- Grit: 2000 (approx.)
- Color: Green
- Use: Soak 5 minutes before use, light pressure
- Best for: Medium rust removal, use before the 3K brown block
By: jason pintel
San Luis Obispo CalifBest loop for the money I have seen good optics great bright light
0.3
By: Rod
Honolulu,HIVery clear loop. Definitely shows the edge/imperfections.
0.3By: Mike
Los Angeles,CAThe best you can expect for the price. Gets the job done and is affordable. Great value
0.3By: jason pintel
San Luis Obispo CalifBest loop for the money I have seen good optics great bright light
0.3By: Rod
Honolulu,HIVery clear loop. Definitely shows the edge/imperfections.
0.3By: Mike
Los Angeles,CAThe best you can expect for the price. Gets the job done and is affordable. Great value
0.3By: jason pintel
San Luis Obispo CalifBest loop for the money I have seen good optics great bright light
0.3By: Rod
Honolulu,HIVery clear loop. Definitely shows the edge/imperfections.
0.3By: Mike
Los Angeles,CAThe best you can expect for the price. Gets the job done and is affordable. Great value
0.3By: jason pintel
San Luis Obispo CalifBest loop for the money I have seen good optics great bright light
0.3By: Rod
Honolulu,HIVery clear loop. Definitely shows the edge/imperfections.
0.3By: Mike
Los Angeles,CAThe best you can expect for the price. Gets the job done and is affordable. Great value
0.3By: jason pintel
San Luis Obispo CalifBest loop for the money I have seen good optics great bright light
0.3By: Rod
Honolulu,HIVery clear loop. Definitely shows the edge/imperfections.
0.3By: Mike
Los Angeles,CAThe best you can expect for the price. Gets the job done and is affordable. Great value
0.3
By: Colin
New Orleans,LAThis was recommended by Mark/forum and it works well and feels sturdy. However,20x is just enough magnification to let you see your edge,I would strongly recommend getting a higher magnification. You can see big picture problems and grind differences but definitely not subtleties.
0.3By: mjames howard
Des Moines,IANice to see the continuity of the burr up close when wet hands can sometimes deceive us. Helps me minimize the size of the burr created therein extending the life of the knife’s material. Helpful and interesting but obviously not necessary.
0.3||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gyuto-reviews1||info.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/210mm-gyuto-comparisons-27.png||||||210mm Gyuto Reviews||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|21wahagy||item.||solidtemplate||gyutos210mm||https://s.turbifycdn.com/aah/chefknivestogo/210mm-wa-handled-gyutos-133.png||||||210mm Wa Handled Gyutos||||resources > gyutos > gyutos210mm||Knife Types > Gyutos > Gyutos 210mm > ||||||||kika21gy||||||0||1||0||0||||anasgy21 anhagy21 kaankusugy21 dalespgy21 daclv2tagy21 tahobl2ko21 doibl2gy21cu enbl2gy21 enjin1 gibl2gy21fas gihagy211 gibl2gy21 haas21gy haashagy21 hag3kagy21 hag3gy21 hamubl2dagy2 hav1gy21 hagisi3gy21 haslddagy21 hakubl2gy21 havgtsgy21 hahisldgy21 hakuwh2gy21 hahavg5gy21 haasmigy21 hahagy21 harysg2gy21 hasg2dagy21 hatsukoro haasdagy21 hakobl1gy21 habl2ragy21 hinokuni shkar2gy21 shkabl2migy2 shkawh2gy21 shkaaosugy21 shkayobl24 kabl2gy21 kapswagy21 kashvgsa17 kabl1gy212 katayama kawa21 kavgsuwa21 kanasugy21 kagigy21 kiswwadagy21 kosg2dagy21 kosg2gy21 kosld21gy koshbl2gy21 koasgy21cu kobl2nagy21 kohawagy21 konagy21 kohd2gyeb21 kohd2gy21la kohd21wa kogsgy210 kofubl2gy21 kofubl2gy211 kusesg2wepe1 kurosaki4 kugehagy21 kukoasgy21 kurosaki2 kumigikode13 kyshbl2gy21 marygy21 masatsgy21 mavg7rygy21 makoto1 kiri2 masakage1 makogy21 mayugy21 maku21gy mashgy21 magidagy21 mag3nagy21 mabl2nagy21 mazddagy21 mawafabl2gy22 mazdmigy21 miaugy21 moritaka5 moritaka9 muasgy21 nabl2gy21bog nivgtsdagy21 nisg2tsgy211 nisg2dagy211 nisg2dagy21 nisi3dagy20 shkasg2kagy2 okwh2dagy21 okwh2kugy21 okbl2gy21 okwh2gy21 sarabl2wagy2 sash2gy21 saasgy21 satahogu21 shkar2gy211 shkogy21 shkoasgy21 suaosugy21cu suzdhagy21 tabl2gyta21o tabl2tagy21 tagigy21 tagrchsegy21 grandchef3 takuvghagy21 tasagy21 tavgnadagy21 gyuto210 tanagy21 takedagyuto shtamagigy21 tabl2migy21 tabl1kugy21 ebwh2gy211 kospor tosagy21 tovghagy21 tsbl2dagy21 tsaudasu24 tsassagy21 tsunehisa11 tsz18engy21 tsnaau1 tsunehisa7 yagisahaen1 yamihasugy21 yaaskutsgy21 yakogy21 yaobgy21 yabl2dagy21 yabl2gy21 yawh1gy21 yowh2nagy21 yoensg2gy21 yomisg2gy21 yosg2gy21 yogy21 yofugy21 yobl2gy21 yohiwh2gy21 yosabl2gy21 yubl2fu21cu yubl2gy21 yubl2nafu21 si21gysa||||The 210mm wa handled gyuto is Japans all-purpose chef knife in its most popular size and handle style. The wa handle keeps balance close to the blade for comfortable extended use, and the 210mm length is nimble enough for detail work while covering most cutting tasks. Browse the full selection from top Japanese blacksmiths.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|21wehagy||item.||solidtemplate||gyutos210mm||https://s.turbifycdn.com/aah/chefknivestogo/210mm-western-handled-gyutos-94.png||||||210mm Western Handled Gyutos||||resources > gyutos > gyutos210mm||Knife Types > Gyutos > Gyutos 210mm > ||||||||||||||0||1||0||0||||riariigy21 harukaze2 hon-tanegashima-gyuto210 katkgy21 kapsgy21 kaaustgy21 kavgsugy21 kielcagy21 kiwadagy21 kohagy21 koaswegy21 kovgdagy21 kovgtsgy21 minamoto1 mivgda21gy macsuchexgy2 macpr8hoedch macprmichkn8 macchse8chkn fucunagy21 saradabl2gy21 tavgpogy21 takamura tavghagy21 tachgy21 tagrchgy21 taingy21 tagrchgy212 takayukitus1 tavghadagy21 tobavggy20 tojiro-dp-f-8081 tojiro-pro-gyuto-210mm tojirocolor toatstdagy241 maaugy21 yavggy21 si21gysa si21gyunsa||||These knives combine traditional Japanese blade performance with familiar western-style handles, offering comfort, durability, and excellent control for a wide range of kitchen tasks. At Chef Knives To Go, we stock a wide variety of 210mm gyutos in this category, including options in stainless, semi-stainless, and high-carbon steels like VG-10, SG2, and Aogami. Whether you're a home cook or working the line, this size provides a great balance of length, precision, and ease of use for slicing, chopping, and general prep.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|3pcssaseset||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/3-pcs-saya-second-set-114.png||||||3 Pcs Saya Second Set||3PCSSayaSecond||specials > closeouts||Resources > CKTG Close Outs > ||105.000 ||55.000 ||||||||||1||1||1||0||||||||This three-piece saya second set contains a CKTG Santoku Saya A, a CKTG Gyuto Saya 240mm A, and a CKTG Cleaver Saya.The Santoku Saya A has a knott on the backside, the 240mm Gyuto Saya A is split and the Cleaver saya has wood grain that looks like it is stained.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|3krurebl||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/3k-rust-remover-block-52.png||||||3,000 Grit Rust Remover Block (Brown)||3KRustRemover||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||16.000 ||||||
Average rating is 4
By: Joseph
RozarioGreat tool. Not indispensable. However,very useful for maintaining the life of your carbon blade.
0.3- Grit: 3000 (approx.)
- Color: Brown
- Use: Soak 5 minutes before use, light pressure
- Best for: Light rust removal, finishing after coarser block
Average rating is 4.3
By: Tim Darlington
PhiladelphiaGreat little product for the price. Really lets you get right in there and inspect your knife edge and assess the situation. People at work call me a nut for using a microscope on my knife,but none of theirs can slice through paper like tofu.
0.3
By: Norman To
Sydney,Australiathis microscope has a little learning curve for me to get used to.
0.3By: Rob Babcock
Sioux Falls,SDMan,if I could give this product 10 stars I would! No lie,I have 15 of them. Mine were purchased from Amazon years before Mark got them but I’m so glad he did! Now I have another source of them.
I literally don’t know how I’d sharpen without this scope. The true magnification is probably 30-ish; is seems like manufacturers of cheap scopes like t his just pull a number out of the air. But the optics are astonishingly clear,especially for the price. The real killer aspect of this is the LED light shining right where you need the it. Brilliant! You can easily see a burr and gauge the amount of polish you have. Do you use the "Sharpie trick"? This will allow you to see where you’re hitting with a level of precision that will increase your diagnostic power exponentially.
The downsides? It’s kinda cheap feeling. I’d gladly pay $50 for an identical version built like a SureFire or Streamlight.
As an FYI,I also keep one of these in my work knife case and at least one in every first aid kit. They’re amazing for digging out spinters or seeing debris in someones’ eye.
Seriously,if you don’t have one of these,YOU NEED ONE! This will revolutionize the way you think about your edges.
0.3I literally don’t know how I’d sharpen without this scope. The true magnification is probably 30-ish; is seems like manufacturers of cheap scopes like t his just pull a number out of the air. But the optics are astonishingly clear,especially for the price. The real killer aspect of this is the LED light shining right where you need the it. Brilliant! You can easily see a burr and gauge the amount of polish you have. Do you use the "Sharpie trick"? This will allow you to see where you’re hitting with a level of precision that will increase your diagnostic power exponentially.
The downsides? It’s kinda cheap feeling. I’d gladly pay $50 for an identical version built like a SureFire or Streamlight.
As an FYI,I also keep one of these in my work knife case and at least one in every first aid kit. They’re amazing for digging out spinters or seeing debris in someones’ eye.
Seriously,if you don’t have one of these,YOU NEED ONE! This will revolutionize the way you think about your edges.
By: IF
Bay AreaFor judging edges I like the 60x Mini Microscope (which Mark sold me and might be the same as the 45x) more than my 20x Belomo or my 20x illuminated loupe. Tiny,easy to use,lights not too bright,good field of view.
0.3The LED is the key feature that separates this from a basic loupe - the light shines directly at the edge you are inspecting, illuminating the scratch pattern, the burr formation, and the polish level in a way that ambient light alone cannot. One practical tip from experienced users: hold the loupe so the LED light bounces off the grind textures at an angle rather than shining straight in, which gives better contrast and makes burr detection easier. There is a short learning curve to find the correct focal distance, but once you have it, the view is clear. The true magnification is likely 12-20x rather than a precise 30x - reviewers note the optics are better than budget loupes typically produce at this price, with low off-center distortion and a wide field of view. This is not a precision instrument; it is an accessible, inexpensive tool that makes you a better sharpener.
What Customers Are Saying: Seventeen reviewers have given this loupe a 4.5 star average. The most enthusiastic reviewer owns 15 of them distributed across knife bags and toolkits and says he does not know how he would sharpen without it. Multiple buyers describe it as indispensable for checking burr formation during sharpening sessions and confirming polish quality before finishing. A straight razor user praised the LED for illuminating the edge clearly during post-sharpening inspection. The one lower rating flagged battery drain and a battery compartment that can be difficult to open - worth noting for long-term daily use.
- Item: 30x Jewelers Loupe with LED
- Magnification: Approx. 30x (12-20x practical)
- Light: LED
- Power: Battery (included)
- Item Number: MG21011
Care Instructions: Wipe the lens clean with a soft cloth. Keep dry and store in a case or pocket when not in use. Replace batteries when the LED dims noticeably. Do not expose to water or harsh chemicals.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|5drstcowhexk||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/5-16-drill-stop-collar-90.png||||||5/16" Drill Stop Collar||5/16Drillcollar||knife-accessories > addonitems||Accessories > Add On Items > ||3.950 ||||||
Average rating is 4.9
By: Ken Schwartz
Mountain House,CAHere’s how MADROOKIE does it. Brilliant! Take notes :) The perfect solution to varying stone thicknesses,especially those ’Extra Thick’ stones. A ’must have’ for the serious EP user.
Ken
0.3Ken
By: Jason Jennings
Austin,TXPretty good solution for the stone width issue w/ EP. Will say might be more useful on EP pro than Apex,as the most acute sharpening angle you can achieve with thick stones like Shapton when using the stop collar is 13.6º
0.3By: Raymond
Walnut Creek,CA I have been using the EdgePro system for three years. This collar substantially improves results as even a new set of stones will have slight thickness variances. Reduces time needed at each grit level. Highly recommend.
0.3By: Bob Cummings
Morehead City,NCTake the stone off of your edge pro and rest the bar on the guide. Now mount a stone and rest it on the guide again. See the angle change? The same thing happens to a lesser degree when you use stones that have different thicknesses. And,naturally,they all *are* different. The drill stop collar lets you compensate for the different thickness of the stones in the blink of an eye. There are several videos on YouTube showing how to set it up. I think this item is a must buy for anyone with an Edge Pro,especially when you are using the finer stones. It takes you from being close to right to perfect every time.
0.3By: Paul
0.3By: Paul
Boston Ma.The dril stop collar is a must have if you have uneven stones.
0.3By: Mrmnms
Setauket,NYGreat time saver for adjusting different stone thicknesses. Mine was very snug. Maybe because my edge pro is older.
0.3By: wessel
amsterdam,NLMust have,should be standard for every EP.
This is the only way to get perfect edges time after time.
Even when your stones are all about as thick,over time some stones will wear faster than others.
With this thingy you will have no problem with that.
0.3This is the only way to get perfect edges time after time.
Even when your stones are all about as thick,over time some stones will wear faster than others.
With this thingy you will have no problem with that.
By: DLibby
Greenville,SCHard to review something as simple as a ’drill-stop collar’. It came as described. What mattered more to me about this order is that shipping was fast and reasonably priced. Will order again and would have no hesitation on ordering something more substantial.
0.3By: Rod
Honolulu,HIStop collar is another no brainer purchase for EPA to ensure consistent stone angle.
0.3By: steve
conroe txWorks great. having this stop collar eliminates having to use sharpee to get the edge correct when changes stones. A must have for the edge pro
0.3By: Richard
Tulsa,okWorks well
0.3By: Brandon
Oregon OhioThe kangaroo strop works good with the edge pro
0.3By: Max
Rochester NyMUST HAVE IT! This thing is a no brainer,great idea by these guys here. Makes the edge pro much less time consuming and accurate when changing stones.
0.3Average rating is 5
By: EJ
Seattle,WAWow! This strop set quickly took my edges to a new level. Super easy to use and the base doesn’t move around like the other one I tried and returned. Great product!
0.3By: Troy
Austin,TXThis is simply an awesome set! Talk about finishing a knife edge off right! Mark told me I would be amazed,and he ain’t kidden!!!
I really cannot say enough good stuff about this kit. If you want to finish your knifes in style,you cannot go wrong with this kit.
0.3I really cannot say enough good stuff about this kit. If you want to finish your knifes in style,you cannot go wrong with this kit.
By: Troy Fuller
Austin,TXMark told me that stropping would take my edges to a new level and WOW he was right! This kit is awesome and makes the process simple. Hightly recommneded!!
0.3By: Mr.Magnus
Sweden StockholmThis strop kit made me very happy. works great with both knives and razors. just took one of my shavers to a painless death level :)
0.3By: Patrick
GreenwichA few swipes and you’re back in action.
0.3By: Manuel Acon
San Jose,Costa RicaGreat kit! It took my knives to a higher level. I used to sharpen with a 1000-5000 grid wet stone but this kit complements perfectly and completes the job.
0.3By: Jeff Jones
Merrimack,NHThis,along with every other product I’ve bought from Mark,is excellent. I bought this because it has everything I need for proper stropping. I don’t have to buy pieces individually. That’s why I keep coming back to Chefknivestogo,and I recommend it to all my friend for the same reasons.
0.3By: Victor Jelbring
Mackay Australia.This set as many people before me has qouted,does really take your sharpening experience to the very next level,that is ofc if you are a person who demands the very best possible sharpness and cutting performance.
This kit will take you a very long way,the base is solid and hold everything steady,the wood stropp is so nice and smoth and with the dimond spray that comes with it,just a few first stroke and you can tell straight away that your edge is now already something you have not touch or tase before.
To finish of with the kits horse but strop,is just such a great product to work with,just with a few last smooth stroke your knife will end up in a condition that only deserve big stand up and take a bow.
one thing I can advise to anyone who is thinking to buy this set is a few following details that is good to know.
Yes for "GOD" sake buy this kit if you wanna take it to a new level and yes the price is so much value,after using it I could easy pay twice if I had to.
when you use your Horse Strop,please what ever you do,do not just force your blade down on to it.
Place it down nice a controled,otherwise like we all do in the start,even myself cut small marks on the leather,just cause the blade is so dam sharp,you really have to place it down nice and slow and then manke a light but yet firm stroke.
Last thing what I love about this kit is that when you are using the strops and start stroping,the aroma / smell from the wood and leather is just unbelivible,that smell really is something beautifull to have around you when you sharpen your knifes. Great Product and Great Value for your money. and Tanks to Mark and his wife for exelent service ! Big TIme.
0.3This kit will take you a very long way,the base is solid and hold everything steady,the wood stropp is so nice and smoth and with the dimond spray that comes with it,just a few first stroke and you can tell straight away that your edge is now already something you have not touch or tase before.
To finish of with the kits horse but strop,is just such a great product to work with,just with a few last smooth stroke your knife will end up in a condition that only deserve big stand up and take a bow.
one thing I can advise to anyone who is thinking to buy this set is a few following details that is good to know.
Yes for "GOD" sake buy this kit if you wanna take it to a new level and yes the price is so much value,after using it I could easy pay twice if I had to.
when you use your Horse Strop,please what ever you do,do not just force your blade down on to it.
Place it down nice a controled,otherwise like we all do in the start,even myself cut small marks on the leather,just cause the blade is so dam sharp,you really have to place it down nice and slow and then manke a light but yet firm stroke.
Last thing what I love about this kit is that when you are using the strops and start stroping,the aroma / smell from the wood and leather is just unbelivible,that smell really is something beautifull to have around you when you sharpen your knifes. Great Product and Great Value for your money. and Tanks to Mark and his wife for exelent service ! Big TIme.
**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 bridge adjusts from 6.75 to 17.75 inches in length, which covers the vast majority of kitchen and utility sinks. The stone holder section also adjusts to accommodate different stone sizes - standard full-size Japanese waterstones, half stones, and smaller stones all seat securely. If you prefer to sharpen on a counter rather than over the sink, the bridge works equally well as a standalone stone holder on a flat surface. Rubber bumpers protect the sink rim and countertop from scratches in both configurations.
What Customers Are Saying: The one reviewer gave five stars and described exactly the problem this product solves - countertop mess and the inconvenience of moving stones to add water during splash-and-go sharpening. He called it very stable during use and excellent value. Simple, honest feedback for a simple, well-executed tool.
- Item: Adjustable Waterstone Sink Bridge
- Adjustable Length: 6.75 in to 17.75 in
- Use: Over sink or on countertop
- Grip: Solid rubber bumpers
- Fits: Most kitchen and utility sinks
- Accommodates: Various stone sizes
- Item Number: AWSB
Care Instructions: Rinse after use and dry thoroughly. The rubber bumpers can be wiped clean with a damp cloth. Store dry between sharpening sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|search-results||search.||solidtemplate||||||||||Advanced Search||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|anryuknives||item.||solidtemplate||kaan||https://s.turbifycdn.com/aah/chefknivestogo/all-anryu-knives-50.png||||||All Anryu Knives||||specials > forknco > kaan||Resources > For Knife Collectors > Anryu Hamono > ||||||mamipe75||||||||0||1||0||0||||mamipe75 mamipe15 mamibl2bu17o mamibu17 mamibl2sa17 masakage1 anaspe15 anasna16 anasbu17 anassa17 anasgy21 anhabl2pe75 anbl2hape13 kaanaspe13 kaanasna16 anryu anbl2bu17 anbl2hagy18 anhagy21 kaanasgy24 anbl2hasu27 ankudabu16 ankudasa16 kaankusuna kaankusugy21 makupe75 makupe12 makukobu13 makupe15 makuho15 makuna16 makusa16 makugy18 maku21gy makugy24 makusu27||||Anryu hamono is now owned and operated by his long-time apprentice, Ikeda san who continues the lines that were developed and manufactured for the past 50 years.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|allhakn||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/all-hatsukokoro-knives-13.png||||||All Hatsukokoro Knives||||specials > forknco > hatsukokoro||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||0||1||0||0||||hahisldho15 haslddaki11 haslddape13 hagisi3pe13 hagisi3kosa1 hagisi3na17 hagisi3sa17 hagisi3gy21 hakubl2kobu8 hakubl2kobu1 hakubl2bu16 hakubl2na16 hakubl2gy21 harysg2pe15 harysg2ki24 harysg2ki21 harysg2bu18 harysg2sa18 hasg2dape15 hasg2daki21 hasg2dagy21 hasg2dasa18 hasg2daki24 hasg2dagy24 haslddana16 haslddasa17 haslddagy19 haslddagy21 hahisldgy21 hakubl2de18 hakubl2de16 hasi3dasa18 hasi3dabu18 hahavgtsna16 havgtspe15 havgtssa181 havgtsgy21 haasmipe15 haasmibu18 haasmisa180 haasmigy21 haasgy24 haassu27 haasdagy21 haasdagy24 hatsukokoro6 hakobl1pe12 hakobl1sa hakobl1gy21 hakobl1gy24 hakubl2pe15 hatsukoro1 hatsukoro habl2rape15 habl2rasa18 habl2ragy21 havg5lape121 hahagibu18 hahagiststsa hahavg5gy21 hahagiki21 hakuwh2pe16 hakuwh2gy18 hakuwh2gy21 hahagy21 haatpe15 haatsa18 haatki21 hahabu18 havgsu2||||Shop all Hatsukokoro kitchen knives in one place. Choose from a wide range of steels including Blue #1, Blue #2, Aogami Super, SG2, SLD, HAP40, and Ginsan in a variety of styles and finishes. Whether you're looking for a gyuto, nakiri, bunka, or petty, there's a Hatsukokoro knife to fit your needs.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katoknives1||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/kato-knives-48.png||||||All Kato Knives||||specials > forknco > hiroshikato||Resources > For Knife Collectors > Kato (Yoshimi) Knives > ||||||||||||||0||1||0||0||||yomipe15 yomisg2bu17 minamo yoshimi yomisg2gy21 yomisg2su27 yohiwh2pe12 yohiwh2pe15 yohiwh2ho15 yohiwh2na16 yohiwh2bu17 yohiwh2sa17 yohiwh2gy21 yohiwh2gy24 yohiwh2su27 kagipe15 kagina16 kagibu16 kagisa16 kagigy21 kagigy24 kawa15 kaasbu161 kasa16 kawa16 kaasgy18 kawa21 kaasgy270 kasu271 mayupe75 mayupe12 mayukobu13 mayupe15 mayuho15 mayuna16 mayubu17 yukisantoku mayugy18 mayugy21 mayugy24 mayugy27 mayusu27 mako75pe makope12 makope15 makoho15 makosa17 makona16 makobu makoasgy18 makogy21 makogy24 makogy27 makosu27 masakage maki12pe kiri makiho15 kiri1 masakagekiri makibu makivggy18 kiri2 masakagekiri1 maki27gy masakagekiri2 kavgsupe12 kavgsupe15 kavgsugy18 kavgsugy21 kato yokavgpe15 kavgsuwa16 katonakiri katoknives kavgsuwa21 kavgdagy24 kavgnape12 kavgnakobu13 kavgnana17 kanasusa16 kanasubu15 kanasugy21 kanasugy24 kanasusu27 yosg2na yosg2dape12 yosg2pe15 yosg2bu16 yosg2sa16 yosg2gy21 yosg2gy24 yosg2su27 yokaenpe12 yokaenvgpe15 yoenvgna16 yoenvgdasa17 yoenvgdasa16 yoenvgdagy18 yoensg2gy21 yoshimienju1||||Yoshimi Kato is a master blacksmith who runs Kanehiro Hamono in Echizen, Japan. Here are all the knives we offer from him on one page. He also makes knives under the Masakage brand.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|allkikn||item.||solidtemplate||kitaokaknives||https://s.turbifycdn.com/aah/chefknivestogo/all-kitaoka-knives-63.png||||||All Kitaoka Knives||||specials > forknco > kitaokaknives||Resources > For Knife Collectors > Kitaoka Knives > ||||||||||||||0||1||0||0||||ki16debl2 ki18debl2 ki21yabl2 ki24yabl2 ki27yabl2 ki30yabl2 ki18fubl2 ki210kibl2 ki24kibl2 ki27kibl2ro kitaoka2 kitaoka1 kidade16wh1 kidaus16 kidawh1us18 kidafu18wh1 kidade18wh1 kidaki21wh1 kidaki24wh1 kidawh1ki27 kidaya24wh1 kidaya27wh1 kiwh1daya30||||Here is a section page with all Kitaoka Knives that we currently offer. Hideo Kitaoka makes Traditional Japanese knives and has been working at his craft for 30 years. He works at Takefu Village knife co-operative along with many other smiths and does excellent work.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|konosuke1||item.||solidtemplate||konosuke-knives||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-210mm-white-2-gyuto-120.png||||||All Konosuke Knives||||specials > forknco > konosuke-knives||Resources > For Knife Collectors > Konosuke Knives > ||||||||||||||0||1||0||0||||kobybl1gy22 konosukeks01 kohd2pe12la1 kohd2pe18 kohd2pe15eb kohd2pe15la kohd2pe12 kohd2na16 kohd2pe12eb kohd2na16eb kohd2na16la kohd21wa kohd2gy21la kohdwa24 kohd2gy24khl kohd2cugy24 kohd2gy271 kohd2gy27 kohd2su27la koswstgy24 koswstgy21 kogspe150 kogsgy210 kogsgy24 kofubl2gy21 konape15 konagy21 konagy24 kolapin koleshfor24 koleshfor21 koleke kohd2ki24 kadeknro||||Konosuke is one of the most respected names in Japanese kitchen knives - a maker known for exceptionally thin grinds, premium steel choices, and a level of fit and finish that punches well above the price point. This is our complete selection across all lines and formats. If you have been researching Konosuke, this is the place to see everything we have in stock.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|allkukn||item.||solidtemplate||kurosakiknives||https://s.turbifycdn.com/aah/chefknivestogo/all-kurosaki-knives-63.png||||||All Kurosaki Knives||||specials > forknco > kurosakiknives||Resources > For Knife Collectors > Kurosaki Knives > ||||||kurosaki4 kusesg2gy24 kusesg2su241 kusesg2wepe1 kur2na16||||||||0||1||0||0||||kurosaki-shizuku-sujihiki270 kurosaki-shizuku-gyuto240 kushr2pe12 kusesg2gy24c kusesg2pe15 kusesa16 kusg2sesa16 kusesg2wepe1 kurosaki4 kusesg2gy24 kusesg2su241 mashpe15 mashbu mashsa17 mashna16 mashgy21 mashgy24 kugevgxepe13 kuhape15 kugehana16 kuhasa16 kugevgxesa17 kugehagy21 kugevgxegy24 kugesu27 kufusg2pe15 kufusg2na16 kurosaki1 kufusg2sa17 kurosaki2 kuvgfugy24 kufuvggy18 kukoaspe15 kuasna16 kuasbu17 kukoassa17 kukoasgy21 kukoasgy24||||Please use this section to see exactly what is in stock from our friend Yu Kurosaki, who lives and works in Echizen, Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|allmacknives||item.||solidtemplate||macknives||https://s.turbifycdn.com/aah/chefknivestogo/all-mac-knives-65.png||||||All MAC Knives||||kitchen-knives > macknives||Knife Brands > MAC Knives > ||||||||||||||0||1||0||0||||macbibepakn macchsefi mac51utkn navekn6 macchse8gy macchse8chkn macchse10dic macchse8chkn1 macchse10chk macsuchexgy2 macsu4insapa macknsu5inut mac51utkn macsu65insak macsubrkn macprpakn31 macprpakn5 macprbokn6 macprutkn6 macprmisa61 macprfikn7 macpr8hoedch macprmichkn8 macprmichkn9 mac-black-ceramic-honing-rod mac-small-honing-rod||||MAC has been producing kitchen knives in Seki City, Japan since 1964 — over 25 million sold — and the brand has earned a devoted following among professional cooks and home enthusiasts who value thin geometry, proprietary chrome-moly vanadium steel, and sharp, reliable performance over flashy aesthetics. The lineup at CKTG spans the Superior, Professional, and Chef's Series, covering everything from paring knives and petties to gyutos, santokus, bread knives, and the famous Mighty chef knife. A consistent recommendation for cooks moving beyond entry-level cutlery.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|allmakn||item.||solidtemplate||makn||https://s.turbifycdn.com/aah/chefknivestogo/all-matsubara-knives-69.png||||||All Matsubara Knives||||specials > forknco > makn||Resources > For Knife Collectors > Matsubara Knives > ||||||mag3ki21||||||||0||1||0||0||||mabl2wafatap mabl2wafabu1 mawafabl2na1 mabl2wafasa1 matsubara2 mabl2nabu17 mawafabl2gy22 mawafabl2gy2 mabl2natape1 mabl2naho15 mabl2nana16 mabl2nabu16s mabl2nabu171 mag3nasa18 mabl2wafatan mawh1bu15 mabl2nafu18 mabl2nagy21 mabl2naki21 mabl2nagy24 mabl2naksgy2 mabl2nakicl1 mabl2naki24 mabl2naki241 mabl2nasu27 mawh1bu17 mag3nabu18 mag3pe15 mag3nabu181 mag3na16 mag3ki21 mag3nagy21 mag3gy24 mag3su24 mag3nakicl19 mag3natana18 mag3tana21 mazddabu18 mazdmibu18 mazddagy21 mazdmigy21 magidaho17 magidagy21||||Matsubara knives are hand-forged in Omura City, Nagasaki, by a small shop with deep roots in traditional Japanese blacksmithing. The blades are honest and well-made - forge-finished carbon steel that rewards good knife habits. Mark has carried this line for years because the quality-to-value ratio is hard to beat. Browse everything we currently have in stock.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shglkachst||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/all-sharpening-stones-47.png||||||All Sharpening Stones by Grit||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||lowgrst10 megrst70 higrst3||||This is the full CKTG sharpening stone selection organized by grit from coarsest to finest - a practical way to build a progression or find the specific grit you are missing. Coarse stones for repairs and reprofiling, medium stones for edge setting, and fine finishing stones for a polished, refined result. Use this view to fill in the gaps in your setup.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|allshtakn||item.||solidtemplate||tanaka-knives||https://s.turbifycdn.com/aah/chefknivestogo/all-shigeki-tanaka-knives-64.png||||||All Shigeki Tanaka Knives||||specials > forknco > tanaka-knives||Resources > For Knife Collectors > Tanaka, (Shigeki) > ||||||||||||||0||1||0||0||||majiro shtamagisa161 shtamagina16 tasebl2dabu1 tabl2sesa16 shtabl2dara tabl2migy21||||Shigeki Tanaka is a blacksmith from Miki, Japan, and we've been working with him for nearly a decade and his father before that. Here are all the knives we have available from him.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|allshkakn||item.||solidtemplate||shirokamor2||https://s.turbifycdn.com/aah/chefknivestogo/all-shiro-kamo-knives-65.png||||||All Shiro Kamo Knives||||specials > forknco > shirokamor2||Resources > For Knife Collectors > Kamo, (Shiro) > ||||||||||||||0||1||0||0||||shirokamo shkaaosubu16 shkaasna16 shkawh2sa161 shkaaosubu18 shkaaosugy21 shkaaosugy24 shkaaosusu27 shkawh2pe13 shkawh2sa shkawh2sa16 shkawh2bu16 shirokamo1 shkawh2gy21 shkawh2gy24 shkawh2su24 shkawh2su27 shkawh2su30 shkasg2dape11 shkashdasa16 shkar2na16 shkar2bu17 shkar2dabu shkar2gy21 shkar2dagy241 shkasg2dape1 shkayobl2 shkayobl21 shkayobl22 shkayobl23 shkayobl2gy1 shkayobl24 shkayobl25 shkayobl26 shkabl2yosu3 shkabl2mi1 shkabl2mina1 shkabl2misa1 shkabl2migy1 shkabl2migy2 shkabl2migy21||||Shiro Kamo is a master blacksmith working in Echizen at the Takefu Village cooperative factory. Here are all the knives we currently offer from him on 1 page.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojiroknives||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/all-tojiro-knives-6.png||||||All TOJIRO Knives||||specials > linecooks > tojiro-knives||Resources > For Professionals > TOJIRO Knives > ||||||||||||||0||1||0||0||||tobavg2pcset todpvgpe131 todpvgna16 todpvgna161 tobavggy20 todape13 tojirodamascus todasa17 tojirodamascus1 tojiroclassic tojiro3pcset todpgiset todppekn70 todppakn90 todppe12 todpstkn12 topakn12 todputkn15 todpbokn15 todpbu16 todpna16 todpsakn17 todpchkn18 todp18pe todp21pe tojiro-dp-f-8081 todpki21 todpsa21 todpbrkn21 todpchkn24 todpslkn24 todpchkn27 todpslkn27 tojirosteak tojriogai tojirogai1 tojirogai2 tojirogai3 tosape13 tosasa16 tosana16 tosagy21 toreki15 toresg2ki17 kospor tojiroshius16 tohaus18 tohaya24 tohaya27 tosh16de tojiro2 toshya24 toshya27 toshya30 fucufachcl toststchcl toitkbrkn tobrkn tochsakn tochsaknbl tojirocolor tovghape90 tovghape13 tovghana16 tovghasa17 tovghagy18 tovghagy21 tovghagy24 toprosa17 tojiropron tojiropro1 toprodasa17 tojiropro2 toatcldape10 toatvgdape15 toatvgdana16 toatcldasa17 toatstdagy241 tojiro-classic-gyuto300-f-811||||Explore our full selection of TOJIRO knives, one of Japan's most trusted and accessible brands. Made in Sanjo City, these knives deliver excellent performance, durable construction, and outstanding value. From the popular CLASSIC line to the premium Atelier series, TOJIRO offers reliable tools for both home cooks and professionals.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ancuandgu||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/angle-cubes-and-guides-91.png||||||Angle Cubes and Guides||||specials > linecooks > shac||Resources > For Professionals > Sharpening Accessories > ||||||||||||||0||1||0||0||||angust anguforshst toangu||||Here is our current selection of angle cubes and angle guides. These are useful in allowing you to put a proper angle on your knives when you sharpen. The guides will give you a fixed angle and the cube can give you any angle you want and is used primarily with sharpening jigs like the edge pro.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|angust||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/angle-guide-stars-31.png||||||Angle Guide Stars||AngleStars||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||8.950 ||||||||||||1||1||1||0||||||||Angle Guide Stars are a simple sharpening aid for anyone building freehand whetstone technique. Place the star on the stone, rest your knife blade against the appropriate angle indicator, and use it to establish your target bevel angle before you begin sharpening strokes. Available in angles from 13 to 25 degrees, covering everything from thin Japanese kitchen knives at the finer end through to more robust edges at the wider end.
These are particularly useful during the learning phase when muscle memory for holding a consistent angle is still developing. They are also a useful reference tool for experienced sharpeners who want to verify an angle before starting on a knife they have not sharpened before. Inexpensive enough to keep in any sharpening kit as a permanent reference.
- Angles: 13 to 25 degrees
- Use: Place on stone, rest knife against indicator to find angle
- Best for: Building freehand sharpening technique
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 known as AS, or Aogami Super. AS is a great steel for making knives as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding, and it is also easy to sharpen. AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat “softer” or more ductile, which further protects the inner cutting core.
The Anryu AS Gyuto 210mm is an average-length knife capable of taking on almost any ingredient. It is a compact blade that will find favor with most home users and professionals working in tighter environments. It features a nice length flat heel, which transitions to a gentle curved belly. It should please users of all styles of cutting techniques.
The Anryu AS Gyuto 240mm is a versatile, full-size chef’s knife ideal for tackling everything from large cuts of meat to delicate herbs. The added blade length offers increased efficiency for slicing and chopping, making it a favorite among professionals and serious home cooks alike. A flat section near the heel transitions smoothly into a gentle belly curve, supporting a wide range of cutting techniques from push and pull cuts to rocking motions.
This is a new line of knives from this famed blacksmith. They are made from Aogami Super steel. AS steel is part of the Hitachi Blue Paper high carbon steel family, specifically developed for tools and knives. This steel has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding, and it is easy to sharpen, too. It contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. The inner core steel is clad with a soft stainless steel in the san-mai style of awase. This makes the knife easy to care for.
The Anryu AS nakiri is a pretty standard size for this style of blade. It has a comfortable height of 51mm coupled with a blade length of just under 165mm. The edge has a gentle belly that will be especially appreciated by rocking style users.
The rustic kurouchi finish is a perfect look for this knife, which is further enhanced with a nice octagonal maple handle with a black pakka wood ferrule.
This knife is part of a new line crafted by Ikeda san under the Anryu name, and it showcases the exceptional qualities of Aogami Super (AS) steel. AS is the highest-performing of the Hitachi Blue Paper steels, offering incredible edge retention and excellent sharpening ease. It features elevated levels of carbon and chromium, which not only boost hardness but also add a bit of corrosion resistance—something not often found in traditional carbon steels.
The AS core is clad in a soft stainless steel using the san-mai method, providing added protection and making maintenance more manageable. A rustic kurouchi finish adds to the character of the blade while also helping to resist oxidation. The knife is paired with a refined octagonal walnut handle and black pakka wood ferrule, offering a comfortable grip with a touch of elegance.
This 120mm petty is the perfect utility knife for detailed tasks—ideal for trimming, peeling, and slicing small ingredients with surgical precision.
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 adept at many cutting and slicing tasks. It is also a great knife for use in restricted spaces or on small boards.
||2.000 ||||1||1||1||0||||||Anryu Hammered Blue #2 Gyuto 210mm. This knife features a hand-forged blade made from Blue #2 steel, known for its excellent edge retention and sharpness.||This exquisite knife features a hand-forged blade crafted from Blue #2 steel, celebrated for its exceptional edge retention and sharpness. Designed for both professional chefs and dedicated home cooks, it embodies the artistry and tradition of Japanese knife-making.
After an illustrious 50-year career, Anryu-san has retired, entrusting his legacy to his longtime and trusted apprentice, Ikeda-san. Now 80 years old, Anryu-san continues to forge knives part-time, ensuring his craftsmanship lives on in every blade.
The knife's construction includes a Hitachi Aogami #2 carbon steel core, hardened to 63 HRC, and wrapped in stainless steel for easier maintenance. This combination delivers a blade that sharpens effortlessly, takes a razor-sharp edge, and holds that edge for an extended period.
Anryu-san’s renowned Hammered line has earned a stellar reputation among Japanese knife enthusiasts, known for its high-performance grinds and rustic yet refined aesthetics. Each knife is meticulously crafted by hand, so slight variations in dimensions may occur, adding to its unique character.
Please note: The carbon steel core will develop a beautiful patina over time with normal use, a hallmark of high-quality carbon steel. However, proper care is essential—keep it dry and clean to prevent rust.
Embrace the craftsmanship and legacy of Anryu-san with this exceptional knife, a true testament to Japanese blade-making tradition.Brand: Anryu Hamono Blacksmith: Ikeda San Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.9 oz (166 g) Blade Length: 213 mm Total Length: 357 mm Spine Thickness at Heel: 4.5 mm Blade Height: 48 mm Video is of an older version||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaanasgy24||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/katsushige-anryu-as-gyuto-240mm-71.png||||||Anryu Blue #2 Hammered Gyuto 240mm||AnryuAOGyuto240||specials > forknco > kaan > anryuhammered||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||240.000 ||||||||2.000 ||||1||1||1||0||||||||After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Anryu is 80 now and only works part-time forging knives for the business.
This knife is constructed of a Hitachi Aogami #2 carbon steel core hardened to 63 HRC wrapped in stainless steel for easy maintenance. The core steel will take an extremely keen edge with ease and hold that edge for a long time. Mr. Anryu's Hammered line has built a reputation among Japanese knife enthusiasts for its high-performance grinds and rustic yet refined aesthetics. As this is a handmade knife, make allowances for variations in dimensions between knives. Please note that the carbon steel core of this knife will patina with normal use and can rust if neglected. Workshop: Anryu Hamono Blacksmith: Ikeda San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Stainless Steel Handle: Rosewood Oval Edge Grind: Even (see choil photo) Weight: 6.8 oz (194 g) Blade Length: 245 mm Total Length: 400 mm Spine Thickness at Heel: 5 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaanasna16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/katsushige-anryu-as-nakiri-165mm-87.png||||||Anryu Blue #2 Hammered Nakiri 165mm||AnryuAONakiri||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||160.000 ||||||||2.000 ||||1||1||1||0||||||||After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work. Anryu's Hammered lineup is characterized by its unique hand-hammered aesthetic and outstanding fit and finish, which complement its first-rate grind and world-class Aogami #2 steel. This nakiri is no exception. While the core steel is reactive, it is wrapped in stainless steel for easy maintenance. Like all handmade knives, each of these knives will vary somewhat from one another. Workshop: Anryu Hamono Blacksmith: Ikeda San Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.9 oz (168 g) Blade Length: 160 mm Total Length: 309 mm Spine Thickness at Heel: 4 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|anbl2hape13||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-130mm-235.png||||||Anryu Blue #2 Hammered Petty 120mm||AnryuAOPetty120||specials > forknco > kaan > anryuhammered||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||125.000 ||||||||||||1||1||1||0||||||||After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Anryu is 80 now and only works part-time forging knives for the business. Anryu Hammered kitchen knives have a reputation among knife users and collectors for being well made and robust as well as possessing an attractive and rustic aesthetic appeal.
The carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The beautiful 120mm petty is a perfect blade for many tasks, including the processing of smaller ingredients, filleting, and making garnishes. It has a lovely slim tip, and a nicely rounded choil and spine. The classic hammered finish is perfectly executed, resulting in a knife that looks as good as it performs. A traditional oval handle made from rosewood and pakka wood completes the package. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Echizen Construction: Hammer Forged, San Mai Cladding: Hammered Edge Steel: Blue #2 Weight: 2.7 oz (76 g) Blade Length: 120 mm Total Length: 247 mm Spine Thickness at Base: 4 mm Blade Height: 30 mm Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaanaspe13||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/katsushige-anryu-as-petty-130mm-66.png||||||Anryu Blue #2 Hammered Petty 150mm||AnryuAOPetty150||specials > forknco > kaan > anryuhammered||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||145.000 ||||||||2.000 ||||1||1||1||0||||||||After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
The blade is constructed from Hitachi Blue Paper #2 steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion. The stainless cladding is given that famous hammered finish. The core Blue #2 steel will take an extremely keen edge with ease and hold that edge for a long time. Even though it is wrapped in stainless steel, the exposed carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The blade is well finished with a nicely radiused choil and polished corners and spine. It is matched to an oval handle made from rosewood with a pakka wood ferrule. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Echizen, Japan Weight: 3.1 oz (88 g) Blade Length: 151 mm Total Length: 278 mm Spine Thickness at Heel: 4.5 mm Blade Height: 34 mm Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|anhabl2pe75||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/anryu-hammered-blue-2-petty-75mm-122.png||||||Anryu Blue #2 Hammered Petty 75mm||AnryuAOPetty75||specials > forknco > kaan > anryuhammered||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||115.000 ||||||||||||1||1||1||0||||||||After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Anryu is 80 now and only works part-time forging knives for the business. Anryu Hammered kitchen knives have a reputation among knife users and collectors for being well made and robust as well as possessing an attractive and rustic aesthetic appeal.
The carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The charming 75mm petty is a perfect blade for the processing of smaller ingredients and making garnishes. It has a lovely slim tip, and a nicely rounded choil and spine. The classic hammered finish is perfectly executed, resulting in a knife that looks as good as it performs. A traditional oval handle made from rosewood and pakka wood completes the package. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Edge Steel: Aogami #2 (Blue Paper #2) HRC: 62-63 Cladding: Stainless Steel Finish: Hammered Engraving: Laser Weight: 1.9 oz (54 g) Blade Length: 80 mm Total Length: 207 mm Spine Thickness at Base: 3 mm Blade Height: 29 mm HRC: 62 Handle: Rosewood Oval Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|anryu||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/anryu-99.png||||||Anryu Blue #2 Hammered Santoku 165mm||AnryuAOSantoku||specials > forknco > kaan > anryuhammered||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||160.000 ||||||||2.000 ||||1||1||1||0||||||||After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work. With a stunning aesthetic, this santoku from the Hammered lineup will stand out in any Japanese knife enthusiast's collection. The renowned edge taking and edge holding of the Hitachi Aogami #2 core, coupled with a high-performance grind, make this knife every bit the performer on the cutting board as well. As hand-produced knives, individual examples of these knives may vary dimensionally from one another. While wrapped in stainless steel for ease of maintenance, the carbon core of the knife will discolor with normal use. Wash and towel dry for proper care. Workshop: Anryu Hamono Blacksmith: Ikeda San Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.0 oz (140 g) Blade Length: 170 mm Total Length: 310 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|anbl2hasu27||item-1||solidtemplate||anryuhammered||https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-sujihiki-270mm-101.png||||||Anryu Blue #2 Hammered Sujihiki 270mm||AnryuAOSuji270||specials > forknco > kaan > anryuhammered||Resources > For Knife Collectors > Anryu Hamono > Anryu Blue #2 Hammered > ||250.000 ||||||||||||1||1||1||0||||||||Anryu San, after a 50-year-long illustrious career, has handed over his business reins to his trusted protege, Ikeda San. At the age of 80, Anryu San continues to work part-time, crafting knives for the company. The unique feature of these knives is their construction: a core of Hitachi Aogami #2 carbon steel that has been hardened to 63 HRC, enveloped in stainless steel to simplify upkeep. This special core steel can easily acquire a supremely sharp edge and retain it for an extended duration. The Hammered line by Mr. Anryu has earned a reputable standing amongst Japanese knife connoisseurs for its top-notch functionality and its rustic yet sophisticated aesthetic. Being a product of artisan craftsmanship, one should allow for slight variations in dimensions between each knife. Users should be aware that the knife's carbon steel core will develop a patina over time due to normal use and might rust if not properly cared for. Brand: Anryu Hamono Master Blacksmith: Ikeda San Origin: Echizen, Japan Manufacturing Method: San Mai, Hammer Forged Edge Material: Blue #2 Carbon Steel Cladding: Stainless Steel Handle Material: Rosewood Oval Ferrule: Black Pakka Wood Weight: 6.3 oz (180 g) Blade Length: 264 mm Total Length: 422 mm Spine Thickness at Base: 4 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaan||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/katsushige-anryu-59.png||||||Anryu Hamono||||specials > forknco||Resources > For Knife Collectors > ||||||Katsushige Anryu Fourth Generation Blacksmith
Aokami 2 with stainless/ No handle||||||||0||1||0||0||||anryuknives anryuasknives anryuhammered ankuda masakagekumo masakagemizu||||Katsushige Anryu started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth-generation knife maker and has been working as a blacksmith for well over 50 years. He's since passed on Anryu Hamono to his long-time apprentice, Ikeda san.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ankudabu16||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-bunka-165mm-242.png||||||Anryu Kurouchi Damascus Bunka 165mm||AnryuShiro-Bunka||shopbysteel > white2steel > ankuda||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||135.000 ||||||||||||1||1||1||0||||||||After half a century, Anryu san has passed the reins of his business to his trusted protege, Ikeda san. The Anryu Kurouchi Damascus Bunka knife, a testament to their craft, is meticulously forged using Shirogami #2 high carbon steel, enhanced by a multilayered iron cladding. The hardened steel, with a Rockwell hardness of 61-62 HRC, is particularly prized for its exceptional edge longevity and straightforward sharpening. Known as White #2, this steel is highly favored among blade aficionados. The exterior layer, referred to as the jigane, boasts a traditional kurouchi coating, imparting a distinctive rustic aesthetic. This coating gradually transitions into a beautifully layered, or suminagashi, blade road. While this knife is undeniably attractive, it is also reactive, necessitating careful cleaning and thorough drying both during and post-use to maintain its quality.
The bunka is a really versatile blade that is growing in popularity in the West with both professional and home chefs. The short length and tall blade combine to create a knife with very broad uses and appeal. They can be used to replace a short gyuto or santoku, especially when you favor push-cutting and chopping techniques. Of course, the great-looking reverse tanto profile also offers a compelling aesthetic, especially coupled to the finely crafted rosewood oval handle with black pakka wood ferrule. Workshop: Anryu Hamono Blacksmith: Ikeda San Location: Echizen Construction: Hammer Forged, San Mai Core Steel: White #2 Cladding: Damascus/Kurouchi Edge: Even Grind (See Photo) Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 4.9 oz (140 g) Blade Length: 174 mm Total Length: 320 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaankusugy21||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/katsushige-anryu-kurouchi-suminagashi-gyuto-210-80.png||||||Anryu Kurouchi Damascus Gyuto 210mm||AnryuShiro-Gyuto210||shopbysteel > white2steel > ankuda||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||170.000 ||||||
The blade is ground thin for its size - thin enough to take an impressively sharp edge and move through dense vegetables, proteins, and aromatics without wedging. The flat profile gives full board contact on push cuts, and the tall face doubles as a wide bench scraper between tasks. Carbon steel means it will develop a patina with use and requires attentive drying after each session, but the trade-off is an edge response and sharpening ease that stainless simply cannot match at this price point. At 411g the knife is notably lighter than its dimensions suggest, which is one of the details that consistently catches first-time users off guard. This is not a bone chopper - it is a high-performance slicer that happens to be large, and should be used accordingly. Note that the CKTG cleaver saya does not fit this model.
What Customers Are Saying: Professional chefs with years of experience describe this as one of the best knives they have owned at any price, and several note it replaced most of their knife roll for daily prep. The combination of size and surprising lightness draws consistent praise - cooks with larger hands in particular find the 110mm blade height gives them the knuckle clearance that smaller cleavers lack. Edge retention and sharpening ease get high marks across the board, with multiple owners noting it takes an edge comparable to much more expensive Japanese knives. Many buyers come to this knife after the KF1303 and describe it as the natural upgrade - a little taller and longer, but with the same essential character. A recurring theme is that this knife makes cooking more enjoyable, not just more efficient.
Care Instructions: The CCK Large Slicer is made from carbon steel and will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Use wood or rubber cutting boards and avoid bones, frozen foods, and hard materials - this is a slicer, not a chopper.
||||||1||1||1||0||||||||Every other CCK cleaver in the lineup follows the same general template: tall, flat, rectangular, built for push cuts and board contact. The Lil Rhino throws that template out entirely. Named for its resemblance to a rhinoceros horn, this is a curved, pointed carbon steel blade that brings a completely different set of skills to the cutting board. It is not a substitute for the KF1303 or the KF1912 - it is something else, a tool with its own logic and its own rewards for cooks willing to learn it.
Chan Chi Kee has been producing Chinese kitchen knives in Hong Kong for generations, and the Lil Rhino represents the more unconventional end of their range. The curved edge runs all the way to the pointed tip, giving you more usable edge length than the profile might suggest - useful for portioning fillets, working between bones, removing skin, and making drawing cuts that a flat cleaver simply cannot execute. The pointed tip gets into tight spaces with ease. At 215mm and 240g it is compact and lighter than it looks, and the carbon steel blade sharpens effortlessly, taking a keen edge on basic stones and holding it through hard use. Fit and finish are utilitarian rather than refined, which is exactly what you should expect from a working tool at this level. Note that finish sharpening service is not available for this knife, and the standard CKTG cleaver saya does not fit this model.
What Customers Are Saying: Reviewers consistently describe the Lil Rhino as a knife that starts as a curiosity and ends up as a kitchen staple. Several bought it on impulse for the look alone and found themselves reaching for it daily. The edge gets high marks across the board - the carbon steel sharpens quickly and holds well, with multiple owners noting it performs at a level well above its price point. Professional cooks mention using it through full shifts and having coworkers ask about it. The curved profile takes a session or two to get comfortable with, particularly for cooks accustomed to flat-edge technique, but those who put in the time consistently report it becoming one of the most versatile knives they own. The pointed tip draws specific praise for its usefulness on proteins and fish.
Care Instructions: The Lil Rhino is made from carbon steel and will develop a patina with regular use. Wipe and dry the blade after every use and avoid leaving it wet or in contact with acidic foods for any length of time. Hand wash only - no dishwasher. Apply a light coat of camellia oil before storage, especially if the knife will sit unused for more than a few days. Use wood or rubber cutting boards to protect the edge and avoid lateral stress on the blade during use.
The KF1303 is made from carbon steel with a kurouchi (black, as-forged) finish that adds surface toughness and gives the blade a distinctive, workmanlike look. The blade is notably thin for a cleaver - thin enough to take a keen edge and move through dense vegetables and boneless meats with very little resistance. A slight belly in the edge profile keeps the tip from digging into the board during fast chopping strokes. The flat of the blade doubles as a bench scraper for transferring prep work, and the wide face gives you a confident, stable platform for rocking cuts. At 210mm it is compact enough to feel nimble rather than intimidating, which is part of why so many people who pick one up never go back to a traditional chef knife.
What Customers Are Saying: Owners describe this as a knife that consistently surprises people who expect a cleaver to feel heavy and unwieldy. The sharpness out of the box draws repeated praise, and many report that a quick session on a basic whetstone takes the edge to a level that makes hard vegetables feel like no resistance at all. Professional cooks mention reaching for it during full shifts across a wide range of tasks. Several long-term users note that it has quietly replaced the rest of their knife roll for daily prep. A common theme is that first-time cleaver users find the format clicks almost immediately, and a number of reviewers specifically note how well it handles garlic, ginger, and other fine work that you might not associate with a cleaver profile.
Care Instructions: The KF1303 is made from carbon steel and will develop a patina with use. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of food-safe oil such as camellia oil if storing for any extended period. Do not use this knife on bones, frozen foods, or hard materials - it is a vegetable and boneless protein knife and should be treated accordingly.
At 205mm the blade is compact and light, which is part of what surprises people who pick one up expecting something heavy and blunt. This is a vegetable slicer first and foremost, ground thin enough to move through produce, boneless proteins, and aromatics with very little resistance. The flat edge profile gives you full contact on push cuts, and the wide face does double duty as a bench scraper for moving prep work around the board. Stainless steel means sharpening is a touch more work than carbon, but the edge responds well to quality water stones and holds up reliably through daily use. Do not use this knife on bones, frozen foods, or hard materials - the blade is designed for finesse, not force.
What Customers Are Saying: Owners consistently describe this as the knife that quietly took over their kitchen. Many who expected to use it occasionally for vegetable prep find it has become the first knife they reach for across nearly every task - vegetables, proteins, aromatics, and even bread. The lightweight feel draws particular praise, especially from cooks who found heavier knives tiring. Several reviewers note that the stainless version was a deliberate choice for ease of maintenance, and that it sharpens more easily than they anticipated. A common theme is that first-time cleaver users are genuinely surprised by how quickly the format clicks, and by how much more confident and efficient their prep work becomes as a result.
Care Instructions: The CCK Small Stainless Cleaver is low-maintenance by design. Hand wash with mild soap and dry thoroughly after use - avoid the dishwasher and abrasive scrubbers. Do not use on bones, frozen foods, or hard materials. Store on a magnetic strip, in a blade guard, or in a knife block to protect the edge between uses. Sharpen on quality water stones and maintain with a ceramic rod or strop between full sharpenings.
Add a graceful touch of Japanese artistry to your table setting with this ceramic chopsticks holder shaped like an origami crane. Designed to elevate your chopsticks off the table, it keeps them clean while adding a subtle decorative accent inspired by traditional Japanese symbolism.
Each piece is made in Japan from smooth, durable ceramic with crisp detailing that captures the elegance of a folded paper crane — a symbol of peace and good fortune. Perfect for everyday meals or as part of a refined table presentation.
Care Instructions: Hand wash or wipe clean with a soft cloth. Avoid abrasive cleaners.
Material: Ceramic Shape: Origami Crane Dimensions: 1.25" x 2.5" x 1.25" Weight: 16 g Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ce320mesist||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/cerax-320-medium-size-stone-48.png||||||Cerax 320 Grit Standard Size||401||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||40.000 ||||||||3.000 ||||1||1||1||0||||||||The Suehiro Cerax 320 is a fast-cutting coarse stone built for the heavy work that finer stones cannot do - chip repair, bevel reprofiling, and establishing a new edge geometry from scratch. The Cerax series uses a bond that releases fresh abrasive particles quickly, keeping the stone cutting efficiently without loading up. At 320 grit it removes material fast while leaving a scratch pattern that the 1K can clean up in reasonable time. It soaks quickly before use and comes with a rubber stone holder and a small cleaning stone included - a complete package that gets you sharpening right away.
The Cerax line is one of our most consistently recommended stone series for cooks who want reliable, high-performing stones at an honest price. If you need a coarse stone that keeps up with hard carbon steels and damaged edges, this is a solid choice before moving up through 1K and beyond.
The 1K side handles the heavy lifting — reprofiling a neglected edge, removing chips, or setting a new bevel on a knife that has lost its geometry. The 3K follows to refine that edge, smoothing out the scratch pattern left by the coarser grit and bringing the blade to a clean, functional sharpness suitable for most kitchen tasks. Both stones measure 185mm by 65mm, a standard size that accommodates most knife lengths comfortably. The 1K stone runs slightly thicker at 16mm versus 13mm for the 3K, reflecting the heavier use the coarser side typically sees over time. The box the set ships in doubles as a stone holder during sharpening, which keeps the setup stable and contained without needing a separate fixture. A small nagura is included for raising a slurry on the stone surface or cleaning the face between uses.
What Customers Are Saying: Customers consistently describe these stones as an excellent value and a satisfying introduction to water stone sharpening. Beginners appreciate the accessible learning curve and find the sharpening process enjoyable even before technique is fully dialed in. More experienced users note that the stones produce a good slurry and respond well with regular flattening and attention from the included dressing stone. A few users mention that the combination box system works best at a sink or with a dedicated water source given how much slurry the stones generate, and suggest that those who already own a stone holder may prefer purchasing the individual Cerax stones separately. The consensus on edge quality is consistent — sharp results and strong performance for the price.
Care Instructions: These are water stones — soak each side for 5 to 10 minutes before use to ensure the surface is fully saturated. Do not leave them submerged for extended periods, and allow them to dry thoroughly before storing. Keep the stones flat with regular lapping to maintain consistent sharpening results over time. Store in a dry location away from freezing temperatures.
At 2 3/4" in diameter, it’s the perfect size—easy to spot without being over the top. Durable and easy to apply, it sticks cleanly and holds up well with everyday use. Whether you're a home cook, pro chef, or sharpening enthusiast, it’s a small badge of honor for people who appreciate a seriously sharp knife.
Care Instructions: Apply to a clean, dry surface for best adhesion. Press firmly and allow time to fully set. Avoid repeated repositioning once applied. Diameter: 2 3/4" Design: CKTG Logo Shape: Round Use: Laptops, Toolboxes, Knife Cases, Water Bottles||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chbaai10pa||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-band-aids-10-pack-111.png||||||Chefknivestogo Band Aids 10 Pack||BandAids||knife-accessories > giftideas||Accessories > Gift Ideas > ||1.000 ||||||||0.000 ||||1||1||1||0||||||||CKTG Band Aids 10 Pack. Sharp knives are great… until they remind you who’s in charge. These Chefknivestogo Band Aids are your official badge of honor for those “I’ll just do one quick cut” moments that didn’t go as planned.
Keep a pack nearby whether you're prepping dinner, breaking down boxes, or showing off your new gyuto skills. Each bandage features the CKTG logo so even your minor kitchen mishaps can have a little style. Practical, funny, and honestly… you’ll probably need them.
Care Instructions: For minor cuts only. Clean the wound before applying. Replace as needed and keep dry for best adhesion. If you need more than one… maybe slow down a bit.
Brand: Chefknivestogo Type: Adhesive Bandages Quantity: 10 Pack Use: Minor Cuts and Scrapes Design: CKTG Logo Color: White with Red/Black Print||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chblfekn3pcs||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-black-felt-knife-3pc-set-99.png||||||Chefknivestogo Black Felt Knife Guard 3pc Set||3-6-8||specials > linecooks > tojiro-knives > tojirodpseries||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||10.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo Black Felt Knife Guard 3pc Set is a simple and effective way to protect your knives during storage or transport. This set is sized to fit popular 3-piece knife sets, including the Tojiro 3-piece set, and helps prevent edge damage while keeping your knives safely separated.
Made from durable black felt material, these guards are lightweight, easy to use, and gentle on your knife edges. They slide on and off easily and are a great option for protecting your knives in a drawer, knife roll, or bag.
Care Instructions: Make sure to install the guards with the spine exposed and the edge covered. Keep dry and avoid prolonged moisture exposure.
Brand: Chefknivestogo Item: Black Felt Knife Guard Set Pieces: 3 Sizes Included: 3.5", 6", 8.5" Material: Felt Color: Black Use: Blade protection for storage and transport||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chbloftw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-black-offset-tweezers-140.png||||||Chefknivestogo Black Offset Tweezers||BlackOffsetTweezers||specials > linecooks > peelers||Resources > For Professionals > Peelers & Tweezers > ||15.000 ||||||||||||1||1||1||0||||||||These offset fine-tip tweezers have become a favorite among our professional cook customers. Designed for precision work, they offer excellent control when plating, garnishing, or handling delicate ingredients that require accuracy and a steady hand.
The fine stainless steel tips allow you to grip small items securely, making them ideal for microgreens, herbs, edible flowers, and other detailed finishing touches. The offset design improves visibility and comfort during use, while the lightweight construction helps reduce hand fatigue during long prep sessions.
Each pair is engraved with “Chefknivestogo”, adding a subtle branded touch to a practical kitchen tool. Also available in gold, blue, and rainbow finishes, these tweezers bring both function and personality to your plating setup. They are a dependable, affordable addition to any professional or serious home kitchen.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use. Tip Style: Offset Fine Tip Length: 208 mm (~8") Weight: 1.3 oz (36 g) Material: Stainless Steel Engraving: Chefknivestogo Available Finishes: Stainless, Gold, Blue, Rainbow Care: Hand-wash only||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chblgu||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blade-guard-81.png||||||Chefknivestogo Blade Guard 3pc Set||NEWCKTGBladeGuardSet||kitchen-knives > fucuna||Knife Brands > Fuji Cutlery Reigetsu > ||3.500 ||||||||0.050 ||||1||1||1||0||||||||This handy 3-piece set of laminated cardstock blade guards is a simple, effective way to protect your knife edges during transport or storage. Lightweight but surprisingly durable, these guards slide on easily and help prevent chips, scratches, and accidental cuts when storing knives in a drawer or carrying them in a knife bag.
Designed to accommodate a range of sizes, the set works for everything from small utility knives to full-size chef’s knives up to 12" in length. They’re an inexpensive, practical solution for keeping your knives—and your fingers—safe without adding bulk to your setup.
Care Instructions: Keep guards clean and dry. Avoid excessive moisture to maintain durability. Insert knives carefully to prevent damage to the guard and edge.
Set Includes: 3 Blade Guards Material: Laminated Cardstock Use: Storage and Transport Protection Fits: Blades up to 12"
Included Sizes: Large: 12" x 2.5" (305 mm x 63 mm) Medium: 8" x 2.5" (202 mm x 63 mm) Small: 5.5" x 2.5" (140 mm x 63 mm)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chbloftw1||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blue-offset-tweezers-195.png||||||Chefknivestogo Blue Offset Tweezers||BlueOffsetTweezers||specials > linecooks > peelers||Resources > For Professionals > Peelers & Tweezers > ||15.000 ||||||||||||1||1||1||0||||||||These Chefknivestogo Blue Offset Tweezers offer the same precision and performance as our standard offset model, now finished in a vibrant blue coating. They are a favorite among our professional cook customers who rely on them for detailed plating and delicate prep work.
The fine stainless steel tips provide excellent grip and control, making them ideal for placing microgreens, herbs, edible flowers, and other small ingredients with accuracy. The offset design improves visibility and comfort during use, helping reduce hand fatigue during long prep sessions. Each pair is engraved with “Chefknivestogo” for a subtle branded touch.
Also available in stainless, gold, and rainbow finishes, these tweezers add both function and personality to your plating toolkit.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use. Tip Style: Offset Fine Tip Length: 208 mm (~8") Weight: 1.3 oz (36 g) Finish: Blue Engraving: Chefknivestogo Care: Hand-wash only||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsoilst1||item-1||solidtemplate||rustremovers||https://s.turbifycdn.com/aah/chefknivestogo/camelia-oil-94.png||||||Chefknivestogo Camellia Oil 118ml||Camellia||specials > linecooks > shac > rustremovers||Resources > For Professionals > Sharpening Accessories > Rust Removers > ||14.250 ||||||||0.250 ||||1||1||1||0||||||||Camellia oil — known in Japan as tsubaki oil — has been used for centuries to protect blades from rust and moisture. It is the traditional choice for carbon steel knife care in Japan, and for good reason: the oil is thin, absorbs cleanly without leaving a greasy residue, and provides a reliable protective barrier against the oxidation that reactive steels are prone to during storage. If you own carbon steel knives, this is the oil to keep within reach.
This 118ml bottle contains virgin organic camellia oil extracted from the seeds of the Camellia oleifera plant. The oil is light, nearly odorless, and absorbs into blade steel and wooden handles without building up over time. The bottle is fitted with a fine spray top that makes application quick and controlled — a light spritz across the blade followed by a wipe with a paper towel or cloth is all that is needed. The same oil works well on wooden handles to prevent drying and cracking, and experienced users find it useful as a light lubricant on oil sharpening stones as well. A 118ml bottle goes a long way; home cooks typically find a single bottle lasts through years of regular use. Not for consumption — for blade and tool care only.
What Customers Are Saying: Reviewers consistently describe the oil as clean, unscented, and thin — exactly what is needed for carbon steel knife maintenance. Multiple owners note it lasts considerably longer than expected given regular use, with home cooks describing a single bottle as sufficient for years of daily application. Users who own both carbon knives and straight razors mention it as their go-to protective oil across both categories. One reviewer new to Japanese knives specifically notes it held up well through the first several weeks without any stickiness or degradation in quality.
Care Instructions: Apply a light coat to clean, dry blade steel before storing. Wipe any excess with a paper towel or cloth. Reapply as needed, especially after extended storage or in humid conditions. Not for consumption.
1 Large Blade Guard 12" x 2.5" (305mm x 63mm)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chdipa25mi||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-25-micron-91.png||||||Chefknivestogo Diamond Paste 0.25 Micron||CKTGPaste-25||specials > linecooks > shac > dispandpa||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||6.000 ||||||||||||1||1||1||0||||||||This is the finest diamond paste in our lineup, designed for the final stage of edge refinement. At just 0.25 micron, this ultra-fine abrasive delivers a highly polished, razor-sharp edge that will noticeably enhance cutting performance. The water-based formulation spreads easily and works cleanly on a variety of strop substrates, making it an excellent choice for users looking to push their edges to the highest level of sharpness and refinement.
A small amount goes a long way with this compound. Simply apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is ideal as a final finishing step after sharpening and pairs well with leather or synthetic strops for consistent, high-end results.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
Review Synopsis: Customers consistently praise the speed and effectiveness of this ultra-fine paste, noting that it can quickly restore edges that were difficult to refine even with high-grit stones. Users report achieving razor-level sharpness with minimal effort, often describing the results as dramatic and immediate. Many also highlight its excellent value, ease of use, and dependable performance.
Brand: Chefknivestogo Abrasive Type: Diamond Paste Grit Size: 0.25 Micron Base: Water-Based Net Weight: 5 g Use: Final Polishing / Stropping Compound||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chdipa5mi||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-5-micron-177.png||||||Chefknivestogo Diamond Paste 0.5 Micron||CKTGPaste-5||specials > linecooks > shac > dispandpa||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||6.000 ||||||||||||1||1||1||0||||||||This 0.5 micron diamond paste is an excellent choice for final edge refinement, delivering a highly polished and extremely sharp edge with just a bit more bite than ultra-fine compounds. It strikes a great balance between polishing and performance, making it ideal for users who want a refined edge that still has excellent cutting aggression. The water-based formulation spreads easily and works cleanly on a variety of strop substrates, making it a versatile addition to any sharpening setup.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste works well as a final or near-final step after sharpening and pairs nicely with leather or synthetic strops for consistent, high-performance results.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
Review Synopsis: Customers appreciate the fast cutting speed and impressive polishing ability of this 0.5 micron paste, noting that it quickly refines edges to a very high level of sharpness. Many users highlight how easy it is to apply and how little product is needed, while also praising the excellent value and reliable, consistent results across a range of blades.
Brand: Chefknivestogo Abrasive Type: Diamond Paste Grit Size: 0.5 Micron Base: Water-Based Net Weight: 5 g Use: Final / Near-Final Polishing Stropping Compound||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chdipa75mi||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-75-micron-77.png||||||Chefknivestogo Diamond Paste 0.75 Micron||CKTGPaste-75||specials > linecooks > shac > dispandpa||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||6.000 ||||||||||||1||1||1||0||||||||This 0.75 micron diamond paste offers an excellent blend of refinement and cutting speed, making it a great choice for bringing edges to a very high level of sharpness while still maintaining a bit of bite. It’s ideal as a near-final step in your stropping progression, helping to clean up scratch patterns and enhance edge performance without over-polishing. The water-based formulation spreads easily and works cleanly on a variety of strop substrates.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste pairs well with leather or synthetic strops and is a great bridge between coarser compounds and ultra-fine finishing abrasives.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
Review Synopsis: Customers like the balance this 0.75 micron paste provides, noting that it refines edges quickly while still leaving enough bite for excellent cutting performance. Many users highlight its ease of use, efficient polishing action, and consistent results, making it a dependable step in a stropping progression.
Brand: Chefknivestogo Abrasive Type: Diamond Paste Grit Size: 0.75 Micron Base: Water-Based Net Weight: 5 g Use: Mid-to-Final Polishing Stropping Compound||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chdipa1mi||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-1-micron-162.png||||||Chefknivestogo Diamond Paste 1 Micron||CKTGPaste-1||specials > linecooks > shac > dispandpa||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||6.000 ||||||||0.200 ||||1||1||1||0||||||||This 1 micron diamond paste is our most popular option and an outstanding choice for finishing kitchen knives. It delivers an excellent balance of refinement and bite, leaving edges extremely sharp while still maintaining the tooth needed for real-world cutting performance. The water-based formulation spreads easily and works cleanly on a variety of strop substrates, making it a reliable, go-to compound for both beginners and experienced sharpeners.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is ideal as a final step for most kitchen knives and pairs well with leather or synthetic strops for consistent, high-performance results.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
Review Synopsis: Customers consistently favor this 1 micron paste for its ability to produce a razor-sharp edge with just the right amount of bite for kitchen use. Many highlight how easy it is to use and how quickly it delivers excellent results, making it a dependable finishing compound and a favorite in daily sharpening routines.
Brand: Chefknivestogo Abrasive Type: Diamond Paste Grit Size: 1 Micron Base: Water-Based Net Weight: 5 g Use: Final Polishing / Stropping Compound for Kitchen Knives||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chdipa3mi||item-1||solidtemplate||dispandpa||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-3-micron-103.png||||||Chefknivestogo Diamond Paste 3 Micron||CKTGPaste-3||specials > linecooks > shac > dispandpa||Resources > For Professionals > Sharpening Accessories > Diamond Sprays and Pastes > ||6.000 ||||||||0.200 ||||1||1||1||0||||||||This 3 micron diamond paste is an excellent choice for refining edges before moving to ultra-fine finishing steps. It offers fast cutting speed with noticeable improvement in edge clarity, making it a practical and cost-effective alternative to very high-grit sharpening stones. As stones get finer, they also become significantly more expensive, so this paste provides an easy way to achieve excellent results without the added cost. The water-based formulation spreads easily and works cleanly on leather, balsa, and other strop materials.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is quick, easy to use, and very effective at improving sharpness and refining scratch patterns prior to final polishing.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
Review Synopsis: Customers appreciate the strong performance and value of this 3 micron paste, noting that it delivers fast, visible improvements in edge sharpness without the need for expensive high-grit stones. Many users highlight how easy it is to apply and how effective it is as a pre-finishing step, making it a smart addition to any sharpening progression.
Brand: Chefknivestogo Abrasive Type: Diamond Paste Grit Size: 3 Micron Base: Water-Based Net Weight: 5 g Use: Pre-Finishing / Edge Refinement Stropping Compound||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chdipa5mi1||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-5-micron-186.png||||||Chefknivestogo Diamond Paste 5 Micron||CKTGPaste-5Micron||specials > linecooks > shac > strops||Resources > For Professionals > Sharpening Accessories > Strops > ||6.000 ||||||||0.200 ||||1||1||1||0||||||||This 5 micron diamond paste is a great starting point for stropping and early edge refinement. It cuts quickly and helps clean up scratch patterns from medium-grit stones, making it an excellent first step in a stropping progression. The balance of cutting power and refinement allows you to noticeably improve sharpness while preparing the edge for finer compounds. The water-based formulation spreads easily and works cleanly on leather, balsa, and other strop substrates.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is quick, easy to use, and very effective for establishing a clean, refined edge before moving to finer micron levels.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
Review Synopsis: Customers value the fast cutting speed and versatility of this 5 micron paste, noting that it quickly improves edge sharpness and prepares blades for finer finishing steps. Many users appreciate how easy it is to apply and how effective it is as an entry point into stropping, delivering consistent and reliable results.
Brand: Chefknivestogo Abrasive Type: Diamond Paste Grit Size: 5 Micron Base: Water-Based Net Weight: 5 g Use: Initial Stropping / Edge Refinement Compound||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|drizzlespoon||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/drizzle-spoon-68.png||||||Chefknivestogo Drizzle Spoon||Spoon-Drizzle||newarrivals||New Arrivals > ||10.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo Drizzle Spoon is a purpose-built plating tool designed for clean, controlled saucing and finishing. The generously sized bowl and integrated pour spout allow for smooth, accurate pours, making it easy to dress plates with consistency and precision during service or at home.
Crafted from premium stainless steel, this spoon offers excellent balance and enhanced control while working with sauces, oils, or reductions. Measuring 8 inches in length, it is compact enough for detailed work while still providing comfortable reach. Each spoon is sold individually.
Care Instructions: Dishwasher safe. For best appearance, hand wash and dry promptly after use. Length: 203 mm (8") Volume: Approximately 1.5 tbsp Weight: 2.5 oz (72 g) Material: Stainless Steel Sold individually||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chfo1||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-forum-57.png||||||Chefknivestogo Forum||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chgooftw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-gold-offset-tweezers-176.png||||||Chefknivestogo Gold Offset Tweezers||GoldOffsetTweezers||specials > linecooks > peelers||Resources > For Professionals > Peelers & Tweezers > ||15.000 ||||||||||||1||1||1||0||||||||These Chefknivestogo Gold Offset Tweezers deliver the same precision performance our professional cook customers rely on, now in an attractive gold finish. Designed for detailed plating and delicate prep work, they provide excellent control when presentation matters most.
The fine stainless steel tips offer a secure grip on small ingredients such as microgreens, herbs, edible flowers, and other garnishes. The offset design improves line of sight and comfort during use, making them easy to handle during extended prep sessions. Each pair is engraved with “Chefknivestogo” for a clean, subtle branded touch.
Also available in stainless, blue, and rainbow finishes, these tweezers combine professional function with distinctive style.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use. Tip Style: Offset Fine Tip Length: 208 mm (~8") Weight: 1.3 oz (36 g) Finish: Gold Engraving: Chefknivestogo Care: Hand-wash only||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chknbox||item-1||solidtemplate||cktgswag||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-knife-box-106.png||||||Chefknivestogo Knife Box||CKTG-Knife-Box||specials > linecooks > cktgswag||Resources > For Professionals > Swag > ||4.950 ||||||||||||1||1||1||0||||||||A good knife deserves a proper box. The CKTG knife box is a clean, sturdy cardboard box sized specifically for kitchen knives — 2 3/4 inches wide by 15 3/4 inches long, large enough to fit most gyutos, sujihikis, and longer knives comfortably. It is the same style of box knives ship in from CKTG, and it is available separately for anyone who wants to give a knife as a gift without it arriving in plain shipping packaging.
At under five dollars it is one of the easiest upgrades to a knife gift — a simple way to present a knife cleanly and intentionally rather than handing it over in a bag or bubble wrap. It works equally well for a single knife purchase you are wrapping yourself or as an add-on when ordering a knife as a present for someone else. No frills, no padding included — just a well-proportioned box that does the job and lets the knife inside speak for itself.
The thin, flexible powder-coated blade bends just enough to glide smoothly over surfaces without tearing or dragging. It is equally at home spreading butter on toast, smoothing cream cheese on a bagel, flipping small items on a pan, or adding a professional finishing touch to plated dishes. The offset angle allows you to reach the edges and corners of pans and boards more easily than a straight blade, and the round black handle fits comfortably in hand with a secure grip. Stainless construction means it is durable, rust resistant, and easy to clean — hand wash and dry thoroughly after use.
Care Instructions:
Hand wash with mild soap and dry thoroughly after use to prevent water spots. The stainless blade is durable and rust resistant with proper care. Brand: Chef Knives To Go Blade Material: Stainless Steel Handle Color: Black, Powder-Coated Blade Style: Offset, Flexible Care: Hand wash and dry thoroughly Weight: 3.3 oz (94 g) Blade Length: ~3.25" (82 mm) Total Length: 8" (205 mm) Blade Width: 19 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cooftw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/colored-offset-tweezers-215.png||||||Chefknivestogo Rainbow Offset Tweezers||RainbowOffsetTweezers||specials > linecooks > peelers||Resources > For Professionals > Peelers & Tweezers > ||15.000 ||||||||0.300 ||||1||1||1||0||||||||These Chefknivestogo Rainbow Offset Tweezers offer the same professional performance as our standard model, now finished in an eye-catching rainbow coating. Popular with our professional cook customers, they are built for precision plating and detailed prep work where control and accuracy matter.
The fine stainless steel tips provide a secure grip on small, delicate ingredients such as microgreens, herbs, edible flowers, and garnishes. The offset design improves visibility and comfort, making them easy to maneuver during extended prep sessions. Each pair is engraved with “Chefknivestogo” for a clean, subtle branded finish.
Also available in stainless, blue, and gold finishes, these tweezers bring both function and personality to your plating toolkit.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use. Tip Style: Offset Fine Tip Length: 208 mm (~8") Weight: 1.3 oz (36 g) Finish: Rainbow Engraving: Chefknivestogo Care: Hand-wash only||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chsh||item-1||solidtemplate||cktgswag||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-sharpie-122.png||||||Chefknivestogo Sharpie!||Sharpie||specials > linecooks > cktgswag||Resources > For Professionals > Swag > ||1.550 ||||||||0.250 ||||1||1||1||0||||||||We couldn’t resist putting our logo on a Sharpie—and honestly, it just makes sense. If you work in a kitchen or go to culinary school, you already know how essential a good marker is. Labeling prep, dating containers, keeping your station organized…Sharpies are part of the daily kit, and this one adds a little CKTG personality to the mix.
It writes like a Sharpie should—bold, reliable, and always within reach (until someone tries to swipe it). Customers love it as a fun add-on, a practical tool, or even a clever way to hit free shipping. It’s simple, useful, and just a little bit legendary in the kitchen world.
Care Instructions: Cap tightly after use to prevent drying. Store in a cool, dry place.
Brand: Chefknivestogo Type: Permanent Marker Use: Kitchen, School, General Purpose Ink: Black Permanent Ink
Review Synopsis: Customers love the humor and practicality of this item. Many point out that you can never have enough Sharpies in a kitchen, and the CKTG branding helps yours stand out (and maybe not get “borrowed”). It’s often added to reach free shipping thresholds and ends up being a surprisingly appreciated bonus. Reviews range from straightforward praise to tongue-in-cheek exaggerations, but the message is consistent—it’s a simple, useful tool with a fun personality.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|wallet||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-slim-fit-leather-wallet-217.png||||||Chefknivestogo Slim Fit Leather Wallet||Wallet||specials > closeouts||Resources > CKTG Close Outs > ||9.950 ||5.950 ||||||0.200 ||||1||1||1||0||||||||Chefknivestogo Leather Wallet — A Sharp Addition to Our Swag Collection
We’re excited to add this sleek leather wallet to our growing Chefknivestogo swag lineup! Just like our knives, it blends function, form, and quality craftsmanship in one clean design.
Crafted from 100% genuine leather with a smooth finish and durable polyester lining, this minimalist wallet offers everyday practicality without the bulk. Despite its slim size — just 3 1/8" x 4 7/16" x 1/9" — it features eight smartly designed slots to keep your essentials organized and accessible.
The embossed Chefknivestogo logo adds a touch of class and makes this a perfect gift for any knife enthusiast or loyal fan. Each wallet comes beautifully boxed and ready to gift.
100% Leather Exterior Polyester Lining Slim Profile: 3 1/8" x 4 7/16" x 1/9" 8 Convenient Card Slots Embossed Chefknivestogo Logo Gift Box Included
Would you like me to tailor it further for a Turbify product listing (HT||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chsmhibo15x8||item-1||solidtemplate||booscutboar||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-small-hinoki-board-15-x-8-x-75-51.png||||||Chefknivestogo Small Hinoki Board 15" x 8" x 0.75"||Chefknivestogo-Hinoki||knife-accessories > booscutboar||Accessories > Cutting Boards > ||40.000 ||||||||||||1||1||1||0||||||||Hinoki is Japanese cypress, one of the most prized woods in Japan and a material with a history that stretches back centuries. It has been used in the construction of sacred temples, traditional bath houses, and the finest wooden interiors in the country — valued for its tight grain, natural durability, and the warm, clean fragrance it releases when cut or wetted. In the kitchen, those same qualities make it an exceptional cutting board material, and it has been a staple in professional Japanese kitchens for generations.
This board is imported directly from Japan and sized at 15 x 8 x .75 inches — a practical everyday format that is large enough for sandwich prep, salad assembly, fruit, cheese, and light vegetable work, but compact and light enough to pull out and put away without a second thought. Hinoki is softer than most Western hardwoods, which means it is exceptionally gentle on knife edges, helping maintain sharpness between sharpenings. It is also naturally antimicrobial, resisting the bacteria and odors that can develop in harder, more porous boards over time. The pleasant cedar-like scent it releases during use is a bonus that never gets old.
To keep your hinoki board in top condition, hand wash with mild soap and dry it promptly — never soak it or put it in the dishwasher. Occasional treatment with a food-safe board butter or mineral oil will keep the wood nourished and help it last for years. Store it upright or flat in a dry place away from direct heat sources. Brand: Chef Knives To Go Material: Hinoki (Japanese Cypress) Origin: Japan Dimensions: 15" x 8" x 0.75"||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|links||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/online-cutlery-store-45.png||||||Chefknivestogo Specials||||||||||||||||||||0||1||0||0||||kiritsuke-knives spor6da daclv2ta18us toorchkn18 ckknro8pcbl hatsu-ginreis3-kiripetty115 yukihira-saucepan-20cm kurosaki-shizuku-gyuto240 kurosaki-shizuku-sujihiki270 makoto-samidorizuki-gyuto240 masakage-kiri-gyuto270 zakuri-as-gyuto240 large-slotted-spoon||||Welcome to our online cutlery store. Chef Knives To Go sells a wide selection of kitchen knives, sharpeners, and cutting boards.||||Chef Knives||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chlost||item-1||solidtemplate||cktgswag||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-logo-sticker-141.png||||||Chefknivestogo Sticker 5"||ChefknivestogoLogoSticer||specials > linecooks > cktgswag||Resources > For Professionals > Swag > ||1.000 ||||||||0.000 ||||1||1||1||0||||||||Chef Knives To Go (CKTG) is a specialty retailer focused on high-performance kitchen knives, sharpening stones, and culinary tools for both professional chefs and home cooks. Founded by Mark Richmond and Susan Brown and based in Madison, Wisconsin, we have spent over two decades building relationships with knife makers in Japan and around the world to offer a carefully curated selection of tools known for their performance, craftsmanship, and value.
What started as a small home-based project grew quickly into a full-time business. Sue’s interest in cooking and culinary school sparked the idea, and Mark saw the opportunity to bring high-quality knives to a wider audience online. Within a year, the business outgrew its original space and moved into a dedicated location near the University of Wisconsin before eventually relocating to Fitchburg, Wisconsin, where we operate today.
Over time, our focus has centered on handcrafted Japanese knives from respected blacksmiths such as Takeda, Moritaka, and Tanaka, along with a strong selection of sharpening stones and accessories. We are committed to offering honest advice, fast shipping, and long-term customer support to cooks who value well-made tools.
This page features the official Chef Knives To Go (CKTG) logo used across our website, forum, and customer communications.
Care Instructions: Stickers can be applied to clean, dry surfaces. For best adhesion, avoid oil or moisture during application.
Brand: Chef Knives To Go Item: Logo Sticker Length: 5" Height: 1.5" Use: Promotional / Decorative
||0.300 ||||1||1||1||0||||||||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"||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chrese||item-1||solidtemplate||knshse||https://s.turbifycdn.com/aah/chefknivestogo/chip-repair-service-71.png||||||Chip/Tip Repair Service||Chips||knife-accessories > knshse||Accessories > Knife Sharpening Service > ||34.950 ||||||||||||1||1||1||0||||||||Here is the updated chip/tip repair page copy with the combined order note added, matching the same placement used on the sharpening service page, and with all platform rules applied (no apostrophes, no em dashes):
We offer professional chip and tip repair for kitchen knives. Whether your blade has taken a serious chip, lost a tip, or suffered edge damage, we will restore it to working condition and finish with a sharp edge.
Quick Note: We do NOT send a box. Please pack and ship your knife to us after ordering.
How It Works: Place your order, pack your knife, and ship it using any carrier (USPS, UPS, FedEx, etc.). You are responsible for packing and shipping the knife to us. If you order other items from our store at the same time, we will hold your order until your knife arrives, complete the repair, and ship everything back together in one package.
Packing Instructions: Wrap the blade in cardboard, bubble wrap, or a knife guard and tape it so it cannot move or cut through the packaging. Place it in a sturdy box and include your name inside (very important). Watch our packing video before shipping.
Shipping Address: Chefknivestogo, 5980 Executive Drive, Suite D, Fitchburg, WI 53719
Turnaround Time: Most orders are completed within a few days of arrival and shipped back promptly.
Return Shipping: Price includes return shipping - no extra charges.
What We Can Do: Remove chips, repair or reshape broken tips, restore the edge profile, and return your knife sharp and ready to use. For major damage, send us a photo before ordering so we can confirm the repair is possible.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chkiknfa||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-knife-factory-46.png||||||Chopper King||||shopbysteel > white2steel||Shop by Steel > White #2 Steel > ||||||||||||||0||1||0||0||||chkimiork5fi chkiwh2na161 chkiwh2mich1 sonofork5cas chkisidrvch knkish2cl taknkiau chkiw2smsl chkivgsmsl21 chkivgno1cl chkibigtube chkikish chkismkisc chopper-king-vg10-g2402||||Chopper King Knife Factory is based in Taiwan and imports their steel from Japan, so they have excellent steel at great prices.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chkibigtube||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-big-tuna-belly-97.png||||||Chopper King Blue #1 Big Tuna 280mm||CK-B1-BigTuna||resources > cleavers||Knife Types > Cleavers > ||185.000 ||||||||4.000 ||||1||1||1||0||||||||Chopper King Big Tuna Belly. Besides breaking down huge fish this knife would make a great conversation starter at a BBQ cook-off. Blacksmith: Chopper King Location: Taiwan Construction: Hammer Forged, San Mai Steel: Takefu Steel V-toku1 (Blue #1) HRC: 64 Cladding: Stainless Weight: 2 lbs 11 oz (1.2 kg) Blade Length: 285 mm Total Length: 350 mm Spine Thickness: 5 mm Blade Height at Tallest Point: 190 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chkikish||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-kitchen-shears-41.png||||||Chopper King Kitchen Shears - Green||Green-Shears||knife-accessories > addonitems||Accessories > Add On Items > ||15.000 ||||||||||||1||1||1||0||||||||Chopper King Kitchen Shears are a budget-friendly, all-purpose tool made in Taiwan and built for reliable everyday performance. Constructed from high-grade stainless steel, these shears offer good toughness, corrosion resistance, and easy maintenance. They are well suited for a wide range of kitchen tasks including trimming meat, breaking down poultry, cutting herbs, and handling general prep work. The blades are designed to deliver clean, consistent cuts while holding up well under regular use.
The ergonomic handles provide a comfortable, secure grip, making them easy to control during longer prep sessions. With a slightly larger size and sturdy feel, these shears strike a nice balance between power and usability, making them a solid choice for both home cooks and professionals looking for dependable performance at a great price.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Avoid cutting very hard materials such as bones or frozen foods to prevent damage and maintain edge performance.
Brand: Chopper King Type: Kitchen Shears Construction: Stainless Steel Length: 210 mm Blade Length: 80 mm Weight: 5.3 oz (150 g) Made in: Taiwan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chkimiork5fi||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-mini-orca-k5-fish-knife-160mm-59.png||||||Chopper King Mini Orca K5 Fish Knife 160mm||CK-K5-MiniOrca||resources > cleavers||Knife Types > Cleavers > ||39.000 ||||||||||||1||1||1||0||||||||Chopper King of Taiwan is a small, family-run workshop known for producing knives with bold character and serious cutting performance, and we are proud to be their first U.S. dealer. The Mini Orca Fish Knife is forged from K5 carbon steel, a tough, fine-grained steel that takes an extremely sharp edge and is easy to maintain with quick touch-ups. Compact yet tall, this blade offers excellent board contact and control for precise slicing and portioning.
Originally designed for professional kitchen use, especially for fish fabrication, this knife is favored by cooks who value simple steels that sharpen easily and perform reliably day after day. The Mini Orca has a rustic, handmade look with subtle forging marks that reflect its small-batch production. It is a practical, hardworking knife for anyone looking to step beyond factory-made designs and into something with personality and feel.
Care Instructions: This knife is made from carbon steel and will discolor with use. Hand wash only and dry immediately after use. Do not use the dishwasher. Avoid cutting frozen foods, bones, or hard objects to prevent chipping. Apply a light coat of food-safe oil during storage. Maker: Chopper King Location: Taiwan Edge Steel: K5 Carbon Steel Knife Type: Fish Knife Weight: 7.5 oz (214 g) Blade Length: 157 mm Total Length: 265 mm Spine Thickness at Base: 2 mm Blade Height: 70 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chkisidrvch||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-silver-dragon-v-gin1-small-chopper-72.png||||||Chopper King Silver Dragon VG1 Mini Chopper 180mm||CK-VG1-MiniChop||resources > cleavers||Knife Types > Cleavers > ||65.000 ||||||||||||1||1||1||0||||||||The Chopper King VG1 Small Slicer offers a practical step into semi-stainless performance while maintaining the bold, workhorse character the brand is known for. Designed for cooks who want a tall blade with power and stability, this compact cleaver handles vegetables, boneless proteins, and general prep with confidence. It delivers substantial weight and blade height without moving into oversized territory.
This knife is hammer-forged in Taiwan using san mai construction with a VG1 core steel, often referred to as Stainless Chromax. VG1 is a semi-stainless steel that offers a balanced combination of edge retention, ease of sharpening, and improved corrosion resistance compared to traditional carbon steels. It takes a fine, clean edge and maintains it well under regular kitchen use. The soft stainless cladding adds durability and reduces maintenance, making it easier to manage in a busy home or professional environment. With a thick 4 mm spine and generous 87 mm blade height, the knife has excellent knuckle clearance and a stable, authoritative feel on the board.
Handcrafted Note: Chopper King cleavers are forged by a skilled Taiwanese blacksmith and prioritize performance over cosmetic perfection. Minor scratches, visible hammer marks, and slight grind inconsistencies are normal. These are working knives built for use, not display pieces.
Care Instructions: Although more stain-resistant than carbon steel, the core is not fully stainless. Hand-wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones, and do not torque the blade sideways during use. Maker: Chopper King Location: Taiwan Construction: Hammer Forged, San Mai Edge Steel: VG1 (Semi Stainless Chromax) Cladding: Stainless Steel Weight: ~1 lb. (452 g) Blade Length: 183 mm Total Length: 290 mm Spine Thickness at Base: 4 mm Blade Height at Base: 85 mm Grip Length: 95 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chkismkisc||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-small-kitchen-scissors-29.png||||||Chopper King Small Kitchen Scissors - Purple||Purple-Shears||specials > linecooks > kitchen-shears||Resources > For Professionals > Kitchen Shears > ||12.950 ||||||||||||1||1||1||0||||||||The Chopper King Kitchen Scissors are a handy, all-purpose tool designed for everyday kitchen and household use. Made from stainless steel in Taiwan, they feature a compact, easy-to-control design that works well for snipping herbs, opening packages, and handling a wide range of quick cutting tasks around the house.
The ergonomic handles provide a comfortable grip, and the lightweight build makes them easy to use without feeling bulky or tiring in hand. Simple, practical, and well made, these scissors are a useful addition to any kitchen drawer.
Care Instructions: Hand wash and dry thoroughly after use. Do not leave wet for extended periods. Store in a dry place.
Brand: Chopper King Type: Kitchen Scissors Material: Stainless Steel Origin: Taiwan Length: 6.5" Width: 3.25" Weight: 2 oz (58 g)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sonofork5cas||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/son-of-orca-k5-carbon-steel-funayuki-knife-58.png||||||Chopper King Son of Orca K5 Fish Knife 215mm||CK-K5-SonofOrca||resources > cleavers||Knife Types > Cleavers > ||45.000 ||||||||||||1||1||1||0||||||||Chopper King Son of Orca K5 Fish Knife
Chopper King of Taiwan is a small, family-run workshop producing distinctive knives with tons of character—and we’re proud to be their first U.S. dealer here at CKTG. The "Son of Orca" Funayuki is forged from K5 carbon steel, prized for its razor-sharp edge, stability, and easy touch-up maintenance. This versatile slicer brings personality and performance to everyday prep tasks.
Originally designed for restaurant use, particularly for breaking down fish, these knives are favored by pros who appreciate blades that sharpen easily and perform reliably. With its rustic style, handcrafted feel, and limited production, the Son of Orca is a great choice for cooks looking for something beyond the typical factory-made fare.
Kakutani Fish Knife Specs: Maker: Chopper King Location: Taiwan Edge Steel: K5 Carbon Steel Weight: 9.1 oz (258 g) Blade Length: 215 mm Total Length: 320 mm Spine Thickness at Base: 3 mm Blade Height: 63 mm Handle Length: 110 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taknkiau||item-1||solidtemplate||chkiknfa||https://s.turbifycdn.com/aah/chefknivestogo/taiwan-knife-king-aus10-80.png||||||Chopper King Stainless Cleaver 210mm||CK-AUS10-Cleaver||shopbysteel > white2steel > chkiknfa||Shop by Steel > White #2 Steel > Chopper King > ||65.000 ||||||||||||1||1||1||0||||||||We carry a wide variety of Chinese-style cleavers, many of which feature carbon steel cores with reactive iron cladding. This Chopper King AUS10 Slicer offers a fully stainless alternative for cooks who want similar performance with easier maintenance. With a 210 mm edge length and tall 105 mm blade height, it handles vegetables and boneless proteins efficiently while providing generous board clearance and stability.
Hammer forged in Taiwan using san mai construction, the core steel is AUS10 stainless from Japan, clad in stainless for added durability and corrosion resistance. AUS10 is known for taking a fine edge while offering solid edge retention and toughness in daily use. The blade measures approximately 3 mm at the heel and tapers to about 1.5 mm at the middle of the spine, giving it good cutting efficiency without feeling fragile. Fit and finish are very good for the price, and the knives typically arrive with a strong out-of-the-box edge. Minor scratches or cosmetic imperfections are common and considered typical for this maker. The maple handle provides a comfortable, practical grip.
Care Instructions: This knife is stainless and low maintenance, but it should still be hand washed and dried after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones and do not torque the blade sideways during use.
This knife uses Japanese Takefu VG1 stainless steel for the core, replacing the former White #2 carbon steel. VG1 is a fine-grained stainless steel that sharpens easily, takes a clean edge, and offers excellent corrosion resistance with minimal maintenance. The stainless cladding further reduces reactivity, making this a strong choice for cooks who want high performance without carbon steel upkeep. An engraved dragon motif adds character, while the octagonal mahogany handle with blackwood ferrule provides a secure, comfortable grip.
Handcrafted Note: These knives are made by hand at an exceptional value. As a result, you may notice minor cosmetic marks or light scratches from the forging and finishing process. These do not affect performance and are considered part of the character of a handmade knife—details you would not typically see on mass-produced factory knives.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Maker: Chopper King Location: Taiwan Construction: Hammer Forged, San Mai Edge Steel: VG1 Stainless Steel (Japan) Cladding: Stainless Steel HRC: 60–61 Weight: approx. 7.3 oz (208 g) Blade Length: 159 mm Total Length: 323 mm Spine Thickness at Base: 3 mm Blade Height: 59 mm Handle: Mahogany Octagonal with Blackwood Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chkivgno1cl||item-1||solidtemplate||chkiknfa||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg10-no-1-cleaver-15.png||||||Chopper King VG10 Cleaver 210mm||CK-VG10-Cleaver||shopbysteel > white2steel > chkiknfa||Shop by Steel > White #2 Steel > Chopper King > ||80.000 ||||||||||||1||1||1||0||||||||The Chopper King ST VG10 Slicer Cleaver 210mm is built for cooks who want stainless performance in a tall, thin profile. With a 105 mm blade height and relatively thin geometry, it excels at vegetables, boneless proteins, and push cutting on the board. The profile offers generous knuckle clearance while remaining balanced and easy to control.
Forged in Taiwan using three-layer stainless clad construction, the core steel is VG10, a well-known stainless alloy valued for edge retention, fine grain structure, and corrosion resistance. It takes a keen edge and holds it well with routine maintenance. The blade measures approximately 3 mm at the base and thins to about 1.5 mm through the middle, giving it good cutting efficiency while maintaining strength. The maple handle provides a comfortable grip and complements the clean stainless build.
Care Instructions: VG10 is stainless and low maintenance, but the knife should still be hand washed and dried after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones and do not torque the blade sideways during use.
The blade is made from VG10 stainless steel, a popular Japanese alloy known for its ability to take a very fine edge while offering good edge retention and corrosion resistance. It sharpens cleanly, holds an edge well, and is much easier to care for than carbon steel. The thinner profile and moderate spine give it a light, agile feel on the board, while the 240mm length provides excellent reach for larger prep tasks. The blade height offers good knuckle clearance, and the overall balance makes it comfortable for extended use.
Care Instructions: Hand wash and dry thoroughly after use. Do not use in the dishwasher. Avoid cutting frozen foods or hard materials. Maintain the edge with water stones or quality sharpening systems. Maker: Chopper King Location: Taiwan Knife Type: Gyuto Steel: VG10 Stainless Steel Edge Grind: Even Weight: 8.0 oz (228 g) Blade Length: 241 mm Total Length: 388 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chkivgsmsl21||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg10-small-slicer-210mm-146.png||||||Chopper King VG10 Small Slicer 205mm||CK-VG10-SS||resources > cleavers||Knife Types > Cleavers > ||85.000 ||||||||||||1||1||1||0||||||||The Chopper King VG10 Small Slicer is a powerful, versatile Chinese-style cleaver built for serious prep work. With upgraded Japanese VG10 stainless steel, a refined maple wood handle, and an aggressive price point, this knife outperforms many competitors in its class. The profile now matches the popular CCK 1303, which means it fits our cleaver saya and feels instantly familiar in hand. The slightly shorter height compared to larger Chopper King models makes it a bit easier to maneuver while still offering plenty of board clearance and knuckle room.
This knife is hammer forged in Taiwan using a san mai construction with a high-grade VG10 stainless core imported from Japan. VG10 is known for its fine grain structure, excellent edge retention, and corrosion resistance. Hardened to 60–61 HRC, it takes a very sharp edge and holds it through demanding prep. One customer reported cutting 20 pounds of butternut squash without issue and praised the strong edge retention and easy touch-up on a Chosera 1000 stone, which quickly produced a wicked sharp edge. The performance is confident, durable, and ready for daily kitchen work.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches and hammer marks are common. They are a tremendous value for the performance you receive, but they are not museum-quality showpieces.
Care Instructions: Hand-wash and dry thoroughly after use. Do not put in the dishwasher. Avoid cutting frozen foods or hard bones. Use proper technique and avoid torquing the blade sideways. Maintain the edge with water stones or a ceramic rod as needed.
Maker: Chopper King Location: Taiwan Construction: Hammer Forged, San Mai Edge Steel: VG10 Stainless Steel from Japan HRC: 60-61 Weight: 10.6 oz (300 g) Blade Length: 205 mm Blade Height at Base: 91 mm Blade Height at Middle: 88.5 mm Spine Thickness at Base: 3 mm Spine Thickness at Middle: 2 mm Handle: Maple Wood, Round||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|knkish2cl||item-1||solidtemplate||chkiknfa||https://s.turbifycdn.com/aah/chefknivestogo/knife-king-shirogami-2-cleaver-97.png||||||Chopper King White #2 Cleaver 215mm||CK-W2-Cleaver||shopbysteel > white2steel > chkiknfa||Shop by Steel > White #2 Steel > Chopper King > ||65.000 ||||||||||||1||1||1||0||||||||Chopper Knife King of Taiwan is creating truly remarkable knives, and we're thrilled to be the first USA dealer to offer them to you at CKTG. This slicing knife is crafted with premium White #2 carbon steel, imported directly from Japan, ensuring top-notch performance and durability.
Unlike similar cleavers we've carried before, such as those by Shi Ba Zi, these knives are in a league of their own. They arrive with an impressively sharp edge right out of the box and boast a solid fit and finish that exceeds expectations. At this price point, they represent an outstanding value for any kitchen enthusiast.
Please note that Chopper King cleavers are made with good steel and forged by an excellent blacksmith, but minor scratches and hammer marks are common. They offer excellent value and performance, though they are not museum-quality pieces.:)
*Our cleaver saya does not fit this cleaver due to the height of the blade. Maker: Chopper King Location: Taiwan Steel: Shirogami #2 (White #2) Cladding: Stainless Weight: 11.5 oz (326 g) Blade Length: 215 mm Total Length: 325 mm Blade Height at Base: 105 mm Blade Height at Middle: 110 mm Spine Thickness at Base: 5.0 mm Spine Thickness at Middle: 1.7 mm Handle: Oak, Clear Coat Finished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chkiwh2mich1||item-1||solidtemplate||chkiknfa||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-mini-chopper-170mm-13.png||||||Chopper King White #2 Mini Chopper 170mm||CK-W2-MiniChop||shopbysteel > white2steel > chkiknfa||Shop by Steel > White #2 Steel > Chopper King > ||50.000 ||||||||||||1||1||1||0||||||||The Chopper King White #2 Mini Chopper is a serious upgrade for cooks looking to step into carbon steel performance without breaking the bank. Featuring imported Japanese White #2 carbon steel, stainless cladding, and a comfortable maple round handle, this knife delivers traditional edge feel at a price that competes aggressively with many mass-produced Chinese cleavers. It is built for cooks who want real cutting performance, not just a big blade.
This knife is hammer-forged in Taiwan using san mai construction with a White #2 (Shirogami #2) carbon steel core imported from Japan. White #2 is prized for its extremely pure composition, fine grain structure, and ability to take a screaming sharp edge quickly. Hardened to 60–61 HRC, it sharpens unbelievably fast and responds beautifully on water stones. One customer noted that after professional thinning and a slight hollow grind adjustment, the knife absolutely sailed through food. The steel has proven surprisingly tough for hard prep, showing only minor micro nicks even under heavy use. While edge retention is typical of White #2, touch-ups are fast and easy, often going straight to a 2000-grit stone for quick maintenance. The stainless cladding helps reduce reactivity and makes carbon steel easier to manage in a busy kitchen.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches, uneven grind lines, and visible hammer marks are common. They offer tremendous performance for the price, but they are not museum-quality showpieces.
Care Instructions: Hand-wash and dry thoroughly after use. The core steel is reactive and will develop a patina with use. Do not put in the dishwasher. Avoid cutting frozen foods or hard bones. Maintain the edge with water stones and avoid torquing the blade sideways during use. Maker: Chopper King Location: Taiwan Construction: Hammer Forged, San Mai Edge Steel: White #2 Carbon Steel from Japan Cladding: Stainless Steel HRC: 60-61 Weight: 8.3 oz (236 g) Blade Length: 170 mm Total Length: 277 mm Blade Height at Base: 75 mm Blade Height at Middle: 79 mm Spine Thickness at Base: 4 mm Spine Thickness at Middle: 1.5 mm Handle: Maple, Round||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chkiw2smsl||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-w-2-small-slicer-146.png||||||Chopper King White #2 Small Slicer 205mm||CK-W2-SS||resources > cleavers||Knife Types > Cleavers > ||65.000 ||||||||||||1||1||1||0||||||||The Chopper King White #2 Small Slicer is a serious upgrade for cooks looking to step into carbon steel performance without breaking the bank. Featuring imported Japanese White #2 carbon steel, stainless cladding, and a comfortable maple round handle, this knife delivers traditional edge feel at a price that competes aggressively with many mass-produced Chinese cleavers. It is built for cooks who want real cutting performance, not just a big blade.
This knife is hammer-forged in Taiwan using san mai construction with a White #2 (Shirogami #2) carbon steel core imported from Japan. White #2 is prized for its extremely pure composition, fine grain structure, and ability to take a screaming sharp edge quickly. Hardened to 60–61 HRC, it sharpens unbelievably fast and responds beautifully on water stones. One customer noted that after professional thinning and a slight hollow grind adjustment, the knife absolutely sailed through food. The steel has proven surprisingly tough for hard prep, showing only minor micro nicks even under heavy use. While edge retention is typical of White #2, touch-ups are fast and easy, often going straight to a 2000-grit stone for quick maintenance. The stainless cladding helps reduce reactivity and makes carbon steel easier to manage in a busy kitchen.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches, uneven grind lines, and visible hammer marks are common. They offer tremendous performance for the price, but they are not museum-quality showpieces.
Care Instructions: Hand-wash and dry thoroughly after use. The core steel is reactive and will develop a patina with use. Do not put in the dishwasher. Avoid cutting frozen foods or hard bones. Maintain the edge with water stones and avoid torquing the blade sideways during use.
Maker: Chopper King Location: Taiwan Construction: Hammer Forged, San Mai Edge Steel: White #2 Carbon Steel from Japan Cladding: Stainless Steel HRC: 60-61 Weight: 10.7 oz (304 g) Blade Length: 205 mm Total Length: 318 mm Blade Height at Base: 85.5 mm Blade Height at Middle: 88.5 mm Spine Thickness at Base: 3 mm Spine Thickness at Middle: 2 mm Handle: Maple, Round||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moribashi||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/moribashi-chop-sticks-60.png||||||Chopsticks||||knife-accessories||Accessories > ||||||||||||||0||1||0||0||||jachsetfl jachstset jawoch bachset pochho jawoch22 jasisach24 pacrchho hatacrjacebe||||Chopsticks are an essential tool in the Japanese kitchen - not just for eating but for plating, handling delicate ingredients, and precision work at the stove. CKTG carries a selection of traditional Japanese chopsticks and moribashi (plating chopsticks) chosen with the same attention to craft and quality that we bring to every knife and accessory on the site.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chosera-stones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-stones-79.png||||||Chosera Pro Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||1||1||0||0||||ch400grstwib ch600grstba ch800grstba nach10grwast nach200grshs ch3grstba nach50grwast nach10supowa nastho anguforshst adwasibr naruer1||||The Naniwa Chosera Pro is widely considered the benchmark for commercial sharpening stones - fast cutting, excellent feedback, and a consistent surface that holds up under heavy use. We carry the baseless version so you can use both sides and mount it in your preferred holder. If you are serious about sharpening Japanese knives, the Chosera belongs in your setup.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|80grdiplfore||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/80-grit-diamond-plate-for-the-edge-pro-124.png||||||CKTG 120 Grit Diamond Plate for the Edge Pro||CKTG120EdgePro||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||9.950 |||| 120 Grit Diamond Plate for the EP: 152.5 micron average 400 Grit Diamond Plate for the EP: 52.5 micron average 1,000 Grit Diamond Plate for the EP 15 micron average||||0.150 ||||1||1||1||0||||||||The CKTG 120 grit diamond plate is a coarse stock-removal option built specifically for use with the Edge Pro sharpening system. At 152.5 micron average particle size, it cuts fast and handles reprofiling work, chipped edges, and heavy metal removal without loading up or dishing over time. The plate ships with the base already attached, so it fits the Edge Pro arm and is ready to use immediately.
At 23mm x 155mm, this plate is sized precisely for the Edge Pro and is not intended for freehand sharpening. It handles virtually every knife steel on the market, making it a practical starting point for any sharpening session that requires significant work before moving to finer grits. One customer confirms it works beautifully as a dedicated coarse plate in an Edge Pro setup.
Care Instructions: Rinse the plate with water before and after use to clear swarf. Avoid letting metal filings dry and accumulate on the surface. Store flat to protect the diamond surface between sessions.
||3.000 ||||1||1||1||0||||||||The CKTG 140 Grit Diamond Stone Flattening Plate is a versatile, fast-cutting tool designed to keep your sharpening stones flat and working at their best. Measuring 8" x 2.75", this plate offers plenty of usable surface area for routine stone maintenance, chamfering stone edges, and quick corrective work. The 140-grit diamond surface strikes an ideal balance — aggressive enough to flatten efficiently, yet refined enough to leave stones cutting cleanly and evenly.
This plate is especially well suited for regular pre-sharpening touch-ups, making it easy to maintain stone flatness with just a quick 10–15 second pass. Users consistently note how effective it is for truing mid- and lower-grit stones without over-smoothing them, and many also use the back of the plate as a reference surface to check edge profiles. It’s a practical, budget-friendly alternative to higher-priced diamond plates and an essential tool for anyone sharpening regularly.
Care Instructions: Splash water onto both the plate and stone before use. Mark the stone with a pencil and rub in circular or cross-hatch motions until the marks are removed. Rinse the plate after use to clear swarf and dry thoroughly before storage. Use light pressure and allow the diamonds to do the work.
Grit: 140 (coarse) Dimensions: 8" x 2.75" Use: Stone flattening, chamfering, quick metal removal Best for: Routine maintenance of low- to mid-grit stones Cutting speed: Fast and efficient Value: Excellent performance for the price||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckcbnsp05mi||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-0-5-micron-290.png||||||CKTG 2oz CBN Spray 0.5 Micron||CKTG-CBN5||specials > linecooks > shac > strops||Resources > For Professionals > Sharpening Accessories > Strops > ||20.000 ||||||||||||1||1||1||0||||||||This 0.50-micron emulsion is 32,000 grit. CBN is the next hardest thing to diamond, but the cutting action is quicker, and it gives me incredibly sharp edges. This spray has 10 Carats of CBN 0.5 micron powder in each bottle and is our go-to strop compound for finishing the edges in our sharpening shop. It works on a wide variety of substrates, our favorite being roo leather. The bottle contains 2 oz.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckcbnsp1mi||item-1||solidtemplate||drmastpr||https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-1-micron-142.png||||||CKTG 2oz CBN Spray 1 Micron||CKTG-CBN1||specials > drmastpr||Resources > Dr Matt's Straight Razor > ||20.000 ||||||||||||1||1||1||0||||||||This 1-micron emulsion is 16,000 grit. CBN is the next hardest thing to diamond, but the cutting action is quicker, and it gives me incredibly sharp edges. This spray has 10 Carats of CBN 1 micron powder in each bottle and is our go-to strop emulsion for finishing the edges in our sharpening shop. It works on a wide variety of substrates, our favorite being roo leather. The bottle contains 2oz.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ck400grdiplf||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/cktg-400-grit-diamond-plate-for-edge-pro-123.png||||||CKTG 400 Grit Diamond Plate for the Edge Pro||CKTG400EdgePro||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||9.950 |||| 400 Grit Diamond Plate for the EP: 52.5 micron average 1,000 Grit Diamond Plate for the EP 15 micron average||||0.140 ||||1||1||1||0||||||||CKTG 400 Grit Diamond Plate for Edge Pro. These diamond plates are glued onto a base Edge Pro plate for easy use on the machine. Diamond plates work great on the Edge Pro because they don't dish and cut just about any steel. This one is 400 grit (52 average micron) and is excellent for refining your edge and removing metal quickly before moving up to higher grit stones. Measures 155mm x 25mm and weighs 1.4oz. The base plate is already attached to these so they're ready to use. The height of the stone is 8.5mm with the base attached.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ri8pltw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/richmond-8-plating-tweezers-115.png||||||CKTG 8" Plating Tweezers||LG-Tweezers||specials > linecooks > peelers||Resources > For Professionals > Peelers & Tweezers > ||25.000 ||||||
After an illustrious 50-year career, Anryu-san has retired, entrusting his legacy to his longtime and trusted apprentice, Ikeda-san. Now 80 years old, Anryu-san continues to forge knives part-time, ensuring his craftsmanship lives on in every blade.
The knife's construction includes a Hitachi Aogami #2 carbon steel core, hardened to 63 HRC, and wrapped in stainless steel for easier maintenance. This combination delivers a blade that sharpens effortlessly, takes a razor-sharp edge, and holds that edge for an extended period.
Anryu-san’s renowned Hammered line has earned a stellar reputation among Japanese knife enthusiasts, known for its high-performance grinds and rustic yet refined aesthetics. Each knife is meticulously crafted by hand, so slight variations in dimensions may occur, adding to its unique character.
Please note: The carbon steel core will develop a beautiful patina over time with normal use, a hallmark of high-quality carbon steel. However, proper care is essential—keep it dry and clean to prevent rust.
Embrace the craftsmanship and legacy of Anryu-san with this exceptional knife, a true testament to Japanese blade-making tradition.
Average rating is 5
By: Cory
NashvilleThis is a first class knife! I spent a long time researching different chef knives and i wanted a good workhorse knife,and I found it. Being stainless clad makes it easy to keep clean without worrying about stains. It gets sharp,stays sharp,and responds well to a steel.
I highly recommend this knife and CKTG!
Happy cooking!
0.3I highly recommend this knife and CKTG!
Happy cooking!
By: sol
Qld,AustraliaExcellent service by cktg,
received fairly quick even via Chicago and dodgy Aus customs.
the knife I got is not as perfectly finished and masakage sharp as the one in Shaun’s video.
it has some choil and spine rough bits I suppose it looks identical to Steve G.s review video knife.
Beautiful knife however - and am very happy with the handle fit and finish and the service.
Cheers
^_^
0.3received fairly quick even via Chicago and dodgy Aus customs.
the knife I got is not as perfectly finished and masakage sharp as the one in Shaun’s video.
it has some choil and spine rough bits I suppose it looks identical to Steve G.s review video knife.
Beautiful knife however - and am very happy with the handle fit and finish and the service.
Cheers
^_^
By: Kyle
Seattle,WAAmazing knife! Very versatile knife; perfect for prep and line work. Easy to use and to keep clean. Its beautiful and sharp and I’m extremely pleased!
0.3This 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.
Average rating is 5
By: Marc
Portland,ORI was looking for a blue #2 steel nakiri clad in stainless steel with a little heft. This is the knife. It wasn’t razor sharp OOTB. I gave it a 320,1200,8000 nagura stoning,polished with strop and the basics. It now pops hair off my arm. Take care of this baby. The edge can be fragile,pending on the angle and bevel you choose. I went to about 10 degrees each side with a nice visible edge. It’s the fine blue steel edge you must care for. The grinds are close to 50/50,just a tad more ground on the left side of the knife,but ground very sweetly. It is an extremely well made knife. Very fine craftsmanship on this puppy. The maker of this knife truly knows what they are doing. A true gem from the orient. An awesome knife and definitely a keeper! Thank You CKTG
0.3By: Jim Smegg
medford NY Great knife goes through food like butter very well made love the hand hammered finish. Very sharp
0.3
The carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The beautiful 120mm petty is a perfect blade for many tasks, including the processing of smaller ingredients, filleting, and making garnishes. It has a lovely slim tip, and a nicely rounded choil and spine. The classic hammered finish is perfectly executed, resulting in a knife that looks as good as it performs. A traditional oval handle made from rosewood and pakka wood completes the package.
Average rating is 4
By: volkan
çanakkaleWonderful bir
0.3The blade is constructed from Hitachi Blue Paper #2 steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion. The stainless cladding is given that famous hammered finish. The core Blue #2 steel will take an extremely keen edge with ease and hold that edge for a long time. Even though it is wrapped in stainless steel, the exposed carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The blade is well finished with a nicely radiused choil and polished corners and spine. It is matched to an oval handle made from rosewood with a pakka wood ferrule.
The carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The charming 75mm petty is a perfect blade for the processing of smaller ingredients and making garnishes. It has a lovely slim tip, and a nicely rounded choil and spine. The classic hammered finish is perfectly executed, resulting in a knife that looks as good as it performs. A traditional oval handle made from rosewood and pakka wood completes the package.
Average rating is 5
By: JB
CanadaThis is an excellent Santoku. The balance is perfect for a pinch grip,the handle is comfortable and the aesthetics are spot on. Blade performance is superb,every bit as sharp as Aogami blue super,but no where near as tedious to sharpen. An excellent knife at an excellent price.
0.3By: Matt L
Brisbane,AustraliaA really nicely finished knife that is a joy to use.
0.3
Aokami 2 with stainless/ No handle||||||||0||1||0||0||||anryuknives anryuasknives anryuhammered ankuda masakagekumo masakagemizu||||Katsushige Anryu started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth-generation knife maker and has been working as a blacksmith for well over 50 years. He's since passed on Anryu Hamono to his long-time apprentice, Ikeda san.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ankudabu16||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-bunka-165mm-242.png||||||Anryu Kurouchi Damascus Bunka 165mm||AnryuShiro-Bunka||shopbysteel > white2steel > ankuda||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||135.000 ||||||||||||1||1||1||0||||||||After half a century, Anryu san has passed the reins of his business to his trusted protege, Ikeda san. The Anryu Kurouchi Damascus Bunka knife, a testament to their craft, is meticulously forged using Shirogami #2 high carbon steel, enhanced by a multilayered iron cladding. The hardened steel, with a Rockwell hardness of 61-62 HRC, is particularly prized for its exceptional edge longevity and straightforward sharpening. Known as White #2, this steel is highly favored among blade aficionados. The exterior layer, referred to as the jigane, boasts a traditional kurouchi coating, imparting a distinctive rustic aesthetic. This coating gradually transitions into a beautifully layered, or suminagashi, blade road. While this knife is undeniably attractive, it is also reactive, necessitating careful cleaning and thorough drying both during and post-use to maintain its quality.
The bunka is a really versatile blade that is growing in popularity in the West with both professional and home chefs. The short length and tall blade combine to create a knife with very broad uses and appeal. They can be used to replace a short gyuto or santoku, especially when you favor push-cutting and chopping techniques. Of course, the great-looking reverse tanto profile also offers a compelling aesthetic, especially coupled to the finely crafted rosewood oval handle with black pakka wood ferrule.
||2.000 ||||1||1||1||0||||||||The Anryu family started making knives in the 1870s and helped establish the famous Takefu Knife Village. Katsushige Anryu is the fourth generation of this esteemed family of blacksmiths. He has just recently turned over the business to his long-time apprentice Ikeda san while still working the hammer daily.
He makes this lovely gyuto from a multi-layer soft iron cladding over an inner core of White #2 high carbon steel. This is a reactive blade and will require care with cleaning and drying between uses. It is a great-looking item featuring a well-done kurouchi finish, which transforms beautifully into the suminagashi multi-layer part of the blade road.
The blade is quite thick out of the handle but it then thins out nicely to the extremely fine tip. The choil area has the characteristic Anryu curve, which makes for a very comfortable pinch grip. This is enhanced by the perfect balance point just forward of the heel. They are ground quite thin at the edge, which adds to the outstanding cutting abilities of this well-made knife. The cutting edge profile is quite curved but will still appeal to most users, whether employing rocking or push cutting styles.
We are really pleased to be able to offer these lovely knives to our customers. They are well made, handsome to behold, and an overall great value.Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 (White Paper #2) Cladding: Iron / Damascus Edge Grind: Even Handle: Rosewood Oval Ferrule: Black Pakka Wood Steel: White #2 Weight: 6.2 oz (178 g) Blade Length: 217 mm Total Length: 360 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaankusuna||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/katsushige-anryu-kurouchi-suminagashi-nakiri-96.png||||||Anryu Kurouchi Damascus Nakiri 165mm||AnryuShiro-Nakiri||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||135.000 ||||||||2.000 ||||1||1||1||0||||||||The nakiri is becoming a very popular blade design in both professional and home kitchens. It has a very unique shape designed primarily as a vegetable cutter. Nakiri is Japanese for “cutting greens” and this blade does so with consummate ease. As it is a vegetable cutter, it is made thin to avoid wedging on harder ingredients.
There are two main styles of nakiri. The most popular is the Kakugata, which is featured here. It has a very square-looking blade with a flat profile. The Higashgata, or Kantogata, is less common and it features a rounded heel and curved cutting edge.
After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 HRC: 61 Cladding: Damascus Finish: Kurouchi Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.2 oz (147 g) Blade Length: 165 mm Total Length: 307 mm Spine Thickness at Base: 4 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ankudape12||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-petty-120mm-59.png||||||Anryu Kurouchi Damascus Petty 120mm||AnryuShiroPetty120||shopbysteel > white2steel > ankuda||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||110.000 ||||||||||||1||1||1||0||||||||Established in the 1870s, the Anryu family, led by fourth-generation blacksmith Katsushige Anryu, are renowned for their finely crafted knives. Katsushige, while passing the business onto his apprentice Ikeda san, continues to create exceptional gyuto knives featuring multi-layer soft iron cladding over a White #2 high carbon steel core. These reactive blades require hand drying after washing the blades. With an appeal for various cutting styles, we're proud to offer these expertly made, aesthetically pleasing knives that deliver great value. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Takefu Village, Echizen Japan Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 (White Paper #2) Cladding: Iron / Damascus Edge Grind: Even Handle: Rosewood Oval Ferrule: Black Pakka Wood Steel: White #2 Weight: 2.2 oz (62 g) Blade Length: 120 mm Total Length: 246 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ankudape15||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-petty-150mm-124.png||||||Anryu Kurouchi Damascus Petty 150mm||AnryuShiroPetty150||shopbysteel > white2steel > ankuda||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||120.000 ||||||||||||1||1||1||0||||||||Founded in the 1870s, the Anryu family has a rich history in crafting exceptional knives, passing the legacy onto Katsushige Anryu, a fourth-generation blacksmith. Recently, Anryu handed over the reins to his long-time apprentice, Ikeda san, yet continues to remain actively involved in daily blacksmithing.
Their exceptional pettyknife is crafted from multi-layer soft iron cladding, encasing a White #2 high carbon steel core. This reactive blade necessitates diligent maintenance, requiring prompt cleaning and drying after use. The aesthetic kurouchi finish seamlessly transitions into the suminagashi multi-layer on the blade road, lending the knife a distinguished appearance. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Takefu Village, Echizen Japan Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 (White Paper #2) Cladding: Iron / Damascus Edge Grind: Even Handle: Rosewood Oval Ferrule: Black Pakka Wood Steel: White #2 Weight: 2.6 oz (74 g) Blade Length: 150 mm Total Length: 276 mm Spine Thickness at Base: 3 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ankudasa16||item-1||solidtemplate||ankuda||https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damscus-santoku-165mm-111.png||||||Anryu Kurouchi Damascus Santoku 165mm||AnryuShiro-Santoku||shopbysteel > white2steel > ankuda||Shop by Steel > White #2 Steel > Anryu White #2 Kurouchi Damascus > ||135.000 ||||||||||||1||1||1||0||||||||After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.
The Anryu Kurouchi Damascus Santoku is constructed from Shirogami #2 high carbon steel with a multilayer soft iron cladding. The steel is hardened to 61-62 HRC. Shirogami #2 or White #2 is a high carbon steel that is liked for its high level of edge retention and relative ease of sharpening. The outer layer, or jigane, is finished with a rustic kurouchi coating. The kurouchi finish fades into a nice layered or suminagashi blade road. This is a good-looking knife, but it is reactive and will require care with cleaning and drying during and after use.
This hand-hammered santoku is thin at the edge and comes out of the box fairly sharp. A few strokes on a fine stone will reveal a razor-like edge. The choil and neck area are nicely finished, as is the basic but well-made oval rosewood handle.
There is a lot of knife here for the money. Lovely looks, a light, well-balanced feel, and excellent fit and finish sum up this high-value santoku. Check out this great performer. You'll be glad you did. Workshop: Anryu Hamono Lead Blacksmith: Ikeda san Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 Cladding: Iron Damascus Finish: Kurouchi HRC: 61 Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.0 oz (142 g) Blade Length: 172 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ankuda||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damscus-69.png||||||Anryu White #2 Kurouchi Damascus||||shopbysteel > white2steel||Shop by Steel > White #2 Steel > ||||||||||||||0||1||0||0||||ankudape12 ankudape15 ankudabu16 kaankusuna ankudasa16 kaankusugy21||||The Kurouchi Suminagashi (Damascus) by Anryu Hamono has a beautiful dark finish with a Damascus touch along the edge. The knives you see here are made with Hitachi White #2 core steel, and they are heat-treated to HRC 61+.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|aosust||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/aogami-super-steel-78.png||||||Aogami Super Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||anryuasknives habl2kn kaaosukn karakuknives kohetsuknives musakagekoishi moritaka-knives takeda-knives tsunehisa9 yoshimitsu||||Aogami Super - also called AS steel - is the highest-performance member of the Hitachi blue paper family. Added tungsten, vanadium, molybdenum, and chromium push its hardness and edge retention beyond standard Blue 1 and Blue 2. When heat-treated properly it holds an exceptionally keen edge and rewards good sharpening technique. Browse every Aogami Super knife we carry in one place.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|aprema||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/apex-retractable-magnet-79.png||||||Apex Retractable Magnet||EPRetractable||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||24.000 ||||||||||||1||1||1||0||||||||New for 2019! This Retractable Magnet for the Edge Pro Apex helps you keep your blade stuck to the table of the machine and it works really well!
You may find the occasional knife where the magnetism will hinder your ability to sharpen. So instead of permanently attaching the magnet under the table, we found a way that allows the user to quickly and easily activate and deactivate the magnet by raising and lowering it, no tools required. Use the magnetic knife sharpener when it's helpful, lower the magnet when it's not. Quick and simple. Just the way we like it.
Installing the Edge Pro Apex table magnet accessory on new machines is VERY simple. The housing press fits (tightly) under the table. For older models, you may have to replace the leg screws (which will be provided) to make room for the magnet.
***ONLY FITS THE APEX MODEL****||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ar1kshst||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-1k-sharpening-stone-104.png||||||Arashiyama 1K Sharpening Stone||Arashiyama1K||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||47.000 ||||||||3.000 ||||1||1||1||0||||||||The Arashiyama 1000 Grit Water Stone is one of our favorite mid grit stones for its ease of use, affordability, and versatility across a wide range of knife steels. It is a fast cutting stone with excellent tactile feedback, making it easy to control pressure and angle while sharpening. This stone works equally well for routine edge maintenance or for refining an edge after coarse stone work.
The finish left by the Arashiyama 1000 is crisp and toothy, making it a great choice as a final stone for many kitchen knives. It bites well into food and provides excellent performance for daily cooking tasks. This balance of speed, feedback, and edge quality makes it a dependable and forgiving stone for both beginners and experienced sharpeners.
Care Instructions: Soak briefly before use. Keep the surface wet during sharpening. Do not permasoak. Allow the stone to dry fully between sessions.
Brand: Arashiyama Grit: 1000 Stone Type: Water Stone Size: 210 x 72 x 25 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takenoko8000||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-6000-grit-water-stone-73.png||||||Arashiyama 6K (Takenoko)||Arashiyama6000x||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||63.000 ||||||||3.000 ||||1||1||1||0||||||||The Arashiyama 6000 Grit Water Stone, also sometimes referred to as the Takenoko 8000, is a fast cutting finishing stone that offers excellent feedback and a refined edge suitable for everyday kitchen knives. It works well as a final stone in a sharpening progression and leaves a clean, crisp edge that performs well in real world cooking. This stone is splash and go but will absorb some water, making it easy to use and forgiving in a wide range of sharpening styles.
This stone sits in a very desirable balance point between hardness and feel. It is relatively hard without feeling glassy, providing a smooth and enjoyable sharpening experience. A light slurry can be raised easily if desired to further refine the edge. Durable, versatile, and easy to maintain, this stone represents outstanding value in the 6000 grit and above finishing stone category and remains a proven choice that continues to perform despite newer options entering the market.
Care Instructions: Splash with water before use or soak briefly if desired. Keep the surface wet during sharpening. Allow the stone to dry fully between sessions. Do not permasoak.
Brand: Arashiyama Also Known As: Takenoko Stone Type: Finishing Water Stone Grit: 6000 Soak Type: Splash and Go Dimensions: 210 x 72 x 25 mm Use: Final Edge Refinement and Polishing||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|arst||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-stones-64.png||||||Arashiyama Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||ar1kshst takenoko8000 yasttr adwasibr||||Arashiyama is a mountain outside Kyoto long associated with the finest Japanese natural sharpening stones - and this synthetic line borrows both the name and the reputation. These stones are well regarded among serious sharpeners for their consistent cutting action and reliable feedback across the grit range. A dependable choice for anyone building a quality progression.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|archive||item-1||solidtemplate||||||||||Archive||||||||||||||||||||1||1||0||0||||test-product||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|riar||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/richmond-artifex-62.png||||||Artifex||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||arbdpakn80 riariigy21||||Artifex is CKTGs own line of professional kitchen knives, built around BD1N stainless steel — a high-performance American-made alloy hardened to HRC 61 that delivers exceptional edge retention and easy maintenance at a price that makes sense for working cooks. Handles are G10 fiberglass composite, nearly indestructible and impervious to moisture. Serious steel, serious construction, serious value.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|arbdpakn80||item-1||solidtemplate||75pekn||https://s.turbifycdn.com/aah/chefknivestogo/artifex-bd1n-paring-knife-80mm-84.png||||||Artifex BD1N Paring Knife 80mm||Artifex-Paring||resources > petty-knives > 75pekn||Knife Types > Petty Knives > 75mm-115mm Petty Knives > ||39.950 ||||||||||||1||1||1||0||||||||BD1N is a high-chromium, high-carbon stainless steel produced by Carpenter Technology in the United States, and it sits at the foundation of everything in the Artifex line. Hardened to HRC 61 on this paring knife, it delivers edge retention and sharpness well beyond what most knives at this price point are capable of — which is exactly the point. CKTGs Artifex line exists to give professional cooks and serious home cooks access to genuinely capable steel without the cost or anxiety that comes with carrying expensive knives into demanding environments.
At 80mm the blade length hits the most useful range for in-hand paring work — compact enough for precise control through peeling, trimming, and detail cuts, long enough to handle fruit, small vegetables, and the kind of repetitive hand tasks where the size and feel of the knife in the grip matters more than reach. The blade runs 1.8mm at the heel with a 20mm height and a 50/50 bevel at 15 degrees per side, producing a fine, precise edge that stays sharp through sustained daily use on a wide range of tasks. At 2.2 oz the knife barely registers in hand, which is the right feel for extended paring sessions. The full-tang G-10 handle provides a secure, moisture-resistant grip and includes a relieved spine and slight heel bevel — small details that reflect the attention to fit and finish that distinguishes this line. It pairs naturally with the Artifex II gyuto for cooks building a two-knife kit that can handle anything a professional kitchen delivers.
What Customers Are Saying: Reviewers who own both the Artifex II gyuto and this paring knife consistently describe the two as a natural pair — the same steel, the same construction philosophy, and the same strong value at different sizes. Edge retention is the most frequently praised attribute, with multiple owners noting the knife holds its factory edge through weeks of daily home use without needing attention. A bartender who bought several as gifts for colleagues describes every recipient loving them — including one who nicked herself borrowing it, unaware of how sharp it actually was. One detailed reviewer specifically calls out 80mm as the ideal paring length for in-hand dexterity and praises the BD1N steel for being both easy to sharpen and hard enough to hold an edge — a combination that is harder to find than it sounds at this price.
Care Instructions: BD1N stainless steel is low maintenance and highly corrosion resistant. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones when needed and maintain with a ceramic rod or strop between sessions. Avoid hard bones and frozen foods.
The blade is laser cut from BD1N mono steel with a thin grind — 2.2mm at the heel tapering toward a fine edge at 16 degrees per side — that gives the knife a fast, precise feel well beyond what the price would suggest. At 210mm blade length and 44.6mm height the profile is versatile and well proportioned, with enough belly for comfortable rocking cuts and a flat section near the heel that handles push cutting efficiently. At 6.2 oz the knife is light enough to use for extended periods without fatigue. The G-10 fiberglass handle scales are attached with two rivets, essentially impervious to moisture, and built to absorb the kind of daily punishment that a professional kitchen delivers. One note worth passing on from multiple reviewers: the choil has sharp edges out of the box that benefit from a few minutes with sandpaper — a quick fix that several owners mention as the only thing standing between this knife and perfection.
What Customers Are Saying: The reviews on this knife span culinary school instructors, sushi chefs, home cooks making their first Japanese knife purchase, and line cooks who have been using it daily for years. A culinary instructor in Boston has purchased close to 30 of these for students and gives them to graduates as a gift — a more meaningful endorsement than any individual review. Professional cooks describe it as the knife that holds its edge better than anything else in their kit, with one owner comparing it favorably to a knife at four times the price. First-time Japanese knife buyers consistently describe the out-of-the-box sharpness as a genuine revelation. Edge retention is the most frequently cited strength, with multiple owners noting they used it for weeks or months before the first sharpening was needed. It has been purchased as a gift repeatedly, given away to friends and family, and repurchased — sometimes multiple times by the same buyer.
Care Instructions: BD1N stainless steel is low maintenance and highly corrosion resistant. Hand wash and dry after each use — avoid the dishwasher. The steel responds well to water stones and strops readily between sessions. Avoid hard bones and frozen foods. A quick pass on a honing rod during service will extend edge life considerably.
||3.000 ||||1||1||1||0||||||||The Atoma 140 Diamond Plate is one of the most versatile and practical tools you can add to a sharpening setup. Whether you are building your first kit or refining a professional bench, this plate solves multiple problems with one durable solution. The diamond abrasive is embedded in a dot matrix pattern on a stainless steel sheet and mounted to a rigid aluminum base, creating a flat, stable surface that stays true over time.
At 140 grit, this plate is aggressive and fast cutting. It is ideal for chip repair, bevel setting, and heavy stock removal on hard steels. Many sharpeners use it primarily as a flattening plate to restore dished water stones. The open dot pattern allows swarf and slurry to clear efficiently, reducing suction and keeping the plate cutting freely. It will abrade virtually any water stone on the market and do so quickly. The 140-grit diamond sheet can also be replaced when worn, extending the life of the base and increasing long-term value.
Care Instructions: Rinse clean after use and allow to dry thoroughly. Use light pressure and let the diamonds do the work. Avoid dropping the plate or striking hard surfaces to maintain flatness. Brand: Atoma Grit: 140 Type: Diamond Sharpening Plate Construction: Diamond abrasive on stainless sheet with aluminum base Use: Heavy stock removal and water stone flattening Length: 210 mm Width: 75 mm Thickness: 10 mm Weight: 1 lb, 3.2 oz (544 g)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|atoma325400pad||item-1||solidtemplate||dmt1||https://s.turbifycdn.com/aah/chefknivestogo/atoma-400x-69.png||||||Atoma 3" x 8" Plate 400 Grit||AtomaBIG-400||equipment > dmt1||Suppliers > Diamond Sharpening Tools > ||85.000 ||||||
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||3.000 ||||1||1||1||0||||||||If the KF1303 is the knife that converts people to Chinese cleavers, the Large Slicer is what they reach for once they are fully converted. Chan Chi Kee has been producing Chinese kitchen knives in Hong Kong for generations, and the KF1103 follows the same fundamental philosophy as the rest of the lineup - thin carbon steel, honest construction, performance that routinely surprises cooks who expect a knife this size to feel unwieldy. In China and across much of Asia the cleaver is the default all-purpose kitchen knife, and at this scale it is easy to see why: more blade height means more knuckle clearance, more surface for bench scraping, and a presence on the board that makes high-volume prep feel genuinely efficient.He makes this lovely gyuto from a multi-layer soft iron cladding over an inner core of White #2 high carbon steel. This is a reactive blade and will require care with cleaning and drying between uses. It is a great-looking item featuring a well-done kurouchi finish, which transforms beautifully into the suminagashi multi-layer part of the blade road.
The blade is quite thick out of the handle but it then thins out nicely to the extremely fine tip. The choil area has the characteristic Anryu curve, which makes for a very comfortable pinch grip. This is enhanced by the perfect balance point just forward of the heel. They are ground quite thin at the edge, which adds to the outstanding cutting abilities of this well-made knife. The cutting edge profile is quite curved but will still appeal to most users, whether employing rocking or push cutting styles.
We are really pleased to be able to offer these lovely knives to our customers. They are well made, handsome to behold, and an overall great value.
Average rating is 5
By: Brad
San Marcos,TxI had a cheap Nakiri before I got this one. I loved it’s shape so much I just had to improve it. This is the upgrade I purchased and I couldn’t be happier. It’s razor sharp,and holds it’s edge. Holds up to the demands of a commercial kitchen.
0.3By: Christian Nygaard
Lino Lakes,MNExcellent knife,I mostly use it for chopping onions and other vegetables. Maintains a great edge. Definitely recommend.
0.3There 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.
Their exceptional pettyknife is crafted from multi-layer soft iron cladding, encasing a White #2 high carbon steel core. This reactive blade necessitates diligent maintenance, requiring prompt cleaning and drying after use. The aesthetic kurouchi finish seamlessly transitions into the suminagashi multi-layer on the blade road, lending the knife a distinguished appearance.
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****||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ar1kshst||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-1k-sharpening-stone-104.png||||||Arashiyama 1K Sharpening Stone||Arashiyama1K||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||47.000 ||||||||3.000 ||||1||1||1||0||||||||The Arashiyama 1000 Grit Water Stone is one of our favorite mid grit stones for its ease of use, affordability, and versatility across a wide range of knife steels. It is a fast cutting stone with excellent tactile feedback, making it easy to control pressure and angle while sharpening. This stone works equally well for routine edge maintenance or for refining an edge after coarse stone work.
The finish left by the Arashiyama 1000 is crisp and toothy, making it a great choice as a final stone for many kitchen knives. It bites well into food and provides excellent performance for daily cooking tasks. This balance of speed, feedback, and edge quality makes it a dependable and forgiving stone for both beginners and experienced sharpeners.
Care Instructions: Soak briefly before use. Keep the surface wet during sharpening. Do not permasoak. Allow the stone to dry fully between sessions.
Average rating is 4.9
By: jeff c.
los angeles,caThis has quickly become my favorite knife. It cuts extremely fast,leaves a reasonable polish and feels great when cutting. I highly recommend it!
0.3By: Erik
NicevilleGreat stone.
This was the third installment in the set with the bester 500 an 2k.
The stone feels soo smooth and leaves a nice shiny polish.
I would have to agree that this stone puts on a 8k like finish.
No soaking either,just wet it and get to work. great stone to finish on.
0.3This was the third installment in the set with the bester 500 an 2k.
The stone feels soo smooth and leaves a nice shiny polish.
I would have to agree that this stone puts on a 8k like finish.
No soaking either,just wet it and get to work. great stone to finish on.
By: nico
Like this one a lot,it’s smooth and hard.
0.3By: Nicholas
Springfield,MOThe Arashiyama takes a moderate amount of time to soak. It cuts very quickly for how high the polish is that it leaves. It tends to stick to the DMT XXC pretty badly when flattening. Great stone overall.
0.3By: Sherwin,Restaurant Amuse
Perth,WAThis is a quality stone. Hard and durable,the best feature about the Arayashima is the fact that it’s splash and go,and cuts fast and clean for a 6000grit.
Brought a fantastic finish and edge to my Moritaka kurouchi 270mm gyuto,Hattori HD and Konouke white #2 sujihiki with consistent and precise results.
No need to use force with this stone,it does all the work for you in a flash (provided you have decent sharpening skills).
It does exactly what its supposed to do,and brings the characteristics of an 8000grit stone to your knives too.
Thank you Arayashima,and thank you Mark for bringing this great product to the site.
0.3Brought a fantastic finish and edge to my Moritaka kurouchi 270mm gyuto,Hattori HD and Konouke white #2 sujihiki with consistent and precise results.
No need to use force with this stone,it does all the work for you in a flash (provided you have decent sharpening skills).
It does exactly what its supposed to do,and brings the characteristics of an 8000grit stone to your knives too.
Thank you Arayashima,and thank you Mark for bringing this great product to the site.
By: Jeff
Louisville,KYFeels smooth,hard,gives good feedback and is splash-n-go. Love it!
0.3By: Aidan K
MelbourneAgree that soaking gets a better result then splash and go.
polish and cut with soaking is much faster with minimal effort.
splash and go you see how hard the stone actually is,not as great a polish without soaking though.
Overall a great 6k stone,more reaching into the 8k stone area,compared to king stones
0.3polish and cut with soaking is much faster with minimal effort.
splash and go you see how hard the stone actually is,not as great a polish without soaking though.
Overall a great 6k stone,more reaching into the 8k stone area,compared to king stones
By: Vic Cardenas
Salt Lake City,UtahGreat stone! Great feedback. Great feel. Great polish. Slow wearing. Nice for splash-and-go. No complaints with this stone at all.
0.3By: Federico
Hoboken,NJThis stone is fantastic. The feel and hardness are Awesome. It works up a nice mud and the finish can go from 6000 to 8000 depending on pressure and how much you work the mud. This and my Kitayama are,by far,my favorite stones.
0.3By: Matthew Masail
IsraelGreat stone for woodworking too.
I like it much better than other finishing stones I have tried.
it gives a smooth,sharp and durable edge,the feel is "organic" compared to most ceramic stones and it cuts fast but cleanly. works great for splash and go.
only "issue" so far is that it will stick a little if using a wide are on the back of a blade,but that’s normal for most fine stones that aren’t very soft.
someone said that is sticks to the DMT plate,I find it sticks to a Iwood plate also,but doesn’t stick at all to the Atoma plates.
I’ve sold off all my other fine stones,don’t need more than this one.
0.3I like it much better than other finishing stones I have tried.
it gives a smooth,sharp and durable edge,the feel is "organic" compared to most ceramic stones and it cuts fast but cleanly. works great for splash and go.
only "issue" so far is that it will stick a little if using a wide are on the back of a blade,but that’s normal for most fine stones that aren’t very soft.
someone said that is sticks to the DMT plate,I find it sticks to a Iwood plate also,but doesn’t stick at all to the Atoma plates.
I’ve sold off all my other fine stones,don’t need more than this one.
This stone sits in a very desirable balance point between hardness and feel. It is relatively hard without feeling glassy, providing a smooth and enjoyable sharpening experience. A light slurry can be raised easily if desired to further refine the edge. Durable, versatile, and easy to maintain, this stone represents outstanding value in the 6000 grit and above finishing stone category and remains a proven choice that continues to perform despite newer options entering the market.
Care Instructions: Splash with water before use or soak briefly if desired. Keep the surface wet during sharpening. Allow the stone to dry fully between sessions. Do not permasoak.
At 80mm the blade length hits the most useful range for in-hand paring work — compact enough for precise control through peeling, trimming, and detail cuts, long enough to handle fruit, small vegetables, and the kind of repetitive hand tasks where the size and feel of the knife in the grip matters more than reach. The blade runs 1.8mm at the heel with a 20mm height and a 50/50 bevel at 15 degrees per side, producing a fine, precise edge that stays sharp through sustained daily use on a wide range of tasks. At 2.2 oz the knife barely registers in hand, which is the right feel for extended paring sessions. The full-tang G-10 handle provides a secure, moisture-resistant grip and includes a relieved spine and slight heel bevel — small details that reflect the attention to fit and finish that distinguishes this line. It pairs naturally with the Artifex II gyuto for cooks building a two-knife kit that can handle anything a professional kitchen delivers.
What Customers Are Saying: Reviewers who own both the Artifex II gyuto and this paring knife consistently describe the two as a natural pair — the same steel, the same construction philosophy, and the same strong value at different sizes. Edge retention is the most frequently praised attribute, with multiple owners noting the knife holds its factory edge through weeks of daily home use without needing attention. A bartender who bought several as gifts for colleagues describes every recipient loving them — including one who nicked herself borrowing it, unaware of how sharp it actually was. One detailed reviewer specifically calls out 80mm as the ideal paring length for in-hand dexterity and praises the BD1N steel for being both easy to sharpen and hard enough to hold an edge — a combination that is harder to find than it sounds at this price.
Care Instructions: BD1N stainless steel is low maintenance and highly corrosion resistant. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones when needed and maintain with a ceramic rod or strop between sessions. Avoid hard bones and frozen foods.
- Brand: Richmond
- Line: Artifex
- Construction: Laser Cut, Mono Steel
- Steel: Carpenter BD1N Stainless
- HRC: 61
- Edge Grind: Even, Double Bevel
- Bevel: 50/50, 15 degrees per side
- Handle: Western (Yo)
- Scales: G-10
- Blade Length: 80mm
- Total Length: 180mm
- Spine Thickness at Heel: 1.8mm
- Blade Height: 20mm
- Weight: 2.2 oz (64g)
The blade is laser cut from BD1N mono steel with a thin grind — 2.2mm at the heel tapering toward a fine edge at 16 degrees per side — that gives the knife a fast, precise feel well beyond what the price would suggest. At 210mm blade length and 44.6mm height the profile is versatile and well proportioned, with enough belly for comfortable rocking cuts and a flat section near the heel that handles push cutting efficiently. At 6.2 oz the knife is light enough to use for extended periods without fatigue. The G-10 fiberglass handle scales are attached with two rivets, essentially impervious to moisture, and built to absorb the kind of daily punishment that a professional kitchen delivers. One note worth passing on from multiple reviewers: the choil has sharp edges out of the box that benefit from a few minutes with sandpaper — a quick fix that several owners mention as the only thing standing between this knife and perfection.
What Customers Are Saying: The reviews on this knife span culinary school instructors, sushi chefs, home cooks making their first Japanese knife purchase, and line cooks who have been using it daily for years. A culinary instructor in Boston has purchased close to 30 of these for students and gives them to graduates as a gift — a more meaningful endorsement than any individual review. Professional cooks describe it as the knife that holds its edge better than anything else in their kit, with one owner comparing it favorably to a knife at four times the price. First-time Japanese knife buyers consistently describe the out-of-the-box sharpness as a genuine revelation. Edge retention is the most frequently cited strength, with multiple owners noting they used it for weeks or months before the first sharpening was needed. It has been purchased as a gift repeatedly, given away to friends and family, and repurchased — sometimes multiple times by the same buyer.
Care Instructions: BD1N stainless steel is low maintenance and highly corrosion resistant. Hand wash and dry after each use — avoid the dishwasher. The steel responds well to water stones and strops readily between sessions. Avoid hard bones and frozen foods. A quick pass on a honing rod during service will extend edge life considerably.
- Brand: Richmond
- Line: Artifex II
- Construction: Laser Cut, Mono Steel
- Steel: Carpenter BD1N Stainless
- HRC: 63
- Edge Grind: Even, Double Bevel
- Bevel: 50/50, 16 degrees per side
- Handle: Western (Yo)
- Scales: G-10
- Blade Length: 210mm
- Total Length: 335mm
- Spine Thickness at Heel: 2.2mm
- Blade Height: 44.6mm
- Weight: 6.2 oz (176g)
Average rating is 4.7
By: Stephen
Toronto CanadaI was fortunate enough to pick up thirteen new natural stones. Naturals never come flat. I had a lot of work ahead of me to flatten the stones to usable condition. This plate is coarse,flat and made quick (relatively speaking) work of flatening my naturals. I ended up getting a DMT 220 use after the 140 to get a finer finish but it was putting a very slight groove along the face of the stone so I don’t even bother now. After the Atoma 140,I use a nagura to condition the surface and go straight to sharpening. Highly recommended for natural stones or badly dished artificials.
0.3By: Umberto
CACan repair broken tips with good speed. A great tool...kind of coarse for lapping stones but works well.
0.3By: Judd
FloridaThis stone is awesome. I use it to flatten all my water stones quickly and easily. It dose not stick to the stone at all very easy to use.
0.3At 140 grit, this plate is aggressive and fast cutting. It is ideal for chip repair, bevel setting, and heavy stock removal on hard steels. Many sharpeners use it primarily as a flattening plate to restore dished water stones. The open dot pattern allows swarf and slurry to clear efficiently, reducing suction and keeping the plate cutting freely. It will abrade virtually any water stone on the market and do so quickly. The 140-grit diamond sheet can also be replaced when worn, extending the life of the base and increasing long-term value.
Care Instructions: Rinse clean after use and allow to dry thoroughly. Use light pressure and let the diamonds do the work. Avoid dropping the plate or striking hard surfaces to maintain flatness.
||3.000 ||||1||1||1||0||||||||The Atoma 400 Diamond Plate fills the gap between heavy repair work and true edge refinement. If the 140 grit is your bulldozer, the 400 is your precision grading tool. It offers controlled stock removal while still cutting quickly, making it an excellent choice for bevel setting, light chip repair, and transitioning into mid-grit stone work. The diamond abrasive is arranged in a dot matrix pattern on a stainless steel sheet and mounted to a rigid aluminum base, ensuring long-term flatness and consistent performance.
The 400-grit plate is aggressive enough to shape edges efficiently, yet refined enough to leave a clean scratch pattern that makes progression to 800 or 1000 grit stones seamless. Many sharpeners also use the 400 as a maintenance flattening plate for water stones when less material removal is required than with a 140. The spaced dot design helps clear swarf and reduces suction, allowing the plate to glide smoothly across stones. Like other plates in the series, the diamond sheet can be replaced when worn, extending the useful life of the tool and protecting your investment.
Care Instructions: Rinse thoroughly after use and allow to dry completely. Use moderate pressure and let the diamonds cut efficiently. Avoid dropping or striking the plate to preserve flatness.Brand: Atoma Grit: 400 Type: Diamond Sharpening Plate Construction: Diamond abrasive on stainless sheet with aluminum base Use: Bevel setting, light repair, stone flattening Length: 210 mm Width: 75 mm Thickness: 10 mm Weight: 1 lb, 3.1 oz (542 g)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|atomaplates||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/atoma-plates-68.png||||||Atoma Plates||||equipment||Suppliers > ||||||||||||||0||1||0||0||||at14dipl atoma325400pad atrepa140gr atrepa400gr||||The Atoma plates work well for lapping stones and doing initial bevel setting and repair work on your knives. Because the diamonds are arranged in a dot pattern rather than a continuous surface, there is less tendency for them to 'stick' to the stones when lapping. Also useful for lapping abrasion-resistant steels and doing initial bevel setting and changing bevel angles.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|atrepa140gr||item-1||solidtemplate||atomaplates||https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-140-grit-102.png||||||Atoma Replacement Pads 140 Grit||Thin140Grit||equipment > atomaplates||Suppliers > Atoma Plates > ||65.000 ||||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.
Size - 210mm x 75mm x 1mm||||||||1||1||1||0||||||||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||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|atrepa400gr||item-1||solidtemplate||atomaplates||https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-400-grit-101.png||||||Atoma Replacement Pads 400 Grit||Thin400Grit||equipment > atomaplates||Suppliers > Atoma Plates > ||70.000 ||||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.
Size - 210mm x 75mm x 1mm||||||||1||1||1||0||||||||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||0.350 ||||1||1||1||0||||||||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. ||0.200 ||||1||1||1||0||||||||8" Balsa Strop. This strop has a magnetic backing and fits on our Richmond 8" strop base.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bachset||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/bamboo-chopstick-set-100.png||||||Bamboo Chopstick Set||Bamboo-Black-Box||knife-accessories > giftideas||Accessories > Gift Ideas > ||12.000 ||||||||||||1||1||1||0||||||||Bamboo chopsticks have a lighter, more flexible feel in the hand than wood, and a natural texture that many people prefer for everyday use. This set includes five pairs with a classic Japanese minimalist print at the handle end - clean, understated designs in a range of colors that give the set visual variety without being busy. The gift box packaging makes this the most presentation-ready option in the CKTG chopstick lineup, which makes it a natural choice when you want something that looks considered straight off the shelf.
The non-slip design runs along the lower portion of each chopstick and gives you reliable grip on food without requiring the extra finesse that fully smooth chopsticks demand. At 22.5cm these are a standard adult length that works comfortably for most hand sizes. The bamboo construction keeps each pair light and natural-feeling in the hand. These are made in China with Japanese design elements - worth knowing if origin matters for your purchase.
Care Instructions: Hand wash only with mild soap and warm water. Do not microwave or put in the dishwasher. Dry thoroughly after washing - bamboo can crack if left wet or subjected to prolonged heat exposure.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|knbugu||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/best-sellers-105.png||https://s.turbifycdn.com/aah/chefknivestogo/best-sellers-106.png||||Best Sellers||||specials||Resources > ||||||naao2kgrbr||||||||0||1||0||0||||raforfeam cckcleaver2 ckblceshrod tojiro3pcset harohadefebl imtwosi1kst ch8pcknro suri50grst at14dipl chblgu toitkbrkn tojiro-dp-f-8081||||Welcome to the CKTG best selling items page. Our customers are some of the biggest knife nuts on the planet and they know good products when they find them. Check out these best selling items. The majority of them are excellent values.||||CKTG, Cutlery Store, Chef Knives, Kitchen Knives, Ming Tsai Knives, Offset Bread Knife, steak knives||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bester1200||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/bester-1200x-water-stone-52.png||||||Bester 1200 Grit Stone||Bester1200WaterStone||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||55.000 ||||||||3.000 ||||1||1||1||0||||||||The Bester 1200 Grit Water Stone is a strong performing medium grit stone that combines fast cutting speed with a refined finish that is slightly finer than a typical 1000 grit. It requires a thorough soak before use, after which it cuts quickly and develops a smooth, even slurry that helps refine edges efficiently. This stone offers excellent tactile feedback with a distinctive feel that many sharpeners appreciate.
During use, the Bester 1200 forms a wide grey slurry within a few minutes and benefits from adding small amounts of water to keep the surface active. It excels at removing heavy scratches left by coarser stones and evens out rough bevels all the way to the tip of the edge. Durable and slow wearing, it delivers consistent results across a wide range of steels and represents excellent value for a mid grit stone.
Care Instructions: Soak thoroughly before use. Keep the surface wet during sharpening and add water as needed to maintain slurry. Do not permasoak. Allow the stone to dry fully between sessions.
Brand: Bester Stone Type: Water Stone Grit: 1200 Dimensions: 212 x 75 x 25 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|besterstones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/bester-stones-71.png||||||Bester Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||imtwosi1kst bester1200 suri50grst takenoko8000 kitayama8000 harohadefebl sustho anguforshst yasttr adwasibr||||Bester is a line of stones from a small supplier in Kyoto Japan that makes a variety of different stones under different brand names. The bester line requires a short soak and they're well liked by sharpeners both in Japan and around the world.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bifishst6||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/bitey-finisher-sharpening-stone-600-1200-37.png||||||Bitey Finisher Sharpening Stone #600/#1200||Bitey-Combo||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||85.000 ||||||||||||1||1||1||0||||||||The Shibata Bitey Finisher is a practical combination waterstone designed by master sharpener Takayuki Shibata for cooks who want an edge with bite, not just polish. Instead of chasing an ultra-fine mirror finish, this stone creates a refined, micro-textured edge that grips tomato skins, peppers, onions, proteins, and everyday prep ingredients with confidence.
The dual-grit layout gives you two useful finishing stages in one compact stone. Use the 600-grit side to establish a clean, toothy microbevel, then move to the 1200-grit side to refine the edge while preserving the grab and feedback that make a kitchen knife feel lively on the board. The firm abrasive body helps maintain a consistent bevel and resists wearing too quickly, making this a smart finisher for working cooks and home sharpeners who value real cutting performance over showy polish.
Care Instructions: Soak briefly before use, keep the surface wet while sharpening, and flatten as needed to maintain an even working surface. After sharpening, strop lightly on leather, denim, or newspaper to clean up the edge without removing too much bite. Designer: Takayuki Shibata Stone Type: Combination Waterstone Grits: 600 / 1200 Purpose: Sharpening with refined bite Use: Brief soak or splash-and-go style use Finish: Toothy, practical edge for everyday prep Origin: Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bladeguards||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/blade-guards-83.png||||||Blade Guards||||specials > linecooks||Resources > For Professionals > ||||||ckblfekngu||||||||0||1||0||0||||ck3pcdsettr ckblfekngu90 ckblfekngu13 ckblfekngu27 ckblfekngu6 blackfelt7 ckblfekngu22 ckblfekngu ckblblgu925s blfekngu271 ckblfekngu30 chblfekn3pcs chblgu chblgu12 80jafash kntippr||||We have a wide selection of knife guards that work on most of the knives on our website. Here they are.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|blue1steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/blue-1-steel-74.png||||||Blue #1 Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||habl1 karakublue1 murata yota1||||Blue 1 steel - also called Aogami 1 and Blue Paper 1 - is among the finest carbon steels from the Hitachi Yasugi plant in Shimane Prefecture. Added chromium and tungsten give it better edge retention than White 1 while still taking a very keen edge. It is a reactive steel that will patina with use and rewards cooks who take proper care of their tools with exceptional cutting performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|blue2steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/blue-2-steel-83.png||||||Blue #2 Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||kaan keijirodoi gibl2na bl2stkn kohetsushinano konabl2 kowhst masakagemizu mawh1 minabl2 sabl2kn takayukihamura tanakadamascus tsubakiknives yamashin yasunoriknives shokufuknives yobl2 yusakuknives||||Blue 2 steel - also called Aogami 2 and Blue Paper 2 - is one of the most trusted reactive carbon steels in Japanese knife making. Made from pure sand irons at the Hitachi Yasugi plant, it takes a keen edge, sharpens readily on water stones, and holds its edge well. A great introduction to reactive carbon steel for cooks ready to take the step.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|boning-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/boning-knives-71.png||||||Boning Knives||||resources||Knife Types > ||||||||||||||1||1||0||0||||da52ho14 dalesphobokn enbl2ho15 ensrho15 kabeho15leha kanehide2 kobl2naho15 kohaho15 kohaho151 koshbl2bu15 kosldho15 koaosuho15 koweasho150 macchsefi macprbokn6 makoho15 makiho15 mabl2naho15 moho15 nisg2tsbukn1 okbl2ho15 okwh2haho okwh2ho15 fucunaho15se tabl2ho15 tatowh2mu18 tagrchha fufkmbo14 topakn12 todpbokn15 todputkn15 yawibopekn yabl2ho yohiwh2ho15 yofuwh1ho15 yubl2ho151 yubl2naho15 honesukisaya siho150sab||||Boning knives, purpose is described in their name: portioning, parting, or boning bone-in cuts of meat. However, there is a wide range of boning knife styles available. These knives are unified by their pointed tips and sturdy construction and differ in their profile, degree of flex, and whether they are double beveled or single beveled.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hobust3x||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/horse-butt-strop-3x11-90.png||||||Bovine Strop 3" x 11"||BovineStrop11||specials > linecooks > shac > strops||Resources > For Professionals > Sharpening Accessories > Strops > ||15.000 ||||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.||||||||1||1||1||0||||||||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.
The 400-grit plate is aggressive enough to shape edges efficiently, yet refined enough to leave a clean scratch pattern that makes progression to 800 or 1000 grit stones seamless. Many sharpeners also use the 400 as a maintenance flattening plate for water stones when less material removal is required than with a 140. The spaced dot design helps clear swarf and reduces suction, allowing the plate to glide smoothly across stones. Like other plates in the series, the diamond sheet can be replaced when worn, extending the useful life of the tool and protecting your investment.
Care Instructions: Rinse thoroughly after use and allow to dry completely. Use moderate pressure and let the diamonds cut efficiently. Avoid dropping or striking the plate to preserve flatness.
Size - 210mm x 75mm x 1mm||||||||1||1||1||0||||||||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||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|atrepa400gr||item-1||solidtemplate||atomaplates||https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-400-grit-101.png||||||Atoma Replacement Pads 400 Grit||Thin400Grit||equipment > atomaplates||Suppliers > Atoma Plates > ||70.000 ||||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.
Size - 210mm x 75mm x 1mm||||||||1||1||1||0||||||||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
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|aus8steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/aus-8-steel-69.png||||||AUS-8 Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||kaaustna15 tsaudagy24||||AUS-8 is a Japanese stainless steel produced by Aichi Steel that offers a practical balance of sharpness, corrosion resistance, and toughness at an accessible price. It takes a fine edge, sharpens easily on water stones, and holds up well through everyday kitchen use without the maintenance demands of carbon steel. A reliable, low-fuss option for cooks who want Japanese quality without reactive steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bamapa||item-1||solidtemplate||drmastpr||https://s.turbifycdn.com/aah/chefknivestogo/balsa-magnetic-pad-11-x-3-65.png||||||Balsa Strop 3" x 11"||BalsaStrop11||specials > drmastpr||Resources > Dr Matt's Straight Razor > ||15.000 ||||||
Average rating is 4.7
By: Mark
Southwest OhioI read a lot about the quality of Hand American (HA) products on Bladeforums. I’m so glad I tried them out. I applied 1 micron HA Diamond Spray to the Balsa Magnetic Pads for stropping and was wonderfully surprised with the results. It has clearly taken my stropping and edge refinement to the next level. Perhaps the ultimate level!
0.3By: doug johansen
Indian Hbr. Be.,FL.Fine. Convenient
0.3By: Miles DeCoster
Tempe,AZI think this is the perfect beginners strop for someone interested in serious knife sharpening. The balsa is stiff enough to prevent edge rounding and the surface can be loaded and reloaded with all sorts of stropping compounds. Fantastic value.
0.3By: Conroy
Cambridge,MAI have used a few types of strops and still prefer leather but this will still do the trick.
0.3By: Aaron
Akron,OhVery inexpensive form of strop. Works well with diamond spry. Soft to where if you want to try different pasts or such simply sand down and ready to go. And as always awesome service from Mark.
0.3By: Jackie Teo
MalaysiaNicely done Balsa strop pad,even surface and hard enough yet quite forgiving. Good stropping material to use with paste.
0.3By: Alex
Houston,TXVery nice for final touch
0.3By: Donnie
Toronto,OntarioVERY rigid. This can be good or bad depending on what you’re expecting. There is essentially NO give on these. However,as a wood medium,it’s excellent and completely free of natural defects. Seems to work well with the .5M chromium oxide paste.
0.3By: Norman To
Sydney,Australiathis product is quite good and needs to work with a diamond spray. I am happy with the results.
0.3By: Tyler
Charlotte,NCGreat product to get that polished edge.
0.3By: Charles
Austin,TXI have been using this pad for about 2 months. What I like about it is that does an effective job and it is not as easy to slice into as other stropping materials I have tried.
0.3By: bob luhrs
redmond waI use a 10k stone followed by balsa wood with .5micron ken schwartz boron nitride,and balsa with .1 micron ks boron. The edge on both white and blue steel comes up to a 2 inch pinch distance paper edge cut with ease. Don’t think of balsa like the stuff from your model airplanes,this is hard balsa. Balsa ranges from 2.5 lbs/cu ft to 10 times heavier. This is almost like very soft pine,nothing like the balsa on kids toy airplanes where you can bite through it. Great stuff!
0.3By: bobluhrs
redmond waI use two of them back to back. They stick right together,and I put .5 micron boron nitride and .1 on opposite sides. Just a couple of wipes on each side and knife is razor sharp. No need for support bases with these balsa strips they hold fine to cutting board or other surface if you stick 2 of them together. the minor bits of junk on them don’t affect the sharpening effects.
0.3||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|8balsastrop||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/8-balsa-strop-52.png||||||Balsa Strop 3" x 8"||BalsaStrop8||specials > linecooks > shac > strops||Resources > For Professionals > Sharpening Accessories > Strops > ||10.500 ||||||
Average rating is 4
By: Tracy E.
Granger,INCame in a timely manner,great quality.
0.3By:
San Jose CAThe surface level isn’t even. Stopping May vary
0.3The non-slip design runs along the lower portion of each chopstick and gives you reliable grip on food without requiring the extra finesse that fully smooth chopsticks demand. At 22.5cm these are a standard adult length that works comfortably for most hand sizes. The bamboo construction keeps each pair light and natural-feeling in the hand. These are made in China with Japanese design elements - worth knowing if origin matters for your purchase.
- Origin: Made in China with Japanese design elements
- Material: Bamboo
- Pattern: Japanese minimalist print (varies across pairs)
- Tips: Non-slip
- Length: 22.5 cm
- Weight: 155 g (full set)
- Quantity: 5 pairs
- Includes: Gift box
- Item Number: Bamboo-Black-Box
Care Instructions: Hand wash only with mild soap and warm water. Do not microwave or put in the dishwasher. Dry thoroughly after washing - bamboo can crack if left wet or subjected to prolonged heat exposure.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|knbugu||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/best-sellers-105.png||https://s.turbifycdn.com/aah/chefknivestogo/best-sellers-106.png||||Best Sellers||||specials||Resources > ||||||naao2kgrbr||||||||0||1||0||0||||raforfeam cckcleaver2 ckblceshrod tojiro3pcset harohadefebl imtwosi1kst ch8pcknro suri50grst at14dipl chblgu toitkbrkn tojiro-dp-f-8081||||Welcome to the CKTG best selling items page. Our customers are some of the biggest knife nuts on the planet and they know good products when they find them. Check out these best selling items. The majority of them are excellent values.||||CKTG, Cutlery Store, Chef Knives, Kitchen Knives, Ming Tsai Knives, Offset Bread Knife, steak knives||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bester1200||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/bester-1200x-water-stone-52.png||||||Bester 1200 Grit Stone||Bester1200WaterStone||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||55.000 ||||||
Average rating is 4.9
By: jhmaass
Outstanding value for such a good stone. Fast cutting and has great feedback.
0.3By: Greg Pett
San Jose,CaliforniaI must admit that my sharpening skill is not equal to this stone. I started off with a bestor 1200 and this suhiro rica 5000. Yes,I do get good edges with this as a polishing stone. In the process I have given this stone divits and have not flattened it yet. Yes I need to flatten it but I am on a budget. This is a softer stone and it takes practice to be able to sharpen on it without cutting gouges in the stone. Learn your blade angles on harder stones. Lately,I have been much better at holding an angle. But I am fully willing to admit it is not the stones fault. It is my fault.
So,through experience I can confidently say that learning on cheaper lesser grit stones how to hold your knife and stroke it during sharpening is invaluable. Tread gently on polishing stones as they are easier to gouge. Cheers!
0.3So,through experience I can confidently say that learning on cheaper lesser grit stones how to hold your knife and stroke it during sharpening is invaluable. Tread gently on polishing stones as they are easier to gouge. Cheers!
By: Greg Pett
San Jose,CaliforniaThe bestor 1200 is a rock! It removes metal and is a very sturdy stone that does not wear away as much as the polishing stone that I have.
I am new to sharpening but the bestor 1200 seems like a winner as it is hard,double sided,and I can leave it in a soak without having to baby sit it before sharpening.
My only complaint is that I am new to sharpening and I think I remove too much metal with it. That is my fault while learning the technique. It is not the stones fault... it is mine.
I am of the opinion that I was recommended a very good stone for what it is. I just have to learn to use it better.
Sharpening is learning.
0.3I am new to sharpening but the bestor 1200 seems like a winner as it is hard,double sided,and I can leave it in a soak without having to baby sit it before sharpening.
My only complaint is that I am new to sharpening and I think I remove too much metal with it. That is my fault while learning the technique. It is not the stones fault... it is mine.
I am of the opinion that I was recommended a very good stone for what it is. I just have to learn to use it better.
Sharpening is learning.
By: Roger
San Francisco,CAThis is my first whetstone so I’m still learning,but these seem like a solid buy and the prices/service/shipping were top notch at chefknivestogo.com
0.3By: Jesse
Richmond,ILIf I lost my stone collection,this would be the first stone I would buy. It’s really easy to use,cuts extremely fast,and has a nice smooth feel. It doesn’t need much soaking but if you leave it in water for a long time,it doesn’t make the stone feel mushy. I can get my knives sharp enough using only this stone,although I prefer to use finishing stones. I can’t think of a single fault with this stone.
0.3By: Chris Morina
Auburn,AlGreat stone for the price. Cuts fast and is nice and hard. One of the first stones I started with,very good by for someone looking for a first stone. Leave a good edge that doesn’t need much refinement.
0.3By: Brad
HawaiiMy go-to intermediate stone. Good width even for long chef’s knives. An excellent cutter with decent feedback; it leaves a good "working edge" which can be further refined on higher grit stones. An excellent value!
0.3By: Bill B
Charleston WVFirst waterstone I have ever used so take my review for what it is,a rank novices opinion. However,coming from oilstones to this is a revelation. I also have a few diamond plates,both eze lap plates of 600 and 1200. I will say that the bester 1200 is a completely different animal than the eze 1200. The finish is much better. I do understand about feedback and I think this stone has great feedback. A really nice feel in use and easy to tell when you are off angle. The sound and the feel change instantly. I am very happyso far to have made the switch and with my choice of stones. By the way,I use my stones for woodworking tools. Plane blades and chisels and the like,carbon steel and the cutting action is fine on this steel.
0.3During use, the Bester 1200 forms a wide grey slurry within a few minutes and benefits from adding small amounts of water to keep the surface active. It excels at removing heavy scratches left by coarser stones and evens out rough bevels all the way to the tip of the edge. Durable and slow wearing, it delivers consistent results across a wide range of steels and represents excellent value for a mid grit stone.
Care Instructions: Soak thoroughly before use. Keep the surface wet during sharpening and add water as needed to maintain slurry. Do not permasoak. Allow the stone to dry fully between sessions.
The dual-grit layout gives you two useful finishing stages in one compact stone. Use the 600-grit side to establish a clean, toothy microbevel, then move to the 1200-grit side to refine the edge while preserving the grab and feedback that make a kitchen knife feel lively on the board. The firm abrasive body helps maintain a consistent bevel and resists wearing too quickly, making this a smart finisher for working cooks and home sharpeners who value real cutting performance over showy polish.
Care Instructions: Soak briefly before use, keep the surface wet while sharpening, and flatten as needed to maintain an even working surface. After sharpening, strop lightly on leather, denim, or newspaper to clean up the edge without removing too much bite.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|blue1steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/blue-1-steel-74.png||||||Blue #1 Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||habl1 karakublue1 murata yota1||||Blue 1 steel - also called Aogami 1 and Blue Paper 1 - is among the finest carbon steels from the Hitachi Yasugi plant in Shimane Prefecture. Added chromium and tungsten give it better edge retention than White 1 while still taking a very keen edge. It is a reactive steel that will patina with use and rewards cooks who take proper care of their tools with exceptional cutting performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|blue2steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/blue-2-steel-83.png||||||Blue #2 Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||kaan keijirodoi gibl2na bl2stkn kohetsushinano konabl2 kowhst masakagemizu mawh1 minabl2 sabl2kn takayukihamura tanakadamascus tsubakiknives yamashin yasunoriknives shokufuknives yobl2 yusakuknives||||Blue 2 steel - also called Aogami 2 and Blue Paper 2 - is one of the most trusted reactive carbon steels in Japanese knife making. Made from pure sand irons at the Hitachi Yasugi plant, it takes a keen edge, sharpens readily on water stones, and holds its edge well. A great introduction to reactive carbon steel for cooks ready to take the step.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|boning-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/boning-knives-71.png||||||Boning Knives||||resources||Knife Types > ||||||||||||||1||1||0||0||||da52ho14 dalesphobokn enbl2ho15 ensrho15 kabeho15leha kanehide2 kobl2naho15 kohaho15 kohaho151 koshbl2bu15 kosldho15 koaosuho15 koweasho150 macchsefi macprbokn6 makoho15 makiho15 mabl2naho15 moho15 nisg2tsbukn1 okbl2ho15 okwh2haho okwh2ho15 fucunaho15se tabl2ho15 tatowh2mu18 tagrchha fufkmbo14 topakn12 todpbokn15 todputkn15 yawibopekn yabl2ho yohiwh2ho15 yofuwh1ho15 yubl2ho151 yubl2naho15 honesukisaya siho150sab||||Boning knives, purpose is described in their name: portioning, parting, or boning bone-in cuts of meat. However, there is a wide range of boning knife styles available. These knives are unified by their pointed tips and sturdy construction and differ in their profile, degree of flex, and whether they are double beveled or single beveled.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hobust3x||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/horse-butt-strop-3x11-90.png||||||Bovine Strop 3" x 11"||BovineStrop11||specials > linecooks > shac > strops||Resources > For Professionals > Sharpening Accessories > Strops > ||15.000 ||||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.||||||||1||1||1||0||||||||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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|8inlest||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/8-leather-strop-60.png||||||Bovine Strop 3" x 8"||BovineStrop8||specials > linecooks > shac > strops||Resources > For Professionals > Sharpening Accessories > Strops > ||12.000 ||||||
||0.200 ||||1||1||1||0||||||||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. 
||0.300 ||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bread-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/bread-knives-108.png||||||Bread Knives||||resources||Knife Types > ||||||||||||||1||1||0||0||||kavgbrkn21 kots1k6brkn2 ko1k6brknlob ko1k6brkn24 kuriicbrkn20 macsubrkn nabl1bu16bog niwabrkn30 shhabrkn shmobrknle tobrkn todpbrkn21 toitkbrkn||||Bread knives are valued for their titular role in slicing bread and a wide range of other tasks that make these knives among the most versatile in the knife block. One of the unifying features of bread knives is the serrated edges that allow them to saw through crusty bread or slice through softer baked items.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bovinestrop3x8||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-3-x-8-130.png||||||Buffalo Strop 3" x 8"||BuffaloStrop8||specials > linecooks > shac > strops||Resources > For Professionals > Sharpening Accessories > Strops > ||12.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bumpersticker||item-1||solidtemplate||stickers||https://s.turbifycdn.com/aah/chefknivestogo/bumper-sticker-132.png||||||Bumper Sticker||Honor||specials > linecooks > stickers||Resources > For Professionals > Stickers > ||1.490 ||||||||0.000 ||||1||1||1||0||||||||Let’s be honest—your knives probably *are* sharper. Now you can prove it without saying a word. This CKTG bumper sticker delivers the message loud and clear with a little humor and just the right amount of attitude.
Perfect for your car, toolbox, sharpening station, or anywhere you want to show off your edge (literally). It’s a fun way to connect with fellow knife nerds and get a few laughs along the way. Results may vary depending on your sharpening skills.
Care Instructions: Apply to a clean, dry surface. Press firmly and smooth out any air bubbles for best adhesion.
Brand: Chefknivestogo Type: Bumper Sticker Message: My Knives Are Sharper Than Your Honor Student Use: Car, Toolbox, Workbench Color: White with Black/Red Print||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bannobunkas||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/banno-bunkas-79.png||||||Bunka Knives||||resources||Knife Types > ||||||||||||||0||1||0||0||||buknupto16 buknupto17an||||Bunka knives 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 banno bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|buknupto17an||item.||solidtemplate||bannobunkas||https://s.turbifycdn.com/aah/chefknivestogo/bunka-knives-up-to-170mm-and-longer-21.png||||||Bunka Knives 170mm and Longer||||resources > bannobunkas||Knife Types > Bunka Knives > ||||||||||||||0||1||0||0||||anasbu17 anbl2bu17 dasastkn gihabu16 haasmobu17 hawh1kubu havgsu2 haasmibu18 harysg2bu18 hatsukoro1 hahabu18 hasi3dabu18 hahagibu18 hish1bu18 shkaaosubu18 shkar2bu17 kapsbu18 kaspsa18 kabl1bu18 kaasbu18 kanasubu15 kobayashi kosg2bu17 kobl2kubu17 kobl2nabu17 koshbl2bu17 kosldbu17 kowh2bu17 kobl2nabu21 koshbl2bu21 kosldki21 kohawebu17 koaswebu17 koaosubu17 kohabu17 kurosaki1 kuhasa16 kusebucu kuasbu17 mamibl2bu17o masatsbu18 mamibu17 makobu makukobu13 mayubu17 mahabu17 mazdmibu18 mawh1bu15 mawh1bu17 magidaho17 mabl2wafabu1 mazddabu18 matsubara1 misuzu1 moasbu17 nagibu171 nisg2dana17c nisi3dabu17 nisg2dabu18 nisg2tskubu1 nisg2dabu17 nisg2tskina2 nisg2tstabu1 nivgtsbu18 shkasg2kabu1 okwh2bu18 saradabl2gy1 sarab2gy18 shkor2bobu21 shkobu17 kyaobu17 shgenvgbu17 tavghadawasa tawh2tabu tatowh2mu181 tahonkaw2mu1 tavgnake21 kengata190mm homura2 takuvghateco2 taashake20 tavghawagy21 tastclbu21 tasebl2dabu1 ebuchibunka tapr7kikn toresg2ki17 tsgitsbu18 tsbl2tsbu171 tsasbu17 tsg3mibu16 tsa10nabu17 tsauhadabu17 yaashabu17 yagisahaenbu yabl2ha18 yawh1bu18 yokaenvgbu17 yohiwh2bu17 yomisg2bu17 yoassa18 yobl2bu17 yobl2bu21 yofuwh1bu17 yubl2bu181 yubl2kubu18||||This section features Bunka knives ranging from 170mm to 225mm. Bunka knives are a versatile Japanese design with a distinctive reverse tanto tip that makes them excellent for both push cutting and precision work. Their taller profile provides good knuckle clearance, while the flatter edge excels at chopping vegetables and herbs. Many cooks choose a Bunka as an alternative to a santoku for its added tip utility and stylish profile.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|buknupto16||item.||solidtemplate||bannobunkas||https://s.turbifycdn.com/aah/chefknivestogo/bunka-knives-up-to-165mm-35.png||||||Bunka Knives Up To 165mm||||resources > bannobunkas||Knife Types > Bunka Knives > ||||||||||||||0||1||0||0||||ankudabu16 daclv2bu da52bu17 haasbu16 hamubl2dabu1 harukaze5 hag3kasa16 haslddabu17 hakubl2bu16 harysg2bu18 hasg2dabu18 shkayobl23 shkaaosubu16 shkabl2mi1 shkawh2bu16 kaasbu162 kavgbu161 kaasbu161 kagibu16 kavgnakobu13 kugibu16cu kurotori makuho15 mashbu mabl2nabu16s mihacastbu17 mivgbu161 miskbu16cu mivgbu16 miskkobu10 moasbu17 muasbu16 nakamura1 okbu16 okgibu16 shkor2ko13 ensrbu16 enbl2bu16 shgenbu14 tabata5 kengata160mm satasg2 takuvghateco1 tavgnabu16 taashake16 yotawh2bu16 todpbu16 tsbl2bu15 naoyagihabu1 yabl2bu161 yabu16 yowh2nabu16 yoshikane-skd-bunka-165mm yosg2bu16 kavgsuwa16 yubl2bu18 yubl2nabu16||||The bunka is one of the most capable all-purpose blade shapes in the Japanese kitchen. Its flat profile excels at push cutting and its reverse tanto tip adds precision for detail work. This section covers bunka knives from 105mm to 165mm, a compact range that works well for herbs, vegetables, and everyday prep where a shorter blade is an advantage.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cacodpocl||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/cape-cod-polishing-cloths-149.png||||||Cape Cod Polishing Cloths||146965||knife-accessories > addonitems||Accessories > Add On Items > ||7.950 ||||||||0.100 ||||1||1||1||0||||||||Cape Cod Metal Polishing Cloths are pre-moistened cotton cloths infused with just the right amount of polish, making them an easy and effective way to remove patina and restore shine to carbon steel knives and other metal surfaces. Just wipe the blade gently and then buff it clean with a dry cloth—microfiber works especially well for a clean, streak-free finish.
These cloths are simple to use and highly effective. Rub the surface lightly for general cleaning or apply more pressure for tougher spots. Be sure to buff the polish off while it’s still wet—do not rinse it off with water. The polishing cloths are reusable and will continue working even after they become discolored, lasting through many uses until they eventually wear out.
Customers Are Saying: Users love how easy these cloths make it to clean and restore carbon steel. They’re especially popular for removing patina and bringing back a bright finish without the mess of traditional liquid polishes.
Care Instructions: Do not wash the polishing cloths—this will remove the active polishing compound. They are designed to be reused many times, even after darkening. Buffing cloths, however, can be hand washed separately and air dried for continued use.
Each cloth is reusable and will last through many applications until it naturally wears out.
Product: Cape Cod Metal Polishing Cloths Material: Cotton Cloth with Polishing Compound Use: Removes patina and polishes metal surfaces Application: Wipe on, then buff off with dry cloth Reusable: Yes, until cloth disintegrates Care: Do not wash polishing cloths; buffing cloths may be hand washed||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|pans||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/pans-46.png||||||Carbon Steel Pots & Pans||||knife-accessories||Accessories > ||||||||||||||0||1||0||0||||shibataskillet takakisc naniwa1||||Carbon steel pans from Japan bring the same philosophy we apply to knives - quality materials, honest construction, and real performance in the kitchen. Lighter than cast iron, more responsive than stainless, and capable of a seasoned cooking surface that improves with use. A natural complement to a carbon steel knife collection from cooks who care about the whole kitchen.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|catpleflgott||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/cat-plate-ears-flat-got-that-41.png||||||Cat Face "Ears Flat Got That" Plate 4.75"||EarsFlat-Plate||knife-accessories > giftideas||Accessories > Gift Ideas > ||8.000 ||||||||||||1||1||1||0||||||||This blue and white Cat Face plate features “Ears Flat Got That,” a wide-eyed feline with flattened ears and a knowing little smile. His bold indigo markings and expressive face give him a confident, slightly mischievous personality while still fitting beautifully into a classic Japanese blue and white collection. Playful, modern, and full of character.
Measuring 4.75" in diameter, this small plate is perfect for soy sauce with sushi, dipping sauces, olives, pickles, candies, or small desserts. It also makes a fun ring dish, a spot for loose change, or a simple decorative accent on a counter or shelf. Made in Japan from ceramic, it is microwave and dishwasher safe for convenient everyday use.
Care Instructions: Dishwasher and microwave safe. Not intended for oven use. Design: Ears Flat Got That Blue and White Cat Face Origin: Japan Material: Ceramic Diameter: 4.75 inches Microwave Safe: Yes Dishwasher Safe: Yes||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|catfahpl4x4||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/cat-face-hokuro-plate-4-75-x-4-75-41.png||||||Cat Face "Hokuro" Plate 4.75"||Hokuro-Plate||knife-accessories > giftideas||Accessories > Gift Ideas > ||8.000 ||||||||||||1||1||1||0||||||||"Hokuro" means "Beauty Mark" in Japanese, and this blue and white Cat Face plate features “Hokuro,” affectionately named for the distinctive beauty mark on his cheek. His wide eyes, simple lines, and bold indigo cap give him a slightly surprised, sweet expression full of personality. The clean blue tones feel modern while still fitting beautifully into a classic Japanese blue and white collection.
Measuring 4.75" in diameter, this small plate is perfect for soy sauce, dipping sauces, olives, pickles, or small desserts. It also makes a charming ring dish or catch-all for loose change. Made in Japan from ceramic, it is microwave and dishwasher safe for easy everyday use.
Care Instructions: Dishwasher and microwave safe. Not intended for oven use. Design: Hokuro Blue and White Cat Face (SHICHITA) Origin: Japan Material: Ceramic Diameter: 4.75 inches Microwave Safe: Yes Dishwasher Safe: Yes||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|catplm4x4||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/cat-plate-maru-4-75-x-4-75-38.png||||||Cat Face "Maru" Plate 4.75"||Maru-Plate||knife-accessories > giftideas||Accessories > Gift Ideas > ||8.000 ||||||||||||1||1||1||0||||||||This blue and white Cat Face plate features “Maru,” a round-faced feline with bold indigo markings and a wide-eyed expression full of personality. The clean lines and layered blue tones feel modern while still fitting beautifully into a classic Japanese blue and white collection. Playful, slightly serious, and undeniably charming.
At 4.75" in diameter, this small plate is perfect for soy sauce, dipping sauces, olives, pickles, or small desserts. It also makes a great ring dish or catch-all for loose change. Made in Japan from ceramic, it is microwave and dishwasher safe for easy everyday use.
Care Instructions: Dishwasher and microwave safe. Not intended for oven use. Design: Maru Blue and White Cat Face (SHICHITA) Origin: Japan Material: Ceramic Diameter: 4.75 inches Microwave Safe: Yes Dishwasher Safe: Yes||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|catfapl4||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/cat-face-plate-4-75-19.png||||||Cat Face "Meowchelin Star" Plate 4.75"||MeowStar-Plate||knife-accessories > addonitems||Accessories > Add On Items > ||8.000 ||||||||||||1||1||1||0||||||||This blue and white Cat Face plate features “Meowchelin Star,” a round striped feline with wide eyes and bold indigo markings that radiate charm. His expressive face and hand-drawn stripes give him a lively, almost animated personality while still fitting beautifully into a classic Japanese blue and white collection. Playful, distinctive, and easy to mix with other Japanese ceramics.
Measuring 4.75" in diameter, this small plate is perfect for soy sauce with sushi, dipping sauces, olives, pickles, candies, or small desserts. It also makes a great ring dish, a spot for loose change, or a simple decorative accent on a counter or shelf. Made in Japan from ceramic, it is microwave and dishwasher safe for convenient everyday use.
Care Instructions: Dishwasher and microwave safe. Not intended for oven use. Design: Meowchelin Star Blue and White Cat Face Origin: Japan Material: Ceramic Diameter: 4.75 inches Microwave Safe: Yes Dishwasher Safe: Yes||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cattotebag||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/cat-tote-bag-15.png||||||Cat Tote Bag||788-077||knife-accessories > giftideas||Accessories > Gift Ideas > ||25.000 ||||||||||||1||1||1||0||||||||This 100% cotton tote bag features an adorable cat face design and can be worn like a backpack using the dual drawstring straps. Measuring 17" x 13.5", it’s perfect for everyday errands, shopping, or carrying your favorite books. Wash separately before first use to avoid any color transfer from the natural dyeing process.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cckbonechopper||item-1||solidtemplate||cckcleavers||https://s.turbifycdn.com/aah/chefknivestogo/cck-bone-chopper-291.png||||||CCK Bone Chopper||KF1602||kitchen-knives > cckcleavers||Knife Brands > CCK Cleavers > ||185.000 ||||||||3.000 ||||1||1||1||0||||||||Chan Chi Kee is the largest cleaver manufacturer in the world, and the Bone Chopper is the knife in their lineup that makes that claim feel entirely credible. This is not a vegetable slicer, a general-purpose cutter, or a crossover tool. It is a dedicated bone chopper - 852g of carbon steel with an 8mm spine - built specifically for the kind of work that would damage every other knife in the CCK range. Whole carcass breakdown, thick joint work, heavy stock bones, hard cuts that need mass and momentum rather than finesse. If that is what you need, this is the knife for it.
The blade runs 228mm with a 101mm height - broad enough to stay stable through a heavy chop and thick enough at the spine to absorb the kind of repeated impact that would crack a thinner blade. The carbon steel is deliberately kept at a softer temper for this type of work: a harder steel would be more prone to chipping under bone contact, while the softer carbon takes a working edge, sharpens back quickly after a hard session, and holds up over years of use without showing damage. The barrel-shaped wooden handle keeps the grip simple and secure. Minor cosmetic marks over time are normal and expected on a tool used this hard - they are signs of a knife doing its job. Note that finish sharpening service is not available for this knife, and neither the CKTG cleaver saya nor the tiger wood cleaver stand fit this model. A felt blade guard is recommended for storage.
What Customers Are Saying: Owners describe this as a knife that simply does not flinch. Whole goat breakdown, thick cured ham bones, heavy stock prep - multiple reviewers report putting it through demanding work over years without a single chip or ding in the blade. One restaurant owner notes it has held up through consistent professional use for over four years with minimal maintenance. The general consensus is that this is a tool you buy once and keep for a very long time, and several owners with extensive knife collections note it delivers as much satisfaction in daily use as knives costing many times more. Reviewers are consistent on one point: this is a bone chopper, not a multipurpose cleaver, and within that role it is essentially without peer at its price point.
Care Instructions: The Bone Chopper is made from carbon steel and requires careful drying after every use to prevent rust. Hand wash only - no dishwasher and no soaking. Wipe the blade down immediately after use and apply a light coat of camellia oil before storage. Use a heavy wood cutting board suited to impact work and resharpen as needed on quality water stones - the softer carbon steel sharpens easily and responds well to regular maintenance. Store with a felt blade guard to protect both the edge and surrounding items.
Cai dao translates as vegetable knife, and that is exactly what this is built for. The blade is ground thin - 2mm at the spine - which gives it the kind of light, fast cutting feel that makes CCK cleavers so easy to reach for. At 192mm it is compact and nimble, with a flat edge profile that delivers full board contact on push cuts and a wide face that doubles as a bench scraper between tasks. Boneless proteins, aromatics, and the full range of vegetable prep are well within its comfort zone. Bones, frozen foods, and hard materials are not - the geometry is tuned for precision, not brute force. Note that the standard CKTG cleaver saya does not fit this model due to size differences.
What Customers Are Saying: Owners describe this as a knife that is immediately impressive out of the box - razor sharp, light in hand, and easy to control. Professional cooks mention reaching for it during busy service and finding that colleagues notice. Several reviewers bought additional units as gifts after becoming attached to the first, and the ease of maintenance that the full stainless construction provides is consistently noted as a meaningful advantage in a working kitchen environment.
Care Instructions: The KF1813 is fully stainless and very easy to maintain. Hand wash with mild soap and dry after use. Avoid the dishwasher and abrasive scrubbers. Do not use on bones, frozen foods, or hard materials. Store on a magnetic strip or in a blade guard to protect the edge. Sharpen on quality water stones and maintain with a ceramic rod between full sharpenings.
The blade is broad and tall with a 7mm spine that gives the knife the forward weight needed to power through bone cleanly. At 695g it has genuine heft, yet CCK has ground it well enough that it feels more maneuverable in hand than those numbers suggest - the balance point keeps chopping controlled rather than fatiguing. The blade height tapers from 135mm at the front to 110mm at the back, a geometry that concentrates mass where you need it most on the chop. The softer carbon steel is a deliberate choice for a bone cleaver: it absorbs repeated impact better than a harder steel would, and it sharpens back to a working edge quickly after a heavy session on poultry or tougher cuts.
What Customers Are Saying: Owners who use this knife professionally describe it as genuinely transforming repetitive tasks like breaking down whole chickens - making work that used to feel like labor feel almost effortless by comparison. The forward weight and grind draw specific praise for making bone cuts clean and decisive without requiring excessive force. One experienced cleaver user with Sugimoto cleavers in their collection notes the Kau Kong holds its own as a hybrid chopper and slicer that satisfies a wide range of tasks for both professional and home cooks. The carbon steel gets consistently positive marks for how easily it sharpens back to a working edge after heavy use.
Care Instructions: The Kau Kong is made from carbon steel and requires careful drying after each use to prevent rust. Hand wash only - no dishwasher and no soaking. Wipe the blade down immediately after use and apply a light coat of camellia oil before storage. Use a heavy wood cutting board suited to chopping work and inspect the edge regularly - the softer steel is easy to sharpen but will show wear faster than a thin-ground slicer after bone work. Resharpen as needed on quality water stones to keep the edge performing.
The blade is high-carbon steel ground notably thin, which is what gives it the feedback and edge precision that fine prep work demands. Julienning, chiffonade cuts, paper-thin slicing of vegetables and aromatics - this is where the KF1302 earns its place. The thin geometry means it glides rather than wedges, and the flat edge profile gives you full board contact on push cuts. Like all CCK carbon steel knives it will develop a patina with use, which is normal and expected. This knife is not for bones, frozen foods, or hard ingredients of any kind - the edge is tuned for finesse and should be used accordingly. Note that no saya is available for this model.
Care Instructions: The KF1302 is made from high-carbon steel and requires attentive care to prevent rust. Wipe and dry the blade immediately after each use and never leave it soaking or in a dishwasher. Avoid leaving acidic foods on the edge for any length of time. Apply a light coat of food-safe oil such as camellia oil before extended storage. Use a wood or rubber cutting board and avoid any twisting or lateral pressure on the edge during use.
0.3||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|batalestfore||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/bark-tanned-leather-strop-for-edge-pro-69.png||||||Bovine Strop for Edge Pro 1" x 6"||EPBovineStrop1x6||specials > linecooks > shac > strops||Resources > For Professionals > Sharpening Accessories > Strops > ||10.500 ||||||
Average rating is 4
By:
mixed review. Put the sharpest edge on my knives. but after 2 days the leather delaminated from the base.
0.3By: EJ
Seattle WAAdding a little CO paste to this strop makes for a blazing sharp edge. Best results I’ve ever achieved with my EP after finishing my knives with this.
0.3By: C.J. Doyle
Westminster,CoWhen used with care,this product provided a polished edge with just a hint of "tooth". That combination was perfect to handcut and trim aged steaks.
0.3By: John Larsen
Federal Way,WaExcellent product,on time and exactly as represented.
0.3You 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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bread-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/bread-knives-108.png||||||Bread Knives||||resources||Knife Types > ||||||||||||||1||1||0||0||||kavgbrkn21 kots1k6brkn2 ko1k6brknlob ko1k6brkn24 kuriicbrkn20 macsubrkn nabl1bu16bog niwabrkn30 shhabrkn shmobrknle tobrkn todpbrkn21 toitkbrkn||||Bread knives are valued for their titular role in slicing bread and a wide range of other tasks that make these knives among the most versatile in the knife block. One of the unifying features of bread knives is the serrated edges that allow them to saw through crusty bread or slice through softer baked items.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bovinestrop3x8||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-3-x-8-130.png||||||Buffalo Strop 3" x 8"||BuffaloStrop8||specials > linecooks > shac > strops||Resources > For Professionals > Sharpening Accessories > Strops > ||12.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bumpersticker||item-1||solidtemplate||stickers||https://s.turbifycdn.com/aah/chefknivestogo/bumper-sticker-132.png||||||Bumper Sticker||Honor||specials > linecooks > stickers||Resources > For Professionals > Stickers > ||1.490 ||||||
Average rating is 5
By: Clancey
Mckinleyville,CaI would love for this to be a licence plate frame!!! just a thought...
0.3Perfect for your car, toolbox, sharpening station, or anywhere you want to show off your edge (literally). It’s a fun way to connect with fellow knife nerds and get a few laughs along the way. Results may vary depending on your sharpening skills.
Care Instructions: Apply to a clean, dry surface. Press firmly and smooth out any air bubbles for best adhesion.
Average rating is 4
By: Adam Y.
San Francisco,CAI mostly bought these cloths so I would reach the free shipping limit on my whetstone but I was really surprised at how well the work. Shined up some of my more beat knives really nice. The wont get rid of deep scratches but minor ones will be no problem.
0.3These cloths are simple to use and highly effective. Rub the surface lightly for general cleaning or apply more pressure for tougher spots. Be sure to buff the polish off while it’s still wet—do not rinse it off with water. The polishing cloths are reusable and will continue working even after they become discolored, lasting through many uses until they eventually wear out.
Customers Are Saying: Users love how easy these cloths make it to clean and restore carbon steel. They’re especially popular for removing patina and bringing back a bright finish without the mess of traditional liquid polishes.
Care Instructions: Do not wash the polishing cloths—this will remove the active polishing compound. They are designed to be reused many times, even after darkening. Buffing cloths, however, can be hand washed separately and air dried for continued use.
Each cloth is reusable and will last through many applications until it naturally wears out.
Measuring 4.75" in diameter, this small plate is perfect for soy sauce with sushi, dipping sauces, olives, pickles, candies, or small desserts. It also makes a fun ring dish, a spot for loose change, or a simple decorative accent on a counter or shelf. Made in Japan from ceramic, it is microwave and dishwasher safe for convenient everyday use.
Care Instructions: Dishwasher and microwave safe. Not intended for oven use.
Measuring 4.75" in diameter, this small plate is perfect for soy sauce, dipping sauces, olives, pickles, or small desserts. It also makes a charming ring dish or catch-all for loose change. Made in Japan from ceramic, it is microwave and dishwasher safe for easy everyday use.
Care Instructions: Dishwasher and microwave safe. Not intended for oven use.
At 4.75" in diameter, this small plate is perfect for soy sauce, dipping sauces, olives, pickles, or small desserts. It also makes a great ring dish or catch-all for loose change. Made in Japan from ceramic, it is microwave and dishwasher safe for easy everyday use.
Care Instructions: Dishwasher and microwave safe. Not intended for oven use.
Measuring 4.75" in diameter, this small plate is perfect for soy sauce with sushi, dipping sauces, olives, pickles, candies, or small desserts. It also makes a great ring dish, a spot for loose change, or a simple decorative accent on a counter or shelf. Made in Japan from ceramic, it is microwave and dishwasher safe for convenient everyday use.
Care Instructions: Dishwasher and microwave safe. Not intended for oven use.
Average rating is 4.7
By: andrew
louisville,kywith all the money i spend on knives,this cheap bone crusher of a knife gives me as much pleasure as any other in my working life
0.3By: Michael McGuinn
Raleigh,NCOverall the CCK Bone chopper is a great solid heavy Cleaver that means business. Great buy for the price!!!
0.3By: Michael Bartley
Los Angeles,CAThis is one great bone crusher. Would highly recommend to anyone.
0.3The blade runs 228mm with a 101mm height - broad enough to stay stable through a heavy chop and thick enough at the spine to absorb the kind of repeated impact that would crack a thinner blade. The carbon steel is deliberately kept at a softer temper for this type of work: a harder steel would be more prone to chipping under bone contact, while the softer carbon takes a working edge, sharpens back quickly after a hard session, and holds up over years of use without showing damage. The barrel-shaped wooden handle keeps the grip simple and secure. Minor cosmetic marks over time are normal and expected on a tool used this hard - they are signs of a knife doing its job. Note that finish sharpening service is not available for this knife, and neither the CKTG cleaver saya nor the tiger wood cleaver stand fit this model. A felt blade guard is recommended for storage.
What Customers Are Saying: Owners describe this as a knife that simply does not flinch. Whole goat breakdown, thick cured ham bones, heavy stock prep - multiple reviewers report putting it through demanding work over years without a single chip or ding in the blade. One restaurant owner notes it has held up through consistent professional use for over four years with minimal maintenance. The general consensus is that this is a tool you buy once and keep for a very long time, and several owners with extensive knife collections note it delivers as much satisfaction in daily use as knives costing many times more. Reviewers are consistent on one point: this is a bone chopper, not a multipurpose cleaver, and within that role it is essentially without peer at its price point.
Care Instructions: The Bone Chopper is made from carbon steel and requires careful drying after every use to prevent rust. Hand wash only - no dishwasher and no soaking. Wipe the blade down immediately after use and apply a light coat of camellia oil before storage. Use a heavy wood cutting board suited to impact work and resharpen as needed on quality water stones - the softer carbon steel sharpens easily and responds well to regular maintenance. Store with a felt blade guard to protect both the edge and surrounding items.
- Maker: Chan Chi Kee (CCK)
- Location: Hong Kong
- Steel: Carbon Steel
- Engraving: Laser Engraved
- Weight: 1 lb 14 oz (852g)
- Blade Length: 228mm
- Total Length: 338mm
- Spine Thickness at Heel: 8mm
- Blade Height: 101mm
- Storage Note: CKTG cleaver saya and tiger wood cleaver stand do not fit this model - felt blade guard recommended
- Service Note: Finish sharpening service not available for this knife
Cai dao translates as vegetable knife, and that is exactly what this is built for. The blade is ground thin - 2mm at the spine - which gives it the kind of light, fast cutting feel that makes CCK cleavers so easy to reach for. At 192mm it is compact and nimble, with a flat edge profile that delivers full board contact on push cuts and a wide face that doubles as a bench scraper between tasks. Boneless proteins, aromatics, and the full range of vegetable prep are well within its comfort zone. Bones, frozen foods, and hard materials are not - the geometry is tuned for precision, not brute force. Note that the standard CKTG cleaver saya does not fit this model due to size differences.
What Customers Are Saying: Owners describe this as a knife that is immediately impressive out of the box - razor sharp, light in hand, and easy to control. Professional cooks mention reaching for it during busy service and finding that colleagues notice. Several reviewers bought additional units as gifts after becoming attached to the first, and the ease of maintenance that the full stainless construction provides is consistently noted as a meaningful advantage in a working kitchen environment.
Care Instructions: The KF1813 is fully stainless and very easy to maintain. Hand wash with mild soap and dry after use. Avoid the dishwasher and abrasive scrubbers. Do not use on bones, frozen foods, or hard materials. Store on a magnetic strip or in a blade guard to protect the edge. Sharpen on quality water stones and maintain with a ceramic rod between full sharpenings.
- Maker: Chan Chi Kee
- Location: Hong Kong
- Blade Steel: Stainless Steel
- Handle: Stainless Steel
- Engraving: Laser Engraved
- Weight: 8.6 oz (246g)
- Blade Length: 192mm
- Total Length: 295mm
- Spine Thickness at Heel: 2mm
- Blade Height: 80mm
- Storage Note: Standard CKTG cleaver saya does not fit this model
The blade is broad and tall with a 7mm spine that gives the knife the forward weight needed to power through bone cleanly. At 695g it has genuine heft, yet CCK has ground it well enough that it feels more maneuverable in hand than those numbers suggest - the balance point keeps chopping controlled rather than fatiguing. The blade height tapers from 135mm at the front to 110mm at the back, a geometry that concentrates mass where you need it most on the chop. The softer carbon steel is a deliberate choice for a bone cleaver: it absorbs repeated impact better than a harder steel would, and it sharpens back to a working edge quickly after a heavy session on poultry or tougher cuts.
What Customers Are Saying: Owners who use this knife professionally describe it as genuinely transforming repetitive tasks like breaking down whole chickens - making work that used to feel like labor feel almost effortless by comparison. The forward weight and grind draw specific praise for making bone cuts clean and decisive without requiring excessive force. One experienced cleaver user with Sugimoto cleavers in their collection notes the Kau Kong holds its own as a hybrid chopper and slicer that satisfies a wide range of tasks for both professional and home cooks. The carbon steel gets consistently positive marks for how easily it sharpens back to a working edge after heavy use.
Care Instructions: The Kau Kong is made from carbon steel and requires careful drying after each use to prevent rust. Hand wash only - no dishwasher and no soaking. Wipe the blade down immediately after use and apply a light coat of camellia oil before storage. Use a heavy wood cutting board suited to chopping work and inspect the edge regularly - the softer steel is easy to sharpen but will show wear faster than a thin-ground slicer after bone work. Resharpen as needed on quality water stones to keep the edge performing.
- Maker: Chan Chi Kee (CCK)
- Location: Hong Kong
- Steel: Carbon Steel
- Engraving: Laser Engraved
- Weight: 24.6 oz (695g)
- Blade Length: 205mm
- Total Length: 312mm
- Spine Thickness at Base: 7mm
- Blade Height at Front: 135mm
- Blade Height at Back: 110mm
- Storage Note: Cleaver stand does not fit this knife
The blade is high-carbon steel ground notably thin, which is what gives it the feedback and edge precision that fine prep work demands. Julienning, chiffonade cuts, paper-thin slicing of vegetables and aromatics - this is where the KF1302 earns its place. The thin geometry means it glides rather than wedges, and the flat edge profile gives you full board contact on push cuts. Like all CCK carbon steel knives it will develop a patina with use, which is normal and expected. This knife is not for bones, frozen foods, or hard ingredients of any kind - the edge is tuned for finesse and should be used accordingly. Note that no saya is available for this model.
Care Instructions: The KF1302 is made from high-carbon steel and requires attentive care to prevent rust. Wipe and dry the blade immediately after each use and never leave it soaking or in a dishwasher. Avoid leaving acidic foods on the edge for any length of time. Apply a light coat of food-safe oil such as camellia oil before extended storage. Use a wood or rubber cutting board and avoid any twisting or lateral pressure on the edge during use.
- Brand: CCK (Chan Chi Kee)
- Location: Hong Kong
- Steel: High-Carbon Steel
- Style: Cai Dao (Vegetable Cleaver)
- Storage Note: No saya available for this model
By: Steve
Dallas,TXI’ve recently acquired a 1303 (small slicer) and 1103 (large slicer),and have found the 1103 to be the superior tool. It weighs 50% more (15 vs 10 ounces,rounded),and performs at a much higher level. The 1303 may have a niche for smaller users (cooking together with gf) or finer cuts,but I find myself using the 1103 90% of the time,grinning uncontrollably all the while. I love them both,but recommend the large slicer if you must choose.
0.3By: Steve
Dallas,TXI’ve recently acquired a 1303 (small slicer) and 1103 (large slicer),and have found the 1103 to be the superior tool. It weighs 50% more (15 vs 10 ounces,rounded),and performs at a much higher level. The 1303 may have a niche for smaller users (cooking together with gf) or finer cuts,but I find myself using the 1103 90% of the time,grinning uncontrollably all the while. I love them both,but recommend the large slicer if you must choose.
0.3By: Steve
Dallas,TXI’ve recently acquired a 1303 (small slicer) and 1103 (large slicer),and have found the 1103 to be the superior tool. It weighs 50% more (15 vs 10 ounces,rounded),and performs at a much higher level. The 1303 may have a niche for smaller users (cooking together with gf) or finer cuts,but I find myself using the 1103 90% of the time,grinning uncontrollably all the while. I love them both,but recommend the large slicer if you must choose.
0.3By: Steve
Dallas,TXI’ve recently acquired a 1303 (small slicer) and 1103 (large slicer),and have found the 1103 to be the superior tool. It weighs 50% more (15 vs 10 ounces,rounded),and performs at a much higher level. The 1303 may have a niche for smaller users (cooking together with gf) or finer cuts,but I find myself using the 1103 90% of the time,grinning uncontrollably all the while. I love them both,but recommend the large slicer if you must choose.
0.3By: Steve
Dallas,TXI’ve recently acquired a 1303 (small slicer) and 1103 (large slicer),and have found the 1103 to be the superior tool. It weighs 50% more (15 vs 10 ounces,rounded),and performs at a much higher level. The 1303 may have a niche for smaller users (cooking together with gf) or finer cuts,but I find myself using the 1103 90% of the time,grinning uncontrollably all the while. I love them both,but recommend the large slicer if you must choose.
0.3By: Steve
Dallas,TXI’ve recently acquired a 1303 (small slicer) and 1103 (large slicer),and have found the 1103 to be the superior tool. It weighs 50% more (15 vs 10 ounces,rounded),and performs at a much higher level. The 1303 may have a niche for smaller users (cooking together with gf) or finer cuts,but I find myself using the 1103 90% of the time,grinning uncontrollably all the while. I love them both,but recommend the large slicer if you must choose.
0.3By: Michael Bartley
Los Angeles,CAGreat Cleaver!!! I have a Sugimoto #7 and a Moritaka Cleaver,and I still reach for this one. Great profile and really thin behind the edge
0.3By: Steve S.
Dallas,TXOne additional observation here- the blade literally sings when it slices,and is being sharpened. Musical and highly functional,slicer perfection,even at the significantly increased price!
0.3By: Bill Hartig
Albuquerque New MexicoI bought this to upgrade from the cck 1303. Excellent purchase,great steel,somehow takes a similar edge to my white #2 gyuto.
0.3The blade is ground thin for its size - thin enough to take an impressively sharp edge and move through dense vegetables, proteins, and aromatics without wedging. The flat profile gives full board contact on push cuts, and the tall face doubles as a wide bench scraper between tasks. Carbon steel means it will develop a patina with use and requires attentive drying after each session, but the trade-off is an edge response and sharpening ease that stainless simply cannot match at this price point. At 411g the knife is notably lighter than its dimensions suggest, which is one of the details that consistently catches first-time users off guard. This is not a bone chopper - it is a high-performance slicer that happens to be large, and should be used accordingly. Note that the CKTG cleaver saya does not fit this model.
What Customers Are Saying: Professional chefs with years of experience describe this as one of the best knives they have owned at any price, and several note it replaced most of their knife roll for daily prep. The combination of size and surprising lightness draws consistent praise - cooks with larger hands in particular find the 110mm blade height gives them the knuckle clearance that smaller cleavers lack. Edge retention and sharpening ease get high marks across the board, with multiple owners noting it takes an edge comparable to much more expensive Japanese knives. Many buyers come to this knife after the KF1303 and describe it as the natural upgrade - a little taller and longer, but with the same essential character. A recurring theme is that this knife makes cooking more enjoyable, not just more efficient.
Care Instructions: The CCK Large Slicer is made from carbon steel and will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Use wood or rubber cutting boards and avoid bones, frozen foods, and hard materials - this is a slicer, not a chopper.
- Maker: Chan Chi Kee (CCK)
- Location: Hong Kong
- Steel: Carbon Steel
- Engraving: Laser Engraved
- Weight: 14.5 oz (411g)
- Blade Length: 227mm
- Total Length: 330mm
- Spine Thickness at Heel: 3mm
- Blade Height: 110mm
- Handle Diameter: 30.5mm
- Storage Note: CKTG cleaver saya does not fit this model
Average rating is 4.5
By: Ken Schwartz
Mountain House,CAI picked up one of these years ago on a trip to Hong Kong. The edge wraps around all the way to the tip,giving you a longer edge than a standard cleaver,making it very useful for slicing cuts such as portioning fillets. Also useful for hanging style cuts as the forward edge is in a more comfortable position. Use it by making a cut drawing the blade towards you,flexing the wrist as you approach the tip.
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Ken
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Ken
By: Omen Eagle
Portland MEI bought this knife on impulse because it’s cool looking. I find my self using it a lot more than I thought I would,It chops great I also have found that this knife can be held almost like a pen and the forward edge can be used to peel celleriac and large turnips. All around a fun and useful knife the steel easely takes a keen edge.
0.3By: Lynn Powell
San Marcos TexasI bought this as a gift for my son who is a chef. He really enjoyed getting it and also the reaction from others when he showed it to them.
0.3By: MJP
Alexandria,VAGreat knife. Very sharp and easy to handle. Does great with poultry butchering but be careful with larger cuts and large bones. I gave it a pretty serious dent in the blade trying to tackle lamb bones.
0.3Chan Chi Kee has been producing Chinese kitchen knives in Hong Kong for generations, and the Lil Rhino represents the more unconventional end of their range. The curved edge runs all the way to the pointed tip, giving you more usable edge length than the profile might suggest - useful for portioning fillets, working between bones, removing skin, and making drawing cuts that a flat cleaver simply cannot execute. The pointed tip gets into tight spaces with ease. At 215mm and 240g it is compact and lighter than it looks, and the carbon steel blade sharpens effortlessly, taking a keen edge on basic stones and holding it through hard use. Fit and finish are utilitarian rather than refined, which is exactly what you should expect from a working tool at this level. Note that finish sharpening service is not available for this knife, and the standard CKTG cleaver saya does not fit this model.
What Customers Are Saying: Reviewers consistently describe the Lil Rhino as a knife that starts as a curiosity and ends up as a kitchen staple. Several bought it on impulse for the look alone and found themselves reaching for it daily. The edge gets high marks across the board - the carbon steel sharpens quickly and holds well, with multiple owners noting it performs at a level well above its price point. Professional cooks mention using it through full shifts and having coworkers ask about it. The curved profile takes a session or two to get comfortable with, particularly for cooks accustomed to flat-edge technique, but those who put in the time consistently report it becoming one of the most versatile knives they own. The pointed tip draws specific praise for its usefulness on proteins and fish.
Care Instructions: The Lil Rhino is made from carbon steel and will develop a patina with regular use. Wipe and dry the blade after every use and avoid leaving it wet or in contact with acidic foods for any length of time. Hand wash only - no dishwasher. Apply a light coat of camellia oil before storage, especially if the knife will sit unused for more than a few days. Use wood or rubber cutting boards to protect the edge and avoid lateral stress on the blade during use.
- Maker: Chan Chi Kee (CCK)
- Location: Hong Kong
- Construction: Forged Mono Carbon Steel
- HRC: Approximately 57-59
- Finish: Kurouchi (Blacksmith's Finish)
- Bevel: Double Bevel, Even (50/50)
- Handle: Wooden Barrel Style with Metal Ferrule and Stick Tang
- Engraving: Laser Engraved
- Weight: 8.5 oz (240g)
- Blade Length: 215mm
- Total Length: 290mm
- Spine Thickness at Heel: 3mm
- Blade Height: 81mm
- Storage Note: Standard CKTG cleaver saya does not fit this model
- Service Note: Finish sharpening service not available for this knife
The KF1303 is made from carbon steel with a kurouchi (black, as-forged) finish that adds surface toughness and gives the blade a distinctive, workmanlike look. The blade is notably thin for a cleaver - thin enough to take a keen edge and move through dense vegetables and boneless meats with very little resistance. A slight belly in the edge profile keeps the tip from digging into the board during fast chopping strokes. The flat of the blade doubles as a bench scraper for transferring prep work, and the wide face gives you a confident, stable platform for rocking cuts. At 210mm it is compact enough to feel nimble rather than intimidating, which is part of why so many people who pick one up never go back to a traditional chef knife.
What Customers Are Saying: Owners describe this as a knife that consistently surprises people who expect a cleaver to feel heavy and unwieldy. The sharpness out of the box draws repeated praise, and many report that a quick session on a basic whetstone takes the edge to a level that makes hard vegetables feel like no resistance at all. Professional cooks mention reaching for it during full shifts across a wide range of tasks. Several long-term users note that it has quietly replaced the rest of their knife roll for daily prep. A common theme is that first-time cleaver users find the format clicks almost immediately, and a number of reviewers specifically note how well it handles garlic, ginger, and other fine work that you might not associate with a cleaver profile.
Care Instructions: The KF1303 is made from carbon steel and will develop a patina with use. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of food-safe oil such as camellia oil if storing for any extended period. Do not use this knife on bones, frozen foods, or hard materials - it is a vegetable and boneless protein knife and should be treated accordingly.
- Brand: CCK (Chan Chi Kee)
- Location: Hong Kong
- Steel: Carbon Steel
- Finish: Kurouchi (Black As-Forged)
- Engraving: Laser Engraved
- Weight: 8.8 oz (249g)
- Blade Length: 210mm
- Total Length: 315mm
- Spine Thickness at Heel: 3mm
- Blade Height: 89mm
At 205mm the blade is compact and light, which is part of what surprises people who pick one up expecting something heavy and blunt. This is a vegetable slicer first and foremost, ground thin enough to move through produce, boneless proteins, and aromatics with very little resistance. The flat edge profile gives you full contact on push cuts, and the wide face does double duty as a bench scraper for moving prep work around the board. Stainless steel means sharpening is a touch more work than carbon, but the edge responds well to quality water stones and holds up reliably through daily use. Do not use this knife on bones, frozen foods, or hard materials - the blade is designed for finesse, not force.
What Customers Are Saying: Owners consistently describe this as the knife that quietly took over their kitchen. Many who expected to use it occasionally for vegetable prep find it has become the first knife they reach for across nearly every task - vegetables, proteins, aromatics, and even bread. The lightweight feel draws particular praise, especially from cooks who found heavier knives tiring. Several reviewers note that the stainless version was a deliberate choice for ease of maintenance, and that it sharpens more easily than they anticipated. A common theme is that first-time cleaver users are genuinely surprised by how quickly the format clicks, and by how much more confident and efficient their prep work becomes as a result.
Care Instructions: The CCK Small Stainless Cleaver is low-maintenance by design. Hand wash with mild soap and dry thoroughly after use - avoid the dishwasher and abrasive scrubbers. Do not use on bones, frozen foods, or hard materials. Store on a magnetic strip, in a blade guard, or in a knife block to protect the edge between uses. Sharpen on quality water stones and maintain with a ceramic rod or strop between full sharpenings.
- Brand: CCK (Chan Chi Kee)
- Location: Hong Kong
- Steel: Stainless Steel
- Style: Sangdao (Small Chinese Chef Knife)
- Blade Length: 205mm
Add a graceful touch of Japanese artistry to your table setting with this ceramic chopsticks holder shaped like an origami crane. Designed to elevate your chopsticks off the table, it keeps them clean while adding a subtle decorative accent inspired by traditional Japanese symbolism.
Each piece is made in Japan from smooth, durable ceramic with crisp detailing that captures the elegance of a folded paper crane — a symbol of peace and good fortune. Perfect for everyday meals or as part of a refined table presentation.
Care Instructions: Hand wash or wipe clean with a soft cloth. Avoid abrasive cleaners.
The Cerax line is one of our most consistently recommended stone series for cooks who want reliable, high-performing stones at an honest price. If you need a coarse stone that keeps up with hard carbon steels and damaged edges, this is a solid choice before moving up through 1K and beyond.
- Brand: Suehiro Cerax
- Grit: 320
- Dimensions: 205mm x 73mm x 27mm
- Includes: Rubber stone holder and cleaning stone
- Use: Soak before use
The 1K side handles the heavy lifting — reprofiling a neglected edge, removing chips, or setting a new bevel on a knife that has lost its geometry. The 3K follows to refine that edge, smoothing out the scratch pattern left by the coarser grit and bringing the blade to a clean, functional sharpness suitable for most kitchen tasks. Both stones measure 185mm by 65mm, a standard size that accommodates most knife lengths comfortably. The 1K stone runs slightly thicker at 16mm versus 13mm for the 3K, reflecting the heavier use the coarser side typically sees over time. The box the set ships in doubles as a stone holder during sharpening, which keeps the setup stable and contained without needing a separate fixture. A small nagura is included for raising a slurry on the stone surface or cleaning the face between uses.
What Customers Are Saying: Customers consistently describe these stones as an excellent value and a satisfying introduction to water stone sharpening. Beginners appreciate the accessible learning curve and find the sharpening process enjoyable even before technique is fully dialed in. More experienced users note that the stones produce a good slurry and respond well with regular flattening and attention from the included dressing stone. A few users mention that the combination box system works best at a sink or with a dedicated water source given how much slurry the stones generate, and suggest that those who already own a stone holder may prefer purchasing the individual Cerax stones separately. The consensus on edge quality is consistent — sharp results and strong performance for the price.
Care Instructions: These are water stones — soak each side for 5 to 10 minutes before use to ensure the surface is fully saturated. Do not leave them submerged for extended periods, and allow them to dry thoroughly before storing. Keep the stones flat with regular lapping to maintain consistent sharpening results over time. Store in a dry location away from freezing temperatures.
- Brand: Suehiro
- Series: Cerax
- Location: Niigata, Japan
- Grits: 1000 and 3000
- Stone Dimensions: 185mm x 65mm
- 1K Thickness: 16mm
- 3K Thickness: 13mm
- Type: Water Stones
- Includes: Stone holder box, nagura
At 2 3/4" in diameter, it’s the perfect size—easy to spot without being over the top. Durable and easy to apply, it sticks cleanly and holds up well with everyday use. Whether you're a home cook, pro chef, or sharpening enthusiast, it’s a small badge of honor for people who appreciate a seriously sharp knife.
Care Instructions: Apply to a clean, dry surface for best adhesion. Press firmly and allow time to fully set. Avoid repeated repositioning once applied.
Keep a pack nearby whether you're prepping dinner, breaking down boxes, or showing off your new gyuto skills. Each bandage features the CKTG logo so even your minor kitchen mishaps can have a little style. Practical, funny, and honestly… you’ll probably need them.
Care Instructions: For minor cuts only. Clean the wound before applying. Replace as needed and keep dry for best adhesion. If you need more than one… maybe slow down a bit.
Made from durable black felt material, these guards are lightweight, easy to use, and gentle on your knife edges. They slide on and off easily and are a great option for protecting your knives in a drawer, knife roll, or bag.
Care Instructions: Make sure to install the guards with the spine exposed and the edge covered. Keep dry and avoid prolonged moisture exposure.
The fine stainless steel tips allow you to grip small items securely, making them ideal for microgreens, herbs, edible flowers, and other detailed finishing touches. The offset design improves visibility and comfort during use, while the lightweight construction helps reduce hand fatigue during long prep sessions.
Each pair is engraved with “Chefknivestogo”, adding a subtle branded touch to a practical kitchen tool. Also available in gold, blue, and rainbow finishes, these tweezers bring both function and personality to your plating setup. They are a dependable, affordable addition to any professional or serious home kitchen.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.
Average rating is 4.5
By: Gino
Abington,PaLove these! They do the job perfectly and are inexpensive enough to buy one for every knife in the drawer. Just cut them to size with scissors.
0.3By: Kin
Orlando FLGets the job done,and can’t beat the price. Also the graphics are great
0.3Designed to accommodate a range of sizes, the set works for everything from small utility knives to full-size chef’s knives up to 12" in length. They’re an inexpensive, practical solution for keeping your knives—and your fingers—safe without adding bulk to your setup.
Care Instructions: Keep guards clean and dry. Avoid excessive moisture to maintain durability. Insert knives carefully to prevent damage to the guard and edge.
Included Sizes:
The fine stainless steel tips provide excellent grip and control, making them ideal for placing microgreens, herbs, edible flowers, and other small ingredients with accuracy. The offset design improves visibility and comfort during use, helping reduce hand fatigue during long prep sessions. Each pair is engraved with “Chefknivestogo” for a subtle branded touch.
Also available in stainless, gold, and rainbow finishes, these tweezers add both function and personality to your plating toolkit.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.
Average rating is 4.8
By: Alex
Woodlands,TXsword oil,to protect carbon steel,does exactly that,good addition to anyone’s knife maintenance kit.
0.3By: Rob Babcock
Sioux Falls,SDNot a lot to say about this stuff. It’s oil! It does exactly what it’s supposed to without any off smells or toxic crap that can transfer to food. It’s kept all traces of patina off my new Tanaka Ao Ko nakiri...is that good or bad? :-)
Also,cheaper than ordering from Japan! Thanks,Mark!
0.3Also,cheaper than ordering from Japan! Thanks,Mark!
By: Rob Babcock
Sioux Falls,SDI love this stuff. It keeps my Shiro knives blem free- a tall order! Very nice on my Ao Ko blades,too.
Great stuff,especially for the money.
0.3Great stuff,especially for the money.
By: ER
Louisville,KYDoes what it’s supposed to do.
I don’t know what I’d do without this stuff to keep my white #2 steel knives rust-free!
0.3I don’t know what I’d do without this stuff to keep my white #2 steel knives rust-free!
By: Mr.Magnus
Sweden StockholmThis oil is great for knives. only oil you will ever need. and one of these bottels will last for a loooong time.
0.3By: Joe C
Patchogue,NYAll i can say is this product is quality,clean,oil. I use it on my straight razors and it protects great.
0.3By: Joe C
Patchogue,NYHigh quality,clean oil. Protects carbon steel straight razors very nicely.
0.3By: Catherine
Nashville,TNGreat quality,no odor & a little bit goes a long way. FYI: I’m new to Japanese knives (bought 2 from here so far) & their maintenance,but the oil doesn’t feel sticky or watered down.
I only got my gyuto 2 weeks ago & the oil 1 week ago & it’s holding up nicely so far & it doesn’t feel like it would expire anytime soon.
Overall,I agree with the other reviews. It’s going to last a good,long time for me as a casual home cook.
0.3I only got my gyuto 2 weeks ago & the oil 1 week ago & it’s holding up nicely so far & it doesn’t feel like it would expire anytime soon.
Overall,I agree with the other reviews. It’s going to last a good,long time for me as a casual home cook.
By: Charles Bush
Lexington,KYI ordered this alongside my first carbon Japanese kitchen knife. The oil was packed well (no spills,which is impressive since there is no "freshness seal" such as is ubiquitous on most other products of this type. Exactly as described,this is pure Tsubaki oil,completely unscented and thinner than your typical mineral oil. Good for anything knife related,it is very effective for honing on oil stones and works well as a handle oil too. The primary use of this oil,however,is as a rust preventative. I really can’t comment on this aspect much,only time (and a few humid summers) will really tell.
In the end,the Tsubaki oil has proven indistinguishable from USP mineral oil in my use,aside from the slight difference in consistency,I am glad to have tried this product,but in the future,I will reserve this oil for occasional use until I can tell a difference.
0.3In the end,the Tsubaki oil has proven indistinguishable from USP mineral oil in my use,aside from the slight difference in consistency,I am glad to have tried this product,but in the future,I will reserve this oil for occasional use until I can tell a difference.
This 118ml bottle contains virgin organic camellia oil extracted from the seeds of the Camellia oleifera plant. The oil is light, nearly odorless, and absorbs into blade steel and wooden handles without building up over time. The bottle is fitted with a fine spray top that makes application quick and controlled — a light spritz across the blade followed by a wipe with a paper towel or cloth is all that is needed. The same oil works well on wooden handles to prevent drying and cracking, and experienced users find it useful as a light lubricant on oil sharpening stones as well. A 118ml bottle goes a long way; home cooks typically find a single bottle lasts through years of regular use. Not for consumption — for blade and tool care only.
What Customers Are Saying: Reviewers consistently describe the oil as clean, unscented, and thin — exactly what is needed for carbon steel knife maintenance. Multiple owners note it lasts considerably longer than expected given regular use, with home cooks describing a single bottle as sufficient for years of daily application. Users who own both carbon knives and straight razors mention it as their go-to protective oil across both categories. One reviewer new to Japanese knives specifically notes it held up well through the first several weeks without any stickiness or degradation in quality.
Care Instructions: Apply a light coat to clean, dry blade steel before storing. Wipe any excess with a paper towel or cloth. Reapply as needed, especially after extended storage or in humid conditions. Not for consumption.
- Brand: CKTG
- Contents: Virgin Organic Camellia Oil (Tsubaki Oil)
- Volume: 118ml
- Weight: 4.9 oz (138g)
- Applicator: Fine spray top
- Use: Carbon steel knife and tool rust prevention, handle conditioning
- Note: Not for consumption
A small amount goes a long way with this compound. Simply apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is ideal as a final finishing step after sharpening and pairs well with leather or synthetic strops for consistent, high-end results.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
Review Synopsis: Customers consistently praise the speed and effectiveness of this ultra-fine paste, noting that it can quickly restore edges that were difficult to refine even with high-grit stones. Users report achieving razor-level sharpness with minimal effort, often describing the results as dramatic and immediate. Many also highlight its excellent value, ease of use, and dependable performance.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste works well as a final or near-final step after sharpening and pairs nicely with leather or synthetic strops for consistent, high-performance results.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
Review Synopsis: Customers appreciate the fast cutting speed and impressive polishing ability of this 0.5 micron paste, noting that it quickly refines edges to a very high level of sharpness. Many users highlight how easy it is to apply and how little product is needed, while also praising the excellent value and reliable, consistent results across a range of blades.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste pairs well with leather or synthetic strops and is a great bridge between coarser compounds and ultra-fine finishing abrasives.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
Review Synopsis: Customers like the balance this 0.75 micron paste provides, noting that it refines edges quickly while still leaving enough bite for excellent cutting performance. Many users highlight its ease of use, efficient polishing action, and consistent results, making it a dependable step in a stropping progression.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is ideal as a final step for most kitchen knives and pairs well with leather or synthetic strops for consistent, high-performance results.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
Review Synopsis: Customers consistently favor this 1 micron paste for its ability to produce a razor-sharp edge with just the right amount of bite for kitchen use. Many highlight how easy it is to use and how quickly it delivers excellent results, making it a dependable finishing compound and a favorite in daily sharpening routines.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is quick, easy to use, and very effective at improving sharpness and refining scratch patterns prior to final polishing.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
Review Synopsis: Customers appreciate the strong performance and value of this 3 micron paste, noting that it delivers fast, visible improvements in edge sharpness without the need for expensive high-grit stones. Many users highlight how easy it is to apply and how effective it is as a pre-finishing step, making it a smart addition to any sharpening progression.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is quick, easy to use, and very effective for establishing a clean, refined edge before moving to finer micron levels.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
Review Synopsis: Customers value the fast cutting speed and versatility of this 5 micron paste, noting that it quickly improves edge sharpness and prepares blades for finer finishing steps. Many users appreciate how easy it is to apply and how effective it is as an entry point into stropping, delivering consistent and reliable results.
Crafted from premium stainless steel, this spoon offers excellent balance and enhanced control while working with sauces, oils, or reductions. Measuring 8 inches in length, it is compact enough for detailed work while still providing comfortable reach. Each spoon is sold individually.
Care Instructions: Dishwasher safe. For best appearance, hand wash and dry promptly after use.
The fine stainless steel tips offer a secure grip on small ingredients such as microgreens, herbs, edible flowers, and other garnishes. The offset design improves line of sight and comfort during use, making them easy to handle during extended prep sessions. Each pair is engraved with “Chefknivestogo” for a clean, subtle branded touch.
Also available in stainless, blue, and rainbow finishes, these tweezers combine professional function with distinctive style.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.
At under five dollars it is one of the easiest upgrades to a knife gift — a simple way to present a knife cleanly and intentionally rather than handing it over in a bag or bubble wrap. It works equally well for a single knife purchase you are wrapping yourself or as an add-on when ordering a knife as a present for someone else. No frills, no padding included — just a well-proportioned box that does the job and lets the knife inside speak for itself.
- Brand: CKTG
- Dimensions: 2.75" x 15.75"
- Material: Cardboard
- Use: Knife gift box and presentation
The thin, flexible powder-coated blade bends just enough to glide smoothly over surfaces without tearing or dragging. It is equally at home spreading butter on toast, smoothing cream cheese on a bagel, flipping small items on a pan, or adding a professional finishing touch to plated dishes. The offset angle allows you to reach the edges and corners of pans and boards more easily than a straight blade, and the round black handle fits comfortably in hand with a secure grip. Stainless construction means it is durable, rust resistant, and easy to clean — hand wash and dry thoroughly after use.
Care Instructions:
Hand wash with mild soap and dry thoroughly after use to prevent water spots. The stainless blade is durable and rust resistant with proper care.
The fine stainless steel tips provide a secure grip on small, delicate ingredients such as microgreens, herbs, edible flowers, and garnishes. The offset design improves visibility and comfort, making them easy to maneuver during extended prep sessions. Each pair is engraved with “Chefknivestogo” for a clean, subtle branded finish.
Also available in stainless, blue, and gold finishes, these tweezers bring both function and personality to your plating toolkit.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.
Average rating is 5
By: Rob Babcock
Sioux Falls,SDOkay,it’s just a Sharpie...but if you work in a kitchen you know Sharpies are like ciggies in prison! They’re cash money! ;-) And everyone will always try to swipe your pens and Sharpies,that’s just life in the kitchen. Well,no one I work with has the CKtG version! It’s like LoJack for your pens.
Highly recommended.
0.3Highly recommended.
By: steve
fl.this pen is amazing! as soon as I opened the package,which came super fast by the way! my teeth were brighter,i felt taller,and my dog liked me! And above all people could read my spelling for the first time! Amazing! highly recommend.
0.3It writes like a Sharpie should—bold, reliable, and always within reach (until someone tries to swipe it). Customers love it as a fun add-on, a practical tool, or even a clever way to hit free shipping. It’s simple, useful, and just a little bit legendary in the kitchen world.
Care Instructions: Cap tightly after use to prevent drying. Store in a cool, dry place.
Review Synopsis: Customers love the humor and practicality of this item. Many point out that you can never have enough Sharpies in a kitchen, and the CKTG branding helps yours stand out (and maybe not get “borrowed”). It’s often added to reach free shipping thresholds and ends up being a surprisingly appreciated bonus. Reviews range from straightforward praise to tongue-in-cheek exaggerations, but the message is consistent—it’s a simple, useful tool with a fun personality.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|wallet||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-slim-fit-leather-wallet-217.png||||||Chefknivestogo Slim Fit Leather Wallet||Wallet||specials > closeouts||Resources > CKTG Close Outs > ||9.950 ||5.950 ||||||0.200 ||||1||1||1||0||||||||Chefknivestogo Leather Wallet — A Sharp Addition to Our Swag Collection
We’re excited to add this sleek leather wallet to our growing Chefknivestogo swag lineup! Just like our knives, it blends function, form, and quality craftsmanship in one clean design.
Crafted from 100% genuine leather with a smooth finish and durable polyester lining, this minimalist wallet offers everyday practicality without the bulk. Despite its slim size — just 3 1/8" x 4 7/16" x 1/9" — it features eight smartly designed slots to keep your essentials organized and accessible.
The embossed Chefknivestogo logo adds a touch of class and makes this a perfect gift for any knife enthusiast or loyal fan. Each wallet comes beautifully boxed and ready to gift.
**Features:**
Would you like me to tailor it further for a Turbify product listing (HT||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chsmhibo15x8||item-1||solidtemplate||booscutboar||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-small-hinoki-board-15-x-8-x-75-51.png||||||Chefknivestogo Small Hinoki Board 15" x 8" x 0.75"||Chefknivestogo-Hinoki||knife-accessories > booscutboar||Accessories > Cutting Boards > ||40.000 ||||||||||||1||1||1||0||||||||Hinoki is Japanese cypress, one of the most prized woods in Japan and a material with a history that stretches back centuries. It has been used in the construction of sacred temples, traditional bath houses, and the finest wooden interiors in the country — valued for its tight grain, natural durability, and the warm, clean fragrance it releases when cut or wetted. In the kitchen, those same qualities make it an exceptional cutting board material, and it has been a staple in professional Japanese kitchens for generations.
This board is imported directly from Japan and sized at 15 x 8 x .75 inches — a practical everyday format that is large enough for sandwich prep, salad assembly, fruit, cheese, and light vegetable work, but compact and light enough to pull out and put away without a second thought. Hinoki is softer than most Western hardwoods, which means it is exceptionally gentle on knife edges, helping maintain sharpness between sharpenings. It is also naturally antimicrobial, resisting the bacteria and odors that can develop in harder, more porous boards over time. The pleasant cedar-like scent it releases during use is a bonus that never gets old.
To keep your hinoki board in top condition, hand wash with mild soap and dry it promptly — never soak it or put it in the dishwasher. Occasional treatment with a food-safe board butter or mineral oil will keep the wood nourished and help it last for years. Store it upright or flat in a dry place away from direct heat sources.
What started as a small home-based project grew quickly into a full-time business. Sue’s interest in cooking and culinary school sparked the idea, and Mark saw the opportunity to bring high-quality knives to a wider audience online. Within a year, the business outgrew its original space and moved into a dedicated location near the University of Wisconsin before eventually relocating to Fitchburg, Wisconsin, where we operate today.
Over time, our focus has centered on handcrafted Japanese knives from respected blacksmiths such as Takeda, Moritaka, and Tanaka, along with a strong selection of sharpening stones and accessories. We are committed to offering honest advice, fast shipping, and long-term customer support to cooks who value well-made tools.
This page features the official Chef Knives To Go (CKTG) logo used across our website, forum, and customer communications.
Care Instructions: Stickers can be applied to clean, dry surfaces. For best adhesion, avoid oil or moisture during application.
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Average rating is 5
By: Marcel Biesenbeek
Hoofddorp,The NetherlandsCool shirt,nice logo,proud to wear it!
0.3The 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"||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chrese||item-1||solidtemplate||knshse||https://s.turbifycdn.com/aah/chefknivestogo/chip-repair-service-71.png||||||Chip/Tip Repair Service||Chips||knife-accessories > knshse||Accessories > Knife Sharpening Service > ||34.950 ||||||||||||1||1||1||0||||||||Here is the updated chip/tip repair page copy with the combined order note added, matching the same placement used on the sharpening service page, and with all platform rules applied (no apostrophes, no em dashes):
We offer professional chip and tip repair for kitchen knives. Whether your blade has taken a serious chip, lost a tip, or suffered edge damage, we will restore it to working condition and finish with a sharp edge.
Quick Note: We do NOT send a box. Please pack and ship your knife to us after ordering.
How It Works: Place your order, pack your knife, and ship it using any carrier (USPS, UPS, FedEx, etc.). You are responsible for packing and shipping the knife to us. If you order other items from our store at the same time, we will hold your order until your knife arrives, complete the repair, and ship everything back together in one package.
Packing Instructions: Wrap the blade in cardboard, bubble wrap, or a knife guard and tape it so it cannot move or cut through the packaging. Place it in a sturdy box and include your name inside (very important). Watch our packing video before shipping.
Shipping Address: Chefknivestogo, 5980 Executive Drive, Suite D, Fitchburg, WI 53719
Turnaround Time: Most orders are completed within a few days of arrival and shipped back promptly.
Return Shipping: Price includes return shipping - no extra charges.
What We Can Do: Remove chips, repair or reshape broken tips, restore the edge profile, and return your knife sharp and ready to use. For major damage, send us a photo before ordering so we can confirm the repair is possible.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chkiknfa||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-knife-factory-46.png||||||Chopper King||||shopbysteel > white2steel||Shop by Steel > White #2 Steel > ||||||||||||||0||1||0||0||||chkimiork5fi chkiwh2na161 chkiwh2mich1 sonofork5cas chkisidrvch knkish2cl taknkiau chkiw2smsl chkivgsmsl21 chkivgno1cl chkibigtube chkikish chkismkisc chopper-king-vg10-g2402||||Chopper King Knife Factory is based in Taiwan and imports their steel from Japan, so they have excellent steel at great prices.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chkibigtube||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-big-tuna-belly-97.png||||||Chopper King Blue #1 Big Tuna 280mm||CK-B1-BigTuna||resources > cleavers||Knife Types > Cleavers > ||185.000 ||||||||4.000 ||||1||1||1||0||||||||Chopper King Big Tuna Belly. Besides breaking down huge fish this knife would make a great conversation starter at a BBQ cook-off.
The ergonomic handles provide a comfortable, secure grip, making them easy to control during longer prep sessions. With a slightly larger size and sturdy feel, these shears strike a nice balance between power and usability, making them a solid choice for both home cooks and professionals looking for dependable performance at a great price.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Avoid cutting very hard materials such as bones or frozen foods to prevent damage and maintain edge performance.
Originally designed for professional kitchen use, especially for fish fabrication, this knife is favored by cooks who value simple steels that sharpen easily and perform reliably day after day. The Mini Orca has a rustic, handmade look with subtle forging marks that reflect its small-batch production. It is a practical, hardworking knife for anyone looking to step beyond factory-made designs and into something with personality and feel.
Care Instructions: This knife is made from carbon steel and will discolor with use. Hand wash only and dry immediately after use. Do not use the dishwasher. Avoid cutting frozen foods, bones, or hard objects to prevent chipping. Apply a light coat of food-safe oil during storage.
This knife is hammer-forged in Taiwan using san mai construction with a VG1 core steel, often referred to as Stainless Chromax. VG1 is a semi-stainless steel that offers a balanced combination of edge retention, ease of sharpening, and improved corrosion resistance compared to traditional carbon steels. It takes a fine, clean edge and maintains it well under regular kitchen use. The soft stainless cladding adds durability and reduces maintenance, making it easier to manage in a busy home or professional environment. With a thick 4 mm spine and generous 87 mm blade height, the knife has excellent knuckle clearance and a stable, authoritative feel on the board.
Handcrafted Note: Chopper King cleavers are forged by a skilled Taiwanese blacksmith and prioritize performance over cosmetic perfection. Minor scratches, visible hammer marks, and slight grind inconsistencies are normal. These are working knives built for use, not display pieces.
Care Instructions: Although more stain-resistant than carbon steel, the core is not fully stainless. Hand-wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones, and do not torque the blade sideways during use.
The ergonomic handles provide a comfortable grip, and the lightweight build makes them easy to use without feeling bulky or tiring in hand. Simple, practical, and well made, these scissors are a useful addition to any kitchen drawer.
Care Instructions: Hand wash and dry thoroughly after use. Do not leave wet for extended periods. Store in a dry place.
Chopper King of Taiwan is a small, family-run workshop producing distinctive knives with tons of character—and we’re proud to be their first U.S. dealer here at CKTG. The "Son of Orca" Funayuki is forged from K5 carbon steel, prized for its razor-sharp edge, stability, and easy touch-up maintenance. This versatile slicer brings personality and performance to everyday prep tasks.
Originally designed for restaurant use, particularly for breaking down fish, these knives are favored by pros who appreciate blades that sharpen easily and perform reliably. With its rustic style, handcrafted feel, and limited production, the Son of Orca is a great choice for cooks looking for something beyond the typical factory-made fare.
Kakutani Fish Knife Specs:
Hammer forged in Taiwan using san mai construction, the core steel is AUS10 stainless from Japan, clad in stainless for added durability and corrosion resistance. AUS10 is known for taking a fine edge while offering solid edge retention and toughness in daily use. The blade measures approximately 3 mm at the heel and tapers to about 1.5 mm at the middle of the spine, giving it good cutting efficiency without feeling fragile. Fit and finish are very good for the price, and the knives typically arrive with a strong out-of-the-box edge. Minor scratches or cosmetic imperfections are common and considered typical for this maker. The maple handle provides a comfortable, practical grip.
Care Instructions: This knife is stainless and low maintenance, but it should still be hand washed and dried after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones and do not torque the blade sideways during use.
- Maker: Chopper King
- Location: Taiwan
- Construction: San Mai, Hammer Forged
- Edge Steel: AUS10 Stainless Steel (Japan)
- Cladding: Stainless
- Weight: 12.4 oz (352 g)
- Blade Length: 210 mm
- Blade Height at Base: 105 mm
- Spine Thickness at Base: 3 mm
- Spine Thickness at Middle: 1.5 mm
- Handle: Maple
This knife uses Japanese Takefu VG1 stainless steel for the core, replacing the former White #2 carbon steel. VG1 is a fine-grained stainless steel that sharpens easily, takes a clean edge, and offers excellent corrosion resistance with minimal maintenance. The stainless cladding further reduces reactivity, making this a strong choice for cooks who want high performance without carbon steel upkeep. An engraved dragon motif adds character, while the octagonal mahogany handle with blackwood ferrule provides a secure, comfortable grip.
Handcrafted Note: These knives are made by hand at an exceptional value. As a result, you may notice minor cosmetic marks or light scratches from the forging and finishing process. These do not affect performance and are considered part of the character of a handmade knife—details you would not typically see on mass-produced factory knives.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Forged in Taiwan using three-layer stainless clad construction, the core steel is VG10, a well-known stainless alloy valued for edge retention, fine grain structure, and corrosion resistance. It takes a keen edge and holds it well with routine maintenance. The blade measures approximately 3 mm at the base and thins to about 1.5 mm through the middle, giving it good cutting efficiency while maintaining strength. The maple handle provides a comfortable grip and complements the clean stainless build.
Care Instructions: VG10 is stainless and low maintenance, but the knife should still be hand washed and dried after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones and do not torque the blade sideways during use.
- Maker: Chopper King
- Location: Taiwan
- Construction: Stainless Clad, Three-Layer
- Edge Steel: VG10 Stainless
- Weight: 12.6 oz (358 g)
- Blade Length: 211 mm
- Total Length: 318 mm
- Spine Thickness at Base: 3 mm
- Spine Thickness at Middle: 1.5 mm
- Blade Height: 105 mm
- Handle Length: 109 mm
- Handle: Maple
The blade is made from VG10 stainless steel, a popular Japanese alloy known for its ability to take a very fine edge while offering good edge retention and corrosion resistance. It sharpens cleanly, holds an edge well, and is much easier to care for than carbon steel. The thinner profile and moderate spine give it a light, agile feel on the board, while the 240mm length provides excellent reach for larger prep tasks. The blade height offers good knuckle clearance, and the overall balance makes it comfortable for extended use.
Care Instructions: Hand wash and dry thoroughly after use. Do not use in the dishwasher. Avoid cutting frozen foods or hard materials. Maintain the edge with water stones or quality sharpening systems.
This knife is hammer forged in Taiwan using a san mai construction with a high-grade VG10 stainless core imported from Japan. VG10 is known for its fine grain structure, excellent edge retention, and corrosion resistance. Hardened to 60–61 HRC, it takes a very sharp edge and holds it through demanding prep. One customer reported cutting 20 pounds of butternut squash without issue and praised the strong edge retention and easy touch-up on a Chosera 1000 stone, which quickly produced a wicked sharp edge. The performance is confident, durable, and ready for daily kitchen work.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches and hammer marks are common. They are a tremendous value for the performance you receive, but they are not museum-quality showpieces.
Care Instructions: Hand-wash and dry thoroughly after use. Do not put in the dishwasher. Avoid cutting frozen foods or hard bones. Use proper technique and avoid torquing the blade sideways. Maintain the edge with water stones or a ceramic rod as needed.
Unlike similar cleavers we've carried before, such as those by Shi Ba Zi, these knives are in a league of their own. They arrive with an impressively sharp edge right out of the box and boast a solid fit and finish that exceeds expectations. At this price point, they represent an outstanding value for any kitchen enthusiast.
Please note that Chopper King cleavers are made with good steel and forged by an excellent blacksmith, but minor scratches and hammer marks are common. They offer excellent value and performance, though they are not museum-quality pieces.:)
*Our cleaver saya does not fit this cleaver due to the height of the blade.
This knife is hammer-forged in Taiwan using san mai construction with a White #2 (Shirogami #2) carbon steel core imported from Japan. White #2 is prized for its extremely pure composition, fine grain structure, and ability to take a screaming sharp edge quickly. Hardened to 60–61 HRC, it sharpens unbelievably fast and responds beautifully on water stones. One customer noted that after professional thinning and a slight hollow grind adjustment, the knife absolutely sailed through food. The steel has proven surprisingly tough for hard prep, showing only minor micro nicks even under heavy use. While edge retention is typical of White #2, touch-ups are fast and easy, often going straight to a 2000-grit stone for quick maintenance. The stainless cladding helps reduce reactivity and makes carbon steel easier to manage in a busy kitchen.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches, uneven grind lines, and visible hammer marks are common. They offer tremendous performance for the price, but they are not museum-quality showpieces.
Care Instructions: Hand-wash and dry thoroughly after use. The core steel is reactive and will develop a patina with use. Do not put in the dishwasher. Avoid cutting frozen foods or hard bones. Maintain the edge with water stones and avoid torquing the blade sideways during use.
This knife is hammer-forged in Taiwan using san mai construction with a White #2 (Shirogami #2) carbon steel core imported from Japan. White #2 is prized for its extremely pure composition, fine grain structure, and ability to take a screaming sharp edge quickly. Hardened to 60–61 HRC, it sharpens unbelievably fast and responds beautifully on water stones. One customer noted that after professional thinning and a slight hollow grind adjustment, the knife absolutely sailed through food. The steel has proven surprisingly tough for hard prep, showing only minor micro nicks even under heavy use. While edge retention is typical of White #2, touch-ups are fast and easy, often going straight to a 2000-grit stone for quick maintenance. The stainless cladding helps reduce reactivity and makes carbon steel easier to manage in a busy kitchen.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches, uneven grind lines, and visible hammer marks are common. They offer tremendous performance for the price, but they are not museum-quality showpieces.
Care Instructions: Hand-wash and dry thoroughly after use. The core steel is reactive and will develop a patina with use. Do not put in the dishwasher. Avoid cutting frozen foods or hard bones. Maintain the edge with water stones and avoid torquing the blade sideways during use.
At 23mm x 155mm, this plate is sized precisely for the Edge Pro and is not intended for freehand sharpening. It handles virtually every knife steel on the market, making it a practical starting point for any sharpening session that requires significant work before moving to finer grits. One customer confirms it works beautifully as a dedicated coarse plate in an Edge Pro setup.
Care Instructions: Rinse the plate with water before and after use to clear swarf. Avoid letting metal filings dry and accumulate on the surface. Store flat to protect the diamond surface between sessions.
- Brand: CKTG
- Type: Diamond Sharpening Plate
- Grit: 120 (152.5 micron average)
- Dimensions: 23mm x 155mm
- Compatibility: Edge Pro Sharpening System
- Base Plate: Included - ready to use out of the box
Average rating is 4.3
By: C Flanagan
Chico,CAExcellent value. I have two,one for knife repair and one for flattening/ slurry.
It’s performed fantastically for tip repair. Cuts very quickly,with a decently even scratch pattern. By the same key,it brings up swarf instantly on a moderately hard stone.
Each plate did have one tiny flaw,a raised bit at some point along the edge. It’s not a dealbreaker (I filed it right off) but it will need to be addressed before flattening finer stones. For the price,I think it’s perfectly acceptable.
0.3It’s performed fantastically for tip repair. Cuts very quickly,with a decently even scratch pattern. By the same key,it brings up swarf instantly on a moderately hard stone.
Each plate did have one tiny flaw,a raised bit at some point along the edge. It’s not a dealbreaker (I filed it right off) but it will need to be addressed before flattening finer stones. For the price,I think it’s perfectly acceptable.
By: ER
Louisville,KYWill flatten a stone in minutes as well as being excellent for knife repair.
An all around great value,and a must have for anyone serious about keeping there stones flat.
0.3An all around great value,and a must have for anyone serious about keeping there stones flat.
By: Chris Miller
NCVery similar to DMT,only a hair narrower. Works fast,great value. A must have.
0.3By: M
Vail,COFlattens quickly and works up a slurry instantly. Great value and something everyone needs to accompany their stones.
0.3By: Jake Mitchell
Perth,Western AustraliaThe stone itself is gritty,but it arrived in a severely warped state sadly (each side was ~2mm higher than the center in a U shape)
Just posting this review so people know that there is the chance that this diamond plate can arrive in an unusable state for stone flattening.
I would suggest paying the extra for a DMT or,the one up from that’s name escapes me for the moment. Especially if you live overseas like I do.
0.3Just posting this review so people know that there is the chance that this diamond plate can arrive in an unusable state for stone flattening.
I would suggest paying the extra for a DMT or,the one up from that’s name escapes me for the moment. Especially if you live overseas like I do.
By: jason t
osage beach,mothis plate works great to flatten stones. just used it on 3 shapton pros and no worries. dont be scared because of the low price its another great value
0.3This plate is especially well suited for regular pre-sharpening touch-ups, making it easy to maintain stone flatness with just a quick 10–15 second pass. Users consistently note how effective it is for truing mid- and lower-grit stones without over-smoothing them, and many also use the back of the plate as a reference surface to check edge profiles. It’s a practical, budget-friendly alternative to higher-priced diamond plates and an essential tool for anyone sharpening regularly.
Care Instructions: Splash water onto both the plate and stone before use. Mark the stone with a pencil and rub in circular or cross-hatch motions until the marks are removed. Rinse the plate after use to clear swarf and dry thoroughly before storage. Use light pressure and allow the diamonds to do the work.
||||||1||1||1||0||||||||The CKTG 8" Plating Tweezers are a versatile precision tool designed for both professional chefs and serious home cooks. Many of our professional customers rely on plating tweezers like these every day for finishing dishes, positioning delicate ingredients, and handling small foods with accuracy and control. The slim design allows you to place garnishes, herbs, microgreens, or proteins exactly where you want them for clean, professional presentation.
These heavy-duty stainless steel tweezers are also incredibly useful for everyday cooking tasks. The textured grip strips cut into both the outside of the arms and the inside of the tips provide excellent control while handling food. They are perfect for flipping shrimp, turning vegetables in a hot pan, grabbing bacon, or working at the BBQ grill, where they often replace traditional tongs for more precise control. Once you start using them, you will quickly find that they become one of the most useful tools in your kitchen.
Care Instructions: Wash with warm water and mild detergent after use and dry thoroughly. Stainless steel construction makes them durable and easy to maintain. Store in a dry place with your other kitchen tools.
Brand: CKTG Length: 8" (203 mm) Material: Stainless Steel Use: Plating, Garnishing, Cooking, BBQ, and Food Handling Grip: Textured Exterior and Interior Tips for Secure Control Construction: Heavy Duty Spring Design Designed For Professional Chefs and Home Cooks||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ck80grdipl||item-1||solidtemplate||dmt1||https://s.turbifycdn.com/aah/chefknivestogo/cktg-80-grit-diamond-plate-93.png||||||CKTG 80 Grit Diamond Flattening Plate 3x8||BIG80DiamondPlate||equipment > dmt1||Suppliers > Diamond Sharpening Tools > ||40.000 ||||||||||||1||1||1||0||||||||The CKTG 80 Grit Diamond Flattening Plate is a fast, no-nonsense tool designed to make short work of stone flattening and heavy metal removal. With an aggressive 80-grit diamond surface, this plate excels at truing low-grit sharpening stones, resetting uneven bevels, and correcting problem areas quickly and efficiently. It’s an ideal choice for users who want speed and effectiveness without paying premium diamond-plate prices.
This plate cuts extremely fast and stays flat, making it especially useful for coarse stones that need to remain coarse after flattening. Users consistently praise its ability to flatten stones cleanly without glazing them over, while also doubling as a reliable surface for checking edge profiles or performing heavy stock removal on tools and knives. It’s a big time-saver, a solid shop workhorse, and one of the best performance-per-dollar diamond plates we offer.
Care Instructions: Rinse the plate with water after use to remove swarf and debris, then dry thoroughly before storage. Do not store wet or submerged. Use light to moderate pressure and allow the diamonds to do the work. For stone flattening, use a cross-hatch pattern to ensure even contact and consistent results.
Grit: 80 (extra coarse) Use: Stone flattening and heavy metal removal Best for: Low-grit stones, bevel correction, profiling Cutting speed: Extremely fast and aggressive Value: Excellent performance at a budget-friendly price||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|anguforshst||item-1||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/angle-guides-for-sharpening-stones-79.png||||||CKTG Angle Guides For Sharpening Stones||blueangleguides||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||14.000 ||||||||0.200 ||||1||1||1||0||||||||The single most common question new sharpeners ask is how to find the correct angle - and it is a fair question because getting it wrong undermines everything else in the session. These angle guides answer that question directly. Place the guide on your stone, secure it with a rubber band, and lay the knife against it to establish the reference angle before your first stroke. No guessing, no eyeballing, no trying to hold a coin under the blade. The guides sit on the stone surface rather than clipping to the spine, which means they do not interfere with your sharpening stroke the way clip-on guides do. Use them until the angle is in your muscle memory, then set them aside.
The set includes six guides covering 10, 12, 15, 17, 20, and 25 degrees - the full range of useful sharpening angles for Japanese and European knives. Japanese knives typically sharpen at 10 to 15 degrees per side; European knives at 17 to 20 degrees. One experienced reviewer uses these to thin down hard Japanese knives to 10 degrees and softer steels to 12 degrees, checking the bevel reflection to confirm accuracy. Another instructor used them to teach a group of beginners freehand sharpening and found they understood the concept of consistent angle quickly. One practical note from reviewers: these are a visual reference rather than a fixed guide - they establish the angle for your first stroke but you maintain that angle through the session yourself. They will not hold the blade at the angle for you. Also worth knowing: the guides are plastic and will scuff if the blade contacts them during a stroke, and should not be cleaned with acetone.
What Customers Are Saying: Fifteen reviewers have given these a 4.5 star average. The consensus is that these are an essential training aid for anyone learning freehand sharpening - cheap, useful, and effective at solving the angle problem that every new sharpener faces. Multiple buyers describe them as a permanent fixture in their sharpening kit even after developing confident freehand technique, using them as a quick reference check rather than a full session guide. The lower ratings acknowledge the guides work as described but note the learning curve involved in understanding that they are a reference point, not a fixed guide rail.
Care Instructions: Rinse with water after use and dry thoroughly. Do not clean with acetone or harsh solvents - will discolor and damage the plastic. Store dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckbesc||item-1||solidtemplate||chefsets||https://s.turbifycdn.com/aah/chefknivestogo/cktg-bench-scraper-85.png||||||CKTG Bench Scraper Sale!||Bench-Scraper||specials > linecooks > chefsets||Resources > For Professionals > Chef Equipment > ||7.950 ||5.950 ||||||||||1||1||1||0||||||||This multi-purpose scraper and chopper is a versatile kitchen tool designed for prep, baking, and everyday tasks. Use it to cut and portion dough, section crusts, scrape baking sheets, transfer ingredients, or chop vegetables with speed and control. Its tall profile keeps your hands safely away from food while giving you excellent leverage and visibility.
The broad, rectangular stainless blade features clear measurement marks from 1 to 6 inches in 1/4-inch increments, making it easy to create evenly sized portions. A full-length, contoured handle provides a secure, non-slip grip for confident use, even during repetitive prep work.
Care Instructions: Dishwasher safe for easy cleanup. Dry after washing to maintain the blade’s finish. Store in a drawer or utensil holder to protect the edge. Tool Type: Multi-purpose scraper / chopper Blade Shape: Broad rectangular, square edge Measurement Marks: 1–6 in (1/4 in increments) Handle: Full-length, non-slip grip Care: Dishwasher safe Weight: 5.4 oz (154 g) Length of scraper: 150 mm (~6 in.) Width of scraper: 105 mm (~4 in.)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckblceshrod||item-1||solidtemplate||sharpening-steels||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-ceramic-sharpening-rod-109.png||||||CKTG Black Ceramic Sharpening Rod 270mm||CKTGBlack||specials > linecooks > shac > sharpening-steels||Resources > For Professionals > Sharpening Accessories > Sharpening Rods > ||35.000 ||||||||||||1||1||1||0||||||||Not all ceramic rods are the same, and the material quality makes a meaningful difference in how well they work. The CKTG Black Ceramic Honing Rod is built around a higher-grade ceramic rated at 8 on the Mohs hardness scale - harder than most ceramic rods in this price range - with a 2K grit surface that sits in a useful middle ground: aggressive enough to quickly realign and refresh a rolled or fatigued edge, fine enough to leave a sharp, slightly toothy result that performs well in a working kitchen. At 270mm of usable rod length it handles longer blades comfortably, and the straightness of the ceramic is something we paid particular attention to in sourcing this rod. A light, high-impact plastic handle keeps the overall weight down and cleans up easily. A hanging ring at the end of the handle gives you a storage option if a magnetic strip or knife block is not the right fit. The 16mm rod diameter is worth noting - it will not fit in most standard knife block slots, so a leather sheath or magnetic storage is the practical choice for most users.
Ceramic is the right material for maintaining Japanese kitchen knives and any hard steel above 60 HRC. A standard steel honing rod is softer than many of the steels used in Japanese knives - it will not align the edge effectively and can cause micro-chipping over time. To use the rod, plant the tip on a folded towel or cutting board to hold it steady, then draw the edge down the rod at the existing bevel angle using light, consistent pressure. For most Japanese knives that means around 15 degrees per side. A few strokes per side is usually sufficient for regular maintenance. This rod is equally effective on German and French carbon and stainless steel, and several owners use it across a mixed knife roll without any issues.
What Customers Are Saying: Professional cooks and serious home users consistently describe this as the rod that replaced everything else in their kit. Multiple reviewers note it extends the time between full stone sharpenings significantly - owners who previously sharpened weekly find monthly sessions are now sufficient with regular rod maintenance. The edge character gets specific praise: reviewers describe it as sharp with a slight tooth that performs particularly well in a commercial kitchen context where knives are in continuous use. Several users have tested it across an unusually wide range of steels - from soft German stainless to ZDP-189 and SG2 at the hard end - and report it handles the full range effectively. A recurring note is that beginners find it easy to get good results quickly, while experienced knife users appreciate the consistent quality of the ceramic itself.
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly while protecting both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Always dry your knife thoroughly before placing it in the guard. Trapped moisture inside the guard can lead to rust over time.
Brand: Chefknivestogo Item: Black Felt Knife Guard Max Blade Length: 266mm Height: 55mm Exterior: Plastic Interior: Felt-lined Use: Blade protection for storage and transport||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckblfekngu30||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-300mm-11-75-81.png||||||CKTG Black Felt Knife Guard 11.75" / 295mm||CKTGFelt-11wide||specials > linecooks > bladeguards||Resources > For Professionals > Blade Guards > ||5.000 ||||||||0.200 ||||1||1||1||0||||||||The CKTG Black Felt Knife Guard is designed to fit larger knives up to 295mm (11.75") in length and measures 57mm (2.25") tall, providing excellent coverage for safe storage and transport.
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on easily while protecting both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Always dry your knife thoroughly before placing it in the guard. Trapped moisture inside the guard can lead to rust over time.
Brand: CKTG Item: Black Felt Knife Guard Max Blade Length: 295mm (11.75") Height: 57mm (2.25") Exterior: Plastic Interior: Felt-lined Use: Blade protection for storage and transport||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckblfekngu90||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-90mm-3-75-72.png||||||CKTG Black Felt Knife Guard 3.75" / 95mm||CKTGFelt-3slim||specials > linecooks > bladeguards||Resources > For Professionals > Blade Guards > ||4.000 ||||||||0.100 ||||1||1||1||0||||||||The CKTG Black Felt Knife Guard is designed to protect smaller blades such as kogatanas, paring knives, and petty knives up to 90mm (3.75") in length. Measuring approximately 32mm (1.25") tall, it provides secure coverage for safe storage and transport.
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Always dry your knife thoroughly before placing it in the guard. Trapped moisture inside the guard can lead to rust over time.
Brand: CKTG Item: Black Felt Knife Guard Max Blade Length: 90mm (3.75") Height: 32mm (1.25") Exterior: Plastic Interior: Felt-lined Use: Blade protection for storage and transport||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckblfekngu13||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-130mm-3-62.png||||||CKTG Black Felt Knife Guard 4.5" / 120mm||CKTGFelt-4slim||specials > linecooks > bladeguards||Resources > For Professionals > Blade Guards > ||4.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo Black Felt Knife Guard is a compact and effective way to protect smaller blades during storage and transport. Measuring 120mm (4.75") long and 25mm (just under 1") tall, it provides secure coverage while remaining easy to handle.
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Install the guard with the spine exposed and the edge covered. Always dry your knife thoroughly before placing it in the guard, as trapped moisture can lead to rust over time.
Brand: Chefknivestogo Item: Black Felt Knife Guard Length: 120mm (4.75") Height: 25mm (just under 1") Exterior: Plastic Interior: Felt-lined Use: Blade protection for storage and transport||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckblfekngu27||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-270mm-6-64.png||||||CKTG Black Felt Knife Guard 5.5" / 150mm||CKTGFelt-5slim||specials > linecooks > bladeguards||Resources > For Professionals > Blade Guards > ||4.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo Black Felt Knife Guard is a simple and effective way to protect your knives during storage and transport. Measuring 150mm (6") long and 25mm (just under 1") tall, it provides secure coverage for smaller to mid-sized blades.
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Install the guard with the spine exposed and the edge covered. Always dry your knife thoroughly before placing it in the guard, as trapped moisture can lead to rust over time.
Brand: Chefknivestogo Item: Black Felt Knife Guard Length: 150mm (6") Height: 25mm (just under 1") Exterior: Plastic Interior: Felt-lined Use: Blade protection for storage and transport||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckblfekngu6||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-6-92.png||||||CKTG Black Felt Knife Guard 6" / 160mm||CKTGFelt-6slim||specials > linecooks > bladeguards||Resources > For Professionals > Blade Guards > ||4.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo Black Felt Knife Guard is a simple and effective way to protect your knives during storage and transport. Measuring 160mm (6.25") long and 33mm (1.25") tall, it provides secure coverage for a wide range of mid-sized blades.
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Install the guard with the spine exposed and the edge covered. Always dry your knife thoroughly before placing it in the guard, as trapped moisture can lead to rust over time.
Brand: Chefknivestogo Item: Black Felt Knife Guard Length: 160mm (6.25") Height: 33mm (1.25") Exterior: Plastic Interior: Felt-lined Use: Blade protection for storage and transport||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|blackfelt7||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/black-felt-7-96.png||||||CKTG Black Felt Knife Guard 7" /177mm||CKTGFelt-7wide||specials > linecooks > bladeguards||Resources > For Professionals > Blade Guards > ||5.000 ||||||||||||1||1||1||0||||||||The CKTG Black Felt Knife Guard is designed to fit a wide range of mid-sized blades, including santokus, bunkas, and nakiri knives. Measuring 180mm (7") long and 50mm (2") tall, it provides secure coverage for safe storage and transport.
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Always dry your knife thoroughly before placing it in the guard. Trapped moisture inside the guard can lead to rust over time.
Brand: CKTG Item: Black Felt Knife Guard Length: 180mm (7") Height: 50mm (2") Exterior: Plastic Interior: Felt-lined Use: Blade protection for storage and transport||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckblfekngu22||item-1||solidtemplate||bladeguards||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-220mm-72.png||||||CKTG Black Felt Knife Guard 8" / 220mm||CKTGFelt-8wide||specials > linecooks > bladeguards||Resources > For Professionals > Blade Guards > ||5.000 ||||||||||||1||1||1||0||||||||The Chefknivestogo black felt knife guard is designed to fit gyutos up to 220mm in length. At 50mm tall, or about 2 inches, it provides reliable protection for the blade during storage and transport.
Constructed with a strong black plastic exterior and a soft felt interior, the guard slides smoothly onto the knife to shield both the edge and the user. It helps maintain sharpness and prevents unnecessary wear when knives are stored in a drawer or carried in a knife bag.
Important: Always dry knives thoroughly before placing them in the guard to avoid trapping moisture that can cause rust.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckblfekngu||item-1||solidtemplate||knifeholders||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-11.png||||||CKTG Black Felt Knife Guard 9.75" / 250mm||CKTGFelt-9wide||knife-accessories > knifeholders||Accessories > Knife Storage > ||5.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckblblgu925s||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-blade-guards-9-75-250mm-sale-53.png||||||CKTG Black Felt Knife Guard set 9.75" / 250mm Sale||10-Pack||specials > closeouts||Resources > CKTG Close Outs > ||50.000 ||35.000 ||||||||||1||1||1||0||||||||This 10-pack of CKTG Black Blade Guards offers a convenient and cost-effective way to protect multiple knives during storage and transport. Each guard measures 250mm (9.75") long and 50mm (2") tall, making them suitable for a wide range of larger kitchen knives.
Constructed with a durable black plastic exterior and a soft felt-lined interior, these guards slide on smoothly to protect both the edge and the user. They help maintain sharpness and prevent damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Install the guards with the spine exposed and the edge covered. Always dry your knives thoroughly before placing them in the guards, as trapped moisture can lead to rust over time.
Brand: CKTG Item: Black Felt Knife Guard Set Quantity: 10 Length: 250mm (9.75") Height: 50mm (2") Exterior: Plastic Interior: Felt-lined Use: Blade protection for storage and transport||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|smallbunkasaya||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/small-bunka-saya-152.png||||||CKTG Bunka Saya||CKTGSaya-Bunka||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||CKTG Bunka Saya This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit the bunka knives we carry, providing safe, secure protection during storage or transport. The bunka's distinctive reverse tanto tip and relatively tall blade height give it a unique profile, which is why fit is carefully controlled: even small differences in blade geometry can affect how a Japanese kitchen knife seats inside a wooden saya.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|facck13clsa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/fanatic-cck-1303-cleaver-saya-103.png||||||CKTG Cleaver Saya||CKTGSaya-Cleaver||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||40.000 ||||||||||||1||1||1||0||||||||CKTG Cleaver Saya This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit the cleavers we carry, providing safe, secure protection during storage or transport. Cleavers present a unique fit challenge due to their wide, rectangular blade profile and substantial height, which is why compatibility is tightly controlled: even small variations in blade thickness or geometry can affect how a cleaver seats inside a wooden saya.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|closeouts||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/close-outs-127.png||||||CKTG Close Outs||||specials||Resources > ||||||||||||||0||1||0||0||||kobl2nakode12 roost3x112n roost3x82n 3pcssaseset sawh2unkn18 toatcldasa17 gibl2gy21fas wallet ckblblgu925s shpr15kfored wokynopa cutofflestsq ck2stknsh kastforedpro kurosakitshirt jashkn||||Welcome to the CKTG close-out page. We put sale items in this section, seconds, closeouts, and discontinued merchandise. Check back since this list will change often. NO RETURNS ON ITEMS IN THIS SECTION.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckcodipl40||item-1||solidtemplate||dmt||https://s.turbifycdn.com/aah/chefknivestogo/cktg-combination-diamond-plate-400-1-000-151.png||||||CKTG Combination Diamond Plate 400/1,000||diamond-combo-plate||specials > linecooks > sharpening-stones > dmt||Resources > For Professionals > Sharpening Stones > Diamond Plates & Products > ||40.000 ||||||||||||1||1||1||0||||||||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 2.75â€.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tadesa16||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-deba-saya-165mm-118.png||||||CKTG Deba Saya 165mm||CKTGSaya-Deba165||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckde18sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-deba-180mm-saya-75.png||||||CKTG Deba Saya 180mm||CKTGSaya-Deba180||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckdiplset12||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/cktg-diamond-plate-set-120-400-1k-78.png||||||CKTG Diamond Plate 3 pc Set For Edge Pro||120-400-1K||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||27.500 ||||For 1000 grit: 10-20 microns (average: 15 microns) For 120 grit: 125-180 microns (average: 152.5 microns) For 400 grit: 45-60 microns (average: 52.5 microns)||||0.440 ||||1||1||1||0||||||||Diamond plates cut faster and stay flatter than conventional water stones, and this three-piece set from CKTG puts the three most useful grits together in a single purchase. Each plate measures 150mm x 20.5mm of usable diamond surface, mounts to a black plastic base, and fits the Edge Pro sharpening system right out of the box. The progression covers coarse stock removal at 120 grit, mid-range sharpening and edge setting at 400 grit, and refined finishing at 1,000 grit - a complete foundation for nearly any sharpening task on the Edge Pro.
The practical advantage of diamond over stone is most apparent on hard or difficult steels. These plates bite into high-hardness alloys that slow down conventional abrasives, and because the diamond surface does not dish, angle consistency stays reliable across the full life of the plate. Whether the job is repairing a chipped edge, resetting a bevel, or cycling through a batch of knives before finishing on a strop, this set handles the heavy lifting efficiently.
What Customers Are Saying: Customers who use these plates in active sharpening routines report that they dramatically reduce the total time spent per knife by quickly establishing a consistent starting point before moving to finishing stones. Users working on extremely hard steels - including some of the most difficult alloys available - note that the diamond plates resolved chipping and edge damage in minutes where standard stones had made little progress. Several reviewers use these plates professionally and consider them a permanent replacement for the stock Edge Pro water stones that came with their machines.
Care Instructions: Rinse the plates with water before and after each use to flush metal swarf from the diamond surface. Avoid letting filings dry and accumulate. Store the plates flat to protect the diamond surface between sessions.
Made from durable black felt material, these guards are lightweight, easy to use, and gentle on your knife edges. They slide on and off easily and are ideal for keeping your knives protected in a drawer, knife roll, or bag.
Care Instructions: Always install the guards with the spine exposed and the edge covered. Make sure your knives are completely dry before inserting them into the guards, as trapped moisture can cause rust.
Brand: Chefknivestogo Item: Black Felt Knife Guard Set Pieces: 3 Sizes Included: 5.5", 7", 8.5" Material: Felt Color: Black Use: Blade protection for storage and transport||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|inshse||item-1||solidtemplate||yamashin1||https://s.turbifycdn.com/aah/chefknivestogo/finish-sharpening-service-113.png||||||CKTG Finish Sharpening||FINISHSHARPENING||shopbysteel > white1steel > yamashin1||Shop by Steel > White #1 Steel > Yamashin White #1 > ||15.950 ||||||||||||1||1||1||0||||||||Add this service to your knife order if you would like us to apply a final sharpening before it ships. We put a fresh, razor-sharp edge on the knife and take the opportunity to inspect it carefully before it leaves our shop.
This service is per knife and must be purchased with a knife.
What We Do: We refine the factory edge using our sharpening stones and strops to improve sharpness and cutting performance. We also check the knife for fit, finish, and any issues so you receive it in top condition.
When to Use This: Choose this if you want maximum out-of-the-box sharpness or just prefer that we give the knife a final touch before shipping.
Turnaround Time: No delay--this is done during order processing.
Important: This service is only available with a knife purchase and cannot be ordered by itself.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ck18gysa1||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-180mm-gyuto-saya-109.png||||||CKTG Gyuto Saya 180mm A||CKTGSaya-Gyuto180A||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||This wooden saya — the Japanese term for a blade scabbard — is designed to fit 180mm gyuto knives we carry with thinner spines, providing safe, secure protection during storage or transport. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|si21gysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-210mm-gyuto-saya-a-116.png||||||CKTG Gyuto Saya 210mm A||CKTGSaya-Gyuto210A||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||
These heavy-duty stainless steel tweezers are also incredibly useful for everyday cooking tasks. The textured grip strips cut into both the outside of the arms and the inside of the tips provide excellent control while handling food. They are perfect for flipping shrimp, turning vegetables in a hot pan, grabbing bacon, or working at the BBQ grill, where they often replace traditional tongs for more precise control. Once you start using them, you will quickly find that they become one of the most useful tools in your kitchen.
Care Instructions: Wash with warm water and mild detergent after use and dry thoroughly. Stainless steel construction makes them durable and easy to maintain. Store in a dry place with your other kitchen tools.
This plate cuts extremely fast and stays flat, making it especially useful for coarse stones that need to remain coarse after flattening. Users consistently praise its ability to flatten stones cleanly without glazing them over, while also doubling as a reliable surface for checking edge profiles or performing heavy stock removal on tools and knives. It’s a big time-saver, a solid shop workhorse, and one of the best performance-per-dollar diamond plates we offer.
Care Instructions: Rinse the plate with water after use to remove swarf and debris, then dry thoroughly before storage. Do not store wet or submerged. Use light to moderate pressure and allow the diamonds to do the work. For stone flattening, use a cross-hatch pattern to ensure even contact and consistent results.
The set includes six guides covering 10, 12, 15, 17, 20, and 25 degrees - the full range of useful sharpening angles for Japanese and European knives. Japanese knives typically sharpen at 10 to 15 degrees per side; European knives at 17 to 20 degrees. One experienced reviewer uses these to thin down hard Japanese knives to 10 degrees and softer steels to 12 degrees, checking the bevel reflection to confirm accuracy. Another instructor used them to teach a group of beginners freehand sharpening and found they understood the concept of consistent angle quickly. One practical note from reviewers: these are a visual reference rather than a fixed guide - they establish the angle for your first stroke but you maintain that angle through the session yourself. They will not hold the blade at the angle for you. Also worth knowing: the guides are plastic and will scuff if the blade contacts them during a stroke, and should not be cleaned with acetone.
What Customers Are Saying: Fifteen reviewers have given these a 4.5 star average. The consensus is that these are an essential training aid for anyone learning freehand sharpening - cheap, useful, and effective at solving the angle problem that every new sharpener faces. Multiple buyers describe them as a permanent fixture in their sharpening kit even after developing confident freehand technique, using them as a quick reference check rather than a full session guide. The lower ratings acknowledge the guides work as described but note the learning curve involved in understanding that they are a reference point, not a fixed guide rail.
- Brand: CKTG
- Item: Angle Guides for Sharpening Stones
- Angles Included: 10, 12, 15, 17, 20, 25 degrees
- Quantity: 6 guides
- Mounting: Rubber band (included)
- Material: Plastic
- Item Number: blueangleguides
Care Instructions: Rinse with water after use and dry thoroughly. Do not clean with acetone or harsh solvents - will discolor and damage the plastic. Store dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckbesc||item-1||solidtemplate||chefsets||https://s.turbifycdn.com/aah/chefknivestogo/cktg-bench-scraper-85.png||||||CKTG Bench Scraper Sale!||Bench-Scraper||specials > linecooks > chefsets||Resources > For Professionals > Chef Equipment > ||7.950 ||5.950 ||||||||||1||1||1||0||||||||This multi-purpose scraper and chopper is a versatile kitchen tool designed for prep, baking, and everyday tasks. Use it to cut and portion dough, section crusts, scrape baking sheets, transfer ingredients, or chop vegetables with speed and control. Its tall profile keeps your hands safely away from food while giving you excellent leverage and visibility.
The broad, rectangular stainless blade features clear measurement marks from 1 to 6 inches in 1/4-inch increments, making it easy to create evenly sized portions. A full-length, contoured handle provides a secure, non-slip grip for confident use, even during repetitive prep work.
Care Instructions: Dishwasher safe for easy cleanup. Dry after washing to maintain the blade’s finish. Store in a drawer or utensil holder to protect the edge.
Ceramic is the right material for maintaining Japanese kitchen knives and any hard steel above 60 HRC. A standard steel honing rod is softer than many of the steels used in Japanese knives - it will not align the edge effectively and can cause micro-chipping over time. To use the rod, plant the tip on a folded towel or cutting board to hold it steady, then draw the edge down the rod at the existing bevel angle using light, consistent pressure. For most Japanese knives that means around 15 degrees per side. A few strokes per side is usually sufficient for regular maintenance. This rod is equally effective on German and French carbon and stainless steel, and several owners use it across a mixed knife roll without any issues.
What Customers Are Saying: Professional cooks and serious home users consistently describe this as the rod that replaced everything else in their kit. Multiple reviewers note it extends the time between full stone sharpenings significantly - owners who previously sharpened weekly find monthly sessions are now sufficient with regular rod maintenance. The edge character gets specific praise: reviewers describe it as sharp with a slight tooth that performs particularly well in a commercial kitchen context where knives are in continuous use. Several users have tested it across an unusually wide range of steels - from soft German stainless to ZDP-189 and SG2 at the hard end - and report it handles the full range effectively. A recurring note is that beginners find it easy to get good results quickly, while experienced knife users appreciate the consistent quality of the ceramic itself.
- Brand: CKTG
- Ceramic Hardness: 8 Mohs
- Grit: 2000 (2K)
- Rod Length: 270mm
- Total Length: 400mm
- Rod Diameter: 16mm
- Handle: High-Impact Plastic with Hanging Ring
- Storage Note: Rod diameter does not fit standard knife block slots - leather sheath or magnetic storage recommended
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly while protecting both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Always dry your knife thoroughly before placing it in the guard. Trapped moisture inside the guard can lead to rust over time.
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on easily while protecting both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Always dry your knife thoroughly before placing it in the guard. Trapped moisture inside the guard can lead to rust over time.
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Always dry your knife thoroughly before placing it in the guard. Trapped moisture inside the guard can lead to rust over time.
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Install the guard with the spine exposed and the edge covered. Always dry your knife thoroughly before placing it in the guard, as trapped moisture can lead to rust over time.
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Install the guard with the spine exposed and the edge covered. Always dry your knife thoroughly before placing it in the guard, as trapped moisture can lead to rust over time.
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Install the guard with the spine exposed and the edge covered. Always dry your knife thoroughly before placing it in the guard, as trapped moisture can lead to rust over time.
Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Always dry your knife thoroughly before placing it in the guard. Trapped moisture inside the guard can lead to rust over time.
Constructed with a strong black plastic exterior and a soft felt interior, the guard slides smoothly onto the knife to shield both the edge and the user. It helps maintain sharpness and prevents unnecessary wear when knives are stored in a drawer or carried in a knife bag.
Important: Always dry knives thoroughly before placing them in the guard to avoid trapping moisture that can cause rust.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckblfekngu||item-1||solidtemplate||knifeholders||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-11.png||||||CKTG Black Felt Knife Guard 9.75" / 250mm||CKTGFelt-9wide||knife-accessories > knifeholders||Accessories > Knife Storage > ||5.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckblblgu925s||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-blade-guards-9-75-250mm-sale-53.png||||||CKTG Black Felt Knife Guard set 9.75" / 250mm Sale||10-Pack||specials > closeouts||Resources > CKTG Close Outs > ||50.000 ||35.000 ||||||||||1||1||1||0||||||||This 10-pack of CKTG Black Blade Guards offers a convenient and cost-effective way to protect multiple knives during storage and transport. Each guard measures 250mm (9.75") long and 50mm (2") tall, making them suitable for a wide range of larger kitchen knives.
Constructed with a durable black plastic exterior and a soft felt-lined interior, these guards slide on smoothly to protect both the edge and the user. They help maintain sharpness and prevent damage when knives are stored in a drawer, knife roll, or bag.
Care Instructions: Install the guards with the spine exposed and the edge covered. Always dry your knives thoroughly before placing them in the guards, as trapped moisture can lead to rust over time.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|facck13clsa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/fanatic-cck-1303-cleaver-saya-103.png||||||CKTG Cleaver Saya||CKTGSaya-Cleaver||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||40.000 ||||||
Average rating is 5
By: mr.magnus
StockholmGreat saya fits my Richmond fanatic 2 great!
0.3For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|closeouts||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/close-outs-127.png||||||CKTG Close Outs||||specials||Resources > ||||||||||||||0||1||0||0||||kobl2nakode12 roost3x112n roost3x82n 3pcssaseset sawh2unkn18 toatcldasa17 gibl2gy21fas wallet ckblblgu925s shpr15kfored wokynopa cutofflestsq ck2stknsh kastforedpro kurosakitshirt jashkn||||Welcome to the CKTG close-out page. We put sale items in this section, seconds, closeouts, and discontinued merchandise. Check back since this list will change often. NO RETURNS ON ITEMS IN THIS SECTION.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckcodipl40||item-1||solidtemplate||dmt||https://s.turbifycdn.com/aah/chefknivestogo/cktg-combination-diamond-plate-400-1-000-151.png||||||CKTG Combination Diamond Plate 400/1,000||diamond-combo-plate||specials > linecooks > sharpening-stones > dmt||Resources > For Professionals > Sharpening Stones > Diamond Plates & Products > ||40.000 ||||||||||||1||1||1||0||||||||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 2.75â€.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tadesa16||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-deba-saya-165mm-118.png||||||CKTG Deba Saya 165mm||CKTGSaya-Deba165||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckde18sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-deba-180mm-saya-75.png||||||CKTG Deba Saya 180mm||CKTGSaya-Deba180||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckdiplset12||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/cktg-diamond-plate-set-120-400-1k-78.png||||||CKTG Diamond Plate 3 pc Set For Edge Pro||120-400-1K||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||27.500 ||||For 1000 grit: 10-20 microns (average: 15 microns) For 120 grit: 125-180 microns (average: 152.5 microns) For 400 grit: 45-60 microns (average: 52.5 microns)||||0.440 ||||1||1||1||0||||||||Diamond plates cut faster and stay flatter than conventional water stones, and this three-piece set from CKTG puts the three most useful grits together in a single purchase. Each plate measures 150mm x 20.5mm of usable diamond surface, mounts to a black plastic base, and fits the Edge Pro sharpening system right out of the box. The progression covers coarse stock removal at 120 grit, mid-range sharpening and edge setting at 400 grit, and refined finishing at 1,000 grit - a complete foundation for nearly any sharpening task on the Edge Pro.
The practical advantage of diamond over stone is most apparent on hard or difficult steels. These plates bite into high-hardness alloys that slow down conventional abrasives, and because the diamond surface does not dish, angle consistency stays reliable across the full life of the plate. Whether the job is repairing a chipped edge, resetting a bevel, or cycling through a batch of knives before finishing on a strop, this set handles the heavy lifting efficiently.
What Customers Are Saying: Customers who use these plates in active sharpening routines report that they dramatically reduce the total time spent per knife by quickly establishing a consistent starting point before moving to finishing stones. Users working on extremely hard steels - including some of the most difficult alloys available - note that the diamond plates resolved chipping and edge damage in minutes where standard stones had made little progress. Several reviewers use these plates professionally and consider them a permanent replacement for the stock Edge Pro water stones that came with their machines.
Care Instructions: Rinse the plates with water before and after each use to flush metal swarf from the diamond surface. Avoid letting filings dry and accumulate. Store the plates flat to protect the diamond surface between sessions.
- Brand: CKTG
- Type: Diamond Sharpening Plate Set
- Plates Included: 3
- Grits: 120 (152.5 micron average), 400 (52.5 micron average), 1000 (15 micron average)
- Usable Surface: 150mm x 20.5mm per plate
- Base: Black plastic base included on each plate
- Compatibility: Edge Pro Sharpening System
Made from durable black felt material, these guards are lightweight, easy to use, and gentle on your knife edges. They slide on and off easily and are ideal for keeping your knives protected in a drawer, knife roll, or bag.
Care Instructions: Always install the guards with the spine exposed and the edge covered. Make sure your knives are completely dry before inserting them into the guards, as trapped moisture can cause rust.
This service is per knife and must be purchased with a knife.
What We Do: We refine the factory edge using our sharpening stones and strops to improve sharpness and cutting performance. We also check the knife for fit, finish, and any issues so you receive it in top condition.
When to Use This: Choose this if you want maximum out-of-the-box sharpness or just prefer that we give the knife a final touch before shipping.
Turnaround Time: No delay--this is done during order processing.
Important: This service is only available with a knife purchase and cannot be ordered by itself.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ck18gysa1||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-180mm-gyuto-saya-109.png||||||CKTG Gyuto Saya 180mm A||CKTGSaya-Gyuto180A||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||This wooden saya — the Japanese term for a blade scabbard — is designed to fit 180mm gyuto knives we carry with thinner spines, providing safe, secure protection during storage or transport. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|si21gysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-210mm-gyuto-saya-a-116.png||||||CKTG Gyuto Saya 210mm A||CKTGSaya-Gyuto210A||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||
||||||1||1||1||0||||||||CKTG Gyuto 210mm Saya A This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 210mm gyuto knives we carry with thinner spines, providing safe, secure protection during storage or transport. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.
I worked in "knife sheath" alongside "blade scabbard" in the first sentence, and slipped in "Japanese kitchen knife" naturally in the same paragraph. Let me know if you'd like to adjust the placement or wording of those additions, and I'll apply the same approach going forward.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|si21gyunsa||item-1||solidtemplate||yayukn||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-210mm-gyuto-universal-saya-90.png||||||CKTG Gyuto Saya 210mm B||CKTGSaya-Gyuto210B||specials > forknco > yayukn||Resources > For Knife Collectors > Yasha Yukawa Knives > ||35.000 ||||||
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.
I worked in "knife sheath" alongside "blade scabbard" in the first sentence, and slipped in "Japanese kitchen knife" naturally in the same paragraph. Let me know if you'd like to adjust the placement or wording of those additions, and I'll apply the same approach going forward.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|si21gyunsa||item-1||solidtemplate||yayukn||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-210mm-gyuto-universal-saya-90.png||||||CKTG Gyuto Saya 210mm B||CKTGSaya-Gyuto210B||specials > forknco > yayukn||Resources > For Knife Collectors > Yasha Yukawa Knives > ||35.000 ||||||
||1.000 ||||1||1||1||0||||||||CKTG Gyuto 210mm Saya B This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 210mm gyuto knives we carry with thicker spines, providing safe, secure protection during storage or transport. This B version is intended for gyuto profiles where the slimmer A saya is too narrow. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|si24gysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-240mm-gyuto-saya-a-113.png||||||CKTG Gyuto Saya 240mm A||CKTGSaya-Gyuto240A||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|si24gysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-240mm-gyuto-saya-a-113.png||||||CKTG Gyuto Saya 240mm A||CKTGSaya-Gyuto240A||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||
||0.500 ||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|si24ungysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-240mm-universal-gyuto-saya-101.png||||||CKTG Gyuto Saya 240mm B||CKTGSaya-Gyuto240B||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||CKTG Gyuto 240mm Saya B This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 240mm gyuto knives we carry with thicker spines, providing safe, secure protection during storage or transport. This B version is intended for gyuto profiles where the slimmer A saya is too narrow. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|siungy27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-universal-gyuto-270mm-saya-80.png||||||CKTG Gyuto Saya 270mm A||CKTGSaya-Gyuto270A||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|si24ungysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-240mm-universal-gyuto-saya-101.png||||||CKTG Gyuto Saya 240mm B||CKTGSaya-Gyuto240B||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||
Average rating is 5
By: Mike VanSleen
Chattanooga,TNSuper sweet saya! It fits my Richmond Artifex 240mm gyuto perfectly and the pin that holds the blade inside is a really nice touch. The wood on the saya comes sanded but unfinished,so don’t touch it with wet or oily hands or you’ll leave marks on it. I guess you could always stain/seal it so you don’t have to worry. Overall awesome saya!
0.3For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|siungy27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-universal-gyuto-270mm-saya-80.png||||||CKTG Gyuto Saya 270mm A||CKTGSaya-Gyuto270A||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||
||||||1||1||1||0||||||||Here's the expanded version:
CKTG Gyuto Saya 270mm A This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 270mm gyuto knives we carry with thinner spines, providing safe, secure protection during storage or transport. This A version is intended for slimmer gyuto profiles where the wider B saya would be too loose. Please note this saya is not compatible with Masakage knives such as the Yuki, Koishi, and similar profiles. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chwoco||item-1||solidtemplate||yayukn||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-wood-conditioner-71.png||||||CKTG Handle and Board Wax||4oz||specials > forknco > yayukn||Resources > For Knife Collectors > Yasha Yukawa Knives > ||12.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|prhaknbag||item-1||solidtemplate||knifeholders||https://s.turbifycdn.com/aah/chefknivestogo/promark-hanging-knife-bag-78.png||||||CKTG Hanging Knife Bag - Tan||CKTG-Drumstick-Bag||knife-accessories > knifeholders||Accessories > Knife Storage > ||30.000 ||||||||||||1||1||1||0||||||||This bag has some unique features that lend themselves to kitchen use. It is made of very durable materials with straps designed for hanging the bag on the wall at work for quick and easy access without taking up valuable counter space. It's light and easy to carry with handle on the top. Made from weatherproof ballistic nylon.Length: 18" Width: 7 1/2" (15" open) Rigid 1" spine to allow for easy closure of bag when fully stocked||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|honesukisaya||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-universal-honesuki-saya-70.png||||||CKTG Honesuki Saya 150mm A||CKTGSaya-HonesukiA||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||
CKTG Gyuto Saya 270mm A This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 270mm gyuto knives we carry with thinner spines, providing safe, secure protection during storage or transport. This A version is intended for slimmer gyuto profiles where the wider B saya would be too loose. Please note this saya is not compatible with Masakage knives such as the Yuki, Koishi, and similar profiles. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chwoco||item-1||solidtemplate||yayukn||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-wood-conditioner-71.png||||||CKTG Handle and Board Wax||4oz||specials > forknco > yayukn||Resources > For Knife Collectors > Yasha Yukawa Knives > ||12.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|prhaknbag||item-1||solidtemplate||knifeholders||https://s.turbifycdn.com/aah/chefknivestogo/promark-hanging-knife-bag-78.png||||||CKTG Hanging Knife Bag - Tan||CKTG-Drumstick-Bag||knife-accessories > knifeholders||Accessories > Knife Storage > ||30.000 ||||||||||||1||1||1||0||||||||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.
||||||1||1||1||0||||||||Here's the expanded version:
CKTG Honesuki Saya 150mm A This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 150mm honesuki knives we carry with thinner spines, providing safe, secure protection during storage or transport. This A version is intended for honesuki profiles where the wider B saya would be too loose. The honesuki's rigid, triangular blade geometry makes fit particularly important: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside a wooden saya, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|siho150sab||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-honesuki-150-saya-b-70.png||||||CKTG Honesuki Saya 150mm B||CKTGSaya-HonesukiB||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||CKTG Honesuki Saya 150mm B This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 150mm honesuki knives we carry with thicker spines, providing safe, secure protection during storage or transport. This B version is intended for honesuki profiles where the slimmer A saya is too narrow. The honesuki's rigid, triangular blade geometry and pronounced spine thickness make fit particularly important: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside a wooden saya, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckinwastjo||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/cktg-in-the-wall-street-journal-37.png||||||CKTG In the Wall Street Journal||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckkisa21||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-210mm-41.png||||||CKTG Kiritsuke Saya 210mm||CKTGSaya-Kiri210||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||CKTG Kiritsuke Saya 210mm This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 210mm kiritsuke knives we carry, providing safe, secure protection during storage or transport. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.
This saya fits:Harukaze AS HAS-K210 Harukaze Ginsan HG3-K210 Yahiko YAS-HE-K210 Yahiko YA-G3-K210||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckkisa24||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-240mm-73.png||||||CKTG Kiritsuke Saya 240mm||CKTGSaya-Kiri240||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckth||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/cktg-thermoprobe-232.png||||||CKTG Meat Thermometer - Black||DTH-208-Black||newarrivals||New Arrivals > ||13.000 ||||||||||||1||1||1||0||||||||This black instant-read digital thermometer is a fast and reliable tool for checking temperatures while cooking, grilling, or prepping food. With a wide temperature range and quick response time, it’s ideal for meats, poultry, fish, and more, helping you avoid overcooking and get consistent results.
The fold-out probe design automatically powers the unit on when opened and off when closed. A backlit LCD display makes it easy to read in low light, and simple controls allow you to switch between Celsius and Fahrenheit, hold readings, and view max/min temperatures.
The thermometer is water-resistant (IPX4 rated) and includes an automatic shutoff after approximately 10 minutes to preserve battery life. A built-in reference chart on the unit provides helpful cooking temperature guidelines for common proteins.
Operation Notes: Insert the probe at least 10mm into food for an accurate reading. Allow the reading to stabilize before removing, and clean the probe after each use.
Type: Instant Read Digital Thermometer Color: Black Temperature Range: -50°C to 300°C (-58°F to 572°F) Resolution: 0.1°C / 0.1°F Accuracy: ±1°C (0–150°C); ±2–3°C outside that range Response Time: ≤3 seconds (below 95°C / 203°F) Display: Backlit LCD Water Resistance: IPX4 Power: 1 × CR2032 battery (included) Auto Shutoff: ~10 minutes Functions: °C/°F switch, hold, max/min, backlight||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sinasa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-universal-nakiri-saya-94.png||||||CKTG Nakiri Saya A||CKTGSaya-NakiriA||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||This wooden saya — the Japanese term for a blade scabbard — is designed to fit specific knives we carry, providing safe, secure protection during storage or transport. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a knife seats inside. For that reason, compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|si16nasab||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-160mm-nakiri-saya-b-102.png||||||CKTG Nakiri Saya B||CKTGSaya-NakiriB||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||This wooden saya — the Japanese term for a blade scabbard — is designed to fit nakiri knives we carry, providing safe, secure protection during storage or transport. This B version is intended for larger nakiri profiles where the slimmer A saya is too narrow. All B sayas are made slightly larger than their A counterparts to accommodate taller blades and thicker spines. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead. If your new saya doesn't seem to fit at first, check the knife orientation — these sayas are designed for a specific blade direction. See photo #2 for the correct orientation.Sonnet 4.6||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|120mmpettysaya||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/120mm-petty-saya-81.png||||||CKTG Petty Saya 120mm A||CKTGSaya-Petty120A||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||1.000 ||||1||1||1||0||||||||This wooden saya (鞘), the Japanese term for a blade scabbard, is designed to fit 120mm petty knives with a slim spine. The “A” designation indicates the thin version, intended for narrower blades only. This saya has already been added to the product pages of the knives it fits—if you don’t see it listed on a knife’s page, it does not fit that knife.
For the best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you are buying this saya separately, please tell us which knife it is for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as fit cannot be reliably guaranteed for knives we have not handled.
If a knife has a compatible saya, it will always be shown and linked on that knife’s product page. If no saya is listed, we do not have one that fits and recommend using a felt blade guard instead.
If your new saya doesn’t seem to fit at first, please check the knife orientation. These sayas are designed for a specific blade direction—see photo #2 for the correct orientation.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|si15pesa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-150mm-petty-saya-96.png||||||CKTG Petty Saya 150mm||CKTGSaya-Petty150||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||
CKTG Honesuki Saya 150mm A This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 150mm honesuki knives we carry with thinner spines, providing safe, secure protection during storage or transport. This A version is intended for honesuki profiles where the wider B saya would be too loose. The honesuki's rigid, triangular blade geometry makes fit particularly important: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside a wooden saya, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|siho150sab||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-honesuki-150-saya-b-70.png||||||CKTG Honesuki Saya 150mm B||CKTGSaya-HonesukiB||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||CKTG Honesuki Saya 150mm B This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 150mm honesuki knives we carry with thicker spines, providing safe, secure protection during storage or transport. This B version is intended for honesuki profiles where the slimmer A saya is too narrow. The honesuki's rigid, triangular blade geometry and pronounced spine thickness make fit particularly important: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside a wooden saya, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckinwastjo||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/cktg-in-the-wall-street-journal-37.png||||||CKTG In the Wall Street Journal||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckkisa21||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-210mm-41.png||||||CKTG Kiritsuke Saya 210mm||CKTGSaya-Kiri210||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||CKTG Kiritsuke Saya 210mm This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 210mm kiritsuke knives we carry, providing safe, secure protection during storage or transport. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckth||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/cktg-thermoprobe-232.png||||||CKTG Meat Thermometer - Black||DTH-208-Black||newarrivals||New Arrivals > ||13.000 ||||||||||||1||1||1||0||||||||This black instant-read digital thermometer is a fast and reliable tool for checking temperatures while cooking, grilling, or prepping food. With a wide temperature range and quick response time, it’s ideal for meats, poultry, fish, and more, helping you avoid overcooking and get consistent results.
The fold-out probe design automatically powers the unit on when opened and off when closed. A backlit LCD display makes it easy to read in low light, and simple controls allow you to switch between Celsius and Fahrenheit, hold readings, and view max/min temperatures.
The thermometer is water-resistant (IPX4 rated) and includes an automatic shutoff after approximately 10 minutes to preserve battery life. A built-in reference chart on the unit provides helpful cooking temperature guidelines for common proteins.
Operation Notes: Insert the probe at least 10mm into food for an accurate reading. Allow the reading to stabilize before removing, and clean the probe after each use.
Average rating is 4
By: Teo
Belvedere,Cathis saya fits the masakage shimo nakiri well. it fits snugly on the knife; you might not even need the pin but i still use it anyway.
0.3For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|si16nasab||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-160mm-nakiri-saya-b-102.png||||||CKTG Nakiri Saya B||CKTGSaya-NakiriB||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||This wooden saya — the Japanese term for a blade scabbard — is designed to fit nakiri knives we carry, providing safe, secure protection during storage or transport. This B version is intended for larger nakiri profiles where the slimmer A saya is too narrow. All B sayas are made slightly larger than their A counterparts to accommodate taller blades and thicker spines. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead. If your new saya doesn't seem to fit at first, check the knife orientation — these sayas are designed for a specific blade direction. See photo #2 for the correct orientation.Sonnet 4.6||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|120mmpettysaya||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/120mm-petty-saya-81.png||||||CKTG Petty Saya 120mm A||CKTGSaya-Petty120A||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||1.000 ||||1||1||1||0||||||||This wooden saya (鞘), the Japanese term for a blade scabbard, is designed to fit 120mm petty knives with a slim spine. The “A” designation indicates the thin version, intended for narrower blades only. This saya has already been added to the product pages of the knives it fits—if you don’t see it listed on a knife’s page, it does not fit that knife.
For the best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you are buying this saya separately, please tell us which knife it is for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as fit cannot be reliably guaranteed for knives we have not handled.
If a knife has a compatible saya, it will always be shown and linked on that knife’s product page. If no saya is listed, we do not have one that fits and recommend using a felt blade guard instead.
If your new saya doesn’t seem to fit at first, please check the knife orientation. These sayas are designed for a specific blade direction—see photo #2 for the correct orientation.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|si15pesa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-150mm-petty-saya-96.png||||||CKTG Petty Saya 150mm||CKTGSaya-Petty150||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||
||||||1||1||1||0||||||||CKTG Petty Saya 150mm This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit the 150mm petty knives we carry, providing safe, secure protection during storage or transport. The petty is a nimble, slender utility knife, and that trim profile makes precise fit especially important: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside a wooden saya, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckpesa18||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-180mm-18.png||||||CKTG Petty Saya 180mm||CKTGSaya-Petty180||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ck120tapesa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-120-tall-petty-saya-115.png||||||CKTG Petty Saya Tall 120mm||CKTGSaya-PettyTall120||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||This wooden saya (鞘), the Japanese term for a blade scabbard, is designed to fit 120mm tall petty knives. The “A” designation indicates a slimmer profile, intended for narrower blades only. This saya has already been added to the product pages of the knives it fits—if you don’t see it listed on a knife’s page, it does not fit that knife.
For the best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you are buying this saya separately, please tell us which knife it is for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as fit cannot be reliably guaranteed for knives we have not handled.
If a knife has a compatible saya, it will always be shown and linked on that knife’s product page. If no saya is listed, we do not have one that fits and recommend using a felt blade guard instead.
If your new saya doesn’t seem to fit at first, please check the knife orientation. These sayas are designed for a specific blade direction—see photo #2 for the correct orientation.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taspha||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/table-spoon-hammered-144.png||||||CKTG Rocher Spoon Stainless||CKTG-Rocher-Spoon||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||15.000 ||||||||||||1||1||1||0||||||||The quenelle is one of those plating techniques that separates composed desserts from casual ones — a three-sided oval of ice cream, mousse, ganache, or butter shaped with two spoons into something that looks effortless and takes real practice to execute cleanly. The right spoon makes the process considerably easier, and most cooks who do this work regularly end up owning a dedicated rocher spoon rather than improvising with whatever is in the drawer. This one is built from 304 stainless steel with a mirror polish, sized and weighted to work through cold, dense bases without losing control of the shape.
At 8.625 inches long and 1.57 inches wide the deep oval bowl sits in the large tablespoon range — the right size for a substantial quenelle that reads clearly on a composed plate without overwhelming it. At 3.5 oz the spoon has enough mass to feel authoritative through the two-spoon transfer motion, and the mirror polish keeps the surface smooth enough that cold bases release cleanly rather than dragging. The handle tapers to a flat, paddle-shaped end that sits naturally between the fingers and provides good feedback through the shaping motion. Clean lines, no unnecessary detail — a tool designed to do one thing well and get out of the way.
What Customers Are Saying: Reviewers consistently describe the quality as well above what the price suggests, with one noting genuine surprise at how solid and well-finished the spoon feels in hand. The weight draws specific praise — buyers describe it as substantial and confidence-inspiring. One reviewer puts it to work on ice cream specifically and highlights the clean oval shapes it produces on the plate. A single note on the handle end needing a light smoothing is worth mentioning for perfectionists, though it has not affected performance for any reviewer. The consensus across multiple verified purchases is straightforward: excellent quality, great value, buying more.
Care Instructions: Hand wash and dry after each use. The mirror polish is best maintained by avoiding abrasive scrubbers. Dishwasher safe but hand washing will preserve the finish longer.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckpesa18||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-180mm-18.png||||||CKTG Petty Saya 180mm||CKTGSaya-Petty180||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ck120tapesa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-120-tall-petty-saya-115.png||||||CKTG Petty Saya Tall 120mm||CKTGSaya-PettyTall120||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||This wooden saya (鞘), the Japanese term for a blade scabbard, is designed to fit 120mm tall petty knives. The “A” designation indicates a slimmer profile, intended for narrower blades only. This saya has already been added to the product pages of the knives it fits—if you don’t see it listed on a knife’s page, it does not fit that knife.
For the best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you are buying this saya separately, please tell us which knife it is for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as fit cannot be reliably guaranteed for knives we have not handled.
If a knife has a compatible saya, it will always be shown and linked on that knife’s product page. If no saya is listed, we do not have one that fits and recommend using a felt blade guard instead.
If your new saya doesn’t seem to fit at first, please check the knife orientation. These sayas are designed for a specific blade direction—see photo #2 for the correct orientation.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taspha||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/table-spoon-hammered-144.png||||||CKTG Rocher Spoon Stainless||CKTG-Rocher-Spoon||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||15.000 ||||||||||||1||1||1||0||||||||The quenelle is one of those plating techniques that separates composed desserts from casual ones — a three-sided oval of ice cream, mousse, ganache, or butter shaped with two spoons into something that looks effortless and takes real practice to execute cleanly. The right spoon makes the process considerably easier, and most cooks who do this work regularly end up owning a dedicated rocher spoon rather than improvising with whatever is in the drawer. This one is built from 304 stainless steel with a mirror polish, sized and weighted to work through cold, dense bases without losing control of the shape.
At 8.625 inches long and 1.57 inches wide the deep oval bowl sits in the large tablespoon range — the right size for a substantial quenelle that reads clearly on a composed plate without overwhelming it. At 3.5 oz the spoon has enough mass to feel authoritative through the two-spoon transfer motion, and the mirror polish keeps the surface smooth enough that cold bases release cleanly rather than dragging. The handle tapers to a flat, paddle-shaped end that sits naturally between the fingers and provides good feedback through the shaping motion. Clean lines, no unnecessary detail — a tool designed to do one thing well and get out of the way.
What Customers Are Saying: Reviewers consistently describe the quality as well above what the price suggests, with one noting genuine surprise at how solid and well-finished the spoon feels in hand. The weight draws specific praise — buyers describe it as substantial and confidence-inspiring. One reviewer puts it to work on ice cream specifically and highlights the clean oval shapes it produces on the plate. A single note on the handle end needing a light smoothing is worth mentioning for perfectionists, though it has not affected performance for any reviewer. The consensus across multiple verified purchases is straightforward: excellent quality, great value, buying more.
Care Instructions: Hand wash and dry after each use. The mirror polish is best maintained by avoiding abrasive scrubbers. Dishwasher safe but hand washing will preserve the finish longer.
- Brand: CKTG
- Material: 304 Stainless Steel
- Finish: Mirror Polished
- Length: 8.625" (219mm)
- Width: 1.57" (40mm)
- Weight: 3.5 oz (100g)
- Style: Rocher / Quenelle Spoon
||||||1||1||1||0||||||||This wooden saya — the Japanese term for a blade scabbard — is designed to fit santoku knives we carry with thinner spines, providing safe, secure protection during storage or transport. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sisasab||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-santoku-saya-b-67.png||||||CKTG Santoku Saya B||CKTGSaya-SantokuB||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||This wooden saya — the Japanese term for a blade scabbard — is designed to fit santoku knives we carry with thicker spines, providing safe, secure protection during storage or transport. This B version is intended for santoku profiles where the slimmer A saya is too narrow. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|othersayas||item.||solidtemplate||sayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-sayas-109.png||||||CKTG Sayas||||specials > linecooks > sayas||Resources > For Professionals > Sayas > ||||||||||||||0||1||0||0||||cusfeed 120mmpettysaya ck120tapesa si15pesa honesukisaya siho150sab tadesa16 ckde18sa smallbunkasaya ckpesa18 sinasa si16nasab saya sisasab ck18gysa1 si21gysa si21gyunsa ckkisa21 tasmgysa si24gysa si24ungysa ckkisa24 tamegysa siungy27sa cksusa24 sisu27sa isscsu27sa ck30susa 21yasa ckya24sa ckya27sa yasa30 facck13clsa chwoco 80jafash||||CKTG sayas are sold only when purchased with the compatible knife on the same order - the only way we can guarantee a proper fit. Because saya fit depends on the exact geometry of each blade, we cannot accept saya orders for knives purchased from other vendors. These wooden sheaths protect your blade and keep the edge safe between uses and in transit.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckshsebyjomc||item-1||solidtemplate||knshse||https://s.turbifycdn.com/aah/chefknivestogo/cktg-sharpening-service-by-josh-mceachen-92.png||||||CKTG Sharpening Service||CKTGSharpening||knife-accessories > knshse||Accessories > Knife Sharpening Service > ||20.000 ||||||||0.010 ||||1||1||1||0||||||||We offer professional sharpening for kitchen knives to restore a clean, razor-sharp edge. Whether your knife is slightly dull or overdue for maintenance, we will bring it back to peak performance.
This service is per knife, not per order.
Quick Note: We do NOT send a box. Please pack and ship your knife to us after ordering.
How It Works: Place your order, pack your knife, and ship it via any carrier (USPS, UPS, FedEx, etc.). You are responsible for packing and shipping the knife to us. If you order other items from our store at the same time, we will hold your order until your knife arrives, sharpen it, and ship everything back together in one package.
Packing Instructions: Wrap the blade in cardboard, bubble wrap, or a knife guard and tape it so it cannot move or cut through the packaging. Place it in a sturdy box and include your name inside (very important). Watch our packing video before shipping.
Shipping Address: Chefknivestogo, 5980 Executive Drive, Suite D, Fitchburg, WI 53719
Turnaround Time: Most orders are completed within a few days of arrival and shipped back promptly.
Return Shipping: Price includes return shipping - no extra charges.
What We Do: Restore a sharp edge, improve cutting performance, and clean up minor wear. If your knife has chips or damage, please order our repair service or email us first.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cktgsticker6||item-1||solidtemplate||stickers||https://s.turbifycdn.com/aah/chefknivestogo/cktg-sticker-6-30.png||||||CKTG Sticker 6"||Oval-CKTG||specials > linecooks > stickers||Resources > For Professionals > Stickers > ||1.000 ||||||||0.000 ||||1||1||1||0||||||||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||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cksusa24||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-suji-saya-240mm-101.png||||||CKTG Sujihiki Saya 240mm||CKTGSaya-Suji240||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sisu27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-sujihiki-270mm-saya-92.png||||||CKTG Sujihiki Saya 270mm A||CKTGSaya-Suji270A||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sisasab||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-santoku-saya-b-67.png||||||CKTG Santoku Saya B||CKTGSaya-SantokuB||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||This wooden saya — the Japanese term for a blade scabbard — is designed to fit santoku knives we carry with thicker spines, providing safe, secure protection during storage or transport. This B version is intended for santoku profiles where the slimmer A saya is too narrow. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a knife seats inside, which is why compatibility is tightly controlled.
For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.
If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|othersayas||item.||solidtemplate||sayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-sayas-109.png||||||CKTG Sayas||||specials > linecooks > sayas||Resources > For Professionals > Sayas > ||||||||||||||0||1||0||0||||cusfeed 120mmpettysaya ck120tapesa si15pesa honesukisaya siho150sab tadesa16 ckde18sa smallbunkasaya ckpesa18 sinasa si16nasab saya sisasab ck18gysa1 si21gysa si21gyunsa ckkisa21 tasmgysa si24gysa si24ungysa ckkisa24 tamegysa siungy27sa cksusa24 sisu27sa isscsu27sa ck30susa 21yasa ckya24sa ckya27sa yasa30 facck13clsa chwoco 80jafash||||CKTG sayas are sold only when purchased with the compatible knife on the same order - the only way we can guarantee a proper fit. Because saya fit depends on the exact geometry of each blade, we cannot accept saya orders for knives purchased from other vendors. These wooden sheaths protect your blade and keep the edge safe between uses and in transit.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckshsebyjomc||item-1||solidtemplate||knshse||https://s.turbifycdn.com/aah/chefknivestogo/cktg-sharpening-service-by-josh-mceachen-92.png||||||CKTG Sharpening Service||CKTGSharpening||knife-accessories > knshse||Accessories > Knife Sharpening Service > ||20.000 ||||||
Average rating is 5
By: Justin Strong
Madison,WIMy Knives have never been sharper! I have the Richmond Artifex series 10" chef’s knife,and Josh put an edge on it that I didn’t think was possible. My knives are well used,I take care of them,but don’t baby them. The last time he sharpened that one in particular,I was able to shave with it for three months afterwards. Well worth the investment!
0.3By: Justin Strong
Madison,WIMy Knives have never been sharper! I have the Richmond Artifex series 10" chef’s knife,and Josh put an edge on it that I didn’t think was possible. My knives are well used,I take care of them,but don’t baby them. The last time he sharpened that one in particular,I was able to shave with it for three months afterwards. Well worth the investment!
0.3By: David Oliver
Madison,WiJosh did a fantastic job on my kit. Fast and courteous. Totally recommended for professional service.
0.3By: Jason Peterson
Madison,WiJosh does a great with knives all around from sharpening to replacing handles to reshaping the knife. I got a knife from him recently which came in great condition. I let a co-worker use it to chop onions and he ended up dropping it and chipping the blade. I gave it to josh to see if he could fix it and it came back good as new maybe even a little better. Great work. Great speed. Great Quality!
0.3By: Anna
Madison,WIJosh Rulez!
0.3This service is per knife, not per order.
Quick Note: We do NOT send a box. Please pack and ship your knife to us after ordering.
How It Works: Place your order, pack your knife, and ship it via any carrier (USPS, UPS, FedEx, etc.). You are responsible for packing and shipping the knife to us. If you order other items from our store at the same time, we will hold your order until your knife arrives, sharpen it, and ship everything back together in one package.
Packing Instructions: Wrap the blade in cardboard, bubble wrap, or a knife guard and tape it so it cannot move or cut through the packaging. Place it in a sturdy box and include your name inside (very important). Watch our packing video before shipping.
Shipping Address: Chefknivestogo, 5980 Executive Drive, Suite D, Fitchburg, WI 53719
Turnaround Time: Most orders are completed within a few days of arrival and shipped back promptly.
Return Shipping: Price includes return shipping - no extra charges.
What We Do: Restore a sharp edge, improve cutting performance, and clean up minor wear. If your knife has chips or damage, please order our repair service or email us first.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cktgsticker6||item-1||solidtemplate||stickers||https://s.turbifycdn.com/aah/chefknivestogo/cktg-sticker-6-30.png||||||CKTG Sticker 6"||Oval-CKTG||specials > linecooks > stickers||Resources > For Professionals > Stickers > ||1.000 ||||||||0.000 ||||1||1||1||0||||||||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||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cksusa24||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-suji-saya-240mm-101.png||||||CKTG Sujihiki Saya 240mm||CKTGSaya-Suji240||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sisu27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-sujihiki-270mm-saya-92.png||||||CKTG Sujihiki Saya 270mm A||CKTGSaya-Suji270A||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||
||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|isscsu27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/isaiah-schroeder-sujihiki-270mm-saya-68.png||||||CKTG Sujihiki Saya 270mm B||CKTGSaya-Suji270B||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ck30susa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-300mm-suji-saya-48.png||||||CKTG Sujihiki Saya 300mm||CKTGSaya-Suji300||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|21yasa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/210mm-yanagiba-saya-82.png||||||CKTG Yanagiba Saya 210mm||CKTGSaya-Yanagi210||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||The CKTG Yanagiba Saya 210mm is a traditional wooden sheath designed to protect and store 210mm yanagiba knives we carry. These single-bevel blades have unique profiles and precise geometries, so proper fit is especially important to ensure the knife seats cleanly and safely inside the saya. This sheath offers secure protection while preserving the clean, refined look of your knife during storage or transport.
It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you're buying a saya separately, we will need to know which knife you're purchasing it for—please include this in the Comments section of your shopping cart. Small variations in blade thickness, height, and profile can affect compatibility, and we match each saya carefully to avoid fit issues.
If a knife has a compatible saya, it will be shown and linked directly on that knife’s product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.
Care Instructions: Insert and remove the blade gently—do not force it into the saya. Store in a dry place and avoid excess moisture or heat, which can cause the wood to warp or crack over time.
It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you're buying a saya separately, we will need to know which knife you're purchasing it for—please include this in the Comments section of your shopping cart. Even small differences in blade height, thickness, or profile can affect how the knife fits inside the saya.
If a knife has a compatible saya, it will be shown and linked directly on that knife’s product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.
Care Instructions: Insert and remove the blade gently—do not force it into the saya. Store in a dry environment and avoid prolonged exposure to moisture or heat, which can cause the wood to warp or crack.
It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you're buying a saya separately, we will need to know which knife you're purchasing it for—please include this in the Comments section of your shopping cart. Even small variations in blade height, thickness, or profile can impact how the knife fits inside the saya.
If a knife has a compatible saya, it will be shown and linked directly on that knife’s product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.
Care Instructions: Insert and remove the blade gently—do not force it into the saya. Store in a dry environment and avoid prolonged exposure to moisture or heat, which can cause the wood to warp or crack.
It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you're buying a saya separately, we will need to know which knife you're purchasing it for—please include this in the Comments section of your shopping cart. Even small differences in blade height, thickness, or profile can affect how the knife fits inside the saya.
If a knife has a compatible saya, it will be shown and linked directly on that knife’s product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.
Care Instructions: Insert and remove the blade gently—do not force it into the saya. Store in a dry environment and avoid prolonged exposure to moisture or heat, which can cause the wood to warp or crack.
Weight: 7.4 oz (210 g) Blade Blade Length: 50 mm Total Length: 180 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|customknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/custom-knives-117.png||||||Custom Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||jashkn||||Here is a selection of custom handled knives that are available exclusively from CKTG. Once we sell one of these items we'll re-use the page and post a new knife with new pictures.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cusfeed1||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/customer-feedback-105.png||||||Customer Feedback||||||||||||||||||||0||0||0||0||||||See What Our Customers Think About Us!||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cusfeed5||link.||solidtemplate||||||||||Customer Feedback||||||||||||||||||||0||0||0||0||||||See What Our Customers Are Saying About Us.||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cusfeed39||link.||solidtemplate||foodslicers||https://s.turbifycdn.com/aah/chefknivestogo/customer-feedback-104.png||||||Customer Feedback||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cusfeed3||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/customer-feedback-103.png||||||Customer Feedback||||||||||||||||||||0||0||0||0||||||See What Our Customers Are Saying About Us!||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|home||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/customer-reviews-30.png||||||Customer Reviews||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cutofflestsq||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/cut-off-leather-strop-squares-150.png||||||Cut Off Leather Strop Squares||stropsquare||specials > closeouts||Resources > CKTG Close Outs > ||2.000 ||||||||||||1||1||1||0||||||||This is a cheap way to strop your knives. We cut off 3x11 to make 3x8 from time to time and this is the result. 3x3. While supplies last.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|booscutboar||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/cutting-boards-77.png||||||Cutting Boards||||knife-accessories||Accessories > ||||||cubophpr||||||||0||1||0||0||||ckwaendgrcub chsmhibo15x8 kohicubo16x9 ckbesc chwoco||||Cutting boards are essential tools for any serious cook. Quality wood cutting boards help extend the life of your knives by providing a proper cutting surface that won't dull your knives. We only sell fine wood cutting boards from leading manufacturers.||||Cutting boards, cutting board, wood cutting boards||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|daovua52100||item.||solidtemplate||daovuaknives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-101.png||||||Daovua 52100||||kitchen-knives > daovuaknives||Knife Brands > Daovua Knives > ||||||||||||||0||1||0||0||||inshse da52ho14 da52bu17 da52kina18||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|da52bu17||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-bunka-175mm-172.png||||||Daovua 52100 Bunka 165mm||D-52100-Bunka||kitchen-knives > daovuaknives > daovua52100||Knife Brands > Daovua Knives > Daovua 52100 > ||75.000 ||||||||||||1||1||1||0||||||||52100 carbon alloy steel was originally developed in 1905 for ball bearings - a use case that demands an extremely fine, uniform carbide structure and excellent toughness under repeated stress. Those same properties translate well to kitchen knives, and Daovua importing it from the United States for this line represents a meaningful step up in materials from their original leaf spring work. The bunka is a compact, versatile format with a reverse tanto tip that handles most everyday kitchen tasks - chopping, slicing, push-cutting through vegetables - while the pointed tip adds precision for finer work. At 4.6 oz and 164mm of blade length, this is a light, maneuverable knife that disappears in the hand during extended prep.
The blade carries a nashiji (pear skin) finish above the shinogi that gives it a subtle texture and a slightly frosted appearance. The grind is even on both sides, which makes it accessible for right- and left-handed cooks alike and straightforward to sharpen on flat water stones. 52100 is a reactive steel that will start building a patina immediately - one reviewer noted it began to turn gray within the first session, which is normal and adds a degree of natural protection over time. The fit and finish reflects the handmade, value-focused nature of these knives - the choil area and handle spacer are a little rough in places - but the geometry and edge performance at this price point are genuinely impressive.
What Customers Are Saying: An experienced sharpener took the knife through a full stone and strop progression and reported it cut through tri-tip and pork tenderloin with ease, noting good balance and a decent taper to the edge. A second reviewer called it an excellent beginner carbon steel knife - sharp out of the box, light in the hand, and great value for anyone new to reactive steels. A third long-time Daovua supporter noted some geometry inconsistency on this particular example but continued to recommend the brand overall.
Care Instructions: 52100 is a reactive carbon steel - wipe and dry the blade immediately after every use. It is more reactive than most Japanese carbon steels and will patina quickly, which is normal and desirable. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for any storage. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings. Each knife is made by hand so all measurements are approximations.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|da52ho14||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-honesuki-145mm-222.png||||||Daovua 52100 Honesuki 145mm||D-52100-Honesuki||kitchen-knives > daovuaknives > daovua52100||Knife Brands > Daovua Knives > Daovua 52100 > ||65.000 ||||||||||||1||1||1||0||||||||The honesuki is Japan's dedicated poultry boning knife - a stiff, triangular blade designed specifically for breaking down whole birds. Where a flexible western boning knife uses bend and flex to navigate around joints and bones, the honesuki works differently: it uses a rigid blade, a sharp tip, and a thick spine to push through cartilage and pop joints cleanly. Cooks who process a lot of poultry find it faster and more precise than a general-purpose knife, and the stiff geometry gives you direct control over exactly where the tip is going at every moment. Daovua hand-forges this one from 52100 carbon alloy steel imported from the United States - the same fine-carbide steel used across the new 52100 line, originally developed for ball bearings in 1905.
At 3.9 oz and 145mm this is a compact, light tool that disappears in the hand during poultry work. The spine runs at 2mm through the heel - thick enough to give the blade rigidity without adding unnecessary weight. The octagonal handle varies in wood type and color from knife to knife, which is standard across the Daovua handmade range. The kurouchi (black as-forged) finish gives the blade its working character and helps protect the reactive carbon steel surface during regular use. At $65 this is the most accessible entry point in the 52100 line and a strong option for professional cooks who go through significant poultry volume and want a carbon steel honesuki that sharpens easily and holds an edge.
Care Instructions: 52100 is a reactive carbon steel - wipe and dry the blade immediately after every use, particularly important given regular contact with poultry juices. Avoid leaving moisture or acidic residue on the blade. Apply a light coat of camellia oil after use and for storage. A patina will develop quickly and adds natural protection. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings. Each knife is made by hand so all measurements are approximations.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|da52kina18||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-kiri-nakiri-180mm-119.png||||||Daovua 52100 The Tank 180mm||D-52100-TheTank||kitchen-knives > daovuaknives > daovua52100||Knife Brands > Daovua Knives > Daovua 52100 > ||80.000 ||||||||||||1||1||1||0||||||||Got it - noted for this and future Daovua pages. Here is the full copy:
Title Tag Daovua 52100 The Tank 180mm \\|\\ Kiri-Nakiri Carbon Steel Meta Description Daovua The Tank is a 180mm kiri-nakiri hand-forged from American 52100 carbon steel. Tall, flat-profiled, and built for serious vegetable work. HRC 60-61, $80.
Body Copy The Tank is Daovua's take on the kiri-nakiri - a hybrid blade profile that combines the flat edge and tall blade height of a nakiri with the angled kiritsuke tip that adds a pointed end for more detailed cutting work. At 85mm of blade height and 8.9 oz, this has genuine presence on the board. It is not a delicate knife. It is built for cooks who want to move through large volumes of vegetables with a flat edge that makes full contact on every stroke, and who want a blade tall enough to scoop and transfer without having to reach for a bench scraper.
The steel is 52100 carbon alloy imported from the United States - the same steel Daovua uses across the new 52100 line. Originally developed in 1905 for ball bearings, 52100 has a fine carbide structure that takes a keen edge and responds well to patient work on the stones. At HRC 60-61 it is hard enough for good edge retention without being brittle. The kurouchi (black as-forged) finish with hammer texture gives the blade a working character that suits the format - this is a tool-first knife, not a showpiece, and it looks the part. The octagonal handle varies in wood type and color from knife to knife, which is part of what makes each one its own thing.
Care Instructions: 52100 is a reactive carbon steel - wipe and dry the blade immediately after every use. The tall blade surface means more exposure to moisture, so thorough drying is important. Avoid leaving acidic foods on the blade. Apply a light coat of camellia oil after use and for storage. A patina will develop naturally and adds protection - let it build rather than scrubbing it off. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings. Each knife is made by hand so all measurements are approximations.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|daclv2||item.||solidtemplate||daovuaknives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-133.png||||||Daovua Classic V2||||kitchen-knives > daovuaknives||Knife Brands > Daovua Knives > ||||||||||||||0||1||0||0||||inshse daclv2tape12 dav2ho14 daclv2bu daclv2sa16 dav2kicl18 daclv2tagy21 daclv2gy24||||Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and better heat treatment using their leaf spring steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|daclv2bu||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-bunka-165mm-300.png||||||Daovua Classic V2 Bunka 165mm||ClassicV2-Bunka||kitchen-knives > daovuaknives > daclv2||Knife Brands > Daovua Knives > Daovua Classic V2 > ||65.000 ||||||||||||1||1||1||0||||||||The bunka (meaning "culture knife" in Japanese) is a versatile all-purpose kitchen knife with a flat profile ideal for push cutting and a reverse tanto tip that adds precision for detail work. The Daovua Classic V2 Bunka at 165mm represents the Nhat family workshop at its most refined — a deliberate evolution from their original rustic leaf spring line into cleaner geometry, improved heat treatment, better surface finish, and handles built with more care. The relatively flat edge profile excels at slicing and push cutting through vegetables, proteins, and herbs, while the aggressive tip handles scoring, fine cuts, and any work requiring a pointed blade. It is a knife that rewards cooks who want one tool to do most of the work.
At 4.0 oz (116g) with a 2mm spine at the heel and 47mm blade height, this bunka strikes a good balance between presence and agility. The recycled leaf spring carbon steel takes a keen edge and sharpens quickly and easily, making it a good choice for cooks building a stone sharpening practice without the pressure of maintaining expensive steel. The octagonal wa handle (wood type and color vary) provides a comfortable, secure grip that works well for both pinch and handle grips. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal and expected. We recommend adding our finish sharpening service at checkout for the best possible edge from day one.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
At 6.3 oz (178g) with a 2mm spine at the heel and 48mm of blade height, this is a well-balanced gyuto that handles extended prep sessions without fatigue. The flatter edge profile suits push cutting through vegetables and controlled slicing of proteins, and the length makes it an excellent slicer for roasts, poultry, and large cuts of fish. The recycled leaf spring carbon steel takes a sharp, refined edge and responds well on the stone — an excellent steel for cooks building a sharpening practice. The octagonal wa handle (wood type and color vary) is well fitted and comfortable in hand. As with all Daovua knives, each piece is made by hand and dimensions are approximate. We recommend adding our finish sharpening service at checkout for the best possible edge from day one.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
What Customers Are Saying:
Customers who are familiar with the original Daovua leaf spring line consistently note how much the Classic V2 has improved. One longtime customer described the fit and finish as much, much better — blade straight, handle well aligned, grind cleaner — while retaining the charm and character of the original. Another called it a knife that performs like one twice the price and said he could not find a better deal. The unanimous theme across the reviews is that if you were curious about Daovua before but held back due to quality concerns, the V2 line has addressed them.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dav2ho14||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-v2-honesuki-145mm-113.png||||||Daovua Classic V2 Honesuki 145mm||ClassicV2-Honesuki||kitchen-knives > daovuaknives > daclv2||Knife Brands > Daovua Knives > Daovua Classic V2 > ||60.000 ||||||||||||1||1||1||0||||||||The honesuki (meaning "loves bone" in Japanese) is a purpose-built poultry and butchery knife, and the Daovua Classic V2 version brings that focused utility at a price that makes it an easy addition to any kitchen kit. The Nhat family workshop in Vietnam developed the Classic V2 line as a deliberate step forward from their original rustic leaf spring knives — cleaner profiles, better heat treatment, improved surface finish, and more carefully constructed handles. The honesuki shape features a stiff, triangular blade with a sharp tip and a thick spine designed to navigate joints, separate skin, and work around bone with precision and control. At 145mm it is the right size for breaking down chickens, spatchcocking birds, and handling the detail work that a larger knife cannot do cleanly.
At 3.9 oz (112g) with a 3mm spine at the heel, this knife has the rigidity a honesuki requires without feeling heavy in hand. The 41mm blade height keeps the profile compact and maneuverable close to the bone. The recycled leaf spring carbon steel takes a very sharp edge and responds well on the stone, making maintenance straightforward even for cooks still developing their sharpening skills. The octagonal wa handle (wood type and color vary) is comfortable and secure during the twisting, pulling motions that butchery work demands. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal. We recommend adding our finish sharpening service at checkout for the best out-of-box performance.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
At just 4.0 oz (114g) with a 47mm blade height, this is a nimble, lively knife that handles long sessions without fatigue. The spine runs 2mm at the heel and tapers toward the tip for a responsive feel through the cut. The octagonal wa handle (wood type and color vary) fits naturally in hand and provides a secure, comfortable grip. As with all Daovua knives, each piece is made by hand, so dimensions are approximate and minor variation between examples is normal and expected. We recommend adding our finish sharpening service at checkout to get the most out of this blade from day one.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
What Customers Are Saying:
Customers praise this knife as an excellent entry point into carbon steel ownership. One buyer purchased it specifically to learn proper carbon knife care and maintenance, noting that while it runs a touch light in hand, a quick touch-up on the stone brought the edge to a very capable level. Another reviewer used the santoku page to share feedback on the V2 bunka, calling the blade shape, sharpness, and quality perfect, and highlighting the exceptional customer service from CKTG when a handle issue arose. The overall picture is a well-made, honest knife that punches above its price and rewards those willing to learn the small rituals of carbon steel care.
At 2mm at the spine and 214mm of blade length, this knife is thin and nimble despite its imposing height. The recycled leaf spring carbon steel takes a sharp edge quickly and responds well on the stone, making it a rewarding knife for cooks building their sharpening skills. The octagonal wa handle (wood type and color vary) is comfortable in hand and complements the knife's forward balance well. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal and expected. Because fit and finish vary between individual pieces, we strongly recommend adding our finish sharpening service at checkout, which also gives us a chance to inspect the blade before it ships to you.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
What Customers Are Saying:
Most customers are enthusiastic about the value and performance, with several calling it a sleeper knife that punches well above its price. One reviewer noted it arrived wickedly sharp without the sharpening service and praised the thin blade for making quick work of meat and vegetables. Another experienced Daovua owner described it as a knife built to last a lifetime, comparing the performance to knives costing several times as much. One customer experienced a warped blade that required significant remediation work before it could hold an edge — a reminder that hand-forged knives at this price point do carry some variation between examples. Adding the finish sharpening service is the best way to ensure your knife arrives in optimal condition.
At 3.3 oz (94g) with a 2mm spine at the heel, this is a light, maneuverable knife that responds well to a careful touch on the stone. The recycled leaf spring carbon steel takes a keen edge and sharpens with minimal effort, making it a good choice for cooks who want to build sharpening skills without investing in expensive steel. The octagonal wa handle (wood type and color vary) is comfortable in hand and scales well with the compact blade. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is expected and normal. We recommend adding our finish sharpening service at checkout to get the best possible edge from the start.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
Weighing in at 9.5 oz (270g), this knife has enough mass to power through dense vegetables, squash, and thick-skinned produce with minimal effort, while the flat edge profile and sharp kiritsuke tip allow for the controlled push cuts and detail work that a heavier cleaver cannot manage. The spine tapers from 3mm at the heel toward the tip, keeping the blade from feeling unwieldy despite its size. The octagonal wa handle (wood type and color vary) is built to handle the knife's weight comfortably over extended use. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal. We recommend adding our finish sharpening service at checkout to get the best possible edge from the start.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
We asked him to make us some unusual shapes that resemble traditional knives, and this fun bunka-style blade is one of his responses. The blade runs approximately 180mm at the edge and has a curved belly starting just a couple of inches from the heel. Every blade is going to be slightly different in these dimensions.
Let's make no mistake here. These knives have pits, scratches, hammer marks, and other cladding imperfections. Rustic is a word that definitely comes to mind when looking at them. But the other word that comes out when you experience them is SHARP! These knives have a fantastic edge that, if not exactly perfect out of the box, gets there quickly with a few strokes on your favorite stone.
While the handle is also not perfect, it actually feels really nice in hand. A bit of sanding and some varnish or oil will take it to a very acceptable level. We think these knives are perfect for projects, new sharpeners, or anyone looking for a really low-cost cutter that has personality and uniqueness in spades. Watch the video below to see how they're made. If you're into great fit and finish or are overly particular, look elsewhere! But if you want to try a piece of living history and you're not uptight about a less-than-perfect but excellent cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations. Edge: Double Bevel, 50/50 Weight: 4.2 oz (120 g) Blade Length: 187 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Handle: Octagonal as pictured (color and wood type vary; video is outdated)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalespgy21||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-gyuto-210mm-392.png||||||Daovua Leaf Spring Gyuto 210mm||Daovua-Gyuto210||kitchen-knives > daovuaknives > dalespstkn||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||65.000 ||||||||||||1||1||1||0||||||||The Daovua Leaf Spring Gyuto 210mm is a rugged, character-filled knife that delivers impressive performance at a very approachable price. Forged in small batches in Vietnam from recycled automotive leaf springs, each knife has a unique, handmade feel that sets it apart from more refined, factory-produced blades. The classic gyuto profile gives you excellent versatility for slicing, chopping, and general prep work, making it a great all-around kitchen tool.
This knife uses high-carbon leaf spring steel (commonly 5160), which is known for its toughness, ease of sharpening, and ability to take a very sharp edge. The grind is generally thin with a slightly convex feel, giving you solid cutting performance with durability to match. These are not meant to be perfect—expect some rustic fit and finish, along with variation from knife to knife. Avoid bones and frozen foods, but for everyday prep, this is a tough, fun, and highly usable knife that’s especially appealing for those looking to explore carbon steel.
What Customers Are Saying: Customers consistently praise this knife for its outstanding value and surprising performance. Many note how quickly it takes a sharp edge and how easy it is to maintain, making it a popular choice for learning to sharpen. The lightweight feel and good balance are frequently mentioned, along with the comfortable handle and easy handling during long prep sessions. Reviewers also appreciate the rustic, handmade character, noting that while fit and finish can vary, the performance more than makes up for it. Overall, it’s seen as a fun, reliable daily driver that punches well above its price point.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
Each knife is made by hand so measurements may vary. Maker: Daovua Location: Vietnam Edge Steel: Leaf Spring Carbon Steel Construction: Mono Steel Cladding: None Edge Grind: Even Handle: Octagonal (varies) Weight: 4.7 oz (134 g) Blade Length: 210 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalespgy24||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-gyuto-240mm-540.png||||||Daovua Leaf Spring Gyuto 240mm||Daovua-Gyuto240||kitchen-knives > daovuaknives > dalespstkn||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||70.000 ||||||||||||1||1||1||0||||||||The Daovua Leaf Spring Gyuto 240mm represents how far this young Vietnamese maker has come. Early versions were rough, but these have improved dramatically in grind, finish, and overall performance. The profile is classic gyuto with a comfortable flat spot and gentle belly, making it well suited for push cutting, slicing, and general prep work. It is a fun, capable knife that punches well above its price point and continues to surprise customers with how well it cuts.
This knife is forged from recycled automotive leaf spring steel, typically 5160, a tough and forgiving carbon steel that takes a very sharp edge and responds quickly to sharpening. The grind is thin with good edge geometry, giving it strong cutting performance while maintaining durability. These are handmade knives with a rustic character, so expect variations in fit and finish along with small imperfections. Avoid bones and frozen foods, but for everyday kitchen work this is a tough, lively, and very enjoyable knife to use.
What Customers Are Saying: Customers consistently praise the cutting performance and value of this knife, noting how easily it takes a sharp edge and how well it performs after a quick touch up. Many mention that it exceeds expectations given the price, with surprisingly good geometry and solid heat treatment. Users also appreciate the improvements in fit and finish compared to earlier versions. Overall, it is seen as a fun, hardworking knife that delivers strong real world performance and is especially appealing for those getting into carbon steel or learning to sharpen.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
Maker: Daovua Blacksmith: The Nhat Family Location: Vietnam Edge Steel: Leaf Spring Carbon Steel (5160) Construction: Mono Steel Cladding: None Edge Grind: Even 50/50 Handle: Octagonal (varies) Blade Length: 243 mm Total Length: 380 mm Spine Thickness at Base: 2 mm Blade Height: 54 mm Weight: 6.2 oz (178 g)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalesphobokn||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-honesuki-boning-knife-150mm-160.png||||||Daovua Leaf Spring Honesuki 150mm||Daovua-Honesuki||kitchen-knives > daovuaknives > dalespstkn||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||55.000 ||||||||||||1||1||1||0||||||||We started working with this fledgling Vietnamese company just a few years ago when their first offerings were best described as project knives! But over time, the quality of their blades and handles has improved immensely.
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
Honesuki knives are boning knives specifically designed for parting out the poultry. These blades are stiff and robust with pointed tips and a triangular profile. This design enables the user to get into the tightest places and strip the meat from the bone with a precision no other blade can achieve. It is a knife similar to the torigarasuki/garasuki.
The kurouchi finish on the blade is smooth and well-finished. And while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of very respectable quality. These basic blades will make a great intro knife for a new chef, a project knife for budding sharpeners, or home cooks looking for their first experience with carbon blades.
Each knife is made by hand so all measurements are approximations. Weight: 3.9 oz (112 g) Blade Length: 146 mm Total Length: 280 mm Spine Thickness at Heel: 3 mm Blade Height: 41 mm Handle: Octagonal (color and wood type vary) Edge Grind: Even, Double Bevel||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalespki24||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kiritsuke-240mm-351.png||||||Daovua Leaf Spring Kiritsuke 240mm||Daovua-Kiritsuke||kitchen-knives > daovuaknives > dalespstkn||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||75.000 ||||||||||||1||1||1||0||||||||The Daovua Leaf Spring Kiritsuke 240mm is a great example of what this small Vietnamese workshop does best - a simple, hardworking knife that delivers serious cutting performance at an honest price. The kiritsuke profile combines the length and flat-to-curved edge of a gyuto with the angled reverse tanto tip that adds precision for detail work. At 240mm the flat midsection suits push cutting through vegetables while the tip geometry handles finer tasks. The tall blade at 59mm gives you good knuckle clearance and makes the knife useful for scooping and transferring ingredients off the board.
The blade is forged from recycled leaf spring carbon steel - typically 5160 - a tough, forgiving alloy that takes a very sharp edge and sharpens readily on water stones. The grind is thin with a slightly convex feel that aids food release, and the kurouchi (black as-forged) finish protects the reactive surface during use. Daovua knives are made by the Nhat family and carry the handmade character of a small workshop - small imperfections in fit and finish are part of the nature of these knives and do not affect cutting performance. Avoid bones and frozen foods, but for everyday prep work this is a durable and dependable tool.
What Customers Are Saying: Customers consistently praise the performance and value of these knives, especially for cooks new to carbon steel. Many highlight how easily they sharpen and how quickly they take a keen edge. Reviewers appreciate the lightweight feel, balance, and versatility for everyday prep. Several note it became a favorite daily-use knife thanks to its cutting ability and no-nonsense performance.
Care Instructions: Leaf spring carbon steel is reactive - wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. A patina will develop with use and adds natural protection - let it build rather than scrubbing it off. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings.
Each knife is made by hand so all measurements are approximations.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalespko||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kogatana-sale-118.png||||||Daovua Leaf Spring Kogatana||Daovua-Kogatana||kitchen-knives > daovuaknives > dalespstkn||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||25.000 ||||||||||||1||1||1||0||||||||Daovua knives are made by the Nhat family in Vietnam, forged by hand using traditional techniques and materials that most of the knife world stopped using decades ago. The leaf spring steel they work with — typically 5160, a tough chromium-vanadium carbon alloy used in automotive suspension systems — is sourced from recycled vehicle parts and given a second life as kitchen cutlery. It is an unconventional origin story that produces genuinely capable knives, and CKTG has been one of the most vocal advocates for what the Nhat family is doing since we first started carrying their work.
This kogatana is forged from leaf spring carbon steel with a thin grind and a 50/50 even bevel that produces strong cutting performance well beyond what the size and price would suggest. At 60mm the blade is compact and precise, well suited to box cutting, utility work, opening packaging, detail tasks around the kitchen, and anything else that calls for a short, sharp, maneuverable edge. The handle varies from piece to piece — these are handmade knives with a rustic character, and minor variations in fit, finish, and dimensions are part of the deal. The steel is tough and forgiving, responds quickly to a honing rod or water stones, and develops a natural patina with use that most carbon steel owners come to appreciate. At this price point there is simply nothing else like it.
What Customers Are Saying: Reviewers consistently reach for this knife daily — box cutting, opening packages, letter opening, kitchen prep — and describe it as one of those tools that earns a permanent spot within arm's reach. Edge retention draws repeated praise, with one owner noting months of box-cutting use before the first touch-up was needed. The sharpness out of the box is described as genuinely dangerous by more than one reviewer, which in this context is a compliment. It has been purchased as a gift and nearly kept by the buyer, which tells you something about the value proposition at this size and price.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put in the dishwasher. Regular honing and occasional sharpening on water stones will keep it performing at its best.
The blade is forged from repurposed car and truck leaf springs, a high-carbon steel commonly used by blacksmiths for durable cutting tools. The heat treatment produces a tough, capable edge that sharpens easily and performs well in daily kitchen use. The profile features slightly more belly than a traditional flat nakiri, allowing for both push cutting and light rocking. Fit and finish are intentionally rustic, with a kurouchi surface that reflects its handmade character. As with most high-carbon kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping.
Care Instructions: This is a reactive high-carbon steel kitchen knife and will develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a blade guard, block, or on a magnetic strip to protect the edge.
Origin: Vietnam (Nhat Family Workshop) Construction: Hand Forged, Monosteel Core Steel: High-Carbon Leaf Spring Steel Finish: Kurouchi (Rustic Black Finish) Grind: Even Double Bevel Handle: Octagonal (wood type and color vary) Weight: 4.8 oz (135 g) Blade Length: 164 mm Total Length: 308 mm Spine Thickness at Heel: 2 mm Blade Height: 56 mm ||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalesppe21||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-petty-210mm-300.png||||||Daovua Leaf Spring Petty 210mm||Daovua-Petty210||kitchen-knives > daovuaknives > dalespstkn||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||60.000 ||||||||||||1||1||1||0||||||||The Daovua Leaf Spring Petty 210mm is an unusually long petty that blurs the line between utility knife and short slicer. With its extended length and narrow profile, it excels at trimming proteins, slicing cooked meats, and handling detailed prep work with precision. Many users end up using it more like a compact sujihiki, especially for portioning and line work where control and agility matter.
This knife is forged from recycled leaf spring carbon steel (typically 5160), a tough, easy-to-sharpen steel that takes a very keen edge and responds quickly to touch-ups. The grind is thin with a slightly convex feel, offering a nice mix of cutting performance and durability. Dao Vua knives are known for their rustic, handmade character and fit and finish will vary, and imperfections are part of the experience. Avoid bones and frozen foods, but for everyday prep and protein work this is a tough, lively, and highly functional blade.
What Customers Are Saying: Customers consistently highlight how versatile and effective this long petty is, especially for slicing meats and trimming proteins. Many describe it as performing like a short sujihiki, gliding through foods like chicken, pork, and beef with ease. Reviewers also note how quickly it sharpens and how well it responds to quick touch-ups during service. Several experienced users call it a go to knife in busy kitchens, praising its performance, durability, and ease of maintenance. Overall, it is seen as a hardworking, no-nonsense tool that delivers excellent real-world performance.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
Maker: Daovua Blacksmith: The Nhat Family Location: Vietnam Edge Steel: Leaf Spring Carbon Steel (5160) Construction: Mono Steel Cladding: None Edge Grind: Even 50/50 Handle: Octagonal (varies) Blade Length: 215 mm Total Length: 365 mm Spine Thickness at Base: 2 mm Blade Height: 32 mm Weight: 4.1 oz (116 g)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalesppicl18||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-piranha-cleaver-185mm-275.png||||||Daovua Leaf Spring Piranha Cleaver 185mm||Daovua-Piranha||kitchen-knives > daovuaknives > dalespstkn||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||70.000 ||||||||||||1||1||1||0||||||||This Daovua Leaf Spring Piranha Cleaver 185mm is a fun, rugged, and highly capable knife made from reclaimed leaf spring steel. These knives are forged in small batches in Vietnam and have a raw, handcrafted character that really stands out. The profile is aggressive and versatile—great for chopping, slicing, and working through larger ingredients with ease. Each knife has its own unique look and personality, making it feel more like a tool made by hand than a mass-produced product.
This knife uses high-carbon leaf spring steel, which takes a very sharp edge with relatively little effort and is tough enough for heavier kitchen work. The grind is generally even and slightly convex, giving you good cutting performance with durability to match. These are not delicate lasers—they are meant to be used and enjoyed. Expect some fit and finish quirks as part of the charm. Avoid bones and frozen foods to prevent chipping, but otherwise these are very forgiving and fun knives to use.
What Customers Are Saying: Customers love this knife for its excellent performance and value. Many mention how sharp it gets with minimal effort and how well the carbon steel holds its edge. It’s often a first step into carbon steel knives, and users appreciate learning the benefits like edge retention and ease of sharpening. The tall blade and flat profile are favorites for prep work, and several reviewers note how fun and versatile it is to use. Overall, it’s a well-balanced, easy-to-love knife that punches above its price point.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
Maker: Daovua Location: Vietnam Edge Steel: Leaf Spring Carbon Steel Construction: Mono Steel Cladding: None Edge Grind: Even Handle: Wood (varies) Blade Length: 185 mm Total Length: ~310 mm Spine Thickness at Base: ~3-4 mm Blade Height: Tall Cleaver Profile||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalespsa18||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-santoku-180mm-218.png||||||Daovua Leaf Spring Santoku 175mm||Daovua-Santoku||newarrivals||New Arrivals > ||60.000 ||||||||||||1||1||1||0||||||||We just love finding new and unusual knife makers, anytime and anywhere. They bring a fresh dimension to the more standard offerings and get us all looking in a new way at what a good knife is, and should be. Whether it's in terms of construction, materials used, shapes, or grinds employed, or as simple as offerings at unusual prices, we just love finding those who operate outside of the box.
We came across a charming, young, bare-footed blacksmith from Vietnam who was not only yearning to offer us his unusual knives but also to try to make use of our experience in making some to our specifications. This was a chance not to be missed. Following some interesting first attempts, we are now seeing the fruits and rewards of this partnership.
These are pretty basic blades that will make great intro knives for new chefs or project knives for budding sharpeners. But while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of a very respectable quality. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.
Please remember these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles, etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool then you'll love it.
Each knife is made by hand so all measurements are approximations. Maker: Daovua Cooperative Location: Vietnam Steel: Leaf Spring Carbon Steel Edge Grind: Even Weight: 4.7 oz (134 g) Blade Length: 175 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 54 mm Handle: Octagonal (color and wood type vary)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalespsl27||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-slicer-275mm-363.png||||||Daovua Leaf Spring Slicer 270mm||Daovua-Slicer||kitchen-knives > daovuaknives > dalespstkn||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||75.000 ||||||||||||1||1||1||0||||||||The Dao Vua Leaf Spring Tall Nakiri 180mm is a fun and highly functional vegetable knife with extra height for added versatility. The tall blade gives you excellent knuckle clearance and makes it easy to scoop and transfer ingredients from board to pan. It has a very flat edge profile, which is ideal for push cutting, chopping, and straight up and down work on vegetables and herbs. The added blade height also makes it a great choice for cooks who prefer a larger, more substantial feel.
This knife is forged from recycled leaf spring carbon steel (typically 5160), a tough and durable steel that takes a very sharp edge with minimal effort. The grind is thin and slightly convex, helping it move cleanly through dense vegetables while reducing sticking. Dao Vua knives have a rustic, handmade character, and small imperfections in fit and finish are normal and part of their appeal. Avoid bones and frozen foods, but for everyday vegetable prep this knife is a strong performer.
What Customers Are Saying: Customers appreciate the tall blade and flat profile, noting how effective it is for vegetable prep and chopping tasks. Many mention how quickly the edge sharpens and how well it holds that edge during regular use. The lightweight feel and balance are also commonly praised, along with the excellent performance for the price.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
Maker: Dao Vua Blacksmith: The Nhat Family Location: Vietnam Construction: Mono Steel Edge Steel: Leaf Spring Carbon Steel (5160) HRC: 60-61 Cladding: None Finish: Kurouchi Edge Grind: Even 50/50 Handle: Octagonal Wood Weight: 6.3 oz (179 g) Blade Length: 180 mm Total Length: 320 mm Spine Thickness at Base: 2.6 mm Blade Height: 58 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dasmvecl18||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/dauova-small-vegetable-cleaver-180mm-177.png||||||Daovua Leaf Spring Small Cleaver 200mm||Daovua-SmCleaver||kitchen-knives > daovuaknives > dalespstkn||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||70.000 ||||||||||||1||1||1||0||||||||Daovua knives are made by the Nhat family in Vietnam, forged by hand from recycled automotive leaf spring steel — typically 5160, a chromium-vanadium carbon alloy used in vehicle suspension systems that was never intended for kitchen cutlery and turns out to be exceptionally well suited to it. Tough, reactive, and fast to sharpen, leaf spring steel has been a quiet favorite among certain blacksmiths for generations. The Nhat family brings it to the table without pretense: these are working knives with a forge finish, hammer marks, and the kind of character that comes from prioritizing performance over cosmetics. CKTG has been one of the most vocal advocates for what this family produces, and this small cleaver is among the most beloved items in the catalog.
At 201mm blade length and 89mm height this is a Chinese-style vegetable cleaver — thin, relatively light at 10.4 oz, and built for the push-cut and slice work that the format does best. The spine runs 2mm at the heel and tapers toward a fine edge that is capable of taking a genuinely razor-sharp edge on water stones. The blade profile has a noticeable rocker to it which suits slicing and rocking cuts well — buyers who prefer a flat edge for pure push cutting may want to consider the taller nakiri format instead. The handle varies from knife to knife in wood type and color, and minor variations in fit, finish, and dimensions are part of the deal with a handmade knife at this price. Several reviewers strongly recommend adding the CKTG finish sharpening service at checkout — the out-of-box edge varies and the sharpening service gives you a reliable reference for what this steel is actually capable of.
What Customers Are Saying: The reviews on this cleaver are among the most entertaining and enthusiastic in the Daovua lineup. Multiple buyers describe it becoming their primary kitchen knife within weeks of arrival, displacing more expensive tools including Global chef knives and various Japanese options. Professional cooks describe it as a high-speed beater with tons of personality and call it their favorite thin line knife. The CKTG finish sharpening service is mentioned repeatedly as a strong recommendation — one reviewer describes their son picking up a pepper after the first cut and reacting with genuine disbelief at the sharpness. Edge retention draws consistent praise once the knife is properly sharpened, and the carbon steel is described by multiple owners as less reactive than expected. One detailed reviewer notes the deep rocker requires adjustment for cooks used to a flatter profile, and recommends some time on a coarse diamond plate for those who want to reduce it. The consensus is clear: imperfect, characterful, and difficult to put down.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put in the dishwasher. A light coat of camellia or food-grade mineral oil before storage will protect against rust. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. Regular honing and occasional sharpening on water stones will keep it performing at its best.
We discovered Daovua, a Vietnamese company, several years ago. And while their first blades could best be described as project knives, they have made some changes that have resulted in a huge improvement in quality.
The kurouchi finish is very smooth and long-lasting. The grinding is really sophisticated. And the handle is really well made and quite lovely to hold. These are very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
This is the first steak knife that they have made for us and you can color us impressed!
So when you have your friends over for a steak dinner next time, surprise them with these works of art that have come from nothing more than a junked old car and a few pieces of wood!
Each knife is made by hand so all measurements are approximations. Location: Vietnam Construction: Hammer Forged, Mono Steel Steel Type: Recycled Leaf Spring Steel (Carbon Steel) Weight: 2.0 oz (60 g) Blade Length: 115 mm Total Length: 240 mm Spine Thickness at Base: 1.5 mm Blade Height: 30 mm Handle: Octagonal (color and wood type vary) Edge Grind: Double Bevel, Even||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalespstkn||item.||solidtemplate||daovuaknives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-steel-knives-104.png||||||Daovua Leaf Spring Steel||||kitchen-knives > daovuaknives||Knife Brands > Daovua Knives > ||||||||||||||0||1||0||0||||inshse dalespko dalespstkn14 dalesptape dalesphobokn knfogrbuy dalespsa18 dalesptana17 dalespkicl18 dasastkn dalesppicl18 dasmvecl18 dalespgy21 dalesppe21 dalespgy24 dalespki24 dalespsl27||||Daovua Leaf Spring Steel Knives. Made in Vietnam. These particular knives are made from recycled steel that comes from the leaf springs of trucks and cars.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalesptana17||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-nakiri-175mm-414.png||||||Daovua Leaf Spring Tall Nakiri 175mm||Daovua-TallNakiri||kitchen-knives > daovuaknives > dalespstkn||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||65.000 ||||||||||||1||1||1||0||||||||As the saying goes, great oaks from little acorns grow. While not quite a great oak, the Daovua knife company has grown—from a fledgling enterprise in Vietnam making knife and tool blades out of old car parts, to a thriving business that has spread into making some really great kitchen utensils at super attractive prices.
Their blades are fashioned from recycled leaf springs taken from old cars and trucks. This is not as bizarre as it sounds, as many top-flight blacksmiths dip into this widely available source to make their highly prized blades. But unlike these fancy and often expensive works of art, the Nhat family makes more down-to-earth creations that are more function than form. Make no mistake, these knives look like they came out of a charcoal fire with hammer marks, scratches, pitting, and other cladding flaws. If you like perfect fit and finish, you may need to look elsewhere. One important attribute of these blades is how they take an incredibly sharp edge.
This knife is a classic nakiri in shape and profile but with a much taller stance. It is almost a cross between a cleaver and nakiri except that it is very thin and made to cut vegetables of all kinds with ease.
So for someone seeking a unique version of a nakiri, the Daovua Tall Nakiri is a perfect and high-value choice. Please remember these are made under fairly rough conditions with recycled steel, so you should expect that they will have imperfections that you will not see in our other knives. But this should not dissuade anyone looking for a low-priced kitchen knife that is exceedingly sharp and rather unique.
Each knife is made by hand so all measurements are approximations. Maker: Daovua Steel: Leaf Spring Carbon Steel Handle: Octagonal (color and wood type vary) Edge Grind: Even, Double Bevel Weight: 7.3 oz (206 g) Blade Length: 177 mm Total Length: 324 mm Spine Thickness at Heel: 2 mm Blade Height: 75 mm
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher.
Carbon steel will naturally form a dark patina that helps protect against rust. This is normal and desirable.
If red rust appears, remove it gently with a rust eraser or Bar Keepers Friend.
For added protection, lightly oil the blade with food-grade mineral or camellia oil before storage.
Store in a dry place, ideally in a saya, sheath, or on a magnetic strip.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalesptape||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-petty-242.png||||||Daovua Leaf Spring Tall Petty 130mm||Daovua-TallPetty||newarrivals||New Arrivals > ||45.000 ||||||||||||1||1||1||0||||||||Believe it or not, car and truck leaf springs make great knife blades! These discarded automotive parts are a very good source of knife steel as they are usually made from 5160 carbon steel. Many highly regarded custom knife makers use this steel source to great effect for their highly desirable custom creations.
A young barefoot bladesmith we discovered working in Vietnam uses this interesting source to make some very fun blades for us. Our customers are full of praise for many of their attributes. These are basic blades that will make great project knives for budding sharpeners or new chefs looking for something to play with. But while the fit and finish leave room for improvement, the actual grinds of these budget blades are rather special. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.
The profile of this tall petty is as rounded as we've seen, so it will resonate with the rockers out there. It is a monster at chopping herbs and other small ingredients. Like the blade, the handle is not the best in the industry but with a bit of sanding and maybe some varnish, you will have a grip that is easy and secure in your hands.
So if you seek a fun project knife or a cheap and cheerful small ingredient chopper, the Daovua might just be all you need. Plus you get to tell a great story about it and its makers!
Each knife is made by hand so all measurements are approximations. Brand: Daovua Blacksmith: Nhat Family Location: Vietnam Construction: Hammer Forged, Mono Steel Steel Type: Recycled Leaf Spring Steel Handle: Octagonal (color and wood type vary) Edge Grind: Even, Double Bevel Weight: 3.4 oz (96 g) Blade Length: 130 mm Total Length: 255 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalespkicl18||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kiri-cleaver-180mm-303.png||||||Daovua Leaf Spring The Tank 180mm||Daovua-TheTank||kitchen-knives > daovuaknives > dalespstkn||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||70.000 ||||||||||||1||1||1||0||||||||Daovua is a family operation based in Vietnam, and their leaf spring knives have developed a devoted following for reasons that have nothing to do with polish or prestige. The Nhat family sources recycled leaf springs from old vehicles — a time-honored practice among skilled blacksmiths — and forges them into high-carbon blades with a level of performance that consistently surprises people expecting a rough-and-ready tool. This small cleaver at 200mm is a Chinese-style vegetable cleaver (caidao) built for the daily work of a busy kitchen: push cutting, slicing, mincing, and scooping. The blade is thin behind the edge and light in the hand, with a tall profile that adds knuckle clearance and doubles as a bench scraper for moving prep from board to pan. The forge finish is honest and unapologetic — hammer marks, a dark patina, and surface character that tells you exactly how it was made.
At 2mm at the spine and 89mm tall, this cleaver is nimble rather than beefy. The octagonal wa handle (wood type and color vary) sits comfortably in hand and provides a secure grip through extended prep sessions. The even double-bevel grind is straightforward to sharpen, and the high-carbon steel responds quickly on a whetstone to produce a keen, lasting edge. Note that each knife is made by hand, so dimensions are approximate and cosmetic variation from piece to piece is expected and normal. Because of the reactive nature of the steel, we strongly recommend adding our finish sharpening service at checkout — it dials in the edge and gives you a reliable starting point for your own maintenance.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
What Customers Are Saying:
Customers consistently praise the value, edge-taking ability, and character of this cleaver. Many note it has become their go-to kitchen knife, displacing more expensive knives in their rotation. The forge finish draws polarized reactions — some love the raw, handmade look while others find it an acquired taste — but nearly everyone agrees the blade geometry and cutting performance exceed expectations at this price. Multiple reviewers strongly recommend adding the finish sharpening service at checkout for the best out-of-box experience.
The medium-length gyuto featured here is constructed from Itsuo-san’s favorite steel, Aogami #2, which he hardens to 62+ HRC. The jigane is made using a soft iron applied in the san-mai style. Of course, as it is carbon steel, this knife is reactive and will need careful maintenance to prevent rusting. The exposed edge steel receives a beautiful high polish which contrasts well with the outer cladding’s satin finish.
This mid-sized 218mm knife has a slightly tall blade height. It is quite stout at the spine and very stiff at the tip. It boasts a symmetrical 50/50 edge and a really well-formed profile, suitable for both push and rocking cutters. Blacksmith: Itsuo Doi Location: Sakai, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Edge Steel: Blue #2 Edge Grind: Even (See Choil Shot) Handle: Magnolia Octagonal Ferrule: Black Pakkawood HRC: 62+- Weight: 7.5 oz (214 g) Blade Length: 218 mm Total Length: 376 mm Spine Thickness at Heel: 3.2 mm Blade Height: 50.8 mm Maker: Itsuo Doi Location: Sakai, Japan Construction: Hammer Forged Core Edge Steel: Blue #2 HRC: 62+- Edge: 50/50 (see photo of the choil) Engraving: Hand Engraved Weight: 7.0 oz (200 g) Blade Length: 247 mm Total Length: 406 mm Spine Thickness at Base: 2.9 mm Blade Height: 48.8 mm Handle: Magnolia Wood Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|doisansatage||item-1||solidtemplate||dekn18||https://s.turbifycdn.com/aah/chefknivestogo/doi-san-sakai-takayuki-genbu-deba-180mm-126.png||||||Doi Blue #2 Hien Kengata Deba 180mm||1169||resources > deba-knives > dekn18||Knife Types > Deba Knives > Deba Knives 180mm > ||695.000 ||||||||||||1||1||1||0||||||||Introducing the extraordinary craftsmanship of Itsuo Doi, son of the renowned Blacksmith Keijiro Doi. Carrying on his father's legacy, Itsuo's blades exhibit the remarkable qualities that made the Doi name famous.
Designed with a classic kengata profile, Doi-san has exceeded expectations. The blade, fashioned from his preferred Aogami #2 steel, boasts a remarkable hardness of 62+ HRC. The ni-mai gind style is artfully executed using traditional soft iron outer cladding. While this knife requires diligent care to prevent corrosion due to its reactivity, it has been polished to a mirror finish on the front side of the blade.
The Sakai Takayuki Hien Series represents the pinnacle of Japanese knife making. Blacksmith: Itsuo Doi Construction: Ni Mai, Hammer Forged Location: Sakai, Japan Grand: Sakai Takayuki Line: Hien Edge Steel: Blue #2 Cladding: Soft Iron Finish: Mirror Polish HRC: 62-63 Edge Grind: Single Bevel, Right-Handed Handle: Ebony Octagonal Ferrule: Buffalo Horn Black Saya Included Weight: 12.4 oz (352 g) Blade Length: 186 mm Total Length: 328 mm Spine Thickness at Base: 6.8 mm Blade Height at Base: 50.8 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|doibl2hohu12||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-homura-hunter-120mm-320.png||||||Doi Blue #2 Homura Hunter 120mm||2253||resources > foldingknives||Knife Types > Higo Folders, Hunters, Axes > ||275.000 ||||||||||||1||1||1||0||||||||Introducing a meticulously crafted knife from renowned blacksmith Itsuo Doi, hailing from the legendary blade-making city of Sakai, Japan. This exceptional knife features a hammer-forged San Mai construction, combining a Blue #2 steel core with a soft iron cladding for superior durability and sharpness.
At a blade length of 125mm and an overall length of 240mm, this knife is designed for precise control, with a comfortable weight of 6.4 oz (182g). The 4.4mm spine thickness and 32.6mm blade height at the heel provide a robust yet agile feel in hand. The knife’s even edge grind, complemented by a beautifully finished choil, ensures optimal cutting performance.
For added protection, the knife comes with a premium leather sheath, making it both practical and stylish for chefs and collectors alike. Blacksmith: Itsuo Doi Location: Sakai, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Edge Steel: Blue #2 Edge Grind: Even (See Choil Shot) Weight: 6.4 oz/ 182g Blade Length: 125mm Overall Length: 240mm Spine Thickness at Heel: 4.4mm Blade Height at Heel: 32.6mm Includes Leather Sheath||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|keijirodoi||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/doi-knives-79.png||||||Doi Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||doibl2gy21cu doibl2gy24 doibl2hohu12 tahobl2pe15 tahobl2ke19 homura2 tahobl2ko21 tahobl2ko24 tahobl2kosu2 satahebl2key tahobl2sa30 satagubl2pe1 satahogu satahogu21 homura doisansatage homura1||||Itsuo Doi carries forward a blacksmith tradition rooted in Sakai, working in the same division-of-labor system that has defined the city's knife craft for centuries — each blade passing from specialist to specialist until it is finished. His work anchors the Takayuki Homura line at CKTG, one of the more distinctive and collectible series we carry, available in Blue #2 steel across gyutos, sujihikis, yanagibas, and traditional Japanese formats.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|drmastpr||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/dr-matt-s-straight-razor-products-41.png||||||Dr Matt's Straight Razor||||specials||Resources > ||||||||||||||0||1||0||0||||id12cerodwna naao2kgrbr sasuerfi nastho haamstkit 3x8stropset4pc anguforshst ckcbnsp05mi ckcbnsp1mi ri2ozdisp25m ri5mistsp2oz ri1midisp2oz ristba 20xloupe bamapa nach10grwast na12grsu nastho harohadefebl at14dipl chdipa25mi chdipa5mi chdipa75mi chdipa1mi chdipa3mi shpro80 shpro50 shpro20 atoma325400pad adwasibr ckcodipl40||||Dr. Matt has built one of the most trusted voices in razor sharpening and stropping on YouTube, and his recommendations carry real weight with the serious sharpening community. At his request, we put together this section so his viewers can find everything he uses and recommends in one place. If you found us through Dr. Matt, welcome - it is all right here.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dragonfly||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/dragonfly-plate-small-5-x-5-4.png||||||Dragonfly Plate Small 5" x 5"||160-913||knife-accessories > addonitems||Accessories > Add On Items > ||11.000 ||||||||||||1||1||1||0||||||||Blue luster is one of those finishes that looks even better in person, and this small square plate shows it off beautifully. The surface has a smooth, glossy glaze with a subtle rainbow luster, and the dragonfly relief adds just enough texture to catch the light without getting in the way of use.
At 5" x 5" it is a perfect little dish for soy sauce, ponzu, dipping oils, or small sides like pickles and olives. The square shape stacks neatly and presents food with clean lines, while the raised dragonfly motif gives it a handcrafted, made in Japan feel that stands out on the table.
Care Instructions: Hand wash or use the dishwasher on a gentle cycle. Avoid sudden temperature changes to help protect the glaze. Do not use in the oven.
Item No: 160-913 Made in Japan Material: Ceramic Finish: Blue luster glaze with rainbow luster effect Design: Dragonfly relief Size: 5" x 5" square||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|raforfeam||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-raffle-for-feed-america-90.png||||||E Gift Code||Special||newarrivals||New Arrivals > ||25.000 ||||||||||||1||0||1||0||||||||A CKTG e-gift card is the right answer when someone you know wants a Japanese knife but you are not sure which one to pick. Order in any denomination - multiples of $25 - and we will email you a coupon code within a few hours that the recipient can use on anything on the site. If you order multiple gift cards and want them combined into a single code for easier gifting, just note that preference in the comments box at checkout and we will take care of it.
Gift cards never expire and can be used toward any purchase on chefknivestogo.com. They work on knives, sharpening stones, accessories, and everything else we carry. If the recipient already knows what they want, the code applies directly at checkout. If they want to browse first, it gives them the freedom to take their time and choose exactly the right knife for their kitchen.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|eatco||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/eatco-18.png||||||EAtCO||||equipment||Suppliers > ||||||||||||||0||1||0||0||||yoeanubusp yoeasato yoeatosp yoeahato yoeamawh yoeasusesp yoeahagrbr yoeasaslsp yoeatoeggbe yoeahash yoeasumoandp yoeaorgrme yoeamuavcu yoeatatoco catiteaandco yoeapocope yoeaorgrla||||The Yoshikawa Eatco line of kitchen tools is designed and made in Japan with a focus on simplicity, precision, and everyday usefulness. Produced in the famed metalworking region of Niigata, these thoughtfully engineered stainless steel tools combine minimalist Japanese design with excellent craftsmanship. The result is a collection of clever, durable kitchen tools that feel great in hand and perform beautifully in daily cooking.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edgepro||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-36.png||||||Edge Pro||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||edgeprosets shprostforep edproac edprostac diplforedpro||||Edge Pro is a leading maker of quality knife sharpening supplies and we are proud to offer their products. If you have ever wanted to put a great edge on a knife without trying to spend the time practicing free hand knife sharpening then the Edge Pro Apex system is for you. The kits we sell will put a great edge on a knife and it is very easy to learn. We highly recommend these tools!||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro1grst||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1-000-grit-stone-81.png||||||Edge Pro 1,000 Grit Stone (Yellow)||EdgePro1000Grit||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||18.000 ||||||||0.300 ||||1||1||1||0||||||||Alongside the 400 grit peach stone, the 1000 grit yellow is considered one of the two must-have stones in the Edge Pro Apex lineup. If you only buy two stones for your system, these are the ones. The 1000 is where edges get refined after the bevel-setting work of the coarser grits - it removes the deeper scratch pattern left by the 400 or 600 and replaces it with a finer surface that transitions cleanly into a polished working edge. One reviewer notes this is the stone he uses as a finishing stone on German kitchen knives, which reflects how fine the actual cutting behavior is at this grit level. Like the 600, the ANSI bonded grit scale reads differently from JIS - ANSI 1000 bonded is roughly equivalent to JIS 2500, which means this stone is performing at a meaningfully higher refinement level than a 1000 grit Japanese waterstone.
The stone is very hard, which keeps it cutting consistently rather than loading up and glazing over. One reviewer notes the key maintenance habit: clean frequently during use. Swarf accumulates on the surface and reduces cutting efficiency if left to build up - a quick rinse every few passes keeps it performing at its best. The transition from the 400 to the 1000 is described by one reviewer as not too large a leap, which is accurate - the 400 leaves a cleaner scratch pattern than most coarse stones, and the 1000 refines it efficiently. Made in the USA, sold mounted to the plate, compatible with all Apex and Professional models. Do not buy imitations - the real Edge Pro stones are worth the price.
What Customers Are Saying: Five reviewers gave this stone a near-perfect average. One experienced user confirms it puts a really nice working edge on any knife at a fair price - and specifically warns against buying cheap imitations online. A second praises the quality relative to other stones he has used and calls out the cleaning tip as essential. A third uses it as his final stone on German kitchen knives, which reflects how refined the 1000 ANSI bonded actually performs. The first reviewer makes a useful point about grit scale differences between manufacturers - worth searching for a unified grit chart if you want to understand where this stone sits relative to Japanese waterstones in your existing kit.
Care Instructions: Rinse and clean the stone surface frequently during use - swarf buildup reduces cutting efficiency. Rinse after use and store dry. Flatten with a diamond plate when dishing is noticeable. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro120grst||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-120-grit-stone-75.png||||||Edge Pro 120 Grit Stone (Gray)||EdgePro120Grit||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||15.000 ||||||||0.300 ||||1||1||1||0||||||||The 120 grit stone is the most aggressive option in the Edge Pro Apex lineup - the stone you reach for when a knife needs serious work that finer grits would take too long to handle. Significant reprofiling, major bevel changes, chips that have to be ground out, neglected edges that have lost their geometry - this is the right tool for all of it. At 120 grit it removes steel fast enough to handle hard stainless steels like M390, S30V, and VG-10, which are notoriously resistant to coarser work on softer abrasives. The stone comes sold mounted to the plate, ready to drop into the Edge Pro Apex system without any additional setup.
One practical note from experienced users: at 120 grit on softer stainless steels, the stone cuts aggressively enough that you can remove too much material if you are not paying attention. That is a feature, not a flaw - it means the stone is doing its job efficiently. It does dish with regular use, so flattening with a diamond plate is part of the maintenance routine. The stone works hard and wears accordingly at this grit level, which is the expected trade-off for a coarse aluminum oxide stone that cuts well on difficult steels.
What Customers Are Saying: Reviewers consistently praise the cutting speed on hard steels - one experienced Edge Pro user calls it his go-to for reprofiling and notes it handles M390 and similar steels that other coarse stones struggle with. A second used it to work through a reprofiling project on an old survival knife and reported it does exactly what a 120 grit stone should do. A third praised the fit in the Edge Pro system and the place it fills in the factory progression. A fourth buys multiples to hand out when friends discover his sharpening hobby and ask him to work on their knives - a good way to describe what a $18 coarse stone is genuinely useful for.
Care Instructions: Rinse after use and store dry. Flatten regularly with a diamond plate to maintain a true surface - at 120 grit, dishing occurs with regular use and flattening is part of normal maintenance. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro17dimas||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1700-diamond-matrix-stone-39.png||||||Edge Pro 1700 Diamond Matrix Stone||EDMS-1700||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||66.000 ||||||||||||1||1||1||0||||||||At 1700 grit the Edge Pro Diamond Matrix Stone is working at a level of refinement that approaches the upper range of most sharpening progressions - an edge that is highly polished, consistent, and ready for stropping or final finishing on leather with compound. This is the stone for experienced Edge Pro users who have built out a full diamond progression and want to take the edge as far as the system can go before the strop takes over. It sits above the 950 in the lineup and produces a noticeably finer surface that reduces the number of stropping passes needed to arrive at a final working edge. For knives you want at their absolute best - single bevel Japanese knives, straight razors, high-end kitchen knives in hard steels - the 1700 is the last stone in the progression.
The construction is identical to the rest of the Diamond Matrix line: monocrystalline diamond abrasive with tight particle size and even distribution, bonded to a precision CNC-machined aluminum blank that maintains true, straight geometry across the full sharpening surface. At this grit level the flat, consistent geometry of the diamond backing matters more than at coarser grits - any bow or twist in the stone would produce an inconsistent scratch pattern that shows clearly under a loupe at 1700 grit. Edge Pro designed the aluminum blank specifically to prevent that, and the result is a stone that delivers reliable, repeatable results at the most demanding end of the refinement range. No dishing, no flattening required, and consistent performance across the full life of the stone.
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|20grpota||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/2000-grit-polish-tapes-52.png||||||Edge Pro 2000 Grit Polish Tapes||EP-2000-Tapes||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||11.000 ||||||||0.200 ||||1||1||1||0||||||||Polish tapes are the final step in a well-built Edge Pro progression, and the 2000 grit tapes are where an edge transitions from sharp to refined. Essentially ultra-fine abrasive film, these tapes attach to aluminum or glass Edge Pro blanks and remove the micro-scratches left by the last stone in your sequence, bringing the edge to a high-polish finish. Each pack contains 15 tapes, giving you plenty of material to work through a solid run of knives before restocking.
The 2000 grit is most effective with light pressure and a few deliberate strokes - these are not stock-removal tools but finishing media, and they respond best to a controlled touch. Coming off a 1000 grit stone, the jump to 2000 delivers a noticeable increase in edge refinement and surface shine. For those who want to push further, they pair well with a 6000 grit tape or a loaded strop as the next step. Because they are sacrificial by design and wear with use, having a full pack on hand keeps the workflow uninterrupted across multiple sharpening sessions.
What Customers Are Saying: Users consistently note that the step from a 1000 grit stone to the 2000 grit tape produces a more substantial improvement than expected, with the edge taking on a polished appearance in just a few passes. Reviewers appreciate that the tapes clean up after stones quickly and with minimal effort. The main practical note from customers is that individual tapes have a limited lifespan by nature - most report getting roughly two knives per tape - which makes the 15-pack quantity a sensible value for regular use.
Care Instructions: These tapes are single-use consumables and are not intended to be cleaned or reused once the abrasive surface is spent. Keep unused tapes stored flat in a dry location. Apply to a clean aluminum or glass Edge Pro blank before use and discard when the cutting surface is exhausted.
||0.300 ||||1||1||1||0||||||||If the 120 grit stone handles emergency work - major chips, full reprofiling, badly neglected edges - the 220 grit is the stone you use for everything else that requires coarse work. Bevel setting on new knives, restoring edges that have seen regular use without sharpening, and serving as the first stone in a normal progression all fall squarely in the 220 grit range. One experienced Edge Pro user called it the workhorse stone for Apex users - the one that does the most work in the most sessions, setting a clean bevel profile that the finer grits then refine and polish. Made in the USA, sold mounted to the plate, and ready to snap into any Apex or Professional model sharpener without tools.
The 220 sits in a practical sweet spot in the Edge Pro lineup: coarse enough to remove steel meaningfully and establish bevel geometry efficiently, refined enough to leave a scratch pattern that transitions cleanly to a 400 or 600 grit stone without requiring extra work to clean up. One reviewer notes this stone does have a faster wear rate than higher grits - expected behavior at 220, where the abrasive is working harder and wearing proportionally. Flatten it when it starts to dish and it keeps cutting consistently. The white aluminum oxide abrasive is a classic, time-tested material for this grit level and performs reliably across the full range of kitchen knife steels.
What Customers Are Saying: All four reviewers gave five stars. The workhorse stone description from the first reviewer captures exactly what this stone is for. A second notes it introduces the knife to the Edge Pro system cleanly and sets a nice profile, while confirming the faster wear rate at this grit - both accurate observations. A third calls it part of the best sharpening system he has used, easy to learn and easy to use. A fourth praises it as cutting well in the factory Edge Pro progression. The consensus is a reliable, practical stone that does what a 220 grit coarse stone should do consistently.
Care Instructions: Rinse after use and store dry. Flatten regularly with a diamond plate - the 220 grit stone wears faster than higher grits and benefits from more frequent maintenance. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro300grdi||item-1||solidtemplate||diplforedpro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-300-grit-diamond-matrix-stone-52.png||||||Edge Pro 250 Grit Diamond Matrix Stone||EDMS-250||specials > linecooks > sharpening-stones > edgepro > diplforedpro||Resources > For Professionals > Sharpening Stones > Edge Pro > Diamond Plates For Edge Pro > ||78.000 ||||||||||||1||1||1||0||||||||The 250 Grit Diamond Matrix Stone sits between the 80 grit in raw aggression and the conventional aluminum oxide stones in refinement - a coarse diamond stone built for bevel setting, moderate chip repair, and edge work on harder steels like powdered metal variants that resist softer abrasives. The diamond abrasive cuts consistently across a wide range of steel hardnesses without loading up, and unlike aluminum oxide stones, diamond stones do not dish with use. The substrate is attached to a precision CNC-machined aluminum blank that reduces bow and twist and maintains true, straight geometry across the full sharpening surface. The monocrystalline diamond abrasive is tight in particle size with even distribution, which produces a consistent scratch pattern and reliable results across sessions.
One reviewer who owns most of the Diamond Matrix line describes going from reprofile to near-mirror finish with just four stones, calling the performance well beyond expectations. It is worth being direct about what diamond matrix stones offer versus premium waterstones at a similar grit rating: diamond stones do not wear, stay flat indefinitely, and perform consistently on the hardest steels available. They do not build slurry, and the cutting feedback is different from what waterstone users are accustomed to. One reviewer compared this unfavorably to a 320 grit Shapton GlassStone on cutting feel - a fair observation if you are used to the feedback and speed of a premium Japanese waterstone at this grit level. The advantage of diamond is longevity and consistent geometry, not necessarily the same tactile experience as a hard waterstone.
What Customers Are Saying: Two reviewers with opposing perspectives. One who owns the full Diamond Matrix lineup gives five stars and calls the performance phenomenal - noting four stones take him from reprofiling to a mirror finish. The other gives three stars and finds a Shapton GlassStone 320 outperforms it on cutting feel - a useful comparison for anyone deciding between diamond and waterstone at this grit level. Both are honest assessments of two different sharpening philosophies: diamond for longevity and consistent geometry, premium waterstones for cutting feedback and speed.
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Keep dry between sessions. Rinse swarf from the surface during use to maintain cutting efficiency.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|30grpota||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/3000-grit-polish-tapes-52.png||||||Edge Pro 3000 Grit Polish Tapes||EP-3000-Tapes||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||11.000 ||||||||0.200 ||||1||1||1||0||||||||The 3000 grit tape sits one step above the 2000 in the Edge Pro polishing sequence, and the difference is visible. Where the 2000 grit brings an edge to a polished shine, the 3000 refines it further - tightening the scratch pattern and deepening the mirror effect noticeably. These are finishing media, not abrasives in the conventional sense, and they work best with deliberate light pressure on a clean edge that has already been properly worked through the stone progression. Each pack contains 15 tapes, providing enough material for a solid run of knives before restocking.
The tapes attach to Edge Pro aluminum or glass blanks and are consumable by design. The abrasive surface wears toward the center first, where most knives have their greatest curvature, but users who skip grades in the progression will exhaust tapes faster. Working through each step in sequence - stones, then 2000, then 3000 - gets the most out of each tape and produces a more consistent result across the full length of the blade. Those looking to push further from here can continue to a 6000 grit tape or a loaded leather strop.
What Customers Are Saying: Reviewers confirm the 3000 grit produces a measurable step up in mirror quality over the 2000, with the polish visibly deeper after just a few passes. The consistent feedback is that light pressure and a proper progression from earlier grits is key - tapes used in sequence last longer and perform better than those used to skip steps. Customers note the tapes wear relatively quickly, particularly in the center of the blade curve, but treat this as expected behavior for a sacrificial finishing medium rather than a quality issue.
Care Instructions: These tapes are single-use consumables and are not intended to be cleaned or reused once the abrasive surface is spent. Keep unused tapes stored flat in a dry location. Apply to a clean Edge Pro blank before use and discard when the polishing surface is exhausted.
||0.300 ||||1||1||1||0||||||||The 400 grit peach stone replaced the old 320 in the Edge Pro lineup and is considered by many experienced Apex users to be one of the two must-have stones in the system - the other being the 1000. It sits in a uniquely versatile position: aggressive enough to handle abrasion-resistant stainless steels like CTS-XHP, 154CM, and S30V without the brute force of the 120 or 220, refined enough to leave a scratch pattern that cleans up quickly on the 1000 grit stone. For hard stainless steels in the 58-62 HRC range, skipping the 220 and going straight to the 400 is often the right call - it moves steel fast enough on those steels while leaving less work for subsequent grits to clean up.
One practical note from an experienced user that is worth knowing: these stones behave differently from waterstone bench stones like Shaptons or Naniwas. Speed and pressure matter in a specific way on the Edge Pro - slow down the arm speed and use light pressure, and you can hear the stone cutting properly. Going fast is counterproductive. On softer steels, skip this stone and start with the 600 instead - the 400 is optimized for the harder steel range where you need meaningful metal removal without the aggressiveness of the coarser grits. This is also now the same thickness as the 120 and 220, which is worth noting if you are replacing an older thinner version. Made in the USA, sold mounted to the plate, compatible with all Apex and Professional models.
What Customers Are Saying: Five reviewers gave perfect scores. One calls it his favorite of the standard Edge Pro stones and notes the price at CKTG is significantly better than other vendors - one reviewer paid 40% more elsewhere before finding it here. The most detailed review maps out exactly where this stone fits across different steel types and describes the correct technique for getting the best results - slow arm speed, light pressure, listen for the cutting sound. The consensus among experienced users is that alongside the 1000 grit stone, the 400 is the most useful and versatile stone in the standard Edge Pro progression.
Care Instructions: Rinse after use and store dry. Flatten with a diamond plate when dishing is noticeable. Keep dry between sessions. Use slow arm speed and light pressure for best cutting results on this stone.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro40grst||item-1||solidtemplate||diplforedpro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-4000-grit-stone-62.png||||||Edge Pro 4000 Grit Diamond Matrix Stone||EDMS-4000||specials > linecooks > sharpening-stones > edgepro > diplforedpro||Resources > For Professionals > Sharpening Stones > Edge Pro > Diamond Plates For Edge Pro > ||66.000 ||||||||||||1||1||1||0||||||||The 4000 Grit Diamond Matrix Stone is the polishing stone in the Edge Pro Diamond Matrix lineup - the stone that takes an already-refined edge to a true mirror finish. At 4000 grit the diamond abrasive is fine enough to produce a full mirror with a little time, while still cutting faster than you would expect at this level of refinement. One reviewer who gives it five stars calls it exceptional - noting it produces a perfect mirror and a sharpness he describes as hair-splitting at 28 degrees. That is a wide angle for a mirror-polished edge, which says something about how fine and consistent the surface is coming off this stone. No need for polishing tapes on the Apex system - this stone does the job more durably and with better control over angle geometry.
The 4000 grit Diamond Matrix is also one of the ideal choices for ceramic knife polishing on the Edge Pro - the same diamond abrasive capability that makes the 80 grit diamond the right tool for ceramic knife bevel setting makes this the right tool for ceramic knife finishing. No other stone in the standard Edge Pro aluminum oxide lineup can touch ceramic. The CNC-machined aluminum blank keeps the geometry flat and true across the full sharpening surface, the monocrystalline diamond abrasive maintains a superior and consistent scratch pattern, and unlike a polishing tape, the stone will not tear or misalign mid-session. If you find polishing tapes too delicate for your workflow, this is the solution.
What Customers Are Saying: The one reviewer called these polishing stones exceptional - noting they cut fairly fast for their grit, deliver a very consistent scratch pattern, and produce a perfect mirror finish with time. Hair-splitting sharpness at 28 degrees is the result he reports, which is as strong an endorsement as you can give a polishing stone. He noted this is the kind of product that actually compelled him to leave a review, which says something.
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro450grdi||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-450-grit-diamond-matrix-stone-41.png||||||Edge Pro 450 Grit Diamond Matrix Stone||EDMS-450||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||66.000 ||||||||||||1||1||1||0||||||||The 450 Grit Diamond Matrix Stone is where bevel refinement happens in a diamond-focused Edge Pro setup - the natural next step after the 250 grit for cooks who want to work through a progression using diamond abrasive throughout rather than mixing diamond coarse stones with aluminum oxide finishing stones. At 450 grit the cutting action is meaningfully finer than the 250 while still removing metal efficiently enough to clean up the scratch pattern from the previous stone in a reasonable number of passes. The diamond abrasive handles virtually any steel without slowing down, which makes this particularly useful for high-hardness powdered metal variants that can slow aluminum oxide stones at this grit level.
The construction matches the rest of the Diamond Matrix lineup: monocrystalline diamond abrasive with tight particle size and even distribution, bonded to a precision CNC-machined aluminum blank that reduces bow and twist and ensures true, straight geometry across the sharpening surface. That flat, true geometry is the underlying advantage of the Diamond Matrix stones over conventional mounted stones - consistent angle delivery across the full stroke, no high or low spots developing with use, and no need to flatten. The scratch pattern at 450 grit is described by Edge Pro as superior, which reflects the monocrystalline diamond producing a more uniform surface than aluminum oxide at comparable grits.
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro600grst||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-600-grit-stone-75.png||||||Edge Pro 600 Grit Stone (Brown)||EdgePro600Grit||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||18.000 ||||||||0.300 ||||1||1||1||0||||||||The 600 grit brown stone fills the gap between the 400 and the 1000 in the Edge Pro Apex lineup - a useful intermediate step for cooks who want a smoother transition between those two grits, or who are working with softer steels where skipping straight from the 400 to the 1000 leaves more scratch refinement work than necessary. On softer stainless steels in the 54-58 HRC range, starting with the 600 rather than the 400 is the more efficient approach - you still remove steel effectively without the additional refinement work that the coarser stone requires. The 400 and 1000 are the two must-have stones in the Apex system; the 600 is the intelligent addition once you understand how your steels respond to each grit.
One reviewer offers a useful technical note worth knowing: at 600 grit on bonded stones, the actual cutting behavior is comparable to a JIS 1000 to 1200 grit waterstone - finer than the ANSI rating alone would suggest. This is because ANSI bonded stone ratings and JIS waterstone ratings use different scales, and the 600 ANSI bonded stone performs in a noticeably more refined range than a 600 grit Shapton or Naniwa waterstone would. That makes it a practical bridge stone and an effective final stone on lower-end kitchen knives that do not require the full progression. Hard construction, easy to clean, and ready to snap into any Apex or Professional model. Made in the USA, sold mounted to the plate.
What Customers Are Saying: Both reviewers are satisfied with the stone. One praises it as cutting well in the factory Edge Pro progression alongside the other standard stones. The second provides the useful technical note about grit equivalency, confirms it is a hard stone that cleans up easily, and uses it as a finishing stone on lower-end knives - a practical application that reflects the stone performing at the finer end of its rated range. Two reviews is a thin sample but both point in the same direction: a reliable stone that does what it should in the progression.
Care Instructions: Rinse after use and store dry. Flatten with a diamond plate when dishing is noticeable. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro60grta||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-6000-grit-tapes-62.png||||||Edge Pro 6000 Grit Polish Tapes||EP-6000-Tapes||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||11.000 ||||||||0.200 ||||1||1||1||0||||||||The 6000 grit tape is the finest step in the Edge Pro polishing sequence and the one that brings an edge to its highest level of surface refinement. At this grit, any remaining micro-scratches from the stone progression are removed and the bevel takes on a deep, even mirror quality. These are extremely fine abrasive films - thinner and more delicate than the coarser tapes - and they reward careful technique. Edge trailing strokes are essential at this grit for best results, and knocking down any remaining burr before starting will protect the tape surface and extend its useful life. Each pack contains 15 tapes.
The 6000 grit is particularly effective on hard stainless steels, where the fine abrasive can develop an edge quality that a leather strop with compound may not match. Because the tape is so fine, any unevenness left in the scratch pattern from earlier steps will become more visible at this stage rather than less - which is useful feedback. An edge that looks worse at 6000 than it did at 3000 is signaling that an earlier step in the progression needs more attention. Working cleanly through each grit in sequence is what allows the 6000 to do its job properly.
What Customers Are Saying: Customers consistently describe the 6000 as the tape that takes an already sharp edge to a noticeably higher level of refinement, with hard stainless steels responding especially well. Several reviewers note it outperforms leather stropping with compound for the final polishing step. The consistent practical advice from users is to use very light pressure, work with edge trailing strokes, and ensure any burr is fully removed before starting - the tape is the most fragile in the lineup and benefits most from a controlled approach. Like the other tapes in the range, individual strips are consumable by design and wear relatively quickly, making the 15-pack quantity a practical value for regular use.
Care Instructions: These tapes are single-use consumables and are not intended to be cleaned or reused once the abrasive surface is spent. Keep unused tapes stored flat in a dry location. Always use edge trailing strokes when applying the tape to avoid nicking or tearing the surface. Discard when the polishing surface is exhausted.
One important technique note that Edge Pro includes with this stone and that every user needs to know before picking it up: do not develop a full burr with the 80 grit Diamond Matrix. The stone removes metal so aggressively that developing a burr risks taking off too much material at the cutting edge. The correct approach is to either stop just short of a burr, or work at a slightly lower angle than your primary bevel angle to remove metal without cutting all the way to the edge. Follow with the 120 or 220 aluminum oxide stone to refine the bevel and then develop the burr at your primary angle through the normal progression. Used correctly, this stone performs tasks that nothing else in the Edge Pro system can handle.
Care Instructions: Rinse after use and store dry. Diamond abrasive stones do not dish like aluminum oxide stones but should be kept clean of swarf buildup during use. Keep dry between sessions. Handle with care - diamond matrix stones are more expensive to replace than standard aluminum oxide stones.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro950grdi||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-950-grit-diamond-matrix-stone-41.png||||||Edge Pro 950 Grit Diamond Matrix Stone||EDMS-950||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||66.000 ||||||||||||1||1||1||0||||||||The 950 Grit Diamond Matrix Stone is the finishing stone in the Edge Pro Diamond Matrix lineup - the last step before a strop in a pure diamond progression. At 950 grit the cutting action is fine enough to refine the scratch pattern from the 450 into a polished, consistent edge that responds well to stropping and produces a keen working edge on virtually any steel. For Edge Pro users who have built a full Diamond Matrix kit, this is where the session ends before leather. For those mixing diamond and aluminum oxide stones, the 950 can substitute for the 1000 grit aluminum oxide yellow stone as the final step in the progression, with the added benefit that it will never dish or require flattening.
The construction is consistent with the rest of the Diamond Matrix line: monocrystalline diamond abrasive with tight particle size and even distribution, bonded to a precision CNC-machined aluminum blank that maintains true, straight geometry across the full sharpening surface. That flat, predictable geometry is the structural advantage of the Diamond Matrix stones over conventional mounted aluminum oxide stones - consistent angle delivery on every stroke, no geometric distortion developing with use, and no maintenance between sessions beyond a quick rinse. The 950 cuts quickly for its grit level and works on all steels, including those that slow down conventional abrasives. A well-considered final stone for the serious Edge Pro user.
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edproac||item.||solidtemplate||edgepro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-accessories-67.png||||||Edge Pro Accessories||||specials > linecooks > sharpening-stones > edgepro||Resources > For Professionals > Sharpening Stones > Edge Pro > ||||||||||||||0||1||0||0||||ckdiplset12 80grdiplfore ck400grdiplf batalestfore kangaroostrop edpro120grst edpro220shst edpro320grst edpro600grst edpro1grst edprodima80g edpro300grdi edpro450grdi edpro950grdi edpro17dimas edpro40grst 20grpota 30grpota edpro60grta shbl edproesacpa edproapbemo edprosmknat edproapscat slguforedpro aprema 5drstcowhexk edprogucl edprocospfor tamaforedpro 45xmimiwled 20xloupe edproapsucu||||The Edge Pro system is built to be expanded. Beyond the base machine, a range of accessories lets you refine your process - additional stones, custom strops, angle adaptors, and more. This section covers everything Edge Pro makes plus the CKTG additions we have developed to complement the system. A useful stop whether you are new to the platform or optimizing an existing setup.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edgeproapex1||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-1-114.png||||||Edge Pro Apex 1||Apex1||specials > linecooks > sharpening-stones > edgepro > edgeprosets||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||185.000 ||||||||4.000 ||||1||1||1||0||||||||Edge Pro is a leading maker of quality knife sharpening supplies and we are proud to offer their products at CKTG. The Apex Model Edge Pro Sharpening System is a highly portable unit which we especially recommend for home users and those chefs on the go.
The Apex Model Edge Pro is a patented system that will sharpen any size or shape blade (up to 3 ½" wide), including serrated knives. Knives can be sharpened at exactly the same angle every time, making re-sharpening so fast you will never work with a dull blade again. The water stones in this basic kit have been custom formulated to free you from messy, gummed-up oil stones. They last a long time and are inexpensive to replace. The Apex will remove far less metal than electric sharpeners or grinders, eliminating wavy edges and adding to the life and performance of your knives. If you have ever wanted to put a great edge on a knife without having to spend the time practicing free hand knife sharpening then the Edge Pro Apex system is for you. We highly recommend these tools! The Edge Pro Apex 1 sharpening set includes:
Edge Pro Sharpening System Black Cordura Carrying Case Instructional Manual Microfiber Cloth Water Bottle Edge Pro 220 Grit Stone Edge Pro 400 Grit Stone||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edgeproapex3||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-3-114.png||||||Edge Pro Apex 3||Apex3||specials > linecooks > sharpening-stones > edgepro > edgeprosets||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||250.000 ||||||||5.000 ||||1||1||1||0||||||||The Edge Pro Apex is one of the most practical and reliable guided sharpening systems available, and Kit #3 is the version we recommend most. Whether you are picking up a sharpening system for the first time or looking for a compact, repeatable solution for professional use, the Apex delivers consistent results without the learning curve of freehand sharpening. It is used by home cooks, professional chefs, and line cooks alike — anyone who needs sharp knives quickly and reliably.
The system works by holding the stone at a fixed angle against the blade, removing the guesswork that trips up most beginners and slows down even experienced sharpeners. It creates no heat, so the temper of your knives is never at risk. It sets up in seconds on any smooth surface, requires no power, and breaks down into a compact carrying case that is easy to transport. Kit #3 includes five water stones covering the full range from coarse to ultra fine — 120, 220, 400, 600, and 1,000 grit — giving you everything needed to remove nicks, reset a bevel, and refine an edge to razor sharpness. A 1,200 grit ceramic honing rod is also included for quick touch-ups between full sharpenings.
Customers who struggled with freehand sharpening consistently find the Apex to be the system that finally gets their knives sharp. Those who cook across multiple disciplines — kitchen, hunting, camping, fishing — particularly appreciate how well it handles a wide variety of blade shapes including tanto tips, recurves, and serrated edges. The consensus is that the fixed angle guidance and full stone range make it a worthwhile investment for anyone maintaining more than a knife or two on a regular basis.
Once a knife has been sharpened on the Apex, the included ceramic honing rod becomes a surprisingly powerful maintenance tool. Because it removes so little metal, it can restore a sharp edge in seconds and be used repeatedly between full sharpening sessions. It is particularly effective on Apex-sharpened edges and far more capable than a standard honing steel for maintaining a fine edge over time.
||5.000 ||||1||1||1||0||||||||The Edge Pro Apex 4 is the most complete version of Ben Dale's legendary guided sharpening system, refined over 20 years and more than 100,000 knives sharpened. Whether you are a professional chef, a serious home cook, a hunter, or simply someone who wants sharp knives without the years of practice freehand sharpening demands, the Apex delivers consistent, repeatable results every time. The angle guide adjusts smoothly from 10 to 35 degrees per side with clearly marked increments at 10, 15, 18, 21, and 24 degrees, giving you precise control over your edge geometry without locking you into fixed positions.
What sets the Apex 4 apart from other kits is the inclusion of 2,000 and 3,000 grit polishing tapes along with two blanks to mount them on. These tapes take the edge beyond what stones alone can achieve, producing a mirror polish that not only looks exceptional but holds its sharpness longer in real use. The five aluminum oxide water stones — 120, 220, 400, 600, and 1,000 grit — cover everything from reprofiling a neglected blade to refining a working edge, and the 1,200 grit ceramic honing rod keeps your knives sharp between full sharpening sessions. The whole system packs into a compact black Cordura carrying case that is easy to store and travel with.
The reviews on this system speak for themselves. Complete beginners are putting mirror polished edges on their knives within their first session. Professional cooks who have tried every other system on the market consistently call it the best they have used. Customers praise the intuitive setup, the versatility across blade types and sizes, and the satisfaction of watching a dull knife transform into something genuinely scary sharp. Several note that CKTG ships it fast and well packed — a bonus when you are this eager to get started.
The Apex 4 works on kitchen knives, pocket knives, hunting knives, and most blade shapes including tanto tips and scimitar profiles. As with any sharpening system, a little practice goes a long way — most users feel confident after just a handful of knives. No power required, no heat generated, and no maintenance beyond routine cleaning.
For anyone who sharpens regularly or runs knives in volume, the stability improvement is substantial. A fixed base means the angle arm stays true from the first stroke to the last, which matters most when working through a long progression or handling knives that require careful bevel work. The mount is a low-cost addition that makes the Edge Pro feel like a more serious piece of equipment without requiring any modification to the machine itself.
What Customers Are Saying: Both reviewers rate this a full five stars and describe it as a straightforward upgrade that delivers exactly what it promises. Customers note the mount locks the machine down solidly enough to handle aggressive sharpening without any flex or movement, and praise the combination of simple design and immediate effectiveness. The consensus is that any regular Edge Pro user will find it worth adding.
Care Instructions: Wipe the mount down after use to remove any metal filings or moisture. Store in a dry location. Inspect the clamp connection periodically to ensure it remains secure before each sharpening session.
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #1: Apex sharpening system featuring time-tested quality and precision A-Plus Upgrade frame for enhanced stability and flexible mounting options Low-profile removable magnet C-Clamp for mounting 220 grit sharpening stone 400 grit sharpening stone Water bottle Blue clean-up towel
Perfect for hobbyists and professionals alike, the Apex A-Plus Kit delivers a sharpening experience that’s smoother, more precise, and built to last. Ready to elevate your edge? The Apex A-Plus Kit is here.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|apexpluskit3||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/apex-plus-kit-3-13.png||||||Edge Pro Apex Plus Kit #3||KIT-3||specials > linecooks > sharpening-stones > edgepro > edgeprosets||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||295.000 ||||||||||||1||1||1||0||||||||
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #3:
Apex sharpening system featuring time-tested quality and precision A-Plus Upgrade frame for enhanced stability and flexible mounting options Low-profile removable magnet C-Clamp for mounting 120 grit sharpening stone 220 grit sharpening stone 400 grit sharpening stone 600 grit sharpening stone 1000 grit sharpening stone 8" ceramic hone Water bottle Blue clean-up towel
Perfect for hobbyists and professionals alike, the Apex A-Plus Kit delivers a sharpening experience that’s smoother, more precise, and built to last. Ready to elevate your edge? The Apex A-Plus Kit is here.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|apexpluskit2||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/apex-plus-kit-4-13.png||||||Edge Pro Apex Plus Kit #4||KIT-4||specials > linecooks > sharpening-stones > edgepro > edgeprosets||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||330.000 ||||||||||||1||1||1||0||||||||
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #4:
Apex sharpening system with proven quality and precision A-Plus Upgrade frame for enhanced stability and flexible mounting options Low-profile removable magnet C-Clamp for mounting 120 grit sharpening stone 220 grit sharpening stone 400 grit sharpening stone 600 grit sharpening stone 1000 grit sharpening stone 2000 grit polishing tapes (pack of 15) 3000 grit polishing tapes (pack of 15) 2 polish tape mounting blanks 8" ceramic hone Water bottle Blue clean-up towel
Perfect for both hobbyists and professionals, the Apex A-Plus Kit delivers a smoother, more precise, and more durable sharpening experience. Ready to elevate your edge? The Apex A-Plus Kit is ready for you.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edproapscat||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-scissor-attachment-114.png||||||Edge Pro Apex Scissor Attachment||ApexScissor||specials > linecooks > sharpening-stones > edgepro > edgeprosets||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||149.000 ||||||||||||1||1||1||0||||||||The Edge Pro Apex is one of the most capable guided sharpening systems available for home use, and the Scissor Attachment extends what it can do well beyond kitchen knives. Mount this attachment to your Apex and you can sharpen scissors and flat-edged tools at a precise, repeatable angle - the same angle-controlled consistency that makes the Edge Pro so effective on knives applies equally well here. Kitchen shears, hair styling scissors, pruning shears, flat chisels, plane blades up to 2.25 inches wide, and most gouges are all within its capability. If you have invested in quality scissors or woodworking tools and want a reliable way to maintain them, this attachment is the practical solution. Note that this attachment is designed specifically for the Edge Pro Apex home model and does not fit the Edge Pro Professional model.
What Customers Are Saying: Owners describe the construction as genuinely precise - one reviewer with a toolroom background specifically noted the quality of the blade clamping system and the zero-slop fit of the device. The results on scissors draw consistent praise, with owners reporting clean, effective edges achieved quickly. One user offers a useful sharpening tip: bring one scissor blade to a full polish and leave the opposing blade at a coarser finish - this combination allows the rough blade to grip material while the polished blade cuts cleanly. Several owners note it performs equally well on chisels and plane blades, making it a versatile addition to any shop that already uses an Apex.
Trick out your Edge Pro with our favorite and best-selling accessories! You get 7 items in the set and each one will add to your ability to get a fantastic edge on your knives. Deburring Block - used to deburr between stones 20x Illuminated Loupe - for viewing your work Extra Guide Clip (these tend to wear out) 120 Grit Diamond Plate for flattening and quick metal removal on your machine. Drill Stop Collar - for use between stones changes Magnet - for holding your knives in place on machine Spring - for quick stone changes||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edprogucl||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-guide-clip-110.png||||||Edge Pro Guide Clip||EdgeProGuideClip||knife-accessories > addonitems||Accessories > Add On Items > ||1.000 ||||||
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|isscsu27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/isaiah-schroeder-sujihiki-270mm-saya-68.png||||||CKTG Sujihiki Saya 270mm B||CKTGSaya-Suji270B||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ck30susa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-300mm-suji-saya-48.png||||||CKTG Sujihiki Saya 300mm||CKTGSaya-Suji300||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|21yasa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/210mm-yanagiba-saya-82.png||||||CKTG Yanagiba Saya 210mm||CKTGSaya-Yanagi210||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000 ||||||||||||1||1||1||0||||||||The CKTG Yanagiba Saya 210mm is a traditional wooden sheath designed to protect and store 210mm yanagiba knives we carry. These single-bevel blades have unique profiles and precise geometries, so proper fit is especially important to ensure the knife seats cleanly and safely inside the saya. This sheath offers secure protection while preserving the clean, refined look of your knife during storage or transport.
It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you're buying a saya separately, we will need to know which knife you're purchasing it for—please include this in the Comments section of your shopping cart. Small variations in blade thickness, height, and profile can affect compatibility, and we match each saya carefully to avoid fit issues.
If a knife has a compatible saya, it will be shown and linked directly on that knife’s product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.
Care Instructions: Insert and remove the blade gently—do not force it into the saya. Store in a dry place and avoid excess moisture or heat, which can cause the wood to warp or crack over time.
- Style: Yanagiba Saya
- Size: 210mm
- Material: Wood
- Compatibility: Designed for select CKTG yanagiba knives
It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you're buying a saya separately, we will need to know which knife you're purchasing it for—please include this in the Comments section of your shopping cart. Even small differences in blade height, thickness, or profile can affect how the knife fits inside the saya.
If a knife has a compatible saya, it will be shown and linked directly on that knife’s product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.
Care Instructions: Insert and remove the blade gently—do not force it into the saya. Store in a dry environment and avoid prolonged exposure to moisture or heat, which can cause the wood to warp or crack.
- Style: Yanagiba Saya
- Size: 240mm
- Material: Wood
- Compatibility: Designed for select CKTG yanagiba knives
It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you're buying a saya separately, we will need to know which knife you're purchasing it for—please include this in the Comments section of your shopping cart. Even small variations in blade height, thickness, or profile can impact how the knife fits inside the saya.
If a knife has a compatible saya, it will be shown and linked directly on that knife’s product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.
Care Instructions: Insert and remove the blade gently—do not force it into the saya. Store in a dry environment and avoid prolonged exposure to moisture or heat, which can cause the wood to warp or crack.
- Style: Yanagiba Saya
- Size: 270mm
- Material: Wood
- Compatibility: Designed for select CKTG yanagiba knives
It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you're buying a saya separately, we will need to know which knife you're purchasing it for—please include this in the Comments section of your shopping cart. Even small differences in blade height, thickness, or profile can affect how the knife fits inside the saya.
If a knife has a compatible saya, it will be shown and linked directly on that knife’s product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.
Care Instructions: Insert and remove the blade gently—do not force it into the saya. Store in a dry environment and avoid prolonged exposure to moisture or heat, which can cause the wood to warp or crack.
- Style: Yanagiba Saya
- Size: 300mm
- Material: Wood
- Compatibility: Designed for select CKTG yanagiba knives
The blade carries a nashiji (pear skin) finish above the shinogi that gives it a subtle texture and a slightly frosted appearance. The grind is even on both sides, which makes it accessible for right- and left-handed cooks alike and straightforward to sharpen on flat water stones. 52100 is a reactive steel that will start building a patina immediately - one reviewer noted it began to turn gray within the first session, which is normal and adds a degree of natural protection over time. The fit and finish reflects the handmade, value-focused nature of these knives - the choil area and handle spacer are a little rough in places - but the geometry and edge performance at this price point are genuinely impressive.
What Customers Are Saying: An experienced sharpener took the knife through a full stone and strop progression and reported it cut through tri-tip and pork tenderloin with ease, noting good balance and a decent taper to the edge. A second reviewer called it an excellent beginner carbon steel knife - sharp out of the box, light in the hand, and great value for anyone new to reactive steels. A third long-time Daovua supporter noted some geometry inconsistency on this particular example but continued to recommend the brand overall.
- Maker: Daovua
- Location: Vietnam
- Construction: Mono Steel, Hand Forged
- Steel: 52100 Carbon Alloy (USA)
- Finish: Nashiji (Pear Skin)
- Edge Grind: Even
- Handle: Octagonal (color and wood type vary)
- Weight: 4.6 oz (130 g)
- Blade Length: 164 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 47 mm
- Photos: Gustavo Bermudez
Care Instructions: 52100 is a reactive carbon steel - wipe and dry the blade immediately after every use. It is more reactive than most Japanese carbon steels and will patina quickly, which is normal and desirable. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for any storage. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings. Each knife is made by hand so all measurements are approximations.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|da52ho14||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-honesuki-145mm-222.png||||||Daovua 52100 Honesuki 145mm||D-52100-Honesuki||kitchen-knives > daovuaknives > daovua52100||Knife Brands > Daovua Knives > Daovua 52100 > ||65.000 ||||||||||||1||1||1||0||||||||The honesuki is Japan's dedicated poultry boning knife - a stiff, triangular blade designed specifically for breaking down whole birds. Where a flexible western boning knife uses bend and flex to navigate around joints and bones, the honesuki works differently: it uses a rigid blade, a sharp tip, and a thick spine to push through cartilage and pop joints cleanly. Cooks who process a lot of poultry find it faster and more precise than a general-purpose knife, and the stiff geometry gives you direct control over exactly where the tip is going at every moment. Daovua hand-forges this one from 52100 carbon alloy steel imported from the United States - the same fine-carbide steel used across the new 52100 line, originally developed for ball bearings in 1905.
At 3.9 oz and 145mm this is a compact, light tool that disappears in the hand during poultry work. The spine runs at 2mm through the heel - thick enough to give the blade rigidity without adding unnecessary weight. The octagonal handle varies in wood type and color from knife to knife, which is standard across the Daovua handmade range. The kurouchi (black as-forged) finish gives the blade its working character and helps protect the reactive carbon steel surface during regular use. At $65 this is the most accessible entry point in the 52100 line and a strong option for professional cooks who go through significant poultry volume and want a carbon steel honesuki that sharpens easily and holds an edge.
- Maker: Daovua
- Location: Vietnam
- Construction: Mono Steel, Hand Forged
- Steel: 52100 Carbon Alloy (USA)
- Finish: Kurouchi
- Handle: Octagonal (color and wood type vary)
- Weight: 3.9 oz (112 g)
- Blade Length: 145 mm
- Total Length: 280 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 40 mm
Care Instructions: 52100 is a reactive carbon steel - wipe and dry the blade immediately after every use, particularly important given regular contact with poultry juices. Avoid leaving moisture or acidic residue on the blade. Apply a light coat of camellia oil after use and for storage. A patina will develop quickly and adds natural protection. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings. Each knife is made by hand so all measurements are approximations.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|da52kina18||item-1||solidtemplate||daovua52100||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-kiri-nakiri-180mm-119.png||||||Daovua 52100 The Tank 180mm||D-52100-TheTank||kitchen-knives > daovuaknives > daovua52100||Knife Brands > Daovua Knives > Daovua 52100 > ||80.000 ||||||||||||1||1||1||0||||||||Got it - noted for this and future Daovua pages. Here is the full copy:
Title Tag Daovua 52100 The Tank 180mm \\|\\ Kiri-Nakiri Carbon Steel Meta Description Daovua The Tank is a 180mm kiri-nakiri hand-forged from American 52100 carbon steel. Tall, flat-profiled, and built for serious vegetable work. HRC 60-61, $80.
Body Copy The Tank is Daovua's take on the kiri-nakiri - a hybrid blade profile that combines the flat edge and tall blade height of a nakiri with the angled kiritsuke tip that adds a pointed end for more detailed cutting work. At 85mm of blade height and 8.9 oz, this has genuine presence on the board. It is not a delicate knife. It is built for cooks who want to move through large volumes of vegetables with a flat edge that makes full contact on every stroke, and who want a blade tall enough to scoop and transfer without having to reach for a bench scraper.
The steel is 52100 carbon alloy imported from the United States - the same steel Daovua uses across the new 52100 line. Originally developed in 1905 for ball bearings, 52100 has a fine carbide structure that takes a keen edge and responds well to patient work on the stones. At HRC 60-61 it is hard enough for good edge retention without being brittle. The kurouchi (black as-forged) finish with hammer texture gives the blade a working character that suits the format - this is a tool-first knife, not a showpiece, and it looks the part. The octagonal handle varies in wood type and color from knife to knife, which is part of what makes each one its own thing.
- Brand: Daovua
- Construction: Mono Steel, Hand Forged
- Steel: 52100 Carbon Alloy (USA)
- HRC: 60-61
- Finish: Kurouchi, Hammered
- Handle: Octagonal (color and wood type vary)
- Weight: 8.9 oz (252 g)
- Blade Length: 180 mm
- Total Length: 330 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 85 mm
Care Instructions: 52100 is a reactive carbon steel - wipe and dry the blade immediately after every use. The tall blade surface means more exposure to moisture, so thorough drying is important. Avoid leaving acidic foods on the blade. Apply a light coat of camellia oil after use and for storage. A patina will develop naturally and adds protection - let it build rather than scrubbing it off. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings. Each knife is made by hand so all measurements are approximations.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|daclv2||item.||solidtemplate||daovuaknives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-133.png||||||Daovua Classic V2||||kitchen-knives > daovuaknives||Knife Brands > Daovua Knives > ||||||||||||||0||1||0||0||||inshse daclv2tape12 dav2ho14 daclv2bu daclv2sa16 dav2kicl18 daclv2tagy21 daclv2gy24||||Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and better heat treatment using their leaf spring steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|daclv2bu||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-bunka-165mm-300.png||||||Daovua Classic V2 Bunka 165mm||ClassicV2-Bunka||kitchen-knives > daovuaknives > daclv2||Knife Brands > Daovua Knives > Daovua Classic V2 > ||65.000 ||||||||||||1||1||1||0||||||||The bunka (meaning "culture knife" in Japanese) is a versatile all-purpose kitchen knife with a flat profile ideal for push cutting and a reverse tanto tip that adds precision for detail work. The Daovua Classic V2 Bunka at 165mm represents the Nhat family workshop at its most refined — a deliberate evolution from their original rustic leaf spring line into cleaner geometry, improved heat treatment, better surface finish, and handles built with more care. The relatively flat edge profile excels at slicing and push cutting through vegetables, proteins, and herbs, while the aggressive tip handles scoring, fine cuts, and any work requiring a pointed blade. It is a knife that rewards cooks who want one tool to do most of the work.
At 4.0 oz (116g) with a 2mm spine at the heel and 47mm blade height, this bunka strikes a good balance between presence and agility. The recycled leaf spring carbon steel takes a keen edge and sharpens quickly and easily, making it a good choice for cooks building a stone sharpening practice without the pressure of maintaining expensive steel. The octagonal wa handle (wood type and color vary) provides a comfortable, secure grip that works well for both pinch and handle grips. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal and expected. We recommend adding our finish sharpening service at checkout for the best possible edge from day one.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
- Maker: Daovua
- Steel: Recycled Leaf Spring Carbon Steel
- Handle: Octagonal Wa (wood type and color vary)
- Edge Grind: Even Double Bevel
- Weight: 4.0 oz (116 g)
- Blade Length: 162 mm
- Total Length: 303 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm
At 6.3 oz (178g) with a 2mm spine at the heel and 48mm of blade height, this is a well-balanced gyuto that handles extended prep sessions without fatigue. The flatter edge profile suits push cutting through vegetables and controlled slicing of proteins, and the length makes it an excellent slicer for roasts, poultry, and large cuts of fish. The recycled leaf spring carbon steel takes a sharp, refined edge and responds well on the stone — an excellent steel for cooks building a sharpening practice. The octagonal wa handle (wood type and color vary) is well fitted and comfortable in hand. As with all Daovua knives, each piece is made by hand and dimensions are approximate. We recommend adding our finish sharpening service at checkout for the best possible edge from day one.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
What Customers Are Saying:
Customers who are familiar with the original Daovua leaf spring line consistently note how much the Classic V2 has improved. One longtime customer described the fit and finish as much, much better — blade straight, handle well aligned, grind cleaner — while retaining the charm and character of the original. Another called it a knife that performs like one twice the price and said he could not find a better deal. The unanimous theme across the reviews is that if you were curious about Daovua before but held back due to quality concerns, the V2 line has addressed them.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dav2ho14||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-v2-honesuki-145mm-113.png||||||Daovua Classic V2 Honesuki 145mm||ClassicV2-Honesuki||kitchen-knives > daovuaknives > daclv2||Knife Brands > Daovua Knives > Daovua Classic V2 > ||60.000 ||||||||||||1||1||1||0||||||||The honesuki (meaning "loves bone" in Japanese) is a purpose-built poultry and butchery knife, and the Daovua Classic V2 version brings that focused utility at a price that makes it an easy addition to any kitchen kit. The Nhat family workshop in Vietnam developed the Classic V2 line as a deliberate step forward from their original rustic leaf spring knives — cleaner profiles, better heat treatment, improved surface finish, and more carefully constructed handles. The honesuki shape features a stiff, triangular blade with a sharp tip and a thick spine designed to navigate joints, separate skin, and work around bone with precision and control. At 145mm it is the right size for breaking down chickens, spatchcocking birds, and handling the detail work that a larger knife cannot do cleanly.
At 3.9 oz (112g) with a 3mm spine at the heel, this knife has the rigidity a honesuki requires without feeling heavy in hand. The 41mm blade height keeps the profile compact and maneuverable close to the bone. The recycled leaf spring carbon steel takes a very sharp edge and responds well on the stone, making maintenance straightforward even for cooks still developing their sharpening skills. The octagonal wa handle (wood type and color vary) is comfortable and secure during the twisting, pulling motions that butchery work demands. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal. We recommend adding our finish sharpening service at checkout for the best out-of-box performance.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
- Maker: Daovua
- Steel: Recycled Leaf Spring Carbon Steel
- Handle: Octagonal Wa (wood type and color vary)
- Edge Grind: Even Double Bevel
- Weight: 3.9 oz (112 g)
- Blade Length: 146 mm
- Total Length: 280 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 41 mm
At just 4.0 oz (114g) with a 47mm blade height, this is a nimble, lively knife that handles long sessions without fatigue. The spine runs 2mm at the heel and tapers toward the tip for a responsive feel through the cut. The octagonal wa handle (wood type and color vary) fits naturally in hand and provides a secure, comfortable grip. As with all Daovua knives, each piece is made by hand, so dimensions are approximate and minor variation between examples is normal and expected. We recommend adding our finish sharpening service at checkout to get the most out of this blade from day one.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
What Customers Are Saying:
Customers praise this knife as an excellent entry point into carbon steel ownership. One buyer purchased it specifically to learn proper carbon knife care and maintenance, noting that while it runs a touch light in hand, a quick touch-up on the stone brought the edge to a very capable level. Another reviewer used the santoku page to share feedback on the V2 bunka, calling the blade shape, sharpness, and quality perfect, and highlighting the exceptional customer service from CKTG when a handle issue arose. The overall picture is a well-made, honest knife that punches above its price and rewards those willing to learn the small rituals of carbon steel care.
- Maker: Daovua
- Steel: Recycled Leaf Spring Carbon Steel
- Handle: Octagonal Wa (wood type and color vary)
- Edge Grind: Even Double Bevel
- Weight: 4.0 oz (114 g)
- Blade Length: 165 mm
- Total Length: 305 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm
At 2mm at the spine and 214mm of blade length, this knife is thin and nimble despite its imposing height. The recycled leaf spring carbon steel takes a sharp edge quickly and responds well on the stone, making it a rewarding knife for cooks building their sharpening skills. The octagonal wa handle (wood type and color vary) is comfortable in hand and complements the knife's forward balance well. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal and expected. Because fit and finish vary between individual pieces, we strongly recommend adding our finish sharpening service at checkout, which also gives us a chance to inspect the blade before it ships to you.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
What Customers Are Saying:
Most customers are enthusiastic about the value and performance, with several calling it a sleeper knife that punches well above its price. One reviewer noted it arrived wickedly sharp without the sharpening service and praised the thin blade for making quick work of meat and vegetables. Another experienced Daovua owner described it as a knife built to last a lifetime, comparing the performance to knives costing several times as much. One customer experienced a warped blade that required significant remediation work before it could hold an edge — a reminder that hand-forged knives at this price point do carry some variation between examples. Adding the finish sharpening service is the best way to ensure your knife arrives in optimal condition.
- Maker: Daovua
- Steel: Recycled Leaf Spring Carbon Steel
- Handle: Octagonal Wa (wood type and color vary)
- Edge Grind: Even Double Bevel
- Weight: 6.0 oz (170 g)
- Blade Length: 214 mm
- Total Length: 362 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 65 mm
At 3.3 oz (94g) with a 2mm spine at the heel, this is a light, maneuverable knife that responds well to a careful touch on the stone. The recycled leaf spring carbon steel takes a keen edge and sharpens with minimal effort, making it a good choice for cooks who want to build sharpening skills without investing in expensive steel. The octagonal wa handle (wood type and color vary) is comfortable in hand and scales well with the compact blade. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is expected and normal. We recommend adding our finish sharpening service at checkout to get the best possible edge from the start.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
- Maker: Daovua
- Steel: Recycled Leaf Spring Carbon Steel
- Handle: Octagonal Wa (wood type and color vary)
- Edge Grind: Even Double Bevel
- Weight: 3.3 oz (94 g)
- Blade Length: 123 mm
- Total Length: 249 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 41 mm
Weighing in at 9.5 oz (270g), this knife has enough mass to power through dense vegetables, squash, and thick-skinned produce with minimal effort, while the flat edge profile and sharp kiritsuke tip allow for the controlled push cuts and detail work that a heavier cleaver cannot manage. The spine tapers from 3mm at the heel toward the tip, keeping the blade from feeling unwieldy despite its size. The octagonal wa handle (wood type and color vary) is built to handle the knife's weight comfortably over extended use. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal. We recommend adding our finish sharpening service at checkout to get the best possible edge from the start.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
- Maker: Daovua
- Steel: Recycled Leaf Spring Carbon Steel
- Handle: Octagonal Wa (wood type and color vary)
- Edge Grind: Even Double Bevel
- Weight: 9.5 oz (270 g)
- Blade Length: 185 mm
- Total Length: 332 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 83 mm
We asked him to make us some unusual shapes that resemble traditional knives, and this fun bunka-style blade is one of his responses. The blade runs approximately 180mm at the edge and has a curved belly starting just a couple of inches from the heel. Every blade is going to be slightly different in these dimensions.
Let's make no mistake here. These knives have pits, scratches, hammer marks, and other cladding imperfections. Rustic is a word that definitely comes to mind when looking at them. But the other word that comes out when you experience them is SHARP! These knives have a fantastic edge that, if not exactly perfect out of the box, gets there quickly with a few strokes on your favorite stone.
While the handle is also not perfect, it actually feels really nice in hand. A bit of sanding and some varnish or oil will take it to a very acceptable level. We think these knives are perfect for projects, new sharpeners, or anyone looking for a really low-cost cutter that has personality and uniqueness in spades. Watch the video below to see how they're made. If you're into great fit and finish or are overly particular, look elsewhere! But if you want to try a piece of living history and you're not uptight about a less-than-perfect but excellent cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations.
This knife uses high-carbon leaf spring steel (commonly 5160), which is known for its toughness, ease of sharpening, and ability to take a very sharp edge. The grind is generally thin with a slightly convex feel, giving you solid cutting performance with durability to match. These are not meant to be perfect—expect some rustic fit and finish, along with variation from knife to knife. Avoid bones and frozen foods, but for everyday prep, this is a tough, fun, and highly usable knife that’s especially appealing for those looking to explore carbon steel.
What Customers Are Saying: Customers consistently praise this knife for its outstanding value and surprising performance. Many note how quickly it takes a sharp edge and how easy it is to maintain, making it a popular choice for learning to sharpen. The lightweight feel and good balance are frequently mentioned, along with the comfortable handle and easy handling during long prep sessions. Reviewers also appreciate the rustic, handmade character, noting that while fit and finish can vary, the performance more than makes up for it. Overall, it’s seen as a fun, reliable daily driver that punches well above its price point.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
Each knife is made by hand so measurements may vary.
This knife is forged from recycled automotive leaf spring steel, typically 5160, a tough and forgiving carbon steel that takes a very sharp edge and responds quickly to sharpening. The grind is thin with good edge geometry, giving it strong cutting performance while maintaining durability. These are handmade knives with a rustic character, so expect variations in fit and finish along with small imperfections. Avoid bones and frozen foods, but for everyday kitchen work this is a tough, lively, and very enjoyable knife to use.
What Customers Are Saying: Customers consistently praise the cutting performance and value of this knife, noting how easily it takes a sharp edge and how well it performs after a quick touch up. Many mention that it exceeds expectations given the price, with surprisingly good geometry and solid heat treatment. Users also appreciate the improvements in fit and finish compared to earlier versions. Overall, it is seen as a fun, hardworking knife that delivers strong real world performance and is especially appealing for those getting into carbon steel or learning to sharpen.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
Honesuki knives are boning knives specifically designed for parting out the poultry. These blades are stiff and robust with pointed tips and a triangular profile. This design enables the user to get into the tightest places and strip the meat from the bone with a precision no other blade can achieve. It is a knife similar to the torigarasuki/garasuki.
The kurouchi finish on the blade is smooth and well-finished. And while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of very respectable quality. These basic blades will make a great intro knife for a new chef, a project knife for budding sharpeners, or home cooks looking for their first experience with carbon blades.
Each knife is made by hand so all measurements are approximations.
The blade is forged from recycled leaf spring carbon steel - typically 5160 - a tough, forgiving alloy that takes a very sharp edge and sharpens readily on water stones. The grind is thin with a slightly convex feel that aids food release, and the kurouchi (black as-forged) finish protects the reactive surface during use. Daovua knives are made by the Nhat family and carry the handmade character of a small workshop - small imperfections in fit and finish are part of the nature of these knives and do not affect cutting performance. Avoid bones and frozen foods, but for everyday prep work this is a durable and dependable tool.
What Customers Are Saying: Customers consistently praise the performance and value of these knives, especially for cooks new to carbon steel. Many highlight how easily they sharpen and how quickly they take a keen edge. Reviewers appreciate the lightweight feel, balance, and versatility for everyday prep. Several note it became a favorite daily-use knife thanks to its cutting ability and no-nonsense performance.
- Maker: Daovua
- Blacksmith: The Nhat Family
- Location: Vietnam
- Construction: Mono Steel, Hand Forged
- Edge Steel: Leaf Spring Carbon Steel (5160)
- HRC: 60-61
- Finish: Kurouchi (Black as-forged)
- Edge Grind: Even 50/50
- Handle: Octagonal Wood (color and wood type vary)
- Weight: 6.2 oz (178 g)
- Blade Length: 240 mm
- Total Length: 385 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 59 mm
Care Instructions: Leaf spring carbon steel is reactive - wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. A patina will develop with use and adds natural protection - let it build rather than scrubbing it off. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings.
Each knife is made by hand so all measurements are approximations.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalespko||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kogatana-sale-118.png||||||Daovua Leaf Spring Kogatana||Daovua-Kogatana||kitchen-knives > daovuaknives > dalespstkn||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||25.000 ||||||||||||1||1||1||0||||||||Daovua knives are made by the Nhat family in Vietnam, forged by hand using traditional techniques and materials that most of the knife world stopped using decades ago. The leaf spring steel they work with — typically 5160, a tough chromium-vanadium carbon alloy used in automotive suspension systems — is sourced from recycled vehicle parts and given a second life as kitchen cutlery. It is an unconventional origin story that produces genuinely capable knives, and CKTG has been one of the most vocal advocates for what the Nhat family is doing since we first started carrying their work.
This kogatana is forged from leaf spring carbon steel with a thin grind and a 50/50 even bevel that produces strong cutting performance well beyond what the size and price would suggest. At 60mm the blade is compact and precise, well suited to box cutting, utility work, opening packaging, detail tasks around the kitchen, and anything else that calls for a short, sharp, maneuverable edge. The handle varies from piece to piece — these are handmade knives with a rustic character, and minor variations in fit, finish, and dimensions are part of the deal. The steel is tough and forgiving, responds quickly to a honing rod or water stones, and develops a natural patina with use that most carbon steel owners come to appreciate. At this price point there is simply nothing else like it.
What Customers Are Saying: Reviewers consistently reach for this knife daily — box cutting, opening packages, letter opening, kitchen prep — and describe it as one of those tools that earns a permanent spot within arm's reach. Edge retention draws repeated praise, with one owner noting months of box-cutting use before the first touch-up was needed. The sharpness out of the box is described as genuinely dangerous by more than one reviewer, which in this context is a compliment. It has been purchased as a gift and nearly kept by the buyer, which tells you something about the value proposition at this size and price.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put in the dishwasher. Regular honing and occasional sharpening on water stones will keep it performing at its best.
- Maker: Daovua
- Blacksmith: The Nhat Family
- Location: Vietnam
- Edge Steel: Leaf Spring Carbon Steel (5160)
- Construction: Mono Steel
- Cladding: None
- Edge Grind: Even Grind
- Bevel: 50/50
- Handle: Octagonal (varies)
- Weight: 1.7 oz (48g)
- Blade Length: 60mm
- Total Length: 200mm
- Spine Thickness: 2mm
- Blade Height: 19mm
The blade is forged from repurposed car and truck leaf springs, a high-carbon steel commonly used by blacksmiths for durable cutting tools. The heat treatment produces a tough, capable edge that sharpens easily and performs well in daily kitchen use. The profile features slightly more belly than a traditional flat nakiri, allowing for both push cutting and light rocking. Fit and finish are intentionally rustic, with a kurouchi surface that reflects its handmade character. As with most high-carbon kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping.
Care Instructions: This is a reactive high-carbon steel kitchen knife and will develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a blade guard, block, or on a magnetic strip to protect the edge.
This knife is forged from recycled leaf spring carbon steel (typically 5160), a tough, easy-to-sharpen steel that takes a very keen edge and responds quickly to touch-ups. The grind is thin with a slightly convex feel, offering a nice mix of cutting performance and durability. Dao Vua knives are known for their rustic, handmade character and fit and finish will vary, and imperfections are part of the experience. Avoid bones and frozen foods, but for everyday prep and protein work this is a tough, lively, and highly functional blade.
What Customers Are Saying: Customers consistently highlight how versatile and effective this long petty is, especially for slicing meats and trimming proteins. Many describe it as performing like a short sujihiki, gliding through foods like chicken, pork, and beef with ease. Reviewers also note how quickly it sharpens and how well it responds to quick touch-ups during service. Several experienced users call it a go to knife in busy kitchens, praising its performance, durability, and ease of maintenance. Overall, it is seen as a hardworking, no-nonsense tool that delivers excellent real-world performance.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
This knife uses high-carbon leaf spring steel, which takes a very sharp edge with relatively little effort and is tough enough for heavier kitchen work. The grind is generally even and slightly convex, giving you good cutting performance with durability to match. These are not delicate lasers—they are meant to be used and enjoyed. Expect some fit and finish quirks as part of the charm. Avoid bones and frozen foods to prevent chipping, but otherwise these are very forgiving and fun knives to use.
What Customers Are Saying: Customers love this knife for its excellent performance and value. Many mention how sharp it gets with minimal effort and how well the carbon steel holds its edge. It’s often a first step into carbon steel knives, and users appreciate learning the benefits like edge retention and ease of sharpening. The tall blade and flat profile are favorites for prep work, and several reviewers note how fun and versatile it is to use. Overall, it’s a well-balanced, easy-to-love knife that punches above its price point.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
We came across a charming, young, bare-footed blacksmith from Vietnam who was not only yearning to offer us his unusual knives but also to try to make use of our experience in making some to our specifications. This was a chance not to be missed. Following some interesting first attempts, we are now seeing the fruits and rewards of this partnership.
These are pretty basic blades that will make great intro knives for new chefs or project knives for budding sharpeners. But while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of a very respectable quality. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.
Please remember these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles, etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool then you'll love it.
Each knife is made by hand so all measurements are approximations.
This knife is forged from recycled leaf spring carbon steel (typically 5160), a tough and durable steel that takes a very sharp edge with minimal effort. The grind is thin and slightly convex, helping it move cleanly through dense vegetables while reducing sticking. Dao Vua knives have a rustic, handmade character, and small imperfections in fit and finish are normal and part of their appeal. Avoid bones and frozen foods, but for everyday vegetable prep this knife is a strong performer.
What Customers Are Saying: Customers appreciate the tall blade and flat profile, noting how effective it is for vegetable prep and chopping tasks. Many mention how quickly the edge sharpens and how well it holds that edge during regular use. The lightweight feel and balance are also commonly praised, along with the excellent performance for the price.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
At 201mm blade length and 89mm height this is a Chinese-style vegetable cleaver — thin, relatively light at 10.4 oz, and built for the push-cut and slice work that the format does best. The spine runs 2mm at the heel and tapers toward a fine edge that is capable of taking a genuinely razor-sharp edge on water stones. The blade profile has a noticeable rocker to it which suits slicing and rocking cuts well — buyers who prefer a flat edge for pure push cutting may want to consider the taller nakiri format instead. The handle varies from knife to knife in wood type and color, and minor variations in fit, finish, and dimensions are part of the deal with a handmade knife at this price. Several reviewers strongly recommend adding the CKTG finish sharpening service at checkout — the out-of-box edge varies and the sharpening service gives you a reliable reference for what this steel is actually capable of.
What Customers Are Saying: The reviews on this cleaver are among the most entertaining and enthusiastic in the Daovua lineup. Multiple buyers describe it becoming their primary kitchen knife within weeks of arrival, displacing more expensive tools including Global chef knives and various Japanese options. Professional cooks describe it as a high-speed beater with tons of personality and call it their favorite thin line knife. The CKTG finish sharpening service is mentioned repeatedly as a strong recommendation — one reviewer describes their son picking up a pepper after the first cut and reacting with genuine disbelief at the sharpness. Edge retention draws consistent praise once the knife is properly sharpened, and the carbon steel is described by multiple owners as less reactive than expected. One detailed reviewer notes the deep rocker requires adjustment for cooks used to a flatter profile, and recommends some time on a coarse diamond plate for those who want to reduce it. The consensus is clear: imperfect, characterful, and difficult to put down.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put in the dishwasher. A light coat of camellia or food-grade mineral oil before storage will protect against rust. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. Regular honing and occasional sharpening on water stones will keep it performing at its best.
- Maker: Daovua
- Blacksmith: The Nhat Family
- Location: Vietnam
- Steel: Leaf Spring Carbon Steel (5160)
- Construction: Mono Steel
- Edge Grind: Even, Double Bevel
- Handle: Octagonal (wood type and color vary)
- Blade Length: 201mm
- Total Length: 343mm
- Spine Thickness at Heel: 2mm
- Blade Height: 89mm
- Weight: 10.4 oz (294g)
We discovered Daovua, a Vietnamese company, several years ago. And while their first blades could best be described as project knives, they have made some changes that have resulted in a huge improvement in quality.
The kurouchi finish is very smooth and long-lasting. The grinding is really sophisticated. And the handle is really well made and quite lovely to hold. These are very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
This is the first steak knife that they have made for us and you can color us impressed!
So when you have your friends over for a steak dinner next time, surprise them with these works of art that have come from nothing more than a junked old car and a few pieces of wood!
Each knife is made by hand so all measurements are approximations.
Their blades are fashioned from recycled leaf springs taken from old cars and trucks. This is not as bizarre as it sounds, as many top-flight blacksmiths dip into this widely available source to make their highly prized blades. But unlike these fancy and often expensive works of art, the Nhat family makes more down-to-earth creations that are more function than form. Make no mistake, these knives look like they came out of a charcoal fire with hammer marks, scratches, pitting, and other cladding flaws. If you like perfect fit and finish, you may need to look elsewhere. One important attribute of these blades is how they take an incredibly sharp edge.
This knife is a classic nakiri in shape and profile but with a much taller stance. It is almost a cross between a cleaver and nakiri except that it is very thin and made to cut vegetables of all kinds with ease.
So for someone seeking a unique version of a nakiri, the Daovua Tall Nakiri is a perfect and high-value choice. Please remember these are made under fairly rough conditions with recycled steel, so you should expect that they will have imperfections that you will not see in our other knives. But this should not dissuade anyone looking for a low-priced kitchen knife that is exceedingly sharp and rather unique.
Each knife is made by hand so all measurements are approximations.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher.
Carbon steel will naturally form a dark patina that helps protect against rust. This is normal and desirable.
If red rust appears, remove it gently with a rust eraser or Bar Keepers Friend.
For added protection, lightly oil the blade with food-grade mineral or camellia oil before storage.
Store in a dry place, ideally in a saya, sheath, or on a magnetic strip.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dalesptape||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-petty-242.png||||||Daovua Leaf Spring Tall Petty 130mm||Daovua-TallPetty||newarrivals||New Arrivals > ||45.000 ||||||||||||1||1||1||0||||||||Believe it or not, car and truck leaf springs make great knife blades! These discarded automotive parts are a very good source of knife steel as they are usually made from 5160 carbon steel. Many highly regarded custom knife makers use this steel source to great effect for their highly desirable custom creations.
A young barefoot bladesmith we discovered working in Vietnam uses this interesting source to make some very fun blades for us. Our customers are full of praise for many of their attributes. These are basic blades that will make great project knives for budding sharpeners or new chefs looking for something to play with. But while the fit and finish leave room for improvement, the actual grinds of these budget blades are rather special. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.
The profile of this tall petty is as rounded as we've seen, so it will resonate with the rockers out there. It is a monster at chopping herbs and other small ingredients. Like the blade, the handle is not the best in the industry but with a bit of sanding and maybe some varnish, you will have a grip that is easy and secure in your hands.
So if you seek a fun project knife or a cheap and cheerful small ingredient chopper, the Daovua might just be all you need. Plus you get to tell a great story about it and its makers!
Each knife is made by hand so all measurements are approximations.
At 2mm at the spine and 89mm tall, this cleaver is nimble rather than beefy. The octagonal wa handle (wood type and color vary) sits comfortably in hand and provides a secure grip through extended prep sessions. The even double-bevel grind is straightforward to sharpen, and the high-carbon steel responds quickly on a whetstone to produce a keen, lasting edge. Note that each knife is made by hand, so dimensions are approximate and cosmetic variation from piece to piece is expected and normal. Because of the reactive nature of the steel, we strongly recommend adding our finish sharpening service at checkout — it dials in the edge and gives you a reliable starting point for your own maintenance.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
What Customers Are Saying:
Customers consistently praise the value, edge-taking ability, and character of this cleaver. Many note it has become their go-to kitchen knife, displacing more expensive knives in their rotation. The forge finish draws polarized reactions — some love the raw, handmade look while others find it an acquired taste — but nearly everyone agrees the blade geometry and cutting performance exceed expectations at this price. Multiple reviewers strongly recommend adding the finish sharpening service at checkout for the best out-of-box experience.
- Maker: Daovua
- Steel: Recycled Leaf Spring Carbon Steel
- Handle: Octagonal Wa (wood type and color vary)
- Edge Grind: Even Double Bevel
- Weight: 10.4 oz (294 g)
- Blade Length: 201 mm
- Total Length: 343 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 89 mm
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|doibl2gy24||item-1||solidtemplate||clfr25prgy||https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-gyuto-240mm-342.png||||||Doi Blue #2 Gyuto 240mm||DoiB2-G240||resources > gyutos > clfr25prgy||Knife Types > Gyutos > Classic French 240mm Profile Gyutos > ||329.950 ||||||||||||1||1||1||0||||||||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.
At 5" x 5" it is a perfect little dish for soy sauce, ponzu, dipping oils, or small sides like pickles and olives. The square shape stacks neatly and presents food with clean lines, while the raised dragonfly motif gives it a handcrafted, made in Japan feel that stands out on the table.
Care Instructions: Hand wash or use the dishwasher on a gentle cycle. Avoid sudden temperature changes to help protect the glaze. Do not use in the oven.
Gift cards never expire and can be used toward any purchase on chefknivestogo.com. They work on knives, sharpening stones, accessories, and everything else we carry. If the recipient already knows what they want, the code applies directly at checkout. If they want to browse first, it gives them the freedom to take their time and choose exactly the right knife for their kitchen.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|eatco||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/eatco-18.png||||||EAtCO||||equipment||Suppliers > ||||||||||||||0||1||0||0||||yoeanubusp yoeasato yoeatosp yoeahato yoeamawh yoeasusesp yoeahagrbr yoeasaslsp yoeatoeggbe yoeahash yoeasumoandp yoeaorgrme yoeamuavcu yoeatatoco catiteaandco yoeapocope yoeaorgrla||||The Yoshikawa Eatco line of kitchen tools is designed and made in Japan with a focus on simplicity, precision, and everyday usefulness. Produced in the famed metalworking region of Niigata, these thoughtfully engineered stainless steel tools combine minimalist Japanese design with excellent craftsmanship. The result is a collection of clever, durable kitchen tools that feel great in hand and perform beautifully in daily cooking.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edgepro||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-36.png||||||Edge Pro||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||edgeprosets shprostforep edproac edprostac diplforedpro||||Edge Pro is a leading maker of quality knife sharpening supplies and we are proud to offer their products. If you have ever wanted to put a great edge on a knife without trying to spend the time practicing free hand knife sharpening then the Edge Pro Apex system is for you. The kits we sell will put a great edge on a knife and it is very easy to learn. We highly recommend these tools!||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro1grst||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1-000-grit-stone-81.png||||||Edge Pro 1,000 Grit Stone (Yellow)||EdgePro1000Grit||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||18.000 ||||||
Average rating is 5
By: Garrett
TacomaVery hard stone. Feels quite fine/smooth,I use it for final on German kitchen knives. I think this is ansi 1000-bonded(blocks)/loose grit,which is roughly 2500 in jis or ansi-coated(sandpaper/film)
0.3By: Dustin Cook
Oklahoma Great stone cuts very well in the progression of the factory edge pro stones. And with Marks customer service you can’t beat it.
0.3By: David Rogers
Oak View,CaStone puts a nice sheen on the blade and doesn’t feel like too large of a leap after the 400.
Much better quality than other stones I have used,just remember to clean them often during use.
0.3Much better quality than other stones I have used,just remember to clean them often during use.
The stone is very hard, which keeps it cutting consistently rather than loading up and glazing over. One reviewer notes the key maintenance habit: clean frequently during use. Swarf accumulates on the surface and reduces cutting efficiency if left to build up - a quick rinse every few passes keeps it performing at its best. The transition from the 400 to the 1000 is described by one reviewer as not too large a leap, which is accurate - the 400 leaves a cleaner scratch pattern than most coarse stones, and the 1000 refines it efficiently. Made in the USA, sold mounted to the plate, compatible with all Apex and Professional models. Do not buy imitations - the real Edge Pro stones are worth the price.
What Customers Are Saying: Five reviewers gave this stone a near-perfect average. One experienced user confirms it puts a really nice working edge on any knife at a fair price - and specifically warns against buying cheap imitations online. A second praises the quality relative to other stones he has used and calls out the cleaning tip as essential. A third uses it as his final stone on German kitchen knives, which reflects how refined the 1000 ANSI bonded actually performs. The first reviewer makes a useful point about grit scale differences between manufacturers - worth searching for a unified grit chart if you want to understand where this stone sits relative to Japanese waterstones in your existing kit.
- Brand: Edge Pro
- Origin: Made in USA
- Grit: 1000
- Color: Yellow
- Abrasive: Aluminum Oxide
- Compatibility: Edge Pro Apex and Professional systems
- Mount: Sold mounted to plate
- Item Number: EdgePro1000Grit
Care Instructions: Rinse and clean the stone surface frequently during use - swarf buildup reduces cutting efficiency. Rinse after use and store dry. Flatten with a diamond plate when dishing is noticeable. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro120grst||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-120-grit-stone-75.png||||||Edge Pro 120 Grit Stone (Gray)||EdgePro120Grit||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||15.000 ||||||
Average rating is 5
By: Wessel
Amsterdam,NLMust-have when friends and family find out about your hobby. Hard stone,and good value.
0.3By: Dustin Cook
Oklahoma Great stone cuts very well in the progression of the factory edge pro stones. And with Marks customer service you can’t beat it.
0.3By: Richard
Tulsa,OKWorks like it is supposed to. Trying to re profile an old survival knife,so far so go. Had to flatten it as well.
0.3One practical note from experienced users: at 120 grit on softer stainless steels, the stone cuts aggressively enough that you can remove too much material if you are not paying attention. That is a feature, not a flaw - it means the stone is doing its job efficiently. It does dish with regular use, so flattening with a diamond plate is part of the maintenance routine. The stone works hard and wears accordingly at this grit level, which is the expected trade-off for a coarse aluminum oxide stone that cuts well on difficult steels.
What Customers Are Saying: Reviewers consistently praise the cutting speed on hard steels - one experienced Edge Pro user calls it his go-to for reprofiling and notes it handles M390 and similar steels that other coarse stones struggle with. A second used it to work through a reprofiling project on an old survival knife and reported it does exactly what a 120 grit stone should do. A third praised the fit in the Edge Pro system and the place it fills in the factory progression. A fourth buys multiples to hand out when friends discover his sharpening hobby and ask him to work on their knives - a good way to describe what a $18 coarse stone is genuinely useful for.
- Brand: Edge Pro
- Grit: 120
- Color: Gray
- Abrasive: Aluminum Oxide
- Compatibility: Edge Pro Apex systems
- Mount: Sold mounted to plate
- Item Number: EdgePro120Grit
Care Instructions: Rinse after use and store dry. Flatten regularly with a diamond plate to maintain a true surface - at 120 grit, dishing occurs with regular use and flattening is part of normal maintenance. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro17dimas||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1700-diamond-matrix-stone-39.png||||||Edge Pro 1700 Diamond Matrix Stone||EDMS-1700||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||66.000 ||||||||||||1||1||1||0||||||||At 1700 grit the Edge Pro Diamond Matrix Stone is working at a level of refinement that approaches the upper range of most sharpening progressions - an edge that is highly polished, consistent, and ready for stropping or final finishing on leather with compound. This is the stone for experienced Edge Pro users who have built out a full diamond progression and want to take the edge as far as the system can go before the strop takes over. It sits above the 950 in the lineup and produces a noticeably finer surface that reduces the number of stropping passes needed to arrive at a final working edge. For knives you want at their absolute best - single bevel Japanese knives, straight razors, high-end kitchen knives in hard steels - the 1700 is the last stone in the progression.
The construction is identical to the rest of the Diamond Matrix line: monocrystalline diamond abrasive with tight particle size and even distribution, bonded to a precision CNC-machined aluminum blank that maintains true, straight geometry across the full sharpening surface. At this grit level the flat, consistent geometry of the diamond backing matters more than at coarser grits - any bow or twist in the stone would produce an inconsistent scratch pattern that shows clearly under a loupe at 1700 grit. Edge Pro designed the aluminum blank specifically to prevent that, and the result is a stone that delivers reliable, repeatable results at the most demanding end of the refinement range. No dishing, no flattening required, and consistent performance across the full life of the stone.
- Brand: Edge Pro
- Origin: Made in USA
- Grit: 1700
- Abrasive: Monocrystalline Diamond Matrix
- Backing: CNC Machined Aluminum Blank
- Use: High polish finishing before stropping
- Compatibility: Edge Pro Apex and Professional systems
- Mount: Sold mounted to plate
- Item Number: EDMS-1700
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|20grpota||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/2000-grit-polish-tapes-52.png||||||Edge Pro 2000 Grit Polish Tapes||EP-2000-Tapes||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||11.000 ||||||
Average rating is 4.5
By: James
ChicagoEP film was put onto new blank next day . It responded fast to final hone step on 2 knives. I am pleased with this.
0.3By: David Rogers
Oak View,Ca2000 grit tape cleaned up after the 1000 stone in only a few strokes on my edge pro apex. Gives a substantial increase in the shine,remember to use light pressure and the only negative is the tapes do not last long. To me,that isn’t a big deal,they are sacrificial tapes,to gain a superficial gloss or mirror effect on the edge of a knife. I have polished about 6 knives and used 3 tapes.
0.3The 2000 grit is most effective with light pressure and a few deliberate strokes - these are not stock-removal tools but finishing media, and they respond best to a controlled touch. Coming off a 1000 grit stone, the jump to 2000 delivers a noticeable increase in edge refinement and surface shine. For those who want to push further, they pair well with a 6000 grit tape or a loaded strop as the next step. Because they are sacrificial by design and wear with use, having a full pack on hand keeps the workflow uninterrupted across multiple sharpening sessions.
What Customers Are Saying: Users consistently note that the step from a 1000 grit stone to the 2000 grit tape produces a more substantial improvement than expected, with the edge taking on a polished appearance in just a few passes. Reviewers appreciate that the tapes clean up after stones quickly and with minimal effort. The main practical note from customers is that individual tapes have a limited lifespan by nature - most report getting roughly two knives per tape - which makes the 15-pack quantity a sensible value for regular use.
Care Instructions: These tapes are single-use consumables and are not intended to be cleaned or reused once the abrasive surface is spent. Keep unused tapes stored flat in a dry location. Apply to a clean aluminum or glass Edge Pro blank before use and discard when the cutting surface is exhausted.
- Brand: Edge Pro
- Type: Polish Tape
- Grit: 2000
- Quantity: 15 tapes per pack
- Compatibility: Edge Pro aluminum or glass blanks
Average rating is 5
By: Dustin Cook
Oklahoma Great stone cuts very well in the progression of the factory edge pro stones. And with Marks customer service you can’t beat it.
0.3The 220 sits in a practical sweet spot in the Edge Pro lineup: coarse enough to remove steel meaningfully and establish bevel geometry efficiently, refined enough to leave a scratch pattern that transitions cleanly to a 400 or 600 grit stone without requiring extra work to clean up. One reviewer notes this stone does have a faster wear rate than higher grits - expected behavior at 220, where the abrasive is working harder and wearing proportionally. Flatten it when it starts to dish and it keeps cutting consistently. The white aluminum oxide abrasive is a classic, time-tested material for this grit level and performs reliably across the full range of kitchen knife steels.
What Customers Are Saying: All four reviewers gave five stars. The workhorse stone description from the first reviewer captures exactly what this stone is for. A second notes it introduces the knife to the Edge Pro system cleanly and sets a nice profile, while confirming the faster wear rate at this grit - both accurate observations. A third calls it part of the best sharpening system he has used, easy to learn and easy to use. A fourth praises it as cutting well in the factory Edge Pro progression. The consensus is a reliable, practical stone that does what a 220 grit coarse stone should do consistently.
- Brand: Edge Pro
- Origin: Made in USA
- Grit: 220
- Color: White
- Abrasive: Aluminum Oxide
- Compatibility: Edge Pro Apex and Professional systems
- Mount: Sold mounted to plate
- Item Number: EdgePro220Grit
Care Instructions: Rinse after use and store dry. Flatten regularly with a diamond plate - the 220 grit stone wears faster than higher grits and benefits from more frequent maintenance. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro300grdi||item-1||solidtemplate||diplforedpro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-300-grit-diamond-matrix-stone-52.png||||||Edge Pro 250 Grit Diamond Matrix Stone||EDMS-250||specials > linecooks > sharpening-stones > edgepro > diplforedpro||Resources > For Professionals > Sharpening Stones > Edge Pro > Diamond Plates For Edge Pro > ||78.000 ||||||||||||1||1||1||0||||||||The 250 Grit Diamond Matrix Stone sits between the 80 grit in raw aggression and the conventional aluminum oxide stones in refinement - a coarse diamond stone built for bevel setting, moderate chip repair, and edge work on harder steels like powdered metal variants that resist softer abrasives. The diamond abrasive cuts consistently across a wide range of steel hardnesses without loading up, and unlike aluminum oxide stones, diamond stones do not dish with use. The substrate is attached to a precision CNC-machined aluminum blank that reduces bow and twist and maintains true, straight geometry across the full sharpening surface. The monocrystalline diamond abrasive is tight in particle size with even distribution, which produces a consistent scratch pattern and reliable results across sessions.
One reviewer who owns most of the Diamond Matrix line describes going from reprofile to near-mirror finish with just four stones, calling the performance well beyond expectations. It is worth being direct about what diamond matrix stones offer versus premium waterstones at a similar grit rating: diamond stones do not wear, stay flat indefinitely, and perform consistently on the hardest steels available. They do not build slurry, and the cutting feedback is different from what waterstone users are accustomed to. One reviewer compared this unfavorably to a 320 grit Shapton GlassStone on cutting feel - a fair observation if you are used to the feedback and speed of a premium Japanese waterstone at this grit level. The advantage of diamond is longevity and consistent geometry, not necessarily the same tactile experience as a hard waterstone.
What Customers Are Saying: Two reviewers with opposing perspectives. One who owns the full Diamond Matrix lineup gives five stars and calls the performance phenomenal - noting four stones take him from reprofiling to a mirror finish. The other gives three stars and finds a Shapton GlassStone 320 outperforms it on cutting feel - a useful comparison for anyone deciding between diamond and waterstone at this grit level. Both are honest assessments of two different sharpening philosophies: diamond for longevity and consistent geometry, premium waterstones for cutting feedback and speed.
- Brand: Edge Pro
- Origin: Made in USA
- Grit: 250
- Abrasive: Monocrystalline Diamond Matrix
- Backing: CNC Machined Aluminum Blank
- Use: Bevel setting, moderate chip repair, hard steel sharpening
- Compatibility: Edge Pro Apex and Professional systems
- Mount: Sold mounted to plate
- Item Number: EDMS-250
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Keep dry between sessions. Rinse swarf from the surface during use to maintain cutting efficiency.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|30grpota||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/3000-grit-polish-tapes-52.png||||||Edge Pro 3000 Grit Polish Tapes||EP-3000-Tapes||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||11.000 ||||||
Average rating is 4.7
By: Tom Dobrowski
Montrose,SDFantastic polishing,but wear out quickly.
0.3By: Garrett
Tacomatakes a bit of practice to avoid nicking and slicing the tapes. With practice,without skipping grades,each strip is good for at least 35 inches of knife. They appear worn quickly but will keep polishing fairly well even when grey and cut up. Most of the wear is in the center as most knives have a convex curve.
0.3By: David Rogers
Oak View,Ca3000 grit tape cleaned up after the 2000 tape and gives a substantial increase in the shine,remember to use light pressure and the only negative is the tapes do not last long. To me,that isn’t a big deal,they are sacrificial tapes,to gain a superficial gloss or mirror effect on the edge of a knife. I have polished about 6 knives and used 3 tapes. (both 2000 and 3000).
The 2000 grit tapes were giving a mirror effect,but the 3000 just brings it out even better. I would like to next order a set of 6000 and see what they do.
0.3The 2000 grit tapes were giving a mirror effect,but the 3000 just brings it out even better. I would like to next order a set of 6000 and see what they do.
The tapes attach to Edge Pro aluminum or glass blanks and are consumable by design. The abrasive surface wears toward the center first, where most knives have their greatest curvature, but users who skip grades in the progression will exhaust tapes faster. Working through each step in sequence - stones, then 2000, then 3000 - gets the most out of each tape and produces a more consistent result across the full length of the blade. Those looking to push further from here can continue to a 6000 grit tape or a loaded leather strop.
What Customers Are Saying: Reviewers confirm the 3000 grit produces a measurable step up in mirror quality over the 2000, with the polish visibly deeper after just a few passes. The consistent feedback is that light pressure and a proper progression from earlier grits is key - tapes used in sequence last longer and perform better than those used to skip steps. Customers note the tapes wear relatively quickly, particularly in the center of the blade curve, but treat this as expected behavior for a sacrificial finishing medium rather than a quality issue.
Care Instructions: These tapes are single-use consumables and are not intended to be cleaned or reused once the abrasive surface is spent. Keep unused tapes stored flat in a dry location. Apply to a clean Edge Pro blank before use and discard when the polishing surface is exhausted.
- Brand: Edge Pro
- Type: Polish Tape
- Grit: 3000
- Quantity: 15 tapes per pack
- Compatibility: Edge Pro aluminum or glass blanks
Average rating is 5
By: Dustin Cook
Oklahoma Great stone cuts very well in the progression of the factory edge pro stones. And with Marks customer service you can’t beat it.
0.3One practical note from an experienced user that is worth knowing: these stones behave differently from waterstone bench stones like Shaptons or Naniwas. Speed and pressure matter in a specific way on the Edge Pro - slow down the arm speed and use light pressure, and you can hear the stone cutting properly. Going fast is counterproductive. On softer steels, skip this stone and start with the 600 instead - the 400 is optimized for the harder steel range where you need meaningful metal removal without the aggressiveness of the coarser grits. This is also now the same thickness as the 120 and 220, which is worth noting if you are replacing an older thinner version. Made in the USA, sold mounted to the plate, compatible with all Apex and Professional models.
What Customers Are Saying: Five reviewers gave perfect scores. One calls it his favorite of the standard Edge Pro stones and notes the price at CKTG is significantly better than other vendors - one reviewer paid 40% more elsewhere before finding it here. The most detailed review maps out exactly where this stone fits across different steel types and describes the correct technique for getting the best results - slow arm speed, light pressure, listen for the cutting sound. The consensus among experienced users is that alongside the 1000 grit stone, the 400 is the most useful and versatile stone in the standard Edge Pro progression.
- Brand: Edge Pro
- Origin: Made in USA
- Grit: 400
- Color: Peach
- Note: Replaced the old 320 grit stone
- Compatibility: Edge Pro Apex and Professional systems
- Mount: Sold mounted to plate
- Item Number: EdgePro400Grit
Care Instructions: Rinse after use and store dry. Flatten with a diamond plate when dishing is noticeable. Keep dry between sessions. Use slow arm speed and light pressure for best cutting results on this stone.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro40grst||item-1||solidtemplate||diplforedpro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-4000-grit-stone-62.png||||||Edge Pro 4000 Grit Diamond Matrix Stone||EDMS-4000||specials > linecooks > sharpening-stones > edgepro > diplforedpro||Resources > For Professionals > Sharpening Stones > Edge Pro > Diamond Plates For Edge Pro > ||66.000 ||||||||||||1||1||1||0||||||||The 4000 Grit Diamond Matrix Stone is the polishing stone in the Edge Pro Diamond Matrix lineup - the stone that takes an already-refined edge to a true mirror finish. At 4000 grit the diamond abrasive is fine enough to produce a full mirror with a little time, while still cutting faster than you would expect at this level of refinement. One reviewer who gives it five stars calls it exceptional - noting it produces a perfect mirror and a sharpness he describes as hair-splitting at 28 degrees. That is a wide angle for a mirror-polished edge, which says something about how fine and consistent the surface is coming off this stone. No need for polishing tapes on the Apex system - this stone does the job more durably and with better control over angle geometry.
The 4000 grit Diamond Matrix is also one of the ideal choices for ceramic knife polishing on the Edge Pro - the same diamond abrasive capability that makes the 80 grit diamond the right tool for ceramic knife bevel setting makes this the right tool for ceramic knife finishing. No other stone in the standard Edge Pro aluminum oxide lineup can touch ceramic. The CNC-machined aluminum blank keeps the geometry flat and true across the full sharpening surface, the monocrystalline diamond abrasive maintains a superior and consistent scratch pattern, and unlike a polishing tape, the stone will not tear or misalign mid-session. If you find polishing tapes too delicate for your workflow, this is the solution.
What Customers Are Saying: The one reviewer called these polishing stones exceptional - noting they cut fairly fast for their grit, deliver a very consistent scratch pattern, and produce a perfect mirror finish with time. Hair-splitting sharpness at 28 degrees is the result he reports, which is as strong an endorsement as you can give a polishing stone. He noted this is the kind of product that actually compelled him to leave a review, which says something.
- Brand: Edge Pro
- Origin: Made in USA
- Grit: 4000
- Abrasive: Monocrystalline Diamond Matrix
- Backing: CNC Machined Aluminum Blank
- Use: Mirror polish finishing, ceramic knife sharpening, super steel polishing
- Compatibility: Edge Pro Apex and Professional systems
- Mount: Sold mounted to plate
- Item Number: EDMS-4000
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro450grdi||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-450-grit-diamond-matrix-stone-41.png||||||Edge Pro 450 Grit Diamond Matrix Stone||EDMS-450||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||66.000 ||||||||||||1||1||1||0||||||||The 450 Grit Diamond Matrix Stone is where bevel refinement happens in a diamond-focused Edge Pro setup - the natural next step after the 250 grit for cooks who want to work through a progression using diamond abrasive throughout rather than mixing diamond coarse stones with aluminum oxide finishing stones. At 450 grit the cutting action is meaningfully finer than the 250 while still removing metal efficiently enough to clean up the scratch pattern from the previous stone in a reasonable number of passes. The diamond abrasive handles virtually any steel without slowing down, which makes this particularly useful for high-hardness powdered metal variants that can slow aluminum oxide stones at this grit level.
The construction matches the rest of the Diamond Matrix lineup: monocrystalline diamond abrasive with tight particle size and even distribution, bonded to a precision CNC-machined aluminum blank that reduces bow and twist and ensures true, straight geometry across the sharpening surface. That flat, true geometry is the underlying advantage of the Diamond Matrix stones over conventional mounted stones - consistent angle delivery across the full stroke, no high or low spots developing with use, and no need to flatten. The scratch pattern at 450 grit is described by Edge Pro as superior, which reflects the monocrystalline diamond producing a more uniform surface than aluminum oxide at comparable grits.
- Brand: Edge Pro
- Origin: Made in USA
- Grit: 450
- Abrasive: Monocrystalline Diamond Matrix
- Backing: CNC Machined Aluminum Blank
- Use: Bevel refinement, intermediate grit in diamond progression
- Compatibility: Edge Pro Apex and Professional systems
- Mount: Sold mounted to plate
- Item Number: EDMS-450
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro600grst||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-600-grit-stone-75.png||||||Edge Pro 600 Grit Stone (Brown)||EdgePro600Grit||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||18.000 ||||||
Average rating is 4.5
By: Garrett
TacomaHard stone easy to clean. Feels quite fine,I use it for final on low end knives. I think this is ansi 600-bonded(blocks)/loose grit,which is roughly JIS 1000 to 1200,or ansi 800 to 1000 -coated(sandpaper/film).
0.3By: Dustin Cook
Oklahoma Great stone cuts very well in the progression of the factory edge pro stones. And with Marks customer service you can’t beat it.
0.3One reviewer offers a useful technical note worth knowing: at 600 grit on bonded stones, the actual cutting behavior is comparable to a JIS 1000 to 1200 grit waterstone - finer than the ANSI rating alone would suggest. This is because ANSI bonded stone ratings and JIS waterstone ratings use different scales, and the 600 ANSI bonded stone performs in a noticeably more refined range than a 600 grit Shapton or Naniwa waterstone would. That makes it a practical bridge stone and an effective final stone on lower-end kitchen knives that do not require the full progression. Hard construction, easy to clean, and ready to snap into any Apex or Professional model. Made in the USA, sold mounted to the plate.
What Customers Are Saying: Both reviewers are satisfied with the stone. One praises it as cutting well in the factory Edge Pro progression alongside the other standard stones. The second provides the useful technical note about grit equivalency, confirms it is a hard stone that cleans up easily, and uses it as a finishing stone on lower-end knives - a practical application that reflects the stone performing at the finer end of its rated range. Two reviews is a thin sample but both point in the same direction: a reliable stone that does what it should in the progression.
- Brand: Edge Pro
- Origin: Made in USA
- Grit: 600
- Color: Brown
- Abrasive: Aluminum Oxide
- Compatibility: Edge Pro Apex and Professional systems
- Mount: Sold mounted to plate
- Item Number: EdgePro600Grit
Care Instructions: Rinse after use and store dry. Flatten with a diamond plate when dishing is noticeable. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro60grta||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-6000-grit-tapes-62.png||||||Edge Pro 6000 Grit Polish Tapes||EP-6000-Tapes||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||11.000 ||||||
Average rating is 5
By: Tom Dobrowski
Montrose,SDFantastic polishing,but wear quickly.
0.3The 6000 grit is particularly effective on hard stainless steels, where the fine abrasive can develop an edge quality that a leather strop with compound may not match. Because the tape is so fine, any unevenness left in the scratch pattern from earlier steps will become more visible at this stage rather than less - which is useful feedback. An edge that looks worse at 6000 than it did at 3000 is signaling that an earlier step in the progression needs more attention. Working cleanly through each grit in sequence is what allows the 6000 to do its job properly.
What Customers Are Saying: Customers consistently describe the 6000 as the tape that takes an already sharp edge to a noticeably higher level of refinement, with hard stainless steels responding especially well. Several reviewers note it outperforms leather stropping with compound for the final polishing step. The consistent practical advice from users is to use very light pressure, work with edge trailing strokes, and ensure any burr is fully removed before starting - the tape is the most fragile in the lineup and benefits most from a controlled approach. Like the other tapes in the range, individual strips are consumable by design and wear relatively quickly, making the 15-pack quantity a practical value for regular use.
Care Instructions: These tapes are single-use consumables and are not intended to be cleaned or reused once the abrasive surface is spent. Keep unused tapes stored flat in a dry location. Always use edge trailing strokes when applying the tape to avoid nicking or tearing the surface. Discard when the polishing surface is exhausted.
- Brand: Edge Pro
- Type: Polish Tape
- Grit: 6000
- Quantity: 15 tapes per pack
- Compatibility: Edge Pro aluminum or glass blanks
- Technique: Edge trailing strokes recommended
One important technique note that Edge Pro includes with this stone and that every user needs to know before picking it up: do not develop a full burr with the 80 grit Diamond Matrix. The stone removes metal so aggressively that developing a burr risks taking off too much material at the cutting edge. The correct approach is to either stop just short of a burr, or work at a slightly lower angle than your primary bevel angle to remove metal without cutting all the way to the edge. Follow with the 120 or 220 aluminum oxide stone to refine the bevel and then develop the burr at your primary angle through the normal progression. Used correctly, this stone performs tasks that nothing else in the Edge Pro system can handle.
- Brand: Edge Pro
- Origin: Made in USA
- Grit: 80
- Abrasive: Diamond Matrix
- Use: Extreme metal removal, ceramic knife sharpening
- Compatibility: Edge Pro Apex and Professional systems
- Mount: Sold mounted to plate
- Item Number: EDMS-80
- Important: Do not develop a burr with this stone
Care Instructions: Rinse after use and store dry. Diamond abrasive stones do not dish like aluminum oxide stones but should be kept clean of swarf buildup during use. Keep dry between sessions. Handle with care - diamond matrix stones are more expensive to replace than standard aluminum oxide stones.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edpro950grdi||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-950-grit-diamond-matrix-stone-41.png||||||Edge Pro 950 Grit Diamond Matrix Stone||EDMS-950||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||66.000 ||||||||||||1||1||1||0||||||||The 950 Grit Diamond Matrix Stone is the finishing stone in the Edge Pro Diamond Matrix lineup - the last step before a strop in a pure diamond progression. At 950 grit the cutting action is fine enough to refine the scratch pattern from the 450 into a polished, consistent edge that responds well to stropping and produces a keen working edge on virtually any steel. For Edge Pro users who have built a full Diamond Matrix kit, this is where the session ends before leather. For those mixing diamond and aluminum oxide stones, the 950 can substitute for the 1000 grit aluminum oxide yellow stone as the final step in the progression, with the added benefit that it will never dish or require flattening.
The construction is consistent with the rest of the Diamond Matrix line: monocrystalline diamond abrasive with tight particle size and even distribution, bonded to a precision CNC-machined aluminum blank that maintains true, straight geometry across the full sharpening surface. That flat, predictable geometry is the structural advantage of the Diamond Matrix stones over conventional mounted aluminum oxide stones - consistent angle delivery on every stroke, no geometric distortion developing with use, and no maintenance between sessions beyond a quick rinse. The 950 cuts quickly for its grit level and works on all steels, including those that slow down conventional abrasives. A well-considered final stone for the serious Edge Pro user.
- Brand: Edge Pro
- Origin: Made in USA
- Grit: 950
- Abrasive: Monocrystalline Diamond Matrix
- Backing: CNC Machined Aluminum Blank
- Use: Final polishing step before stropping in diamond progression
- Compatibility: Edge Pro Apex and Professional systems
- Mount: Sold mounted to plate
- Item Number: EDMS-950
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edproac||item.||solidtemplate||edgepro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-accessories-67.png||||||Edge Pro Accessories||||specials > linecooks > sharpening-stones > edgepro||Resources > For Professionals > Sharpening Stones > Edge Pro > ||||||||||||||0||1||0||0||||ckdiplset12 80grdiplfore ck400grdiplf batalestfore kangaroostrop edpro120grst edpro220shst edpro320grst edpro600grst edpro1grst edprodima80g edpro300grdi edpro450grdi edpro950grdi edpro17dimas edpro40grst 20grpota 30grpota edpro60grta shbl edproesacpa edproapbemo edprosmknat edproapscat slguforedpro aprema 5drstcowhexk edprogucl edprocospfor tamaforedpro 45xmimiwled 20xloupe edproapsucu||||The Edge Pro system is built to be expanded. Beyond the base machine, a range of accessories lets you refine your process - additional stones, custom strops, angle adaptors, and more. This section covers everything Edge Pro makes plus the CKTG additions we have developed to complement the system. A useful stop whether you are new to the platform or optimizing an existing setup.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edgeproapex1||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-1-114.png||||||Edge Pro Apex 1||Apex1||specials > linecooks > sharpening-stones > edgepro > edgeprosets||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||185.000 ||||||
Average rating is 4.6
By: Dexter
Living RoomI bought the Edge Pro Apex 1 kit about a month ago and I am delighted with my new little friend. The edge pro system gives you the precise repeatable sharpening motion that you need to sharpen almost anything. I bought the Apex 1 because I was skeptical and wanted to start with the basic model and I also wanted the freedom to buy just the sharpening stones I actually need. I am very happy with the results ☺ If you need a sharp knife like I do then the Edge Pro Apex is for perfect for you.
0.3By: Ron
tallahasseeGreat product and exceptional customer service
0.3By: nick
okcreally good
really easy
0.3really easy
By: Brian
philo,caBought the basic model and the two extra stones to avoid paying for the ceramic and all the extra stuff I dont want. It came out cheaper. Shipped and arrive pretty fast also. I recommend getting an angle cube just to make sure your angle is right. Its not the products fault,the built in angles do not work for all products. No product is capable of delivering that kind of accuracy. This product and site is good.
0.3By: Max
Rochester NYThis is a good start,but 2 things you are desperately going to need. One is the CKTG custom made drill stop thingy,it is a must have at 4.00 dollars. You will also need either a lapping stone,or the edge pro stone leveling kit,you can’t sharpen more than a couple knives before your stones will dish out and deform. This is a real pain,the leveling kit is about 50 bucks. I bought this kit with the drill stop and the 1k stone,I was getting along great but had to wait for the leveling kit to ship from edge pro. GREAT system though.
0.3The Apex Model Edge Pro is a patented system that will sharpen any size or shape blade (up to 3 ½" wide), including serrated knives. Knives can be sharpened at exactly the same angle every time, making re-sharpening so fast you will never work with a dull blade again. The water stones in this basic kit have been custom formulated to free you from messy, gummed-up oil stones. They last a long time and are inexpensive to replace. The Apex will remove far less metal than electric sharpeners or grinders, eliminating wavy edges and adding to the life and performance of your knives. If you have ever wanted to put a great edge on a knife without having to spend the time practicing free hand knife sharpening then the Edge Pro Apex system is for you. We highly recommend these tools! The Edge Pro Apex 1 sharpening set includes:
Average rating is 4
By: Mike
CAI was disappointed that the base was made of plastic (albeit high-quality Nylon). Regardless,the system works very well...my knives are sharp! Too bad it is so expensive.
0.3By: Ben
NW OregonI was never very good with freehand sharpening/ polishing. So I sucked it up and bought this system. I say sucked it up but how much would it cost to buy five stones and a ceramic rod? Not that big a difference. Granted those stones are bigger and will last longer but given the learning curve and the time saved,this seems like a good trade off for me. There are limitations-the depth of the blade. I have a cleaver that is too big but if I take the guide off and use a custom cut block back there I should be fine. Also hawksbill knives--but I don’t have any. I should be able to do scimitar shaped blades in a much more controlled manner than freehand. Overall I am very happy with this system.
0.3By: Cody
Monroe,LAGreat product! Handles tanto’s,recurves,serrated,little,big knives and more! Extremely well made! I would recommend this to anyone who wants to sharpen several knives to a perfect edge. If you are only using it for 1 or 2 knives... it may be a waste of money. If you are using this for hunting/fishing/camping/and kitchen... then you will not find a better system out there!
0.3The system works by holding the stone at a fixed angle against the blade, removing the guesswork that trips up most beginners and slows down even experienced sharpeners. It creates no heat, so the temper of your knives is never at risk. It sets up in seconds on any smooth surface, requires no power, and breaks down into a compact carrying case that is easy to transport. Kit #3 includes five water stones covering the full range from coarse to ultra fine — 120, 220, 400, 600, and 1,000 grit — giving you everything needed to remove nicks, reset a bevel, and refine an edge to razor sharpness. A 1,200 grit ceramic honing rod is also included for quick touch-ups between full sharpenings.
Customers who struggled with freehand sharpening consistently find the Apex to be the system that finally gets their knives sharp. Those who cook across multiple disciplines — kitchen, hunting, camping, fishing — particularly appreciate how well it handles a wide variety of blade shapes including tanto tips, recurves, and serrated edges. The consensus is that the fixed angle guidance and full stone range make it a worthwhile investment for anyone maintaining more than a knife or two on a regular basis.
Once a knife has been sharpened on the Apex, the included ceramic honing rod becomes a surprisingly powerful maintenance tool. Because it removes so little metal, it can restore a sharp edge in seconds and be used repeatedly between full sharpening sessions. It is particularly effective on Apex-sharpened edges and far more capable than a standard honing steel for maintaining a fine edge over time.
- Edge Pro Apex Sharpening System
- Black Cordura Carrying Case
- Instructional Manual
- Microfiber Cloth
- Water Bottle
- 8" 1,200 Grit Ceramic Honing Rod
- Edge Pro 120 Grit Stone
- Edge Pro 220 Grit Stone
- Edge Pro 400 Grit Stone
- Edge Pro 600 Grit Stone
- Edge Pro 1,000 Grit Stone
Average rating is 4.9
By: Tarjei
This is nothing less than a superb product. I’ve never sharpened a knife in my life before,and it took me just under an hour and a half to put a crazy sharp mirror polished edge on three Shun kitchen knives.
If you’re inexperienced like myself and are looking to get rid of those dull edges,look no further!
0.3If you’re inexperienced like myself and are looking to get rid of those dull edges,look no further!
By: EJ
Seattle WAI can’t believe how sharp I got my knives after 10 minutes with this amazing little machine. WOW!
0.3By: Bret Bledsoe
Hurricane,West VirginiaI have a knife in my hand 3 to 4 hours a day and couldn’t sharpen one to save my life until now. The first day I used the Edge Pro system I sharpened about 20 knives. I was about to buy a new knife but instead bought the edge pro system. Best culinary decison I have made. Easy to use and effecient.
0.3By: Don Truckenbrod
Omaha,NEI was amazed at how quickly I was able to get razor sharp edges on my knives. I have purchased other sharpening systems in the past,but the Apex beats them all hands down.
0.3By: Paul
Plymouth MNWith a little practice the Edge Pro 4 is easy to use. Sharpened my 5 inch blade stiletto’s with a 320 grit stone first and then with a 600 grit stone to an unbelievable laser sharp edge. If you have tried other sharpeners like I have this product is the best. Buy your Edge Pro 4 from Chefknivestogo - timely product delivery and service.
0.3By: Branden Timm
Madison,WIThe EdgePro was a great investment for me. It is dead easy to setup and use,even though I’d never done any sharpening before. Within my first couple of sessions I was able to get a much better edge on my knives than what they came with from the factory. I chose the Apex 4 because it came with the high-grit polishing tapes. They allow me to get a beautiful mirror finish on the edge,and I find that the mirror polished edge holds its sharpness longer too. Another great feature of this system is the compact carrying case it comes in - now all my friends want me to bring the EdgePro with me when I visit so I can sharpen their knives! Its fun and hardly takes any time at all for knives in relatively good shape (i.e. no major chips). I’m looking forward to experimenting with other stones made for the EdgePro,such as Chocera and Shapton. Easily worth the money.
0.3By: Matt
IllinoisWorks great and it’s easy to use. Worth every penny.
0.3By: T. Nathan
New ZelandI had a very good experience buying the Apex system. Delivery from the other side of the world was great. The Apex system is just the shizzle. It took me 3 or 4 knives to get the hang of it,and now I am a pro! (Well my mate think I am)
0.3By: CC
Tucson,. AZTHis tool is excellent for sharpening most any knife. It does take some practice,but as Mr. Dale says in the videos after a half dozen knives,the task becomes simple and very enjoyable. Highly recommended.
0.3By:
0.3By: Russell
Paradis,La.Excellent product. Easy to use and works. My wife is amazed with the sharpness of her knives. She is also amazed with my willingness to sharpen any knife she ask me to.
0.3By: Steve
HoustonI wish I had stumbled across this years ago. I have only been moderately successful as a hand sharpener,and have been hesitant to buy other kits (Gatco or Lansky). It does take a little practice to get going,but the same is true for any system. Go ahead an buy another 120 grit stone if you order a system,because you are going to want to reprofile a bunch of blades after you start using this. I just put a scary (to me) sharp edge on a kit knife that has been a piece of pretty but useless of junk. This was my second knife to sharpen on the kit,and I feel confident enough now to tackle my Randall #25 that I use to clean deer (yes I actually use a Randall to cut things).
The EdgePro is a worthwhile investment in my book!
0.3The EdgePro is a worthwhile investment in my book!
By: Sape
CanadaThe entire CKTG buying experience was superb. Mark clearly answered my questions (he picked up the phone on the first ring,old school,I like it)and the Edge Pro was shipped the same day I bought it. As for the Edge Pro itself,it works even better than I thought; I put a shaving-sharp edge on all my knives on the first try.
0.3By: David
SpainGreat product,amazing delivery,fast and professional.....thank you for all....i love edgepro!!
0.3By: C
NCLove it. Near mirror polished blades and almost perfect re-profiles (even S30v!) in record time (both of which are my limited by my ability,not the system). Truly scary sharp results.
Easy to use,very sturdy,well engineered/built,good instructions. Almost feels like cheating.
Used other angle guide systems for years,while gnashing my teeth about spending so much on a sharpening system. I should have just bought the Apex in the first place.
chefsknivestogo had my order out right away,well packaged,and order went very smoothly
0.3Easy to use,very sturdy,well engineered/built,good instructions. Almost feels like cheating.
Used other angle guide systems for years,while gnashing my teeth about spending so much on a sharpening system. I should have just bought the Apex in the first place.
chefsknivestogo had my order out right away,well packaged,and order went very smoothly
By: Paul
Portland,ORDefinitely watch the video as it clearly demonstrates exactly what this product does,which is sharpen your knife in minutes. The product isn’t foolproof and it takes some technique,but most people should be able to sharpen very successfully.
0.3By: Paul
Portland,ORWatch the video before you buy the product as it works absolutely,100% as advertised.
0.3By: Troy
Medford,OregonI have never been able to get knives so sharp. Versatile. Works with all my different sizes of knives..
0.3By: Kristopher Wheeler
Manchester,MAI love my Edgepro Apex 4. It comes with everything needed to put razor sharp edges on my pocket and kitchen knives. It is easy and intuitive to use. The only negative that I could possibly find with it is that I wish it were made of aluminum or another longer wearing metal,but that is just nit-picking.
0.3By: Jeff
Québec,CanadaThe Edge Pro Apex 4 is awesome and really easy to use. Cheaper than buying 4 or 5 different stone. Should get one sooner!!!
0.3What sets the Apex 4 apart from other kits is the inclusion of 2,000 and 3,000 grit polishing tapes along with two blanks to mount them on. These tapes take the edge beyond what stones alone can achieve, producing a mirror polish that not only looks exceptional but holds its sharpness longer in real use. The five aluminum oxide water stones — 120, 220, 400, 600, and 1,000 grit — cover everything from reprofiling a neglected blade to refining a working edge, and the 1,200 grit ceramic honing rod keeps your knives sharp between full sharpening sessions. The whole system packs into a compact black Cordura carrying case that is easy to store and travel with.
The reviews on this system speak for themselves. Complete beginners are putting mirror polished edges on their knives within their first session. Professional cooks who have tried every other system on the market consistently call it the best they have used. Customers praise the intuitive setup, the versatility across blade types and sizes, and the satisfaction of watching a dull knife transform into something genuinely scary sharp. Several note that CKTG ships it fast and well packed — a bonus when you are this eager to get started.
The Apex 4 works on kitchen knives, pocket knives, hunting knives, and most blade shapes including tanto tips and scimitar profiles. As with any sharpening system, a little practice goes a long way — most users feel confident after just a handful of knives. No power required, no heat generated, and no maintenance beyond routine cleaning.
- Edge Pro Apex Sharpening System
- Black Cordura Carrying Case
- Instructional Manual
- Microfiber Cloth
- Water Bottle
- 8" 1,200 Grit Ceramic Honing Rod
- 2,000 Grit Polish Tapes
- 3,000 Grit Polish Tapes
- 2 Blanks (for use with tapes)
- Edge Pro 120 Grit Stone
- Edge Pro 220 Grit Stone
- Edge Pro 400 Grit Stone
- Edge Pro 600 Grit Stone
- Edge Pro 1,000 Grit Stone
For anyone who sharpens regularly or runs knives in volume, the stability improvement is substantial. A fixed base means the angle arm stays true from the first stroke to the last, which matters most when working through a long progression or handling knives that require careful bevel work. The mount is a low-cost addition that makes the Edge Pro feel like a more serious piece of equipment without requiring any modification to the machine itself.
What Customers Are Saying: Both reviewers rate this a full five stars and describe it as a straightforward upgrade that delivers exactly what it promises. Customers note the mount locks the machine down solidly enough to handle aggressive sharpening without any flex or movement, and praise the combination of simple design and immediate effectiveness. The consensus is that any regular Edge Pro user will find it worth adding.
Care Instructions: Wipe the mount down after use to remove any metal filings or moisture. Store in a dry location. Inspect the clamp connection periodically to ensure it remains secure before each sharpening session.
- Brand: Edge Pro
- Type: Bench Mount Jig
- Compatibility: Edge Pro Apex
- Clamp Type: Works with most C clamps, screw clamps, and speed clamps
- Clamp Included: No
The Apex A-Plus Kit: Precision Redefined
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #1:
Perfect for hobbyists and professionals alike, the Apex A-Plus Kit delivers a sharpening experience that’s smoother, more precise, and built to last. Ready to elevate your edge? The Apex A-Plus Kit is here.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|apexpluskit3||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/apex-plus-kit-3-13.png||||||Edge Pro Apex Plus Kit #3||KIT-3||specials > linecooks > sharpening-stones > edgepro > edgeprosets||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||295.000 ||||||||||||1||1||1||0||||||||
The Apex A-Plus Kit: Precision Redefined
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #3:
Perfect for hobbyists and professionals alike, the Apex A-Plus Kit delivers a sharpening experience that’s smoother, more precise, and built to last. Ready to elevate your edge? The Apex A-Plus Kit is here.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|apexpluskit2||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/apex-plus-kit-4-13.png||||||Edge Pro Apex Plus Kit #4||KIT-4||specials > linecooks > sharpening-stones > edgepro > edgeprosets||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||330.000 ||||||||||||1||1||1||0||||||||
The Apex A-Plus Kit: Precision Redefined
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #4:
Perfect for both hobbyists and professionals, the Apex A-Plus Kit delivers a smoother, more precise, and more durable sharpening experience. Ready to elevate your edge? The Apex A-Plus Kit is ready for you.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edproapscat||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-scissor-attachment-114.png||||||Edge Pro Apex Scissor Attachment||ApexScissor||specials > linecooks > sharpening-stones > edgepro > edgeprosets||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||149.000 ||||||||||||1||1||1||0||||||||The Edge Pro Apex is one of the most capable guided sharpening systems available for home use, and the Scissor Attachment extends what it can do well beyond kitchen knives. Mount this attachment to your Apex and you can sharpen scissors and flat-edged tools at a precise, repeatable angle - the same angle-controlled consistency that makes the Edge Pro so effective on knives applies equally well here. Kitchen shears, hair styling scissors, pruning shears, flat chisels, plane blades up to 2.25 inches wide, and most gouges are all within its capability. If you have invested in quality scissors or woodworking tools and want a reliable way to maintain them, this attachment is the practical solution. Note that this attachment is designed specifically for the Edge Pro Apex home model and does not fit the Edge Pro Professional model.
What Customers Are Saying: Owners describe the construction as genuinely precise - one reviewer with a toolroom background specifically noted the quality of the blade clamping system and the zero-slop fit of the device. The results on scissors draw consistent praise, with owners reporting clean, effective edges achieved quickly. One user offers a useful sharpening tip: bring one scissor blade to a full polish and leave the opposing blade at a coarser finish - this combination allows the rough blade to grip material while the polished blade cuts cleanly. Several owners note it performs equally well on chisels and plane blades, making it a versatile addition to any shop that already uses an Apex.
- Brand: Edge Pro
- Compatible With: Edge Pro Apex (home model only)
- Sharpens: Scissors, shears, plane blades up to 2.25 inches wide, flat chisels, most gouges
- Note: Does not fit the Edge Pro Professional model
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.
||0.100 ||||1||1||1||0||||||||Edge Pro Guide Clip. This little clip is what contacts the spine of your blade to keep it on the platform without having the knife slide its way down the machine. They wear out with use so we offer them to those of you who need replacements at nominal cost.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edprosmknat||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-small-knife-attachment-112.png||||||Edge Pro Small Knife Attachment||EPsmallknife||specials > linecooks > sharpening-stones > edgepro > edgeprosets||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||28.000 ||||||||0.400 ||||1||1||1||0||||||||The standard Edge Pro table works well for kitchen knives and longer blades, but short knives present a problem - a blade that does not extend past the edge of the platform cannot be positioned correctly for consistent angle sharpening. The Small Knife Attachment, designed by Edge Pro founder Ben Dale, solves this by providing a narrower 2-inch wide platform that positions short blades properly relative to the sharpening arm. It is compatible with both the Apex and Professional models and includes an adjustable miniature guide plate to accommodate small knives of varying widths. The attachment measures 2 inches wide and 1/4 inch thick.
The practical range this opens up is significant. Petty knives, paring knives, pocket knives, and folding knives with blades under roughly 2.5 inches all benefit from the smaller platform. For anyone who sharpens folders regularly, the attachment is particularly useful - it allows the full blade to be sharpened in a single position without repositioning, which keeps the bevel consistent from heel to tip. Very small blades with complex geometry will still present some challenge, but for the broad category of short kitchen and EDC knives, this attachment fills a genuine gap in the standard Edge Pro setup.
What Customers Are Saying: Customers confirm the attachment does exactly what it is designed to do, with several noting it is a must-have for anyone who sharpens folding knives on the Edge Pro. Users appreciate that it hooks directly onto the existing machine without modification and handles the full sharpening stroke on short blades without needing to reposition. One reviewer notes that the attachment sits slightly farther from the rare earth magnet than the standard table, which requires a bit more attention to blade positioning, but considers this a minor trade-off for the access it provides to smaller blade formats.
Care Instructions: Wipe the attachment clean after each use to remove metal filings and moisture. Store in a dry location. Check that the adjustable guide plate is properly set before each session to ensure accurate blade positioning.
||0.100 ||||1||1||1||0||||||||This compression spring is a nice accessory for the edge pro since you can eliminate the use of the screw ball and replace it with a quick and easy way to switch the stones. All you need to do is unscrew the ball, remove the brass collar and slide the spring onto the arm. Then tighten the screw ball and now you can pop stones on and off effortlessly. Watch the video for a brief how to: Blacksmith: Tadashi Enami Location: Sakai, Japan Specialty: Single-beveled knives Awards: Dentoukogeishi Construction: Ni Mai, Hammer Forged Cladding: Soft Iron Finish: Tsuchime (Hammered) Kurouchi Edge Steel: Shirogami #2 Edge Grind: Single Bevel, Right Handed Engraving: Hand Engraved Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 7.0 oz (198 g) Blade Length: 170 mm Total Length: 320 mm Spine Thickness at Heel: 4.5 mm Blade Height at Heel: 45.0 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enwh2ya24||item-1||solidtemplate||yanagibas240mm||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-240mm-223.png||||||Enami White #2 Yanagiba 240mm||OE-KTS240SH||resources > sashimi-knives > yanagibas240mm||Knife Types > Yanagibas > Yanagibas 240mm > ||200.000 ||||||||||||1||1||1||0||||||||Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. Blacksmith: Tadashi Enami Location: Sakai, Japan Specialty: Single-beveled knives Awards: Dentoukogeishi Construction: Ni Mai, Hammer Forged Cladding: Soft Iron Finish: Tsuchime (Hammered) Kurouchi Edge Steel: Shirogami #2 Edge Grind: Single Bevel, Right Handed Engraving: Hand Engraved Weight: 5.6 oz (160 g) Blade Length: 234 mm Total Length: 377 mm Spine Thickness at Base: 4.3 mm Blade Height: 31 mm Handle: Walnut Octagonal Ferrule: Black Pakkawood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enwh2ya27||item-1||solidtemplate||yanagibas270mm||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-270mm-214.png||||||Enami White #2 Yanagiba 270mm||OE-KTS270SH||resources > sashimi-knives > yanagibas270mm||Knife Types > Yanagibas > Yanagibas 270mm > ||220.000 ||||||||||||1||1||1||0||||||||Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. Blacksmith: Tadashi Enami Location: Sakai, Japan Specialty: Single-beveled knives Awards: Dentoukogeishi Construction: Ni Mai, Hammer Forged Cladding: Soft Iron Finish: Tsuchime (Hammered) Kurouchi Edge Steel: Shirogami #2 Edge Grind: Single Bevel, Right Handed Engraving: Hand Engraved Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 7.3 oz (208 g) Blade Length: 264 mm Total Length: 417 mm Spine Thickness at Heel: 4.3 mm Blade Height at Heel: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enwh2ya30||item-1||solidtemplate||yanagibas300mm||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-300mm-61.png||||||Enami White #2 Yanagiba 300mm||OE-KTS300SH||resources > sashimi-knives > yanagibas300mm||Knife Types > Yanagibas > Yanagibas 300mm > ||250.000 ||||||||||||1||1||1||0||||||||Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. Blacksmith: Tadashi Enami Location: Sakai, Japan Specialty: Single-beveled knives Awards: Dentoukogeishi Construction: Ni Mai, Hammer Forged Cladding: Soft Iron Finish: Tsuchime (Hammered) Kurouchi Edge Steel: Shirogami #2 Edge Grind: Single Bevel, Right Handed Engraving: Hand Engraved Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 8.3 oz (236 g) Blade Length: 295 mm Total Length: 453 mm Spine Thickness at Heel: 4.5 mm Blade Height at Heel: 37.7 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enjinknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-knives-87.png||||||Enjin Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||enjinblue enjin2||||Enjin Knives are made in Tosa, Japan by blacksmith Shindo san and feature SRK8 steel which contains carbon, silicon, manganese, phosphorous, sulfur, chromium, and nickel, and features an HRC of 63 +-. The result is a high hardness carbon steel that holds an edge well and sharpens easily. Shindo san is also making them with Blue #2 steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fillet-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/fillet-knives-88.png||||||Fillet Knives||||resources||Knife Types > ||||||tagrchswstfl.||||||||1||1||0||0||||macchsefi macprfikn7 nisg2tsbukn1 tagrchswstfl havgtsfi21||||Fillet knives are knives used to separate fish flesh from the skin and bones. Fillet knives vary tremendously in thickness, rigidity, height, profile, grind, and materials. Many western users will be familiar with the flexible varieties of fillet knives but that only scratches the surface of knives that are available to fill the role. If the list of knives on this page does not excite you consider looking at debas which are Japanese styled knives which are also commonly used in this role.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|find-override||item.||find-override||||||||||Find-override||||||||||||||||||||1||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fishse||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/finish-sharpening-service-118.png||||||Finish Sharpening Service||||||||||||||||||||0||1||0||0||||riadfishbyro||||The factory edges on the Richmond knives will shave out of the box but this group of guys that I nickname the Knife Posse can do better. For $20 extra charge we will ship you a finish sharpened Addict, Remedy, Fanatic or Artifex.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fishscaler||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/fish-scaler-69.png||||||Fish Scaler - New!||FishScaler-NEWSilver||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||7.950 ||||||||0.200 ||||1||1||1||0||||||||Scaling fish by hand with a knife is slow work and sends scales flying in every direction. A dedicated fish scaler does the job faster, cleaner, and with far less mess. This one is built from 430 stainless steel - a corrosion-resistant alloy that holds up well in a wet kitchen environment - and at 8.5 inches it has enough length to work efficiently on most fish without requiring multiple passes. The toothed scaling edge grips and removes scales in short, controlled strokes rather than scraping, which keeps the work tidy and protects the flesh underneath.
It is dishwasher safe, which makes cleanup straightforward after a session on whole fish. A practical, inexpensive addition to any kitchen that deals regularly with whole fish prep.
The comfortable barrel-shaped wooden handle offers excellent grip and balance, providing more control than many traditional cleavers with straight handles. The blade is made from fully stainless steel, making it a great choice for cooks who want the performance of a cleaver without the maintenance required for carbon steel. Durable, easy to care for, and surprisingly nimble, this knife will quickly become a favorite on your cutting board.
Care: Hand-wash and dry after use. Avoid using the dishwasher, as detergents and high heat can damage the handle and dull the edge. Do not use on hard bone, frozen foods, or very hard shells. Hone lightly when needed and sharpen on stones for best long-term performance.
Maker: Fuji Cutlery Brand: Wan Fu Tei Location: Tsubame City, Japan Weight: 10.8 oz (308 g) Blade Length: 175 mm Total Length: 290 mm Spine Thickness at Base: 2 mm Blade Height: 83 mm Steel: Stainless Steel Handle: Wooden, Oval||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fucuna||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-86.png||||||Fuji Cutlery Reigetsu||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||fucunape13 fucunaho15se fucunana16 fucunasa16 fucunagy18 fucunagy21 fujicutlery fucufachcl tojiroknifebag chblgu ch8pcknro shtrshdmainj||||The Reigetsu line 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, Japan, factory. The initial grinding and heat treatment are done in China.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shtrshdmainj||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/shaple-triple-sharpener-diamond-rough-fine-made-in-japan-37.png||||||Fuji Cutlery Shaple Triple Sharpener Made in Japan!||FC-462||kitchen-knives > fucuna||Knife Brands > Fuji Cutlery Reigetsu > ||25.000 ||||||||||||1||1||1||0||||||||The Fuji Cutlery FC-462 is a compact, three-stage handheld sharpener designed for quick and reliable dry sharpening at home. Made in Japan by Tojiro, this convenient tool combines diamond and ceramic abrasives to restore and refine everyday kitchen knives without water or complicated technique.
The first stage features a coarse diamond wheel to re-establish dull or rolled edges. The next two stages use ceramic wheels that smooth and polish the edge for a cleaner, longer-lasting finish. Because the angles are preset, the FC-462 is especially useful for home cooks who want consistent results without needing to learn whetstone sharpening.
This sharpener is best suited for double-bevel Western and Japanese stainless steel knives. High-end carbon steel knives and traditional single-bevel blades are better maintained with whetstones, but for everyday upkeep, the FC-462 offers excellent performance, speed, and ease of use.
A practical and durable sharpener from a trusted Japanese maker, ideal for anyone who wants sharp knives with minimal effort.
Care & Use Use light pressure — let the abrasives do the work Works best on double-bevel stainless steel knives (gyuto, santoku, petty, chef’s knives, etc.) Not for single-bevel knives, serrated knives, or delicate high-hardness carbon blades Sharpen dry — no water required Wipe knives clean after sharpening to remove residue Clean the sharpener housing with a dry cloth after use
SpecificationsBrand: Fuji Cutlery Model: FC-462 Origin: Japan Sharpening System: 3-stage Abrasives: Diamond (coarse) + Ceramic (medium & fine) Use: Dry sharpening Knife Types: Double-bevel stainless steel kitchen knives Not For: Single-bevel knives, serrated knives, or high-end carbon blades ||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toststchcl||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-stainless-steel-chinese-style-cleaver-246.png||||||Fuji Cutlery Stainless Steel Chinese-Style Cleaver||FG-68||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||50.000 ||||||||||||1||1||1||0||||||||Fuji Cutlery Stainless Steel Chinese-Style Cleaver. This handy cleaver uses durable stainless steel and can replace many of the knives in your kitchen. Great for cutting vegetables and chopping meats or herbs. This model is made by TOJIRO under their Fuji Cutlery line and features a slightly curved edge similar to a gyuto. Measuring 7 inches long and 3.5 inches tall, the blade is smaller and easier to handle than some of our other cleavers. This knife was recently featured on Milk Street.
*NOTE: Our cleaver saya does NOT fit this knife.Brand: Fuji Cutlery Line: Toryumon Location: Tsubame City, Japan Weight: 10.4 oz (295 g) Blade Length: 180 mm Total Length: 280 mm Blade Height at Belly: 85 mm Blade Height at Heel: 80 mm Stainless steel blade Rosewood handle with two rivets||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fubl2si12||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/fujishika-blue-2-sickle-120mm-174.png||||||Fujishika Blue #2 Sickle 120mm||FJ2-W120||resources > fujishika||Knife Types > Japanese Garden Tools > ||20.000 ||||||||||||1||1||1||0||||||||Japanese gardeners and small farmers use these to cut grass and rice and they're very handy around the garden for weed control. Many of our blacksmiths got their start making these tools and they still produce them for gardeners and small farmers. These handy and interesting tools are used for weeding and harvesting small plots of rice and grass. Japanese farmers don't pay a lot for these tools so they're inexpensive and at minimum make great conversation pieces. The one you see here is made with Blue #2 carbon steel and the blade is about 120mm in blade length.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fubl2si18||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/fujishika-blue-2-sickle-180mm-209.png||||||Fujishika Blue #2 Sickle 180mm||YA2-HD18||resources > fujishika||Knife Types > Japanese Garden Tools > ||44.000 ||||||||||||1||1||1||0||||||||The sickle business is in decline in Japan but many of our blacksmiths got their start making these tools and they still produce them for gardeners and small farmers. These handy and interesting tools are used for weeding and harvesting small plots of rice and grass. Japanese farmers don't pay a lot for these tools so they're inexpensive and at minimum make great conversation pieces. The one you see here is made with Blue #2 carbon steel and the blade is about 180mm in length.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haandin1||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/handle-and-install-99.png||||||Fujishika Japanese Garden Hoe||YK5-H140||resources > fujishika||Knife Types > Japanese Garden Tools > ||40.000 ||||||||||||1||1||1||0||||||||Made by Hasegawa san of Fujishika, this handy triangle hoe is called "Katate Sankaku Hoe" in Japanese. "Katate" means one hand, and "Sankaku" means triangle. Japanese people call it hoe hoe for short.
This hoe is made with high-carbon steel clad with soft iron for added durability and prolonged sharpness when digging out weeds. Cheaper ones are often made with mono steel and the edge gets rounded quickly. Because these are carbon steel, they will rust if you don't wash them off and dry them before putting them away.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|funayukiknives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/funayuki-knives-71.png||||||Funayukis||||resources||Knife Types > ||||||||||||||0||1||0||0||||chkimiork5fi sonofork5cas enbl2fu16 ensrfu16 ki18fubl2 mabl2nabu171 muasfu16 okada1 okado okada2 shbl2gy21 yawh1fu18 yabl2fu16 yubl2fu21cu yubl2bu16cu1 yubl2nafu21||yubl2fu16||Funayuki originally, the funayuki was designed as a multipurpose knife for fishing boats. Today, how the term is used depends on the knife maker and how they choose to design and market their knives. Several features common to funayukis are: a fairly flat blade profile with relatively little belly; a short, handy size; and the knife may or may not be a single bevel. In general, these knives make great complements or replacements for the gyuto or chef’s knife as a jack of all trades in the kitchen.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ge00goslsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-gold-slotted-spoon-132.png||||||Gestura 00 Gold Slotted Spoon||Gestura-GoldSlottedSpoon||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||40.000 ||||||||||||1||1||1||0||||||||The 00 Gold takes everything that makes the slotted spoon a professional workhorse and finishes it in gold plating - a combination that works equally well as a daily kitchen tool and as a statement piece on the pass. Mr. Okada makes these in his Niigata workshop by stamping and etching each spoon, then hand-finishing on a lathe, with a tumbled matte texture applied before the gold plating that gives the surface an intentionally worn, imperfect character. The same flea market vintage aesthetic as the rest of the line, in a finish that catches the light differently.
The slot is what defines the 00 format - it lets liquid drain while you lift, which makes this the right spoon for blanching, poaching, frying, and retrieving from any hot liquid environment. The thicker handle compared to the 01 gives it more authority in heavier tasks. One tablespoon capacity is marked by the bowl geometry, useful for measuring and sauce work. The tapered tip delivers precisely to the plate. The thin flared lip cleans pan corners efficiently. A well-made tool that works as hard as it looks good.
Care Instructions: Hand wash only. The gold plating holds up well to regular kitchen use but should not go in the dishwasher. Dry thoroughly after washing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ge00sislsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-silver-slotted-spoon-103.png||||||Gestura 00 Silver Slotted Spoon||Gestura-SlottedSpoon||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||30.000 ||||||||||||1||1||1||0||||||||The 00 is the slotted companion to the 01 - same Niigata workshop, same tumbled matte finish, same hand-finished lathe work by Mr. Okada, with two key differences: a thicker, more durable handle for heavier use, and an identifying slot that lets liquid drain while you lift. That slot is what makes the 00 the right tool for retrieving things from liquid - poaching water, blanching baths, hot butter, fryer oil, braises. You can fish tempura from the fryer, lift fish from a pan of hot butter, check whether the beans are done, or pluck an olive from a 12-quart container at the back of the walk-in, all with a spoon that gives you the feel and control of a solid tool rather than the clumsy mechanical grip of a spider or tongs.
Inspired by the worn character of vintage American and European steel, each spoon is tumbled to a matte, imperfect finish that reflects the flea market aesthetic the line draws from. Stamped and etched at the Niigata workshop, then finished by hand on a lathe. The thicker handle on the 00 compared to the 01 is a deliberate design choice - the tasks this spoon handles tend to involve more resistance and more heat, and the additional handle mass helps.
Care Instructions: Hand wash only. Dry thoroughly after washing. Not dishwasher safe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ge01gosp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-gold-spoon-120.png||||||Gestura 01 Gold Spoon||Gestura-GoldSpoon||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||35.000 ||||||||||||1||1||1||0||||||||The 01 Gold is the same proven spoon as the 01 Silver - same Niigata workshop, same Mr. Okada, same stamped and lathe-finished construction, same precise one-tablespoon capacity - finished in gold plating that gives it a warmer, richer look on the pass or the plate. Where the Silver version blends into the working aesthetic of a busy kitchen, the Gold stands out in a way that reads as intentional rather than decorative. Professional cooks have been reaching for it as a plating and service tool; home cooks have been putting it on display.
The demand has been strong enough that this spoon has sold out across multiple retailers and developed a restock waiting list. The bowl is deep enough to cradle sauces and liquid for controlled basting and precise plating, the tapered tip gives you clean delivery to the plate, the long handle reaches into deep pots, and the thin flared lip scrapes pan corners and storage containers efficiently. One reviewer who had been on the restock waiting list noted the spoon arrived quickly after the notification and called the matte gold finish large and beautiful in person. The functionality lives up to the looks.
Care Instructions: Hand wash only. The gold plating will wear over time if subjected to dishwasher heat and detergent - hand washing extends the finish significantly. Dry thoroughly after washing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ge01gusp||item-1||solidtemplate||gesturaspoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-gunmetal-spoon-10.png||||||Gestura 01 Gunmetal Spoon||Gestura-GunmetalSpoon||equipment > gesturaspoons||Suppliers > Gestura Spoons > ||30.000 ||||||||||||1||1||1||0||||||||The gunmetal finish is the darkest and most industrial-looking option in the Gestura lineup - a tumbled matte surface that reads like aged tool steel rather than polished tableware. It fits the origin story of the line well: Mr. Okada in his Niigata workshop draws from the worn character of vintage American and European steel, and the gunmetal finish brings that reference closer to the surface than the silver or gold versions do. Stamped, etched, and hand-finished on a lathe, the same as every spoon in the line.
The 01 format is the solid-bowl spoon - a precise one-tablespoon capacity that removes one variable from measuring, basting, and saucing. The deep bowl holds liquid without spilling during movement. The tapered tip delivers cleanly to the plate. The long handle reaches into pots and braises without bringing your hand close to heat, and the thin flared lip scrapes pan corners and storage container edges with minimal waste. Balance and weight are carefully considered in the Niigata workshop, and it shows in how the spoon sits in the hand during extended service work.
Care Instructions: Hand wash only. Dry thoroughly after washing. Not dishwasher safe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gestura||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-silver-spoon-141.png||||||Gestura 01 Silver Spoon||Gestura-Spoon||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||25.000 ||||Designed with a single-tablespoon volume, the 01 Silver spoon ensures consistent measurements for recipes and ratios.||||||||1||1||1||0||||||Gestura 01 Silver Spoon – Vintage-Inspired Stainless Steel Plating Spoon||Mr. Okada runs a small workshop in Niigata, Japan, where he stamps, etches, and hand-finishes each Gestura spoon on a lathe. The inspiration for the line came from worn vintage steel - the kind of American and European pieces you find at flea markets with decades of kitchen use worn into them. Each spoon is tumbled rather than polished, which gives the stainless steel a matte, textured surface that feels intentionally imperfect and ages well in daily use. The attention to proportion, balance, and finish is what separates these from generic utility spoons.
The 01 is the solid-bowl spoon in the line - designed around a precise one-tablespoon capacity that makes it useful for consistent measuring and recipe continuity without reaching for a separate measuring tool. The deep bowl cradles liquid securely during basting or plating. The tapered tip gives you control over exactly where the sauce lands. The long handle reaches into a braise or a 12-quart pot without getting your hands close to the heat, and the thin flared lip scrapes the corners of pans and storage containers cleanly. One professional cook described it as the spoon he reaches for more often than his Kunz - which is about as strong an endorsement as you can get in a professional kitchen.
Care Instructions: Hand wash only. The tumbled matte finish holds up well to regular use but should not go in the dishwasher. Dry thoroughly after washing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|geesaofsp||item-1||solidtemplate||spatulas||https://s.turbifycdn.com/aah/chefknivestogo/gestura-esa-offset-spatula-15.png||||||Gestura Esa Offset Spatula||Gestura-Spatula||knife-accessories > spatulas||Accessories > Spatulas > ||35.000 ||||||||||||1||1||1||0||||||||The Esa Offset Spatula is made in Niigata Prefecture through a collaboration between a local woodworker and steel manufacturer. The blade is formed from heat-treated flexible steel that bends under pressure and springs back to true, making it ideal for delicate turning, lifting, and spreading tasks. Its offset profile keeps your hand clear of the work surface while providing excellent control and leverage.
The handle is crafted from beautiful Japanese oak and lightly finished with walnut oil to preserve the wood's natural feel. The blade is secured using only two rivets—no resins, glues, or plastics resulting in a simple, durable construction that highlights traditional materials and thoughtful design.
Care Instructions: Hand wash only and dry thoroughly after use. Not dishwasher safe.
Maker: Esa Location: Niigata Prefecture, Japan Blade Material: Heat-Treated Flexible Steel Handle: Japanese Oak Blade Length: 4.25 inches Total Length: 10 inches Packaging: Recycled Chipboard||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gesturaspoons||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/gestura-spoons-6.png||||||Gestura Spoons||||equipment||Suppliers > ||||||||||||||0||1||0||0||||gestura ge00sislsp ge01gosp ge00goslsp ge01gusp gestgotw gestsitw geesaofsp||||Gestura spoons are made by Mr. Okada in his Niigata workshop - stamped, etched, and hand-finished on a lathe, inspired by the worn vintage steel you find at old flea markets. The result is a line of 18/10 stainless spoons with a matte, imperfect finish that gets better looking with use. Precise one-tablespoon capacity, tapered tip for controlled plating, thin flared lip for scraping pans clean. The kind of tool that serious cooks reach for every service.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gestgotw||item-1||solidtemplate||gesturaspoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-gold-tweezer-127.png||||||Gestura Stando Gold Tweezer||Gestura-Gold-Tweezers||equipment > gesturaspoons||Suppliers > Gestura Spoons > ||40.000 ||||||||||||1||1||1||0||||||||This Gestura Stando Gold mid-length tweezer merges the sleek, tapered profile of Japanese cooking chopsticks with the precision and tension of plating tweezers. Whether you're turning small vegetables in a small pan or handling noodles and grilling, Stando is designed for maximum comfort and versatility.
One of the standout features of Stando is its curved stand positioned in the middle of the tool, which provides ample surface area for finger placement and grip. When not in use, the stand keeps the tips of the tweezers elevated off the ground.
Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.
Don't let the idea of tweezers being solely for microgreens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try. Weight: 2.0 oz (58 g) Length: 255 mm 18/8 Stainless Steel Made in Niigata, Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gestsitw||item-1||solidtemplate||gesturaspoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-silver-tweezer-129.png||||||Gestura Stando Silver Tweezer||Gestura-Silver-Tweezers||equipment > gesturaspoons||Suppliers > Gestura Spoons > ||30.000 ||||||||||||1||1||1||0||||||||This Gestura Stando Silver mid-length tweezer merges the sleek, tapered profile of Japanese cooking chopsticks with the precision and tension of plating tweezers. Whether you're turning small vegetables in a small pan or handling noodles and grilling, Stando is designed for maximum comfort and versatility.
One of the standout features of Stando is its curved stand positioned in the middle of the tool, which provides ample surface area for finger placement and grip. When not in use, the stand keeps the tips of the tweezers elevated off the ground.
Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.
Don't let the idea of tweezers being solely for microgreens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try. Weight: 2.0 oz (58 g) Length: 255 mm 18/8 Stainless Steel Made in Niigata, Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|giftideas||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/gift-ideas-79.png||||||Gift Ideas||||knife-accessories||Accessories > ||||||||||||||0||1||0||0||||catplm4x4 catfahpl4x4 catfapl4 catpleflgott tsststriwadr yoeanubusp dragonfly hatacrjacebe owlmug pacrchho cattotebag gestura ge01gosp ge00goslsp twocatsmugset komane feshcagobeca feshiwhcat regiwipute wallet bachset jawoch jachstset tenuguiknives tetosuwr tenugui tetoka tetoki ststkitoseto hifosk4me thproulfadif saoksh kuhuwhko kujiraaknifeb jaststcublna hifobl2tosh kuripakn cooftw mabusp10 kuriswmepe toprofitw minisword ri12pcplspse wokynopa chbaai10pa kolapin tetofl tetohy tetobecat raforfeam japahabr21 mijakasw21 tenugui1 tojiro-kitchen-shears||||Explore our collection of fun, practical, and affordable gift ideas for kitchen enthusiasts and knife lovers. From unique Japanese tableware and chopsticks to small tools, accessories, and novelty items, these selections make thoughtful gifts for any occasion. Perfect for stocking stuffers, last-minute presents, or adding a little personality to your kitchen.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gibl2gy21||item-1||solidtemplate||gibl2na||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-210mm-287.png||||||Gihei Blue #2 Gyuto 210mm||GAN-G21H||shopbysteel > blue2steel > gibl2na||Shop by Steel > Blue #2 Steel > Gihei Blue #2 Nashiji > ||275.000 ||||||||||||1||1||1||0||||||||Like its larger sibling, this 210mm gyuto is made from the popular Hitachi Blue #2 steel which has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality and this attribute is emphasized with the addition of a lovely octagonal handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto and this makes it an especially good blade for rocking cutters. We really like this maker and their knives. Maker: Hosokawa-san Brand: Gihei Edge Steel: Blue #2 Carbon Steel Cladding: SUS 405 Stainless Steel HRC: 62-63 Edge Grind: 50/50 Weight: 6.6 oz (188 g) Blade Length: 214 mm Total Length: 360 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm Handle: Magnolia Octagonal Ferrule: Buffalo Horn Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gibl2gy21fas||item-1||solidtemplate||gibl2na||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-210mm-factory-seconds-40.png||||||Gihei Blue #2 Gyuto 210mm Factory Seconds||Gan-G21H-2nd||shopbysteel > blue2steel > gibl2na||Shop by Steel > Blue #2 Steel > Gihei Blue #2 Nashiji > ||275.000 ||245.000 ||||||||||1||1||1||0||||||||During inspection, we found that some knives in this batch have handles slightly offset to the left. The knives remain new and fully functional, and performance will not be affected, particularly for those who use a pinch grip.
This 210mm gyuto is crafted with Hitachi Blue #2 steel hardened to 62–63 HRC, providing excellent edge retention and cutting ability. The carbon steel core is clad in SUS 405 stainless steel, which adds strength and reduces overall weight while also improving resistance to corrosion compared to a full carbon construction. The edge steel remains exposed, so proper care and drying are necessary to prevent rust.
The blade is finished in a refined nashiji, or pear skin, texture that enhances food release and gives the knife a traditional aesthetic. Maker: Hosokawa-san Brand: Gihei Edge Steel: Blue #2 Carbon Steel Cladding: SUS 405 Stainless Steel HRC: 62-63 Edge Grind: 50/50 Weight: 6.6 oz (188 g) Blade Length: 214 mm Total Length: 360 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm Handle: Magnolia Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gibl2gy24||item-1||solidtemplate||gibl2na||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-240mm-254.png||||||Gihei Blue #2 Gyuto 240mm||GAN-G24H||shopbysteel > blue2steel > gibl2na||Shop by Steel > Blue #2 Steel > Gihei Blue #2 Nashiji > ||315.000 ||||||||||||1||1||1||0||||||||Gihei knives are made in Sanjo City by Atsushi Hosokawa and his son.
Gihei was established in 1928, specializing in the production of nakiri-type (three-laminate knives) kitchen knives, either as santoku, kakugata or kengata (also gyuto or gyutu). These knives were manufactured in the traditional way, and Gihei built a very good reputation based on these principles.
Current owner Atsushi Hosokawa, together with his son, has made his goal to preserve the outstanding characteristics of Japanese knives, like high sharpness, hardness, and ease of sharpening, but to work on some of the admitted disadvantages, such as the relatively brittle edge and susceptibility to rust. The Blue #2 line of knives featured here are a result of that endeavor. The blade has excellent grinds. Heat treatment of the blue #2 steel is really well executed, resulting in a HRC of 62-63. Edge retention and ease of sharpening are very much a feature of these blades. The stainless cladding has a very nice nashiji finish which adds to the strength and overall stability of the knife. They are also easy to maintain.
This is a well-proportioned knife with a generous height and lovely profile. The oak octagonal handle with buffalo horn ferrule is finished to a high standard and complements the beautiful nashiji cladding perfectly.
We do not have a saya that fits this knife. Maker: Hosokawa-san Brand: Gihei Edge Steel: Blue #2 Carbon Steel Cladding: SUS 405 Stainless Steel HRC: 62-63 Edge Grind: 50/50 Weight: 8.6 oz (244 g) Blade Length: 239 mm Total Length: 408 mm Spine Thickness at Base: 4 mm Blade Height: 52 mm Handle: Oak Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gibl2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-nakiri-165mm-295.png||||||Gihei Blue #2 Nakiri 165mm||GAN-N16R||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||180.000 ||||||||||||1||1||1||0||||||||This 165mm nakiri is made from the popular Hitachi Blue #2 steel that has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality, and these attributes are emphasized with the addition of a lovely magnolia wood, oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives. Maker: Hosokawa-san Brand: Gihei Edge Steel: Blue #2 Carbon Steel Cladding: SUS 405 Stainless Steel HRC: 62-63 Edge Grind: 50/50 Handle: Magnolia Oval Ferrule: Buffalo Horn Weight: 5.1 oz (146 g) Blade Length: 156 mm Total Length: 334 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gibl2na||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-nashiji-81.png||||||Gihei Blue #2 Nashiji||||shopbysteel > blue2steel||Shop by Steel > Blue #2 Steel > ||||||||||||||0||1||0||0||||gibl2pe15 gibl2na16 gibl2sa16 gihape17 gibl2gy21 gibl2gy21fas gibl2gy24||||The Gihei blacksmith shop opened for business in 1928. Under the leadership of owner Atsushi Hosokawa they have been producing some of the finest Japanese kitchen cutlery using great steel and cutting-edge techniques.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gibl2pe15||item-1||solidtemplate||gibl2na||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-petty-150mm-284.png||||||Gihei Blue #2 Petty 150mm||GAN-P15R||shopbysteel > blue2steel > gibl2na||Shop by Steel > Blue #2 Steel > Gihei Blue #2 Nashiji > ||150.000 ||||||||||||1||1||1||0||||||||This 150mm petty is made from the popular Hitachi Blue #2 steel which has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality and this attribute is emphasized with the addition of a lovely oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed use. We really like this maker and their knives. Maker: Hosokawa-san Brand: Gihei Edge Steel: Blue #2 Carbon Steel Cladding: SUS 405 Stainless Steel HRC: 62-63 Edge Grind: 50/50 Weight: 3.5 oz (100 g) Blade Length: 151 mm Total Length: 291 mm Spine Thickness at Base: 4 mm Blade Height: 37 mm Handle: Magnolia Oval Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gihape17||item-1||solidtemplate||gibl2na||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-petty-170mm-119.png||||||Gihei Blue #2 Petty 170mm||GAN-P17R||shopbysteel > blue2steel > gibl2na||Shop by Steel > Blue #2 Steel > Gihei Blue #2 Nashiji > ||185.000 ||||||||||||1||1||1||0||||||||Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
We love the way that Atsushi Hosokawa and his associates use the best steels and techniques. Partnered to the fine blade is a lovely semi-custom ho wood oval handle. Sweet looks, great performance, and a fair price combine to make this versatile petty a great value. Steel: Blue #2 Steel HRC: 61 Weight: 3.8 oz (106 g) Blade Length: 166 mm Total Length: 308 mm Spine Thickness at Heel: 3 mm Blade Height: 37 mm Handle: Magnolia (Ho) Oval Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gibl2sa16||item-1||solidtemplate||gibl2na||https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-santoku-165mm-290.png||||||Gihei Blue #2 Santoku 165mm||GAN-S16H||shopbysteel > blue2steel > gibl2na||Shop by Steel > Blue #2 Steel > Gihei Blue #2 Nashiji > ||180.000 ||||||||||||1||1||1||0||||||||This 165mm santoku is made from the popular Hitachi Blue #2 steel that has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality, and these attributes are emphasized with the addition of a lovely magnolia wood, octagonal handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives. Maker: Hosokawa-san Brand: Gihei Edge Steel: Blue #2 Carbon Steel Cladding: SUS 405 Stainless Steel HRC: 62-63 Edge Grind: 50/50 Handle: Magnolia Octagonal Ferrule: Buffalo Horn Weight: 4.4 oz (126 g) Blade Length: 165 mm Total Length: 307 mm Spine Thickness at Base: 4 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gihabu16||item-1||solidtemplate||gihakn||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-bunka-170mm-237.png||||||Gihei HAP40 Bunka 170mm||GHP-KG17U||specials > forknco > giheihap40 > gihakn||Resources > For Knife Collectors > Gihei Knives > Gihei HAP40 Knives > ||225.000 ||||||||||||1||1||1||0||||||||The Gihei HAP40 Bunka 165mm is made Sanjo City, Japan. We have been working with Gihei for many years, and during that time, they produced some of the nicest blades we have offered.
The bunka featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
Bunka knives have gained in popularity since we started asking our blacksmiths to make them several years ago. They are prized for their handy, user-friendly size and chef's knife-like versatility.
This knife is paired with a lovely oak octagonal handle with a burnt urushi finish. Brand: Gihei Blacksmith: Mr. Hosikawa Region: Sanjo City, Japan Construction: San Mai Cladding: Stainless Steel Edge Steel: HAP40 Handle: Octagonal Oak with Urushi Finish Weight: 3.9 oz (110 g) Blade Length: 173 mm Total Length: 308 mm Spine Thickness at Heel: 2 mm Blade Height: 41 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gihagy211||item-1||solidtemplate||gihakn||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-gyuto-210mm-551.png||||||Gihei HAP40 Gyuto 210mm||GHP-G20U||specials > forknco > giheihap40 > gihakn||Resources > For Knife Collectors > Gihei Knives > Gihei HAP40 Knives > ||230.000 ||||||||||||1||1||1||0||||||||The gyuto featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a solid outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
The 210mm gyuto is a simple yet elegant knife. It is pretty light, even for a small gyuto, and features a lovely grind that starts relatively high on the blade. Fit and finish are of equally fine quality, and this attribute is emphasized with the addition of a lovely semi-custom urushi octagonal handle. Therefore, it is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto, and this makes it a good blade for rocking cutters.
This all-around great knife is perfect for users looking for a smaller chef-type knife that will hold its edge for an incredibly long time. Brand: Gihei Blacksmith: Hosokawa-San Region: Sanjo City, Japan Handle: Urushi Octagonal Oak Weight: 5.0 oz (142 g) Blade Length: 203 mm Total Length: 350 mm Spine Thickness at Heel: 2 mm Blade Height: 41 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gihagy24||item-1||solidtemplate||gihakn||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-gyuto-240mm-38.png||||||Gihei HAP40 Gyuto 240mm||GHP-G24K||specials > forknco > giheihap40 > gihakn||Resources > For Knife Collectors > Gihei Knives > Gihei HAP40 Knives > ||395.000 ||||||||||||1||1||1||0||||||||The gyuto featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a solid outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
The 240mm gyuto is a simple yet elegant knife. It is pretty light, even for a gyuto, and features a lovely grind that starts relatively high on the blade. Fit and finish are of equally fine quality, and this attribute is emphasized with the addition of a lovely octagonal handle made of keyaki wood. 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 chef-type knife that will hold its edge for an incredibly long time. Brand: Gihei Blacksmith: Hosokawa-San Region: Sanjo City, Japan Handle: Octagonal Keyaki Ferrule: Buffalo Horn Weight: 6.8 oz (192 g) Blade Length: 246 mm Total Length: 408 mm Spine Thickness at Heel: 2 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|giheihap401||item-1||solidtemplate||gihakn||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-kiritsuke-200mm-240.png||||||Gihei HAP40 Kiritsuke 200mm||GHP-KG20U||specials > forknco > giheihap40 > gihakn||Resources > For Knife Collectors > Gihei Knives > Gihei HAP40 Knives > ||235.000 ||||||||||||1||1||1||0||||||||Gihei HAP40 Kiritsuke 200mm is a newer knife by the famed father-and-son team located in Sanjo City, Japan. We have been working with Gihei for many years, and during that time, they have produced some of the nicest blades we have offered.
The kiritsuke featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
Kiritsuke knives have gained popularity since we started asking our blacksmiths to make them several years ago. They are prized for their handy, user-friendly size and chef’s knife-like versatility.
This knife is paired with a lovely oak octagonal handle with a burnt urushi finish. Brand: Gihei Blacksmith: Mr. Hosikawa Region: Sanjo City, Japan Construction: San Mai Cladding: Stainless Steel Edge Steel: HAP40 HRC: 65-66 Handle: Octagonal Oak with Urushi Finish Weight: 5.0 oz (142 g) Blade Length: 203 mm Total Length: 350 mm Spine Thickness at Heel: 2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gihakn||item.||solidtemplate||giheihap40||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-knives-110.png||||||Gihei HAP40 Knives||||specials > forknco > giheihap40||Resources > For Knife Collectors > Gihei Knives > ||||||||||||||0||1||0||0||||gihape15 gihana16 gihasa16 gihabu16 giheihap401 gihagy211 gihagy24||||We are very fond of the Gihei blacksmith shop and their wonderful products. In business since 1928, Gihei have been pushing the boundaries of knife making with the use of the most modern steels and techniques. HAP40 is a semi-stainless PM steel, which they harden to a very high 65-66 HRC. We have nicknamed this alloy “Voodoo Steel." The steel takes and holds an extraordinarily fine edge.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gihana16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-nakiri-165mm-395.png||||||Gihei HAP40 Nakiri 165mm||GHP-N16U||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||225.000 ||||||||||||1||1||1||0||||||||Nakiris are becoming a popular choice in many Western kitchens. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it an excellent choice for users who prefer push-cutting over a rocking style. The thin blade is made from super-hard steel called HAP40, a powdered metallurgy (PM) alloy. The steel is exquisitely heat-treated to a high 65-66 HRC.
This knife takes a very sharp edge and holds it for a long time. The blade profile is very flat, even for a nakiri, with a small radius right at the tip end for smaller rock-chopping tasks.
The core HAP40 steel is wrapped in a stainless steel outer layer to aid strength and wear resistance. The cladding is nicely polished, together with the lovely, semi-custom oak octagonal handle with an urushi finish.
As mentioned, the blade is quite thin with virtually no taper. The height at the heel is about 50mm, which is slightly less than average for a nakiri of this length. Fit and finish are of a high standard, which, combined with its other fine attributes, qualify the Gihei HAP40 nakiri as a great value. Brand: Gihei Blacksmith: Mr. Hosikawa Region: Sanjo City, Japan Construction: San Mai Cladding: Stainless Steel Edge Steel: HAP40 Handle: Oak Octagonal Burnt Urushi Weight: 4.9 oz (140 g) Blade Length: 157 mm Total Length: 303 mm Spine Thickness at Heel: 1.5 mm Blade Height at Heel: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gihape15||item-1||solidtemplate||gihakn||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-petty-150mm-550.png||||||Gihei HAP40 Petty 150mm||GHP-P15U||specials > forknco > giheihap40 > gihakn||Resources > For Knife Collectors > Gihei Knives > Gihei HAP40 Knives > ||195.000 ||||||||||||1||1||1||0||||||||The Gihei HAP40 Petty uses HAP40 PM semi-stainless steel as the inner core (hagane) with a tough outer layer (jigane) made from softer stainless steel. HAP40 is an excellent steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is especially noteworthy. This combination results in a knife that takes an excellent edge and stays sharp through many long prep sessions. The Gihei company is located in Sanjo City and is one of the most innovative small blacksmith shops in the Prefecture.
Petty knives are small utility knives of Japanese design. They can vary significantly in profile and size, going from 75mm to 210mm. Petty knives are similar to the typical western paring or utility knife and are adept at many small, detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
We love how Atsushi Hosokawa and his associates use the best steels and techniques. Partnered to the fine blade is a lovely semi-custom walnut octagonal handle with a burnt urushi finish. Sweet looks, great performance, and a fair price combine to make this versatile petty a great value. Steel: HAP40 Semi Stainless HRC: 65-66 Weight: 2.4 oz (68 g) Blade Length: 150 mm Total Length: 274 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gihasa16||item-1||solidtemplate||gihakn||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-santoku-165mm-494.png||||||Gihei HAP40 Santoku 165mm||GHP-S16U||specials > forknco > giheihap40 > gihakn||Resources > For Knife Collectors > Gihei Knives > Gihei HAP40 Knives > ||225.000 ||||||||||||1||1||1||0||||||||We have been working with Gihei for many years and during that time they have produced some of the nicest blades we offer.
The santoku featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes a great edge and stays sharp for a long time.
Santoku knives are probably the Japanese knife best established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and gyuto/chef’s knife-like versatility.
This santoku is paired with a lovely oak octagonal handle with burnt urushi finish. Brand: Gihei Blacksmith: Mr. Hosikawa Region: Sanjo City, Japan Construction: San Mai Cladding: Stainless Steel Edge Steel: HAP40 Handle: Octagonal Oak with Urushi Finish Weight: 4.1 oz (116 g) Blade Length: 170 mm Total Length: 307 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|giheihap40||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-47.png||||||Gihei Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||gihakn gibl2na||||Gihei has been producing knives in Niigata Prefecture since 1928, and owner Atsushi Hosokawa has built a reputation for being one of the more forward-thinking blacksmiths in the region — willing to work with high-performance modern steels that most small shops do not bother with. The HAP40 line is the standout: a semi-stainless high-speed tool steel capable of exceptional hardness and edge retention that has developed a devoted following among collectors and serious cooks.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ginsankosteel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/ginsanko-steel-silver-3-51.png||||||Ginsan Steel (Silver 3)||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||hahg3kn mag3na kagistkn ginsanwa tsg3stkn yagisahaen||||Ginsan steel is also known as Ginsanko, Gin-3, or Silver-3, and has excellent stainless properties. The original design for this steel was to be used in scissors and knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gokowhite1||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/goko-white-1-49.png||||||Goko White #1||||||||||||||||||||0||1||0||0||||||||Goko Knives are aggressively priced white #1 knives clad in stainless steel, that we think will be very popular. Goko Knives is a tiny workshop located in Kashiwa-City, Chiba Prefecture. It is not long since Goko started knife manufacturing, but they've quickly established themselves in the Japanese market with a solid reputation for good quality and high bang for the buck knives with good grinds and heat treatment. These knives have a nice look and rustic design but their performance separates them from others in this price range. HRC is 60 on these knives. Handles on these are D shaped chestnut with durable resin ferrules. Edge grinds are slightly asymmetric.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gyutos||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/gyutos-166.png||||||Gyutos||||resources||Knife Types > ||||||||||||||0||1||0||0||||gyutos1 gyutos210mm gyutos240mm clfr25prgy gyutos270mm||||The gyuto is a Japanese Western chef knife — versatile, precise, and available in a wide range of sizes from 180mm to 270mm and beyond. Taller at the heel, relatively flat toward the heel for chopping, with a belly toward the tip for rock cutting and a pointed tip for detail work, the gyuto is the most popular knife format among serious cooks worldwide. Browse by size below to find the right one for your kitchen.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gyutos1||item.||solidtemplate||gyutos||https://s.turbifycdn.com/aah/chefknivestogo/gyutos-169.png||||||Gyutos 180-195mm||||resources > gyutos||Knife Types > Gyutos > ||||||mihacastgy18||||||||0||1||0||0||||anbl2hagy18 sataha24chkn havgtssa181 haasmogy18 haaswagy21 hakuwh2gy18 hahisldgy19 haslddagy19 tanegashima shkayobl2gy1 shkabl2migy1 shkar2dabu shirokamo1 kapsgy19 kaaustgy18 kaasgy18 katoknives kavgsugy18 koaosugy18 koasgy18 kobl2nagy18 kohagy18 kohagy181 mihagy18 kosldgy18 mibl2tsgy18 kovgtsgy18 mamibl2gy18 makivggy18 makoasgy18 makugy18 mayugy18 mavg1gy18 masutanivg10 manavg1gy18 mavggy18 mabl2nafu18 mihacastgy18 mihaasgy18 nagigy18 okwh2kugy18 fucunagy18 sesldnagy18 shba19gy shhagy18 tabl2gyta18 takamura6 tasuvggy18 takayuki7394 tagrchswstgy tabl2migy21 todpchkn18 tojirodamascus1 tojirogai3 tovghagy18 tsauhadagy18 tsnaaugy18 tsvghadagy18 yamihasugy18 yaginahaengy yaaskutsgy18 yoenvgdagy18 fuwh2gy18||||Gyutos are general-purpose knives and the word translates roughly to "cow sword". Japanese knives are usually sharper and thinner than western knives, so less force is used, which makes push cutting ideal. Here is our complete selection of Japanese gyutos in the 180-190mm edge length range.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gyutos210mm||item.||solidtemplate||gyutos||https://s.turbifycdn.com/aah/chefknivestogo/gyutos-210mm-128.png||||||Gyutos 210mm||||resources > gyutos||Knife Types > Gyutos > ||||||||||||||0||1||0||0||||21wahagy 21wehagy||||The 210mm gyuto is Japans all-purpose chef knife in its most popular size. It handles the full range of kitchen prep with a thinner profile and sharper geometry than a western chef knife. The 210mm length is nimble enough for most home kitchens while still offering plenty of blade for larger tasks. Browse our full collection from Japans finest blacksmiths.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gyutos240mm||item.||solidtemplate||gyutos||https://s.turbifycdn.com/aah/chefknivestogo/gyutos-240mm-135.png||||||Gyutos 240mm||||resources > gyutos||Knife Types > Gyutos > ||||||||||||||0||1||0||0||||waha24gy weha24gy||||Gyutos are basically Japanese chef knives. Here in this selection are some of the knives we carry in the 240mm length which is about 9.4 inches long on the edge. Sizes are usually estimates so check the specific item page for specs.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gyutos270mm||item.||solidtemplate||gyutos||https://s.turbifycdn.com/aah/chefknivestogo/gyutos-270mm-95.png||||||Gyutos 270-300mm||||resources > gyutos||Knife Types > Gyutos > ||||||||||||||0||1||0||0||||kielcagy27 kovgdagy27 koweasgy27 koaosu27gy kohagy27 kohawagy27 koswstgy27 kufuvggy18 makogy27 makugy27 mayugy27 moasgy27ch moritaka7 nagigy27 saradabl2su2 suhagy27 suzddagy27 suzddasu27 tabl2gy27 tagrchgy27 takayukitus7 todpchkn27 tojiro-classic-gyuto300-f-811||||
Gyuto knives are basically the Japanese version of a western chef knife with a few minor modifications. First, most Gyutos do not have a traditional Western bolster that runs down the base of the heel. Some also have traditional Japanese style handles and are called Wa-Gyutos. Japanese Gyutos are often made of thinner, harder steel which many professionals like because the knives can be sharpened to a steeper, sharper edge and the knives don't wedge through food as much because the blade doesn't push through food as much as thicker knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hatacrjacebe||item-1||solidtemplate||moribashi||https://s.turbifycdn.com/aah/chefknivestogo/hakata-tamaki-crafted-japanese-cedar-bento-box-36.png||||||Hakata Tamaki Crafted Japanese Cedar Bento Box||HCL-M190N||knife-accessories > moribashi||Accessories > Chopsticks > ||120.000 ||||||||||||1||1||1||0||||||||Hakata Tamaki Crafted Japanese Cedar Bento Box – Natural Finish (Middle Size). One Per Customer Please.
Elevate your daily routine with this beautifully crafted cedar bento box from Hakata Tamaki, a small workshop dedicated to preserving traditional Japanese bent-wood techniques. Each box is shaped from select Japanese cedar, a material long valued for its light weight, gentle aroma, and naturally fresh-keeping properties. The warm grain patterns and clean oval form reflect a level of craftsmanship that stands out the moment you hold it.
This middle-size box (188 × 125 × 50 mm) is practical and versatile. Use it for simple lunches, snacks, or small storage around the home—its compact shape makes it an attractive way to hold jewelry, tea accessories, or desk items. The included lid fits with precision, and the overall build quality reflects the careful handwork of the maker.
Unlike many modern bent-wood boxes produced with a protective urethane layer, this version is offered in a pure natural finish at our request. There is no coating—only the authentic look, aroma, and texture of Japanese cedar. Because natural wood can breathe and slightly shift with humidity, each piece will develop its own character over time. Production is small-batch, and availability is limited.
For those who appreciate traditional craft with everyday usefulness, this Hakata Tamaki cedar bento box offers a beautiful connection between form, function, and heritage.
Care & Use
Wipe clean with a soft cloth. Avoid soaking, dishwashers, or microwaves. Allow the box to dry fully after use. Because this version has no urethane coating, avoid long exposure to oils or sauces.
Specifications
• Maker: Hakata Tamaki
• Model: HCL-M190N
• Product: Crafted Bento / Lunch Box
• Material: Japanese Cedar
• Finish: Natural (Uncoated)
• Construction: Traditional Bent Wood
• Size: 188 × 125 × 50 mm (Middle Size)
• Origin: Japan
• Includes Divider and Gift Box
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hand-held-sharpeners||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/hand-held-sharpeners-85.png||||||Hand Held Sharpeners||||knife-accessories||Accessories > ||||||||||||||0||1||0||0||||edgeproapex1 edgeproapex3 edgeproapex4 shtrshdmainj||||Not everyone wants to learn freehand technique, and a good guided sharpening tool is a legitimate solution for maintaining a working edge. This section covers our full range of hand-held sharpeners and sharpening jigs at every price point - from simple pull-through devices to the more capable guided systems. Our top recommendation in this category is the Edge Pro.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hankotsu-reviews||info.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/hankotsu-reviews-44.png||||||Hankotsu Reviews||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hankotsuknives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/hankotsu-knives-53.png||||||Hankotsus||hankotsuknives||resources||Knife Types > ||||||||||||||1||1||1||0||||kanehide2 tagrchha|||| Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: AS (Aogami Super Steel) Cladding: Stainless Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 4.0 oz (114 g) Blade Length: 175 mm Total Length: 318 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm Cladding: Stainless Edge Grind: 50/50 HRC: 63 Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haaswagy21||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-wa-gyuto-210mm-100.png||||||Harukaze AS Gyuto 180mm||HAS-G180||resources > japanese-knives > habl2kn > haaskn||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||160.000 ||||||||||||1||1||1||0||||||||Chef Knives To Go is thrilled to be the exclusive retailer for these great knives from Tosa, Japan. This gyuto is an excellent knife for anyone who is just starting their journey into Japanese knives, being beautifully made but also a great deal! It is also smaller, which makes it great for smaller hands or kitchens. It has a core steel (Aogami Super Steel) with an HRC of 63, and then has stainless steel cladding to protect and finish the blade. Finished off with a nice rosewood oval handle with a pakka wood ferrule, this is a great little gyuto that will serve you well! Weight: 4.1 oz (116 g) Blade Length: 187 mm Total Length: 325 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haas21gy||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-210mm-wa-gyuto-96.png||||||Harukaze AS Gyuto 210mm||HAS-G210||resources > japanese-knives > habl2kn > haaskn||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||180.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. Made for CKTG exclusively by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished off with a beautiful kanji that is hand-engraved on the blade, which is unusual for a knife at this price. We predict these should be a big hit with our customers looking for an excellent knife at a good price. Weight: 5.4 oz (153 g) Blade Length: 217 mm Total Length: 358 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Engraving: Hand Engraved Made In Tosa, Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haas24wagy||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-240mm-wa-gyuto-115.png||||||Harukaze AS Gyuto 240mm||HAS-G240||resources > japanese-knives > habl2kn > haaskn||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||200.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (Aogami Super) with an HRC of 63, then adds a stainless steel cladding to protect and finish the blade. It is then finished off with a lovely rosewood oval handle with a pakka wood ferrule. As a bonus, it has hand-engraved kanji on the blade, which is unusual at this price point. Weight: 5.9 oz (168 g) Blade Length: 247 mm Total Length: 397 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Engraving: Hand Engraved Made in Tosa, Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haaswaki21||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-wa-kiritsuke-210mm-118.png||||||Harukaze AS Kiritsuke 210mm||HAS-K210||resources > japanese-knives > habl2kn > haaskn||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||185.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price. Made In Tosa, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Finish: Migaki (polished) Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.6 oz (160 g) Blade Length: 215 mm Total Length: 356 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haaski24||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-kiritsuke-240mm-220.png||||||Harukaze AS Kiritsuke 240mm||HAS-K240||resources > japanese-knives > habl2kn > haaskn||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||205.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price. Made In Tosa, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Finish: Migaki (polished) Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 6.1 oz (174 g) Blade Length: 245 mm Total Length: 397 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haaskn||item.||solidtemplate||habl2kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-knives-107.png||||||Harukaze AS Knives||||resources > japanese-knives > habl2kn||Knife Types > Japanese Knives > Harukaze Knives > ||||||||||||||0||1||0||0||||haaspe131 haaspe13 haasbu16 haasna16 haassa16 haaswagy21 haas21gy haas24wagy haaswaki21 haaski24 haassu24 harukaze7||||Harukaze AS Knives. Harukaze means "windy spring" in Japanese. These feature Aogami Super Steel on the edge with a migaki finish and oval handles.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hamoas||item.||solidtemplate||habl2kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-morado-as-60.png||||||Harukaze AS Morado||||resources > japanese-knives > habl2kn||Knife Types > Japanese Knives > Harukaze Knives > ||||||||||||||0||1||0||0||||harukaze4 haasmope15 harukaze1 haasmobu17 haashasa18sp haasmogy18 haashagy21 haasmoki21 hamoasgy24 haasmoki24 haasmosu27||||Harukaze AS (Aogami Super) Morado. These knives have a beautiful hammered kurouchi finish with top-shelf carbon steel down the middle, and are topped off with a really nice oval rosewood and maple handle.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasmobu17||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-bunka-170mm-184.png||||||Harukaze AS Morado Bunka 170mm||HASM-B170||resources > japanese-knives > habl2kn > hamoas||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||135.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado AS Bunka 170mm is a versatile, high-performance knife that delivers far more than its price suggests. It’s not easy to find Aogami Super edge steel paired with this level of fit and finish at such an accessible price point. The hammered kurouchi finish gives the blade a traditional, hand-forged look, while the rosewood oval handle with maple ferrule adds comfort and a refined feel in hand.
This bunka shape offers a great balance of utility and precision. The relatively flat profile excels at push cutting and chopping, while the pointed tip makes detail work and fine slicing easy. The Aogami Super core steel takes an extremely sharp edge and holds it well, and the stainless cladding helps reduce maintenance compared to fully reactive blades. It’s an excellent all-around choice for home cooks and enthusiasts looking to step into high-performance carbon steel.
Review Synopsis: Customers consistently praise this knife for its outstanding value, sharpness, and attractive finish. Many note that it arrives impressively sharp out of the box and offers performance that rivals more expensive knives. The handle comfort and overall fit and finish are frequently highlighted as strong points. Some users mention that the edge geometry can benefit from sharpening or light thinning to reach peak performance, and that the knife responds very well to this extra tuning. Overall, it’s widely regarded as a great-performing, high-value bunka with excellent steel and solid craftsmanship.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge Grind: Even Finish: Hammered, Kurouchi Weight: 4.3 oz (122 g) Blade Length: 175 mm Total Length: 316 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm Handle: Rosewood Oval Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasmogy18||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-180mm-234.png||||||Harukaze AS Morado Gyuto 180mm||HASM-G180||resources > japanese-knives > habl2kn > hamoas||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||140.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado AS Gyuto 180mm is an excellent choice for cooks looking to step into high-performance carbon steel without a high price tag. This knife uses Aogami Super (AS) steel, a top-tier carbon steel known for taking an extremely sharp edge and holding it well. It’s not easy to find this level of steel paired with such solid fit and finish at this price. The hammered kurouchi finish gives the blade a traditional, hand-forged look, while the rosewood oval handle with maple ferrule adds comfort and balance.
This 180mm gyuto offers a great blend of versatility and control, making it ideal for everyday kitchen work. It’s nimble and easy to handle, yet long enough to tackle most prep tasks with ease. The profile works well for slicing, chopping, and general-purpose cutting. The stainless cladding helps reduce maintenance, while the exposed AS core delivers excellent cutting performance and edge retention. It’s a great option for both home cooks and professionals who want strong performance in a manageable size.
Review Synopsis: Customers consistently praise this knife for its sharpness, nimble feel, and outstanding value. Many note that it arrives very sharp and performs well right away, with strong edge retention and attractive fit and finish that rival more expensive knives. Users appreciate how easily it can be refined to an even sharper edge and how comfortable it feels during extended prep. While one reviewer mentioned some flexibility near the handle, the overwhelming consensus is that this is a high-performing, great-looking knife that exceeds expectations for the price.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge Grind: Even Finish: Hammered, Kurouchi Weight: 4.3 oz (122 g) Blade Length: 186 mm Total Length: 324 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm Handle: Rosewood Oval Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haashagy21||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-210mm-272.png||||||Harukaze AS Morado Gyuto 210mm||HASM-G210||resources > japanese-knives > habl2kn > hamoas||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||160.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado AS Gyuto 210mm is a standout example of performance and value coming together in one knife. These are true bang-for-your-buck pieces that look and feel like far more expensive counterparts. This model features Aogami Super (AS) core steel—one of the most respected high-carbon steels from Hitachi—known for taking an extremely sharp edge and holding it with impressive durability. It’s a great way to experience premium steel without a premium price tag.
The blade runs slightly long at around 215mm and is ground with a fairly aggressive edge, giving it excellent cutting ability right out of the box. It’s thin behind the edge with a fine, tapered tip for precision work, while still maintaining enough stiffness for confident board work. The profile is versatile and well-suited for slicing, chopping, and general prep. The hammered kurouchi finish adds a traditional aesthetic, and the oval walnut and maple handle offers a comfortable, balanced feel in hand.
Review Synopsis: Customers appreciate the strong value and high-performance steel, noting that the knife takes a very sharp edge and holds it well. Many view it as an excellent entry point into Japanese knives, especially for those interested in Aogami Super. Some users mention that it benefits from initial tuning—such as thinning, edge refinement, or light fit-and-finish work—to reach peak performance. Once dialed in, it’s widely regarded as a highly capable and rewarding knife to use.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge Grind: Even (See Choil Shot) HRC: 63 Finish: Hammered, Kurouchi Handle: Walnut/Maple Oval Weight: 4.9 oz (138 g) Blade Length: 217 mm Total Length: 356 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hamoasgy24||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-morado-as-gyuto-240mm-142.png||||||Harukaze AS Morado Gyuto 240mm||HASM-G240||resources > japanese-knives > habl2kn > hamoas||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||185.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado AS Gyuto 240mm is a high-performance chef’s knife designed to deliver exceptional value without sacrificing quality. These knives are made exclusively for us at CKTG by a respected maker in Tosa, Japan, combining traditional craftsmanship with modern materials and techniques. The goal was simple—create a knife that performs at a high level, looks great, and remains affordable for both professional cooks and serious home users. The result is the Harukaze AS Morado line.
At the core is Aogami Super (AS), one of the finest high-carbon steels available for kitchen knives. It takes an extremely sharp edge, holds it well, and sharpens more easily than many expect for a steel of this hardness. The AS core is clad in stainless steel, making the knife easier to maintain while still delivering the performance benefits of carbon steel. The kurouchi and hammered finish adds both visual appeal and a practical, low-maintenance surface.
This 240mm gyuto runs slightly long at around 245mm and offers excellent reach for larger prep tasks. It’s thin, light, and well-balanced with a consistent spine tapering into a fine tip for precision work. The profile is versatile and comfortable on the board, making it a great choice for slicing, chopping, and general prep. The rosewood and maple oval handle completes the package with a comfortable, secure grip and attractive finish.
Review Synopsis: Customers consistently highlight the outstanding value, noting that this knife delivers performance and materials typically found at much higher price points. Users praise its thin, lightweight feel, excellent cutting ability, and high-quality Aogami Super steel. The fit and finish, handle comfort, and overall balance are frequently mentioned as strong points. Overall, it’s viewed as a fantastic all-around performer that punches well above its price class.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge Grind: Even (See Choil Photo) HRC: 63 Finish: Hammered, Kurouchi Weight: 6.1 oz (174 g) Blade Length: 247 mm Total Length: 398 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Handle: Rosewood/Maple Oval||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasmoki21||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-kiritsuke-210mm-219.png||||||Harukaze AS Morado Kiritsuke 210mm||HASM-K210||resources > japanese-knives > habl2kn > hamoas||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||170.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado AS Kiritsuke 210mm is a striking and highly functional knife that blends traditional Japanese design with modern usability. Kiritsuke-style blades are known for their distinctive, sword-like profile, and this one delivers both visual appeal and excellent performance. The flatter edge profile makes it ideal for push and pull cutting, while the fine, pointed tip excels at detailed work. It’s a versatile choice for cooks who want precision along with the ability to handle a wide range of prep tasks.
Unlike traditional single-bevel kiritsuke knives, this version features a double bevel, making it more durable at the edge and suitable for both right- and left-handed users. The Aogami Super core steel is hardened to around 63 HRC and offers excellent edge retention along with the ability to take a very fine, sharp edge. The stainless cladding helps reduce maintenance while still allowing the reactive core to develop a natural patina over time. The hammered kurouchi finish adds a rustic, handcrafted look, and the rosewood oval handle with maple ferrule provides a comfortable and balanced grip.
Review Synopsis: Early feedback highlights the knife’s excellent cutting ability and strong out-of-the-box performance, with users noting that it sharpens easily and can be refined to an extremely keen edge with minimal effort. The unique profile and overall feel have been well received, making it an enjoyable and rewarding knife to use for a variety of kitchen tasks.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge Grind: Even (See Choil Shot) HRC: 63 Finish: Hammered, Kurouchi Weight: 5.3 oz (150 g) Blade Length: 215 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Handle: Oval Rosewood Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasmoki24||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-kiritsuke-245mm-61.png||||||Harukaze AS Morado Kiritsuke 240mm||HASM-K240||resources > japanese-knives > habl2kn > hamoas||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||190.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado AS Kiritsuke 240mm is a bold, high-performance knife that combines striking looks with excellent cutting ability. In keeping with many blades from the Tosa region, this knife runs slightly long at around 245mm, giving you extra reach for larger prep tasks. The grind quality is impressive for the price, with a consistent spine thickness that carries through most of the blade before tapering to a fine, precise tip. The hammered kurouchi finish adds a traditional, handcrafted look that pairs nicely with the knife’s aggressive profile.
This kiritsuke-style blade features a flatter edge profile that excels at push and pull cutting, along with a pointed tip for detailed work. It’s a great choice for slicing proteins, processing vegetables, and handling larger ingredients with ease. The Aogami Super core steel, hardened to around 63 HRC, takes an extremely sharp edge and holds it well, while the stainless cladding makes the knife easier to maintain in daily use. The rosewood and maple oval handle is well-finished, comfortable, and nicely balanced, completing the package.
Review Synopsis: Early feedback highlights the knife’s excellent size, sharpness, and overall fit and finish. Users appreciate the consistent spine thickness, strong cutting ability, and attractive blade finish. The handle is frequently noted as comfortable and well-executed. Best suited for medium to large prep tasks, this knife is viewed as a powerful, great-looking performer that delivers strong value for the price.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge Grind: Even (See Choil Shot) HRC: 63 Finish: Hammered, Kurouchi Weight: 6.4 oz (182 g) Blade Length: 245 mm Total Length: 398 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Rosewood/Maple Oval||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harukaze1||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-nakiri-165mm-264.png||||||Harukaze AS Morado Nakiri 165mm||HASM-N165||resources > japanese-knives > habl2kn > hamoas||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||135.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado AS Nakiri 165mm is a standout value for anyone looking for a high-performance vegetable knife without stretching the budget. This line has been a great addition to our lineup, offering excellent cutting performance, solid fit and finish, and premium steel at a very approachable price. It’s especially impressive to see Aogami Super edge steel used at this level, paired with a nicely finished kurouchi and hammered blade that gives it a handcrafted, rustic appeal.
The tall blade profile and flat edge of the nakiri make it ideal for push cutting and chopping vegetables with speed and precision. The generous blade height provides excellent knuckle clearance and makes scooping ingredients off the board easy. The Aogami Super core takes a very keen edge and holds it well, while the stainless cladding reduces maintenance and makes daily use more convenient. The rosewood oval handle with maple ferrule is comfortable and well-balanced—please note current stock features this handle style as shown in the photos.
Review Synopsis: Customers consistently praise the overall quality, balance, and feel of this knife, with one reviewer calling it their favorite among several Harukaze AS knives. The handle comfort and craftsmanship stand out, along with how quickly the knife takes a sharp edge. Some users note that it can benefit from light thinning for optimal performance and advise care during sharpening to preserve the finish. Overall, it’s viewed as an excellent performer that responds well to tuning and delivers impressive results for the price.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge Grind: Even Finish: Hammered, Kurouchi Weight: 5.9 oz (168 g) Blade Length: 165 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm Handle: Rosewood Oval Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harukaze4||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-petty-135mm-253.png||||||Harukaze AS Morado Petty 135mm||HASM-P135||resources > japanese-knives > habl2kn > hamoas||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||105.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado AS Petty 135mm is a compact, high-performance knife that punches well above its price point. It is not easy to find Aogami Super edge steel paired with this level of fit and finish at such an accessible price. The kurouchi and hammered blade finish gives it a rustic, hand-forged character, while the engraved blade adds a nice visual touch. The recent batch features a comfortable rosewood oval handle with a maple ferrule, offering a warm feel and secure grip.
This smaller petty is perfect for in-hand work, trimming, peeling, and precise slicing where control matters most. The Aogami Super core takes an extremely sharp edge and holds it well, while the stainless cladding helps reduce maintenance and makes the knife more forgiving for everyday use. It’s an excellent choice for anyone looking to experience high-end carbon steel performance in a compact, easy-to-use format.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge Grind: Even Finish: Hammered, Kurouchi Weight: 2.5 oz (74 g) Blade Length: 139 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Handle: Rosewood Oval Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasmope15||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-petty-150mm-220.png||||||Harukaze AS Morado Petty 150mm||HASM-P150||resources > japanese-knives > habl2kn > hamoas||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||135.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado AS Petty 156mm is an easy knife to recommend for anyone looking for strong performance without a big price tag. It is not often you find Aogami Super edge steel paired with this level of fit and finish at such an affordable price. The kurouchi and hammered blade finish gives the knife a rustic, hand-forged look, while the engraved blade adds a nice touch of character. The rosewood handle with maple ferrule feels comfortable in hand and gives the knife a more refined appearance than you might expect at this price point.
This petty is a great size for detail work, trimming, peeling, slicing fruit, and other small kitchen tasks where a nimble blade shines. The Aogami Super core steel is known for excellent edge retention and can take a very sharp edge, while the stainless cladding helps reduce maintenance compared with a fully reactive blade. It is a smart choice for cooks who want to try high-performance carbon steel without stepping too far out of their comfort zone.
Care Instructions: Hand wash and dry promptly after use. The core steel at the edge is reactive and may develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to keep the edge performing at its best. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge Grind: Even Finish: Hammered, Kurouchi Weight: 2.5 oz (72 g) Blade Length: 156 mm Total Length: 280 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Handle: Rosewood Oval Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haashasa18sp||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-hammered-santoku-180mm-special-72.png||||||Harukaze AS Morado Santoku 170mm||HASM-S170||resources > japanese-knives > habl2kn > hamoas||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||135.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado AS Santoku 170mm is a great example of how much performance and value this line delivers. It’s not easy to find Aogami Super edge steel paired with this level of fit and finish at such an approachable price. The hammered kurouchi finish gives the blade a traditional, hand-forged look, complemented by a nicely engraved blade and a comfortable rosewood oval handle with maple ferrule that feels secure and balanced in hand.
This santoku is a versatile, all-purpose kitchen knife that excels at slicing, chopping, and dicing. The slightly flatter profile and moderate blade height make it easy to control on the board, while still offering enough clearance for comfortable prep. It feels nimble and responsive, making it a great choice for both home cooks and professionals looking for an efficient daily driver. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding helps reduce maintenance. It comes sharp out of the box but can be taken even further with a quick touch-up or optional sharpening service.
Review Synopsis: Customers consistently praise this knife for its sharpness, nimble feel, and outstanding value. Many note that it arrives very sharp and performs well right away, with strong edge retention and attractive fit and finish that rival more expensive knives. Users appreciate how easily it can be refined to an even sharper edge and how comfortable it feels during extended prep. While one reviewer mentioned some flexibility near the handle, the overwhelming consensus is that this is a high-performing, great-looking knife that exceeds expectations for the price.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge Grind: Even Finish: Hammered, Kurouchi Weight: 4.3 oz (124 g) Blade Length: 169 mm Total Length: 308 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 47 mm Handle: Rosewood Oval Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasmosu27||item-1||solidtemplate||hamoas||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-sujihiki-270mm-157.png||||||Harukaze AS Morado Sujihiki 270mm||HASM-S270||resources > japanese-knives > habl2kn > hamoas||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Morado > ||190.000 ||||||||||||1||1||1||0||||||||The Harukaze Morado AS Sujihiki 270mm is a long, elegant slicing knife built for precision and performance. These knives are made exclusively for us at CKTG by a respected maker in Tosa, Japan, combining traditional craftsmanship with modern materials at a very approachable price point. The result is a knife that looks and performs like something far more expensive, making it a favorite among both professionals and serious home cooks.
At the core is Aogami Super (AS), one of the best high-carbon steels available for kitchen knives. It takes an extremely sharp edge, holds it well, and sharpens more easily than many expect. The AS core is clad in stainless steel, which helps reduce maintenance while still allowing the edge to develop a natural patina. The blade is thin and long, ideal for clean, single-pass slices of proteins, roasts, and fish. The hammered kurouchi finish adds a traditional look, and the rosewood and maple oval handle provides a comfortable, balanced feel in hand.
This knife excels at slicing and carving tasks but, like most thin sujihiki, is not designed for lateral stress such as twisting or heavy skinning work. Treat it as a precision tool and it will reward you with excellent performance.
Review Synopsis: Early feedback highlights the knife’s excellent sharpness, attractive finish, and strong overall performance. Users appreciate the consistent grind, lightweight feel, and comfortable handle. It’s viewed as a great value slicer that delivers clean cuts and a refined feel right out of the box.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or applying lateral pressure that could bend the blade. Sharpen on water stones as needed to maintain optimal performance. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super) Edge Grind: Even (See Choil Shot) HRC: 63 Finish: Hammered, Kurouchi Weight: 5.2 oz (146 g) Blade Length: 272 mm Spine Thickness at Base: 2 mm Blade Height: 38 mm Handle: Rosewood/Maple Oval||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasna16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-nakiri-165mm-233.png||||||Harukaze AS Nakiri 165mm||HAS-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||150.000 ||||||||||||1||1||1||0||||||||The Harukaze AS Nakiri 165mm is a newer item in the line-up of this price-conscious range of kitchen cutlery. Made specifically for CKTG, these value-added knives are made from one of the top carbon steels, Aogami Super.
AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy, which adds strength and protects the knife from reacting with acids or moisture.
The nakiri is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. The thin blade is made to push through the hardest ingredients without wedging or fracturing the produce. This is a knife that takes a very sharp edge and holds it for a long time. The blade profile is very flat with a small belly and radius right at the tip end for smaller rock-chopping tasks. The blade is mated to a nice rosewood oval handle with a pakka wood ferrule. Weight: 5.2 oz (148 g) Blade Length: 163 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Engraving: Hand Engraved Made In Tosa, Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haaspe131||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-petty-135mm-277.png||||||Harukaze AS Petty 135mm||HAS-P135||resources > petty-knives > 120mmpettys||Knife Types > Petty Knives > 120-140mm Pettys > ||105.000 ||||||||||||1||1||1||0||||||||The Harukaze AS Petty 135mm is a compact, high-performance knife designed specifically for Chef Knives To Go as part of this excellent price-conscious lineup. These knives offer outstanding value by pairing thoughtful construction with one of Japan’s most respected carbon steels, Aogami Super. The result is a serious cutting tool that punches well above its price point.
Aogami Super (AS) is derived from Aogami #2 (Blue #2) and enhanced with additional carbon, chromium, and tungsten. This formulation is widely regarded as the finest of the Hitachi Blue paper steels, offering exceptional edge retention while remaining responsive and precise on the stones. The core steel is hardened to approximately 63 HRC and clad in soft stainless steel, providing added toughness and helping reduce reactivity to moisture and acidic foods.
At 135mm, this petty is nimble and precise—ideal for in-hand work, trimming proteins, slicing fruit, prepping herbs, and detailed tasks where control matters most. The blade is stiff and confidence-inspiring, making clean cuts with minimal effort. It’s finished with a comfortable oval rosewood handle paired with a durable black pakka wood ferrule, giving the knife a classic look and balanced feel in hand.
Care Instructions: Although the blade is stainless clad, the exposed Aogami Super edge is a high-carbon steel and can develop patina or surface rust if left wet. Hand wash only, dry thoroughly after use, and avoid the dishwasher. Do not leave the knife soaking in water or resting wet on the board. Store the knife dry, and apply a light coat of food-safe oil to the edge if the knife will be stored for extended periods. Brand: Harukaze Engraving: Hand Engraved Made In: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super (AS) Cladding: Stainless Weight: 2.5 oz (70 g) Blade Length: 140 mm Total Length: 263 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm Edge Grind: 50/50 HRC: ~63 Handle: Rosewood Oval Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haaspe13||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-petty-135mm-221.png||||||Harukaze AS Petty 150mm||HAS-P150||resources > japanese-knives > habl2kn > haaskn||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||115.000 ||||||||||||1||1||1||0||||||||The Harukaze AS Petty 150mm is a fairly new item in the line-up of this price-conscious range of kitchen cutlery. Made specifically for CKTG, these value-added knives are made from one of the top carbon steels, Aogami Super.
AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented by adding more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy, which adds strength and protects the knife from reacting with acids or moisture.
150mm is a medium-length blade for a petty. This makes it a versatile cutting tool around the kitchen. Board cutting and handheld processes are both within the scope of this blade, along with the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies through herbs and other small items with ease. The knife is finished off with a nice rosewood oval handle and a pakka wood ferrule. Brand: Harukaze Engraving: Hand Engraved Made In Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: AS (Aogami Super Steel) Cladding: Stainless Weight: 2.3 oz (66 g) Blade Length: 154 mm Total Length: 279 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm Edge Grind: 50/50 HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haassa16||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-santoku-165mm-118.png||||||Harukaze AS Santoku 170mm||HAS-S170||resources > japanese-knives > habl2kn > haaskn||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||165.000 ||||||||||||1||1||1||0||||||||We really like Aogami Super for use in knife blades. It is a top-shelf steel developed by the Hitachi Metals Company. This high-carbon alloy has several important elements added to the mix, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. Because of this, Aogami Super is a steel that can take and hold a very acute edge angle. It is also relatively easy to sharpen as compared to other carbon steels. We are seeing more and more makers add this great alloy to their knife catalogs.
This is a classic santoku design. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues or to solve three problems. The virtues or problems are said to be slicing, dicing, and mincing. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine santoku is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now! Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: AS (Aogami Super Steel) Cladding: Stainless Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 4.6 oz (130 g) Blade Length: 167 mm Total Length: 309 m Spine Thickness at Base: 2 mm Blade Height: 47 mm Cladding: Stainless Edge Grind: 50/50 HRC: 63 Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haassu24||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-sujihiki-240mm-222.png||||||Harukaze AS Sujihiki 240mm||HAS-S240||resources > japanese-knives > habl2kn > haaskn||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||155.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price. Made In Tosa, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Finish: Migaki (polished) Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 4.7 oz (134 g) Blade Length: 245 mm Total Length: 385 mm Spine Thickness at Heel: 2 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harukaze7||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-sujihiki-270mm-220.png||||||Harukaze AS Sujihiki 270mm||HAS-S270||resources > japanese-knives > habl2kn > haaskn||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||175.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price. Made In Tosa, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Finish: Migaki (polished) Edge Grind: 50/50 Core Edge Steel: Aogami Super Steel HRC: 63 Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 4.6 oz (130 g) Blade Length: 272 mm Total Length: 425 mm Spine Thickness at Heel: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hamubl2da||item.||solidtemplate||habl2kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-mune-blue-2-damascus-81.png||||||Harukaze Blue #2 Mune Damascus||||resources > japanese-knives > habl2kn||Knife Types > Japanese Knives > Harukaze Knives > ||||||||||||||0||1||0||0||||hamubl2dabu1 hamubl2dasa1 hamubl2dagy2||||Harukaze Mune Blue #2 Damascus combines striking Damascus cladding with a reactive Blue #2 carbon steel edge - a combination that rewards cooks who take care of their tools. The blades are well-ground and the handles are comfortable, all at a price that makes this one of the stronger value propositions in the carbon Damascus category.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hamubl2dabu1||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-mune-blue-2-damascus-bunka-165mm-230.png||||||Harukaze Blue #2 Mune Damascus Bunka 165mm||HMB2D-B165||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||185.000 ||||||||||||1||1||1||0||||||||Harukaze Mune Blue #2 Damascus Bunka 165mm. We really like Blue #2 Carbon Steel for use in knife blades. It is top-shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.
This fine knife is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now! Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Cladding: Soft Iron (Reactive) Handle: Rosewood Oval Ferrule: Black Pakka Wood Edge Grind: 50/50 HRC: 62 Weight: 4.7 oz (134 g) Blade Length: 167 mm Total Length: 309 mm Spine Thickness at Heel: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hamubl2dagy2||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-mune-blue-2-damascus-gyuto-210mm-195.png||||||Harukaze Blue #2 Mune Damascus Gyuto 210mm||HMB2D-G210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||240.000 ||||||||||||1||1||1||0||||||||Harukaze Mune Blue #2 Damascus Gyuto 210mm. We really like Blue #2 Carbon Steel for use in knife blades. It is top-shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.
This fine gyuto is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now! Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Cladding: Reactive Soft Iron Damascus Handle: Rosewood Oval Ferrule: Black Pakka Wood Edge Grind: 50/50 HRC: 62 Weight: 4.7 oz (136 g) Blade Length: 215 mm Total Length: 353 mm Spine Thickness at Base: 3 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hamubl2dasa1||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-mune-blue-2-damascus-santoku-165mm-216.png||||||Harukaze Blue #2 Mune Damascus Santoku 165mm||HMB2D-S165||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||185.000 ||||||||||||1||1||1||0||||||||Harukaze Mune Blue #2 Damascus Santoku 165mm. We really like Blue #2 Carbon Steel for use in knife blades. It is a top shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.
This is a classic santoku design. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues or to solve three problems. The virtues or problems are said to be slicing, dicing, and mincing. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine santoku is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now! Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Cladding: Reactive Soft Iron Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 4.8 oz (136 g) Blade Length: 169 mm Total Length: 309 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm Edge Grind: 50/50 HRC: 62||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harukaze6||item.||solidtemplate||habl2kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-66.png||||||Harukaze G3 Migaki||||resources > japanese-knives > habl2kn||Knife Types > Japanese Knives > Harukaze Knives > ||||||||||||||0||1||0||0||||hahg3mipe15 hahgsa16 hag3mina16 hag3kasa16 hag3kagy21 tsg3misu24||||Harukaze G3 Migaki. Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with migaki finish which roughly translates to "polished."||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hag3kasa16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-santoku-165mm-263.png||||||Harukaze G3 Migaki Bunka 170mm||HG3-M-B170||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||145.000 ||||||||||||1||1||1||0||||||||Harukaze G3 Migaki Bunka 170mm. Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with a migaki finish, which roughly translates to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: G3 (AKA Ginsan) Stainless Steel Cladding: Stainless Handle: Oak Edge Grind: 50/50 HRC: 62 Weight: 4.4 oz (126 g) Blade Length: 172 mm Overall Length: 314 mm Blade Height at Heel: 42.4 mm Spine Thickness at Heel: 2.7 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hag3kagy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-gyuto-210mm-218.png||||||Harukaze G3 Migaki Gyuto 210mm||HG3-M-G210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||160.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with migaki finish which roughly translated to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Oak Octagonal Cladding: Stainless Weight: 5.4 oz (154 g) Blade Length: 214 mm Overall Length: 350 mm Blade Height at Heel: 45.5 mm Spine Thickness at Heel: 3.3 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hag3mina16||item-1||solidtemplate||harukaze6||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-nakiri-165mm-61.png||||||Harukaze G3 Migaki Nakiri 165mm||HG3-M-N165||resources > japanese-knives > habl2kn > harukaze6||Knife Types > Japanese Knives > Harukaze Knives > Harukaze G3 Migaki > ||145.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with migaki finish which roughly translated to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: G3 (AKA Ginsan) Stainless Steel Cladding: Stainless Handle: Oak Edge Grind: 50/50 HRC: 62 Weight: 5.6 oz (160 g) Blade Length: 161 mm Total Length: 306 mm Spine Thickness at Heel: 3.3 mm Blade Height at Heel: 50.2 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahg3mipe15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-hg3-migaki-petty-150mm-38.png||||||Harukaze G3 Migaki Petty 150mm||HG3-M-P150||resources > petty-knives > 150mmpettys||Knife Types > Petty Knives > 150-165mm Pettys > ||100.000 ||||||||||||1||1||1||0||||||||Crafted exclusively for CKTG in Tosa, Japan, the Harukaze G3 Migaki Petty combines traditional Japanese craftsmanship with modern materials to deliver outstanding performance and value.
At the heart of the blade is G3 stainless steel (also known as Ginsan), heat-treated to a Rockwell hardness of 62 for excellent edge retention and toughness. The core is clad in polished stainless steel using the san-mai technique, which enhances corrosion resistance while giving the knife a refined, elegant appearance. Hand-engraved kanji on both sides of the blade adds a distinctive, artisanal touch.
The knife is fitted with a lightweight, octagonal oak handle that offers comfort, control, and durability. With a 50/50 edge grind and superb balance, this petty knife is a versatile and affordable option for both home cooks and professional chefs looking for a compact, high-performing Japanese blade. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: G3 (Ginsan) Stainless Steel Cladding: Polished Stainless Steel Handle: Oak, Octagonal Edge Grind: 50/50 Hardness: HRC 62 Weight: 2.5 oz (74 g) Blade Length: 155 mm Total Length: 284 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahgsa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-hg3migaki-santoku-165mm-38.png||||||Harukaze G3 Migaki Santoku 165mm||HG3-M-S165||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||145.000 ||||||||||||1||1||1||0||||||||Harukaze G3 Santoku 165mm
"Harukaze" translates to “windy spring” in Japanese—a fitting name for a knife that’s light, nimble, and a joy to use. Crafted exclusively for CKTG in Tosa, Japan, this Harukaze knife offers exceptional value, combining traditional craftsmanship with modern materials.
At its core is G3 stainless steel (also known as Ginsan), heat-treated to an HRC of 62 for excellent edge retention and durability. The core is clad in polished stainless steel using the san-mai technique, offering both beauty and added corrosion resistance. A hand-engraved kanji adorns both sides of the blade, adding a personal touch of artistry.
The knife is paired with an elegant octagonal oak handle that’s lightweight, durable, and comfortable in hand. With a 50/50 edge grind and well-balanced design, it’s a perfect choice for both professional chefs and home cooks seeking a reliable, affordable Japanese blade. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: G3 (Ginsan) Stainless Steel Cladding: Polished Stainless Steel Handle: Oak, Octagonal Edge Grind: 50/50 Hardness: HRC 62 Weight: 4.6 oz (130 g) Blade Length: 167 mm Total Length: 309 mm Spine Thickness at Heel: 3 mm Blade Height at Heel: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsg3misu24||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-sujihiki-240mm-97.png||||||Harukaze G3 Migaki Sujihiki 270mm||HG3-M-S270||resources > sujihikis > sujihiki270mm||Knife Types > Sujihikis > Sujihiki 270mm > ||160.000 ||||||||||||1||1||1||0||||||||Introducing Tsunehisa's lovely sujihiki which uses G3 (Ginsan) stainless steel, known for its fine-grained high carbon composition. This stainless alloy offers a similar cutting feel and ease of sharpening to classic carbon steel. The sujihiki is ideal for slicing and it tackles carving work and thin slices. The oak octagonal handle adds elegance and comfort. Maker: Harukaze Location: Tosa, Japan Construction: San Mai Weight: 4.9 oz (140 g) Blade Length: 272 mm Total Length: 420 mm Spine Thickness at Base: 2.3 mm Blade Height at Base: 36.2 mm Handle: Oak Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahg3kn||item.||solidtemplate||ginsankosteel||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-hg3-knives-51.png||||||Harukaze G3 Nashiji||||shopbysteel > ginsankosteel||Shop by Steel > Ginsan Steel (Silver 3) > ||||||||||||||0||1||0||0||||hag3nape80 harukaze hag3nape15 hag3na16 hag3sa16 harukaze5 hag3gy21 hag3naki21 harukaze240 hag3ki24 hag3nasu24 harukazeg3||||Harukaze G3 Knives are made with top quality Ginsan 3 which is also known as G3. Beautiful looks with high-quality materials and a great price separate our Harukaze line from many others in the store.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harukaze5||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-bunka-165mm-225.png||||||Harukaze G3 Nashiji Bunka 175mm||HG3-B175||shopbysteel > ginsankosteel > hahg3kn||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||115.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on one side of the blade. Made in Tosa, Japan Brand: Harukaze Construction: Hammer Forged, San Mai Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Weight: 4.2 oz (120 g) Blade Length: 175 mm Total Length: 313 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hag3gy21||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-gyuto-210mm-95.png||||||Harukaze G3 Nashiji Gyuto 210mm||HG3-G210||shopbysteel > ginsankosteel > hahg3kn||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||125.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 4.6 oz (132 g) Blade Length: 217 mm Total Length: 356 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Made in Tosa, Japan Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harukaze240||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-240-111.png||||||Harukaze G3 Nashiji Gyuto 240mm||HG3-G240||shopbysteel > ginsankosteel > hahg3kn||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||150.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 6.7 oz (190 g) Blade Length: 245 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Made in Tosa, Japan Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hag3naki21||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-kiritsuke-210mm-234.png||||||Harukaze G3 Nashiji Kiritsuke 210mm||HG3-K210||shopbysteel > ginsankosteel > hahg3kn||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||135.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 5.2 oz (148 g) Blade Length: 215 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Made in Tosa, Japan Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hag3ki24||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-kiritsuke-240mm-127.png||||||Harukaze G3 Nashiji Kiritsuke 240mm||HG3-K240||shopbysteel > ginsankosteel > hahg3kn||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||150.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 5.8 oz (166 g) Blade Length: 245 mm Total Length: 400 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Made in Tosa, Japan Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hag3na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nakiri-165mm-132.png||||||Harukaze G3 Nashiji Nakiri 165mm||HG3-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||110.000 ||||||||||||1||1||1||0||||||||"Harukaze" translates to "windy spring" in Japanese, perfectly capturing the spirit of these finely crafted knives. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, the Harukaze G3 Nakiri 165mm is an outstanding choice for those seeking a high-quality knife at a reasonable price.
At its core, this knife features G3 steel with a Rockwell hardness of 62, ensuring excellent edge retention and performance. It is clad in stainless steel with a beautiful nashiji (pear skin) finish, providing both protection and an elegant aesthetic. The blade is complemented by a refined oval magnolia wood handle with a pakka wood ferrule, offering a comfortable grip and traditional appeal.
As a final touch, the knife boasts an exquisite kanji engraving on both sides of the blade, adding a unique and authentic character to this exceptional piece. Brand: Harukaze Construction: Hammer Forged, San Mai Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Made in Tosa, Japan Weight: 4.7 oz (136 g) Blade Length: 165 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harukaze||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-95.png||||||Harukaze G3 Nashiji Petty 135mm||HG3-P135||shopbysteel > ginsankosteel > hahg3kn||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||90.000 ||||||||||||1||1||1||0||||||||The Harukaze G3 Nashiji Petty 135mm embodies the essence of "windy spring," a name that perfectly captures the spirit of these knives produced exclusively for CKTG by a dedicated mid-sized factory in Tosa, Japan. Ideal for those in pursuit of premium quality at an accessible price point, this knife features a core of G3 steel with a hardness rating of 62 HRC. It's encased in a stainless steel cladding with a nashiji (pear skin) finish, enhancing both the blade's durability and aesthetic appeal. The handle is a beautifully shaped oval made of magnolia wood, accented with a pakka wood ferrule, adding a touch of elegance. A distinctive kanji engraving adorns both sides of the blade, serving as a signature finish to this exquisite piece. Weight: 2.3 oz (65 g) Blade Length: 139 mm Total Length: 265 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved Made in Tosa, Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hag3nape15||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-150mm-222.png||||||Harukaze G3 Nashiji Petty 150mm||HG3-P150||shopbysteel > ginsankosteel > hahg3kn||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||90.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with core steel (G3) with an HRC of 62, then adds a stainless steel cladding with a nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 2.5 oz (70 g) Blade Length: 157 mm Total Length: 282 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Laser Engraved Made in Tosa, Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hag3nape80||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-80mm-204.png||||||Harukaze G3 Nashiji Petty 80mm||HG3-P80||shopbysteel > ginsankosteel > hahg3kn||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||70.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with core steel (G3) with an HRC of 62, then adds a stainless steel cladding with a nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 1.7 oz (48 g) Blade Length: 86 mm Total Length: 203 mm Spine Thickness at Base: 2 mm Blade Height: 24 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Laser Engraved Made in Tosa, Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hag3sa16||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-santoku-165mm-107.png||||||Harukaze G3 Nashiji Santoku 165mm||HG3-S165||shopbysteel > ginsankosteel > hahg3kn||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||110.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Made in Tosa, Japan Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Weight: 4.0 oz (114 g) Blade Length: 167 mm Total Length: 307 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hag3nasu24||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-sujihiki-240mm-222.png||||||Harukaze G3 Nashiji Sujihiki 240mm||HG3-S240||shopbysteel > ginsankosteel > hahg3kn||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||130.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 4.4 oz (124 g) Blade Length: 245 mm Spine Thickness at Base: 2mm Blade Height: 35 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Made in Tosa, Japan Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harukazeg3||item-1||solidtemplate||hahg3kn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-sujihiki-270mm-222.png||||||Harukaze G3 Nashiji Sujihiki 270mm||HG3-S270||shopbysteel > ginsankosteel > hahg3kn||Shop by Steel > Ginsan Steel (Silver 3) > Harukaze G3 Nashiji > ||140.000 ||||||||||||1||1||1||0||||||||Harukaze (which means "windy spring" in Japanese) knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan.
This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, and then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade. Weight: 5.0 oz (142 g) Blade Length: 275 mm Total Length: 428 mm Spine Thickness at Base: 2 mm Blade Height: 38 mm Cladding: Stainless Edge Grind: 50/50 Core Edge Steel: G3 Stainless Steel (AKA Ginsan) HRC: 62 Handle: Magnolia Oval Ferrule: Black Pakka Wood Engraving: Kanji Made in Tosa, Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|habl2kn||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-blue-2-knives-71.png||||||Harukaze Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||haaskn hamoas hamubl2da hahg3kn harukaze6 harukazesrs15 havgtssa18 harukazewhite2||||Harukaze means "windy spring" in Japanese. They combine excellent core steel (Blue #2) with stainless cladding and nice handles. The knives are finished off with a beautiful kanji that is hand engraved on the blade that is unusual for a knife at this price. We predict these should be a big hit with our customers looking for a good bang for the buck knife that performs really well but doesn't cost an arm and a leg.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harukazesrs15||item.||solidtemplate||vg1stst||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-srs15-59.png||||||Harukaze VG1||||shopbysteel > vg1stst||Shop by Steel > VG1 Stainless Steel > ||||||||||||||0||1||0||0||||hav1pe15 havg1sa18 hav1gy21 hav1gy24 havg1su27||||This is a very good line of knives made with VG1 steel. Harukaze is making some really good stuff these days and this line will be popular.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hav1gy21||item-1||solidtemplate||harukazesrs15||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-v1-gyuto-210mm-140.png||||||Harukaze VG1 Gyuto 210mm||HVG1-G210||shopbysteel > vg1stst > harukazesrs15||Shop by Steel > VG1 Stainless Steel > Harukaze VG1 > ||130.000 ||||||||||||1||1||1||0||||||||The Harukaze VG1 Gyuto 210mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
You'll be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has good balance and a light feel, as well as an almost laser-like flat grind that is thin behind the edge. The knife is a true laser with the spine measuring 2mm.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with a maple ferrule in a comfortable oval shape.
Please note this knife has a gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style. Construction: Laser Cut, Mono Steel Steel: VG1 Stainless Steel Weight: 4.8 oz (134 g) Blade Length: 212 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Handle: Rosewood Oval Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hav1gy24||item-1||solidtemplate||harukazesrs15||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-v1-gyuto-240mm-136.png||||||Harukaze VG1 Gyuto 240mm||HVG1-G240||shopbysteel > vg1stst > harukazesrs15||Shop by Steel > VG1 Stainless Steel > Harukaze VG1 > ||145.000 ||||||||||||1||1||1||0||||||||Harukaze VG1 Stainless Gyuto 240mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
You'll be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has good balance and a light feel, as well as an almost laser-like flat grind that is thin behind the edge. The knife is a true laser with the spine measuring 2mm.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with a maple ferrule in a comfortable oval shape.
Please note this knife has a gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style. Maker: Harukaze Location: Tosa, Japan Steel: VG1 Stainless Steel Weight: 5.5 oz (158 g) Blade Length: 240 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Machi: Gapped Tokyo Style Handle: Rosewood Oval Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hav1pe15||item-1||solidtemplate||harukazesrs15||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-v1-petty-150mm-140.png||||||Harukaze VG1 Petty 150mm||HVG1-P150||shopbysteel > vg1stst > harukazesrs15||Shop by Steel > VG1 Stainless Steel > Harukaze VG1 > ||110.000 ||||||||||||1||1||1||0||||||||Harukaze VG1 Petty 150mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
Be prepared to be surprised by the outstanding out of the box edge on this very well-made petty. It has nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with spine measuring 2mm. The grind is nice and thin behind the edge.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with maple ferrule in a comfortable oval shape.
Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style. Construction: Laser Cut, Mono Steel Handle: Rosewood Oval Ferrule: Maple Weight: 2.0 oz (56 g) Blade Length: 153 mm Total Length: 277 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havg1sa18||item-1||solidtemplate||harukazesrs15||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-santoku-185mm-227.png||||||Harukaze VG1 Santoku 185mm||HVG1-S185||shopbysteel > vg1stst > harukazesrs15||Shop by Steel > VG1 Stainless Steel > Harukaze VG1 > ||125.000 ||||||||||||1||1||1||0||||||||Harukaze VG1 Santoku offers good-performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
Be prepared to be surprised by the outstanding out-of-the-box edge on this very well-made santoku. It has a nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with a spine measuring 2mm. The grind is thin behind the edge. Our santoku sayas do not fit this knife because of the long machi. The blade guard is the way to go.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle, with a maple ferrule in a comfortable oval shape.
Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style. Maker: Harukaze Location: Tosa, Japan Construction: Laser Cut, Mono Steel Steel: VG1 Stainless Steel Edge Grind: Even (See Photo #4) Handle: Rosewood Oval Ferrule: Maple Weight: 4.3 oz (122 g ) Blade Length: 187 mm Total Length: 329 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havg1su27||item-1||solidtemplate||harukazesrs15||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-sujihiki-270mm-275.png||||||Harukaze VG1 Sujihiki 270mm||HVG1-S270||shopbysteel > vg1stst > harukazesrs15||Shop by Steel > VG1 Stainless Steel > Harukaze VG1 > ||150.000 ||||||||||||1||1||1||0||||||||Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. There are various types of steel and styles available in this multi-line range of cutlery.
Featured here is an example of their line made from VG1 stainless steel. It is an easy-to-sharpen stainless mono steel that is not as hard or brittle as some other stainless steels. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
We are so impressed with the overall fit and finish of these knives, given their very keen price. They have lovely rosewood and maple handles that are oval and fully ambidextrous. Please note that the handle is installed with a machi (the gap between the ferrule and the neck). This is not a mistake!
The grinds are really well done and the out-of-the-box edge is about average for this kind of knife. So a quick trip to the stones will reveal the true beast within!
We really like the profile of this very versatile slicer. It can easily be used as a short-height gyuto. And at the price, it represents one of the best values on the site. Maker: Harukaze Location: Tosa, Japan Construction: Stamped, Mono Steel Steeyl Type: VG1 Stainless Steel Weight: 5.1 oz (146 g) Blade Length: 274 mm Total Length: 430 mm Spine Thickness at Base: 2 mm Blade Height: 40 mm Edge Grind: Even (see choil photo) Handle: Rosewood Oval Ferrule: Maple Tokyo Style Handle Install (see photo #4)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havgtssa18||item.||solidtemplate||vg10steel||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-santoku-185mm-187.png||||||Harukaze VG10 Tsuchime||||shopbysteel > vg10steel||Shop by Steel > VG-10 Steel > ||||||||||||||0||1||0||0||||harukaze3 havgtspe13 havgtsho15 havgtsna16 satahachkn21 sataha24chkn havgtsfi21 harukaze2 havghagy24 havgtssu24||||Harukaze VG10 Tsuchime. Harukaze is fast becoming our go-to brand for good quality, high-performance blades at good prices. Take a look at the beauties.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havgtsfi21||item-1||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-fillet-210mm-61.png||||||Harukaze VG10 Tsuchime Fillet 210mm||HVGT-F210||shopbysteel > vg10steel > havgtssa18||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||135.000 ||||||||||||1||1||1||0||||||||Harukaze, meaning "windy spring," has become one of our best brands for good bang-for-your-buck knives with high performance and excellent steels.
This fine-looking fillet knife is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge. Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 5.4 oz (158 g) Blade Length: 215 mm Total Length: 335 mm Spine Thickness at Base: 2 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sataha24chkn||item.||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-hammered-240mm-chef-knife-113.png||||||Harukaze VG10 Tsuchime Gyuto 180mm||HVGT-G180||shopbysteel > vg10steel > havgtssa18||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||125.000 ||||||||2.000 ||||1||1||1||0||||||||The blade of this 180mm gyuto has been fashioned from a core of VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.
The 180mm gyuto is a real jack-of-all-trades in the kitchen. It can tackle virtually any ingredient, large or small, cooked or raw. This particular version of the ubiquitous chef knife possesses a great balance and fast cutting action. This is a wonderful rendition of East meets West. The western-style handle is attractive and easy to care for with a sturdy full metal tang. It is very well finished and adds a touch of class to the attractive aesthetic of the Damascus hammered blade.
The Japanese-style blade is light and more nimble than its European and American counterparts. This is a really nice, durable, and very easy to maintain knife for all kinds of uses and users. Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 5.8 oz (166 g) Edge Length: 184 mm Total Length: 305 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 6.5 oz (186 g) Blade Length: 216 mm Total Length: 338 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havghagy24||item-1||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-hammered-gyuto-240mm-113.png||||||Harukaze VG10 Tsuchime Gyuto 240mm||HVGT-G240||shopbysteel > vg10steel > havgtssa18||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||175.000 ||||||||||||1||1||1||0||||||||Harukaze means windy spring, and it has become one of our best brands for good bang-for-your-buck knives with high performance and excellent steels.
This fine-looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic gyuto and is the most popular blade shape used by American cooks. It's on the long side for a gyuto at 245mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looker at a very attractive price. Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 8.8 oz (250 g) Blade Length: 245 mm Total Length: 372 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havgtsho15||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-honesuki-150mm-61.png||||||Harukaze VG10 Tsuchime Honesuki 150mm||HVGT-H150||newarrivals||New Arrivals > ||115.000 ||||||||||||1||1||1||0||||||||The Harukaze VG10 Tsuchime Honesuki is a medium-length blade made for boning poultry and other proteins but can also be used as a do it all utility knife for various tasks around the kitchen.
The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in Japanese kitchen knives industry and for good reason. VG-10 "super steel" comprises carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most essential properties, such as the ability to hold an edge and excellent durability.
An outer cladding of a 17-layer Damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.
The knife is finished off with a lovely western-style rosewood handle with a stainless steel ferrule. The knife will serve you well for many years to come! Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: HRC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 5.6 oz (158 g) Blade Length: 147 mm Total Length: 266 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havgtsna16||item-1||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-nakiri-165mm-115.png||||||Harukaze VG10 Tsuchime Nakiri 165mm||HVGT-N165||shopbysteel > vg10steel > havgtssa18||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||125.000 ||||||||||||1||1||1||0||||||||Harukaze means windy spring, and it has become one of our best brands for good quality bang-for-your-buck knives with high performance and excellent steels.
This fine-looking nakiri is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them is the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic nakiri and is the most popular blade shape used by Japanese cooks. It's on the long side, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and a great looker at a very attractive price. Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 6.6 oz (188 g) Blade Length: 161 mm Total Length: 288 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havgtspe13||item-1||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-petty-135mm-243.png||||||Harukaze VG10 Tsuchime Petty 135mm||HVGT-P135||shopbysteel > vg10steel > havgtssa18||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||105.000 ||||||||||||1||1||1||0||||||||At 135mm, the Harukaze VG10 Tsuchime Petty is a medium length blade. It is a versatile cutting tool around the kitchen, whether cutting on a board or in hand. The knife also has the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies though herbs and other small items with ease.
The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in the kitchen knife industry, and for good reason. VG-10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most important properties, such as the ability to hold an edge coupled with great durability.
An outer cladding of a 17-layer damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.
The knife is finished off with a lovely western style rosewood handle with a stainless steel ferrule. This is a great little petty at a very attractive price, that will serve you well for many years to come! Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 3.1 oz (88 g) Blade Length: 140 mm Total Length: 249 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harukaze3||item-1||solidtemplate||havgtssa18||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-petty-80mm-226.png||||||Harukaze VG10 Tsuchime Petty 80mm||HVGT-P80||shopbysteel > vg10steel > havgtssa18||Shop by Steel > VG-10 Steel > Harukaze VG10 Tsuchime > ||95.000 ||||||||||||1||1||1||0||||||||At 80mm, the Harukaze VG10 Tsuchime Petty is a small-length blade. It is a versatile cutting tool around the kitchen, whether cutting on a board or in hand. The knife also has the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies through herbs and other small items with ease.
The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in the kitchen knife industry and for good reason. VG-10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most important properties, such as the ability to hold an edge coupled with great durability.
An outer cladding of a 17-layer Damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.
The knife is finished off with a lovely western-style rosewood oval handle with a stainless steel ferrule. This is a great little petty, at a very attractive price, that will serve you well for many years to come! Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 2.5 oz (70 g) Blade Length: 84 mm Total Length: 195 mm Spine Thickness at Base: 2 mm Blade Height: 22 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satahachkn21||item.||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-hammerd-chef-knife-210mm-86.png||||||Harukaze VG10 Tsuchime Santoku 185mm||HVGT-S185||newarrivals||New Arrivals > ||125.000 ||||||||2.000 ||||1||1||1||0||||||||Harukaze means windy spring, and it has become one of our best brands for good quality 'bang for the buck' knives with high performance, excellent steels.
This fine-looking santoku is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them is the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic santoku and is the most popular blade shape used by Japanese cooks. It's on the long side for a santoku at 185mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful for right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looker at a very attractive price. Brand: Harukaze Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 6.2 oz (178 g) Edge Length: 186 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Brand: Harukaze Location: Tosa, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Rosewood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 6.8 oz (192 g) Blade Length: 240 mm Total Length: 370 mm Spine Thickness at Base: 2 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harukazewhite2||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-64.png||||||Harukaze White #2||||shopbysteel > white2steel||Shop by Steel > White #2 Steel > ||||||||||||||0||1||0||0||||hawh1kubu hawh2sa17||||Harukaze means "windy spring" in Japanese. This line of knives uses Shirogami #2 or "White #2" carbon steel on the edges.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hawh1kubu||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-kurouchi-bunka-170mm-235.png||||||Harukaze White #2 Kurouchi Bunka 170mm||HW2-B170||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||105.000 ||||||||||||1||1||1||0||||||||The Harukaze White #2 Kurouchi Bunka is a great knife for home cooks and line chefs needing a compact blade that has all the attributes of a knife with a longer edge.
Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. We specified a kurouchi finish to these knives for the added protection it affords, as well as the great rustic look that so many people love.
The inner core of White #2 is covered with a layer of soft iron that adds lightness and strength to the blade. It is quite a stout blade for a bunka but it is still light and nimble in hand. These knives are so versatile they can cover almost all needs in the kitchen, from in-hand work to major prep sessions. They come with a lovely oval rosewood and black pakka handle which is perfect for right- and left-handed users.
We are very impressed with the overall fit and finish of these knives given their very keen price. We think you will be too. Region: Tosa, Japan Brand: Harukaze Blacksmith: Undisclosed Construction: San Mai, Hammer Forged HRC: 60-61 Edge Steel: White #2 Grind: Double ground, even (see choil photo) Cladding: Soft Iron Blade Finish: Kurouchi Blade Type: Bunka Weight: 4.9 oz (140 g) Blade Length: 171 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 45 mm Ferrule: Black Pakka Wood Handle: Rosewood Oval||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hawh2sa17||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-santoku-170mm-194.png||||||Harukaze White #2 Kurouchi Santoku 170mm||HW2-S170||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||105.000 ||||||||||||1||1||1||0||||||||The Harukaze White #2 Kurouchi santoku is a great knife for home cooks and line chefs needing a compact blade that has all the attributes of a knife with a longer edge.
Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. We specified a kurouchi finish to these knives for the added protection it affords, as well as the great rustic look that so many people love.
The inner core of White #2 is covered with a layer of soft iron that adds lightness and strength to the blade. It is quite a stout blade for a santoku and its workhorse feel gives confidence and adds durability to the edge. These knives are so versatile they can cover almost all needs in the kitchen, from in-hand work to major prep sessions. They come with a lovely oval rosewood and black pakka handle, which is perfect for right- and left-handed users. Region: Tosa, Japan Brand: Harukaze Blacksmith: Undisclosed Construction: San Mai, Hammer Forged HRC: 60-61 Edge Steel: White #2 Grind: Double ground, even (see choil photo) Cladding: Soft Iron Blade Finish: Kurouchi Blade Type: Santoku Weight: 5.0 oz (142 g) Blade Length: 173 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm Ferrule: Black Pakka Wood Handle: Rosewood Oval||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasmi||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-22.png||||||Hatsukokoro Aogami Super||||specials > forknco > hatsukokoro||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||0||1||0||0||||haasmipe15 haasmibu18 haasmisa180 haasmigy21 haasgy24 haassu27||||Hatsukokoro Aogami Super Migaki knives are made with top-of-the-line carbon steel known as Aogami Super steel and feature nice handles and migaki (polished) finish. They're terrific knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasda||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-damascus-40.png||||||Hatsukokoro Aogami Super Shinkiro Damascus||||specials > forknco > hatsukokoro||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||0||1||0||0||||haasshdape15 haasdagy21 haasdagy24||||The Hatsukokoro Shinkiro line by Nihei Takahiro showcases Aogami Super steel with a rugged kurouchi finish and striking Damascus cladding. Hand-forged in Fukushima, these knives offer excellent edge retention, balanced performance, and a distinctive handcrafted character..||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasmibu18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-bunka-180mm-59.png||||||Hatsukokoro AS Migaki Bunka 180mm||HFAS-B180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||170.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro AS Migaki Bunka 180mm is a high-performance carbon steel knife that delivers excellent cutting feel at a very approachable price. The core steel is Aogami Super, one of the top-tier carbon steels available, known for its outstanding edge retention and ability to take a very fine, sharp edge. It is clad in stainless steel, which helps reduce maintenance while still giving you the benefits of a carbon steel edge.
This knife features a clean migaki (polished) finish and a comfortable octagonal ebony handle with a lacquered surface for durability and water resistance. The grind is even, making it suitable for both right- and left-handed users. It has a thin, nimble feel with good height for board work, making it a versatile choice for vegetables, proteins, and general prep. Like all carbon steel knives, the edge will develop a patina over time and should be kept clean and dry between uses.
What Customers Are Saying:
Customers consistently praise the excellent edge retention, ease of sharpening, and overall value. Many note that it performs like a much more expensive knife and quickly becomes a go-to in the kitchen.
Care Instructions: This knife has a reactive carbon steel core. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Store in a dry place and use a saya or blade guard to protect the edge.
Brand: Hatsukokoro Location: Japan Construction: San Mai, Roll Forged Edge Steel: Aogami Super (Blue Super) Carbon Steel Cladding: Stainless Steel Finish: Migaki (Polished) HRC: 62–63 Edge Grind: Even Weight: 6.1 oz (174 g) Blade Length: 181 mm Total Length: 330 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Handle: Octagonal Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasmigy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-gyuto-210mm-59.png||||||Hatsukokoro AS Migaki Gyuto 210mm||HFAS-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||170.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality, as is the single-piece, octagonal ebony handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users. Brand: Hatsukokoro Location: Japan Construction: San Mai, Roll Forged Edge Steel: Aogami Super Steel Cladding: Stainless Steel Finish: Migaki (Polished) HRC: 62-63+- Edge Grind: Even Handle: Octagonal Ebony Weight: 6.1 oz (172 g) Blade Length: 214 mm Total Length: 367 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasgy24||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-gyuto-240mm-61.png||||||Hatsukokoro AS Migaki Gyuto 240mm||HFAS-G240||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||180.000 ||||||||||||1||1||1||0||||||||Hatsukokoro AS Gyuto 240mm. The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users. Brand: Hatsukokoro Location: Japan Construction: San Mai, Roll Forged Edge Steel: Aogami Super Steel Cladding: Stainless Steel Finish: Migaki (Polished) HRC: 62-63+- Edge Grind: Even Handle: Octagonal Ebony Weight: 7 oz (200 g) Blade Length: 246 mm Total Length: 403 mm Spine Thickness at Base: 2.5 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasmipe15||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-petty-150mm-59.png||||||Hatsukokoro AS Migaki Petty 150mm||HFAS-P150||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||125.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users. Brand: Hatsukokoro Location: Japan Construction: San Mai, Roll Forged Edge Steel: Aogami Super Steel Cladding: Stainless Steel Finish: Migaki (Polished) HRC: 62-63+- Edge Grind: Even Handle: Octagonal Ebony Weight: 2.3 oz (64 g) Blade Length: 152 mm Total Length: 280 mm Spine Thickness at Base: 1.5 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasmisa180||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-santoku-180mm-59.png||||||Hatsukokoro AS Migaki Santoku 180mm||HFAS-S180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||155.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality, as is the single-piece, octagonal ebony handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users. Brand: Hatsukokoro Location: Japan Construction: San Mai, Roll Forged Edge Steel: Aogami Super Steel Cladding: Stainless Steel Finish: Migaki (Polished) HRC: 62-63+- Edge Grind: Even Handle: Octagonal Ebony Weight: 5.6 oz (160 g) Blade Length: 181 mm Total Length: 330 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haassu27||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-sujihiki-270mm-61.png||||||Hatsukokoro AS Migaki Sujihiki 270mm||HFAS-S270||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||200.000 ||||||||||||1||1||1||0||||||||Discover the Hatsukokoro Aogami Super Migaki series—where exceptional craftsmanship meets incredible value. Made with premium Aogami Super Steel, these kitchen knives offer outstanding edge retention, effortless sharpening, and a steep edge profile perfect for precision cutting. The polished migaki finish exudes elegance, while the one-piece, octagonal ebony wood handle is stained and lacquer-coated for water resistance and durability.
Handcrafted in Japan using a San Mai, roll-forged construction, these knives blend tradition with modern performance. With a Rockwell hardness of 62-63 and an even edge grind, they’re ideal for both right- and left-handed chefs. Elevate your culinary experience with the timeless quality of Hatsukokoro. Brand: Hatsukokoro Location: Japan Construction: San Mai, Roll Forged Edge Steel: Aogami Super Steel Cladding: Stainless Steel Finish: Migaki (Polished) HRC: 62-63+- Edge Grind: Even Handle: Octagonal Ebony Weight: 6.4 oz (182 g) Blade Length: 274 mm Total Length: 436 mm Spine Thickness at Base: 2 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasdagy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-damascus-gyuto-210mm-107.png||||||Hatsukokoro AS Shinkiro Damascus Gyuto 210mm||HATAS-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||390.000 ||||||||||||1||1||1||0||||||||Hatsukokoro's Shinkiro Aogami Super Damascus line is made in Fukushima, Japan, by Nihei Takahiro. He heat-treats them to HRC of 62-63. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double-bevel knives make them great for both right- and left-handed users. Brand: Hatsukokoro Blacksmith: Nihei Takahiro Location: Fukushima, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Finish: Kurouchi and Damascus HRC: 62-63+- Edge Grind: Even Handle: Octagonal Wenge Ferrule: Buffalo Horn Weight: 6.7 oz (190 g) Blade Length: 222 mm Total Length: 365 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasdagy24||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-damascus-gyuto-240mm-106.png||||||Hatsukokoro AS Shinkiro Damascus Gyuto 240mm||HATAS-G240||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||410.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Shinkiro Aogami Super Damascus line is made in Fukushima, Japan, by Nihei Takahiro. He heat-treats the blades to HRC of 62-63. The knife features a distinctive kurouchi finish and a beautiful Damascus cladding on the blade road, complemented by an elegant octagonal handle made of wenge and buffalo horn. The double-bevel design ensures even grinds, making it ideal for both right- and left-handed users. Brand: Hatsukokoro Blacksmith: Nihei Takahiro Location: Fukushima, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Finish: Kurouchi and Damascus HRC: 62-63 Edge Grind: Even Handle: Octagonal Wenge Ferrule: Buffalo Horn Weight: 7.8 oz (220g) Blade Length: 256 mm Total Length: 404 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasshdape15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-shinkiro-damascus-petty-150mm-13.png||||||Hatsukokoro AS Shinkiro Damascus Petty 150mm||HATAS-P150||resources > petty-knives > 150mmpettys||Knife Types > Petty Knives > 150-165mm Pettys > ||370.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Shinkiro Aogami Super Damascus 156mm is a beautifully crafted blade from blacksmith Nihei Takahiro in Fukushima, Japan. This knife showcases a rustic kurouchi finish paired with flowing Damascus cladding along the blade road, giving it a distinctive handcrafted look while maintaining excellent cutting performance. The compact size and nimble profile make it ideal for precise prep work, trimming, and smaller kitchen tasks where control is key.
At the core is Aogami Super carbon steel, heat treated to 62–63 HRC for outstanding edge retention and high performance. This steel takes a very keen edge and rewards good technique, while the soft iron cladding adds toughness and character over time as it develops a natural patina. The even double-bevel grind makes it suitable for both right- and left-handed users, and the octagonal ebony handle provides a secure, balanced feel in hand.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash and dry immediately after use. Do not leave wet or soak. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces. Apply a light coat of oil if storing for extended periods.
Brand: Hatsukokoro Blacksmith: Nihei Takahiro Location: Fukushima, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Carbon Steel Cladding: Soft Iron Finish: Kurouchi with Damascus Cladding HRC: 62–63 Edge Grind: Even (50/50) Weight: 3.6 oz (102 g) Blade Length: 156 mm Total Length: 284 mm Spine Thickness at Heel: 3.5 mm Blade Height: 34 mm Handle: Octagonal Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haatpe15||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-petty-150mm-59.png||||||Hatsukokoro ATS34 Damascus Petty 150mm||F34D-P150||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||215.000 ||||||||||||1||1||1||0||||||||ATS34 is a high-carbon stainless steel developed in Japan and used across a range of high-end cutting tool applications - kitchen knives, hunting knives, and straight razors among them. It carries excellent edge-forming characteristics, sharpens readily on quality water stones, and holds its edge well at the hardness levels a skilled maker can achieve with it. Hatsukokoro works with Nihei Takahiro in Tosa to produce the Hayabusa series, and the ATS34 Damascus line represents their approach to a premium stainless petty: thin grind, premium steel, Damascus cladding, kasumi finish, and a handle that suits the blade.
At 3.2 oz and 152mm this is a light, precise petty with a 3mm spine at the heel that tapers to a nimble tip - the kind of geometry that makes fine work feel effortless. The Damascus cladding wraps the ATS34 core in San Mai construction and is finished in kasumi (hazy) style, which gives the blade surface a soft, traditional character that lets the Damascus layering show without being mirror-polished. At HRC 61 the heat treatment is toward the upper end of what ATS34 achieves, and the even grind makes it equally accessible for right- and left-handed cooks. The one-piece octagonal ebony handle is well-fitted and carries a quiet elegance that suits the overall aesthetic of the knife.
Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haatsa18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-damascus-santoku-180mm-13.png||||||Hatsukokoro ATS34 Damascus Santoku 180mm||F34D-S180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||290.000 ||||||||||||1||1||1||0||||||||The santoku - Japan's three virtues knife, built for meat, fish, and vegetables in equal measure - is where most home cooks spend the most time. A well-made 180mm santoku covers the full range of everyday prep work with a blade that is long enough for meaningful cuts but compact enough to maneuver precisely. Hatsukokoro brings ATS34 stainless steel to the Hayabusa santoku in San Mai construction, with Damascus cladding and a kasumi finish that gives the blade an understated, refined character. ATS34 is a premium high-carbon stainless steel used across high-end cutting tool applications worldwide - it is chosen for excellent edge formation, good sharpenability, and the ability to hold a refined edge through regular kitchen use at the hardness levels a skilled maker achieves with it.
At 5.6 oz and 185mm of blade length this is a well-proportioned santoku with a notably generous blade height of 49.3mm - more surface area than most santokus in this format, which adds to the scoop-and-transfer utility that makes a tall blade useful during high-volume vegetable prep. The 3mm spine tapers well toward a responsive tip. The Damascus cladding sits above a polished edge bevel in a finish combination that shows the layered pattern without being mirror-bright. At HRC 61 the heat treatment is toward the upper end of ATS34 capability, and the even grind on both sides makes this accessible for right- and left-handed cooks alike. The one-piece octagonal ebony handle is well-fitted with the same quiet elegance that defines the Hayabusa line throughout.
Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haatki21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-kiritsuke-210mm-13.png||||||Hatsukokoro ATS34 Kiritsuke 210mm||F34M-K210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||225.000 ||||||||||||1||1||1||0||||||||The double bevel kiritsuke is the format that serious home cooks tend to discover after they have worked through gyutos and santokus - a blade that combines the length and curve of a gyuto with the angled, pointed kiritsuke tip that adds precision for detail work and a visual distinctiveness that sets it apart on the block. Unlike a traditional single-bevel kiritsuke, this double bevel version is accessible for both right- and left-handed cooks and sharpens on standard water stones without the specialized technique that single bevel edges require. Hatsukokoro brings ATS34 stainless steel to this format in the Hayabusa series, working with Nihei Takahiro in Tosa to produce a thin, light kiritsuke at a price that reflects the practical ambition of the line.
ATS34 is a premium high-carbon stainless steel with excellent edge-forming characteristics and good sharpenability at the hardness levels a skilled maker achieves with it. At 5.1 oz and 208mm this is a light, well-balanced knife - the 2.2mm spine at the heel is thin enough to keep the blade responsive through its length, and the 45.9mm blade height gives it enough surface for comfortable push cutting and scooping without the knife feeling oversized. The kasumi (hazy) finish contrasts gently with the polished edge bevel, giving the blade a traditional, understated character. San Mai construction keeps the ATS34 core performing at its best. The one-piece octagonal ebony handle completes a package that is quiet and considered in its aesthetic - a working knife that earns attention through performance rather than visual drama.
Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haaukish||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aus6-kitchen-shears-41.png||||||Hatsukokoro AUS6 Kitchen Shears||HAUS6||specials > linecooks > kitchen-shears||Resources > For Professionals > Kitchen Shears > ||50.000 ||||||||||||1||1||1||0||||||||Hatsukokoro AUS6 Stainless Steel Kitchen Shears are a lightweight, versatile tool made in a small factory in Japan. Built from AUS6 stainless steel, they offer good corrosion resistance, toughness, and easy maintenance, making them ideal for daily kitchen use. These shears handle a wide range of tasks including trimming meat, cutting dried fruits, snipping herbs, and shaping parchment. The fine, precise blades provide clean cuts while still being durable enough for general prep work.
A standout feature is the separable design, allowing the blades to come apart easily for thorough cleaning and maintenance. This is especially helpful when working with proteins or sticky ingredients. The integrated grip and compact size make them comfortable and easy to control, and they also include a built-in gripper section for cracking small bones or gripping items securely. Each pair comes packaged in an attractive Hatsukokoro gift box, making them a great option for both personal use and gifting.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Separate the blades for cleaning as needed and ensure they are completely dry before reassembling. Avoid cutting very hard materials such as bones or frozen foods to prevent damage.
Brand: Hatsukokoro Type: Kitchen Shears Construction: AUS6 Stainless Steel Design: Separable Weight: 4.1 oz (116 g) Blade Length: 62 mm Total Length: 198 mm Made in: Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|habl1||item.||solidtemplate||blue1steel||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-17.png||||||Hatsukokoro Blue #1 Kokugei||||shopbysteel > blue1steel||Shop by Steel > Blue #1 Steel > ||||||||||||||0||1||0||0||||hakobl1pe12 hakobl1sa hakobl1gy21 hakobl1gy24||||Hatsukokoro Blue #1 are made with a nice kurouchi finish and have a workhorse vibe. These are great knives for pro cooks who like good carbon steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakobl1gy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kokugei-blue-1-gyuto-210mm-59.png||||||Hatsukokoro Blue #1 Kokugei Gyuto 210mm||HLB-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||100.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Kokugei Blue #1 Gyuto 210mm Maker: Hatsukokoro Line: Kokugei Construction: San Mai, Hammer Forged Location: Tosa, Japan Edge Steel: Blue #1 Carbon Steel HRC: 62-63 Edge Grind: Even Cladding: Iron Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 6.7 oz (192 g) Blade Length: 215 mm Total Length: 364 mm Spine Thickness at Heel: 3 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakobl1gy24||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kokugei-blue-1-gyuto-240mm-59.png||||||Hatsukokoro Blue #1 Kokugei Gyuto 240mm||HLB-G240||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||110.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Blue #1 knives are made with a nice kurouchi finish and have a workhorse vibe. These are great knives for pro cooks who like good carbon steel. Maker: Hatsukokoro Line: Kokugei Construction: San Mai, Hammer Forged Location: Tosa, Japan Edge Steel: Blue #1 Carbon Steel HRC: 62-63 Edge Grind: Even Cladding: Iron Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 8.9 oz (254 g) Blade Length: 247 mm Total Length: 398 mm Spine Thickness at Base: 4 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakobl1pe12||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kokugei-blue-1-petty-120mm-59.png||||||Hatsukokoro Blue #1 Kokugei Petty 120mm||HLB-P120||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||80.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Kokugei Blue #1 Petty 120mm Maker: Hatsukokoro Line: Kokugei Construction: San Mai, Hammer Forged Location: Tosa, Japan Edge Steel: Blue #1 Carbon Steel HRC: 62-63 Edge Grind: Even Cladding: Iron Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 2.8 oz (78 g) Blade Length: 124 mm Total Length: 253 mm Spine Thickness at Base: 3 mm Blade Height: 38 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakobl1sa||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kokugei-blue-1-santoku-53.png||||||Hatsukokoro Blue #1 Kokugei Santoku 165mm||HLB-S165||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||90.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Kokugei Blue #1 Santoku 165mm Maker: Hatsukokoro Line: Kokugei Construction: San Mai, Hammer Forged Location: Tosa, Japan Edge Steel: Blue #1 Carbon Steel HRC: 62-63 Edge Grind: Even Cladding: Iron Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 4.9 oz (138 g) Blade Length: 169 mm Total Length: 312 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hatsukokoro6||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-komorebi-blue-2-gyuto-210mm-custom-428.png||||||Hatsukokoro Blue #1 Komorebi Damascus Santoku 185mm||HB1-S180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||385.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Komorebi Blue #1 Damascus Santoku 185mm. Komorebi means sunlight through trees, and they achieve this beautiful finish by finishing the blades with natural stones. The edge steel on these is made with Blue #1 steel with a hardness rating of HRC 62+-. Even grinds on these double bevel knives make them great for both right- and left-handed users. Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #1 Cladding: Soft Iron Finish: Damascus, Natural Stone Finish HRC: 62+- Edge Grind: Even Handle: Octagonal Ebony Ferrule: Buffalo Horn Weight: 6.4 oz (182 g) Blade Length: 187 mm Total Length: 338 mm Spine Thickness at Heel: 3 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hatsukokoro2||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-95.png||||||Hatsukokoro Blue #2 Kumokage||||specials > forknco > hatsukokoro||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||0||1||0||0||||hakubl2pe15 hatsukoro1 hatsukoro||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hatsukoro1||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-bunka-180mm-244.png||||||Hatsukokoro Blue #2 Kumokage Bunka 180mm||HKB2-B180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||150.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Kumokage Blue #2 Bunka 180mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users. Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Soft Iron Finish: Kurouchi and Damascus HRC: 62+- Edge Grind: Even Engraving: Stamped Handle: Octagonal Wenge Ferrule: Buffalo Horn Weight: 5.4 oz (155 g) Blade Length: 182 mm Total Length: 323 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hatsukoro||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-gyuto-210mm-224.png||||||Hatsukokoro Blue #2 Kumokage Gyuto 210mm||HKB2-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||180.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Kumokage Blue #2 Gyuto 210mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users. Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Soft Iron Finish: Kurouchi and Damascus HRC: 62+- Edge Grind: Even Engraving: Stamped Handle: Octagonal Wenge Ferrule: Buffalo Horn Weight: 6.2 oz (175 g) Blade Length: 210 mm Total Length: 356 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakubl2pe15||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-petty-150mm-163.png||||||Hatsukokoro Blue #2 Kumokage Petty 80mm||HKB2-P80||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||120.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Kumokage Blue #2 tall Petty. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users. Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Soft Iron Finish: Kurouchi and Damascus HRC: 62+- Edge Grind: Even Engraving: Stamped Handle: Octagonal Wenge Ferrule: Buffalo Horn Weight: 2.0 oz (56 g) Blade Length: 85 mm Total Length: 215 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakubl2||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-20.png||||||Hatsukokoro Blue #2 Kurogane||||specials > forknco > hatsukokoro||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||0||1||0||0||||inshse hakubl2kobu8 hakubl2kobu1 hakubl2bu16 hakubl2na16 hakubl2gy21 inshse||||The Hatsukokoro Kurogane Blue #2 series combines traditional craftsmanship with exceptional performance. Featuring a hammer-forged san mai construction, these knives boast a Blue #2 steel core for razor-sharp edge retention, encased in soft iron cladding for durability and balance. Finished with a rustic kurouchi finish, they have a precise 50/50 edge grind that delivers effortless cutting, making them the perfect blend of heritage and functionality for any kitchen.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|habl2rada||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-damascus-22.png||||||Hatsukokoro Blue #2 Rainbow Damascus||||specials > forknco > hatsukokoro||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||0||1||0||0||||habl2rape15 habl2rasa18 habl2ragy21||||Hatsukokoro Blue #2 Rainbow Damascus knives are crafted in Seki, Japan, combining traditional carbon steel performance with striking visual appeal. Featuring a Blue #2 core for excellent edge retention and a stainless rainbow Damascus cladding, these knives offer smooth cutting, easy maintenance, and a refined finish, paired with elegant ebony octagonal handles.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|habl2ragy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-gyuto-210mm-61.png||||||Hatsukokoro Blue #2 Rainbow Gyuto 210mm||HRB-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||236.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Blue #2 Rainbow Gyuto 210mm is crafted in Seki, Japan and features a stunning near-mirror rainbow Damascus finish that really stands out in person. At its core is Blue #2 (Aogami #2) carbon steel, prized for its excellent edge retention, ease of sharpening, and crisp, responsive feel on the stones. The stainless cladding improves durability and reduces maintenance, while the ebony octagonal handle provides a comfortable, well-balanced grip suited for both home cooks and professionals.
Blue #2 carbon steel is a favorite among enthusiasts for its ability to take an extremely fine edge and maintain it through extended use. As with all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. With proper care, this steel delivers outstanding performance and long-term edge quality.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.
Maker: Hatsukokoro Location: Seki, Japan Construction: San Mai Edge Steel: Blue #2 Carbon Steel HRC: 62+- Cladding: Stainless Rainbow Damascus Edge Grind: Even 50/50 Handle: Ebony Octagonal Weight: 5.9 oz (168 g) Blade Length: 214 mm Total Length: 358 mm Spine Thickness at Base: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|habl2rape15||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-petty-150mm-64.png||||||Hatsukokoro Blue #2 Rainbow Petty 150mm||HRB-P150||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||169.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Blue #2 Rainbow Petty 150mm is crafted in Seki, Japan and features a striking near-mirror rainbow Damascus finish that really stands out in person. At its core is Blue #2 (Aogami #2) carbon steel, prized for its excellent edge retention, ease of sharpening, and crisp, responsive feel on the stones. The stainless cladding helps reduce maintenance while adding durability, and the ebony octagonal handle provides a comfortable, refined grip that complements the knife’s lightweight, nimble feel.
Blue #2 carbon steel is a favorite among enthusiasts for its ability to take an extremely fine edge and hold it through extended use. As with all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. With proper care, this steel delivers outstanding performance and long-term edge quality.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.
Maker: Hatsukokoro Location: Seki, Japan Construction: San Mai Edge Steel: Blue #2 (Aogami #2) Carbon Steel HRC: 62 +- Cladding: Stainless Rainbow Damascus Edge Grind: Even 50/50 Handle: Ebony Octagonal Weight: 2.7 oz (78 g) Blade Length: 150 mm Total Length: 276 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|habl2rasa18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-santoku-185mm-61.png||||||Hatsukokoro Blue #2 Rainbow Santoku 185mm||HRB-S185||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||208.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Blue #2 Rainbow Santoku 185mm is crafted in Seki, Japan and showcases a stunning near-mirror rainbow Damascus finish that looks even better in person. At its core is Blue #2 (Aogami #2) carbon steel, known for its excellent edge retention, easy sharpening, and crisp, responsive feel on the stones. The stainless cladding adds durability and helps reduce maintenance, while the solid ebony octagonal handle provides a comfortable, well-balanced grip for precise control in the kitchen.
Blue #2 carbon steel is a favorite among enthusiasts for its ability to take a very fine edge and hold it through extended use. As with all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. With proper care, this steel delivers outstanding performance and long-term edge quality.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.
Maker: Hatsukokoro Location: Seki, Japan Construction: San Mai Edge Steel: Blue #2 Carbon Steel HRC: 62+- Cladding: Stainless Rainbow Damascus Edge Grind: Even 50/50 Handle: Ebony Octagonal Weight: 5.5 oz (156 g) Blade Length: 184 mm Total Length: 321 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hatsukokoro1||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-gyuto-240mm-545.png||||||Hatsukokoro Ginrei Silver 3||||specials > forknco > hatsukokoro||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||0||1||0||0||||hagisi3pe13 hagisi3kosa1 hagisi3na17 hagisi3sa17 hagisi3gy21||||"Ginrei" means “silver peak.” Inspired by the image of a snow-covered mountain ridge, these knives reflect clarity, refinement, and quiet performance. Forged with Silver 3 (Ginsan) stainless steel, Ginrei knives offer excellent edge stability, easy sharpening, and reliable daily performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hagisi3gy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginrei-silver-3-gyuto-210mm-13.png||||||Hatsukokoro Ginrei Silver 3 Gyuto 210mm||HSIG3-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||140.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This gyuto is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen use. It sharpens cleanly on water stones and holds an edge longer than most entry-level stainless steels.
The blade features a nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction wraps the Silver 3 core in softer stainless cladding for added toughness and durability. The grind is an even 50/50 double bevel, making it comfortable and predictable for both right- and left-handed users.
At 210mm, the gyuto excels as a true all-purpose kitchen knife—ideal for slicing proteins, chopping vegetables, and handling everyday prep with efficiency. The blade height provides good knuckle clearance, while the thin spine and moderate weight give the knife a nimble, balanced feel on the board.
An octagonal ebony handle completes the package, offering a secure grip, excellent balance, and a refined aesthetic that complements the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use. Made in Japan Steel: Silver 3 Stainless Steel Finish: Nashiji Edge Grind: 50/50 Construction: San Mai Engraving: Etched Weight: 5.4 oz (152 g) Blade Length: 210 mm Total Length: 348 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Handle: Octagonal Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hagisi3kosa1||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginrei-silver-3-ko-santoku-150mm-13.png||||||Hatsukokoro Ginrei Silver 3 Honesuki 150mm||HSIG3-H150||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||115.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Ginrei Silver 3 Honesuki 150mm
The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This honesuki boning knife is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen use. It sharpens cleanly on water stones and holds an edge longer than most entry-level stainless steels.
The blade features a nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction wraps the Silver 3 core in softer stainless cladding for added toughness and durability. The grind is an even 50/50 double bevel, making it comfortable and predictable for both right- and left-handed users.
At 150mm, this honesuki is purpose-built for breaking down poultry and working around joints with control and precision. The compact profile and pointed tip make it easy to maneuver through tight spaces, while the relatively tall heel provides stability when trimming and portioning. The thin spine and moderate weight give the knife a nimble, balanced feel in hand.
An octagonal ebony handle completes the package, offering a secure grip, excellent balance, and a refined aesthetic that complements the understated elegance of the Ginrei line.
Care Instructions: Hand wash only and dry thoroughly after use. Do not use on frozen foods or hard bones. Avoid twisting or prying motions during use. Use a wooden or rubber cutting board to protect the edge. Store properly to protect the edge--our sayas do not fit this knife; choose the felt guard instead. Made in Japan Steel: Silver 3 Stainless Steel Finish: Nashiji Edge Grind: 50/50 Construction: San Mai Engraving: Etched Weight: 3.0 oz (86 g) Blade Length: 145 mm Total Length: 272 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm Handle: Octagonal Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hatsu-ginreis3-kiripetty115||item-1||solidtemplate||links||||||||Hatsukokoro Ginrei Silver 3 Kiri-Petty 115mm||HSIG3-KP115||links||Chefknivestogo Specials > ||95.000 ||||||||||||1||1||0||0||||||||SECTION BELOW PASTED FROM GINREI S3 PETTY 130MM (SPECS ARE UP TO DATE)
An octagonal ebony handle completes the knife, offering a secure grip, good balance, and a refined aesthetic that pairs perfectly with the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use. Made in Japan Steel: Silver 3 Stainless Steel Finish: Nashiji Edge Grind: 50/50 Construction: San Mai Engraving: Etched Weight: 2.5 oz (72 g) Blade Length: 115 mm Total Length: 242 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Handle: Octagonal Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hagisi3na17||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginrei-silver-3-nakiri-170mm-31.png||||||Hatsukokoro Ginrei Silver 3 Nakiri 170mm||HSIG3-N170||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||130.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Ginrei Silver 3 Nakiri 170mm
The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This nakiri is forged with a Silver 3 (Ginsan) stainless steel core, valued for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a crisp, responsive edge while remaining forgiving enough for daily kitchen work. It sharpens cleanly on water stones and offers edge retention that exceeds most entry-level stainless steels.
The blade is finished in a subtle nashiji texture that adds visual depth while helping reduce food adhesion during chopping. A san mai construction sandwiches the Silver 3 core between softer stainless cladding, improving toughness and durability without sacrificing cutting feel. The even 50/50 double bevel grind makes the knife intuitive and comfortable for both right- and left-handed users.
At 170mm, this nakiri excels at vegetable prep—cleanly slicing, push-cutting, and chopping with speed and precision. The tall blade profile provides excellent knuckle clearance and generous board contact, while the thin spine and flat edge profile promote efficient, repeatable cuts with minimal rocking. The result is a knife that feels fast, stable, and confidence-inspiring on the board.
An octagonal ebony handle completes the design, offering a secure grip, good balance, and a refined aesthetic that pairs beautifully with the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use. Made in Japan Steel: Silver 3 Stainless Steel Finish: Nashiji Edge Grind: 50/50 Construction: San Mai Engraving: Etched Weight: 6.2 oz (176 g) Blade Length: 161 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Handle: Octagonal Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hagisi3pe13||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginrei-silver-3-petty-130mm-13.png||||||Hatsukokoro Ginrei Silver 3 Petty 130mm||HSIG3-P130||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||105.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Ginrei Silver 3 Petty 130mm
The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This petty knife is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. When properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen tasks. It sharpens easily on water stones and offers edge retention that outperforms most entry-level stainless steels.
The blade features a soft nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction surrounds the Silver 3 core with softer stainless cladding, improving toughness and durability without compromising cutting feel. The even 50/50 double bevel grind makes the knife comfortable and predictable for both right- and left-handed users.
At 130mm, this petty excels at precision work—trimming proteins, slicing fruit, segmenting citrus, and handling in-hand tasks where control matters most. Its narrow blade profile and light weight make it extremely nimble, while the thin spine allows for clean, accurate cuts on the board when needed. This is an ideal complement to a gyuto or santoku for detail-oriented prep.
An octagonal ebony handle completes the knife, offering a secure grip, good balance, and a refined aesthetic that pairs perfectly with the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use. Made in Japan Steel: Silver 3 Stainless Steel Finish: Nashiji Edge Grind: 50/50 Construction: San Mai Engraving: Etched Weight: 2.8 oz (78 g) Blade Length: 131 mm Total Length: 256 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Handle: Octagonal Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hagisi3sa17||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginrei-silver-3-santoku-170mm-13.png||||||Hatsukokoro Ginrei Silver 3 Santoku 170mm||HSIG3-S170||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||130.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Ginrei Silver 3 Santoku 170mm
The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This santoku is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen use. It sharpens cleanly on water stones and holds an edge longer than most entry-level stainless steels.
The blade features a nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction wraps the Silver 3 core in softer stainless cladding for added toughness and durability. The grind is an even 50/50 double bevel, making it comfortable and predictable for both right- and left-handed users.
At 170mm, the santoku excels as a true all-purpose kitchen knife—ideal for slicing proteins, chopping vegetables, and handling everyday prep with efficiency. The blade height provides good knuckle clearance, while the thin spine and moderate weight give the knife a nimble, balanced feel on the board.
An octagonal ebony handle completes the package, offering a secure grip, excellent balance, and a refined aesthetic that complements the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.
Made in Japan Steel: Silver 3 Stainless Steel Finish: Nashiji Edge Grind: 50/50 Construction: San Mai Engraving: Etched Weight: 5.2 oz (148 g) Blade Length: 173 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Octagonal Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahabu18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-bunka-180mm-13.png||||||Hatsukokoro HAP40 Bunka 180mm||FHP-B180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||165.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro HAP40 Bunka 180mm is a compact, versatile knife built for precision work and long-lasting edge performance. We’ve long referred to HAP40 as “Voodoo Steel” because it holds an edge significantly longer than most steels while still being relatively easy to sharpen. With its high hardness and fine grain structure, it delivers excellent cutting feel, edge stability, and durability for everyday use.
The bunka profile offers a flat edge for push cutting along with a pointed tip for detail work, making it a great all-around option in a slightly shorter length. The blade features a clean kasumi finish with stainless cladding for easier maintenance, and a well-balanced grind that combines thin cutting ability with strength. A one-piece octagonal ebony handle completes the knife with a refined look and comfortable grip.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent chipping. Although semi-stainless, dry promptly after use to maintain the edge and finish.
Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai Edge Steel: HAP40 Semi Stainless Steel Cladding: Stainless Steel Finish: Kasumi Edge Grind: Even HRC: 65-66 Weight: 4.7 oz (134 g) Blade Length: 180 mm Total Length: 318 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Handle: Octagonal Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahagy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-gyuto-210mm-13.png||||||Hatsukokoro HAP40 Gyuto 210mm||FHP-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||215.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro HAP40 Gyuto 210mm is a high-performance kitchen knife built for serious edge retention and long-term durability. We’ve long referred to HAP40 as “Voodoo Steel” because it holds a sharp edge noticeably longer than most steels while still being very manageable to sharpen. Heat treated to a high hardness, it delivers excellent cutting performance with a fine, precise edge and impressive wear resistance.
The blade features a clean kasumi finish with stainless cladding for easier maintenance, paired with a well-executed grind that balances thin cutting ability with durability. The one-piece octagonal ebony handle adds a refined look and solid feel in hand, making this an excellent choice for both home cooks and professionals seeking long-lasting performance.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent chipping. Although semi-stainless, dry promptly after use to maintain the edge and finish. Brand: Hatsukokoro Location: Tosa, Japan Construction: San Mai Edge Steel: HAP40 Semi Stainless Steel Cladding: Stainless Steel Finish: Kasumi Edge Grind: Even HRC: 65-66 Weight: 5.4 oz (154 g) Blade Length: 213 mm Total Length: 356 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Handle: Octagonal Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haha||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-14.png||||||Hatsukokoro Hayabusa ATS34||||specials > forknco > hatsukokoro||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||0||1||0||0||||hahagy21 haatpe15 haatsa18 haatki21||||The Hayabusa ATS-34 line offers Japanese blade performance with the ease of stainless steel. It is fast, sharp, and ready to go the distance in any kitchen. These excellent knives come in Damascus or kasumi cladding, depending on your taste.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havg5lape12||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg5-laser-petty-120mm-56.png||||||Hatsukokoro Hayabusa Ginsan||||specials > forknco > hatsukokoro||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||0||1||0||0||||havg5lape121 hahagibu18 hahagiststsa hahavg5gy21 hahagiki21||||The Hatsukokoro Hayabusa Ginsan line is built around a simple idea: grind the blade as thin as it can go without sacrificing integrity, then let the steel do the rest. Ginsan - also called Silver #3 - delivers a refined, nearly stainless experience with sharpness that competes with carbon steel. Among the lightest, most food-releasing knives in the Hatsukokoro lineup.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahagibu18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-bunka-180mm-213.png||||||Hatsukokoro Hayabusa Ginsan Bunka 180mm||HHG-B180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||140.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Hayabusa Ginsan Bunka 180mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price, this is your knife. Brand: Hatsukokoro Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless HRC: 60-61 Engraving: Etched Weight: 4.3 oz (122 g) Blade Length: 174 mm Total Length: 312 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahavg5gy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg5-hayabusa-gyuto-210mm-117.png||||||Hatsukokoro Hayabusa Ginsan Gyuto 210mm||HHG-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||150.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Hayabusa Ginsan Gyuto 210mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price this is your knife. Brand: Hatsukokoro Location: Seki City, Japan Construction: Roll forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless HRC: 60-61 Engraving: Etched Weight: 4.4 oz (126 g) Blade Length: 215 mm Total Length: 358 mm Spine Thickness at Base: 1.9 mm Blade Height: 47 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahagiki21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-kiritsuke-210mm-175.png||||||Hatsukokoro Hayabusa Ginsan Kiritsuke 210mm||HHG-K210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||150.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Hayabusa Ginsan Kiritsuke 210mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price this is your knife. Brand: Hatsukokoro Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel HRC: 60-61 Engraving: Etched Weight: 4.8 oz (136 g) Blade Length: 217 mm Total Length: 357 mm Spine Thickness at Base: 1.9 mm Blade Height: 47 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havg5lape121||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg5-hayabusa-petty-120mm-94.png||||||Hatsukokoro Hayabusa Ginsan Petty 150mm||HHG-P150||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||90.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Hayabusa Ginsan Petty 150mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price, this is your knife. It's laser thin and drops through food. Brand: Hatsukokoro Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel HRC: 60-61 Engraving: Etched Weight: 2.5 oz (70 g) Blade Length: 153 mm Total Length: 276 mm Spine Thickness at Base: 1.9 mm Blade Height: 30 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahagiststsa||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-stainless-steel-santoku-180mm-51.png||||||Hatsukokoro Hayabusa Ginsan Santoku 180mm||HHG-S180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||140.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hayabusa Ginsan Stainless Steel Santoku 180mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price, this is your knife. Brand: Hatsukokoro Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: Ginsan Stainless Steel Cladding: Stainless HRC: 61 Engraving: Etched Weight: 4.3 oz (122 g) Blade Length: 174 mm Total Length: 313 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahavgts||item.||solidtemplate||hatsukokoro||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-vg10-tsuchime-7.png||||||Hatsukokoro Hayabusa VG10 Tsuchime||||specials > forknco > hatsukokoro||Resources > For Knife Collectors > Hatsukokoro Knives > ||||||||||||||0||1||0||0||||havgtspe15 hahavgtsna16 havgtssa181 havgtsgy21||||Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi. It's a mouthful so let's break it down. Hatsukokoro is the maker's name. Hayabusa, the Japanese word for falcon, means "high performance." VG10 is the stainless steel used on the edge of the knife. Tsuchime means "hammered." Suminagashi means "Damascus." Experience a great Japanese cutting tool at a great price.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havgtsgy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-gyuto-210mm-13.png||||||Hatsukokoro Hayabusa VG10 Tsuchime Gyuto 210mm||HQS-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||125.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Gyuto 210mm is a versatile, high-performance chef’s knife that offers excellent cutting ability with refined aesthetics. Hatsukokoro continues to deliver strong value, and the Hayabusa (“falcon”) line is designed for speed and precision with a thin, responsive grind. The core steel is VG10 stainless, well known for its edge retention, corrosion resistance, and ability to take a very sharp, durable edge.
This knife features stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking while adding texture and visual appeal. The gyuto profile is the Japanese equivalent of a chef’s knife, making it ideal for a wide range of kitchen tasks including slicing, dicing, and chopping. Its light weight and thin geometry give it a nimble feel, while the octagonal bubinga handle provides comfort and control during extended use.
What Customers Are Saying:
Customers appreciate the balance of performance and value, noting the smooth cutting feel, sharp edge, and attractive finish. Many find it to be an excellent all-purpose knife that performs well above its price point.
Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance. Brand: Hatsukokoro Location: Sakai, Japan Construction: San Mai Edge Steel: VG10 Stainless Steel Cladding: Stainless, Tsuchime, Suminagashi Weight: 5.1 oz (146 g) Blade Length: 205 mm Total Length: 352 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm Handle: Octagonal Bubinga||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahavgtsna16||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-vg10-tsuchime-nakiri-165mm-107.png||||||Hatsukokoro Hayabusa VG10 Tsuchime Nakiri 165mm||HQS-N165||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||115.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Nakiri 165mm is a high-performance vegetable knife that blends excellent cutting ability with striking aesthetics. Hatsukokoro is known for delivering strong value, and this Hayabusa (“falcon”) line lives up to its name with thin geometry and precise performance. The core steel is VG10 stainless, a proven favorite for its edge retention, corrosion resistance, and ability to take a very fine edge.
This knife features a stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking and adds visual depth. The flat profile makes it ideal for push cutting vegetables, while the thin grind gives it a smooth, effortless feel on the board. The octagonal olivewood handle provides a comfortable, secure grip (note: older videos may show an ebony handle). This is a great choice for anyone looking for a beautiful, low-maintenance nakiri with excellent performance.
What Customers Are Saying:
Customers highlight the knife’s thin grind, smooth cutting feel, and excellent performance on both soft ingredients and denser vegetables. Many note that it sharpens easily, takes a very keen edge, and holds it well, exceeding expectations for the price.
Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.
Brand: Hatsukokoro Location: Sakai, Japan Construction: San Mai Edge Steel: VG10 Stainless Steel Cladding: Stainless, Tsuchime, Suminagashi Weight: 5.5 oz (156 g) Blade Length: 164 mm Total Length: 317 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Handle: Octagonal Olive Wood (Trust Pictures not video)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havgtspe15||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-petty-150mm-82.png||||||Hatsukokoro Hayabusa VG10 Tsuchime Petty 150mm||HQS-P150||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||85.000 ||||||||||||1||1||1||0||||||||Hatsukokoro is a Sakai-based knife brand working with Nihei Takahiro to produce a range of knives that deliver serious quality at accessible prices. Hayabusa - the Japanese word for falcon - names the line that represents their best effort at combining premium surface treatment with practical stainless performance. The combination on this petty is genuinely striking: a VG10 stainless steel core in a San Mai construction, clad in stainless and finished with both tsuchime (hammered) texture above the shinogi and suminagashi (flowing water Damascus) layering on the lower blade road. Two of the most visually appealing surface treatments in Japanese knife making, on one small blade.
At 2.6 oz and 151mm this is a light, compact petty that handles detail work with minimal fatigue - trimming, segmenting, in-hand peeling, and precision board work where a longer knife would be clumsy. The 2mm spine at the heel tapers well toward the tip, keeping the blade responsive at the point where fine work happens. VG10 stainless is low maintenance and sharpens readily on quality water stones, making this an accessible choice for cooks who want Japanese knife aesthetics and performance without reactive steel concerns. The octagonal bubinga handle is well-fitted and comfortable in a pinch grip, with a warm reddish-brown color that contrasts nicely with the Damascus blade pattern.
Care Instructions: VG10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The bubinga handle benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havgtssa181||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-santoku-180mm-13.png||||||Hatsukokoro Hayabusa VG10 Tsuchime Santoku 180mm||HQS-S180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||115.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Santoku 180mm is a versatile, high-performance kitchen knife that combines excellent cutting ability with eye-catching design. Hatsukokoro is known for delivering great value, and the Hayabusa (“falcon”) line reflects that with thin geometry and responsive performance. The core steel is VG10 stainless, a popular choice for its edge retention, corrosion resistance, and ability to take a very sharp edge.
This knife features stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking and adds texture and depth to the blade. The santoku profile is ideal for a wide range of kitchen tasks including vegetables, proteins, and general prep work. Its relatively thin grind and light weight give it a nimble, easy-to-control feel on the board. The octagonal bubinga handle provides a comfortable, balanced grip for extended use.
What Customers Are Saying:
Customers appreciate the lightweight feel, smooth cutting performance, and excellent value. Many note how sharp the knife gets and how well it performs across a wide range of ingredients, making it a reliable daily driver.
Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.
Brand: Hatsukokoro Location: Sakai, Japan Construction: San Mai Edge Steel: VG10 Stainless Steel Cladding: Stainless, Tsuchime, Suminagashi Weight: 4.5 oz (128 g) Blade Length: 174 mm Total Length: 316 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm Handle: Octagonal Bubinga||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahisld||item.||solidtemplate||sldsteel||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokori-hikari-sld-22.png||||||Hatsukokoro Hikari SLD||||shopbysteel > sldsteel||Shop by Steel > SLD Steel > ||||||||||||||0||1||0||0||||haslddaki11 haslddape13 haslddabu17 haslddana16 haslddasa17 haslddagy19 haslddagy21 hahisldpe13 hahisldho15 hahisldsa17 hahisldna16 hahisldgy19 hahisldgy21||||The Hatsukokoro Hikari series offers a refined blend of precision, agility, and traditional Japanese craftsmanship. Designed for both home cooks and professional chefs, these knives excel at everything from detailed vegetable work to slicing proteins with ease and control.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahisldgy19||item-1||solidtemplate||hahisld||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-gyuto-195mm-13.png||||||Hatsukokoro Hikari SLD Gyuto 195mm||HIK-G195||shopbysteel > sldsteel > hahisld||Shop by Steel > SLD Steel > Hatsukokoro Hikari SLD > ||140.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari SLD Gyuto 195mm offers exceptional value in a versatile, mid-sized kitchen knife designed for serious home cooks and professional chefs alike. It combines precise Japanese craftsmanship with a durable semi-stainless steel core and refined aesthetic, making it a standout performer in any kitchen.
SLD steel provides enhanced rust resistance compared to traditional carbon steels, but we still recommend hand-washing and drying the blade promptly after use. Regular stropping or honing will help maintain its razor-sharp edge for years to come. Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance Finish: Satin polish promotes food release and reduces drag during slicing Handle: Octagonal ebony wood for a comfortable, secure grip with elegant styling Weight: 4.8 oz (136 g) Blade Length: 198 mm Total Length: 340 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahisldgy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-gyuto-210mm-13.png||||||Hatsukokoro Hikari SLD Gyuto 210mm||HIK-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||145.000 ||||||||||||1||1||1||0||||||||SLD steel by Hitachi sits in a genuinely useful middle ground that most cooks have not encountered. It is a semi-stainless tool steel - harder and more wear-resistant than most stainless options, with better corrosion resistance than standard carbon steels. For cooks who want the cutting performance of a hard reactive steel but find the maintenance demands of carbon too high for their kitchen environment, SLD is the answer. Hatsukokoro brings it to the Hikari gyuto in a San Mai construction with soft stainless cladding, and the result is a knife that cuts with clarity and confidence while requiring significantly less reactive maintenance than Blue or White steel alternatives. Hikari means light in Japanese - a name that suits the clean, refined aesthetic of this line.
The spec list on this knife rewards close reading. The primary grind is convex rather than flat, which means the blade surface bows slightly outward behind the edge - a geometry that reduces food sticking and adds some toughness to the edge without sacrificing the thin behind-the-edge profile that makes Japanese knives cut well. The edge is sharpened to 12 degrees per side, which is acute enough to deliver the clean, low-resistance cutting feel that distinguishes Japanese knives from their European counterparts. The satin polish above the shinogi promotes food release and gives the blade a refined, professional look without the reflectivity of a mirror finish. At 4.7 oz and 212mm the knife is well-proportioned - substantial enough for confident extended use, light enough to work comfortably through long prep sessions. The octagonal ebony handle is fitted cleanly and sits well in a pinch grip.
Care Instructions: SLD is semi-stainless with better corrosion resistance than carbon steel, but hand washing and prompt drying after use is still recommended. Avoid the dishwasher. Sharpen on quality water stones - the convex grind responds well to a careful sharpening technique. Strop regularly between sharpenings to maintain the acute edge angle. Avoid bones, frozen foods, and hard surfaces that could chip the edge.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahisldho15||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-honesuki-150mm-13.png||||||Hatsukokoro Hikari SLD Honesuki 150mm||HIK-H150||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||125.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari SLD Honesuki 150mm is built for those who value function, form, and sharp execution. This honesuki is purpose-built for breaking down poultry and working around joints with control and precision. The compact profile and pointed tip make it easy to maneuver through tight spaces, while the relatively tall heel provides stability when trimming and portioning. The thin spine and moderate weight give the knife a nimble, balanced feel in hand. Whether you're in a professional kitchen or your home setup, this honesuki brings a clean, confident cut every time.
Crafted with SLD semi-stainless tool steel, the blade delivers excellent edge retention and toughness with less maintenance than traditional carbon steel. The refined grind, clean kasumi finish, and visible hamon line give the blade a serious, understated aesthetic: no gimmicks, just performance.
The dark octagonal handle is made from rich hardwood ebony, with a polished finish. It feels solid in the hand and looks as good as it performs. Light, responsive, and laser-sharp out of the box, this one is built for precision and control in tight spaces.
Care Tips: Hand wash and dry immediately--no soaking Use only on wood or soft plastic boards Avoid cutting through bones, frozen foods, or hard rinds Sharpen with quality whetstones to maintain the edge Store properly to protect the edge--our sayas do not fit this knife; choose the felt guard instead
Specs: Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai Steel: SLD Semi-Stainless Tool Steel Weight: 2.9 oz (82 g) Blade Length: 150 mm Total Length: 277 mm Spine Thickness at Base: 2 mm Blade Height: 38 mm Handle: Octagonal Ebony Grind: 50/50 Convex Finish: Satin Kasumi with Etched Hamon||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahisldna16||item-1||solidtemplate||hahisld||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-nakiri-160mm-13.png||||||Hatsukokoro Hikari SLD Nakiri 160mm||HIK-N160||shopbysteel > sldsteel > hahisld||Shop by Steel > SLD Steel > Hatsukokoro Hikari SLD > ||140.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari Nakiri 160mm is a beautifully crafted kitchen knife, ideal for home cooks and professional chefs seeking performance and precision. The nakiri excels at preparing vegetables with ease. Built around a durable SLD semi-stainless steel core and refined with a clean satin finish, the Hikari line combines traditional craftsmanship with everyday practicality.
SLD steel offers excellent edge retention and greater rust resistance than most carbon steels, but we recommend hand washing and drying the blade immediately after use. Regular honing or occasional stropping will keep it sharp and performing at its best. Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance Finish: Satin polish promotes food release and reduces drag during slicing Handle: Octagonal Ebony Weight: 5.6 oz (158 g) Blade Length: 160 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahisldpe13||item-1||solidtemplate||hahisld||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-petty-130mm-13.png||||||Hatsukokoro Hikari SLD Petty 130mm||HIK-P130||shopbysteel > sldsteel > hahisld||Shop by Steel > SLD Steel > Hatsukokoro Hikari SLD > ||110.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari SLD Petty 130mm is built for those who value function, form, and sharp execution. This knife is the go-to choice for detail work--trimming proteins, prepping herbs, and slicing citrus--where a full-sized gyuto would feel overkill. Whether you're in a professional kitchen or your home setup, this petty brings a clean, confident cut every time.
Crafted with SLD semi-stainless tool steel, the blade delivers excellent edge retention and toughness with less maintenance than traditional carbon steel. The refined grind, clean kasumi finish, and visible hamon line give the blade a serious, understated aesthetic: no gimmicks, just performance.
The dark octagonal handle is made from rich hardwood ebony, with a polished finish. It feels solid in the hand and looks as good as it performs. Light, responsive, and laser-sharp out of the box, this one is built for precision and control in tight spaces.
Care Tips: Hand wash and dry immediately--no soaking Use only on wood or soft plastic boards Avoid bones, frozen foods, or hard rinds Store in a saya or blade guard Sharpen with quality whetstones to maintain the edge
Specs: Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai Steel: SLD Semi-Stainless Tool Steel Weight: 2.8 oz (80 g) Blade Length: 130 mm Total Length: 250 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm Handle: Octagonal Ebony Grind: 50/50 Convex Finish: Satin Kasumi with Etched Hamon||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahisldsa17||item-1||solidtemplate||hahisld||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-santoku-170mm-13.png||||||Hatsukokoro Hikari SLD Santoku 170mm||HIK-S170||shopbysteel > sldsteel > hahisld||Shop by Steel > SLD Steel > Hatsukokoro Hikari SLD > ||135.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari Santoku 170mm is a beautifully crafted all-purpose kitchen knife, ideal for home cooks and professional chefs seeking performance and precision. With its shorter, broader blade profile, the santoku excels at slicing, dicing, and chopping vegetables, fish, and meats with ease. Built around a durable SLD semi-stainless steel core and refined with a clean satin finish, the Hikari line combines traditional craftsmanship with everyday practicality.
SLD steel offers excellent edge retention and greater rust resistance than most carbon steels, but we recommend hand washing and drying the blade immediately after use. Regular honing or occasional stropping will keep it sharp and performing at its best. Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance Finish: Satin polish promotes food release and reduces drag during slicing Handle: Octagonal Ebony Weight: 4.6 oz (130 g) Blade Length: 171 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hatsukokoro||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-54.png||||||Hatsukokoro Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||allhakn haasmi haasda habl1 hakubl2 hawh2 hatsukokoro2 habl2rada haha havg5lape12 hahavgts hahisld harysg2 hatsukokoro1||||Hatsukokoro kitchen knives are crafted in Japan using a wide range of premium steels including Blue #1, Blue #2, Aogami Super, SG2, SLD, and Ginsan. Available in multiple lines and finishes, these Japanese kitchen knives offer serious performance and exceptional value from skilled craftsmen.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakubl2bu16||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-bunka-165mm-40.png||||||Hatsukokoro Kurogane Blue #2 Bunka 165mm||HGO-B165||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||110.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Kurogane Blue #2 series seamlessly blends traditional Japanese craftsmanship with exceptional performance. Handcrafted in Tosa, Japan, each knife features a hammer-forged san mai construction, boasting a razor-sharp Blue #2 steel core encased in soft iron cladding for enhanced durability and balance. The rustic kurouchi blacksmith finish adds timeless elegance. Please note that you need to wipe this knife dry to avoid rusting the carbon steel blade.
Designed with a 50/50 edge grind, these knives ensure effortless cutting for both right- and left-handed users. Perfectly balancing heritage and functionality, the Hatsukokoro Kurogane Blue #2 series is an indispensable addition to any kitchen.
Finish sharpening is recommended for optimal performance. Maker: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Grind: Even, Double Bevel Edge Steel: Blue #2 HRC: 62+- Weight: 5.2 oz (148 g) Blade Length: 168 mm Total Length: 310 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakubl2gy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-gyuto-210mm-13.png||||||Hatsukokoro Kurogane Blue #2 Gyuto 210mm||HGO-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||120.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Kurogane Blue #2 Gyuto 210mm
The Hatsukokoro Kurogane Blue #2 series represents honest, blacksmith-made Japanese knives rooted in tradition and function. Handcrafted in Tosa, Japan, each knife is hammer forged by a working blacksmith, not factory finished or cosmetically refined. These are true tools, built for performance first.
At the core is Blue #2 carbon steel, heat treated to approximately 62 HRC, prized for its excellent edge retention, sharpness, and feedback on the stones. The blade is constructed in san mai, with the hard Blue #2 core wrapped in soft iron cladding that adds toughness and resilience while reinforcing traditional forging methods.
The blade is finished with a rustic kurouchi surface, intentionally left raw and textured. Because these knives are made by hand, it is normal—and expected—to see small scratches, forge marks, or minor dents in the finish. These details are not defects; they are part of what makes each knife authentic and unique, reflecting the human hands that shaped it rather than machine perfection.
Ground with an even 50/50 double bevel, the Kurogane series is comfortable for both right- and left-handed users and performs well across a wide range of kitchen tasks. The grind emphasizes clean cutting and solid food release, making it a dependable daily-use gyuto for cooks who value function and character.
Please note that this knife features carbon steel and iron cladding, which will react to moisture. Wipe the blade dry during and after use to prevent rust and allow a natural patina to develop over time.
Finish sharpening is recommended to tailor the edge to your preferred cutting style and maximize performance.
Care Instructions: Hand wash only. Dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store safely in a saya or blade guard when not in use.
Maker: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Grind: Even, Double Bevel (50/50) Edge Steel: Blue #2 Carbon Steel HRC: ~62 Finish: Kurouchi (Rustic Blacksmith Finish) Weight: 6.5 oz (186 g) Blade Length: 206 mm Total Length: 347 mm Spine Thickness at Base: 3.5 mm Blade Height: 50 mm Handle: Octagonal Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakubl2kobu1||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-ko-bunka-120mm-13.png||||||Hatsukokoro Kurogane Blue #2 Ko Bunka 120mm||HGO-KB120||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||95.000 ||||||||||||1||1||1||0||||||||In the heart of Tosa, Japan, the Hatsukokoro Kurogane Blue #2 series epitomizes the fusion of timeless tradition and modern performance. Each knife is meticulously handcrafted, featuring a hammer-forged san mai construction that ensures unparalleled strength and resilience. At its core lies Blue #2 steel, celebrated for its razor-sharp edge retention, artfully encased in soft iron cladding that enhances both durability and balance. The rustic kurouchi blacksmith finish imparts an enduring elegance. Please wash and dry the blade after use to avoid rust.
With a precisely honed 50/50 edge grind, these knives offer effortless cutting precision for both right- and left-handed users, making them an ideal blend of heritage craftsmanship and contemporary functionality for any culinary environment.
Finish sharpening is recommended for optimal performance. Maker: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Grind: Even, Double Bevel Edge Steel: Blue #2 HRC: 62+- Weight: 3.4 oz (98 g) Blade Length: 123 mm Total Length: 250 mm Spine Thickness at Base: 3 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakubl2kobu8||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-ko-bunka-80mm-13.png||||||Hatsukokoro Kurogane Blue #2 Ko Bunka 80mm||HGO-KB80||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||90.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Kurogane Blue #2 Petty 85mm is handcrafted in Tosa, Japan and reflects the region’s long tradition of rugged, high-performance blades. Built with a hammer-forged san mai construction, it features a Blue #2 (Aogami #2) carbon steel core that delivers excellent edge retention, easy sharpening, and a crisp, responsive feel on the stones. The soft iron cladding adds toughness and balance, while the kurouchi finish provides a rustic look and a bit of added protection against corrosion.
Blue #2 carbon steel is well known for taking a very fine edge and holding it through extended use. Like all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. These knives often benefit from a light finish sharpening out of the box to reach their full potential. With proper care, this knife offers outstanding performance in a compact, versatile format.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.
Finish sharpening is recommended for optimal performance.
Weight: 2.8 oz (78 g) Blade Length: 85 mm Total Length: 214 mm Spine Thickness at Base: 3 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakubl2na16||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-nakiri-165mm-189.png||||||Hatsukokoro Kurogane Blue #2 Nakiri 165mm||HGO-N165||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||115.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Kurogane Blue #2 series seamlessly blends traditional Japanese craftsmanship with exceptional performance. Handcrafted in Tosa, Japan, each knife features a hammer-forged san mai construction, boasting a razor-sharp Blue #2 steel core encased in soft iron cladding for enhanced durability and balance. The rustic kurouchi blacksmith finish adds timeless elegance. Please note that you need to wipe this knife dry to avoid rusting the carbon steel blade.
Designed with a 50/50 edge grind, these knives ensure effortless cutting for both right- and left-handed users. Perfectly balancing heritage and functionality, the Hatsukokoro Kurogane Blue #2 series is an indispensable addition to any kitchen.
Finish sharpening is recommended for optimal performance. Maker: Hatsukokoro Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Grind: Even, Double Bevel Edge Steel: Blue #2 HRC: 62+- Weight: 6.0 oz (170 g) Blade Length: 160 mm Total Length: 310 mm Spine Thickness at Base: 3 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hawh2||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-white-2-63.png||||||Hatsukokoro Kurokaze||||shopbysteel > white2steel||Shop by Steel > White #2 Steel > ||||||||||||||0||1||0||0||||hakuwh2pe16 hakuwh2gy18 hakuwh2gy21 hakubl2de15 hakubl2de16 hakubl2de18||||Hatsukokoro's White #2 line of knives feature good quality carbon steel with simple kasumi or kurouchi finishes and nice handles at a good price.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakubl2de15||item-1||solidtemplate||hawh2||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-blue-2-deba-155mm-13.png||||||Hatsukokoro Kurokaze Blue #2 Deba 155mm||HAB2K-D155||shopbysteel > white2steel > hawh2||Shop by Steel > White #2 Steel > Hatsukokoro Kurokaze > ||125.000 ||||||||||||1||1||1||0||||||||Hatsukokoro’s Blue #2 series delivers excellent value with quality carbon steel, traditional finishes, and well-crafted handles. Blue #2 steel is known for taking a very sharp edge and being easy to maintain, making it a favorite for cooks who enjoy the feel and performance of carbon steel.
This knife features a distinctive hybrid design, combining a thick, deba-like spine with a double bevel edge and a bunka-style profile. The extra thickness adds strength and a solid feel, while the pointed tip and flatter edge provide versatility for general prep and detailed work. It’s a great choice for users who want a more robust knife with broader usability than a traditional single bevel blade.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Stainless Steel HRC: 61 Weight: 8.6 oz (244 g) Blade Length: 155 mm Total Length: 310 mm Spine Thickness at Base: 7 mm Blade Height: 53 mm Handle: Oak Octagonal Ferrule: Buffalo Horn We do not carry a saya that fits this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakubl2de16||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-blue-2-deba-165mm-13.png||||||Hatsukokoro Kurokaze Blue #2 Deba 165mm||HAB2K-D165||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||140.000 ||||||||||||1||1||1||0||||||||Hatsukokoro’s Blue #2 line offers excellent value with quality carbon steel, simple finishes, and well-made handles at an attractive price point. Blue #2 steel is known for taking a very sharp edge and being relatively easy to sharpen, making it a great choice for cooks who enjoy responsive carbon steel performance.
This knife has a unique design that blends a thick, deba-like spine with a double bevel edge and a bunka-style profile. The added thickness provides strength and durability, while the pointed tip and flatter edge make it more versatile for general prep and detail work. It’s a great option for users who want a robust, workhorse feel with more flexibility than a traditional single bevel knife.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Stainless Steel HRC: 61 Weight: 9.3 oz (264 g) Blade Length: 168 mm Total Length: 320 mm Spine Thickness at Base: 7 mm Blade Height: 53 mm Handle: Oak Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakubl2de18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-blue-2-deba-180mm-13.png||||||Hatsukokoro Kurokaze Blue #2 Deba 180mm||HAB2K-D180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||150.000 ||||||||||||1||1||1||0||||||||Hatsukokoro’s Blue #2 line offers excellent value with solid carbon steel performance, simple finishes, and attractive handles. Blue #2 steel is well known for its ability to take a very sharp edge while still being relatively forgiving to sharpen, making it a favorite among cooks who enjoy the feel of carbon steel.
This knife stands out with a thick, powerful build similar to a deba, but with a double bevel edge for easier use and more versatility. The added thickness provides strength and stability for heavier prep, while the grind still allows for controlled, precise cutting. It’s a great option for users who want a more robust knife without committing to a single bevel design.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Stainless Steel HRC: 61 Engraving: Laser Engraved Handle: Teak Octagonal Ferrule: Buffalo Horn Weight: 11.2 oz (318 g) Blade Length: 185 mm Total Length: 337 mm Spine Thickness at Base: 7 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harysg2||item.||solidtemplate||sg2steel||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-6.png||||||Hatsukokoro Ryuhyo SG2||||shopbysteel > sg2steel||Shop by Steel > R-2 & SG2 Steel > ||||||||||||||0||1||0||0||||harysg2pe15 harysg2bu18 harysg2sa18 harysg2ki21 harysg2ki24 harysg2gy21 harysg2gy24 hasg2dape15 hasg2dasa18 hasg2dabu18 hasg2dagy21 hasg2daki21 hasg2dagy24 hasg2daki24||||The Ryuhyo collection from Hatsukokoro takes its name from the drifting sea ice of northern Japan, and each knife reflects that inspiration with shimmering Damascus-style blades and elegant ebony or olivewood handles. Crafted with premium SG2 stainless steel, these knives deliver long-lasting sharpness, excellent edge retention, and a lightweight, balanced feel. The Ryuhyo line blends beauty, precision, and performance in every cut.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harysg2bu18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-bunka-180mm-56.png||||||Hatsukokoro Ryuhyo SG2 Bunka 180mm||HDR-B180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||235.000 ||||||||||||1||1||1||0||||||||Ryuhyo translates to “Flowing Ice” — it reflects the knife’s smooth, gliding cut and clean, flowing Damascus pattern.
The Ryuhyo Bunka blends high-grade modern steel with elegant Japanese craftsmanship. Fueled by premium SG2 powdered stainless steel, this knife offers exceptional hardness, razor-sharp edge retention, and satisfying, long-term performance — all while delivering the versatility every home kitchen needs.
The blade geometry is ideal for slicing, dicing, and mincing: a broad, flat profile near the heel transitions to a gentle belly toward the tip, offering smooth cuts and excellent food release. The generous blade height combines with a balanced weight (~138 g / 4.9 oz) and stainless Damascus cladding to give a sense of solidity and precision in hand.
The octagonal ebony handle is crafted for comfort and control, giving the knife a refined, traditional Japanese feel that pairs beautifully with the Damascus blade.
Care Instructions:
Hand-wash with mild soap and dry thoroughly after use. Avoid the dishwasher, harsh detergents, and abrasive scrubbers, as they can damage the edge and finish. Do not cut frozen foods or hard bones. Store the knife in a blade guard or saya, on a magnetic strip, or in a block to protect the edge. Maintain the edge with a ceramic rod or strop between sharpenings, and use water stones when a full sharpening is needed.
Features:
Maker: Hatsukokoro Location: Sakai, Japan Steel: SG2 Edge: Double Bevel - 50/50 Handle: Octagonal Ebony Weight: 4.9 oz (138 g) Blade Length: 176 mm Total Length: 314 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harysg2gy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-gyuto-210mm-52.png||||||Hatsukokoro Ryuhyo SG2 Gyuto 210mm||HDR-G210||newarrivals||New Arrivals > ||250.000 ||||||||||||1||1||1||0||||||||Ryuhyo means "drift ice" in Japanese, capturing the essence of shimmering sea ice sliding across Hokkaido’s northern waters. This knife reflects that inspiration with a refined, elegant design and high-performance construction.
The blade is made from premium SG2 (also known as R2) powdered stainless steel, known for its razor-sharp edge, long-lasting durability, and resistance to corrosion. It features a sanmai construction, with a hard SG2 core clad between softer stainless steel layers. The blade is hardened to approximately 62 to 64 HRC, making it ideal for precision slicing and professional-level performance. The mirror-polished finish showcases a Damascus-style pattern that glimmers like drifting ice, complemented by a laser-etched Hatsukokoro logo.
At 218 mm edge length and a total length of 361mm, the Ryuhyo Gyuto offers a versatile profile perfect for slicing vegetables, meats, and herbs. Its 48 mm blade height and 2 mm spine thickness at the base provide a comfortable balance between agility and control. Weighing only 146 grams (5.2 oz), the knife feels light and fast in the hand. The octagonal ebony handle adds ergonomic comfort and a rich, natural aesthetic.
Hand washing is essential—use mild soap and warm water, and dry the blade immediately after cleaning. Do not soak, as moisture may cause spotting. Always use a wood or plastic cutting board and avoid glass, stone, or metal surfaces. For sharpening, we recommend high-quality whetstones in the 1,000 to 6,000 grit range. Store the knife in a sheath or knife block to protect the edge, and avoid chopping bones or frozen foods to preserve the fine cutting performance. Maker: Hatsukokoro Location: Sakai, Japan Steel: SG2 Edge: Double Bevel - 50/50 Handle: Octagonal Ebony Weight: 5.2 oz (146 g) Blade Length: 218 mm Total Length: 361 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harysg2gy24||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-gyuto-240mm-13.png||||||Hatsukokoro Ryuhyo SG2 Gyuto 240mm||HDR-G240||newarrivals||New Arrivals > ||275.000 ||||||||||||1||1||1||0||||||||Ryuhyo means drift ice in Japanese, symbolizing the serene, glimmering sheets of sea ice that move across the northern waters of Hokkaido. The Ryuhyo 240mm Gyuto channels this imagery with a striking design and high-performance build crafted for serious cooks and professionals alike.
The blade is forged from premium SG2 (R2) powdered stainless steel, offering an exceptional blend of sharpness, edge retention, and corrosion resistance. It features a sanmai construction, where a hard SG2 core is layered between softer stainless cladding for added durability and easier maintenance. With a hardness rating of approximately 62 to 64 HRC, it is built for precision work and long-lasting sharpness. The mirror-polished blade boasts a Damascus-style pattern that mirrors drifting ice, finished with a laser-etched Hatsukokoro logo for subtle elegance.
With an edge length of 244 mm and an overall length of 390 mm, this gyuto offers added reach for larger prep tasks without sacrificing control. The blade height of 53 mm and a spine thickness of 2 mm at the base provide a confident and balanced feel. Weighing just 184 grams (6.5 ounces), it remains lightweight and agile in hand. The octagonal ebony handle is both ergonomic and beautifully understated, providing a warm contrast to the polished blade.
To care for the knife, hand wash only with mild soap and warm water, and dry it immediately after use. Avoid soaking, as excessive moisture may lead to spotting. Use only wooden or plastic cutting boards and steer clear of hard surfaces like glass, stone, or metal. Sharpen with quality whetstones in the 1,000 to 6,000 grit range for best results. Store the knife in a sheath or knife block and avoid cutting bones or frozen items to preserve the fine edge. Maker: Hatsukokoro Location: Sakai, Japan Handle: Octagonal Ebony Weight: 6.5 oz (184 g) Blade Length: 244 mm Total Length: 390 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harysg2ki21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-kiritsuke-210mm-13.png||||||Hatsukokoro Ryuhyo SG2 Kiritsuke 210mm||HDR-K210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||250.000 ||||||||||||1||1||1||0||||||||Ryuhyo means "drift ice" in Japanese, capturing the essence of shimmering sea ice sliding across Hokkaido’s northern waters. This knife reflects that inspiration with a refined, elegant design and high-performance construction.
The blade is made from premium SG2 (also known as R2) powdered stainless steel, known for its razor-sharp edge, long-lasting durability, and resistance to corrosion. It features a sanmai construction, with a hard SG2 core clad between softer stainless steel layers. The blade is hardened to approximately 62 to 64 HRC, making it ideal for precision slicing and professional-level performance. The mirror-polished finish showcases a Damascus-style pattern that glimmers like drifting ice, complemented by a laser-etched Hatsukokoro logo.
At 218 mm edge length and a total length of just under 360mm, the Ryuhyo Kiritsuke 210mm offers a versatile profile perfect for slicing vegetables, meats, and herbs. Its 49 mm blade height and 2 mm spine thickness at the base provide a comfortable balance between agility and control. Weighing just over 150 grams, the knife feels light and fast in the hand. The octagonal ebony handle adds ergonomic comfort and a rich, natural aesthetic.
Hand washing is essential—use mild soap and warm water, and dry the blade immediately after cleaning. Do not soak, as moisture may cause spotting. Always use a wood or plastic cutting board and avoid glass, stone, or metal surfaces. For sharpening, we recommend high-quality whetstones in the 1,000 to 6,000 grit range. Store the knife in a sheath or knife block to protect the edge, and avoid chopping bones or frozen foods to preserve the fine cutting performance. Maker: Hatsukokoro Location: Sakai, Japan Steel: SG2 Edge: Double Bevel - 50/50 Handle: Octagonal Ebony Weight: 5.4 oz (154 g) Blade Length: 218 mm Total Length: 358 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harysg2ki24||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-kiritsuke-240mm-13.png||||||Hatsukokoro Ryuhyo SG2 Kiritsuke 240mm||HDR-K240||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||275.000 ||||||||||||1||1||1||0||||||||Ryuhyo means "drift ice" in Japanese, symbolizing the serene, glimmering sheets of sea ice that move across the northern waters of Hokkaido. The Ryuhyo 240mm Kiritsuke channels this imagery with a striking design and high-performance build crafted for serious cooks and professionals alike.
The blade is forged from premium SG2 (R2) powdered stainless steel, offering an exceptional blend of sharpness, edge retention, and corrosion resistance. It features a sanmai construction, where a hard SG2 core is layered between softer stainless cladding for added durability and easier maintenance. With a hardness rating of approximately 62 to 64 HRC, it is built for precision work and long-lasting sharpness. The mirror-polished blade boasts a Damascus-style pattern that mirrors drifting ice, finished with a laser-etched Hatsukokoro logo for subtle elegance.
With an edge length of 244 mm and an overall length of 390 mm, this kiritsuke offers added reach for larger prep tasks without sacrificing control. The blade height of 52 mm and a spine thickness of 2 mm at the base provide a confident and balanced feel. Weighing just 180 grams, it remains lightweight and agile in hand. The octagonal ebony handle is both ergonomic and beautifully understated, providing a warm contrast to the polished blade.
To care for the knife, hand wash only with mild soap and warm water, and dry it immediately after use. Avoid soaking, as excessive moisture may lead to spotting. Use only wooden or plastic cutting boards and steer clear of hard surfaces like glass, stone, or metal. Sharpen with quality whetstones in the 1,000 to 6,000 grit range for best results. Store the knife in a sheath or knife block and avoid cutting bones or frozen items to preserve the fine edge. Maker: Hatsukokoro Location: Sakai, Japan Handle: Octagonal Ebony Weight: 6.3 oz (180 g) Blade Length: 244 mm Total Length: 390 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harysg2pe15||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-petty-150mm-13.png||||||Hatsukokoro Ryuhyo SG2 Petty 150mm||HDR-P150||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||205.000 ||||||||||||1||1||1||0||||||||Ryuhyo translates to "Flowing Ice," a name that reflects this knife's smooth, gliding cut and the clean, fluid movement of its Damascus pattern. The Ryuhyo Petty 150mm is designed for precision work--trimming proteins, slicing fruit, and handling detailed prep with speed and control--making it an ideal utility knife for everyday kitchen use.
At the core is SG2 powdered stainless steel, a high-performance steel known for its extremely fine grain, high hardness, and excellent edge retention. Proper heat treatment allows SG2 to take a very sharp edge while maintaining good stability, and it sharpens cleanly on water stones. The thin, controlled grind gives the knife an effortless cutting feel, but like all hard Japanese steels, it should be used with care--avoid twisting cuts or hard foods to prevent chipping. A flowing Damascus cladding adds toughness and visual depth without sacrificing performance.
The octagonal ebony handle provides a secure, balanced grip and a refined traditional feel that complements the blade's clean lines and elegant finish.
Care Instructions: Hand wash only and dry immediately after use. Do not use a dishwasher or abrasive cleaners. Avoid cutting frozen foods, bones, or very hard items. Store dry in a blade guard, saya, block, or on a magnetic strip. Maintain the edge with a ceramic rod or strop between sharpenings and use water stones when full sharpening is required. Maker: Hatsukokoro Location: Sakai, Japan Steel: SG2 Powdered Stainless Cladding: Damascus Stainless Edge: Double Bevel, 50/50 Handle: Octagonal Ebony Weight: 2.6 oz (74 g) Blade Length: 156 mm Total Length: 280 mm Spine Thickness at Base: 1.5 mm Blade Height: 31 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harysg2sa18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-santoku-180mm-13.png||||||Hatsukokoro Ryuhyo SG2 Santoku 180mm||HDR-S180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||235.000 ||||||||||||1||1||1||0||||||||Ryuhyo translates to “Flowing Ice” — it reflects the knife’s smooth, gliding cut and clean, flowing Damascus pattern.
The Ryuhyo Santoku blends high-grade modern steel with elegant Japanese craftsmanship. Fueled by premium SG2 powdered stainless steel, this knife offers exceptional hardness, razor-sharp edge retention, and satisfying, long-term performance — all while delivering the versatility every home kitchen needs.
The blade geometry is ideal for slicing, dicing, and mincing: a broad, flat profile near the heel transitions to a gentle belly toward the tip, offering smooth cuts and excellent food release. The generous blade height combines with a balanced weight (~136 g / 4.8 oz) and stainless Damascus cladding to give a sense of solidity and precision in hand.
The octagonal ebony handle is crafted for comfort and control, giving the knife a refined, traditional Japanese feel that pairs beautifully with the Damascus blade.
Care Instructions: Hand-wash with mild soap and dry thoroughly after use. Avoid the dishwasher, harsh detergents, and abrasive scrubbers, as they can damage the edge and finish. Do not cut frozen foods or hard bones. Store the knife in a saya, on a magnetic strip, or in a block to protect the edge. Maintain the edge with a ceramic rod or strop between sharpenings, and use water stones when a full sharpening is needed.
Features: Maker: Hatsukokoro Location: Sakai, Japan Steel: SG2 Edge: Double Bevel - 50/50 Handle: Octagonal Ebony Weight: 4.8 oz (136 g) Blade Length: 177 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hasg2dabu18||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-bunka-180mm-13.png||||||Hatsukokoro SG2 Damascus Bunka 180mm||HD2D-B180||newarrivals||New Arrivals > ||190.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Ryuhyo SG2 Damascus Bunka 180mm is a handcrafted Japanese kitchen knife designed for precise, versatile food preparation. The bunka profile serves as an all-purpose chef’s kitchen knife, ideal for slicing vegetables, trimming proteins, mincing herbs, and handling daily meal prep tasks with control and efficiency. Lightweight and well-balanced, this kitchen knife feels nimble in hand and delivers clean, smooth cuts across a wide range of ingredients.
The core steel is SG2 powdered stainless steel, heat-treated to approximately 63 HRC for excellent edge retention and long-lasting sharpness. SG2 offers the performance of a high-end powdered steel with the convenience of stainless corrosion resistance. The core is clad in stainless Damascus using san mai construction, adding durability and subtle food release while maintaining a refined appearance. The double bevel 50/50 edge works comfortably for right- or left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping.
Care Instructions: Although this is a stainless kitchen knife, hand wash and dry after each use. Do not soak or place in the dishwasher. Use a quality cutting board. A light touch-up on a 1000–2000 grit stone will keep the edge performing at its best. Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai Forging: Roll Forged Core Steel: SG2 Powdered Stainless Steel Hardness: ~63 HRC Finish: Stainless Damascus Edge: Double Bevel, 50/50 Handle: Octagonal Olivewood Weight: 4.8 oz (136 g) Blade Length: 218 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hasg2dagy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-gyuto-240mm-201.png||||||Hatsukokoro SG2 Damascus Gyuto 210mm||HD2D-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||205.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new 210mm gyuto combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 136 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Gyuto 210mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the finish is stainless steel and light colored, like photo #3.
Specifications:
Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai Forging: Roll Forged Steel: SG2 HRC: 63± Finish: Stainless Damascus Edge: Double Bevel – 50/50 Handle: Octagonal Olivewood Weight: 4.8 oz (136 g) Blade Length: 218 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hasg2dagy24||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-gyuto-210mm-189.png||||||Hatsukokoro SG2 Damascus Gyuto 240mm||HD2D-G240||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||215.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new 240mm gyuto combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At just over 160 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Gyuto 240mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best.
Specifications:
Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai Forging: Roll Forged Steel: SG2 HRC: 63± Finish: Stainless Damascus Edge: Double Bevel – 50/50 Handle: Octagonal Olivewood Weight: 5.8 oz (164 g) Blade Length: 244 mm Total Length: 389 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hasg2daki21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-kiritsuke-210mm-13.png||||||Hatsukokoro SG2 Damascus Kiritsuke 210mm||HD2D-K210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||205.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new 210mm kiritsuke combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 130 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Kiritsuke 210mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best.
Specifications:
Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai Forging: Roll Forged Steel: SG2 HRC: 63± Finish: Stainless Damascus Edge: Double Bevel – 50/50 Handle: Octagonal Olivewood Weight: 4.6 oz (130 g) Blade Length: 219 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hasg2daki24||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-kiritsuke-240mm-13.png||||||Hatsukokoro SG2 Damascus Kiritsuke 240mm||HD2D-K240||newarrivals||New Arrivals > ||225.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new 240mm kiritsuke combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 160 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Kiritsuke 240mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best.
Specifications:
Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai Forging: Roll Forged Steel: SG2 HRC: 63± Finish: Stainless Damascus Edge: Double Bevel – 50/50 Handle: Octagonal Olivewood Weight: 5.6 oz (160 g) Blade Length: 244 mm Total Length: 390 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hasg2dape15||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-petty-150mm-119.png||||||Hatsukokoro SG2 Damascus Petty 150mm||HD2D-P150||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||165.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new petty combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At just under 60 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Petty 150mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use; avoid soaking or placing in the dishwasher; and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the finish is high-polish stainless and is light-colored and hard to photograph.
Specifications:
Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai Forging: Roll Forged Steel: SG2 HRC: 63± Finish: Stainless Damascus Edge: Double Bevel – 50/50 Handle: Octagonal Olivewood Weight: 2.0 oz (58 g) Blade Length: 155 mm Total Length: 279 mm Spine Thickness at Base: 1.5 mm Blade Height: 31 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hasg2dasa18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-santoku-180mm-115.png||||||Hatsukokoro SG2 Damascus Santoku 180mm||HD2D-S180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||190.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new santoku combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 130 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Santoku offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the blade is stainless steel and light colored like photo 3.
Specifications:
Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai Forging: Roll Forged Steel: SG2 HRC: 63± Finish: Stainless Damascus Edge: Double Bevel – 50/50 Handle: Octagonal Olivewood Weight: 4.6 oz (130 g) Blade Length: 176 mm Total Length: 314 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hasi3dabu18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-silver-3-damascus-bunka-180mm-13.png||||||Hatsukokoro Silver 3 Damascus Bunka 180mm||HRP-B180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||239.000 ||||||||||||1||1||1||0||||||||Introducing the Hatsukokoro Silver 3 Damascus Bunka 180mm, a masterful blend of precision and beauty crafted in the heart of Sakai, Japan. Designed for those who demand the very best from their kitchen tools, this high-performance knife features a razor-sharp edge made from premium Silver 3 steel, renowned for its incredible sharpness, durability, and resistance to corrosion.
The 180mm blade boasts an exquisite Damascus pattern, showcasing the artistry and heritage of traditional Japanese blacksmithing. Whether you're slicing vegetables with finesse or handling intricate cuts of meat, the versatile bunka shape gives you full control for detailed and powerful cutting techniques. Its pointed tip is perfect for precision work, while the wide blade excels in effortless chopping and dicing.
Perfectly balanced and fitted with an ergonomic handle, the Hatsukokoro Silver 3 Bunka ensures comfort and control in every stroke. Elevate your culinary skills with this knife—an embodiment of craftsmanship, tradition, and cutting-edge performance. Ideal for professionals and home chefs alike, this is a knife you’ll treasure for years to come. Maker: Hatsukokoro Location: Miki City, Japan Construction: San Mai, Hammer Forged Edge Steel: Silver 3 Stainless Steel Edge Grind: Even, 50/50 Cladding: Stainless Damascus Handle: Octagonal Ebony Weight: 5.1 oz (146 g) Blade Length: 175 mm Total Length: 313 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hasi3dasa18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-silver-3-damascus-santoku-180mm-13.png||||||Hatsukokoro Silver 3 Damascus Santoku 180mm||HRP-S180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||239.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Silver 3 Damascus Santoku 180mm is a masterful blend of precision and beauty crafted in the heart of Sakai, Japan. Designed for those who demand the very best from their kitchen tools, this high-performance knife features a razor-sharp edge made from premium Silver 3 steel, renowned for its incredible sharpness, durability, and resistance to corrosion.
The 180mm blade boasts an exquisite Damascus pattern, showcasing the artistry and heritage of traditional Japanese blacksmithing. Whether you're slicing vegetables with finesse or handling intricate cuts of meat, the versatile santoku shape gives you full control for detailed and powerful cutting techniques. Its pointed tip is perfect for precision work, while the wide blade excels in effortless chopping and dicing.
Perfectly balanced and fitted with an ergonomic handle, the Hatsukokoro Silver 3 Santoku ensures comfort and control in every stroke. Elevate your culinary skills with this knife—an embodiment of craftsmanship, tradition, and cutting-edge performance. Ideal for professionals and home chefs alike, this is a knife you’ll treasure for years to come. Maker: Hatsukokoro Location: Miki City, Japan Construction: San Mai, Hammer Forged Edge Steel: Silver 3 Stainless Steel Edge Grind: Even, 50/50 Cladding: Stainless Damascus Handle: Octagonal Ebony Weight: 5.0 oz (142 g) Blade Length: 175 mm Total Length: 313 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haslddabu17||item-1||solidtemplate||hahisld||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-bunka-170mm-13.png||||||Hatsukokoro SLD Damascus Bunka 170mm||HLD-B170||shopbysteel > sldsteel > hahisld||Shop by Steel > SLD Steel > Hatsukokoro Hikari SLD > ||160.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari SLD Damascus Bunka 170mm brings together refined performance, striking Damascus aesthetics, and a compact, highly versatile profile. This knife is designed for cooks who want precision and control in a shorter blade, making it ideal for vegetables, proteins, and everyday prep work. The bunka shape offers a slightly more aggressive tip than a santoku, giving you added versatility for detail work while maintaining excellent balance and cutting flow.
At the core is SLD semi-stainless steel, known for its excellent edge retention and easier maintenance compared to traditional carbon steels. The stainless Damascus cladding not only protects the core but also enhances food release and delivers the beautiful layered pattern that defines the Hikari line. Lightweight, responsive, and finely finished in Sakai, this knife provides a smooth, confident cutting experience for both home cooks and professionals.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to maintain the edge and protect the blade. Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Damascus Finish: Damascus Edge Grind: Even (50/50) Weight: 5.0 oz (142 g) Blade Length: 177 mm Total Length: 317 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Handle: Octagonal Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haslddagy19||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-gyuto-195mm-13.png||||||Hatsukokoro SLD Damascus Gyuto 195mm||HLD-G195||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||165.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari SLD Damascus Gyuto 195mm offers the same refined performance and elegant Damascus cladding found throughout the Hikari line, now in a lighter, more compact size. This mid-length gyuto is fast, nimble, and easy to control, making it an excellent all-around choice for cooks who prefer a shorter blade without sacrificing capability.
The SLD semi-stainless core delivers excellent edge retention with easier upkeep than fully reactive carbon steels. It is wrapped in stainless Damascus layers that improve food release, protect the cutting edge, and provide the flowing, layered finish that defines the Hikari series. The result is a responsive, well-balanced knife that excels at daily prep tasks.
This 195mm gyuto is a versatile performer that works well in tight spaces or smaller kitchens while still offering enough length for slicing proteins, prepping vegetables, and handling most general cutting duties.
Features
SLD semi-stainless core for long-lasting sharpness and easy maintenance Stainless Damascus cladding adds durability, food release, and visual appeal San-mai construction with a subtle convex grind and 50/50 edge Lightweight, quick-handling profile ideal for compact work areas Octagonal ebony handle provides a comfortable, balanced grip
Specs
Maker: Hatsukokoro Location: Sakai, Japan Steel: SLD Edge: Double Bevel - 50/50 Handle: Octagonal Ebony Weight: 4.7 oz (134 g) Blade Length: 199 mm Total Length: 340 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haslddagy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-gyuto-210mm-13.png||||||Hatsukokoro SLD Damascus Gyuto 210mm||HLD-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||180.000 ||||||||||||1||1||1||0||||||||The SLD Damascus is the visually upgraded version of the Hikari gyuto - the same Hitachi SLD semi-stainless core, the same convex grind and 50/50 edge geometry, the same octagonal ebony handle, with Damascus stainless cladding wrapped around the blade rather than plain stainless. For cooks who want the practical advantages of SLD steel and the layered aesthetics of Damascus, this is the combination. SLD sits between reactive carbon and fully stainless - harder and more wear-resistant than most stainless options, with better corrosion resistance than standard carbon steels. It is a steel that cuts with the precision and clarity you associate with high-hardness carbon, without demanding the same level of reactive maintenance.
The Damascus cladding does double duty here - it adds visual depth that shows well on a 214mm blade, and the layered surface reduces food sticking compared to a polished flat finish. The convex grind is a detail worth understanding: where a flat grind creates a straight wedge from spine to edge, a convex grind bows slightly outward, which reduces the blade-food contact area during the cut and adds a measure of toughness to the edge geometry. Sharpened to 50/50 at an acute angle, this knife cuts with the directness you expect from a Japanese gyuto at a price that reflects Hatsukokoro's commitment to delivering serious performance without a premium markup.
What Customers Are Saying: The one reviewer bought this as her first Japanese knife and nearly a year of daily use later she is still on the same edge it came with. Extremely sharp out of the box, slices through vegetables of every size, and still her go-to knife every day. She notes it needs care and attention - which is exactly right for SLD - and calls the looks great. A first-knife experience that strong is the best possible advertisement for a gyuto at this price point.
Care Instructions: SLD is semi-stainless - hand wash and dry promptly after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the acute edge angle. The Damascus cladding adds some surface protection but the core steel benefits from consistent care. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haslddaki11||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-kiri-petty-115mm-4.png||||||Hatsukokoro SLD Damascus Kiri-Petty 115mm||HLD-KP115||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||135.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari SLD Damascus Kiri-Petty 115mm brings the refined performance and layered Damascus finish of the Hikari series into a compact, highly maneuverable format. With 115mm of edge length and a slim 30mm blade height, this knife is purpose-built for detail work, trimming, peeling, and precise in-hand tasks, while still handling light board work with ease. The thin 1.5mm spine and light 76-gram weight make it exceptionally quick, responsive, and easy to control in tight spaces.
At the core is SLD semi-stainless tool steel, known for excellent edge retention and easier maintenance compared to fully reactive carbon steels. It sharpens cleanly and holds a fine edge well, making it a practical choice for daily prep. The core is clad in stainless Damascus, adding durability and corrosion resistance while showcasing the flowing layered pattern that defines the Hikari line. San mai construction and a subtle convex grind promote a smooth cutting feel with improved food release. The octagonal ebony handle offers a comfortable, secure grip and balances the blade nicely for controlled, confident use.
Care Instructions: Although SLD is semi-stainless, it is not fully stainless. Hand wash and dry promptly after use. Do not leave wet or store in a damp environment. Avoid cutting frozen foods or hard materials, and do not twist the blade during use. Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Damascus Edge: Double Bevel 50/50 Handle: Octagonal Ebony Weight: 2.7 oz (76 g) Blade Length: 115 mm Total Length: 243 mm Spine Thickness at Base: 1.5 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haslddana16||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-nakiri-160mm-13.png||||||Hatsukokoro SLD Damascus Nakiri 160mm||HLD-N160||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||160.000 ||||||||||||1||1||1||0||||||||The nakiri is Japan's dedicated vegetable knife - a flat-edged blade that makes full contact with the cutting board on every stroke, no rocking, no heel gap. Push, land, lift. For cooks who spend serious time on vegetable prep it is a more efficient and precise tool than any all-purpose knife, and the 160mm format keeps it compact and maneuverable without sacrificing meaningful cutting surface. The SLD Damascus version from Hatsukokoro brings Hitachi SLD semi-stainless steel to this format - a steel that sits between reactive carbon and fully stainless in both performance and maintenance demands, offering excellent edge retention and wear resistance with better corrosion resistance than standard carbon steel alternatives.
At 50mm of blade height this is a notably tall nakiri for its length - the extra height means more blade surface for push-cutting through root vegetables and dense produce, and more useful area for scooping and transferring cut ingredients off the board. The Damascus stainless cladding in San Mai construction adds visual depth with the layered pattern showing clearly across the blade road, and the convex grind geometry reduces food sticking during the cut. The 50/50 even grind makes this equally comfortable for right- and left-handed cooks. The octagonal ebony handle is well-fitted and comfortable in both a pinch grip and a handle grip through extended prep sessions. At 5.5 oz the knife has enough presence to feel authoritative on dense vegetables without becoming fatiguing over time.
Care Instructions: SLD is semi-stainless - hand wash and dry promptly after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid twisting or prying motions and hard materials that could chip the edge. The Damascus cladding adds surface protection but consistent care extends the life of the edge significantly.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haslddape13||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-petty-130mm-13.png||||||Hatsukokoro SLD Damascus Petty 130mm||HLD-P130||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||130.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari SLD Damascus Petty 130mm brings the refined performance and layered Damascus finish of the Hikari series into a compact, highly maneuverable format. At 133mm of edge length and just 30mm tall, this petty excels at detail work, trimming, and precise in-hand tasks while remaining capable on the board. Its thin 1.5mm spine and light 80g weight make it quick, responsive, and easy to control in tight spaces.
The core steel is SLD, a semi-stainless tool steel known for strong edge retention and easier maintenance compared to fully reactive carbon steels. It is clad in stainless Damascus, which adds durability and corrosion resistance while showcasing the flowing layered pattern that defines the Hikari line. The san mai construction and subtle convex grind support clean cutting and good food release, while the octagonal ebony handle provides balance and a comfortable grip.
Care Instructions: Although SLD is semi-stainless, it is not fully stainless. Hand wash and dry promptly after use. Do not leave wet or store in a damp environment. Avoid cutting frozen foods or hard materials and do not twist the blade during use.
Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Damascus Edge: Double Bevel - 50/50 Handle: Octagonal Ebony Weight: 2.8 oz (80 g) Blade Length: 133 mm Total Length: 257 mm Spine Thickness at Base: 1.5 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haslddasa17||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-santoku-170mm-13.png||||||Hatsukokoro SLD Damascus Santoku 170mm||HLD-S170||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||160.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari SLD Damascus Santoku 170mm delivers the same refined performance and elegant Damascus finish found throughout the Hikari series, now in a compact, nimble profile ideal for everyday prepping. This size excels at vegetables, proteins, and general kitchen tasks while maintaining excellent balance and control.
The SLD semi-stainless core provides impressive edge retention with easier maintenance than traditional carbon steels. It is clad in stainless Damascus layers that enhance food release, protect the core, and create the distinctive flowing pattern that defines the Hikari line. Lightweight and responsive, this santoku is crafted in Sakai to deliver a smooth, confident cutting experience.
It is a great choice for home cooks and professionals who want a versatile all-purpose knife in a shorter format without sacrificing performance or aesthetics.
Features
SLD semi-stainless core for long-lasting sharpness and easy upkeep Stainless Damascus cladding for durability, food release, and a refined layered look San-mai construction with a subtle convex grind and 50/50 edge Octagonal ebony handle offers a secure, balanced grip Hand-finished in Sakai with a lightweight, agile feel
Specs
Maker: Hatsukokoro Location: Sakai, Japan Steel: SLD Edge: Double Bevel - 50/50 Handle: Octagonal Ebony Weight: 5.0 oz (142 g) Blade Length: 174 mm Total Length: 313 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havgsu2||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sunaarashi-vg10-kurozome-bunka-180mm-220.png||||||Hatsukokoro VG10 Sunaarashi Kurozome Bunka 180mm||HSVG-B180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||240.000 ||||||||||||1||1||1||0||||||||Hatsukokoro Sunaarashi VG10 Kurozome Bunka 180mm.
Hatsukokoro manufactures their Sunaarashi ("sandstorm") line of knives in Seki City, Japan. These are gorgeous blades with lovely wenge handles and drop-dead beautiful blade design with a mirror finish. They are made with VG10 stainless steel for easy care and maintenance. Brand: Hatsukokoro Line: Sunaarashi (Sandstorm) Location: Seki, Japan Construction: San Mai, Roll Forged Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus Finish: Kurozome Engraving: Etched Edge Grind: 50/50 Handle: Octagonal Wenge Ferrule: Buffalo Horn Weight: 4.1 oz (118 g) Blade Length: 185 mm Total Length: 325 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakuwh2gy18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-white-2-gyuto-180mm-62.png||||||Hatsukokoro White #2 Kurokaze Gyuto 180mm||HKW2-G180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||163.000 ||||||||||||1||1||1||0||||||||Experience the epitome of Japanese small blacksmith, culinary craftsmanship. This exceptional blade showcases a time-honored San Mai, hammer-forged construction that marries tradition with cutting-edge performance.
At its core, premium White #2 (Shirogami 2) steel delivers a razor-sharp edge, perfectly complemented by a resilient stainless steel cladding that guards against corrosion. With an impressive HRC of 61, every cut is executed confidence.
The design is as striking as it is functional. A distinctive laser engraving accentuates the blade’s modern elegance, while the Wenge octagonal handle offers a secure, ergonomic grip. The refined buffalo horn ferrule adds a touch of natural luxury, ensuring this knife is as aesthetically pleasing as it is efficient. Please note you need to wipe the blade dry after washing and hand drying to prevent rust on the edge. Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 (Shirogami 2) Cladding: Stainless Steel HRC: 61 Engraving: Laser Engraved Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.8 oz (164 g) Blade Length: 190 mm Total Length: 333 mm Spine Thickness at Base: 4.4 mm Blade Height: 45.4 mm We do not carry a saya that fits this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakuwh2gy21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-white-2-gyuto-210mm-155.png||||||Hatsukokoro White #2 Kurokaze Gyuto 210mm||HKW2-G210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||200.000 ||||||||||||1||1||1||0||||||||Hatsukokoro’s White #2 line highlights the best qualities of traditional carbon steel with excellent sharpness and easy maintenance. White #2 (Shirogami 2) is known for its fine grain structure and ability to take an extremely keen edge, offering great feedback on the stones and making it a favorite for both new and experienced sharpeners.
This larger gyuto has a solid, workhorse feel with a thicker spine and generous blade height, giving it strength and stability while still maintaining good cutting performance. The grind balances durability with clean slicing ability, making it well suited for a wide range of prep tasks. Stainless cladding helps reduce reactivity, while the wenge octagonal handle with buffalo horn ferrule provides a comfortable, refined grip.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 (Shirogami 2) Cladding: Stainless Steel HRC: 61 Weight: 7.0 oz (200 g) Blade Length: 215 mm Total Length: 363 mm Spine Thickness at Base: 3.2 mm Blade Height: 54 mm Handle: Wenge Octagonal Ferrule: Buffalo Horn Our sayas do not fit this knife--we recommend the 8" felt guard instead||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hakuwh2pe16||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-white-2-petty-160mm-59.png||||||Hatsukokoro White #2 Kurokaze Petty 160mm||HKW2-P160||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||164.000 ||||||||||||1||1||1||0||||||||Hatsukokoro’s White #2 line offers a clean, traditional take on carbon steel performance with excellent sharpness and easy sharpening. White #2 (Shirogami 2) is prized for its fine grain structure, allowing it to take an extremely keen edge with great feedback on the stones, making it a favorite for both beginners and experienced sharpeners.
This knife is lightweight and nimble with a thin grind that excels at precise, controlled cutting. The stainless cladding helps reduce maintenance compared to fully reactive blades, while still delivering the crisp feel and edge quality that White #2 is known for. A wenge octagonal handle with buffalo horn ferrule adds a refined, comfortable grip.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
Maker: Hatsukokoro Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 (Shirogami 2) Cladding: Stainless Steel HRC: 61 Weight: 3.3 oz (92 g) Blade Length: 162 mm Total Length: 290 mm Spine Thickness at Base: 3.5 mm Blade Height: 33.1 mm Handle: Wenge Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|higrst3||item.||solidtemplate||shglkachst||https://s.turbifycdn.com/aah/chefknivestogo/high-grit-stones-3-000-30-000-92.png||||||High Grit Stones 3,000-30,000||||specials > linecooks > sharpening-stones > shglkachst||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > ||||||||||||||0||1||0||0||||nalowa30gr calphalon-cookware nasust5gr ch3grstba shgl40gr suri50grst shpro50 superstone5 nach50grwast suce60 natrst60gr takenoko8000 kitayama8000 shgl80gr natrst40gr nasust8grnob nasnwh8 ornasnwh8k na im10fist shro40grcesh shglst10gr nach10supowa shpro15gr na12grsu atmequ shgl16gr shpro80 angust||||High grit finishing stones are where edges go from sharp to exceptional. Anything in the 3,000 to 30,000 range is polishing rather than shaping - refining the scratch pattern left by coarser stones into a mirror or near-mirror finish that performs better and lasts longer between touch-ups. This section covers our full selection from 3k through the finest stones we carry.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hibl2fosp||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/higo-blue-2-folder-speckled-213.png||||||Higo Blue #2 Folder Speckled||Higo-SG-Type2||resources > foldingknives||Knife Types > Higo Folders, Hunters, Axes > ||40.000 ||||||||||||1||1||1||0||||||||We don’t often delve into the world of pocket or folding knives. But when we were offered this little beauty we thought it might be a nice addition to the store…and our customers' kitchen drawers or tool boxes.
The higo folder is made in Miki City by a very small shop that specializes in knives of this type. Higo is an abbreviation of higonokami, which is a type of folding knife that originated in Miki, Hyogo Prefecture, in 1896. The term "higo no kami" means "Lord of Higo" in Japanese, in honor of the Lord of the Kyushu area of Japan, where the knife originated. Higos are abbreviated from the original name because the actual higonokami word is a trademark owned by a Miki Knife Guild that has granted sole use to just one maker.
The higo knife has no locking system. Rather, it is a friction folder or "penny knife." These knives work with the friction of the swivel and the pressure of the user's thumb on its lever or chikiri. This arrangement prevents the knife from folding during use.
This is a great little higo that stands out due to the good looking speckled handle that adds some bling to the package. The handle is also printed with some nice kanji, which also appear on the blade face. Weight: 1.5 oz (43 g) Cutting Blade Length: 71 mm Total Length, Blade Open: 170 mm Total Length, Blade Closed: 98 mm Spine Thickness: 3 mm Blade Height: 13 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hifobl2tosh||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-blue-2-tortoise-shell-270.png||||||Higo Folder Blue #2 Tortoise Shell||HIGO-SPE2||knife-accessories > giftideas||Accessories > Gift Ideas > ||40.000 ||||||||||||1||1||1||0||||||||We don’t often venture into the world of folding knives, but this one earned its spot. Compact, lightweight, and easy to carry, it’s a practical little tool for quick kitchen tasks, opening boxes, or keeping in a drawer where a full-size knife isn’t needed. It’s simple, functional, and has a bit of character you don’t usually see at this price point.
This higo-style folder is made in Miki City, Japan, a region with a long history of blade making. It follows the traditional friction folder design—there’s no lock, just the pressure of your thumb on the extended tang (chikiri) to keep the blade safely open during use. The tortoise shell acrylic handle gives it a distinctive look, accented by gold-toned kanji on both the handle and blade. It’s a straightforward, old-school design that works well as long as you use it with care. Avoid heavy-duty tasks or twisting cuts, and it will serve you reliably.
What Customers Are Saying: Customers consistently praise this knife for its sharpness, simplicity, and everyday usefulness. Several reviewers mention it’s an excellent box cutter and small utility blade, while others highlight its attractive finish and collectible feel. It’s described as “simple and sharp,” with one customer calling it a “gem of a folder.” Overall, buyers appreciate the combination of traditional design, good looks, and practical performance.
Care Instructions: Hand wash and towel dry after use. Do not leave the knife wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use.
Weight: 1.4 oz Blade Length: 71 mm Total Length (Open): 170 mm Total Length (Closed): 98 mm Spine Thickness: 2.73 mm Blade Height: 13 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hifosk4me||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-sk4-medium-106.png||||||Higo Folder SK4 Kurouchi Medium||Higo-MedKurouchi||knife-accessories > giftideas||Accessories > Gift Ideas > ||14.000 ||||||||0.200 ||||1||1||1||0||||||||We don’t often venture into folding knives, but this one is easy to like. It’s compact, lightweight, and built for everyday utility—perfect for opening boxes, light prep, or keeping handy in a drawer or toolbox. Simple, practical, and easy to carry, it delivers that classic “grab it and use it” feel that makes these knives so popular.
This higo-style folder is made in Miki City, Japan, by a small shop that focuses on traditional friction folders. There’s no lock—just the time-tested design where your thumb rests on the extended tang (chikiri) to keep the blade open during use. The SK4 carbon steel core takes a keen edge and sharpens easily, giving it a bit more bite than stainless options. Like all carbon steel, it will develop a patina over time and should be kept clean and dry. The simple metal handle keeps things true to the original higonokami style, with a clean, understated look that emphasizes function over flash.
What Customers Are Saying: Customers appreciate these knives for their sharpness, simplicity, and reliability as small utility tools. They’re frequently used as box cutters or light-duty everyday blades, with users noting how easy they are to maintain and how well they perform for such a compact knife. The traditional design and carbon steel edge also appeal to collectors and enthusiasts looking for an authentic higo experience.
Care Instructions: Hand wash and towel dry after use. Do not leave the blade wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use. Carbon steel will patina with use and can rust if neglected. Blade Steel: SK4 Carbon Steel Construction: Friction Folder (Non-Locking) Weight: Approx. 1–2 oz (~40 g) Made in Miki City, Japan Blade Length: 70 mm Total Unfolded Length: 170 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hifopove||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-polished-version-84.png||||||Higo Folder SK4 Polished Medium||Higo-MedShiny||resources > foldingknives||Knife Types > Higo Folders, Hunters, Axes > ||14.000 ||||||||||||1||1||1||0||||||||Higo Folder Polished Version is the same classic design as our standard carbon steel higo folder, but with one upgrade: the blade receives a polished finish that gives it a cleaner and more refined look. The blade is made from reactive carbon steel, so it will patina with use, develop character over time, and should be wiped dry after cutting to prevent rust.
This style of folding knife is extremely common in Japan. It is simple, rugged, and designed for daily tasks like opening boxes, trimming paper, cutting string, or handling small chores around the home or shop. For many people in Japan, it is their go to pocket knife thanks to its compact size, light weight, and straightforward friction folder mechanism.
Made in Japan and built to be a practical everyday cutter, this polished version keeps the traditional higo look while adding a bit more refinement for those who prefer a cleaner finish. Care is required since there is no lock on the blade. It relies only on friction to stay open. Construction: Friction Folder (Non-Locking) Weight: Approx. 1–2 oz (~40 g) Made in Miki City, Japan Blade Length: 70 mm Total Unfolded Length: 170 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shtabl2dara||item-1||solidtemplate||allshtakn||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-blue-2-damascus-razor-102.png||||||Higo Folder VG10 Kurumi||Higo-Kurumi||specials > forknco > tanaka-knives > allshtakn||Resources > For Knife Collectors > Tanaka, (Shigeki) > All Shigeki Tanaka Knives > ||80.000 ||||||||||||1||1||1||0||||||||Folding knives aren’t usually our focus, but every once in a while one comes along that’s just too good to ignore. Compact, lightweight, and easy to carry, this is a great little everyday knife for opening boxes, light cutting tasks, or keeping handy in a drawer or toolbox. It’s simple, practical, and has a refined look that stands out from typical utility blades.
This higo-style folder is made in Miki City, Japan by a small shop that specializes in traditional friction folders. It features VG10 stainless steel, known for its excellent edge retention and corrosion resistance, making it easy to care for while still delivering strong cutting performance. The knife is named “Kurumi,” meaning walnut in Japanese, a nod to the attractive walnut wood handle scales that give it a warm, natural look. Like all higo knives, it uses a non-locking friction design where your thumb rests on the extended tang (chikiri) to keep the blade open during use.
What Customers Are Saying: Customers highlight the knife’s clean, simple design and quality craftsmanship. One reviewer called it a “very finely crafted blade,” noting the beautiful handle and overall fit and finish. While it sticks to the traditional non-assisted opening style, users appreciate its smooth function and classic feel.
Care Instructions: Hand wash and towel dry after use. Do not leave the knife wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use.
Blade Steel: VG10 Stainless Steel Construction: Friction Folder (Non-Locking) Handle: Walnut Wood (“Kurumi”) Weight: 1.2 oz (34 g) Blade Length: 72 mm Total Length (Open): 185 mm Made in Miki City, Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|foldingknives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/folding-knives-52.png||||||Higo Folders, Hunters, Axes||||resources||Knife Types > ||||||regiwipute||||||||0||1||0||0||||kowh2wifash5 doibl2hohu12 hifobl2tosh hibl2fosp hifosk4me hifopove shtabl2dara hivgfoso regiwipute okfoko jashkn mizunoax micastaxe micastax10||||While Chef Knives To Go is dedicated to making outstanding kitchen cutlery available at competitive prices, many of the makers we have built relationships with also produce cutlery for other applications. These folding knives bring first rate cutlery steels and world class craftsmanship out of the kitchen and put them into your pocket for everyday tasks like opening packages or portioning snack items on the go--or even just passing time whittling twigs on the back porch.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hivgfoso||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/higo-vg10-folder-sora-214.png||||||Higo VG10 Folder Sora||HigoFolder-SoraBlue||resources > foldingknives||Knife Types > Higo Folders, Hunters, Axes > ||80.000 ||||||||||||1||1||1||0||||||||Compact, lightweight, and easy to carry, this is a great little everyday knife for opening boxes, light cutting tasks, or keeping handy in a drawer or toolbox. It’s simple, practical, and has a refined look that stands out from typical utility blades.
This higo-style folder is made in Miki City, Japan by a small shop that specializes in traditional friction folders. It features VG10 stainless steel, known for its excellent edge retention and corrosion resistance, making it easy to care for while still delivering strong cutting performance. This version is named “Sora,” meaning sky in Japanese, inspired by the sky-blue wooden handle scales that give it a clean, eye-catching look. Like all higo knives, it uses a non-locking friction design where your thumb rests on the extended tang (chikiri) to keep the blade open during use.
What Customers Are Saying: Customers highlight the knife’s clean, simple design and quality craftsmanship. One reviewer called it a “very finely crafted blade,” noting the attractive handle and overall fit and finish. While it sticks to the traditional non-assisted opening style, users appreciate its smooth function and classic feel.
Care Instructions: Hand wash and towel dry after use. Do not leave the knife wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use.
Blade Steel: VG10 Stainless Steel Construction: Friction Folder (Non-Locking) Handle: Sky Blue Wood (“Sora”) Weight: 1.2 oz (34 g) Blade Length: 72 mm Total Length (Open): 185 mm Made in Miki City, Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hinokuni1||item.||solidtemplate||white1steel||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-knives-64.png||||||Hinokuni Knives||||shopbysteel > white1steel||Shop by Steel > White #1 Steel > ||||||Sakai Yukihiro makes Hinokuni knives.||||||||0||1||0||0||||hish1pe15 hish1bu18 hish1sa18 hish1tana18 hish1na18 hish1na21 hinokuni hish1sa21 hish1gy24||||Hinokuni knives are made by Sakai Yukihiro, a young 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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hish1bu18||item-1||solidtemplate||hinokuni1||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-bunka-180mm-235.png||||||Hinokuni Shirogami #1 Bunka 180mm||Hinokuni-Bunka||shopbysteel > white1steel > hinokuni1||Shop by Steel > White #1 Steel > Hinokuni Knives > ||130.000 ||||||||||||1||1||1||0||||||||The Hinokuni Shirogami #1 Bunka 180mm is a handcrafted Japanese knife made by Hinokuni-san, a young blacksmith from Kumamoto Prefecture who trained under Nishida-san before establishing his own workshop. He is known for precise forging and excellent blade geometry. This knife is forged from Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for being easy to sharpen. Because it contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal. Our bunka sayas do not fit this knife.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan Maker: Hinokuni Construction: San Mai, Hammer Forged Core Steel: Shirogami #1 (White #1) Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 6.1 oz (172 g) Blade Length: 178 mm Total Length: 320 mm Spine Thickness at Base: 3 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hinokuni||item-1||solidtemplate||hinokuni1||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-gyuto-210mm-95.png||||||Hinokuni Shirogami #1 Gyuto 210mm||Hinokuni-G210||shopbysteel > white1steel > hinokuni1||Shop by Steel > White #1 Steel > Hinokuni Knives > ||130.000 ||||||||||||1||1||1||0||||||||Hinokuni-san is a young blacksmith from Kumamoto Prefecture who became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. A true measure of a great knife is its grind, and as shown in the fourth photo, this blade features an exceptionally thin, even grind that delivers outstanding cutting performance and excellent sharpening response. Because Shirogami #1 contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
The blade is constructed using san mai construction, with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan Maker: Hinokuni Construction: San Mai, Hammer Forged Core Steel: Shirogami #1 (White #1) Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 6.3 oz (178 g) Blade Length: 211 mm Total Length: 355 mm Spine Thickness at Base: 4 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hish1gy24||item-1||solidtemplate||hinokuni1||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-gyuto-240mm-338.png||||||Hinokuni Shirogami #1 Gyuto 240mm||Hinokuni-G240||shopbysteel > white1steel > hinokuni1||Shop by Steel > White #1 Steel > Hinokuni Knives > ||170.000 ||||||||||||1||1||1||0||||||||Hinokuni-san is a young blacksmith from Kumamoto Prefecture who became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. A true measure of a great knife is its grind, and as shown in the fourth photo, this blade features an exceptionally thin, even grind that delivers outstanding cutting performance and excellent sharpening response. Because Shirogami #1 contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
The blade is constructed using san mai construction, with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan Maker: Hinokuni Construction: San Mai, Hammer Forged Core Steel: Shirogami #1 (White #1) Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 6.9 oz (196 g) Blade Length: 243 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hish1na18||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-nakiri-180mm-316.png||||||Hinokuni Shirogami #1 Nakiri 180mm||Hinokuni-N180||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||130.000 ||||||||||||1||1||1||0||||||||Hand-forged in Kumamoto Prefecture, this knife is made by Hinokuni-san, a young blacksmith who recently became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. Because it contains no chromium or tungsten, this steel is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
The blade is constructed using san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for excellent cutting performance and easy sharpening, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan Maker: Hinokuni Construction: San Mai, Hammer Forged Core Steel: Shirogami #1 (White #1) Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 7.6 oz (218 g) Blade Length: 179 mm Total Length: 320 mm Spine Thickness at Heel: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hish1na21||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-nakiri-210mm-206.png||||||Hinokuni Shirogami #1 Nakiri 210mm||Hinokuni-N210||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||140.000 ||||||||||||1||1||1||0||||||||Hand-forged in Kumamoto Prefecture, this knife is made by Hinokuni-san, a young blacksmith who recently became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. Because it contains no chromium or tungsten, this steel is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for excellent cutting performance and easy sharpening, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan Maker: Hinokuni Construction: San Mai, Hammer Forged Core Steel: Shirogami #1 (White #1) Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 9.0 oz (256 g) Blade Length: 205 mm Total Length: 349 mm Spine Thickness at Heel: 4 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hish1pe15||item-1||solidtemplate||hinokuni1||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-petty-150mm-61.png||||||Hinokuni Shirogami #1 Petty 150mm||Hinokuni-P150||shopbysteel > white1steel > hinokuni1||Shop by Steel > White #1 Steel > Hinokuni Knives > ||105.000 ||||||||||||1||1||1||0||||||||The Hinokuni Shirogami #1 Petty 150mm is a handcrafted Japanese knife made by Hinokuni-san, a young blacksmith from Kumamoto Prefecture who trained under Nishida-san before establishing his own workshop. He is known for precise forging and excellent blade geometry. This knife is forged from Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for being easy to sharpen. Because it contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance, smooth food release, and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan Maker: Hinokuni Construction: San Mai, Hammer Forged Core Steel: Shirogami #1 (White #1) Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 4.3 oz (122 g) Blade Length: 154 mm Total Length: 283 mm Spine Thickness at Base: 4 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hish1sa18||item-1||solidtemplate||hinokuni1||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-santoku-180mm-235.png||||||Hinokuni Shirogami #1 Santoku 180mm||Hinokuni-S180||shopbysteel > white1steel > hinokuni1||Shop by Steel > White #1 Steel > Hinokuni Knives > ||125.000 ||||||||||||1||1||1||0||||||||The Hinokuni Shirogami #1 Santoku 180mm is a handcrafted Japanese knife made by Hinokuni-san, a young blacksmith from Kumamoto Prefecture who trained under Nishida-san before establishing his own workshop. He is known for precise forging and excellent blade geometry. This knife is forged from Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for being easy to sharpen. Because it contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance, excellent edge stability, and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan Maker: Hinokuni Construction: San Mai, Hammer Forged Core Steel: Shirogami #1 (White #1) Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 6.5 oz (184 g) Blade Length: 184 mm Total Length: 324 mm Spine Thickness at Base: 3 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hish1sa21||item-1||solidtemplate||hinokuni1||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-santoku-210mm-346.png||||||Hinokuni Shirogami #1 Santoku 210mm||Hinokuni-S210||shopbysteel > white1steel > hinokuni1||Shop by Steel > White #1 Steel > Hinokuni Knives > ||135.000 ||||||||||||1||1||1||0||||||||Hinokuni-san is a young blacksmith from Kumamoto Prefecture who became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. A true measure of a great knife is its grind, and as shown in the fourth photo, this blade features an exceptionally thin, even grind that delivers outstanding cutting performance and excellent sharpening response. Because Shirogami #1 contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
The blade is constructed using san mai construction, with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan Maker: Hinokuni Construction: San Mai, Hammer Forged Core Steel: Shirogami #1 (White #1) Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 6.1 oz (174 g) Blade Length: 215 mm Total Length: 358 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm No saya fits this knife; we recommend the felt blade guard||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hish1tana18||item-1||solidtemplate||hinokuni1||https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-tall-nakiri-185mm-222.png||||||Hinokuni Shirogami #1 Tall Nakiri 185mm||Hinokuni-TallNakiri||shopbysteel > white1steel > hinokuni1||Shop by Steel > White #1 Steel > Hinokuni Knives > ||210.000 ||||||||||||1||1||1||0||||||||Hinokuni-san is a young blacksmith from Kumamoto Prefecture who became independent after apprenticing under Nishida-san, whose knives we also carry. He works exclusively with Shirogami (White) #1 carbon steel, a very pure steel prized for its ability to take an extremely fine edge and for its excellent sharpening characteristics. Because it contains no chromium or tungsten, this steel is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. The thin, even grind delivers outstanding cutting performance and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan Maker: Hinokuni Construction: San Mai, Hammer Forged Core Steel: Shirogami #1 (White #1) Cladding: Iron Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Cherry Oval Ferrule: Black Plastic Weight: 9.4 oz (266 g) Blade Length: 180 mm Total Length: 317 mm Spine Thickness at Heel: 4 mm Blade Height: 67 mm No saya fits this knife; we recommend a felt blade guard||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hiofsaknma||item.||solidtemplate||cktginnews||https://s.turbifycdn.com/aah/chefknivestogo/history-of-sakai-knife-makers-56.png||||||History of Sakai Knife Makers||||specials > cktginnews||Resources > Japanese Blacksmith Regions > ||||||||||||||0||1||0||0||||keijirodoi konosuke-knives suisinknives takayuki-knives||||What do the Portuguese and tobacco have to do with Sakai knife making tradition in the Sakai region? Plenty. Osaka/Sakai is a port town and the Portuguese sailed to this area and began trading guns and tobacco to the Japanese starting in 1543. The Japanese took well to both items and Japanese farmers began tobacco farming soon thereafter. Initially, most of the production was made for the elite classes of society. The tobacco leaves were cut finely and smoked in pipes. Of course they needed a good sharp knife to process the leaves and some entrepreneurial blacksmiths developed the necessary techniques to manufacturer a high quality tobacco knife for the task. The knife resembled a tall cleaver. The photo to the left is an example of one of these knives. These knives quickly became famous for their cutting performance and the Sakai name became synonymous with quality blacksmith production of steel cutting tools. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Roll Forged Location: Tanegashima, Japan Edge Steel: HAP40 Semi Stainless Steel Cladding: Stainless Steel Finish: Kasumi HRC: 64-65 Bevel: Double Bevel Edge Grind: Even Grind Weight: 4.1 oz (118 g) Blade Length: 175 mm Total Length: 299 mm Spine Thickness at Base: 1.5 mm Blade Height: 42 mm Handle: Western, Brown Pakka Wood (Resembles Walnut)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hon-tanegashima-gyuto210||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/hon-tanegashima-hap40-gyuto-210mm-13.png||||||Hon-Tanegashima HAP40 Gyuto 210mm||TH4-G20PW||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||180.000 ||||||||||||1||1||0||0||||||||Hon-Tanegashima is the original brand name used by Tabata Hamono for their handmade knives sold in Japan. “Hon” means true or authentic, and using this name highlights that this is their core, traditional line. This series represents a departure from their usual offerings, giving customers a chance to experience something unique while also making it easier to discover and search for a distinct new brand.
Crafted on Tanegashima Island south of Kagoshima, this 210mm gyuto is a versatile all-purpose knife that feels quick and agile in hand while still offering enough length for most kitchen tasks. It features HAP40 semi-stainless steel, prized for exceptional edge retention and wear resistance, clad in stainless steel with a refined kasumi finish that gives the blade a clean, misty look and easier maintenance. The profile provides a nice balance of flat spot and gentle belly, making it suitable for both push cutting and light rocking. The brown pakka wood handle with a classic 2-rivet design offers a comfortable, familiar grip. Chefknivestogo is proud to be the first U.S. dealer to offer these knives. HAP40 holds an edge for a very long time but takes more effort to sharpen than simpler steels, so quality stones and a bit of patience are recommended. Avoid bones and frozen foods to prevent chipping.
Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Roll Forged Location: Tanegashima, Japan Edge Steel: HAP40 Semi Stainless Steel Cladding: Stainless Steel Finish: Kasumi HRC: 64-65 Bevel: Double Bevel Edge Grind: Even Grind Weight: 5.0 oz (142 g) Blade Length: 205 mm Total Length: 332 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm Handle: Western, Brown Pakka Wood (Resembles Walnut)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahana16||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tabata-hap40-nakiri-160mm-13.png||||||Hon-Tanegashima HAP40 Nakiri 160mm||TH4-N16PW||newarrivals||New Arrivals > ||165.000 ||||||||||||1||1||1||0||||||||Hon-Tanegashima is the original brand name used by Tabata Hamono for their handmade knives sold in Japan. “Hon” means true or authentic, and using this name highlights that this is their core, traditional line. This series represents a departure from their usual offerings, giving customers a chance to experience something unique while also making it easier to discover and search for a distinct new brand.
Crafted on Tanegashima Island south of Kagoshima, this nakiri features HAP40 semi-stainless steel, known for exceptional edge retention and wear resistance. The stainless cladding and kasumi finish provide a clean, misty look while helping with maintenance. The tall, flat profile excels at vegetable prep, offering excellent board contact and smooth push cutting. A comfortable brown pakka wood handle with a classic 2-rivet design rounds out the build. Chefknivestogo is proud to be the first U.S. dealer to offer these knives. HAP40 takes a very keen edge and holds it for a long time, though it requires a bit more effort to sharpen than simpler steels—use good stones and avoid bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Roll Forged Location: Tanegashima, Japan Edge Steel: HAP40 Semi Stainless Steel Cladding: Stainless Steel Finish: Kasumi HRC: 64-65 Bevel: Double Bevel Edge Grind: Even Grind Weight: 5.3 oz (152 g) Blade Length: 162 mm Total Length: 293 mm Spine Thickness at Base: 1.5 mm Blade Height: 51 mm Handle: Western, Brown Pakka Wood (Resembles Walnut)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|honesuki||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/honesuki-knives-64.png||||||Honesukis||||resources||Knife Types > ||||||||||||||0||1||0||0||||dav2ho14 da52ho14 dalesphobokn enbl2ho15 ensrho15 havgtsho15 hahisldho15 hagisi3kosa1 kabesestho15 kabeho15leha katkhori15 yohiwh2ho15 kielcaho15 kovgdape13 koaosuho15 kosldho15 kobl2naho15 kohaho15 kohaho151 koweasho150 macprbokn6 makoho15 mayuho15 makiho15 mabl2naho15 moho15 okgiho15we okwh2haho okwh2ho15 okbl2ho15 fucunaho15se tabl2ho15 tokujuo satavgdahaho fufkmbo14 tatowh2ho15 tatowh2mu18 tapade18 tagrchho15 todputkn15 yawh1ho15 yabl2ho yawibopekn yofuwh1ho15 yubl2ho151 yubl2naho15 siho150sab honesukisaya||||Honesukis are boning knives specifically designed for parting out poultry. These knives are stiff and robust with pointed tips and a triangular profile. Honesukis are often single-bevel knives so users should be aware of how to maintain knives with this type of grind.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|id12cerodwna||item-1||solidtemplate||sharpening-steels||https://s.turbifycdn.com/aah/chefknivestogo/idahone-12-fine-ceramic-rod-w-wood-handle-65.png||||||Idahone Fine Ceramic Rod 12"||R12-L||specials > linecooks > shac > sharpening-steels||Resources > For Professionals > Sharpening Accessories > Sharpening Rods > ||39.000 ||||||||2.000 ||||1||1||1||0||||||||The Idahone Fine Ceramic Rod is made in the United States from high-quality alumina ceramic and has earned a devoted following among cooks who maintain Japanese knives. At 1200 grit it sits in a practical sweet spot - fine enough to realign the edge without removing meaningful steel, coarse enough to actually do something in a few light passes. German-style honing steels are too aggressive for hard Japanese knives and do more damage than good at higher HRC. The Idahone is the right tool for the job: a few strokes before service and your edge comes back without wearing the blade down over time.
The 12-inch rod gives you plenty of surface to work with and reaches comfortably on longer blades. The natural wood handle is comfortable in the hand and the built-in metal hanging ring lets you keep it accessible above the counter rather than buried in a drawer. One important note from regular users: the rod will discolor as steel particles accumulate on the surface, which is normal and does not affect performance. Pick up the Super Eraser listed below - it is inexpensive and cleans the rod quickly. Also worth noting: the rod is round and will roll off a flat surface if set down carelessly. Handle it accordingly.
What Customers Are Saying: Twenty reviewers have given this rod an average of five stars, with consistent praise for how well it works on hard Japanese steels where a standard honing steel falls short. A professional cook called it indispensable after four years of travel use and bought a second one for home. Multiple buyers have purchased it as a gift. One reviewer who moved from a diamond rod and a ceramic competitor praised the 1200 grit as perfect for frequent light maintenance - neither too aggressive nor too gentle. A second noted it brings edges to paper-towel-shredding sharpness in a few passes and rates it equivalent to a 2000-grit Japanese water stone in finish feel.
Care Instructions: The rod will discolor with use as metal particles accumulate - this is normal and does not affect performance. Clean with the Super Eraser (sold separately) or a damp cloth with mild abrasive. Avoid dropping on hard surfaces - ceramic rods can crack on impact. Hand wash only.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ids||item.||ids||||||||||ids||||||||||||||||||||1||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|im10fist||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-10-000-finishing-stone-111.png||||||Imanishi 10,000 Finishing Stone||Imanishi10K||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||80.000 ||||||||3.000 ||||1||1||1||0||||||||This magnesia-based water stone has been sold under several names over the years, but we refer to it by its manufacturer, Imanishi, and its grit rating. The Imanishi 10,000 Grit Stone is an excellent polishing stone that is capable of producing a true mirror finish on a wide range of steels. It offers fast cutting performance with excellent feedback and a medium hardness that makes it both effective and enjoyable to use.
In terms of feel, this stone is softer than the Naniwa Chosera 10,000 but harder than the Shapton 10,000, placing it in a very workable middle ground. It responds well to pressure changes and refines edges quickly and evenly. A full fifteen-minute soak is required before use to allow the stone to fully saturate and perform at its best.
Care Instructions: Soak for approximately fifteen minutes before use. Keep the surface wet during sharpening. Do not permasoak. Allow the stone to dry fully between sessions.
Brand: Imanishi Location: Japan Stone Type: Polishing Water Stone Grit: 10,000 Dimensions: 210 x 76 x 26 mm Weight: 764 g||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ri400grwast||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-400-grit-water-stone-75.png||||||Imanishi Latte 400 Grit Water Stone||LATTE400Stone||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||55.000 ||||||||3.000 ||||1||1||1||0||||||||This Imanishi Latte 400 Grit Water Stone 400 is designed for fast, controlled metal removal while still leaving a surprisingly clean and usable edge. It excels at setting new bevels, repairing small chips, and bringing very dull knives back to life efficiently. Despite its coarse rating, users consistently note the crisp edge quality it produces, making transitions to a 1k–3k stone smooth and predictable. The cutting speed is impressive without feeling overly aggressive, keeping you in control during heavy edge work.
This stone strikes an ideal balance between hardness and feedback. It resists loading, stays flat longer than many low-grit stones, and provides excellent tactile response while sharpening. The surface develops enough slurry to support light kasumi finishes on wide bevels, yet remains consistent and easy to clean. Thick, durable, and an outstanding value, this stone often replaces rougher 320–500 grit options as a go-to starting stone in a sharpening progression.
Care Instructions: Soak before use for approximately 5–10 minutes until bubbling slows. Do not permasoak. Rinse thoroughly after use and allow to air dry completely. Lap regularly to maintain a flat surface for optimal performance. Grit: 400 Type: Water Stone Use: Bevel setting, chip repair, dull edge restoration Soak Required: Yes Feedback: High Country of Origin: Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|impibr||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-pink-brick-220-grit-110.png||||||Imanishi Pink Brick 220 Grit||Imanishi-Pink-Brick||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||60.000 ||||||||4.000 ||||1||1||1||0||||||||he Imanishi Pink Brick 220 Grit Stone, also known as Arato Kun, is a powerful low grit stone designed for fast material removal across a wide range of steels. It cuts aggressively and efficiently, making it an excellent choice for thinning blades, repairing chips, and resetting bevels. As with most coarse stones, it will dish during use and should be flattened regularly with a diamond plate such as the CKTG Diamond Plate or an Atoma 140.
This stone is harder than its appearance suggests while still producing a gritty, sandy slurry that removes steel quickly and provides good feedback. It is not a substitute for a diamond plate when extreme removal is required, but it excels at heavy sharpening tasks where control and feel matter. The stone requires a full soak of about ten minutes before use and retains moisture for a long time, so adequate drying time is important. Allowing the stone to air dry overnight or longer will help prevent moisture related issues and keep it in good condition.
Care Instructions: Soak for approximately ten minutes before use. Keep the surface wet during sharpening. Flatten regularly. Allow the stone to dry fully before storage. Do not permasoak or store while damp.
Brand: Imanishi Also Known As: Arato Kun Stone Type: Coarse Water Stone Grit: 220 Soak Type: Soaker Dimensions: 205 x 75 x 50 mm Use: Heavy Stock Removal, Thinning, and Chip Repair||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|inpipopro220||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/inamnishi-pink-pop-rocks-220-73.png||||||Imanishi Pink Pop Rocks 220 Stone Flattener||PinkPopRocks||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||40.000 ||||||||||||1||1||1||0||||||||The Imanishi Pink Pop Rocks 220 Stone Flattener gets its nickname honestly. Our first thought was bubble gum and then Pop Rocks came to mind. More importantly, this is an effective low grit stone for users who want strong flattening performance without spending extra money on a diamond plate such as the Atoma 140. It works extremely well for flattening water stones and is also useful for quick metal removal when setting bevels or repairing minor damage.
This stone is quite porous and absorbs water quickly, so a full ten minute soak is recommended before use along with keeping water on the surface while working. Despite its playful appearance, this is a serious and hardworking stone that offers excellent value for the price. The thick, heavy format provides long life and consistent performance for both sharpening and stone maintenance tasks.
Care Instructions: Soak for approximately ten minutes before use. Keep the surface wet during use. Do not permasoak. Allow the stone to dry fully between sessions.
Brand: Imanishi Location: Japan Stone Type: Stone Flattener and Low Grit Stone Grit: 220 Dimensions: 207 x 65 x 33 mm Weight: 670 g approximately 1.5 lb Use: Stone Flattening and Rapid Metal Removal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|imanishistones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-stones-57.png||||||Imanishi Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||imtwosi1kst ar1kshst inpipopro220 im10fist bester1200 shak1gr1 suri50grst takenoko8000 impibr kitayama8000 ri400grwast harohadefebl sustho sarurure120g 3krurebl anguforshst yasttr||||Imanishi is one of the most respected sharpening stone manufacturers in Japan, producing natural and synthetic stones that have earned a devoted following among serious sharpeners. We are pleased to carry a curated selection at CKTG. The quality is consistent, the feedback is excellent, and the grit range covers everything from working repairs to refined finishing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|imtwosi1kst||item-1||solidtemplate||knbugu||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-two-sided-1k-6k-stone-167.png||||||Imanishi Two Sided 1K/6K Stone||ImanishiCombo||specials > knbugu||Resources > Best Sellers > ||60.000 ||||||||4.000 ||||1||1||1||0||||||||The Imanishi 1000/6000 Combo Water Stone is one of the best sharpening values we carry and an excellent choice for cooks who want a simple, effective sharpening setup. This Japanese whetstone gives you two essential grits in one stone: a 1000 grit side for sharpening and edge repair, and a 6000 grit side for refining and polishing the edge to razor sharpness. For many home cooks and professional chefs alike, this combination provides everything needed to maintain extremely sharp kitchen knives.
Made in Japan by the respected Kyoto sharpening stone manufacturer that also produces our popular Shibata Bitey Finisher stone, this full-size combination stone offers a smooth, forgiving sharpening feel that many users quickly grow to appreciate. Both sides of the stone have a balanced hardness that provides good control without feeling overly soft or overly hard. The surface feels smooth while still cutting efficiently, making it a comfortable stone for beginners while still delivering excellent results for experienced sharpeners. Edges finished on the 6000 grit side tend to be both very sharp and impressively durable, holding their bite through extended kitchen prep.
The generous size of the stone provides a comfortable sharpening surface, while the dual-grit design saves both space and money compared to buying separate stones. Whether you are sharpening your first Japanese knife or maintaining a full knife roll, this stone is a reliable and affordable choice that performs well across both carbon steel and stainless steel kitchen knives.
Care Instructions: Soak the stone in water for about 5 minutes before use. During normal use the stone will slowly dish, so flatten it periodically with our 140 grit diamond flattening plate to keep the surface true. After sharpening, rinse the stone and allow it to air dry completely. Do not store the stone in an unheated space where freezing temperatures could cause cracking.
Brand: Imanishi Type: Combination Water Stone Grit: 1000 (Grey Side) / 6000 (White Side) Stone Size: 205mm x 77mm x 36mm Use: Sharpening and polishing kitchen knives Origin: Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|indithred||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/instant-read-digital-thermometer-red-38.png||||||Instant-Read Digital Thermometer - Red||Instant-Read-Red||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||12.000 ||||||||||||1||1||1||0||||||||This instant-read digital thermometer is a fast and reliable tool for checking temperatures while cooking, grilling, or prepping food. With a wide temperature range and quick response time, it’s ideal for meats, poultry, fish, and more, helping you avoid overcooking and get consistent results every time.
The fold-out probe design makes it quick and convenient to use, and the clear digital display allows for easy reading while you work. Simple controls let you switch between Celsius and Fahrenheit or hold a reading while checking multiple items.
This thermometer also includes a built-in reference chart right on the unit, giving you quick temperature guidelines for common proteins at a glance. It’s a handy feature when you’re moving fast in the kitchen or at the grill and don’t want to second-guess doneness.
The compact design includes a loop for easy hanging or storage, and a magnetic back allows you to keep it within reach on metal surfaces. It’s a simple, practical tool that earns its place in any kitchen setup.
Operation Notes: Insert the probe at least 10mm into food for an accurate reading. Allow the temperature to stabilize before removing, and clean the probe after each use. Type: Instant Read Digital Thermometer Color: Red Temperature Range: -50°C to 300°C (-58°F to 572°F) Resolution: 0.1°C / 0.1°F Accuracy: ±1°C (0–150°C); ±2–3°C outside that range Power: 1 × CR2032 battery Auto Shutoff: ~10 minutes Functions: °C/°F switch, hold
Customer Feedback Summary: Customers consistently describe this thermometer as a reliable, great-value tool that delivers fast and accurate readings, often comparing it favorably to much more expensive models. Many appreciate its simplicity and practicality, noting that it’s more than sufficient for everyday cooking, grilling, and food prep. The magnetic back and easy-to-find battery are also frequently mentioned as convenient features. Some users note that the unit is a bit larger than expected and that the display is on the smaller side, but these are generally seen as minor trade-offs given the performance and price. Overall, it’s widely regarded as a dependable, no-nonsense thermometer that punches well above its price point.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cktginnews||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/cktg-in-the-news-54.png||||||Japanese Blacksmith Regions||||specials||Resources > ||||||||||||||0||1||0||0||||hiofsaknma hioftaviec hioftokn saciblhi||||Japan developed many centuries ago in small regions as seperate city states that were later unified. Each region has a very destinctive history and sub-culture because of this. Blacksmiths from different regions were relied upon to produce goods for these regions and also for trading with other adjacent provinces that are now called prefectures. Because of this, many provinces have their own unique history of sword and knife making with certain features that each area is known for. Here is a list we put together for these areas that are still hot beds for knife making in the country.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|jafisc||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/japanese-fish-scaler-71.png||||||Japanese Brass Fish Scaler||FishScaler-Brass||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||16.000 ||||||||||||1||1||1||0||||||||The brass fish scaler is a tool that has been in continuous use in Japanese professional fish kitchens for generations - simple in design, effective in practice, and built from materials that hold up through daily commercial use without rusting or degrading. Where plastic scalers flex and stainless alternatives can feel slippery in a wet environment, brass has the weight and rigidity to grip and clear scales efficiently with each stroke, and it develops a natural patina over time that speaks to a tool used and valued rather than one sitting in a drawer.
The ridged brass head grips scales cleanly and removes them in short, controlled strokes without tearing the skin underneath - an important distinction for anyone who cares about presentation as well as efficiency. The hardwood handle provides a secure, comfortable grip even with wet hands, and at 190mm the overall length gives you enough leverage to work through larger fish without fatigue. At 108g it has a satisfying presence in the hand without feeling heavy. This is the kind of tool that professional fishmongers and serious home cooks reach for without thinking twice, and it will outlast several generations of cheaper alternatives without any special care required.
The non-slip tips are a functional detail that matters in daily use - they give you reliable grip on food without requiring the extra precision that fully smooth chopsticks demand. At 23cm these are a standard adult length, comfortable for most hand sizes, and the urethane coating keeps the wood protected and easy to clean. The blue-and-white pattern is consistent across all five pairs and looks at home at the table whether the meal is casual or more considered. A solid everyday set that also works well as a gift alongside a Japanese knife or kitchen tool.
What Customers Are Saying: The one reviewer called these the best and backed it up - he bought his first set to try them out, found them super sturdy and durable with great texture on the grip, and has since purchased three more sets as gifts for family. He notes his background gives him credible chopstick standards, and these meet them. That is exactly the kind of endorsement that matters for a product this straightforward.
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the urethane finish over time. Dry thoroughly after washing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|jachsetfl||item-1||solidtemplate||moribashi||https://s.turbifycdn.com/aah/chefknivestogo/japanese-chopsticks-set-flowers-13.png||||||Japanese Chopsticks Set - Flowers||311-544||knife-accessories > moribashi||Accessories > Chopsticks > ||15.000 ||||||||||||1||1||1||0||||||||The Flowers set brings a warmer, more botanical aesthetic to the same well-made Japanese chopstick format as the Blue set - five pairs of wood-bodied chopsticks with a durable urethane finish and floral patterned handles that draw from traditional Japanese decorative motifs. The flower patterns vary across the five pairs as shown in the product photos, which gives the set a collected look rather than a uniform one. A natural choice for a table setting that leans toward warmth and natural character over graphic geometric patterns.
The construction is the same throughout: smooth wooden body, protective urethane coating, non-slip tips for reliable grip at the table, and a 23cm length that suits most adult hand sizes comfortably. Made in Japan, which matters for chopsticks - the fit, balance, and taper reflect real craft experience with a format that Japanese makers have refined over centuries. At five pairs the set covers a family table or a small dinner party, and it works equally well as a gift alongside a Japanese knife or kitchen tool for someone who appreciates thoughtful tableware.
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the urethane finish over time. Dry thoroughly after washing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|jawoch||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/japanese-wooden-chopsticks-65.png||||||Japanese Chopsticks Set - Multi||67301-3||knife-accessories > giftideas||Accessories > Gift Ideas > ||12.000 ||||||||||||1||1||1||0||||||||The Multi Color set is the most visually varied of the Japanese chopstick sets at CKTG - five pairs, each with a different colored pattern on the handle, which makes them easy to tell apart at the table and gives the set an informal, cheerful character that suits everyday meals and casual hosting well. Where the Blue and Flowers sets lean toward a more considered aesthetic, the Multi works well for family use where each person can claim their own pair. The variety also makes it the most gift-friendly option of the three - there is something in it for anyone.
The construction follows the same approach as the rest of the line: urethane-finished bamboo body, non-slip tips for reliable everyday grip, and a 22.5cm length that sits comfortably in most adult hands. Bamboo is a natural material that holds up well with proper care and has a lighter, slightly more flexible feel than wood. Made in Japan at a price point that makes it easy to add to an order alongside a knife or sharpening accessory. A solid practical set that earns its place as a staple gift option in the CKTG accessory lineup.
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the urethane finish and can cause bamboo to crack over time. Dry thoroughly after washing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fujishika||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/fujishika-51.png||||||Japanese Garden Tools||||resources||Knife Types > ||||||||||||||0||1||0||0||||fubl2si18 haandin1 kobl2cakn16 mibosh18 miboshla miiksh16 miiksh18 tash2si16 nihohogakn saoksh soprsh fubl2si12 tabl2zosl micastaxe micastax10 mizunoax||||Fujishika sickles are made in a blacksmith shop located in Ono City, Japan, and have been a popular gardening and farming tool. This company specializes in them and we thought we would introduce them to the US market. These are authentic and fun Japanese garden tools that have a cool look and come in handy in the yard or garden.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|jawoch22||item-1||solidtemplate||moribashi||https://s.turbifycdn.com/aah/chefknivestogo/japanese-wooden-chopsticks-225mm-28.png||||||Japanese Gold Checkered Chopsticks 225mm||Tsuchi-CL162||knife-accessories > moribashi||Accessories > Chopsticks > ||20.000 ||||||||||||1||1||1||0||||||||Japanese Wooden Chopsticks 225mm. Made with gold-colored checkered inlays and a very attractive design. Made in Japan. Set weighs 6 g.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naniwa1||item-1||solidtemplate||pans||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-non-slip-sharpening-pad-52.png||||||Japanese Iron Tamagoyaki Pan (Square Omelette Pan)||TAMU-EGGPAN||knife-accessories > pans||Accessories > Carbon Steel Pots & Pans > ||38.000 ||||||||||||1||0||1||0||||||||This compact iron omelette pan from Summit Industry is designed specifically for making neatly layered eggs with precision and control. Made in Japan, the TAMU-EGGPAN-3 features a narrow rectangular cooking surface that allows eggs to roll easily into uniform layers, making it ideal for tamagoyaki, rolled omelets, and other delicate egg preparations. Its slim footprint also makes it a great choice for smaller kitchens or single-portion cooking.
The pan is constructed from iron, which provides excellent heat retention and stable, even cooking once properly preheated. This steady heat helps create consistent browning and smooth egg layers without hot spots. The surface is coated with a temporary silicone layer that protects the iron from rust during shipping and storage. This coating will gradually wear away with use and is not intended to function as a nonstick surface. As the coating disappears, regular cooking oil will season the pan and develop the natural performance that iron cookware is known for.
Once seasoned through regular use, the pan becomes a durable everyday cooking tool that can handle metal utensils and develops improved release over time. The wooden handle provides a comfortable grip and stays cool during normal stovetop cooking. The pan is compatible with both gas and IH electric stovetops, making it a versatile choice for many kitchens.
Care Instructions: Before first use, wash the pan with warm water and dry thoroughly. The silicone coating is a temporary rust-prevention layer and will gradually wear away during normal use. Apply a small amount of cooking oil before cooking and after cleaning to help season the iron. Hand wash only with warm water and mild soap if needed. Dry the pan completely after washing to prevent rust. Metal utensils can be used once the pan begins developing its natural seasoning. Do not place in the dishwasher. Do not overheat the pan while empty. Brand: Summit Industry Model: TAMU-EGGPAN-3 Material: Iron Surface: Silicone Rust-Prevention Coating (Temporary) Handle: Wood Compatible Cooktops: Gas, IH Electric Oven Safe: No Dishwasher Safe: No Color: Black Dimensions: 4.1 x 14.7 x 2.8 inches (104 x 374 x 70 mm) Weight: 0.45 kg||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|japanese-knife-glossary||info.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/japanese-knife-glossary-5.png||||||Japanese Knife Glossary \\|\\ CKTG Knife Terms Explained||||specials||Resources > ||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|japanese-knife-steel-guide||info.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/japanese-knife-steel-guide-5.png||||||Japanese Knife Steel Guide \\|\\ Aogami, VG10, SG2 & More||||specials||Resources > ||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|japanese-knives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/japanese-knives-113.png||||||Japanese Knives||||resources||Knife Types > ||||||||||||||1||1||0||0||||kaan customknives 3paringknife keijirodoi enjinknives giheihap40 habl2kn shirokamor2 kabe kanehiro kanjoknives karakuknives katayamaknives hiroshikato kikuichi-knives kitaokaknives kokn kohetsuknives konosuke-knives kurosakiknives macknives makotowhite2 masakageknives masutaniknives makn mikisyo minamoto misuzu moritaka-knives murata suisinknives shungoknives masanobuokada okeyaknives tasakn1 richmondsakai sakodaknives shibataknives sukenari tabata takamuraknives takayuki-knives takeda-knives tanaka-knives yota1 taniknives tojiro-knives tsubakiknives tsunehisa yahikoknives yamashinknives yasunoriknives yoshimitsu shokufuknives yayukn yusakuknives||||Japanese kitchen knives are unmatched in their diversity of design, materials, and craftsmanship. From versatile gyutos and santokus to specialized blades like yanagibas and debas, each knife reflects a deep tradition of functional artistry. Production ranges from modern factory work to rustic, handmade pieces that stand apart from typical Western blades—characterful tools made by hand, built for performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|owlmug||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/owl-coffee-mug-13.png||||||Japanese Mino Ware Owl Mug Sage Green 12.8 oz||113-754||knife-accessories > addonitems||Accessories > Add On Items > ||19.950 ||||||||||||1||1||1||0||||||||This charming owl-shaped mug is crafted in Japan using traditional Mino ware, a ceramic tradition with more than 1,300 years of history. Rendered in a soft sage green with natural texture and subtle glaze variation, the mug has a friendly, hand-formed character that feels equally at home on a breakfast table or next to your favorite reading chair.
The sculpted owl design is both playful and thoughtfully executed, with gentle contours, expressive eyes, and a comfortable handle that fits naturally in the hand. Despite its whimsical appearance, this is a substantial, well-balanced mug with a satisfying weight and a smooth rim that makes it a pleasure to drink from. Each piece shows the quiet refinement and attention to detail that Japanese pottery is known for.
Mino ware originates in central Japan and has long been associated with tea culture and everyday functional ceramics. Over centuries, its forms and glazes have evolved while retaining a strong connection to hand craftsmanship. Today, the Mino region produces more than half of Japan’s ceramics, making it one of the country’s most important pottery centers. This mug reflects that heritage—simple, expressive, and made to be used and enjoyed daily.
Care Instructions: This mug is made from high-quality ceramic and is safe for both microwave and dishwasher use. For best long-term care, avoid sudden temperature changes and handle with care. As with all handmade ceramics, slight variations in glaze, color, and shape are natural and part of the charm of each piece.
Note: These mugs feature a deliberately textured, rustic finish typical of Mino ware. Surface variation is normal and part of the handmade character. Style: Owl-Shaped Mug (Large) Ware: Mino Ware (Mino-yaki) Made In: Japan Material: Ceramic Color: Sage Green Capacity: 12.8 oz / 380 ml Height: 3.9 in / 9.8 cm Diameter: 3.6 in / 9.2 cm Microwave Safe: Yes Dishwasher Safe: Yes
Please Note: Each mug is made by hand. Variations in glaze, color, texture, and form are normal and should be expected, making each piece uniquely its own.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chunagura||item-1||solidtemplate||nashst||https://s.turbifycdn.com/aah/chefknivestogo/chu-nagura-70.png||||||Japanese Natural Giyo Nagura Slurry Stone||Chunagura||specials > linecooks > sharpening-stones > nashst||Resources > For Professionals > Sharpening Stones > Japanese Natural Stones > ||24.000 ||||||||1.000 ||||1||1||1||0||||||||Japanese natural nagura stones are small conditioning stones used to raise a slurry on the surface of larger finishing stones. By rubbing the nagura across the surface of your sharpening stone, it releases fine abrasive particles that mix with water to create a slurry. This slurry improves the performance of your sharpening stone by increasing cutting speed, enhancing polishing ability, and refreshing the surface of fine finishing stones.
Nagura stones are most commonly used with natural finishing stones (Awasedo) and other fine stones in the 4000 grit range and higher. Raising a slurry helps prevent the main stone from glazing over and allows it to cut more consistently while producing a smoother, more refined finish on the edge. Because these stones are natural, each piece will vary slightly in color, shape, and hardness. They are simple splash-and-go tools that require only a little water to quickly produce an effective slurry.
Care Instructions: Wet both the sharpening stone and the nagura before use. Rub the nagura gently across the surface of the stone to raise slurry, then sharpen as normal. Rinse the nagura after use and allow it to air dry completely. Do not perma-soak natural stones. Store indoors in a temperature-controlled environment to prevent cracking from freezing moisture.
Stone Type: Natural Nagura Slurry Stone Origin: Japan Use: Slurry production and conditioning finishing stones Weight: ~80 g (approximately 3 oz) Notes: Size, shape, and color will vary slightly due to the natural material||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nashst||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/japanese-natural-stones-88.png||||||Japanese Natural Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||chunagura atmequ natonast ozasnast2||||Japanese natural sharpening stones are becoming genuinely scarce. Many of the mines near Kyoto have been exhausted after centuries of quarrying, and the supply of high-quality naturals continues to shrink. What we carry here are stones from the Narutaki District - highly regarded by professional sharpeners for the unique feedback and polished edge quality that no synthetic can fully replicate.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|japahabr21||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/japanese-palm-hand-brush-210mm-67.png||||||Japanese Palm Hand Brush 210mm||Palm-Brush||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||12.000 ||||||||||||1||1||1||0||||||||Elevate your cleaning with the 210mm Japanese Palm Hand Brush. An authentic, traditional item, birthed from the hands of Japan's seasoned craftsmen.
Meticulously woven using the robust Shuro (Japanese Hemp Palm) fibers by the master artisans of Yamamoto. This hand brush not only carries an ageless charm but also promises resilience, particularly in moisture-rich environments like kitchens and bathrooms. A staple in traditional Japanese homes, it’s crafted to be a lasting companion in your daily household routines.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|jashkn||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/japanese-shrimp-knife-83.png||||||Japanese Shrimp Knife Sale||Shrimp||specials > closeouts||Resources > CKTG Close Outs > ||350.000 ||300.000 ||||||||||1||1||1||0||||||||Kurosawa san is a Tokyo-based artist who makes each one of these by hand — not in the sense of small-batch production, but truly one at a time, with the kind of meticulous attention to detail that makes the result more sculptural object than kitchen tool. The shrimp form is rendered with a realism that stops people in their tracks, and that reaction is the point. Japan has a long tradition of highly crafted novelty objects that carry real functional purpose, and this knife sits squarely in that tradition — unmistakably Japanese in sensibility, equal parts art and craft.
The blade is a compact VG-10 stainless steel knife concealed within the shrimp form, which measures 150mm from head to tail. VG-10 is a capable stainless steel that holds a good edge and requires minimal maintenance, which makes it a practical choice for a piece that will likely spend as much time on display as it does in hand. The level of handmade detail in the shrimp body — the segmentation, the texture, the overall form — reflects hours of careful work per piece, and no two are identical. This is the kind of object that belongs in a serious knife collection, makes an extraordinary gift for the right person, or simply earns a permanent spot on a display shelf where it will reliably prompt a conversation.
Care Instructions: VG-10 stainless steel is low maintenance. Wipe the blade clean with a damp cloth after use and dry thoroughly. Do not submerge or run water over the sculptural body. Store carefully to protect the handmade form.
Brand: Green Bell Location: Seki City, Japan Size: Large Main Material: Stainless Cutting Steel, PP resin Length: 96mm Weight: 58g Model: G-1201 Made in Japan Metal file attached to the base of the clippers||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|japanese-straight-plating-tweezers||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/japanese-straight-plating-tweezers-210mm-22.png||||||Japanese Straight Plating Tweezers 210mm||JPT-Straight210||newarrivals||New Arrivals > ||30.000 ||||||||||||1||1||0||0||||||||Kobayashi Industries has been manufacturing precision tools in Japan for decades, and these straight plating tweezers reflect that heritage — made entirely in Japan to a standard that immediately sets them apart from the mass-produced alternatives. At 210mm (~8.25 inches), these are on the longer end of the plating tweezers spectrum, giving working cooks extra reach and leverage for precise ingredient placement, delicate garnish work, and any task where control matters more than speed.
The straight profile is the classic format for plating tweezers — no offset angle, just a direct line from grip to tip that gives you an unobstructed view of exactly where the tip is going. Stainless steel construction keeps them rust-resistant, easy to sanitize, and built to hold up through daily professional use. At just 44g, they are light enough to use for extended plating sessions without fatigue. The tip alignment is precise right out of the box — no adjustment needed. These belong in a knife bag alongside your stones and your fish tweezers.
Care Instructions:
Hand wash with warm soapy water and dry thoroughly after use. The stainless steel construction is highly rust-resistant with proper care. Store flat or in a roll to protect the tips. Brand: Kobayashi Industries Made In: Japan Material: SUS430 Stainless Steel Style: Straight Weight: 44 g (1.5 oz) Length: 210 mm (~8.25 inches) Use: Plating, garnish work, precision ingredient placement||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|jasumoandpe||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/japanese-suribachi-mortar-and-pestal6-15.png||||||Japanese Suribachi Mortar & Pestle 15cm||Suribachi-Brown||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||25.000 ||||||||||||1||1||1||0||||||||Japanese Suribachi Mortar 6" (15cm) (Size #5, Brown, Silicone Base, with Pestle) is a traditional Japanese grinding bowl designed for efficiently crushing, mixing, and mashing ingredients like sesame seeds, garlic, herbs, and tofu. The interior features the classic combed ridges (kushi-no-me) that grip ingredients and improve grinding performance, making it faster and more controlled than a smooth mortar. This #5 size is a versatile mid-size option, ideal for everyday prep, small batches of sauces, and table-side use.
This version includes a non-slip silicone base for added stability and comes in a classic brown finish. It also includes a wooden surikogi pestle, so it’s ready to use right out of the box. Each unit is individually boxed, making it a great choice for retail display or gifting. A simple, time-tested tool with over 400 years of use in Japanese kitchens.
Care Instructions: Hand wash only and dry completely before storing. Do not use metal utensils inside the bowl, as they can damage the ridged surface. Avoid sudden temperature changes. Use the included wooden pestle to preserve the interior texture and ensure proper performance. Style: Suribachi (Mortar) with Surikogi (Pestle) Size: #5 Diameter: 15cm (5.9") Material: Ceramic (mortar), Wood (pestle) Base: Non-slip silicone Color: Brown Packaging: Individually boxed Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|jasumope||item-1||solidtemplate||chefsets||https://s.turbifycdn.com/aah/chefknivestogo/japanese-suribachi-mortar-pestal-22.png||||||Japanese Suribachi Mortar & Pestle 18cm||Suribachi-Indigo||specials > linecooks > chefsets||Resources > For Professionals > Chef Equipment > ||28.000 ||||||||||||1||1||1||0||||||||Japanese Suribachi Mortar 8.7" (Size #6, Indigo, Silicone Base, with Pestle) is a traditional Japanese grinding bowl designed for efficiently crushing, mixing, and mashing ingredients like sesame seeds, garlic, herbs, and tofu. The interior features the classic combed ridges (kushi-no-me) that grip ingredients and improve grinding performance, making it faster and more controlled than a smooth mortar. This #6 size is ideal for everyday kitchen use with enough capacity for sauces, dressings, and prep work.
This version includes a non-slip silicone base for added stability and comes finished in an attractive indigo glaze. It also includes a matching wooden surikogi pestle, making it ready to use right out of the box. Each unit is individually boxed, which makes it suitable for retail display or gifting. A simple, effective tool with over 400 years of history behind its design.
Care Instructions: Hand wash only and dry completely before storing. Do not use metal utensils inside the bowl, as they can damage the ridged surface. Avoid sudden temperature changes. Use the included wooden pestle to preserve the interior texture and ensure proper performance. Style: Suribachi (Mortar) with Surikogi (Pestle) Size: #6 Diameter: 18 cm (7.1") Height: Approx. 3.5" Capacity: Approx. 36 oz (1000 ml) Material: Ceramic (mortar), Wood (pestle) Base: Non-slip silicone Color: Indigo Blue Packaging: Individually boxed Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|jawoprbyyusa||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/japanese-woodblock-print-by-yuuka-san-184.png||||||Japanese Woodblock Print by Yuuka san||WoodBlockPrint||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||500.000 ||||||||||||1||1||1||0||||||||Yuua san is a woodblock print artist from Japan. We commissioned her to make these amazing prints to celebrate our 20th anniversary.
In Japan there are many gods in the Shinto religion and there is a special god of handtools called Kajiya Kojin. Yuuka san was inspired to make a block print depicting Kajiya Kojin with 3 heads & 6 hands. You will see many leaves at both sides. The tree is called “Katsura†which is a special tree existing in Japan and is a holy tree of God. Two white herons birds are flying which are considered messengers of God. There is a big stump of a tree in front of the God that Yuuka san noticed when touring the blacksmith shop at MIKI-SYO. Mr. Nagaike kindly took a short tour of his workshop, where he actually demonstrated how to flatten kogatanas for her to get inspiration.
Yuuka san made 24 prints in all and 21 of them were given to our blacksmith friends and distributors in Japan. We took #1 for our office. That leaves #2 and #3 that were are offering for sale. In the future, we may do a second run of them but this run is the first. Artist: Yuuka San Location: Miki City Japan Wood Block Print Size: 250mm x 380mm Signed with one red seal Numbered Prints with 1-24. Frame Included
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckwaendgrcub||item-1||solidtemplate||booscutboar||https://s.turbifycdn.com/aah/chefknivestogo/cktg-walnut-end-grain-cutting-board-79.png||||||Jones Walnut End Grain Board 16" x 12" x 1 1/2"||WalnutMedium||knife-accessories > booscutboar||Accessories > Cutting Boards > ||190.000 ||||||||25.000 ||||1||1||1||0||||||||Chefknivestogo Walnut End-Grain Artisan Cutting Board 16 x 12 x 1.5
This walnut end-grain artisan cutting board measures 16" x 12" x 1 1/2" and is proudly made for us in the USA by Jones Cutting Boards, a small family-run shop known for quality craftsmanship and attention to detail. Built from durable walnut in an end-grain construction, this board is designed to be gentle on knife edges while offering excellent durability and visual appeal.
End-grain boards are favored by professional cooks because the wood fibers absorb impact from the knife edge, helping preserve sharpness over time. The rich walnut tones add warmth to your kitchen, while the integrated finger grooves at the ends make lifting and moving the board easy and secure.
Drop Shipping Information: These boards are stocked by Jones Cutting Boards specifically for us, which keeps wait times minimal. The board will ship directly from the manufacturer and will arrive separately from any other items in your order. If you purchase additional products from our website, you will receive two separate shipments with separate tracking numbers. Please allow up to 2 weeks for shipment, although many orders ship sooner depending on stock levels.
We ship this item within the USA only. If you are located in AK, HI, or PR, there will be an additional shipping charge (typically $20–$30). We will contact you before processing the order if this applies. Ground shipping only.
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or place in the dishwasher. Dry immediately after washing and allow the board to air dry completely before storing. To maintain the wood and prevent cracking, regularly apply a food-safe mineral oil or board conditioner. Avoid prolonged exposure to moisture or extreme temperature changes.
Material: Walnut Construction: End-Grain Dimensions: 16" x 12" x 1 1/2" Made in USA by Jones Cutting Boards||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shirokamor2||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-r2-54.png||||||Kamo, (Shiro)||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||allshkakn shkaaosust shkabl2ku shkabl2mi shkar2kn shkawh2||||Shiro Kamo is one of the many blacksmiths who work at Takefu Village Cooperative in Echizen, Japan. He's a recipient of the "Dento-Kogei-shi" title, which stands for "master of traditional crafts."||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabeha15leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-hankotsu-150mm-left-handed-99.png||||||Kanehide Bessaku Hankotsu 150mm Left||2908-LEFT||resources > lehakn||Knife Types > Left Handed Knives > ||80.000 ||||||||||||1||1||1||0||||||||Buying into specialty knives that will only be used occasionally can be both intimidating and, in many cases, uneconomical. The hankotsu is a knife that falls into this category for many aspiring users.
These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.
This knife is a single bevel style and as such is made for left-handed users.
As is the case with all of the Kanehide TK knives, fit and finish of both the blade and the rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired. Weight: 3.9 oz (112 g) Blade Length: 146 mm Total Length: 259 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm Left-Handed Grind||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kanehide2||item-1||solidtemplate||katkkn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-321.png||||||Kanehide Bessaku Hankotsu 150mm Right||3008-RIGHT||resources > japanese-knives > kabe > katkkn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide TK Knives > ||75.000 ||||||||||||1||1||1||0||||||||These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.
This knife is a single bevel style and as such is made for particular users, right- or left-handed. You will see the curve and bevel on the side of the blade that matches your preference.
As is the case with all of the Kanehide TK knives, fit and finish of both the blade and the rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired. Maker: Kanehide Location: Miki, Japan Weight: 4.2 oz (120 g) Blade Length: 145 mm Total Length: 260 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm Right-Handed Grind||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabeho15leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-honesuki-150mm-left-handed-118.png||||||Kanehide Bessaku Honesuki 150mm Left||2906-LEFT||resources > lehakn||Knife Types > Left Handed Knives > ||85.000 ||||||||||||1||1||1||0||||||||The Kanehide Bessaku Honesuki 150mm is made from semi-stainless steel using mono steel construction. It is the same steel that is used in the ever-popular Kikuichi TKC line of blades. The honesuki pictured here is specially designed for processing poultry, but many use the knife for other tasks as well. This particular knife is formatted for left-handed users.
A unique aspect of this honesuki knife is that it's ground asymmetrically for better performance from the spine to the edge. The overall fit and finish of the blade and handle are a revelation, given their keen pricing. The rosewood handle, in particular, is wonderfully conceived and finished.
If you are looking for a blade that will not break the bank while allowing you entry into a specialized area of kitchen cutlery, we cannot recommend the Kanehide Bessaku Honesuki 150mm highly enough!
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired. Weight: 4.8 oz (136 g) Blade Length: 149 mm Total Length: 267 mm Spine Thickness at Base: 3 mm Blade Height: 39 mm Left-Handed Grind||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabesestho15||item-1||solidtemplate||honesuki||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-honesuki-150mm-right-scratches-on-blade-40.png||||||Kanehide Bessaku Honesuki 150mm Right||3006-RIGHT||resources > honesuki||Knife Types > Honesukis > ||75.000 ||||||||||||1||1||1||0||||||||Kanehide Bessaku Honesuki 150mm – Designed for Precision and Versatility
The Kanehide Bessaku Honesuki 150mm is crafted from semi-stainless mono steel, the same high-performance material used in the renowned Kikuichi TKC line. Originally designed for processing poultry, this versatile knife has become a popular choice for a variety of kitchen tasks.
A standout feature of this blade is its asymmetrical grind, enhancing cutting performance from the spine to the edge. Combined with exceptional fit and finish, the knife’s value is unmatched. The rosewood handle, in particular, offers a beautifully crafted and comfortable grip, adding a touch of elegance to its functional design.
With half the chromium content of fully stainless steel, the blade is reactive and will develop a patina over time. Wash and towel dry immediately after use to maintain its appearance and performance. For extra care, you can use Bar Keepers Friend.
Specifications: Maker: Kanehide Location: Seki City, Japan Weight: 4.8 oz (136 g) Blade Length: 149 mm Total Length: 269 mm Spine Thickness at Base: 3 mm Blade Height: 39 mm Grind: Right-handed
If you're seeking an affordable entry into specialized kitchen cutlery, the Kanehide Bessaku Honesuki 150mm is an exceptional choice!||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabesu27leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-sujihiki-270mm-left-handed-115.png||||||Kanehide Bessaku Sujihiki 270mm Left||2918L||resources > lehakn||Knife Types > Left Handed Knives > ||105.000 ||||||||||||1||1||1||0||||||||The Kanehide Bessaku Sujihiki 270mm is an unusual knife in many respects. Foremost among those is its amazing value, coupled with its outstanding levels of construction and fit and finish.
The blade is made from a proprietary semi-stainless steel, which Kanehide calls TK steel. This very interesting alloy is a bit like stainless with a bit of carbon, so it takes and holds a nice edge while being really easy to sharpen. Meanwhile, as it is semi-stainless, the normal maintenance routine associated with high-carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.The knife is a mono steel construction and the steel is hardened to 60-61 HRC.
Although Kanehide calls this a sujihiki, that name is usually associated with a double-bevel design. This knife is ground on one side only, so it could be regarded as a yanagiba more than the normal sujihiki style slicer.
The blade has a lovely profile, and the edge is well-ground. Fit and finish are quite outstanding given its price point. So if you are looking for a versatile slicer that is easy to maintain and is easy on the pocket, you need look no further! Weight: 5.8 oz (164 g) Blade Length: 271 mm Total Length: 390 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm Left-Handed Grind||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabe||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-66.png||||||Kanehide Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||kapskn katkkn||||Kanehide Bessaku is a specialty brand we found while visiting Seki City. They produce many knives for professional cooks. They use mono steel construction and good edge sharpness.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapsbu18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-bunka-180mm-228.png||||||Kanehide PS60 Bunka 180mm||1689U||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||170.000 ||||||||||||1||1||1||0||||||||The bunka is a compact, versatile knife with a reverse tanto tip that handles most everyday kitchen prep - chopping, slicing, push-cutting through vegetables - while the pointed tip adds precision for more detailed work. It sits between a santoku and a petty in its proportions and covers both roles comfortably, which is why cooks who work in smaller kitchen spaces often reach for it first. This one from Kanehide is built around PS60, a Hitachi steel developed for the razor industry and pushed to HRC 60-61 through a cryogenic treatment with liquid nitrogen at -180 degrees C - a process that converts retained austenite to martensite and increases both hardness and wear resistance beyond standard heat treatment.
At 4.3 oz and 184mm of blade length this is a light, nimble knife that disappears in the hand during prep. The mono steel construction keeps the geometry clean and straightforward to sharpen, and the 50/50 grind makes it equally accessible for right- and left-handed cooks. PS60 sharpens more readily than most stainless steels - it has the feedback and responsiveness on the stones that you usually associate with carbon steel, without the rust and patina concerns. The octagonal oak handle with burnt urushi finish is fitted cleanly and sits comfortably in both a pinch grip and a handle grip. Photos by Gustavo Bermudez.
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds easily and sharpens more like carbon than most stainless options. Strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapsgy19||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-195mm-286.png||||||Kanehide PS60 Gyuto 195mm||PS60-1210||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||170.000 |||| Maker: Kanehide Maker Region: Seki City, Japan Style: Gyuto Steel: PS60 Stainless Construction: Mono Steel Edge Grind: Double Bevel Hardness: 60-61 HRC Handle: Western Rosewood Weight: 5.7 oz (164 g) Blade Length: 197 mm Total Length: 317 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||1||1||1||0|||||||| Maker: Kanehide Maker Region: Seki City, Japan Style: Gyuto Steel: PS60 Stainless Construction: Mono Steel Edge Grind: Double Bevel Hardness: 60-61 HRC Handle: Western Rosewood Weight: 5.7 oz (164 g) Blade Length: 197 mm Total Length: 317 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm ||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapsgy21||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-210mm-487.png||||||Kanehide PS60 Gyuto 210mm||PS60-1211||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||180.000 ||||||||||||1||1||1||0||||||||Our #1 pick for a good quality, entry-level gyuto! The Kanehide PS60 Gyuto 210mm is a lotta knife for the money. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating; they also increased the hardness and wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at -180 degrees C.
We tested this knife for over 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens exceptionally well, and has a nice handle. Give it a try--we think you'll be as delighted with this knife as we are.Brand: Kanehide Location: Seki City, Japan Construction: Laser Cut, Mono Steel Bevel: Double Bevel Edge Grind: Asymmetric 70/30 (OK for lefties or righties) Weight: 6.5 oz (186 g) Blade Length: 211 mm Total Length: 335 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Steel: PS60 Stainless HRC: 60-61 Handle: Western Mahogany||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapswagy21||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-wa-gyuto-210mm-165.png||||||Kanehide PS60 Gyuto 210mm||1611U||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||180.000 ||||||||||||1||1||1||0||||||||PS60 is a steel Hitachi developed for the razor industry - a market where edge sharpness and corrosion resistance are non-negotiable and where quality control is exceptionally strict. Kanehide, a Seki City specialist, took that steel and pushed it further through a cryogenic treatment process using liquid nitrogen at -180 degrees C. The sub-zero treatment converts retained austenite to martensite, which increases both hardness and wear resistance beyond what standard heat treatment alone can achieve. The result is a fully stainless knife at HRC 60-61 that sharpens remarkably easily - closer to the feel of a carbon steel on the stones than most stainless options at this price point.
This 210mm gyuto was a special request from CKTG - a wa-handled version of the PS60 at a price point that makes it a natural recommendation for cooks who want laser-thin performance in a traditional Japanese handle format. The asymmetric 70/30 grind works comfortably for both right- and left-handed cooks, and the blade geometry is thin enough behind the edge to cut noticeably better than most stainless knives in this range. The octagonal oak handle with a burnt urushi finish is well fitted and comfortable in a pinch grip. Eleven reviewers have given it five stars - that kind of consensus does not happen by accident.
What Customers Are Saying: Reviewers consistently highlight the knife as a step above VG-10 in both sharpness and edge retention, with several noting it outperforms more expensive stainless options they already own. Home cooks praise the easy sharpening and the way the edge holds up through regular use. One reviewer calls it a true laser that takes punishment on the board well and feels fantastic while doing so. Another had a custom handle fitted and called it his new baby. The single lower rating reflects a preference for heavier knives rather than any quality issue with the blade itself.
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds well and sharpens more easily than most stainless options. Strop regularly between sharpenings. Avoid bones, frozen foods, and hard materials that could chip or roll the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapsgy24||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-546.png||||||Kanehide PS60 Gyuto 240mm||PS60-1212||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||200.000 ||||||||||||1||1||1||0||||||||Kanehide PS60 Gyuto 240mm. The base of the steel is Hitachi Gin5, which is the most popular steel for razors and is used by razor blade manufacturers around the world. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating; he also increased the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at -180° C. The sub-zero treating works to change retained austenite to martensite, and as a result, it is effective not only to enhance the hardness but also the wear resistance.
We tested this knife for over 2 months, and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. If you're looking for a good, entry-level stainless knife, this is our pick! Brand: Kanehide Location: Seki City, Japan Construction: Laser Cut, Mono Steel Bevel: Double Bevel Edge Grind: Asymmetric 70/30 (OK for lefties or righties) Handle: Western Mahogany Steel: PS-60 Stainless HRC: 60-61 Weight: 7.1 oz (202 g) Blade Length: 240 mm Total Length: 365 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapsgy24cu1||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-custom-595.png||||||Kanehide PS60 Gyuto 240mm||1612U||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||190.000 ||||||||||||1||1||1||0||||||||Kanehide PS60 is a specialty brand of knives that are made in the center of Japanese knife making, Seki City. They have been making blades for many different needs and uses with an emphasis on butchering, filleting, and other meat processing functions. Their products are very well made and use some of the top steels available, including the popular semi-stainless alloy, PS60. This steel is used in the manufacture of razor blades as well as other cutting tools. PS60 is almost identical to AEB-L and 13C26. Kanehide is able to increase the hardness to HRC 60-61 through special heat treating; they also increase the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at minus 180 degrees Celsius.
The Kanehide PS60 Wa Handled Gyuto knife is the result of a request we made to their blacksmith to make a wa handled laser version of their very popular PS60 mono steel gyuto. The result speaks for itself. We are amazed by the quality of this knife and its cutting abilities. It performs way outside its price range, offering both new and established chefs a robust, easy-to-maintain kitchen tool at a really attractive price. Brand: Kanehide Construction: Mono Steel, Laser Cut Steel Used: PS60 Stainless Weight: 5.2 oz (148 g) Blade Length: 243 mm Total Length: 392 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapski241||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-kiritsuke-240mm-custom-287.png||||||Kanehide PS60 Kiritsuke 240mm||1614U||resources > kiritsukeknife > ki24andab||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||190.000 ||||||||||||1||1||1||0||||||||During my 4th trip to Japan I gave each of the 13 blacksmiths I met a request. My request to Kanehide was to please make a wa-handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife at a lower price point. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increase the wear resistance by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice octagonal handle with a burnt urushi finish.
Our kiritsuke saya does not fit this knife. Try the blade guard instead. Brand: Kanehide Construction: Laser Cut, Mono Steel Blade: Monosteel HRC: 60-61 Edge: 50/50 Steel: PS60 Stainless Weight: 5.3 oz (150 g) Blade Length: 242 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapskn||item.||solidtemplate||kabe||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-knives-78.png||||||Kanehide PS60 Knives||||resources > japanese-knives > kabe||Knife Types > Japanese Knives > Kanehide Knives > ||||||||||||||0||1||0||0||||kapsbu18 kapsna181 kapssa182 kapswagy21 kapsgy24cu1 kapski241 kapssu271 kapspe12 kapspe15 kapsna18 kapssa18 kapsgy19 kapsgy21 kapsgy24 kapssu24 kapssu27||||Kanehide PS60 Knives are made in the knife-making capital of Japan, Seki City. The knives are made with a very popular stainless steel called PS60 that is primarily used in razor blades. We highly recommend these excellent knives at an affordable price.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapsna18||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-nakiri-180mm-548.png||||||Kanehide PS60 Nakiri 180mm||PS60-1280||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||160.000 ||||||||||||1||1||1||0||||||||The Kanehide PS60 Nakiri 180mm is our top recommendation for a high-quality, Western-handled nakiri at an accessible price point. Kanehide uses PS60 stainless steel, produced by Hitachi for the razor industry, where edge stability and fine grain structure are critical. This steel is very similar to AEB-L and 13C26, making it tough, corrosion resistant, and exceptionally easy to sharpen.
Kanehide pushes this steel further with a specialized heat treatment and a cryogenic process using liquid nitrogen at -180°C. This converts retained austenite into martensite, resulting in increased hardness and improved wear resistance without sacrificing toughness. After extended in-house testing, this knife consistently stood out for its sharpness, balance, and reliability. It is fully stainless, holds an edge well, sharpens quickly, and is fitted with a comfortable Western rosewood handle, making it an outstanding everyday nakiri for home or professional use.
Care Instructions: Hand wash and dry immediately after use. Avoid cutting frozen foods, bones, or hard materials. Store dry.
Brand: Kanehide Location: Seki City, Japan Construction: Laser Cut, Mono Steel Bevel: Double Bevel Edge Grind: Asymmetric 60/40 (suitable for right- or left-handed users) Steel: PS60 Stainless HRC: 60–61 Handle: Western Rosewood Weight: 6.3 oz (180 g) Blade Length: 185 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapsna181||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-nakiri-180mm-444.png||||||Kanehide PS60 Nakiri 180mm||1680U||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||170.000 ||||||||||||1||1||1||0||||||||PS60 nakiri - Japan's dedicated vegetable knife - is a flat-edged blade that makes full contact with the cutting board on every stroke. No rocking, no heel gap, no wasted motion. Push, land, lift. For cooks who process serious volumes of vegetables, a well-made nakiri changes how prep work feels, and this one is built on a steel that raises the bar for stainless performance at its price point. Kanehide in Seki City uses Hitachi PS60 - a razor-industry steel - with a cryogenic treatment at -180 degrees C that converts retained austenite to martensite and pushes hardness and wear resistance to HRC 60-61. The result is a fully stainless blade that sharpens with the ease and feedback of a reactive steel.
The 180mm blade gives this knife a substantial push-cutting surface while keeping the weight manageable at 4.4 oz. The 50/50 grind makes it accessible for right- and left-handed cooks alike, and the spine and choil have been rounded for comfort during extended prep sessions. The octagonal oak handle with a burnt urushi finish is fitted by our woodworker - a clean, traditional profile that keeps the balance point close to the hand. One reviewer called it an awesome nakiri with better fit and finish than expected and a flat, usable profile for both chopping and push cutting. That sums it up well.
What Customers Are Saying: The single reviewer gave it five stars and highlighted the fit and finish, the rounded choil and spine, the handle quality, and the flat usable profile as standout features. Called it thin yet sturdy - which is exactly what you want from a nakiri at this price.
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds well and sharpens more easily than most stainless options. Strop regularly between sharpenings. Avoid twisting or prying motions and hard materials that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapspe12||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-petty-120mm-237.png||||||Kanehide PS60 Petty 120mm||PS60-1202||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||110.000 ||||||||||||1||1||1||0||||||||The Kanehide PS series is made using PS60 (Pure Steel 60) stainless steel, a fine-grained alloy based on Hitachi’s Gin5 steel, long favored by razor blade manufacturers for its edge stability and toughness. Kanehide elevates this steel through a specialized heat treatment that brings hardness to 60–61 HRC, then further improves wear resistance with a cryogenic liquid-nitrogen process. The result is a stainless steel that sharpens easily, takes a very refined edge, and holds it well in daily use.
This knife is constructed from mono steel with no cladding, keeping the blade light, thin, and extremely nimble in hand. The profile features a well-executed distal taper from mid-blade to tip, contributing to excellent control and smooth cutting feel. Fit and finish are notably high, with a rounded choil and spine for comfort and a clean, consistent grind throughout. The shorter blade height makes it an excellent choice for users with smaller hands or anyone looking for a precise, agile knife for detail work, garnishes, and smaller prep tasks.
Care Instructions: Hand wash and dry immediately after use. Avoid cutting frozen foods, bones, or hard materials. Store dry.
Brand: Kanehide Location: Seki City, Japan Construction: Laser Cut, Mono Steel Bevel: Double Bevel Edge Grind: Asymmetric 70/30 (suitable for right- or left-handed users) Steel: PS60 Stainless HRC: 60–61 Handle: Western Rosewood Weight: 2.8 oz (78 g) Blade Length: 119 mm Total Length: 230 mm Spine Thickness at Base: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapspe15||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-petty-150mm-324.png||||||Kanehide PS60 Petty 150mm||PS60-1204||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||115.000 ||||||||||||1||1||1||0||||||||The Kanehide PS60 Petty 150mm is a really well made utility knife for all kinds of cutting work in the kitchen.
It is fashioned from customized steel called PS60 or Pure Steel 60. This is a derivative of the popular Gin5 razor blade alloy made by Hitachi. Kanehide takes the base steel and subjects it to a special heat treatment and cryogenic freezing regimen. The result is harder steel, up to HRC 60, and an edge that is tougher and more wear resistant than the original would be. All around, this is an excellent steel that will find favor in both home and professional environments. Like its smaller 120mm sibling, the 150mm petty is a knife with less blade height than others at this length. So while this may be a minus for those with larger hands, it is a positive in that it makes for a light and nimble blade capable of taking on fine cutting tasks such as garnish preparation and the processing of intricate or small ingredients.
We are really impressed with the level of craftsmanship that has gone into these knives. Fit and finish are excellent, with well-rounded and polished choil and spine areas. The mahogany handle is mated to a lovely stainless bolster, which has a smooth and comfortable feel.
We think this is one of the great deals on the CKTG site and encourage anyone looking for a petty that is both easy to use and maintain to consider this fine kitchen utensil. Brand: Kanehide Location: Seki City, Japan Construction: Laser Cut, Mono Steel Bevel: Double Bevel Edge Grind: Asymmetric 70/30 (Ok for lefties or righties) Steel: PS60 Stainless HRC: 60-61 Handle: Western Mahogany Weight: 2.9 oz (84 g) Blade Length: 150 mm Total Length: 262 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapssa18||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-santoku-180mm-573.png||||||Kanehide PS60 Santoku 180mm||PS60-1290||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||170.000 ||||||||||||1||1||1||0||||||||Santokus are a very popular knife in both home and professional kitchens. Combining many attributes of a gyuto and western chef knife, their blade geometry incorporates the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge.
This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the three cutting tasks that the knife performs well: slicing, dicing, and mincing.
Kanehide makes this blade from Hitachi Gin5 steel, which is used a lot in the manufacture of razor blades. He treats this steel to a cryogenic process that not only enhances the hardness but also the wear resistance.
This is a wonderful entry-level knife. Definitely one of the best in our lineup of starter knives, and easily the best featuring a Western handle. Combining great fit and finish with an exceptional grind, the Kanehide PS60 santoku is a wonderful choice for anyone starting off in the Japanese knife world. Any home cook or line chef looking for an affordable, robust, and easy-to-care-for kitchen cutting machine would do well to consider this great value knife. Highly recommended! Brand: Kanehide Location: Seki City, Japan Construction: Laser Cut, Mono Steel Bevel: Double Bevel Edge Grind: Asymmetric 70/30 (OK for lefties or righties) Steel: PS60 Stainless HRC: 60-61 Handle: Western Rosewood Weight: 5.8 oz (166 g) Blade Length: 181 mm Total Lentgh: 297 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapssa182||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-santoku-185mm-122.png||||||Kanehide PS60 Santoku 180mm||1690U||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||170.000 ||||||||||||1||1||1||0||||||||During my 4th trip to Japan I gave each of the 13 blacksmiths I met with a request. My request to Kanehide was to please make a wa handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating. They also increased the wear resistance of the blades by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, and as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, octagonal handle with a urushi finish and an attractive burnt end. Brand: Kanehide Construction: Laser Cut, Mono Steel Blade: Monosteel HRC: 60-61 Edge: 50/50 Steel: PS60 Stainless Weight: 4.7 oz (134 g) Blade Length: 183 mm Total Length: 329 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapssu24||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-240mm-287.png||||||Kanehide PS60 Sujihiki 240mm||PS60-1217||resources > sujihikis > sujihiki240mm||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||200.000 ||||||||||||1||1||1||0||||||||At 240mm, the Kanehide PS60 Sujihiki occupies the shorter end of the sujihiki scale. It is a perfect choice for users with small kitchens or restricted board space. Regardless, it is still a formidable slicer.
Kanehide use a very special brew of PS60 steel to fashion this fine blade. While PS60 finds major usage in the making of razors, Kanehide enhances both the hardness and wear resistance by utilizing a special heat-treating method followed by a cryogenic treatment using liquid nitrogen at -180 degrees Celsius. The knife is a mono steel construction, so there is no cladding or other hybrid treatments. It is a very thin blade, as a slicer should be. The grind is asymmetrical with a right-side bias at 70/30. The blade is mated to a handle made from rosewood with a very nice stainless bolster. The fit and finish of both the blade and the handle belie its affordable price.
We think that the Kanehide PS60 kitchen knives are some of the very best knives at their price point. If you are seeking a compact slicing knife with terrific looks and performance at a very reasonable price, we strongly suggest this knife. Maker: Kanehide Region: Seki, Japan Steel: PS60 Type: Sujihiki Weight: 5.9 oz (168 g) Blade Length: 239 mm Total Length: 358 mm Spine Thickness at Heel: 2 mm Blade Height: 38 mm Grind: Convexed on Right Side (See Choil Photo) Edge: Asymmetric, Right 70/30 Handle: Yo (Western) Handle Scales: Rosewood Bolster: Stainless||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapssu271||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-270mm-520.png||||||Kanehide PS60 Sujihiki 270mm||1618U||resources > sujihikis > sujihiki270mm||Knife Types > Sujihikis > Sujihiki 270mm > ||195.000 ||||||||||||1||1||1||0||||||||The sujihiki - Japan's dedicated slicing knife - is built for a single purpose: long, clean passes through proteins without tearing or dragging. The narrow blade reduces surface contact, the length means fewer strokes per cut, and the thin geometry behind the edge lets it glide through flesh without wedging. If you carve roasts, break down whole fish, or slice large proteins at service, a good sujihiki changes how that work feels. CKTG requested this wa-handled version of the PS60 from Kanehide specifically - a thin, light slicing knife in a traditional Japanese handle format at a price that makes it easy to justify adding to the block.
PS60 is a Hitachi steel developed for the razor industry and pushed to HRC 60-61 through a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero process converts retained austenite to martensite, increasing both hardness and wear resistance beyond standard heat treatment. The result is a fully stainless knife that sharpens more readily than most stainless options - the feedback on the stones is closer to carbon steel than it has any right to be at this price. At 5.1 oz and 271mm of blade length the knife is light for its size, and the 2mm spine keeps it thin without feeling fragile. The octagonal oak handle with burnt urushi finish completes a package that is built for work and looks the part.
What Customers Are Saying: One reviewer bought this specifically to carve at family dinners, tested it on a bone-in leg of lamb and a roast beef on the same occasion, and came away impressed. A few strops on leather and 1-micron spray brought the out-of-box edge to slicing condition, and it delivered thin, clean slices through both proteins without losing its edge. He noted the knife is noticeably lighter than his previous carving knife and that the reduced weight eliminated hand fatigue during extended carving. Would definitely recommend, he said - a strong endorsement from someone who tested it under real conditions.
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel sharpens more easily than most stainless options. Strop regularly between sharpenings to maintain the slicing edge. Avoid bones, frozen foods, and lateral pressure that could chip or roll the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapssu27||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-270mm-513.png||||||Kanehide PS60 Sujihiki 270mm||PS60-1218||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||210.000 ||||||||||||1||1||1||0||||||||Kanehide is a well-known brand of kitchen cutlery in Japan. They are located in the heart of Japanese knife making, Seki City. They are best known for their meat processing knives, which are used to butcher, fillet, and prepare all kinds of meat products. Many of their knives are single-bevel designs made for specific cutting tasks.
They also make more general kitchen knives, such as this lovely example of a sujihiki. PS60 is a Hitachi-made steel used widely in the razor blade industry. The alloy is very similar to AEB-L and 13C26 steels but Kanehide has found a way to further increase the hardness of this steel. They achieve this through special heat-treating methods which, with the addition of cryogenic treatments, result in a highly wear-resistant blade.
Sujihikis are Japanese versions of Western slicers. They are long and thin with a very fine tip. This Kanehide example is very thin at the spine, as befitting a slicer. The length allows for single-action cuts, which reduce damage to the item being cut. The grind on the blade is right-side biased at 70/30. A well-made rosewood Western handle and stainless steel bolster complete the picture with a very refined look.
This is a lot of knife for the money and one that we highly recommend. Maker: Kanehide Region: Seki, Japan Steel: PS60 Stainless Type: Sujihiki Grind: Convexed on Right Side (See Choil Photo) Edge: Asymmetric, Right 70/30 Handle: Yo (Western) Handle Scales: Rosewood Bolster: Stainless Weight: 6.7 oz (192 g) Blade Length: 270 mm Total Length: 390 mm Spine Thickness at Heel: 2 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katkgy21||item-1||solidtemplate||katkkn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-gyuto-210mm-101.png||||||Kanehide TK Gyuto 210mm||2711||resources > japanese-knives > kabe > katkkn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide TK Knives > ||140.000 ||||||||2.000 ||||1||1||1||0||||||||The Kanehide TK Gyuto 210mm is a wonderful value knife and one of our favorite recommendations to newcomers. It is made with a semi-stainless steel using a mono steel construction. The knife has a beautiful aesthetic simplicity.
This gyuto has a versatile shape for just about any cutting style, from rocking to slicing to chopping. The thin and pointed tip of the Kanehide TK Gyuto 210mm makes for impressive precision cuts and detail work. The blade height is not too tall at 47mm, which is about perfect for this length. The knife has a slender-sized western-style handle, and is quite light at 6.5 ounces, making this an ideal choice for small- and medium-sized hands. The 210mm size is also great for cooks working with smaller cutting boards.
This knife is exceptionally well-balanced between blade and handle, and feels great using both western and pinch grips. The handle is made from a black Japanese pakka wood, which, together with the stainless steel bolster, will last the lifetime of the blade.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired. Weight: 6.6 oz (186 g) Blade Length: 212 mm Total Length: 338 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Steel: Semi Stainless Steel HRC: 61 +- Handle: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katkhori15||item-1||solidtemplate||katkkn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-honesuki-right-150mm-103.png||||||Kanehide TK Honesuki 150mm Right||2875R||resources > japanese-knives > kabe > katkkn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide TK Knives > ||70.000 ||||||||||||1||1||1||0||||||||A good honesuki is an indispensable tool for the home or professional chef who needs to fabricate and process chicken, turkey, and game birds. The honesuki is a Japanese version of a boning knife. It differs from a Western boning knife in its triangular shape and stiff blade with very little flex. It typically has an asymmetrical edge; this model is made for right-handed users.
While it is called a boning knife, the honesuki is not meant to cut through bones. Instead, it is intended to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife.
TK knives from Kanehide are made from their proprietary semi-stainless steel, and the results are quite surprising. TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to sharpen. Meanwhile, it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
The knife is a mono steel construction and the steel is hardened to 61 HRC. The blade is mated to a simple yet effective handle made from a super durable material called Fibrox. Maker: Kanehide Location: Seki City, Japan Construction: Stamped/Mono Steel Steel Type: TK Semi Stainless Type: Honesuki Boning Knife Grind: Single-Sided, Right-Handed Handle: Fibrox Weight: 3.9 oz (110 g) Blade Length: 150 mm Total Length: 270 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katkkn||item.||solidtemplate||kabe||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-knives-80.png||||||Kanehide TK Knives||||resources > japanese-knives > kabe||Knife Types > Japanese Knives > Kanehide Knives > ||||||||||||||0||1||0||0||||katk12pe katkhori15 katkpe15 katksa18 katkgy21 kabesestho15 kabeho15leha kanehide2 kabeha15leha kabesu27leha||||Kanehide TK Knives. TK steel is excellent semi-stainless steel that is ideal for use in butchering. The steel sharpens like carbon steel, holds an edge well and since it is mono steel construction it can take lateral bending and tough work without warping the blade. Kanehide is a specialist in knives for pro cooks in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katk12pe||item-1||solidtemplate||katkkn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-120mm-petty-68.png||||||Kanehide TK Petty 120mm||2702||resources > japanese-knives > kabe > katkkn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide TK Knives > ||80.000 ||||||||||||1||1||1||0||||||||The Kanehide TK line of kitchen knives represents about the best value we currently offer in our store. After having sold these knives for the past several years, our opinion of them has not lessened at all. There are several reasons for this. Number one is the steel. The knife is made with a very popular semi-stainless steel using a mono steel construction. It is the same steel as can be found in the Kikuichi TKC line of knives, but at a hefty reduction in price. The alloy is hardened to 61 Rockwell. The steel combines several attributes of a stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades.
The second reason is the overall fit and finish. We are still amazed at the high level of construction and finish of both blade and handle that is offered at this budget price.
Lastly, the grinds and profiles are really sterling work. You could easily pay over twice as much for a similar knife from other makers!
If you are looking for a small, easy to use and maintain petty that comes with a great edge that is easy to sharpen, you have found it in the Kanehide TK Petty 120mm!
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired. Weight: 2.7 oz (78 g) Blade Length: 119 mm Total Length: 230 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm HRC: 61 Steel: Semi Stainless Handle: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katkpe15||item-1||solidtemplate||katkkn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-petty-150mm-176.png||||||Kanehide TK Petty 150mm||2704||resources > japanese-knives > kabe > katkkn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide TK Knives > ||90.000 ||||||||||||1||1||1||0||||||||We are really impressed with the price-performance ratio of these TK knives from Kanehide. We asked them to make up some blades using their proprietary semi-stainless steel, and the results surprised us. These are great blades at a really great price.
TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to resharpen. Meanwhile, it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. It is a mono steel construction and the steel is hardened to 61 HRC. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
These knives have fairly thin spines with a nice taper to the well-ground tip. The blade height is about average for a knife this size. It's a good looker with a well-made machine finish on the blade face. The handle and bolster are very well executed. The medium-sized handle is made from black pakka wood and it has a really comfortable feel. The blade shape lends itself to a variety of tasks, including fine slicing and intricate work such as garnish preparation.
The Kanehide TK Petty 150mm is a good choice for a new Japanese knife user or a line cook wanting a well-made kitchen tool at a great price. Maker: Kanehide Location: Seki City, Japan Steel: TK Semi Stainless Steel Construction: Mono Steel Edge Grind: Double Bevel Weight: 3.0 oz (84 g) Blade Length: 149 mm Total Length: 262 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm HRC: 61 Handle: Black Pakka Wood; Western||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katksa18||item-1||solidtemplate||katkkn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-santoku-180mm-123.png||||||Kanehide TK Santoku 180mm||2790||resources > japanese-knives > kabe > katkkn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide TK Knives > ||130.000 ||||||||||||1||1||1||0||||||||This is a great knife at a really great price. It is a perfect introduction to Japanese-style chef knives. Easy to maintain, easy to sharpen, and easy on the pocket.
The santoku is a multi-purpose knife but with a slight vegetable bias. Santoku means three virtues, or to solve three problems. The virtues or problems are slicing, dicing, and mincing. The santoku is gaining in popularity every year in the West. They are shorter than chef knives but have a blade height that is proportionally larger.
The most notable difference is their blade geometry, which incorporates a sheep's foot-shaped tip. The design draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that is more of a push cutter than a rocker.
The Kanehide TK Santoku is made with a mono-steel construction of proprietary semi-stainless steel. The alloy is hardened to 61 Rockwell. The steel combines several attributes of stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades. The overall fit and finish are of a high level, especially at this price point. The blade is coupled to a nice black pakka wood western-style handle, which exhibits a nice level of fit and finish.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired. Location: Seki City, Japan Steel: TK Semi Stainless Steel HRC: 61 Handle: Yo Pakka Wood Edge 50/50 Weight: 5.8 oz (164 g) Blade Length: 181 mm Total Length: 304 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kadeknro||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/kaneshige-denim-knife-roll-41.png||||||Kaneshige Denim Knife Roll||Kaneshige-Roll||specials > forknco > konosuke-knives > konosuke1||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||140.000 ||||||||||||1||1||1||0||||||||Okayama selvedge denim is among the most respected denim fabric in the world - heavyweight, tightly woven, finished on old shuttle looms that produce the clean, self-finished edge that distinguishes selvedge from standard denim. It is a material with a devoted following among people who care about what their gear is made of, and it is an appropriate choice for a knife roll designed to carry tools that serious cooks have invested seriously in. Kaneshige uses this fabric for the roll body, pairs it with leather trim and solid brass hardware, and produces something that looks and feels more considered than the average canvas roll at this price point - and will age into something even better with regular use.
The roll opens to 790mm x 455mm with five pockets sized to carry a full working kit. The two smaller pockets at 163mm x 35mm handle petties and short utility knives. The three larger pockets run 275mm wide, at 80mm, 90mm, and 90mm depth - sized for gyutos, sujihikis, and yanagibas up to 270mm in length. CKTG tested a 270mm sujihiki in the large pocket and it fits securely. A protective flap covers the blade tips and a leather tie strap keeps everything snug when rolled. The denim construction softens and develops character with use while holding its structure - this is not a roll that collapses after a season of daily commuting.
Care Instructions: Spot clean with a damp cloth and mild soap. Do not machine wash or submerge - this will cause the denim to shrink unevenly and may damage the leather trim. Allow to air dry fully before storing knives inside. The leather trim can be conditioned occasionally with a food-safe leather conditioner to keep it supple.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohicubo16x9||item-1||solidtemplate||booscutboar||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hinoki-cutting-board-16-5-x-9-5-104.png||||||Kaneshige Hinoki Cutting Board 16.5" x 9.5"||KONOSUKEHINOKI||knife-accessories > booscutboar||Accessories > Cutting Boards > ||70.000 ||||||||4.000 ||||1||1||1||0||||||||Hinoki is Japanese cypress, one of the most prized woods in Japan and a material with a history that stretches back centuries. It has been used in the construction of sacred temples, traditional bath houses, and the finest wooden interiors in the country — valued for its tight grain, natural durability, and the warm, clean fragrance it releases when cut or wetted. In the kitchen, those same qualities make it an exceptional cutting board material, and it has been a staple in professional Japanese kitchens for generations. Kaneshige sources their hinoki from FSC-certified forests in Japan, meaning every board is backed by responsible, sustainable forestry practices.
This board measures 16.5 x 9.5 x 0.75 inches — a generous everyday size that handles everything from quick sandwich prep to serious vegetable work with ease. Hinoki is softer than most Western hardwoods, which means it is exceptionally gentle on knife edges, helping maintain sharpness between sharpenings. The fresh, subtle cypress scent it releases during use is one of those small pleasures that makes time in the kitchen more enjoyable, and it naturally resists the bacteria and odors that can develop in harder boards over time.
Customers who use hinoki boards rarely go back to anything else. They consistently praise the lightweight feel, the edge-friendly softness, and the distinctive fresh cypress aroma. The thickness of this board earns particular appreciation — it feels substantial and stable on the counter without being heavy. Experienced hinoki users recommend wetting the surface before each use to prevent staining, and drying thoroughly afterward to keep the board fresh and odor free for years.
Care is simple. Wet the surface before use to prevent staining. Hand wash with a mild detergent and rinse thoroughly after each session. Never soak the board or put it in the dishwasher. Store upright or flat in a dry place away from direct heat. Occasional treatment with a food-safe mineral oil or board butter will keep the wood nourished and extend its life considerably. Maker: Kaneshige Material: Hinoki (Japanese Cypress) Origin: Japan Certification: FSC Certified Sustainable Forestry Dimensions: 16.5" x 9.5" x 0.75" Shipping: Ground Only||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaaust90||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-90mm-19.png||||||Kanetsugu AUS-8A Sheep's Foot Petty 90mm||SKT-2000||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||30.000 ||||||||||||1||1||1||0||||||||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. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59-60 Handle: Walnut Western Weight: 1.3 oz (36 g) Blade Length: 90 mm Total Length: 198 mm Spine Thickness at Heel: 1.4 mm Blade Height: 21 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaaustgy18||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-gyuto-180mm-13.png||||||Kanetsugu AUS-8A Stainless Gyuto 180mm||SKT-2004||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||55.000 ||||||||||||1||1||1||0||||||||Kanetsugu AUS-8A Gyuto 180mm
We’re always on the lookout for knives that deliver serious performance at an approachable price, especially for line cooks and professionals who need dependable tools they won’t hesitate to use hard. This Kanetsugu fits that role perfectly—thin, well-ground, stainless, and extremely affordable.
Made by Kanetsugu Cutlery in Seki City, Japan, this knife features a san mai construction with a stainless AUS-8A core. The blade is roll forged, allowing Kanetsugu to keep costs down while maintaining consistent geometry and solid heat treatment.
AUS-8A stainless steel is well known for its excellent corrosion resistance and ease of sharpening. It offers performance similar to classic American 440-series stainless steels, but is produced by a Japanese steel mill using the same composition standards. Heat-treated to approximately 59–60 HRC, it strikes a very practical balance between edge retention, toughness, and low-maintenance use.
The blade is ground thin behind the edge, making it an efficient cutter that performs well in fast-paced kitchen environments. It sharpens quickly, touches up easily, and holds an edge long enough to get through a busy shift without fuss.
A walnut western-style handle keeps the knife lightweight and comfortable in hand, contributing to excellent balance and reduced fatigue during extended prep sessions.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and hard surfaces. Use wooden or rubber cutting boards to preserve the edge. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59–60 Handle: Walnut Western Weight: 3.2 oz (92 g) Blade Length: 180 mm Total Length: 304 mm Spine Thickness at Heel: 1.5 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaaustgy21||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-gyuto-210mm-200.png||||||Kanetsugu AUS-8A Stainless Gyuto 210mm||SKT-2005||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||60.000 ||||||||||||1||1||1||0||||||||Kanetsugu AUS-8A Gyuto 210mm
We’re always searching for knives that deliver maximum performance for the money, especially for line cooks who need reliable tools that can handle daily abuse without breaking the bank. This Kanetsugu gyuto checks all the boxes: good stainless steel, a thin, well-executed grind, and an excellent price point.
Made by Kanetsugu Cutlery in Seki City, Japan, this knife features san mai construction with a stainless AUS-8A core. The blade is roll forged, allowing consistent geometry and dependable heat treatment while keeping costs under control.
AUS-8A stainless steel is valued for its strong corrosion resistance, forgiving toughness, and ease of sharpening. It offers performance comparable to traditional American 440-series stainless steels, but is produced by a Japanese steel mill using the same composition standards. Hardened to approximately 59–60 HRC, it’s an ideal choice for fast-paced kitchens where quick touch-ups matter more than chasing extreme hardness.
The blade is ground thin behind the edge, giving it smooth cutting performance and easy food release. It sharpens quickly, recovers easily during service, and holds up well under repeated use—exactly what working cooks look for in a dependable daily knife.
A walnut western-style handle keeps the knife light, balanced, and comfortable in hand, reducing fatigue during long prep sessions while maintaining a familiar feel for cooks transitioning from Western-style knives.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59–60 Handle: Walnut Western Weight: 3.7 oz (108 g) Blade Length: 210 mm Total Length: 333 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaaustna15||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-nakiri-150mm-30.png||||||Kanetsugu AUS-8A Stainless Nakiri 165mm||SKT-2007||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||50.000 ||||||||||||1||1||1||0||||||||We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.
AUS-8A is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59-60 Handle: Walnut Western Weight: 4.0 oz (114 g) Blade Length: 158 mm Total Length: 291 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaaustpe12||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-petty-120mm-38.png||||||Kanetsugu AUS-8A Stainless Petty 120mm||SKT-2001||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||35.000 ||||||||||||1||1||1||0||||||||For those who need a compact yet powerful kitchen tool, this 120mm petty knife is a game-changer. Perfect for precision tasks, it features a razor-sharp, thin blade with expertly crafted grinds—delivering the control and performance line cooks demand. All at an unbeatable price.
Made from high-quality AUS-8A stainless steel, this knife offers excellent rust resistance and effortless sharpening. Comparable to U.S.-made 440 steel, it’s crafted in a top-tier Japanese steel mill, ensuring durability, reliability, and an edge that lasts. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59-60 Handle: Walnut Western Weight: 1.7 oz (48 g) Blade Length: 120 mm Total Length: 227 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaaustpe15||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-petty-150mm-13.png||||||Kanetsugu AUS-8A Stainless Petty 150mm||SKT-2002||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||40.000 ||||||||||||1||1||1||0||||||||Kanetsugu AUS-8A Petty 150mm
For cooks who want a compact, precise, and highly practical kitchen knife, this 150mm petty is a true workhorse. Lightweight and easy to control, it excels at trimming proteins, slicing fruit, portioning smaller ingredients, and handling detailed prep tasks where a larger knife feels cumbersome—all at a price that makes it easy to put into daily rotation.
The blade is made from AUS-8A stainless steel, a well-regarded cutlery steel known for its excellent corrosion resistance, forgiving toughness, and ease of sharpening. Comparable in performance to classic U.S. 440-series stainless steels, AUS-8A is produced by a Japanese steel mill using the same proven composition standards. Heat treated to approximately 59–60 HRC, it delivers dependable edge retention with quick, easy touch-ups.
Crafted by Kanetsugu Cutlery in Seki City, Japan, this knife features a san mai construction with roll forging, allowing for consistent geometry, good strength, and excellent cutting performance at an approachable cost. The blade is ground thin behind the edge, giving it a clean, efficient cut and excellent control.
A walnut western-style handle keeps the knife comfortable, familiar, and well-balanced, making it easy to use during long prep sessions or fast-paced service.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59–60 Handle: Walnut Western Weight: 1.9 oz (54 g) Blade Length: 151 mm Total Length: 257 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kanetsugu||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-santoku-165mm-61.png||||||Kanetsugu AUS-8A Stainless Santoku 165mm||SKT-2003||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||50.000 ||||||||||||1||1||1||0||||||||Kanetsugu AUS-8A Stainless Santoku 165mm. We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.
AUS-8A is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59-60 Handle: Walnut Western Weight: 3.3 oz (92 g) Blade Length: 168 mm Total Length: 293 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaaustsu21||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-sujihiki-210mm-13.png||||||Kanetsugu AUS-8A Stainless Sujihiki 210mm||SKT-2006||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||65.000 ||||||||||||1||1||1||0||||||||Kanetsugu AUS-8A Sujihiki 210mm
We’re always on the lookout for knives that deliver exceptional value for working line cooks, and this Kanetsugu is a standout. A thin, well-ground blade paired with reliable stainless steel and an aggressive price point makes this knife an easy choice for busy kitchens where performance and practicality matter most.
The core steel is AUS-8A stainless, known for its excellent corrosion resistance, forgiving toughness, and ease of sharpening. Comparable in performance to classic U.S.-made 440-series stainless steels, AUS-8A is produced by a Japanese steel mill using the same established composition standards. Hardened to approximately 59–60 HRC, it offers a dependable balance of edge retention and low-maintenance use.
This knife is made by Kanetsugu Cutlery in Seki City, Japan, a region long associated with quality blade production. It features a san mai construction with roll forging, allowing consistent geometry, good strength, and excellent cutting efficiency at an approachable cost. The stainless cladding adds durability and further corrosion resistance.
Ground thin behind the edge, the blade delivers smooth, efficient slicing and sharpens quickly when touch-ups are needed. The walnut western-style handle provides a comfortable, familiar grip and good balance, making this knife easy to use during long prep sessions without fatigue.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59–60 Handle: Walnut Western Weight: 3.3 oz (92 g) Blade Length: 210 mm Total Length: 335 mm Spine Thickness at Heel: 2 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaha||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-hamono-53.png||||||Kanetsugu Cutlery||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||kaaust90 kaaustpe12 kaaustpe15 kaaustna15 kanetsugu kaaustgy18 kaaustgy21 kaaustsu21 kasppe15 kaspsa18 kaspgy21 kashvgpe15 kavgsa17 kavgbrkn21 kashvgsa17||||Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgbrkn21||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-vg10-bread-knife-210mm-13.png||||||Kanetsugu Shiun VG10 Bread Knife 210mm||SKT-6803||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||135.000 ||||||||||||1||1||1||0||||||||We’re always looking for knives that deliver maximum performance for the money, especially for line cooks who need tools that work hard without breaking the bank. This knife fits that role perfectly, combining quality stainless steel, a thin and efficient blade with well-executed serrations, and an excellent price point.
Made in Seki City, Japan by Kanetsugu Cutlery, the Shiun line is designed for practical, everyday kitchen use. The VG-10 stainless steel core is hardened to around 60 HRC, giving the blade strong edge retention, good toughness, and easy sharpening when maintenance is needed. The thin blade profile keeps cutting resistance low, while the serrated edge adds extra bite for foods with tougher skins or crusts, making it especially useful in fast-paced prep environments.
Stainless cladding improves durability and corrosion resistance, keeping upkeep simple during long shifts. The octagonal oak handle is lightweight, comfortable, and secure in hand, offering a traditional Japanese feel without unnecessary ornamentation. This is a straightforward, dependable knife built to perform reliably day after day.
Care Instructions: Hand wash only and dry thoroughly after use. Do not soak or place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Use a wooden or soft synthetic cutting board to protect the edge. Store in a blade guard or protective cover when not in use. Maker: Kanetsugu Cutlery Knife Line: Shiun Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: VG-10 Stainless Steel Cladding: Stainless HRC: 60 Handle: Oak, Octagonal Weight: 4.1 oz (118 g) Blade Length: 210 mm Total Length: 355 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kashvgsa17||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-shiun-vg10-gyuto-210mm-13.png||||||Kanetsugu Shiun VG10 Gyuto 210mm||SKT-6503||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||150.000 ||||||||||||1||1||1||0||||||||Kanetsugu is known for delivering excellent value, especially for hardworking line cooks who need reliable tools at a sensible price. This gyuto is a standout example, combining quality stainless steel, a thin and efficient blade, and a comfortable oak handle in a package that performs well above its price point.
Made in Seki City, Japan, the Shiun line is designed for everyday kitchen use where sharpness, control, and durability matter. The VG-10 stainless steel core is hardened to around 60 HRC, offering a strong balance of edge retention, toughness, and ease of sharpening. The thin blade geometry allows the knife to move cleanly through vegetables, proteins, and general prep tasks with minimal resistance.
Stainless cladding improves corrosion resistance and keeps maintenance simple during long shifts, while the octagonal oak handle provides a secure, comfortable grip with a traditional Japanese feel. This is a straightforward, no-nonsense gyuto built to work hard and hold up to daily use in busy kitchens.
Care Instructions: Hand wash only and dry thoroughly after use. Do not soak or place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Use a wooden or soft synthetic cutting board to protect the edge, and store in a blade guard or protective cover when not in use. Maker: Kanetsugu Cutlery Knife Line: Shiun Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: VG-10 Stainless Steel Cladding: Stainless HRC: 60 Handle: Oak, Octagonal Weight: 4.8 oz (138 g) Blade Length: 204 mm Total Length: 352 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kashvgpe15||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-shiun-vg10-petty-150mm-10.png||||||Kanetsugu Shiun VG10 Petty 150mm||SKT-6203||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||95.000 ||||||||||||1||1||1||0||||||||We are always on the lookout for knives that deliver exceptional performance at an approachable price, especially for line cooks and working kitchens. This knife checks all the boxes: quality stainless steel, a thin and efficient blade, a comfortable oak handle, and excellent value.
Made in Seki City, Japan by Kanetsugu Cutlery, the Shiun line features VG-10 stainless steel hardened to about 60 HRC. VG-10 is well known for its ability to take a fine edge, hold it through long prep sessions, and sharpen easily when it’s time for maintenance. The thin blade geometry gives this knife a smooth, precise cutting feel that punches well above its price point.
The stainless cladding adds durability and corrosion resistance, making this an easy-care option for busy kitchens. An octagonal oak handle keeps the knife lightweight and well-balanced, offering a secure grip and traditional Japanese feel without unnecessary flair. This is a straightforward, hardworking knife designed to perform day in and day out.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher or soak. Avoid cutting frozen foods, bones, or very hard materials. Use a wooden or soft synthetic cutting board to protect the edge, and store in a blade guard or protective cover when not in use. Maker: Kanetsugu Cutlery Knife Line: Shiun Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: VG-10 Stainless Steel Cladding: Stainless HRC: 60 Handle: Oak, Octagonal Weight: 2.8 oz (80 g) Blade Length: 150 mm Total Length: 279 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgsa17||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-vg10-santoku-170mm-7.png||||||Kanetsugu Shiun VG10 Santoku 170mm||SKT-6303||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||135.000 ||||||||||||1||1||1||0||||||||We are always searching for knives that deliver real value for working cooks, and this one stands out as a true bang-for-the-buck option. A thin, efficient blade, dependable stainless steel, and a comfortable oak handle come together at a price point that makes sense for busy line cooks and home kitchens alike.
Made in Seki City, Japan by Kanetsugu Cutlery, the Shiun line is built for everyday performance. The VG-10 stainless steel core is hardened to around 60 HRC, offering a great balance of sharpness, edge retention, and ease of sharpening. The san mai construction pairs this core with stainless cladding, improving durability and corrosion resistance while keeping maintenance simple.
The blade geometry is thin and agile, making this knife easy to control and efficient for vegetables, proteins, and general prep work. An octagonal oak handle keeps the knife lightweight and well-balanced, providing a secure grip and a classic Japanese feel without unnecessary extras. This is a straightforward, hardworking knife designed to perform reliably shift after shift.
Care Instructions: Hand wash only and dry thoroughly after use. Do not soak or place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Use a wooden or soft synthetic cutting board to preserve the edge, and store in a blade guard or protective cover when not in use. Maker: Kanetsugu Cutlery Knife Line: Shiun Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: VG-10 Stainless Steel Cladding: Stainless HRC: 60 Handle: Oak, Octagonal Weight: 4.6 oz (172 g) Blade Length: 172 mm Total Length: 321 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaspgy21||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-gyuto-210mm-158.png||||||Kanetsugu SPG2 Gyuto 210mm||SKT-9304||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||270.000 ||||||||||||1||1||1||0||||||||Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: SPG2 Stainless Steel HRC: 62-63 Cladding: Damascus Stainless Finish: Mirror Weight: 5.4 oz (152 g) Blade Length: 207 mm Total Length: 360 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kasppe15||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-petty-150mm-157.png||||||Kanetsugu SPG2 Petty 150mm||SKT-9302||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||200.000 ||||||||||||1||1||1||0||||||||Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: SPG2 Stainless Steel HRC: 62-63 Cladding: Damascus Stainless Finish: Mirror Weight: 2.3 oz (66 g) Blade Length: 151 mm Total Length: 280 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaspsa18||item-1||solidtemplate||kaha||https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-santoku-180mm-114.png||||||Kanetsugu SPG2 Santoku 180mm||SKT-9303||kitchen-knives > kaha||Knife Brands > Kanetsugu Cutlery > ||250.000 ||||||||||||1||1||1||0||||||||Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance. Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: SPG2 Stainless Steel HRC: 62-63 Cladding: Damascus Stainless Finish: Mirror Weight: 4.8 oz (136 g) Blade Length: 179 mm Total Length: 330 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kangaroostrop||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strop-for-edge-pro-1x6-91.png||||||Kangaroo Strop for Edge Pro 1" x 6"||EPRooStrop1x6||specials > linecooks > shac > kangaroostrops||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||13.000 ||||||||0.120 ||||1||1||1||0||||||||The Kangaroo Strop for Edge Pro 1" x 6" offers an ultra-fine stropping surface designed for maximum refinement and compound performance. Kangaroo leather is exceptionally smooth and dense, thinner than most leathers, which helps minimize unintended edge convexing while maintaining excellent control. It readily accepts compounds and provides a consistent, smooth draw during use.
Kangaroo leather excels with ultra-fine abrasives, especially 0.125 micron and below, because it contributes virtually no abrasion of its own and allows the compound to do the work. It remains strong and durable despite its thin profile. Each 1" x 6" strop is mounted on a precision aluminum blank for a perfect fit on Edge Pro systems. Care Instructions: Apply compound sparingly and spread evenly. Use light pressure while stropping. Avoid overloading with abrasive. Store flat and keep dry. Clean gently if needed before switching compounds.
Material: Kangaroo Leather Mount: Aluminum Blank Size: 1" x 6" Use: Ultra-Fine Edge Refinement Best With: 0.125 Micron and Finer Compounds||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kastforedpro||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strop-for-edge-pro-2-x6-32.png||||||Kangaroo Strop for Edge Pro 1" x 6" 5 Piece Replacement Strips||EPRooStrop1x6Replacement||specials > closeouts||Resources > CKTG Close Outs > ||10.000 ||||||||||||1||1||1||0||||||||This five-piece set is a replacement for the roo strops when they need replacing. This set Does Not come with the metal backing.
Kangaroo Strop For Edge Pro 1x6". Kangaroo is an ultrafine surface--smoother than a baby's butt. It takes compounds extremely well and is extremely thin, minimizing inadvertent edge convexing. It's also an extremely strong leather. In particular, roo works exceptionally well with grits 0.125 micron and below because it doesn't provide much, if any, abrasion on its own, letting the compounds shine through. It should work well enough on some of the coarser compounds. It also has a nice consistent draw.
The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the roo, which must be touched to truly believe just how fine it is. Maker: Kanjo Location: Seki City Japan Construction: Mono Steel, Laser Cut Steel: 1K6 Stainless Steel HRC: 60+- Blade Length: 180mm Blade Height at Heel: 46mm Overall Length: 300mm Weight: 156g / 5.5oz Handle: Red Pakka Wood / Yo Style (Western) Edge Grind: 50/50 See Choil Shot||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kanjovg10||item.||solidtemplate||kanjoknives||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-51.png||||||Kanjo Damascus Knives||||specials > forknco > kanjoknives||Resources > For Knife Collectors > Kanjo Knives > ||||||||||||||0||1||0||0||||kavgbldape152||||Kanjo Tsukahara is a knife sharpener and blade designer based in Seki City Japan. He does excellent knives with specialty steels.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kanjoknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-knives-68.png||||||Kanjo Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||kanjozdp189 kanjovg10 kanjo1k6||||Kanjo Tsukahara comes from a family of master sharpeners and he has developed this very cool line of ZDP189 knives that we're excited to deal exclusively in the USA. ZDP189 is top shelf stainless steel with high hardness and fantastic edge retention. They're mated to some beautiful black micarta, western handles.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgbldape152||item-1||solidtemplate||kanjovg10||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-black-damascus-petty-150mm-375.png||||||Kanjo VG10 Black Damascus Petty 150mm||KG0-P150||specials > forknco > kanjoknives > kanjovg10||Resources > For Knife Collectors > Kanjo Knives > Kanjo Damascus Knives > ||210.000 ||||||||||||1||1||1||0||||||||Kanjo VG10 Black Damascus Petty 150mm. During a trip to Japan a few years ago I met young up-and-coming knife maker, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA.
Fast forward a few years, and we are now able to present one of the results of this collaboration. The Kanjo black damascus is a unique knife to our site made with VG10 damascus and a unique finish that gives a dramatic look to the blade. The knife is fully stainless and has excellent heat treatment and grinds that make quick work when cutting food.
Fit and finish on these knives is top shelf and the design aesthetic is excellent. The knife also comes with a new black handle that looks great on the dramatic blade. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: VG10 HRC: 60-61 Cladding: Stainless Cladding Handle: Wa Octagonal Grey, Black Pakka Wood Ferrule: Black Pakka Wood Weight: 2.9 oz/ 82g Blade Length: 146 mm Overall Length: 272 mm Spine Thickness at Heel: 232 mm Blade Height at Heel: 29.7 mm Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: ZDP189 Stainless Steel HRC: 66 Cladding: Stainless Cladding Edge Grind: Even 50/50 Handle: Wa Octagonal Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 6.8 oz (194 g) Blade Length: 240 mm Total Length: 388 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kazdpe151||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-petty-150mm-327.png||||||Kanjo ZDP189 Petty 150mm||KZD-P15CG||resources > petty-knives > 150mmpettys||Knife Types > Petty Knives > 150-165mm Pettys > ||185.000 ||||||||||||1||1||1||0||||||||Kanjo Tsukahara is making some excellent knives using top-shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.
These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks. Maker: Kanjo Tsukahara Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: ZDP189 Stainless Steel HRC: 66 Cladding: Stainless Cladding Edge Grind: Even 50/50 Handle: Wa Octagonal Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 2.9 oz (82 g) Blade Length: 150 mm Total Length: 274 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kanta-okada-blue2-gyuto-210mm||item-1||solidtemplate||kantaokada||https://s.turbifycdn.com/aah/chefknivestogo/kanta-okada-blue-2-gyuto-210mm-4.png||||||Kanta Okada Blue #2 Gyuto 210mm||Kanta-Gyuto||kitchen-knives > kantaokada||Knife Brands > Kanta-Okada > ||100.000 ||||||||||||1||1||0||0||||||||Kanta Okada trained at Kajiya Sosei Juku — the Tosa Forged Blades school — before completing a two-year apprenticeship under a traditional hatchet blacksmith in Tosa, Japan. Now working independently, he brings that rigorous foundation to every knife he forges. His work is young and focused, shaped by one of Japan most respected regional forging traditions and a craftsman with everything still to prove.
This gyuto is built around a Blue #2 carbon steel core, a high-carbon alloy prized for its ability to take a razor-sharp edge and hold it through demanding use. The kurouchi — meaning black finish — surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The sandblast bevel adds a subtle contrast against the dark cladding and helps ingredients release cleanly during cutting. The burnt oak octagonal handle is both striking and comfortable in hand, a fitting complement to the handmade quality of the blade.
Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.
This version features an upgraded burnt oak octagonal handle that offers a comfortable, secure grip and a more refined feel in hand. Combined with the hand-forged san mai construction and solid grind, this knife delivers excellent cutting performance at a very approachable price point. If you’ve been curious about trying Aogami Super, this is an easy and rewarding way to experience it.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge. Maker: Karaku Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super (AS) Cladding: Iron Grind: Double Bevel Finish: Kurouchi Handle: Oak Octagonal, Burnt Urushi Finish Weight: 5.0 oz (140 g) Blade Length: 171 mm Total Length: 310 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaasbu18||item-1||solidtemplate||kaaskn||https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-bunka-180mm-201.png||||||Karaku AS Bunka 185mm||WAS-B19U||resources > japanese-knives > karakuknives > kaaskn||Knife Types > Japanese Knives > Karaku Knives > Karaku AS Knives > ||150.000 ||||||||||||1||1||1||0||||||||The Karaku AS Bunka 185mm is forged in Tosa, Japan, using Aogami Super (AS), one of the finest high-carbon steels available for kitchen knives. AS is prized for its ability to take an extremely sharp edge and hold it for a long time, making it a favorite among cooks who value performance and edge retention. The iron cladding is finished in a kurouchi (blacksmith) finish, which not only gives the knife a rustic, traditional look but also adds a bit of protection against rust and helps reduce sticking during food prep. As with all carbon steel knives, you’ll still want to keep it clean and dry during use.
This version features an upgraded burnt oak octagonal handle that offers a comfortable, secure grip and a more refined feel in hand. Combined with the hand-forged san mai construction and solid grind, this knife delivers excellent cutting performance at a very approachable price point. If you’ve been curious about trying Aogami Super, this is an easy and rewarding way to experience it.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge. Maker: Karaku Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super (AS) Cladding: Iron Grind: Double Bevel Finish: Kurouchi Handle: Oak Octagonal, Burnt Urushi Finish Weight: 5.4 oz (154 g) Blade Length: 189 mm Total Length: 328 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabl1gy21cu1||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-210mm-custom-421.png||||||Karaku AS Gyuto 210mm||WAS-G21U||newarrivals||New Arrivals > ||175.000 ||||||||||||1||1||1||0||||||||The Karaku AS Gyuto 210mm is a versatile, do-it-all chef’s knife forged in Tosa, Japan, by Michikuni Tokaji. Built with Aogami Super steel, it offers excellent edge retention and the ability to take a very fine, sharp edge while still being relatively easy to sharpen. This combination makes it a favorite among cooks who want high performance without excessive maintenance.
The profile on this gyuto is well balanced for both rocking and push cutting, making it suitable for a wide range of kitchen tasks—from slicing proteins to chopping vegetables and handling finer detail work. The soft iron cladding features a kurouchi finish that adds a rustic look, improves food release, and provides a bit of added protection against rust. As with all carbon steel knives, it’s important to keep the blade clean and dry after use.
An upgraded burnt urushi octagonal handle provides a comfortable, secure grip and long-term durability. Stabilized for everyday use, it complements the hand-forged blade nicely and enhances the overall value of the knife. If you’ve been wanting to try Aogami Super steel, this gyuto is an excellent and affordable introduction.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge. Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami Super Steel Finish: Kurouchi Edge Grind: Even (See Choil Photo) Engraving: Stamped on Both Sides Weight: 5.9 oz (166 g) Blade Length: 214 mm Total Length: 365 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm Handle: Oak Octagonal, Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaasgy24||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-gyuto-240mm-489.png||||||Karaku AS Gyuto 240mm||WAS-G24U||newarrivals||New Arrivals > ||215.000 ||||||||||||1||1||1||0||||||||The Karaku AS Gyuto 240mm is a larger, more powerful version of this popular Tosa-made workhorse. Forged by Michikuni Tokaji, the same blacksmith behind the Zakuri line, these knives are a great entry point into Aogami Super steel. Known for its excellent edge retention and ability to take a very fine edge, AS offers high performance while still being relatively easy to sharpen.
Tosa is a well-known knife-making region with a long tradition of producing practical, affordable tools, and that heritage shows clearly in this knife. The kurouchi finish gives the blade a rustic, no-nonsense look while also helping with food release and adding a bit of protection against corrosion. The longer 240mm blade provides extra reach and cutting power, making it ideal for larger ingredients and more demanding prep work, while still maintaining good control and responsiveness.
The oak octagonal handle offers a comfortable, secure grip and balances well with the longer blade. This is a straightforward, high-value gyuto that delivers excellent performance and character for the price—perfect for anyone looking to step into the world of Aogami Super.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge. Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami Super Steel Finish: Kurouchi Edge Grind: Even (See Choil Photo) Engraving: Stamped on Both Sides Weight: 6.5 oz (186 g) Blade Length: 246 mm Total Length: 399 mm Spine Thickness at Base: 4 mm Blade Height: 49 mm Handle: Oak Octagonal, Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaaskn||item.||solidtemplate||karakuknives||https://s.turbifycdn.com/aah/chefknivestogo/karakue-as-knives-75.png||||||Karaku AS Knives||||resources > japanese-knives > karakuknives||Knife Types > Japanese Knives > Karaku Knives > ||||||||||||||0||1||0||0||||kaasbu162 kabl1sa16 kaasna163 kaasbu18 kabl1gy21cu1 kaasgy24 zakuri-as-gyuto240||||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; he also produces the Zakuri line of knives. Tosa is a famous knife-making region of Japan and they specialize in kurouchi knives and affordable prices.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaasna163||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-nakiri-165mm-568.png||||||Karaku AS Nakiri 165mm||WAS-N16U||newarrivals||New Arrivals > ||150.000 ||||||||||||1||1||1||0||||||||The Karaku AS Nakiri 165mm is an excellent entry point into Japanese carbon steel knives, especially for cooks interested in the clean, efficient performance of a nakiri. This blade style is designed for vegetable prep, with a flat profile that excels at push cutting and full board contact. Forged in Tosa, Japan, this knife has a rustic, hand-crafted feel that reflects its origins and gives it plenty of character.
At the core is Aogami Super steel, known for taking a very fine edge and holding it well through extended use. After a quick sharpening session, this knife really comes alive and delivers impressive cutting performance for the price. The iron cladding features a kurouchi finish that adds a bit of protection and helps with food release, while maintaining that traditional look. As with all carbon steel knives, proper care is important--keep it clean and dry to prevent rust.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge. Maker: Karaku Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Cladding: Iron Finish: Kurouchi Edge Grind: Double Bevel Weight: 5.7 oz (162 g) Blade Length: 164 mm Total Length: 313 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm Handle: Oak Octagonal, Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabl1sa16||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-santoku-165mm-221.png||||||Karaku AS Santoku 165mm||WAS-S16U||newarrivals||New Arrivals > ||150.000 ||||||||||||1||1||1||0||||||||The Karaku AS Santoku 165mm is a strong performer built around Aogami Super steel, one of the best high-carbon steels available for kitchen knives. It takes an extremely sharp edge and holds it well, making it a great choice for cooks who want high performance without constant sharpening. The soft iron cladding is finished in a traditional kurouchi (blacksmith) finish, which gives the blade a rustic look while also helping with rust resistance and improving food release. As with any carbon steel knife, you’ll still want to keep it clean and dry after use.
This knife is forged by Michikuni Tokaji in Tosa, Japan, and features a solid, workhorse-style grind with good thickness at the spine for durability. The upgraded oak octagonal handle with a burnt urushi finish adds comfort, grip, and a refined feel that pairs nicely with the rugged kurouchi blade. If you’ve been wanting to try Aogami Super, this santoku offers an excellent entry point with great performance for the price.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge. Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami Super Steel Finish: Kurouchi Edge Grind: Even Weight: 4.9 oz (140g) Blade Length: 171 mm Total Length: 311 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm Handle: Oak Octagonal, Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabl1gy211||item-1||solidtemplate||karakublue1||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-210mm-870.png||||||Karaku Blue #1 Bunka 170mm||WAO-B16U||shopbysteel > blue1steel > karakublue1||Shop by Steel > Blue #1 Steel > Karaku Blue #1 Knives > ||115.000 ||||||||||||1||1||1||0||||||||The Karaku Blue #1 bunka kitchen knives are constructed using the highest grade of carbon steel in the industry. Aogami #1 steel is held in high regard by most knife lovers and users. They also sharpen up with relative ease.
The Karaku bunka is the most popular-sized knife used in Japan, along with the santoku, and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items. It now comes with an upgraded octagonal handle that is stabilized for years of worry-free use.
If you have not tried a Blue #1 knife, this could be your time to experience this excellent steel at an affordable price. Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami #1 Carbon Steel HRC: 61 Finish: Kurouchi Edge Grind: Even (See Choil Photo) Engraving: Stamped on Both Sides Weight: 4.7 oz (134 g) Blade Length: 171 mm Total Length: 310 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabl1bu18||item-1||solidtemplate||karakublue1||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-bunka-185mm-13.png||||||Karaku Blue #1 Bunka 185mm||WAO-B19U||shopbysteel > blue1steel > karakublue1||Shop by Steel > Blue #1 Steel > Karaku Blue #1 Knives > ||120.000 ||||||||||||1||1||1||0||||||||The Karaku Blue #1 Bunka 185mm offers an excellent introduction to one of the finest carbon steels available. Aogami #1 is prized for its ability to take an extremely sharp edge while still being relatively easy to sharpen compared to many high-end steels. This knife uses a san mai construction with soft iron cladding and a kurouchi finish, giving it a traditional look along with strong cutting performance and good feedback on the stones.
The bunka profile is one of the most versatile shapes in the kitchen, combining the agility of a smaller knife with enough length and height to handle most prep tasks. It excels at push cutting, chopping, and detailed work, while still allowing some rocking motion when needed. The upgraded stabilized octagonal handle adds durability and comfort, making this a practical, well-balanced knife that punches above its price point. Aogami #1 will develop a patina and can rust if left wet, so proper care is important.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade. Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami #1 Carbon Steel HRC: 61 Finish: Kurouchi Edge Grind: Even (See Choil Photo) Engraving: Stamped on Both Sides Weight: 5.4 oz (154 g) Blade Length: 189 mm Total Length: 328 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabl1gy212||item-1||solidtemplate||karakublue1||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-210mm-863.png||||||Karaku Blue #1 Gyuto 210mm||WAO-G21U||shopbysteel > blue1steel > karakublue1||Shop by Steel > Blue #1 Steel > Karaku Blue #1 Knives > ||125.000 ||||||||||||1||1||1||0||||||||The Karaku Blue #1 Gyuto 210mm showcases one of the finest carbon steels available in kitchen cutlery. Aogami #1 is highly regarded for its ability to take an extremely sharp edge and hold it through extended use, while still being responsive on the stones when it’s time to sharpen. The san mai construction with soft iron cladding provides toughness and balance, while the kurouchi finish adds a traditional look and helps slow down reactivity while improving food release.
This gyuto offers a versatile profile that handles a wide range of kitchen tasks with ease, from slicing proteins to chopping vegetables. The upgraded oak octagonal handle with a burnt urushi finish adds durability, grip, and visual appeal, making this an excellent value for a hand-forged knife. As with all carbon steel blades, it will develop a patina over time and should be kept clean and dry to prevent rust.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.
Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami #1 Carbon Steel Finish: Kurouchi Edge Grind: Even Weight: 5.9 oz (166 g) Blade Length: 213 mm Total Length: 355 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabl1gy24||item-1||solidtemplate||karakublue1||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-240mm-61.png||||||Karaku Blue #1 Gyuto 240mm||WAO-G24U||shopbysteel > blue1steel > karakublue1||Shop by Steel > Blue #1 Steel > Karaku Blue #1 Knives > ||135.000 ||||||||||||1||1||1||0||||||||The Karaku Blue #1 Gyuto 240mm highlights one of the finest carbon steels used in kitchen knives today. Aogami #1 is prized for taking an extremely sharp edge and holding it through extended use, while still being relatively easy to sharpen. This knife features san mai construction with soft iron cladding, giving it a tough, resilient feel with excellent cutting performance. The kurouchi finish adds a traditional look while also helping reduce reactivity and improve food release.
The 240mm gyuto offers added length and power for larger prep tasks while still maintaining good balance and control. It’s well suited for slicing proteins, processing vegetables, and handling higher-volume prep with ease. The upgraded octagonal oak handle with a burnt urushi finish provides a secure, comfortable grip and long-term durability, making this an outstanding value for a hand-forged knife. As with all carbon steel knives, it will develop a patina and should be kept clean and dry to prevent rust.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.
Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami #1 Carbon Steel Finish: Kurouchi Edge Grind: Even Weight: 6.5 oz (186 g) Blade Length: 245 mm Total Length: 392 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Handle: Burnt Oak||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|karakublue1||item.||solidtemplate||blue1steel||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-knives-63.png||||||Karaku Blue #1 Knives||||shopbysteel > blue1steel||Shop by Steel > Blue #1 Steel > ||||||||||||||0||1||0||0||||kabl1na16 kabl1sa161 kabl1gy211 kabl1bu18 kabl1gy212 kabl1gy24||||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; he also produces the Zakuri line of knives. Tosa is a famous knife-making region of Japan and they specialize in kurouchi knives and affordable prices.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabl1na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-nakiri-165mm-220.png||||||Karaku Blue #1 Nakiri 165mm||WAO-N16U||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||115.000 ||||||||||||1||1||1||0||||||||The Karaku Blue #1 nakiri kitchen knife is crafted using one of the most respected high-carbon steels in Japanese knife making: Aogami #1. Known for its outstanding edge retention and ease of sharpening, this steel is a favorite among serious chefs and knife enthusiasts alike.
The nakiri is a traditional Japanese vegetable knife, and this one is purpose-built for that task. Its flat edge profile makes it ideal for push-cutting and chopping through a wide variety of vegetables with precision and ease. The tall blade offers great knuckle clearance and control, while the squared-off tip improves safety and blade alignment on the board. It’s an excellent choice for everything from delicate herbs to dense root vegetables. This version features an upgraded blue octagonal handle that is stabilized for long-lasting durability and comfort.
If you haven’t yet experienced the performance of a Blue #1 carbon steel knife, this Karaku nakiri is a fantastic entry point—offering premium steel and handcrafted quality at an approachable price.
Carbon steel knives offer excellent performance and edge retention, but they require a bit more attention to prevent rust and maintain their finish. Follow these care guidelines to get the most from your knife. Hand wash only. Do not place in the dishwasher. Rinse the blade promptly after use with warm water and a soft sponge. Dry immediately and thoroughly after washing. Apply a light coat of food-safe oil if storing for long periods or in humid conditions. A natural gray-blue patina will develop over time, which helps protect the steel and adds character.
Each knife is made by hand so measurements will vary. Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami #1 Carbon Steel HRC: 61 Finish: Kurouchi Edge Grind: Even (See Choil Photo) Engraving: Stamped on Both Sides Weight: 5.7 oz (162 g) Blade Length: 165 mm Total Length: 317 mm Spine Thickness at Heel: 3 mm Blade Height: 49 mm Handle: Octagonal Oak with Burnt Urushi Finish ||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabl1sa161||item-1||solidtemplate||karakublue1||https://s.turbifycdn.com/aah/chefknivestogo/the-karaku-blue-1-santoku-165mm-17.png||||||Karaku Blue #1 Santoku 165mm||WAO-S16U||shopbysteel > blue1steel > karakublue1||Shop by Steel > Blue #1 Steel > Karaku Blue #1 Knives > ||115.000 ||||||||||||1||1||1||0||||||||The Karaku Blue #1 santoku kitchen knives are constructed using the highest grade of carbon steel in the industry. Aogami #1 steel is held in high regard by most knife lovers and users. They also sharpen with relative ease.
The Karaku santoku is the most popular knife in Japan. This one has a nice profile for both rocking and push-cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items. It now has an upgraded blue octagonal handle that is stabilized for years of worry-free use.
If you have not tried a Blue #1 knife, this could be your time to experience this excellent steel at an affordable price.Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami #1 Carbon Steel HRC:61 Finish: Kurouchi Edge Grind: Even (See Choil Shot) Engraving: Stamped on Both Sides Weight: 4.8 oz (136 g) Blade Length: 172 mm Total Length: 313 mm Spine Thickness at Heel: 3.5 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|karakuknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/karaku-knives-82.png||||||Karaku Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||kaaskn karakublue1||||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; he also produces the Zakuri line of knives. Tosa is a famous knife-making region of Japan and they specialize in kurouchi knives and affordable prices.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katayamaknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/katayama-knives-68.png||||||Katayama Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||kavgpe13 kavgsa16 kavgbu161 katayama1 katayama katayamasg2||||The apprenticeship tradition is alive and well in Japan and Katayama san is a prime example. He worked and studied under the stewardship of his boss Saji san in Echizen, and has now become an independent knife maker. His first collection is VG-10 Damascus.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgbu161||item-1||solidtemplate||katayamaknives||https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-bunka-165mm-216.png||||||Katayama VG10 Bunka 165mm||KY-102||specials > forknco > katayamaknives||Resources > For Knife Collectors > Katayama Knives > ||220.000 ||||||||||||1||1||1||0||||||||Looking for a knife that combines traditional craftsmanship with modern functionality? Look no further than Katayama san's VG10 Damascus collection! With nearly a decade of apprenticeship under master blacksmith Saji san, Katayama san brings the best of both worlds to your kitchen.
Each knife is carefully hammer forged and features a san mai construction for durability and longevity. The 50/50 edge grind and VG10 steel with a 61 HRC ensure a sharp and long-lasting edge, while the stainless Damascus cladding adds an eye-catching touch of style.
The kiyaki octagonal handle provides a comfortable grip, and the ebony ferrule adds a touch of natural elegance. And at only 3.9oz and 305mm in length, this knife is as lightweight and easy to handle as it is beautiful.
Don't miss your chance to own a piece of traditional Japanese craftsmanship with a modern twist. Order your Katayama Damascus knife today! Blacksmith: Katayama San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Grind: 50/50 Edge Steel: VG10 HRC: 61 Cladding: Stainless Damascus Handle: Kiyaki Octagonal Ferrule: Ebony Weight: 3.9 oz (112 g) Blade Length: 162 mm Total Length: 305 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katayama||item-1||solidtemplate||katayamaknives||https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-suminagashi-gyuto-210mm-115.png||||||Katayama VG10 Gyuto 210mm||KY-104||specials > forknco > katayamaknives||Resources > For Knife Collectors > Katayama Knives > ||240.000 ||||||||||||1||1||1||0||||||||The apprenticeship tradition is alive and well in Japan and Katayama san is a prime example. He has worked and studied under the stewardship of his boss, Saji san, in Echizen for the past 8 years and is now becoming an independent knife maker starting in April 2021. We are the first international customer for his knives. This knife uses VG-10 stainless steel with beautiful Damascus cladding. Blacksmith: Katayama San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Grind: 50/50 Edge Steel: VG10 HRC 61 Cladding: Stainless Damascus Handle: Kiyaki Octagonal Ferrule: Ebony Weight: 6.3 oz (180 g) Blade Length: 216 mm Total Length: 360 mm Spine Thickness at Heel: 3 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katayamasg2||item-1||solidtemplate||katayamaknives||https://s.turbifycdn.com/aah/chefknivestogo/katayama-sg2-120.png||||||Katayama VG10 Gyuto 240mm||KY-105||specials > forknco > katayamaknives||Resources > For Knife Collectors > Katayama Knives > ||260.000 ||||||||||||1||1||1||0||||||||The apprenticeship tradition is alive and well in Japan and Katayama san is a prime example. He has worked and studied under the stewardship of his boss, Saji san, in Echizen for the past 8 years and is now becoming an independent knife maker starting in April 2021. These beauties feature beautiful Damascus cladding and nice octagonal handles with hand-engraved kanji on the blades. Maker: Katayama san Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: VG10 Stainless Steel HRC: 61 Edge Grind: Even Cladding: Suminagashi, Stainless Handle: Kiyaki Octagonal Ferrule: Ebony Weight: 6.8 oz (194 g) Blade Length: 244 mm Total Length: 392 mm Spine Thickness at Heel: 3 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katayama1||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-nakiri-160mm-165.png||||||Katayama VG10 Nakiri 160mm||KY-103||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||220.000 ||||||||||||1||1||1||0||||||||Katayama san is a blacksmith from Echizen. He apprenticed with Saji san for close to a decade before starting his own workshop in early 2020. His first collection is VG-10 Damascus. We're pleased he thought to offer his knives to us as one of his first overseas accounts. Blacksmith: Katayama San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Grind: 50/50 Edge Steel: VG10 HRC: 61 Cladding: Stainless Damascus Handle: Kiyaki Octagonal Ferrule: Ebony Weight: 5.4 oz (150 g) Blade Length: 161 mm Total Length: 301 mm Spine Thickness at Heel: 3 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgpe13||item-1||solidtemplate||katayamaknives||https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-petty-135mm-176.png||||||Katayama VG10 Petty 135mm||KY-100||specials > forknco > katayamaknives||Resources > For Knife Collectors > Katayama Knives > ||180.000 ||||||||||||1||1||1||0||||||||Katayama-san is a talented young blacksmith based in Echizen, Japan, who trained for nearly a decade under the renowned Saji-san before launching his own workshop in early 2020. This knife comes from his debut collection, crafted from VG10 stainless steel and clad in a beautifully executed Damascus pattern. We're honored to be among the first overseas shops to carry his work.
This petty knife is ideal for precise kitchen tasks like peeling, trimming, and slicing smaller ingredients. It features a hand-forged San Mai construction with a 50/50 edge grind, providing excellent balance and cutting performance. The stainless Damascus cladding not only protects the VG10 core but also delivers striking visual appeal.
The knife is fitted with a handsome octagonal kiyaki wood handle paired with an ebony ferrule, offering a comfortable and refined grip. Blacksmith: Katayama San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Grind: 50/50 Edge Steel: VG10 HRC: 61 Cladding: Stainless Damascus Handle: Kiyaki Octagonal Ferrule: Ebony Weight: 2.6 oz (74 g) Blade Length: 137 mm Total Length: 267 mm Spine Thickness at Heel: 2 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgsa16||item-1||solidtemplate||katayamaknives||https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-santoku-165mm-221.png||||||Katayama VG10 Santoku 165mm||KY-101||specials > forknco > katayamaknives||Resources > For Knife Collectors > Katayama Knives > ||220.000 ||||||||||||1||1||1||0||||||||Katayama san is a blacksmith from Echizen. He apprenticed with Saji san for close to a decade before starting his own workshop in early 2020. His first collection is VG-10 Damascus. We're pleased he thought to offer his knives to us as one of his first overseas accounts. Blacksmith: Katayama San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Grind: 50/50 Edge Steel: VG10 HRC: 61 Cladding: Stainless Damascus Handle: Kiyaki Octagonal Ferrule: Ebony Weight: 4.3 oz (122 g) Blade Length: 165 mm Total Length: 308 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hiroshikato||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/hiroshi-kato-47.png||||||Kato (Yoshimi) Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||katoknives1 kanehiro kagistkn masakageyuki makida musakagekoishi kayosu kavgsu yokasg2da yoshimienju yohikn yoshimiminamo||||Yoshimi Kato works at Takefu Knife Village co-operative. He makes a number of different knives under different names including Kanehiro and Masakage. This is somewhat common with many of the blacksmiths that work in small shops and lack the distribution and contacts to sell directly to the public.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaaosukn||item.||solidtemplate||aosust||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-aogami-super-107.png||||||Kato Aogami Super||||shopbysteel > aosust||Shop by Steel > Aogami Super Steel > ||||||||||||||0||1||0||0||||kawa15 kaasbu161 kawa16 kasa16 kaasgy18 kawa21 kaasgy270 kasu271||||The excellent hand-made knives by Kato san and his team of highly skilled bladesmiths from Takefu Village. They feature Aogami Super steel with stainless steel cladding with a nashiji finish. It's an excellent combination for kitchen knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kanehiro||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-knives-76.png||||||Kato Aogami Super Nashiji||||specials > forknco > hiroshikato||Resources > For Knife Collectors > Kato (Yoshimi) Knives > ||||||||||||||0||1||0||0||||kawa15 kaasbu161 kasa16 kawa16 kaasgy18 kawa21 kaasgy270 kasu271||||Yoshimi Kato is a blacksmith at Takefu Knife Village in Echizen and one of the most reliable makers we carry at CKTG. His Aogami Super Nashiji - pear skin - line has been a consistent favorite: the super blue steel holds an exceptional edge, and the nashiji finish gives each blade a beautiful matte texture. A workhorse line from a craftsman Mark has known personally for years.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaasbu161||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-as-bunka-165mm-187.png||||||Kato AS Bunka 165mm||D-510||specials > forknco > hiroshikato > kanehiro||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Kato Aogami Super Nashiji > ||320.000 ||||||||||||1||1||1||0||||||||Bunka knives are gaining in popularity. Their compact length, tall height, and reverse tanto-style tips make them perfect all-arounders in many home and professional kitchens. They are fun to use for many styles of cutting and chopping, and the pointed delicate tips make them great for fine detail work like garnish prep. These knives are tight, fast, and dexterous in use. Plus they look so cool!
The Kato AS Bunka knives are forged by master blacksmith Yoshimi Kato along with his small crew. They are made with a core of Aogami Super steel, which is then clad with soft stainless steel. This cladding protects most of the knife from adversely reacting with acids or moisture. In fact, they will only oxidize right along the edge, which minimizes the maintenance required by fully carbon steel blades. Knife users love Aogami Super steel because it takes an acute edge and holds it throughout prolonged use. The core steel has a high hardness rate of HRC 62-63. The blade takes on a refined rustic look with the addition of a nashiji (pear skin) treatment to the upper blade surface.
Overall fit and finish are really well achieved. The handle is a traditional hexagonal type. Please note that the dimensions will vary from knife to knife as these are completely handmade. Blacksmith: Yoshimi Kato Location: Takefu Village, Echizen Japan Construction: San Mai, Hammer Forged Edge Steel: AS HRC: 62 Edge Grind: Even (See Choil Shot) Weight: 4.4 oz (125 g) Blade Length: 165 mm Total Length: 305 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaasgy18||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-as-gyuto-180mm-167.png||||||Kato AS Gyuto 180mm||D-504||specials > forknco > hiroshikato > kanehiro||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Kato Aogami Super Nashiji > ||325.000 ||||||||||||1||1||1||0||||||||Kanehiro Uchi Hamono was founded by Mr. Kintaro Kato in 1928. The company is based in one of the four famed Japanese knife making meccas, Takefu Village in Echizen. The Kanehiro Company then moved into the hands of famed blacksmith Yoshimi Kato.
The Kanehiro AS Gyuto 180mm is a fine knife made from one of our most popular steels, Aogami Super. AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is then clad with soft stainless alloy. This lamination adds strength and protects the knife from reacting with acids or moisture. You still need to take care of the exposed edge and spine. The cladding is given a nashiji (pear skin) finish.
This is a knife for smaller hands, smaller cutting boards, or smaller spaces. But do not let the label throw you. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and, dare we say it...more fun! Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Stainless Steel Engraving: Laser Engraved Edge Grind: Even Weight: 4.8 oz (136 g) Blade Length: 187 mm Total Length: 327 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kawa21||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-wa-gyuto-210mm-165.png||||||Kato AS Gyuto 210mm||D-505||specials > forknco > hiroshikato > kanehiro||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Kato Aogami Super Nashiji > ||330.000 ||||||||2.000 ||||1||1||1||0||||||||The Kato AS gyuto 210mm combines the legendary edge-taking and edge-holding properties of a Hitachi Aogami Super carbon steel core with the easy maintenance of stainless steel cladding. The knife is masterfully handcrafted by Takefu village master blacksmith Yoshimi Kato with an attractive nashiji finish. This line is a favorite among culinary professionals for its tireless performance in high-volume applications. As this is a handmade knife, dimensions can vary. The knife comes with an octagonal handle with a dark brown pakka wood ferrule. Blacksmith: Yoshimi Kato Location: Takefu Village, Echizen, Japan Construction: San Mai Hammer Forged Edge Steel: AS HRC: 62 Edge Grind: Even (See Choil Photo) Weight: 5.1 oz (146 g) Blade Length: 215 mm Total Length: 357 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kaasgy270||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-as-gyuto-240-new-version-149.png||||||Kato AS Gyuto 240mm||D-506||specials > forknco > hiroshikato > kanehiro||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Kato Aogami Super Nashiji > ||400.000 ||||||||||||1||1||1||0||||||||This is a new version of an old favorite with several small changes. First, Kato-San is using a curved choil on the knife. Also, the engraving is now laser etched. The handle was updated to a maple octagonal with an improved finish. When the Kato AS 240mm gyuto was introduced to Chef Knives To Go, there were few knives offering Hitachi Aogami Super carbon steel, a premier cutlery steel, coupled with the convenience of stainless steel cladding. Today, enthusiasts and pros are more spoiled for choice in knives with this construction, but the Kato AS remains a favorite. It has earned a reputation for outstanding performance in high-volume applications coupled with attractive, rustic aesthetics. These are handmade knives so dimensions may vary. Blacksmith: Yoshimi Kato Location: Takefu Village, Echizen Japan Construction: San Mai Hammer Forged Edge Steel: AS HRC: 62 Edge Grind: Even See Choil Shot Weight: 6.2 oz (176 g) Blade Length: 241 mm Total Length: 390 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kawa16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-wa-nakiri-165mm-93.png||||||Kato AS Nakiri 165mm||D-502||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||320.000 ||||||||||||1||1||1||0||||||||The nakiri is a knife designed for cutting vegetables. Performing well in this task demands extraordinary craftsmanship in the grind of the knife and a high quality steel capable of taking an excellent edge. The Kato AS lineup is known for excellence in both these categories, with outstanding craftsmanship by master blacksmith Yoshimi Kato and the extraordinary performance of the Aogami Super carbon steel core. For added convenience, the knife is clad in low maintenance stainless steel finished in an attractive nashiji (pear skinned) surface. Blacksmith: Yoshimi Kato Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: AS HRC: 62 Edge Grind: Even (See Choil Photo) Weight: 5.5 oz (156 g) Blade Length: 159 mm Total Length: 302 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kawa15||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-wa-petty-150mm-83.png||||||Kato AS Petty 150mm||D-501||specials > forknco > hiroshikato > kanehiro||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Kato Aogami Super Nashiji > ||295.000 ||||||||||||1||1||1||0||||||||Few knives can deliver both the characterful, handcrafted aesthetics and high performance of this Kato AS 150mm petty. The knife is handmade by master blacksmith Yoshimi Kato and is finished with a rustic nashiji surface. The cladding steel is low-maintenance stainless steel. A high performance grind and the keen edge taking and durable edge holding of Hitachi Aogami Super steel make this knife a pleasure to use. Please note that as a handcrafted knife, each knife will vary somewhat in dimension. Additionally, Aogami Super steel is a carbon steel and will patina with normal use. Blacksmith: Kato San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: AS Cladding: Stainless Finish: Nashiji Handle: Keyaki Wood Octagonal Ferrule: Brown Pakka Wood Weight: 2.3 oz (66 g) Blade Length: 150 mm Total Length: 279 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kasa16||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-santoku-165mm-172.png||||||Kato AS Santoku 165mm||D-503||specials > forknco > hiroshikato > kanehiro||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Kato Aogami Super Nashiji > ||320.000 ||||||||2.000 ||||1||1||1||0||||||||This knife exhibits the refined, rustic, handcrafted aesthetics the Kato AS lineup is known for in the handy package of a 165mm santoku. Along with the Kanehiro AS beauty comes a high-performance grind and the outstanding performance of Hitachi’s Aogami Super steel in the core. While Aogami Super steel is a carbon steel and will patina with use, maintenance is easy thanks to the stainless steel cladding on this knife. Since these knives are made by hand, dimensions may vary between any two examples. Blacksmith: Yoshimi Kato Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: AS HRC: 62 Edge Grind: Even (See Choil Photo) Weight: 5.0 oz (142 g) Blade Length: 170 mm Total Length: 305 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kasu271||item-1||solidtemplate||kanehiro||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-sujihiki-270mm-215.png||||||Kato AS Sujihiki 270mm||D-507||specials > forknco > hiroshikato > kanehiro||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Kato Aogami Super Nashiji > ||425.000 ||||||||||||1||1||1||0||||||||The Kato AS Sujihiki 270mm is a long, elegant slicer designed for clean, precise cuts through proteins and larger ingredients. Handcrafted by Kato-san in Echizen, Japan, this knife features a san-mai construction with a core of Aogami Super carbon steel clad in stainless steel. The stainless cladding helps reduce maintenance while allowing the exposed core steel at the edge to take on a beautiful patina with use.
Aogami Super (AS) is prized among knife enthusiasts for its ability to take extremely sharp edges and hold them through long prep sessions. This makes it an excellent steel choice for a sujihiki, where smooth draw cuts and edge retention are especially important. The blade features a rustic nashiji finish and an even double-bevel grind that provides excellent cutting performance while maintaining good food release. Each knife is handcrafted, so slight variations in size, weight, and finish are normal and part of the character of a handmade Japanese knife.
Care Instructions: Hand wash and dry immediately after use. Do not put in the dishwasher or leave soaking in water. Use on wood or rubber cutting boards only and avoid cutting hard foods such as bones or frozen items. Carbon steel will develop a natural patina with use.
Blacksmith: Kato San Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super (AS) Carbon Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even Double Bevel (See Choil Photo) Engraving: Laser Weight: 5.9 oz (168 g) Blade Length: 269 mm Total Length: 417 mm Spine Thickness at Heel: 3 mm Blade Height: 40 mm Handle: Keyaki Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kagibu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-bunka-165mm-152.png||||||Kato Ginsan Bunka 165mm||D-708KY||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||350.000 ||||||||||||1||1||1||0||||||||Kanehiro Uchi Hamono, founded in 1928 in Takefu Village, Echizen, Japan, is a renowned knife-making company. Originally led by Kanehiro himself, it later came under the stewardship of the esteemed blacksmith Hiroshi Kato, holder of the Certification of the Traditional Craftsmen. Recently, Yoshimi Kato, son of Hiroshi Kato, has taken over the reins of the Kanehiro Knife Company.
One of our favorite choices is the Ginsan steel due to its exceptional balance of sharpness and durability. This steel is easy to use and maintain, providing a pleasant cutting experience. The blade features a G-3 core, enveloped by a softer stainless steel cladding with an attractive nashiji (pear skin) finish. Unlike high carbon steel blades, this knife requires less rigorous cleaning and drying.
The bunka blade showcases a purposeful design with a reverse tanto-style tip and a short, tall profile. It has gained popularity for its versatile capabilities, excelling in cutting, slicing, and chopping tasks. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai, Hammer Forged Core Steel: Ginsan (G-3) Cladding: Stainless Nashiji Handle: Keyaki Octagonal Engraving: Laser Engraved Edge: Even Grind (See Choil Photo) Weight: 4.5 oz (128 g) Blade Length: 172 mm Total Length: 315 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kagigy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-gyuto-210mm-287.png||||||Kato Ginsan Gyuto 210mm||D-705KY||newarrivals||New Arrivals > ||410.000 ||||||
The practical range this opens up is significant. Petty knives, paring knives, pocket knives, and folding knives with blades under roughly 2.5 inches all benefit from the smaller platform. For anyone who sharpens folders regularly, the attachment is particularly useful - it allows the full blade to be sharpened in a single position without repositioning, which keeps the bevel consistent from heel to tip. Very small blades with complex geometry will still present some challenge, but for the broad category of short kitchen and EDC knives, this attachment fills a genuine gap in the standard Edge Pro setup.
What Customers Are Saying: Customers confirm the attachment does exactly what it is designed to do, with several noting it is a must-have for anyone who sharpens folding knives on the Edge Pro. Users appreciate that it hooks directly onto the existing machine without modification and handles the full sharpening stroke on short blades without needing to reposition. One reviewer notes that the attachment sits slightly farther from the rare earth magnet than the standard table, which requires a bit more attention to blade positioning, but considers this a minor trade-off for the access it provides to smaller blade formats.
Care Instructions: Wipe the attachment clean after each use to remove metal filings and moisture. Store in a dry location. Check that the adjustable guide plate is properly set before each session to ensure accurate blade positioning.
- Brand: Edge Pro
- Type: Small Knife Attachment
- Designer: Ben Dale
- Dimensions: 2 inches wide, 1/4 inch thick
- Includes: Adjustable miniature guide plate
- Compatibility: Edge Pro Apex and Professional models
Average rating is 4.8
By: John
Phoenix,AZFits and works great. Was very please with product and shipping. Thanks.
0.3By: James
Miami FL.Installs in seconds,And makes stones changes effortless. I also like that it will always give the same pressure on the stones. Not too much not too little. Perfect!
0.3By: Justin
Fredericton NBIf you own an edge pro apex you owe it to yourself to buy one of these
0.3By: Michael Waldrep
Russellville,ALWorks very well. Changing stones has never been faster!
0.3By: Rod
Honolulu,HIThis spring is almost as good as sliced bread. A no brainer purchase for the EPA.
0.3By: steve
conroe txReally makes changing stones very easy. Another must have for edge pro.
0.3By: Ray
New YorkThis spring is perfect for holding the stones on your Edge Pro. Makes for quick easy changes of stones. Well worth it.
0.3By: Sean Harter
Tampa,FloridaThis is a nice "mod." It only saves a few seconds probably,but it is just less hassle to change each stone. My only concern really is how long the spring will last,but it is pretty inexpensive if you ever have to replace it.
0.3By: Mike
NJ"necessary" upgrade for Edge pro.
0.3By: Richard
Tulsa,OKWorks great. Good idea!
0.3
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edprostac||item.||solidtemplate||edgepro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-strop-accessories-66.png||||||Edge Pro Strop Accessories||||specials > linecooks > sharpening-stones > edgepro||Resources > For Professionals > Sharpening Stones > Edge Pro > ||||||||||||||0||1||0||0||||sixcstforedp batalestfore kangaroostrop edproesacpa 5drstcowhexk edprocospfor tamaforedpro||||Getting the most out of your Edge Pro system means finishing on a strop. This section covers strops, stropping compounds, and sprays designed to work with the Edge Pro platform - the tools that take your edge from sharp to truly refined. Leather strops loaded with diamond or chromium oxide compound make a measurable difference on hard Japanese steels.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|eelknives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/eel-knives-72.png||||||Eel Knives||||resources||Knife Types > ||||||||||||||0||1||0||0||||sawh2unkn18 towh2un94 mibl2unknoss mibl2unkn||||Eel, or unagi, is a popular sea food item in Japan. Eel skin is extremely tough so eel knives are pointed at the tip to pierce the skin while they are thick at the spine to give the knives the rigidity needed to produce eel fillets. These knives are single bevel so users should be familiar with the techniques for use and maintenance specific to single bevel knives. For most western users eel knives are a fun opportunity to find novel and interesting uses for this very unique style of knife.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|emstbag4x||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/empty-strop-bag-4x12-56.png||||||Empty Strop Bag 4" x 12"||S-10828||specials > linecooks > shac > strops||Resources > For Professionals > Sharpening Accessories > Strops > ||0.500 ||||||||0.010 ||||1||1||1||0||||||||These are the same bags we include with our strops. We occasionally get requests for extras, so we made them available here. They measure 4" x 12" and are 4 mil thick for durability. Each bag features a zip-lock closure so it can be securely resealed for storage.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enamiknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/enami-knives-66.png||||||Enami Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||enwh2us18 enwh2ya24 enwh2ya27 enwh2ya30||||Tadashi Enami holds the Dento-Kogei-shi title — Japan's government designation for a master of traditional crafts — and he earned it working in Sakai, the city that has set the standard for Japanese cutlery for over six centuries. His focus is narrow and deliberate: single bevel traditional knives forged from Shirogami (white paper steel) #2 with soft iron cladding in ni mai construction. Yanagibas and usubas built the way Sakai has always built them.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enwh2us18||item-1||solidtemplate||usuba-knives||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-usuba-180mm-61.png||||||Enami White #2 Usuba 180mm||OE-KTS180US||resources > usuba-knives||Knife Types > Usubas > ||190.000 ||||||||||||1||1||1||0||||||||Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) specializing in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan.
It is dishwasher safe, which makes cleanup straightforward after a session on whole fish. A practical, inexpensive addition to any kitchen that deals regularly with whole fish prep.
- Material: 430 Stainless Steel
- Length: 8.5"
- Care: Dishwasher safe
The comfortable barrel-shaped wooden handle offers excellent grip and balance, providing more control than many traditional cleavers with straight handles. The blade is made from fully stainless steel, making it a great choice for cooks who want the performance of a cleaver without the maintenance required for carbon steel. Durable, easy to care for, and surprisingly nimble, this knife will quickly become a favorite on your cutting board.
Care: Hand-wash and dry after use. Avoid using the dishwasher, as detergents and high heat can damage the handle and dull the edge. Do not use on hard bone, frozen foods, or very hard shells. Hone lightly when needed and sharpen on stones for best long-term performance.
The first stage features a coarse diamond wheel to re-establish dull or rolled edges. The next two stages use ceramic wheels that smooth and polish the edge for a cleaner, longer-lasting finish. Because the angles are preset, the FC-462 is especially useful for home cooks who want consistent results without needing to learn whetstone sharpening.
This sharpener is best suited for double-bevel Western and Japanese stainless steel knives. High-end carbon steel knives and traditional single-bevel blades are better maintained with whetstones, but for everyday upkeep, the FC-462 offers excellent performance, speed, and ease of use.
A practical and durable sharpener from a trusted Japanese maker, ideal for anyone who wants sharp knives with minimal effort.
Care & Use
Specifications
*NOTE: Our cleaver saya does NOT fit 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 quickly. Because these are carbon steel, they will rust if you don't wash them off and dry them before putting them away.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|funayukiknives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/funayuki-knives-71.png||||||Funayukis||||resources||Knife Types > ||||||||||||||0||1||0||0||||chkimiork5fi sonofork5cas enbl2fu16 ensrfu16 ki18fubl2 mabl2nabu171 muasfu16 okada1 okado okada2 shbl2gy21 yawh1fu18 yabl2fu16 yubl2fu21cu yubl2bu16cu1 yubl2nafu21||yubl2fu16||Funayuki originally, the funayuki was designed as a multipurpose knife for fishing boats. Today, how the term is used depends on the knife maker and how they choose to design and market their knives. Several features common to funayukis are: a fairly flat blade profile with relatively little belly; a short, handy size; and the knife may or may not be a single bevel. In general, these knives make great complements or replacements for the gyuto or chef’s knife as a jack of all trades in the kitchen.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ge00goslsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-gold-slotted-spoon-132.png||||||Gestura 00 Gold Slotted Spoon||Gestura-GoldSlottedSpoon||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||40.000 ||||||||||||1||1||1||0||||||||The 00 Gold takes everything that makes the slotted spoon a professional workhorse and finishes it in gold plating - a combination that works equally well as a daily kitchen tool and as a statement piece on the pass. Mr. Okada makes these in his Niigata workshop by stamping and etching each spoon, then hand-finishing on a lathe, with a tumbled matte texture applied before the gold plating that gives the surface an intentionally worn, imperfect character. The same flea market vintage aesthetic as the rest of the line, in a finish that catches the light differently.
The slot is what defines the 00 format - it lets liquid drain while you lift, which makes this the right spoon for blanching, poaching, frying, and retrieving from any hot liquid environment. The thicker handle compared to the 01 gives it more authority in heavier tasks. One tablespoon capacity is marked by the bowl geometry, useful for measuring and sauce work. The tapered tip delivers precisely to the plate. The thin flared lip cleans pan corners efficiently. A well-made tool that works as hard as it looks good.
- Maker: Okada
- Location: Niigata, Japan
- Material: 18/10 Stainless Steel, Gold Plated
- Finish: Tumbled Matte Gold
- Feature: Identifying Slot
- Length: 9 in
- Volume: 1 Tablespoon (0.5 oz)
- Packaging: Recycled Chipboard
Care Instructions: Hand wash only. The gold plating holds up well to regular kitchen use but should not go in the dishwasher. Dry thoroughly after washing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ge00sislsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-silver-slotted-spoon-103.png||||||Gestura 00 Silver Slotted Spoon||Gestura-SlottedSpoon||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||30.000 ||||||||||||1||1||1||0||||||||The 00 is the slotted companion to the 01 - same Niigata workshop, same tumbled matte finish, same hand-finished lathe work by Mr. Okada, with two key differences: a thicker, more durable handle for heavier use, and an identifying slot that lets liquid drain while you lift. That slot is what makes the 00 the right tool for retrieving things from liquid - poaching water, blanching baths, hot butter, fryer oil, braises. You can fish tempura from the fryer, lift fish from a pan of hot butter, check whether the beans are done, or pluck an olive from a 12-quart container at the back of the walk-in, all with a spoon that gives you the feel and control of a solid tool rather than the clumsy mechanical grip of a spider or tongs.
Inspired by the worn character of vintage American and European steel, each spoon is tumbled to a matte, imperfect finish that reflects the flea market aesthetic the line draws from. Stamped and etched at the Niigata workshop, then finished by hand on a lathe. The thicker handle on the 00 compared to the 01 is a deliberate design choice - the tasks this spoon handles tend to involve more resistance and more heat, and the additional handle mass helps.
- Maker: Okada
- Location: Niigata, Japan
- Material: 18/10 Stainless Steel
- Finish: Tumbled Matte Silver
- Feature: Identifying Slot
- Length: 9 in
- Packaging: Recycled Chipboard
Care Instructions: Hand wash only. Dry thoroughly after washing. Not dishwasher safe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ge01gosp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-gold-spoon-120.png||||||Gestura 01 Gold Spoon||Gestura-GoldSpoon||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||35.000 ||||||||||||1||1||1||0||||||||The 01 Gold is the same proven spoon as the 01 Silver - same Niigata workshop, same Mr. Okada, same stamped and lathe-finished construction, same precise one-tablespoon capacity - finished in gold plating that gives it a warmer, richer look on the pass or the plate. Where the Silver version blends into the working aesthetic of a busy kitchen, the Gold stands out in a way that reads as intentional rather than decorative. Professional cooks have been reaching for it as a plating and service tool; home cooks have been putting it on display.
The demand has been strong enough that this spoon has sold out across multiple retailers and developed a restock waiting list. The bowl is deep enough to cradle sauces and liquid for controlled basting and precise plating, the tapered tip gives you clean delivery to the plate, the long handle reaches into deep pots, and the thin flared lip scrapes pan corners and storage containers efficiently. One reviewer who had been on the restock waiting list noted the spoon arrived quickly after the notification and called the matte gold finish large and beautiful in person. The functionality lives up to the looks.
- Maker: Okada
- Location: Niigata, Japan
- Material: 18/10 Stainless Steel, Gold Plated
- Finish: Tumbled Matte Gold
- Length: 9 in
- Volume: 1 Tablespoon (0.5 oz)
- Packaging: Recycled Chipboard
Care Instructions: Hand wash only. The gold plating will wear over time if subjected to dishwasher heat and detergent - hand washing extends the finish significantly. Dry thoroughly after washing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ge01gusp||item-1||solidtemplate||gesturaspoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-gunmetal-spoon-10.png||||||Gestura 01 Gunmetal Spoon||Gestura-GunmetalSpoon||equipment > gesturaspoons||Suppliers > Gestura Spoons > ||30.000 ||||||||||||1||1||1||0||||||||The gunmetal finish is the darkest and most industrial-looking option in the Gestura lineup - a tumbled matte surface that reads like aged tool steel rather than polished tableware. It fits the origin story of the line well: Mr. Okada in his Niigata workshop draws from the worn character of vintage American and European steel, and the gunmetal finish brings that reference closer to the surface than the silver or gold versions do. Stamped, etched, and hand-finished on a lathe, the same as every spoon in the line.
The 01 format is the solid-bowl spoon - a precise one-tablespoon capacity that removes one variable from measuring, basting, and saucing. The deep bowl holds liquid without spilling during movement. The tapered tip delivers cleanly to the plate. The long handle reaches into pots and braises without bringing your hand close to heat, and the thin flared lip scrapes pan corners and storage container edges with minimal waste. Balance and weight are carefully considered in the Niigata workshop, and it shows in how the spoon sits in the hand during extended service work.
- Maker: Okada
- Location: Niigata, Japan
- Material: 18/10 Stainless Steel
- Finish: Tumbled Gunmetal
- Length: 9 in
- Volume: 1 Tablespoon (0.5 oz)
- Packaging: Recycled Chipboard
Care Instructions: Hand wash only. Dry thoroughly after washing. Not dishwasher safe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gestura||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-silver-spoon-141.png||||||Gestura 01 Silver Spoon||Gestura-Spoon||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||25.000 ||||Designed with a single-tablespoon volume, the 01 Silver spoon ensures consistent measurements for recipes and ratios.||||||||1||1||1||0||||||Gestura 01 Silver Spoon – Vintage-Inspired Stainless Steel Plating Spoon||Mr. Okada runs a small workshop in Niigata, Japan, where he stamps, etches, and hand-finishes each Gestura spoon on a lathe. The inspiration for the line came from worn vintage steel - the kind of American and European pieces you find at flea markets with decades of kitchen use worn into them. Each spoon is tumbled rather than polished, which gives the stainless steel a matte, textured surface that feels intentionally imperfect and ages well in daily use. The attention to proportion, balance, and finish is what separates these from generic utility spoons.
The 01 is the solid-bowl spoon in the line - designed around a precise one-tablespoon capacity that makes it useful for consistent measuring and recipe continuity without reaching for a separate measuring tool. The deep bowl cradles liquid securely during basting or plating. The tapered tip gives you control over exactly where the sauce lands. The long handle reaches into a braise or a 12-quart pot without getting your hands close to the heat, and the thin flared lip scrapes the corners of pans and storage containers cleanly. One professional cook described it as the spoon he reaches for more often than his Kunz - which is about as strong an endorsement as you can get in a professional kitchen.
- Maker: Okada
- Location: Niigata, Japan
- Material: 18/10 Stainless Steel
- Finish: Tumbled Matte Silver
- Length: 9 in
- Volume: 1 Tablespoon (0.5 oz)
- Packaging: Recycled Chipboard
Care Instructions: Hand wash only. The tumbled matte finish holds up well to regular use but should not go in the dishwasher. Dry thoroughly after washing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|geesaofsp||item-1||solidtemplate||spatulas||https://s.turbifycdn.com/aah/chefknivestogo/gestura-esa-offset-spatula-15.png||||||Gestura Esa Offset Spatula||Gestura-Spatula||knife-accessories > spatulas||Accessories > Spatulas > ||35.000 ||||||||||||1||1||1||0||||||||The Esa Offset Spatula is made in Niigata Prefecture through a collaboration between a local woodworker and steel manufacturer. The blade is formed from heat-treated flexible steel that bends under pressure and springs back to true, making it ideal for delicate turning, lifting, and spreading tasks. Its offset profile keeps your hand clear of the work surface while providing excellent control and leverage.
The handle is crafted from beautiful Japanese oak and lightly finished with walnut oil to preserve the wood's natural feel. The blade is secured using only two rivets—no resins, glues, or plastics resulting in a simple, durable construction that highlights traditional materials and thoughtful design.
Care Instructions: Hand wash only and dry thoroughly after use. Not dishwasher safe.
One of the standout features of Stando is its curved stand positioned in the middle of the tool, which provides ample surface area for finger placement and grip. When not in use, the stand keeps the tips of the tweezers elevated off the ground.
Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.
Don't let the idea of tweezers being solely for microgreens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try.
One of the standout features of Stando is its curved stand positioned in the middle of the tool, which provides ample surface area for finger placement and grip. When not in use, the stand keeps the tips of the tweezers elevated off the ground.
Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.
Don't let the idea of tweezers being solely for microgreens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try.
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.
This 210mm gyuto is crafted with Hitachi Blue #2 steel hardened to 62–63 HRC, providing excellent edge retention and cutting ability. The carbon steel core is clad in SUS 405 stainless steel, which adds strength and reduces overall weight while also improving resistance to corrosion compared to a full carbon construction. The edge steel remains exposed, so proper care and drying are necessary to prevent rust.
The blade is finished in a refined nashiji, or pear skin, texture that enhances food release and gives the knife a traditional aesthetic.
Gihei was established in 1928, specializing in the production of nakiri-type (three-laminate knives) kitchen knives, either as santoku, kakugata or kengata (also gyuto or gyutu). These knives were manufactured in the traditional way, and Gihei built a very good reputation based on these principles.
Current owner Atsushi Hosokawa, together with his son, has made his goal to preserve the outstanding characteristics of Japanese knives, like high sharpness, hardness, and ease of sharpening, but to work on some of the admitted disadvantages, such as the relatively brittle edge and susceptibility to rust. The Blue #2 line of knives featured here are a result of that endeavor. The blade has excellent grinds. Heat treatment of the blue #2 steel is really well executed, resulting in a HRC of 62-63. Edge retention and ease of sharpening are very much a feature of these blades. The stainless cladding has a very nice nashiji finish which adds to the strength and overall stability of the knife. They are also easy to maintain.
This is a well-proportioned knife with a generous height and lovely profile. The oak octagonal handle with buffalo horn ferrule is finished to a high standard and complements the beautiful nashiji cladding perfectly.
We do not have a saya that fits this knife.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality, and these attributes are emphasized with the addition of a lovely magnolia wood, oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives.
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.
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 these attributes are emphasized with the addition of a lovely magnolia wood, octagonal handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives.
The bunka featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
Bunka knives have gained in popularity since we started asking our blacksmiths to make them several years ago. They are prized for their handy, user-friendly size and chef's knife-like versatility.
This knife is paired with a lovely oak octagonal handle with a burnt urushi finish.
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 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 octagonal handle made of keyaki wood. 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 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 several years ago. They are prized for their handy, user-friendly size and chef’s knife-like versatility.
This knife is paired with a lovely oak octagonal handle with a burnt urushi finish.
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.
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.
Gyuto knives are basically the Japanese version of a western chef knife with a few minor modifications. First, most Gyutos do not have a traditional Western bolster that runs down the base of the heel. Some also have traditional Japanese style handles and are called Wa-Gyutos. Japanese Gyutos are often made of thinner, harder steel which many professionals like because the knives can be sharpened to a steeper, sharper edge and the knives don't wedge through food as much because the blade doesn't push through food as much as thicker knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hatacrjacebe||item-1||solidtemplate||moribashi||https://s.turbifycdn.com/aah/chefknivestogo/hakata-tamaki-crafted-japanese-cedar-bento-box-36.png||||||Hakata Tamaki Crafted Japanese Cedar Bento Box||HCL-M190N||knife-accessories > moribashi||Accessories > Chopsticks > ||120.000 ||||||||||||1||1||1||0||||||||Hakata Tamaki Crafted Japanese Cedar Bento Box – Natural Finish (Middle Size). One Per Customer Please.
Elevate your daily routine with this beautifully crafted cedar bento box from Hakata Tamaki, a small workshop dedicated to preserving traditional Japanese bent-wood techniques. Each box is shaped from select Japanese cedar, a material long valued for its light weight, gentle aroma, and naturally fresh-keeping properties. The warm grain patterns and clean oval form reflect a level of craftsmanship that stands out the moment you hold it.
This middle-size box (188 × 125 × 50 mm) is practical and versatile. Use it for simple lunches, snacks, or small storage around the home—its compact shape makes it an attractive way to hold jewelry, tea accessories, or desk items. The included lid fits with precision, and the overall build quality reflects the careful handwork of the maker.
Unlike many modern bent-wood boxes produced with a protective urethane layer, this version is offered in a pure natural finish at our request. There is no coating—only the authentic look, aroma, and texture of Japanese cedar. Because natural wood can breathe and slightly shift with humidity, each piece will develop its own character over time. Production is small-batch, and availability is limited.
For those who appreciate traditional craft with everyday usefulness, this Hakata Tamaki cedar bento box offers a beautiful connection between form, function, and heritage.
Care & Use
Wipe clean with a soft cloth. Avoid soaking, dishwashers, or microwaves. Allow the box to dry fully after use. Because this version has no urethane coating, avoid long exposure to oils or sauces.
Specifications
• Maker: Hakata Tamaki
• Model: HCL-M190N
• Product: Crafted Bento / Lunch Box
• Material: Japanese Cedar
• Finish: Natural (Uncoated)
• Construction: Traditional Bent Wood
• Size: 188 × 125 × 50 mm (Middle Size)
• Origin: Japan
• Includes Divider and Gift Box
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hand-held-sharpeners||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/hand-held-sharpeners-85.png||||||Hand Held Sharpeners||||knife-accessories||Accessories > ||||||||||||||0||1||0||0||||edgeproapex1 edgeproapex3 edgeproapex4 shtrshdmainj||||Not everyone wants to learn freehand technique, and a good guided sharpening tool is a legitimate solution for maintaining a working edge. This section covers our full range of hand-held sharpeners and sharpening jigs at every price point - from simple pull-through devices to the more capable guided systems. Our top recommendation in this category is the Edge Pro.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hankotsu-reviews||info.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/hankotsu-reviews-44.png||||||Hankotsu Reviews||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hankotsuknives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/hankotsu-knives-53.png||||||Hankotsus||hankotsuknives||resources||Knife Types > ||||||||||||||1||1||1||0||||kanehide2 tagrchha||||
Hankotus are stout knives used for boning and trimming meat. These knives have pointed tips for inserting the knives into the cut and short height so the knives can turn to cut along bone, connective tissue, or fat. Hankotsus are sometimes unsharpened or obtusely sharpened at the heel to give a very strong edge for tough work during boning. Hankotsus are commonly asymmetrically ground so users should be aware that these knives may require a different set of techniques for sharpening and maintenance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hap40steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/hap40-steel-73.png||||||HAP40 Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||giheihap40 rihakn matsubarahap40 sukenari||||HAP40 is a semi-stainless powdered high-speed steel that CKTG has nicknamed Voodoo Steel for its almost uncanny ability to hold an edge. Heat-treated to 65-67 HRC by the best makers, it outlasts virtually every other steel on the site between sharpenings while remaining sharpenable on quality water stones. Better corrosion resistance than carbon, better edge retention than most stainless - a remarkable all-around performer.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haasbu16||item-1||solidtemplate||haaskn||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-bunka-165mm-314.png||||||Harukaze AS Bunka 165mm||HAS-B165||resources > japanese-knives > habl2kn > haaskn||Knife Types > Japanese Knives > Harukaze Knives > Harukaze AS Knives > ||150.000 ||||||||||||1||1||1||0||||||||Aogami Super steel is an excellent carbon steel for use in kitchen knife blades. It is a top-shelf steel developed by the Hitachi Metals Company. This high-carbon alloy has several important elements added to the mix, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. Because of this, Aogami Super is a steel that can take and hold a very acute edge angle. It is also relatively easy to sharpen as compared to other carbon steels. We are seeing more and more makers add this great alloy to their knife catalogs. Remember that carbon steel will rust if left to drip-dry, so wipe it dry with a dish towel after washing.
This is a classic bunka design. It is a multi-purpose knife, but with a slight vegetable bias. It's basically a santoku with an aggressive tip. It's a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine bunka is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
This bunka shape offers a great balance of utility and precision. The relatively flat profile excels at push cutting and chopping, while the pointed tip makes detail work and fine slicing easy. The Aogami Super core steel takes an extremely sharp edge and holds it well, and the stainless cladding helps reduce maintenance compared to fully reactive blades. It’s an excellent all-around choice for home cooks and enthusiasts looking to step into high-performance carbon steel.
Review Synopsis: Customers consistently praise this knife for its outstanding value, sharpness, and attractive finish. Many note that it arrives impressively sharp out of the box and offers performance that rivals more expensive knives. The handle comfort and overall fit and finish are frequently highlighted as strong points. Some users mention that the edge geometry can benefit from sharpening or light thinning to reach peak performance, and that the knife responds very well to this extra tuning. Overall, it’s widely regarded as a great-performing, high-value bunka with excellent steel and solid craftsmanship.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.
This 180mm gyuto offers a great blend of versatility and control, making it ideal for everyday kitchen work. It’s nimble and easy to handle, yet long enough to tackle most prep tasks with ease. The profile works well for slicing, chopping, and general-purpose cutting. The stainless cladding helps reduce maintenance, while the exposed AS core delivers excellent cutting performance and edge retention. It’s a great option for both home cooks and professionals who want strong performance in a manageable size.
Review Synopsis: Customers consistently praise this knife for its sharpness, nimble feel, and outstanding value. Many note that it arrives very sharp and performs well right away, with strong edge retention and attractive fit and finish that rival more expensive knives. Users appreciate how easily it can be refined to an even sharper edge and how comfortable it feels during extended prep. While one reviewer mentioned some flexibility near the handle, the overwhelming consensus is that this is a high-performing, great-looking knife that exceeds expectations for the price.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.
The blade runs slightly long at around 215mm and is ground with a fairly aggressive edge, giving it excellent cutting ability right out of the box. It’s thin behind the edge with a fine, tapered tip for precision work, while still maintaining enough stiffness for confident board work. The profile is versatile and well-suited for slicing, chopping, and general prep. The hammered kurouchi finish adds a traditional aesthetic, and the oval walnut and maple handle offers a comfortable, balanced feel in hand.
Review Synopsis: Customers appreciate the strong value and high-performance steel, noting that the knife takes a very sharp edge and holds it well. Many view it as an excellent entry point into Japanese knives, especially for those interested in Aogami Super. Some users mention that it benefits from initial tuning—such as thinning, edge refinement, or light fit-and-finish work—to reach peak performance. Once dialed in, it’s widely regarded as a highly capable and rewarding knife to use.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.
At the core is Aogami Super (AS), one of the finest high-carbon steels available for kitchen knives. It takes an extremely sharp edge, holds it well, and sharpens more easily than many expect for a steel of this hardness. The AS core is clad in stainless steel, making the knife easier to maintain while still delivering the performance benefits of carbon steel. The kurouchi and hammered finish adds both visual appeal and a practical, low-maintenance surface.
This 240mm gyuto runs slightly long at around 245mm and offers excellent reach for larger prep tasks. It’s thin, light, and well-balanced with a consistent spine tapering into a fine tip for precision work. The profile is versatile and comfortable on the board, making it a great choice for slicing, chopping, and general prep. The rosewood and maple oval handle completes the package with a comfortable, secure grip and attractive finish.
Review Synopsis: Customers consistently highlight the outstanding value, noting that this knife delivers performance and materials typically found at much higher price points. Users praise its thin, lightweight feel, excellent cutting ability, and high-quality Aogami Super steel. The fit and finish, handle comfort, and overall balance are frequently mentioned as strong points. Overall, it’s viewed as a fantastic all-around performer that punches well above its price class.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.
Unlike traditional single-bevel kiritsuke knives, this version features a double bevel, making it more durable at the edge and suitable for both right- and left-handed users. The Aogami Super core steel is hardened to around 63 HRC and offers excellent edge retention along with the ability to take a very fine, sharp edge. The stainless cladding helps reduce maintenance while still allowing the reactive core to develop a natural patina over time. The hammered kurouchi finish adds a rustic, handcrafted look, and the rosewood oval handle with maple ferrule provides a comfortable and balanced grip.
Review Synopsis: Early feedback highlights the knife’s excellent cutting ability and strong out-of-the-box performance, with users noting that it sharpens easily and can be refined to an extremely keen edge with minimal effort. The unique profile and overall feel have been well received, making it an enjoyable and rewarding knife to use for a variety of kitchen tasks.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.
This kiritsuke-style blade features a flatter edge profile that excels at push and pull cutting, along with a pointed tip for detailed work. It’s a great choice for slicing proteins, processing vegetables, and handling larger ingredients with ease. The Aogami Super core steel, hardened to around 63 HRC, takes an extremely sharp edge and holds it well, while the stainless cladding makes the knife easier to maintain in daily use. The rosewood and maple oval handle is well-finished, comfortable, and nicely balanced, completing the package.
Review Synopsis: Early feedback highlights the knife’s excellent size, sharpness, and overall fit and finish. Users appreciate the consistent spine thickness, strong cutting ability, and attractive blade finish. The handle is frequently noted as comfortable and well-executed. Best suited for medium to large prep tasks, this knife is viewed as a powerful, great-looking performer that delivers strong value for the price.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.
The tall blade profile and flat edge of the nakiri make it ideal for push cutting and chopping vegetables with speed and precision. The generous blade height provides excellent knuckle clearance and makes scooping ingredients off the board easy. The Aogami Super core takes a very keen edge and holds it well, while the stainless cladding reduces maintenance and makes daily use more convenient. The rosewood oval handle with maple ferrule is comfortable and well-balanced—please note current stock features this handle style as shown in the photos.
Review Synopsis: Customers consistently praise the overall quality, balance, and feel of this knife, with one reviewer calling it their favorite among several Harukaze AS knives. The handle comfort and craftsmanship stand out, along with how quickly the knife takes a sharp edge. Some users note that it can benefit from light thinning for optimal performance and advise care during sharpening to preserve the finish. Overall, it’s viewed as an excellent performer that responds well to tuning and delivers impressive results for the price.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.
This smaller petty is perfect for in-hand work, trimming, peeling, and precise slicing where control matters most. The Aogami Super core takes an extremely sharp edge and holds it well, while the stainless cladding helps reduce maintenance and makes the knife more forgiving for everyday use. It’s an excellent choice for anyone looking to experience high-end carbon steel performance in a compact, easy-to-use format.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed.
This petty is a great size for detail work, trimming, peeling, slicing fruit, and other small kitchen tasks where a nimble blade shines. The Aogami Super core steel is known for excellent edge retention and can take a very sharp edge, while the stainless cladding helps reduce maintenance compared with a fully reactive blade. It is a smart choice for cooks who want to try high-performance carbon steel without stepping too far out of their comfort zone.
Care Instructions: Hand wash and dry promptly after use. The core steel at the edge is reactive and may develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to keep the edge performing at its best.
This santoku is a versatile, all-purpose kitchen knife that excels at slicing, chopping, and dicing. The slightly flatter profile and moderate blade height make it easy to control on the board, while still offering enough clearance for comfortable prep. It feels nimble and responsive, making it a great choice for both home cooks and professionals looking for an efficient daily driver. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding helps reduce maintenance. It comes sharp out of the box but can be taken even further with a quick touch-up or optional sharpening service.
Review Synopsis: Customers consistently praise this knife for its sharpness, nimble feel, and outstanding value. Many note that it arrives very sharp and performs well right away, with strong edge retention and attractive fit and finish that rival more expensive knives. Users appreciate how easily it can be refined to an even sharper edge and how comfortable it feels during extended prep. While one reviewer mentioned some flexibility near the handle, the overwhelming consensus is that this is a high-performing, great-looking knife that exceeds expectations for the price.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.
At the core is Aogami Super (AS), one of the best high-carbon steels available for kitchen knives. It takes an extremely sharp edge, holds it well, and sharpens more easily than many expect. The AS core is clad in stainless steel, which helps reduce maintenance while still allowing the edge to develop a natural patina. The blade is thin and long, ideal for clean, single-pass slices of proteins, roasts, and fish. The hammered kurouchi finish adds a traditional look, and the rosewood and maple oval handle provides a comfortable, balanced feel in hand.
This knife excels at slicing and carving tasks but, like most thin sujihiki, is not designed for lateral stress such as twisting or heavy skinning work. Treat it as a precision tool and it will reward you with excellent performance.
Review Synopsis: Early feedback highlights the knife’s excellent sharpness, attractive finish, and strong overall performance. Users appreciate the consistent grind, lightweight feel, and comfortable handle. It’s viewed as a great value slicer that delivers clean cuts and a refined feel right out of the box.
Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or applying lateral pressure that could bend the blade. Sharpen on water stones as needed to maintain optimal performance.
AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy, which adds strength and protects the knife from reacting with acids or moisture.
The nakiri is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. The thin blade is made to push through the hardest ingredients without wedging or fracturing the produce. This is a knife that takes a very sharp edge and holds it for a long time. The blade profile is very flat with a small belly and radius right at the tip end for smaller rock-chopping tasks. The blade is mated to a nice rosewood oval handle with a pakka wood ferrule.
Aogami Super (AS) is derived from Aogami #2 (Blue #2) and enhanced with additional carbon, chromium, and tungsten. This formulation is widely regarded as the finest of the Hitachi Blue paper steels, offering exceptional edge retention while remaining responsive and precise on the stones. The core steel is hardened to approximately 63 HRC and clad in soft stainless steel, providing added toughness and helping reduce reactivity to moisture and acidic foods.
At 135mm, this petty is nimble and precise—ideal for in-hand work, trimming proteins, slicing fruit, prepping herbs, and detailed tasks where control matters most. The blade is stiff and confidence-inspiring, making clean cuts with minimal effort. It’s finished with a comfortable oval rosewood handle paired with a durable black pakka wood ferrule, giving the knife a classic look and balanced feel in hand.
Care Instructions: Although the blade is stainless clad, the exposed Aogami Super edge is a high-carbon steel and can develop patina or surface rust if left wet. Hand wash only, dry thoroughly after use, and avoid the dishwasher. Do not leave the knife soaking in water or resting wet on the board. Store the knife dry, and apply a light coat of food-safe oil to the edge if the knife will be stored for extended periods.
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!
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 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!
At the heart of the blade is G3 stainless steel (also known as Ginsan), heat-treated to a Rockwell hardness of 62 for excellent edge retention and toughness. The core is clad in polished stainless steel using the san-mai technique, which enhances corrosion resistance while giving the knife a refined, elegant appearance. Hand-engraved kanji on both sides of the blade adds a distinctive, artisanal touch.
The knife is fitted with a lightweight, octagonal oak handle that offers comfort, control, and durability. With a 50/50 edge grind and superb balance, this petty knife is a versatile and affordable option for both home cooks and professional chefs looking for a compact, high-performing Japanese blade.
"Harukaze" translates to “windy spring” in Japanese—a fitting name for a knife that’s light, nimble, and a joy to use. Crafted exclusively for CKTG in Tosa, Japan, this Harukaze knife offers exceptional value, combining traditional craftsmanship with modern materials.
At its core is G3 stainless steel (also known as Ginsan), heat-treated to an HRC of 62 for excellent edge retention and durability. The core is clad in polished stainless steel using the san-mai technique, offering both beauty and added corrosion resistance. A hand-engraved kanji adorns both sides of the blade, adding a personal touch of artistry.
The knife is paired with an elegant octagonal oak handle that’s lightweight, durable, and comfortable in hand. With a 50/50 edge grind and well-balanced design, it’s a perfect choice for both professional chefs and home cooks seeking a reliable, affordable Japanese blade.
At its core, this knife features G3 steel with a Rockwell hardness of 62, ensuring excellent edge retention and performance. It is clad in stainless steel with a beautiful nashiji (pear skin) finish, providing both protection and an elegant aesthetic. The blade is complemented by a refined oval magnolia wood handle with a pakka wood ferrule, offering a comfortable grip and traditional appeal.
As a final touch, the knife boasts an exquisite kanji engraving on both sides of the blade, adding a unique and authentic character to this exceptional piece.
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.
You'll be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has good balance and a light feel, as well as an almost laser-like flat grind that is thin behind the edge. The knife is a true laser with the spine measuring 2mm.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with a maple ferrule in a comfortable oval shape.
Please note this knife has a gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.
You'll be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has good balance and a light feel, as well as an almost laser-like flat grind that is thin behind the edge. The knife is a true laser with the spine measuring 2mm.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with a maple ferrule in a comfortable oval shape.
Please note this knife has a gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.
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 a maple ferrule in a comfortable oval shape.
Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.
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.
This fine-looking fillet knife is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
Average rating is 5
By: Justin
Seattle,WAExcellent knife - visually stunning,with a factory keen double-bevel edge. Haven’t taken it to the stones yet.
0.3By: Ken Harper
Pollock Pines,CAVery sharp,easy to manipulate,and avery handsome knife. It does a great job on tomatoes and fresh mozzarella,two items that can be downright frustrating with a below-average knife. I was especially impressed by the short amount of time it took to get shipped.
0.3The 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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harukaze2||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-tsuchime-vg10-gyuto-210mm-119.png||||||Harukaze VG10 Tsuchime Gyuto 210mm||HVGT-G210||newarrivals||New Arrivals > ||150.000 ||||||||||||1||1||1||0||||||||Harukaze means windy spring and it has become one of our best brands for good quality bang-for-your-buck knives with high performance and excellent steels.
This fine-looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
The Harukaze is a classic gyuto and is the most popular blade shape used by American cooks. It's on the long side for a gyuto at 216mm (they list it at 210mm), which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and has great looks at a very attractive price.
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!
Average rating is 4.4
By: Shawn
albuquerque nmThis knife is incredible. I have only used german knives before I bought this one and I don’t think I’ll ever go back.
0.3By: Chris
Los AngelesThis is a great knife! Good balance & extremely sharp,with the looks to match it.
0.3By: EZ
BrooklynThis Hammered Damascus line is the knife of a hundred companies. I dont know if Sakai Takayuki finishes the knife off any different than Togiharu,Gekko,Yoshihiro,etc... but I had to give one a try and have to say that this knife is legit. Fit and finish are decent - barely crooked bolster but handle is a nice size and fit. Light yet doesn’t feel flimsy and damn sharp out the box. Bevel on mine is not 50/50 almost like a 60/40. The knife itself is a looker though the inclusion of "made in japan" under the kanji is a little corny. All these slight flaws don’t hinder the fact that this knife has been performing strong in a professional kitchen while getting a lot of use as a line knife and not being handled lightly. I haven’t sharpened it once,not even out the box and it is still cutting through almost anything with ease as long as I hone it every once and a while. Wouldn’t use for heavy prep or anything sloppy - handle can get a little slippery,and Im not saying it is taking down chicken bones but it was working fine on small pumpkins the other day. Overall,this isn’t some gift shop knife even though it is sold under many names and stories. I would recommend for any use - home,student,pro
0.3By: Chris
Denver,coGood sharp knife right out of the box. Good weight and balance. Seems a little thin at the tip. Id recommend a knife sleeve.
0.3By: Calvin
Fort Worth TXKnife is very out of the box and does a great job,my only negative is that you have to hone it and sharpen it to often in my opinion. But over all 8.5 stars
But I love my knife.
0.3But I love my knife.
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havgtssu24||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-sujihiki-240mm-284.png||||||Harukaze VG10 Tsuchime Sujihiki 240mm||HVGT-S240||newarrivals||New Arrivals > ||165.000 ||||||||||||1||1||1||0||||||||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.
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.
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.
This knife features a clean migaki (polished) finish and a comfortable octagonal ebony handle with a lacquered surface for durability and water resistance. The grind is even, making it suitable for both right- and left-handed users. It has a thin, nimble feel with good height for board work, making it a versatile choice for vegetables, proteins, and general prep. Like all carbon steel knives, the edge will develop a patina over time and should be kept clean and dry between uses.
What Customers Are Saying:
Customers consistently praise the excellent edge retention, ease of sharpening, and overall value. Many note that it performs like a much more expensive knife and quickly becomes a go-to in the kitchen.
Care Instructions: This knife has a reactive carbon steel core. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Store in a dry place and use a saya or blade guard to protect the edge.
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.
At the core is Aogami Super carbon steel, heat treated to 62–63 HRC for outstanding edge retention and high performance. This steel takes a very keen edge and rewards good technique, while the soft iron cladding adds toughness and character over time as it develops a natural patina. The even double-bevel grind makes it suitable for both right- and left-handed users, and the octagonal ebony handle provides a secure, balanced feel in hand.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash and dry immediately after use. Do not leave wet or soak. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces. Apply a light coat of oil if storing for extended periods.
At 3.2 oz and 152mm this is a light, precise petty with a 3mm spine at the heel that tapers to a nimble tip - the kind of geometry that makes fine work feel effortless. The Damascus cladding wraps the ATS34 core in San Mai construction and is finished in kasumi (hazy) style, which gives the blade surface a soft, traditional character that lets the Damascus layering show without being mirror-polished. At HRC 61 the heat treatment is toward the upper end of what ATS34 achieves, and the even grind makes it equally accessible for right- and left-handed cooks. The one-piece octagonal ebony handle is well-fitted and carries a quiet elegance that suits the overall aesthetic of the knife.
- Brand: Hatsukokoro
- Location: Tosa, Japan
- Construction: San Mai
- Edge Steel: ATS34 Stainless Steel
- Cladding: Damascus Stainless
- Finish: Kasumi (Hazy)
- HRC: 61 +/-
- Edge Grind: Even
- Handle: Octagonal Ebony
- Weight: 3.2 oz (92 g)
- Blade Length: 152 mm
- Total Length: 280 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 36 mm
- Item Number: F34D-P150
Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haatsa18||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-damascus-santoku-180mm-13.png||||||Hatsukokoro ATS34 Damascus Santoku 180mm||F34D-S180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||290.000 ||||||||||||1||1||1||0||||||||The santoku - Japan's three virtues knife, built for meat, fish, and vegetables in equal measure - is where most home cooks spend the most time. A well-made 180mm santoku covers the full range of everyday prep work with a blade that is long enough for meaningful cuts but compact enough to maneuver precisely. Hatsukokoro brings ATS34 stainless steel to the Hayabusa santoku in San Mai construction, with Damascus cladding and a kasumi finish that gives the blade an understated, refined character. ATS34 is a premium high-carbon stainless steel used across high-end cutting tool applications worldwide - it is chosen for excellent edge formation, good sharpenability, and the ability to hold a refined edge through regular kitchen use at the hardness levels a skilled maker achieves with it.
At 5.6 oz and 185mm of blade length this is a well-proportioned santoku with a notably generous blade height of 49.3mm - more surface area than most santokus in this format, which adds to the scoop-and-transfer utility that makes a tall blade useful during high-volume vegetable prep. The 3mm spine tapers well toward a responsive tip. The Damascus cladding sits above a polished edge bevel in a finish combination that shows the layered pattern without being mirror-bright. At HRC 61 the heat treatment is toward the upper end of ATS34 capability, and the even grind on both sides makes this accessible for right- and left-handed cooks alike. The one-piece octagonal ebony handle is well-fitted with the same quiet elegance that defines the Hayabusa line throughout.
- Brand: Hatsukokoro
- Location: Tosa, Japan
- Construction: San Mai
- Edge Steel: ATS34 Stainless Steel
- Cladding: Damascus Stainless
- Finish: Damascus Stainless
- HRC: 61 +/-
- Edge Grind: Even
- Handle: Octagonal Ebony
- Weight: 5.6 oz (158 g)
- Blade Length: 185 mm
- Total Length: 323 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 49.3 mm
- Item Number: F34D-S180
Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haatki21||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-kiritsuke-210mm-13.png||||||Hatsukokoro ATS34 Kiritsuke 210mm||F34M-K210||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||225.000 ||||||||||||1||1||1||0||||||||The double bevel kiritsuke is the format that serious home cooks tend to discover after they have worked through gyutos and santokus - a blade that combines the length and curve of a gyuto with the angled, pointed kiritsuke tip that adds precision for detail work and a visual distinctiveness that sets it apart on the block. Unlike a traditional single-bevel kiritsuke, this double bevel version is accessible for both right- and left-handed cooks and sharpens on standard water stones without the specialized technique that single bevel edges require. Hatsukokoro brings ATS34 stainless steel to this format in the Hayabusa series, working with Nihei Takahiro in Tosa to produce a thin, light kiritsuke at a price that reflects the practical ambition of the line.
ATS34 is a premium high-carbon stainless steel with excellent edge-forming characteristics and good sharpenability at the hardness levels a skilled maker achieves with it. At 5.1 oz and 208mm this is a light, well-balanced knife - the 2.2mm spine at the heel is thin enough to keep the blade responsive through its length, and the 45.9mm blade height gives it enough surface for comfortable push cutting and scooping without the knife feeling oversized. The kasumi (hazy) finish contrasts gently with the polished edge bevel, giving the blade a traditional, understated character. San Mai construction keeps the ATS34 core performing at its best. The one-piece octagonal ebony handle completes a package that is quiet and considered in its aesthetic - a working knife that earns attention through performance rather than visual drama.
- Brand: Hatsukokoro
- Location: Tosa, Japan
- Construction: San Mai
- Edge Steel: ATS34 Stainless Steel
- Cladding: Stainless Steel
- Finish: Kasumi (Hazy)
- HRC: 61 +/-
- Edge Grind: Even (Double Bevel)
- Handle: Octagonal Ebony
- Weight: 5.1 oz (144 g)
- Blade Length: 208 mm
- Total Length: 351 mm
- Spine Thickness at Heel: 2.2 mm
- Blade Height: 45.9 mm
- Item Number: F34M-K210
Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haaukish||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aus6-kitchen-shears-41.png||||||Hatsukokoro AUS6 Kitchen Shears||HAUS6||specials > linecooks > kitchen-shears||Resources > For Professionals > Kitchen Shears > ||50.000 ||||||||||||1||1||1||0||||||||Hatsukokoro AUS6 Stainless Steel Kitchen Shears are a lightweight, versatile tool made in a small factory in Japan. Built from AUS6 stainless steel, they offer good corrosion resistance, toughness, and easy maintenance, making them ideal for daily kitchen use. These shears handle a wide range of tasks including trimming meat, cutting dried fruits, snipping herbs, and shaping parchment. The fine, precise blades provide clean cuts while still being durable enough for general prep work.
A standout feature is the separable design, allowing the blades to come apart easily for thorough cleaning and maintenance. This is especially helpful when working with proteins or sticky ingredients. The integrated grip and compact size make them comfortable and easy to control, and they also include a built-in gripper section for cracking small bones or gripping items securely. Each pair comes packaged in an attractive Hatsukokoro gift box, making them a great option for both personal use and gifting.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Separate the blades for cleaning as needed and ensure they are completely dry before reassembling. Avoid cutting very hard materials such as bones or frozen foods to prevent damage.
Blue #2 carbon steel is a favorite among enthusiasts for its ability to take an extremely fine edge and maintain it through extended use. As with all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. With proper care, this steel delivers outstanding performance and long-term edge quality.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.
Blue #2 carbon steel is a favorite among enthusiasts for its ability to take an extremely fine edge and hold it through extended use. As with all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. With proper care, this steel delivers outstanding performance and long-term edge quality.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.
Blue #2 carbon steel is a favorite among enthusiasts for its ability to take a very fine edge and hold it through extended use. As with all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. With proper care, this steel delivers outstanding performance and long-term edge quality.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.
This gyuto is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen use. It sharpens cleanly on water stones and holds an edge longer than most entry-level stainless steels.
The blade features a nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction wraps the Silver 3 core in softer stainless cladding for added toughness and durability. The grind is an even 50/50 double bevel, making it comfortable and predictable for both right- and left-handed users.
At 210mm, the gyuto excels as a true all-purpose kitchen knife—ideal for slicing proteins, chopping vegetables, and handling everyday prep with efficiency. The blade height provides good knuckle clearance, while the thin spine and moderate weight give the knife a nimble, balanced feel on the board.
An octagonal ebony handle completes the package, offering a secure grip, excellent balance, and a refined aesthetic that complements the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.
The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This honesuki boning knife is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen use. It sharpens cleanly on water stones and holds an edge longer than most entry-level stainless steels.
The blade features a nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction wraps the Silver 3 core in softer stainless cladding for added toughness and durability. The grind is an even 50/50 double bevel, making it comfortable and predictable for both right- and left-handed users.
At 150mm, this honesuki is purpose-built for breaking down poultry and working around joints with control and precision. The compact profile and pointed tip make it easy to maneuver through tight spaces, while the relatively tall heel provides stability when trimming and portioning. The thin spine and moderate weight give the knife a nimble, balanced feel in hand.
An octagonal ebony handle completes the package, offering a secure grip, excellent balance, and a refined aesthetic that complements the understated elegance of the Ginrei line.
Care Instructions: Hand wash only and dry thoroughly after use. Do not use on frozen foods or hard bones. Avoid twisting or prying motions during use. Use a wooden or rubber cutting board to protect the edge. Store properly to protect the edge--our sayas do not fit this knife; choose the felt guard instead.
An octagonal ebony handle completes the knife, offering a secure grip, good balance, and a refined aesthetic that pairs perfectly with the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.
The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This nakiri is forged with a Silver 3 (Ginsan) stainless steel core, valued for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a crisp, responsive edge while remaining forgiving enough for daily kitchen work. It sharpens cleanly on water stones and offers edge retention that exceeds most entry-level stainless steels.
The blade is finished in a subtle nashiji texture that adds visual depth while helping reduce food adhesion during chopping. A san mai construction sandwiches the Silver 3 core between softer stainless cladding, improving toughness and durability without sacrificing cutting feel. The even 50/50 double bevel grind makes the knife intuitive and comfortable for both right- and left-handed users.
At 170mm, this nakiri excels at vegetable prep—cleanly slicing, push-cutting, and chopping with speed and precision. The tall blade profile provides excellent knuckle clearance and generous board contact, while the thin spine and flat edge profile promote efficient, repeatable cuts with minimal rocking. The result is a knife that feels fast, stable, and confidence-inspiring on the board.
An octagonal ebony handle completes the design, offering a secure grip, good balance, and a refined aesthetic that pairs beautifully with the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.
The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This petty knife is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. When properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen tasks. It sharpens easily on water stones and offers edge retention that outperforms most entry-level stainless steels.
The blade features a soft nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction surrounds the Silver 3 core with softer stainless cladding, improving toughness and durability without compromising cutting feel. The even 50/50 double bevel grind makes the knife comfortable and predictable for both right- and left-handed users.
At 130mm, this petty excels at precision work—trimming proteins, slicing fruit, segmenting citrus, and handling in-hand tasks where control matters most. Its narrow blade profile and light weight make it extremely nimble, while the thin spine allows for clean, accurate cuts on the board when needed. This is an ideal complement to a gyuto or santoku for detail-oriented prep.
An octagonal ebony handle completes the knife, offering a secure grip, good balance, and a refined aesthetic that pairs perfectly with the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.
The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This santoku is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen use. It sharpens cleanly on water stones and holds an edge longer than most entry-level stainless steels.
The blade features a nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction wraps the Silver 3 core in softer stainless cladding for added toughness and durability. The grind is an even 50/50 double bevel, making it comfortable and predictable for both right- and left-handed users.
At 170mm, the santoku excels as a true all-purpose kitchen knife—ideal for slicing proteins, chopping vegetables, and handling everyday prep with efficiency. The blade height provides good knuckle clearance, while the thin spine and moderate weight give the knife a nimble, balanced feel on the board.
An octagonal ebony handle completes the package, offering a secure grip, excellent balance, and a refined aesthetic that complements the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.
The bunka profile offers a flat edge for push cutting along with a pointed tip for detail work, making it a great all-around option in a slightly shorter length. The blade features a clean kasumi finish with stainless cladding for easier maintenance, and a well-balanced grind that combines thin cutting ability with strength. A one-piece octagonal ebony handle completes the knife with a refined look and comfortable grip.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent chipping. Although semi-stainless, dry promptly after use to maintain the edge and finish.
The blade features a clean kasumi finish with stainless cladding for easier maintenance, paired with a well-executed grind that balances thin cutting ability with durability. The one-piece octagonal ebony handle adds a refined look and solid feel in hand, making this an excellent choice for both home cooks and professionals seeking long-lasting performance.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent chipping. Although semi-stainless, dry promptly after use to maintain the edge and finish.
This knife features stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking while adding texture and visual appeal. The gyuto profile is the Japanese equivalent of a chef’s knife, making it ideal for a wide range of kitchen tasks including slicing, dicing, and chopping. Its light weight and thin geometry give it a nimble feel, while the octagonal bubinga handle provides comfort and control during extended use.
What Customers Are Saying:
Customers appreciate the balance of performance and value, noting the smooth cutting feel, sharp edge, and attractive finish. Many find it to be an excellent all-purpose knife that performs well above its price point.
Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.
This knife features a stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking and adds visual depth. The flat profile makes it ideal for push cutting vegetables, while the thin grind gives it a smooth, effortless feel on the board. The octagonal olivewood handle provides a comfortable, secure grip (note: older videos may show an ebony handle). This is a great choice for anyone looking for a beautiful, low-maintenance nakiri with excellent performance.
What Customers Are Saying:
Customers highlight the knife’s thin grind, smooth cutting feel, and excellent performance on both soft ingredients and denser vegetables. Many note that it sharpens easily, takes a very keen edge, and holds it well, exceeding expectations for the price.
Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.
At 2.6 oz and 151mm this is a light, compact petty that handles detail work with minimal fatigue - trimming, segmenting, in-hand peeling, and precision board work where a longer knife would be clumsy. The 2mm spine at the heel tapers well toward the tip, keeping the blade responsive at the point where fine work happens. VG10 stainless is low maintenance and sharpens readily on quality water stones, making this an accessible choice for cooks who want Japanese knife aesthetics and performance without reactive steel concerns. The octagonal bubinga handle is well-fitted and comfortable in a pinch grip, with a warm reddish-brown color that contrasts nicely with the Damascus blade pattern.
- Maker: Hatsukokoro
- Location: Sakai, Japan
- Construction: San Mai
- Edge Steel: VG10 Stainless
- Cladding: Stainless, Tsuchime (Hammered) and Suminagashi (Damascus)
- Handle: Octagonal Bubinga
- Weight: 2.6 oz (76 g)
- Blade Length: 151 mm
- Total Length: 276 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 30 mm
- Item Number: HQS-P150
Care Instructions: VG10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The bubinga handle benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|havgtssa181||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-santoku-180mm-13.png||||||Hatsukokoro Hayabusa VG10 Tsuchime Santoku 180mm||HQS-S180||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||115.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Santoku 180mm is a versatile, high-performance kitchen knife that combines excellent cutting ability with eye-catching design. Hatsukokoro is known for delivering great value, and the Hayabusa (“falcon”) line reflects that with thin geometry and responsive performance. The core steel is VG10 stainless, a popular choice for its edge retention, corrosion resistance, and ability to take a very sharp edge.
This knife features stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking and adds texture and depth to the blade. The santoku profile is ideal for a wide range of kitchen tasks including vegetables, proteins, and general prep work. Its relatively thin grind and light weight give it a nimble, easy-to-control feel on the board. The octagonal bubinga handle provides a comfortable, balanced grip for extended use.
What Customers Are Saying:
Customers appreciate the lightweight feel, smooth cutting performance, and excellent value. Many note how sharp the knife gets and how well it performs across a wide range of ingredients, making it a reliable daily driver.
Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.
SLD steel provides enhanced rust resistance compared to traditional carbon steels, but we still recommend hand-washing and drying the blade promptly after use. Regular stropping or honing will help maintain its razor-sharp edge for years to come.
The spec list on this knife rewards close reading. The primary grind is convex rather than flat, which means the blade surface bows slightly outward behind the edge - a geometry that reduces food sticking and adds some toughness to the edge without sacrificing the thin behind-the-edge profile that makes Japanese knives cut well. The edge is sharpened to 12 degrees per side, which is acute enough to deliver the clean, low-resistance cutting feel that distinguishes Japanese knives from their European counterparts. The satin polish above the shinogi promotes food release and gives the blade a refined, professional look without the reflectivity of a mirror finish. At 4.7 oz and 212mm the knife is well-proportioned - substantial enough for confident extended use, light enough to work comfortably through long prep sessions. The octagonal ebony handle is fitted cleanly and sits well in a pinch grip.
- Brand: Hatsukokoro
- Construction: San Mai
- Edge Steel: SLD Semi-Stainless Steel
- Cladding: Stainless
- Grind: Convex, 50/50
- Edge Angle: 12 degrees per side
- Finish: Satin Polish
- Handle: Octagonal Ebony
- Weight: 4.7 oz (134 g)
- Blade Length: 212 mm
- Total Length: 352 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 49 mm
- Item Number: HIK-G210
Care Instructions: SLD is semi-stainless with better corrosion resistance than carbon steel, but hand washing and prompt drying after use is still recommended. Avoid the dishwasher. Sharpen on quality water stones - the convex grind responds well to a careful sharpening technique. Strop regularly between sharpenings to maintain the acute edge angle. Avoid bones, frozen foods, and hard surfaces that could chip the edge.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hahisldho15||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-honesuki-150mm-13.png||||||Hatsukokoro Hikari SLD Honesuki 150mm||HIK-H150||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||125.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari SLD Honesuki 150mm is built for those who value function, form, and sharp execution. This honesuki is purpose-built for breaking down poultry and working around joints with control and precision. The compact profile and pointed tip make it easy to maneuver through tight spaces, while the relatively tall heel provides stability when trimming and portioning. The thin spine and moderate weight give the knife a nimble, balanced feel in hand. Whether you're in a professional kitchen or your home setup, this honesuki brings a clean, confident cut every time.
Crafted with SLD semi-stainless tool steel, the blade delivers excellent edge retention and toughness with less maintenance than traditional carbon steel. The refined grind, clean kasumi finish, and visible hamon line give the blade a serious, understated aesthetic: no gimmicks, just performance.
The dark octagonal handle is made from rich hardwood ebony, with a polished finish. It feels solid in the hand and looks as good as it performs. Light, responsive, and laser-sharp out of the box, this one is built for precision and control in tight spaces.
Care Tips:
Specs:
SLD steel offers excellent edge retention and greater rust resistance than most carbon steels, but we recommend hand washing and drying the blade immediately after use. Regular honing or occasional stropping will keep it sharp and performing at its best.
Crafted with SLD semi-stainless tool steel, the blade delivers excellent edge retention and toughness with less maintenance than traditional carbon steel. The refined grind, clean kasumi finish, and visible hamon line give the blade a serious, understated aesthetic: no gimmicks, just performance.
The dark octagonal handle is made from rich hardwood ebony, with a polished finish. It feels solid in the hand and looks as good as it performs. Light, responsive, and laser-sharp out of the box, this one is built for precision and control in tight spaces.
Care Tips:
Specs:
SLD steel offers excellent edge retention and greater rust resistance than most carbon steels, but we recommend hand washing and drying the blade immediately after use. Regular honing or occasional stropping will keep it sharp and performing at its best.
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.
The Hatsukokoro Kurogane Blue #2 series represents honest, blacksmith-made Japanese knives rooted in tradition and function. Handcrafted in Tosa, Japan, each knife is hammer forged by a working blacksmith, not factory finished or cosmetically refined. These are true tools, built for performance first.
At the core is Blue #2 carbon steel, heat treated to approximately 62 HRC, prized for its excellent edge retention, sharpness, and feedback on the stones. The blade is constructed in san mai, with the hard Blue #2 core wrapped in soft iron cladding that adds toughness and resilience while reinforcing traditional forging methods.
The blade is finished with a rustic kurouchi surface, intentionally left raw and textured. Because these knives are made by hand, it is normal—and expected—to see small scratches, forge marks, or minor dents in the finish. These details are not defects; they are part of what makes each knife authentic and unique, reflecting the human hands that shaped it rather than machine perfection.
Ground with an even 50/50 double bevel, the Kurogane series is comfortable for both right- and left-handed users and performs well across a wide range of kitchen tasks. The grind emphasizes clean cutting and solid food release, making it a dependable daily-use gyuto for cooks who value function and character.
Please note that this knife features carbon steel and iron cladding, which will react to moisture. Wipe the blade dry during and after use to prevent rust and allow a natural patina to develop over time.
Finish sharpening is recommended to tailor the edge to your preferred cutting style and maximize performance.
Care Instructions: Hand wash only. Dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store safely in a saya or blade guard when not in use.
With a precisely honed 50/50 edge grind, these knives offer effortless cutting precision for both right- and left-handed users, making them an ideal blend of heritage craftsmanship and contemporary functionality for any culinary environment.
Finish sharpening is recommended for optimal performance.
Blue #2 carbon steel is well known for taking a very fine edge and holding it through extended use. Like all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. These knives often benefit from a light finish sharpening out of the box to reach their full potential. With proper care, this knife offers outstanding performance in a compact, versatile format.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.
Finish sharpening is recommended for optimal performance.
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.
This knife features a distinctive hybrid design, combining a thick, deba-like spine with a double bevel edge and a bunka-style profile. The extra thickness adds strength and a solid feel, while the pointed tip and flatter edge provide versatility for general prep and detailed work. It’s a great choice for users who want a more robust knife with broader usability than a traditional single bevel blade.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
This knife has a unique design that blends a thick, deba-like spine with a double bevel edge and a bunka-style profile. The added thickness provides strength and durability, while the pointed tip and flatter edge make it more versatile for general prep and detail work. It’s a great option for users who want a robust, workhorse feel with more flexibility than a traditional single bevel knife.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
This knife stands out with a thick, powerful build similar to a deba, but with a double bevel edge for easier use and more versatility. The added thickness provides strength and stability for heavier prep, while the grind still allows for controlled, precise cutting. It’s a great option for users who want a more robust knife without committing to a single bevel design.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
The Ryuhyo Bunka blends high-grade modern steel with elegant Japanese craftsmanship. Fueled by premium SG2 powdered stainless steel, this knife offers exceptional hardness, razor-sharp edge retention, and satisfying, long-term performance — all while delivering the versatility every home kitchen needs.
The blade geometry is ideal for slicing, dicing, and mincing: a broad, flat profile near the heel transitions to a gentle belly toward the tip, offering smooth cuts and excellent food release. The generous blade height combines with a balanced weight (~138 g / 4.9 oz) and stainless Damascus cladding to give a sense of solidity and precision in hand.
The octagonal ebony handle is crafted for comfort and control, giving the knife a refined, traditional Japanese feel that pairs beautifully with the Damascus blade.
Care Instructions:
Hand-wash with mild soap and dry thoroughly after use. Avoid the dishwasher, harsh detergents, and abrasive scrubbers, as they can damage the edge and finish. Do not cut frozen foods or hard bones. Store the knife in a blade guard or saya, on a magnetic strip, or in a block to protect the edge. Maintain the edge with a ceramic rod or strop between sharpenings, and use water stones when a full sharpening is needed.
Features:
The blade is made from premium SG2 (also known as R2) powdered stainless steel, known for its razor-sharp edge, long-lasting durability, and resistance to corrosion. It features a sanmai construction, with a hard SG2 core clad between softer stainless steel layers. The blade is hardened to approximately 62 to 64 HRC, making it ideal for precision slicing and professional-level performance. The mirror-polished finish showcases a Damascus-style pattern that glimmers like drifting ice, complemented by a laser-etched Hatsukokoro logo.
At 218 mm edge length and a total length of 361mm, the Ryuhyo Gyuto offers a versatile profile perfect for slicing vegetables, meats, and herbs. Its 48 mm blade height and 2 mm spine thickness at the base provide a comfortable balance between agility and control. Weighing only 146 grams (5.2 oz), the knife feels light and fast in the hand. The octagonal ebony handle adds ergonomic comfort and a rich, natural aesthetic.
Hand washing is essential—use mild soap and warm water, and dry the blade immediately after cleaning. Do not soak, as moisture may cause spotting. Always use a wood or plastic cutting board and avoid glass, stone, or metal surfaces. For sharpening, we recommend high-quality whetstones in the 1,000 to 6,000 grit range. Store the knife in a sheath or knife block to protect the edge, and avoid chopping bones or frozen foods to preserve the fine cutting performance.
The blade is forged from premium SG2 (R2) powdered stainless steel, offering an exceptional blend of sharpness, edge retention, and corrosion resistance. It features a sanmai construction, where a hard SG2 core is layered between softer stainless cladding for added durability and easier maintenance. With a hardness rating of approximately 62 to 64 HRC, it is built for precision work and long-lasting sharpness. The mirror-polished blade boasts a Damascus-style pattern that mirrors drifting ice, finished with a laser-etched Hatsukokoro logo for subtle elegance.
With an edge length of 244 mm and an overall length of 390 mm, this gyuto offers added reach for larger prep tasks without sacrificing control. The blade height of 53 mm and a spine thickness of 2 mm at the base provide a confident and balanced feel. Weighing just 184 grams (6.5 ounces), it remains lightweight and agile in hand. The octagonal ebony handle is both ergonomic and beautifully understated, providing a warm contrast to the polished blade.
To care for the knife, hand wash only with mild soap and warm water, and dry it immediately after use. Avoid soaking, as excessive moisture may lead to spotting. Use only wooden or plastic cutting boards and steer clear of hard surfaces like glass, stone, or metal. Sharpen with quality whetstones in the 1,000 to 6,000 grit range for best results. Store the knife in a sheath or knife block and avoid cutting bones or frozen items to preserve the fine edge.
The blade is made from premium SG2 (also known as R2) powdered stainless steel, known for its razor-sharp edge, long-lasting durability, and resistance to corrosion. It features a sanmai construction, with a hard SG2 core clad between softer stainless steel layers. The blade is hardened to approximately 62 to 64 HRC, making it ideal for precision slicing and professional-level performance. The mirror-polished finish showcases a Damascus-style pattern that glimmers like drifting ice, complemented by a laser-etched Hatsukokoro logo.
At 218 mm edge length and a total length of just under 360mm, the Ryuhyo Kiritsuke 210mm offers a versatile profile perfect for slicing vegetables, meats, and herbs. Its 49 mm blade height and 2 mm spine thickness at the base provide a comfortable balance between agility and control. Weighing just over 150 grams, the knife feels light and fast in the hand. The octagonal ebony handle adds ergonomic comfort and a rich, natural aesthetic.
Hand washing is essential—use mild soap and warm water, and dry the blade immediately after cleaning. Do not soak, as moisture may cause spotting. Always use a wood or plastic cutting board and avoid glass, stone, or metal surfaces. For sharpening, we recommend high-quality whetstones in the 1,000 to 6,000 grit range. Store the knife in a sheath or knife block to protect the edge, and avoid chopping bones or frozen foods to preserve the fine cutting performance.
The blade is forged from premium SG2 (R2) powdered stainless steel, offering an exceptional blend of sharpness, edge retention, and corrosion resistance. It features a sanmai construction, where a hard SG2 core is layered between softer stainless cladding for added durability and easier maintenance. With a hardness rating of approximately 62 to 64 HRC, it is built for precision work and long-lasting sharpness. The mirror-polished blade boasts a Damascus-style pattern that mirrors drifting ice, finished with a laser-etched Hatsukokoro logo for subtle elegance.
With an edge length of 244 mm and an overall length of 390 mm, this kiritsuke offers added reach for larger prep tasks without sacrificing control. The blade height of 52 mm and a spine thickness of 2 mm at the base provide a confident and balanced feel. Weighing just 180 grams, it remains lightweight and agile in hand. The octagonal ebony handle is both ergonomic and beautifully understated, providing a warm contrast to the polished blade.
To care for the knife, hand wash only with mild soap and warm water, and dry it immediately after use. Avoid soaking, as excessive moisture may lead to spotting. Use only wooden or plastic cutting boards and steer clear of hard surfaces like glass, stone, or metal. Sharpen with quality whetstones in the 1,000 to 6,000 grit range for best results. Store the knife in a sheath or knife block and avoid cutting bones or frozen items to preserve the fine edge.
At the core is SG2 powdered stainless steel, a high-performance steel known for its extremely fine grain, high hardness, and excellent edge retention. Proper heat treatment allows SG2 to take a very sharp edge while maintaining good stability, and it sharpens cleanly on water stones. The thin, controlled grind gives the knife an effortless cutting feel, but like all hard Japanese steels, it should be used with care--avoid twisting cuts or hard foods to prevent chipping. A flowing Damascus cladding adds toughness and visual depth without sacrificing performance.
The octagonal ebony handle provides a secure, balanced grip and a refined traditional feel that complements the blade's clean lines and elegant finish.
Care Instructions: Hand wash only and dry immediately after use. Do not use a dishwasher or abrasive cleaners. Avoid cutting frozen foods, bones, or very hard items. Store dry in a blade guard, saya, block, or on a magnetic strip. Maintain the edge with a ceramic rod or strop between sharpenings and use water stones when full sharpening is required.
The Ryuhyo Santoku blends high-grade modern steel with elegant Japanese craftsmanship. Fueled by premium SG2 powdered stainless steel, this knife offers exceptional hardness, razor-sharp edge retention, and satisfying, long-term performance — all while delivering the versatility every home kitchen needs.
The blade geometry is ideal for slicing, dicing, and mincing: a broad, flat profile near the heel transitions to a gentle belly toward the tip, offering smooth cuts and excellent food release. The generous blade height combines with a balanced weight (~136 g / 4.8 oz) and stainless Damascus cladding to give a sense of solidity and precision in hand.
The octagonal ebony handle is crafted for comfort and control, giving the knife a refined, traditional Japanese feel that pairs beautifully with the Damascus blade.
Care Instructions: Hand-wash with mild soap and dry thoroughly after use. Avoid the dishwasher, harsh detergents, and abrasive scrubbers, as they can damage the edge and finish. Do not cut frozen foods or hard bones. Store the knife in a saya, on a magnetic strip, or in a block to protect the edge. Maintain the edge with a ceramic rod or strop between sharpenings, and use water stones when a full sharpening is needed.
Features:
The core steel is SG2 powdered stainless steel, heat-treated to approximately 63 HRC for excellent edge retention and long-lasting sharpness. SG2 offers the performance of a high-end powdered steel with the convenience of stainless corrosion resistance. The core is clad in stainless Damascus using san mai construction, adding durability and subtle food release while maintaining a refined appearance. The double bevel 50/50 edge works comfortably for right- or left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping.
Care Instructions: Although this is a stainless kitchen knife, hand wash and dry after each use. Do not soak or place in the dishwasher. Use a quality cutting board. A light touch-up on a 1000–2000 grit stone will keep the edge performing at its best.
This new 210mm gyuto combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 136 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Gyuto 210mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the finish is stainless steel and light colored, like photo #3.
Specifications:
This new 240mm gyuto combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At just over 160 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Gyuto 240mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best.
Specifications:
This new 210mm kiritsuke combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 130 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Kiritsuke 210mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best.
Specifications:
This new 240mm kiritsuke combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 160 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Kiritsuke 240mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best.
Specifications:
This new petty combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At just under 60 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Petty 150mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use; avoid soaking or placing in the dishwasher; and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the finish is high-polish stainless and is light-colored and hard to photograph.
Specifications:
This new santoku combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 130 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Santoku offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the blade is stainless steel and light colored like photo 3.
Specifications:
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.
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.
At the core is SLD semi-stainless steel, known for its excellent edge retention and easier maintenance compared to traditional carbon steels. The stainless Damascus cladding not only protects the core but also enhances food release and delivers the beautiful layered pattern that defines the Hikari line. Lightweight, responsive, and finely finished in Sakai, this knife provides a smooth, confident cutting experience for both home cooks and professionals.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to maintain the edge and protect the blade.
The SLD semi-stainless core delivers excellent edge retention with easier upkeep than fully reactive carbon steels. It is wrapped in stainless Damascus layers that improve food release, protect the cutting edge, and provide the flowing, layered finish that defines the Hikari series. The result is a responsive, well-balanced knife that excels at daily prep tasks.
This 195mm gyuto is a versatile performer that works well in tight spaces or smaller kitchens while still offering enough length for slicing proteins, prepping vegetables, and handling most general cutting duties.
Features
Specs
The Damascus cladding does double duty here - it adds visual depth that shows well on a 214mm blade, and the layered surface reduces food sticking compared to a polished flat finish. The convex grind is a detail worth understanding: where a flat grind creates a straight wedge from spine to edge, a convex grind bows slightly outward, which reduces the blade-food contact area during the cut and adds a measure of toughness to the edge geometry. Sharpened to 50/50 at an acute angle, this knife cuts with the directness you expect from a Japanese gyuto at a price that reflects Hatsukokoro's commitment to delivering serious performance without a premium markup.
What Customers Are Saying: The one reviewer bought this as her first Japanese knife and nearly a year of daily use later she is still on the same edge it came with. Extremely sharp out of the box, slices through vegetables of every size, and still her go-to knife every day. She notes it needs care and attention - which is exactly right for SLD - and calls the looks great. A first-knife experience that strong is the best possible advertisement for a gyuto at this price point.
- Maker: Hatsukokoro
- Location: Sakai, Japan
- Construction: San Mai
- Edge Steel: SLD Semi-Stainless
- Cladding: Damascus Stainless
- Grind: Convex, 50/50
- Handle: Octagonal Ebony
- Weight: 5.1 oz (144 g)
- Blade Length: 214 mm
- Total Length: 350 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 49 mm
- Item Number: HLD-G210
Care Instructions: SLD is semi-stainless - hand wash and dry promptly after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the acute edge angle. The Damascus cladding adds some surface protection but the core steel benefits from consistent care. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haslddaki11||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-kiri-petty-115mm-4.png||||||Hatsukokoro SLD Damascus Kiri-Petty 115mm||HLD-KP115||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||135.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari SLD Damascus Kiri-Petty 115mm brings the refined performance and layered Damascus finish of the Hikari series into a compact, highly maneuverable format. With 115mm of edge length and a slim 30mm blade height, this knife is purpose-built for detail work, trimming, peeling, and precise in-hand tasks, while still handling light board work with ease. The thin 1.5mm spine and light 76-gram weight make it exceptionally quick, responsive, and easy to control in tight spaces.
At the core is SLD semi-stainless tool steel, known for excellent edge retention and easier maintenance compared to fully reactive carbon steels. It sharpens cleanly and holds a fine edge well, making it a practical choice for daily prep. The core is clad in stainless Damascus, adding durability and corrosion resistance while showcasing the flowing layered pattern that defines the Hikari line. San mai construction and a subtle convex grind promote a smooth cutting feel with improved food release. The octagonal ebony handle offers a comfortable, secure grip and balances the blade nicely for controlled, confident use.
Care Instructions: Although SLD is semi-stainless, it is not fully stainless. Hand wash and dry promptly after use. Do not leave wet or store in a damp environment. Avoid cutting frozen foods or hard materials, and do not twist the blade during use.
At 50mm of blade height this is a notably tall nakiri for its length - the extra height means more blade surface for push-cutting through root vegetables and dense produce, and more useful area for scooping and transferring cut ingredients off the board. The Damascus stainless cladding in San Mai construction adds visual depth with the layered pattern showing clearly across the blade road, and the convex grind geometry reduces food sticking during the cut. The 50/50 even grind makes this equally comfortable for right- and left-handed cooks. The octagonal ebony handle is well-fitted and comfortable in both a pinch grip and a handle grip through extended prep sessions. At 5.5 oz the knife has enough presence to feel authoritative on dense vegetables without becoming fatiguing over time.
- Maker: Hatsukokoro
- Location: Sakai, Japan
- Construction: San Mai
- Edge Steel: SLD Semi-Stainless
- Cladding: Damascus Stainless
- Grind: Convex, 50/50
- Handle: Octagonal Ebony
- Weight: 5.5 oz (156 g)
- Blade Length: 160 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 50 mm
- Item Number: HLD-N160
Care Instructions: SLD is semi-stainless - hand wash and dry promptly after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid twisting or prying motions and hard materials that could chip the edge. The Damascus cladding adds surface protection but consistent care extends the life of the edge significantly.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|haslddape13||item-1||solidtemplate||allhakn||https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-petty-130mm-13.png||||||Hatsukokoro SLD Damascus Petty 130mm||HLD-P130||specials > forknco > hatsukokoro > allhakn||Resources > For Knife Collectors > Hatsukokoro Knives > All Hatsukokoro Knives > ||130.000 ||||||||||||1||1||1||0||||||||The Hatsukokoro Hikari SLD Damascus Petty 130mm brings the refined performance and layered Damascus finish of the Hikari series into a compact, highly maneuverable format. At 133mm of edge length and just 30mm tall, this petty excels at detail work, trimming, and precise in-hand tasks while remaining capable on the board. Its thin 1.5mm spine and light 80g weight make it quick, responsive, and easy to control in tight spaces.
The core steel is SLD, a semi-stainless tool steel known for strong edge retention and easier maintenance compared to fully reactive carbon steels. It is clad in stainless Damascus, which adds durability and corrosion resistance while showcasing the flowing layered pattern that defines the Hikari line. The san mai construction and subtle convex grind support clean cutting and good food release, while the octagonal ebony handle provides balance and a comfortable grip.
Care Instructions: Although SLD is semi-stainless, it is not fully stainless. Hand wash and dry promptly after use. Do not leave wet or store in a damp environment. Avoid cutting frozen foods or hard materials and do not twist the blade during use.
The SLD semi-stainless core provides impressive edge retention with easier maintenance than traditional carbon steels. It is clad in stainless Damascus layers that enhance food release, protect the core, and create the distinctive flowing pattern that defines the Hikari line. Lightweight and responsive, this santoku is crafted in Sakai to deliver a smooth, confident cutting experience.
It is a great choice for home cooks and professionals who want a versatile all-purpose knife in a shorter format without sacrificing performance or aesthetics.
Features
Specs
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.
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.
This larger gyuto has a solid, workhorse feel with a thicker spine and generous blade height, giving it strength and stability while still maintaining good cutting performance. The grind balances durability with clean slicing ability, making it well suited for a wide range of prep tasks. Stainless cladding helps reduce reactivity, while the wenge octagonal handle with buffalo horn ferrule provides a comfortable, refined grip.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
This knife is lightweight and nimble with a thin grind that excels at precise, controlled cutting. The stainless cladding helps reduce maintenance compared to fully reactive blades, while still delivering the crisp feel and edge quality that White #2 is known for. A wenge octagonal handle with buffalo horn ferrule adds a refined, comfortable grip.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
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.
This higo-style folder is made in Miki City, Japan, a region with a long history of blade making. It follows the traditional friction folder design—there’s no lock, just the pressure of your thumb on the extended tang (chikiri) to keep the blade safely open during use. The tortoise shell acrylic handle gives it a distinctive look, accented by gold-toned kanji on both the handle and blade. It’s a straightforward, old-school design that works well as long as you use it with care. Avoid heavy-duty tasks or twisting cuts, and it will serve you reliably.
What Customers Are Saying: Customers consistently praise this knife for its sharpness, simplicity, and everyday usefulness. Several reviewers mention it’s an excellent box cutter and small utility blade, while others highlight its attractive finish and collectible feel. It’s described as “simple and sharp,” with one customer calling it a “gem of a folder.” Overall, buyers appreciate the combination of traditional design, good looks, and practical performance.
Care Instructions: Hand wash and towel dry after use. Do not leave the knife wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use.
This higo-style folder is made in Miki City, Japan, by a small shop that focuses on traditional friction folders. There’s no lock—just the time-tested design where your thumb rests on the extended tang (chikiri) to keep the blade open during use. The SK4 carbon steel core takes a keen edge and sharpens easily, giving it a bit more bite than stainless options. Like all carbon steel, it will develop a patina over time and should be kept clean and dry. The simple metal handle keeps things true to the original higonokami style, with a clean, understated look that emphasizes function over flash.
What Customers Are Saying: Customers appreciate these knives for their sharpness, simplicity, and reliability as small utility tools. They’re frequently used as box cutters or light-duty everyday blades, with users noting how easy they are to maintain and how well they perform for such a compact knife. The traditional design and carbon steel edge also appeal to collectors and enthusiasts looking for an authentic higo experience.
Care Instructions: Hand wash and towel dry after use. Do not leave the blade wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use. Carbon steel will patina with use and can rust if neglected.
This style of folding knife is extremely common in Japan. It is simple, rugged, and designed for daily tasks like opening boxes, trimming paper, cutting string, or handling small chores around the home or shop. For many people in Japan, it is their go to pocket knife thanks to its compact size, light weight, and straightforward friction folder mechanism.
Made in Japan and built to be a practical everyday cutter, this polished version keeps the traditional higo look while adding a bit more refinement for those who prefer a cleaner finish. Care is required since there is no lock on the blade. It relies only on friction to stay open.
This higo-style folder is made in Miki City, Japan by a small shop that specializes in traditional friction folders. It features VG10 stainless steel, known for its excellent edge retention and corrosion resistance, making it easy to care for while still delivering strong cutting performance. The knife is named “Kurumi,” meaning walnut in Japanese, a nod to the attractive walnut wood handle scales that give it a warm, natural look. Like all higo knives, it uses a non-locking friction design where your thumb rests on the extended tang (chikiri) to keep the blade open during use.
What Customers Are Saying: Customers highlight the knife’s clean, simple design and quality craftsmanship. One reviewer called it a “very finely crafted blade,” noting the beautiful handle and overall fit and finish. While it sticks to the traditional non-assisted opening style, users appreciate its smooth function and classic feel.
Care Instructions: Hand wash and towel dry after use. Do not leave the knife wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use.
This higo-style folder is made in Miki City, Japan by a small shop that specializes in traditional friction folders. It features VG10 stainless steel, known for its excellent edge retention and corrosion resistance, making it easy to care for while still delivering strong cutting performance. This version is named “Sora,” meaning sky in Japanese, inspired by the sky-blue wooden handle scales that give it a clean, eye-catching look. Like all higo knives, it uses a non-locking friction design where your thumb rests on the extended tang (chikiri) to keep the blade open during use.
What Customers Are Saying: Customers highlight the knife’s clean, simple design and quality craftsmanship. One reviewer called it a “very finely crafted blade,” noting the attractive handle and overall fit and finish. While it sticks to the traditional non-assisted opening style, users appreciate its smooth function and classic feel.
Care Instructions: Hand wash and towel dry after use. Do not leave the knife wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal. Our bunka sayas do not fit this knife.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
The blade is constructed using san mai construction, with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
The blade is constructed using san mai construction, with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
The blade is constructed using san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for excellent cutting performance and easy sharpening, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for excellent cutting performance and easy sharpening, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance, smooth food release, and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance, excellent edge stability, and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
The blade is constructed using san mai construction, with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. The thin, even grind delivers outstanding cutting performance and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
The makers of these knives developed a network of small artisan shops that focused exclusively on different tasks of the knife making process, such as grinding, handle making, and engraving. These artisans co-operated with dealers that acted as general contractors for the production of knives under many different brand names but all used the Sakai Wazashu seal of quality. Blacksmiths would do the initial forging, hammering, and heat treating of the blades, then the grinders would grind and sharpen the edge. Next the knives would be sent to the handlers, then engraved by the knife distributor who sold the knives to other dealers under their family names. Astonishingly, this method of production survives to this day. This unique, collaborative feature of the Sakai knife makers is partly responsible for the high quality knives produced. Below we offer several knife makers that all produce knives from Sakai artisans in this same fashion.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hioftaviec||item.||solidtemplate||cktginnews||https://s.turbifycdn.com/aah/chefknivestogo/history-of-takefu-village-echizen-56.png||||||History of Takefu Village/Echizen||||specials > cktginnews||Resources > Japanese Blacksmith Regions > ||||||||||||||0||1||0||0||||kaan kurosakiknives masakageyuki masakageshimo musakagekoishi masakagemizu kanehiro tasakn1||||Tradition and History
About 700 years ago, Kuniyasu Chizuru, a sword craftsman of Kyoto was searching for water that anneals excellent swords. During his journey, he happened to stay at Takefu and while there created swords and sickles. At one point Takefu was the biggest producer of agricultural tools in Japan and were sold by peddlers all around Japan. The blades were very unique to the Hokuriku area. Lacquer painters were traveling all over Japan to look for lacquer for their Echizen lacquerware. They used Takefu’s sickles, sold them and brought back orders for sickles that were specifically designed to be suitable for the areas where the farmers lived.
It was Mid-Edo Period when Echizen-Uchi-Hamono, especially Echizen Sickles (Kama) became number one in production in Japan. In the historical document that was written in Kanmon 8 (1668) about famous products in Echizen, Kama and Nagatana (same as Nakiri) were included. In the second book about local products, “Echihan Juuiroku”, written in the Kanpo period (1741-1744) Kama and Nata of Fuchu were mentioned as famous products. In Bunka 12 (1815), in “Echizen-kuni Meikeiko”, written by Sensho Inoue, Kama and Nata of Fuchu were mentioned as products of Fuchu-Takefu as well. Also, in a historical document written at the end of Edo period, there are facts about products that were sent to other regions from Echizen and their prices. According to the document, two million ryo (currency at that time) was made from selling Kama and Nagatana of Fuchu-Takefu.
In the Meiji period, due to abolition of feudal domains, establishment of prefectures, disbandment of Kabunakama (merchant guild entrusted by the shogunate to manage its respective trade) and loss of perquisites from Protection Policy, a decrease of production and quality was observed. However, national production of Kama in Meiji 7 (1874) was estimated at about 3.53 million ryo. With that, 27.5%, or 970,000 Kama, were produced in Takefu. A runner-up was Niigata Prefecture where 250,000 were produced, significantly fewer than were produced in Takefu.
In the beginning of the Showa period (1926-1989), the silk fabric industry was thriving and knives and Kama to cut mulberry were necessary for sericulture, therefore production of mulberry cutting knives and Kama increased. Additionally, nakiris and rice cropping kama were in demand, so knife industry in Takefu had stable growth. In January of Showa 54 (1979), Echizen uchi-hamono was designated as a traditional craft by the Japanese government, which was the first designation in the national uchi-hamono industry. The Uchi-hamono that were designated were knives, Kama, Nata and cropping scissors. There are plenty of historical resources regarding Takefu knives. They have a longer history compared to other Uchi-hamono blades. Additionally, Takefu knives have been highly recognized for supplying excellent products to the whole country for 700 years.
The value of current production is only about a few % in the country, so Takefu’s rank has been going down. Since Takefu knives received national designation in Showa 57(1982), Group of Four - Echizen Uchi-hamono Product started a cooperative framework to aim for industrial development, thus the Association of Product Union was founded. And then, in July of the same year, a development plan to promote the production region was approved by the Ministry of International Trade and Industry.
This history of the blacksmith tradition of Echizen was written by the Takefu Co-operative/association. Our translator Erina Olstadt did the translation.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|hioftokn||item.||solidtemplate||cktginnews||https://s.turbifycdn.com/aah/chefknivestogo/history-of-tosa-knives-71.png||||||History of Tosa Knives||||specials > cktginnews||Resources > Japanese Blacksmith Regions > ||||||||||||||0||1||0||0||||murata||||Tosa faces to the Pacific Ocean in the south and is walled by steep mountains on other three sides, and this made the area rather isolated in old days. The people had to climb up and down the mountains to go out to Osaka, Edo and other areas. It's important to understand the many of these regions were separate territories that developed unique customs from other competing states much in the way Italy developed after the fall of the Roman Empire. Because of this isolation, Tosa traditionally and still to this day have a unique culture from other areas of Japan. You can see this different culture in the knives that are made in the Tosa region.
Many Tosa blacksmiths enjoy making kurouchi knives and the area is known for this type of finish using hammer forge techniques in making their knives. We will be concentrating our efforts to obtain more Tosa knife makers in the coming year.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|homepage17||link.||solidtemplate||||||||||Home Page||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|homepage29||link.||solidtemplate||||||||||Home Page||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|homepage22||link.||solidtemplate||||||||||Home Page||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|homepage28||link.||solidtemplate||||||||||Home Page||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tanegashima||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/hon-tanegashima-hap40-gyuto-170mm-13.png||||||Hon-Tanegashima HAP40 Gyuto 170mm||TH4-G17PW||resources > gyutos > gyutos1||Knife Types > Gyutos > Gyutos 180-195mm > ||160.000 ||||||||||||1||1||1||0||||||||Hon-Tanegashima is the original brand name used by Tabata Hamono for their handmade knives sold in Japan. “Hon” means true or authentic, and using this name highlights that this is their core, traditional line. This series represents a departure from their usual offerings, giving customers a chance to experience something unique while also making it easier to discover and search for a distinct new brand.
Crafted on Tanegashima Island south of Kagoshima, this compact 170mm gyuto is a versatile all-purpose knife that feels quick and agile in hand while still offering enough length for most kitchen tasks. It features HAP40 semi-stainless steel, prized for exceptional edge retention and wear resistance, clad in stainless steel with a refined kasumi finish that gives the blade a clean, misty look and easier maintenance. The profile provides a nice balance of flat spot and gentle belly, making it suitable for both push cutting and light rocking. The brown pakka wood handle with a classic 2-rivet design offers a comfortable, familiar grip. Chefknivestogo is proud to be the first U.S. dealer to offer these knives. HAP40 holds an edge for a very long time but takes more effort to sharpen than simpler steels, so quality stones and a bit of patience are recommended. Avoid bones and frozen foods to prevent chipping.
Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.
Each knife is made by hand so measurements will vary.
Crafted on Tanegashima Island south of Kagoshima, this 210mm gyuto is a versatile all-purpose knife that feels quick and agile in hand while still offering enough length for most kitchen tasks. It features HAP40 semi-stainless steel, prized for exceptional edge retention and wear resistance, clad in stainless steel with a refined kasumi finish that gives the blade a clean, misty look and easier maintenance. The profile provides a nice balance of flat spot and gentle belly, making it suitable for both push cutting and light rocking. The brown pakka wood handle with a classic 2-rivet design offers a comfortable, familiar grip. Chefknivestogo is proud to be the first U.S. dealer to offer these knives. HAP40 holds an edge for a very long time but takes more effort to sharpen than simpler steels, so quality stones and a bit of patience are recommended. Avoid bones and frozen foods to prevent chipping.
Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.
Each knife is made by hand so measurements will vary.
Crafted on Tanegashima Island south of Kagoshima, this nakiri features HAP40 semi-stainless steel, known for exceptional edge retention and wear resistance. The stainless cladding and kasumi finish provide a clean, misty look while helping with maintenance. The tall, flat profile excels at vegetable prep, offering excellent board contact and smooth push cutting. A comfortable brown pakka wood handle with a classic 2-rivet design rounds out the build. Chefknivestogo is proud to be the first U.S. dealer to offer these knives. HAP40 takes a very keen edge and holds it for a long time, though it requires a bit more effort to sharpen than simpler steels—use good stones and avoid bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.
Each knife is made by hand so measurements will vary.
Average rating is 4.8
By: Steve
Methuen, MAMy knives are nice and sharp now. Way better than a "sharpening" steel.
0.3By: Eamon Burke
DFWThis is a great rod! Aggressive and fast, but not ultra low grit. It is a 1200 Grit, about 20 Microns, and works great. Also handy for pulling the burr off of cheaper steel knives. The steel will discolor the rod, but it will continue to work well.
Fast, neat abrasion. And made in America.
0.3Fast, neat abrasion. And made in America.
By: Trey
Nashville, TNThis is an amazing deal. Can't beat it. As for the steel discoloring the rod, you can buy the Ceramic Eraser here for next to nothing and it works great too.
0.3By: Alex Haben
Eureka, CAGreat high quality hone for the price. Keeps all my cooking knives nice and sharp.
0.3By: Bill billenstein
Los Angeles, CAGreat product would be nice if it had one flat side so it dosent roll off table tops.
0.3By: Nora
Phoenix, AZKudos to CKTG! Great product, lightning fast shipping and great communication. Will >be a repeat customer.
0.3By: Nora
Phoenix, AZThe Idahone ceramic honing rod speaks for itself...great product. CKTG does it right, product, price, communication & delivery, perfect transaction. Will shop again.
0.3By: Steve
St. Louis, MOThis thing is great! I use it on softer steel knives like Henckels/Victorinox Forschner and on my harder steel Japanese knives. A few very light passes on each side and my blades come back to paper towel shredding sharpness. What works best for me is to hold the Idahone horizontally, with the tip on the edge of a kitchen countertop. I then hone the blade almost as I would on a sharpening stone. I would rate the Idahone fine at 2K Japanese water stone grit level, maybe even finer - it puts a nice toothy edge on all the steels I've tried thus far.
Get the eraser as well - it's inexpensive and it just works.
0.3Get the eraser as well - it's inexpensive and it just works.
By: Bryan
Doylestown, PAThis thing works great. It's sturdy and does what it is supposed to do. It has a good fit and finish.
0.3By: ANTHONY B. MCLORG
Mayfield Heights, OHI think the rod is quite nice for its purpose. However I am disappointed to find a nick in the honing surface. If I had been buying it in person I would have inspected it and found another without the flaw. It still does a very nice job on my Shun knife but I have to be careful to miss the nick.
0.3By: Ramon
Nice rod. Great deal for the money. Fine grit used it on my goko gyuto and it works well.
0.3The 12-inch rod gives you plenty of surface to work with and reaches comfortably on longer blades. The natural wood handle is comfortable in the hand and the built-in metal hanging ring lets you keep it accessible above the counter rather than buried in a drawer. One important note from regular users: the rod will discolor as steel particles accumulate on the surface, which is normal and does not affect performance. Pick up the Super Eraser listed below - it is inexpensive and cleans the rod quickly. Also worth noting: the rod is round and will roll off a flat surface if set down carelessly. Handle it accordingly.
What Customers Are Saying: Twenty reviewers have given this rod an average of five stars, with consistent praise for how well it works on hard Japanese steels where a standard honing steel falls short. A professional cook called it indispensable after four years of travel use and bought a second one for home. Multiple buyers have purchased it as a gift. One reviewer who moved from a diamond rod and a ceramic competitor praised the 1200 grit as perfect for frequent light maintenance - neither too aggressive nor too gentle. A second noted it brings edges to paper-towel-shredding sharpness in a few passes and rates it equivalent to a 2000-grit Japanese water stone in finish feel.
- Brand: Idahone
- Origin: Made in USA
- Material: Alumina Ceramic
- Grit: 1200 (Fine)
- Handle: Natural Wood
- Rod Length: 12 in
- Overall Length: 17.5 in
- Weight: 7.6 oz
Care Instructions: The rod will discolor with use as metal particles accumulate - this is normal and does not affect performance. Clean with the Super Eraser (sold separately) or a damp cloth with mild abrasive. Avoid dropping on hard surfaces - ceramic rods can crack on impact. Hand wash only.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ids||item.||ids||||||||||ids||||||||||||||||||||1||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|im10fist||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/imanishi-10-000-finishing-stone-111.png||||||Imanishi 10,000 Finishing Stone||Imanishi10K||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||80.000 ||||||
Average rating is 4.8
By: Erik
NicevilleThis is my first hone stone at this grit level.
I can say that it does only takes a few swipes and your edge will have a mirror finish.
This stone is soft,i never used the SS10k,but even stropping with the tip first you can easily leave some grooves in the stone. this might be me and not so much the stone,but be warned it is soft.
The stone feels very nice and smooth,like others have described as buttery.
i feel a great purchase for the dollar amount.
0.3I can say that it does only takes a few swipes and your edge will have a mirror finish.
This stone is soft,i never used the SS10k,but even stropping with the tip first you can easily leave some grooves in the stone. this might be me and not so much the stone,but be warned it is soft.
The stone feels very nice and smooth,like others have described as buttery.
i feel a great purchase for the dollar amount.
By: EJ
Seattle WAFantastic deal on this stone! I really love the mirror finish it gives to my single bevel knives.
0.3By: Les
Myrtle BeachHave one of these for the edge pro,conssidering the price I was really blown away.
I know that I am going to get alot of boos,but I will take this over the 10k Chosera any day,in price and performance,leaves a beautiful mirror,can be used after a 5/6k progression,but is really nice to have an 8k in between.
0.3I know that I am going to get alot of boos,but I will take this over the 10k Chosera any day,in price and performance,leaves a beautiful mirror,can be used after a 5/6k progression,but is really nice to have an 8k in between.
By: Gary
Philadelphia PaI used this stone once at my buddies house and fell in love with it now I have one of my own and love it... it is butter smooth and gets an awesome semi mirror finish on the blade!!
0.3By: Federico
Hoboken,NJA very nice finishing stone. It feels slightly softer/chalky than the Kitayama but if used with very light pressure it’ll create a very refined edge. I’ve used this with and without a Nagura and I find for stropping it works better without mud. I think the mud gets particles from the knife that don’t have a chance to break down when stropping and those particles could dull edge. I also like using green chromium oxide on a piece of flattened hard maple for stropping.
0.3In terms of feel, this stone is softer than the Naniwa Chosera 10,000 but harder than the Shapton 10,000, placing it in a very workable middle ground. It responds well to pressure changes and refines edges quickly and evenly. A full fifteen-minute soak is required before use to allow the stone to fully saturate and perform at its best.
Care Instructions: Soak for approximately fifteen minutes before use. Keep the surface wet during sharpening. Do not permasoak. Allow the stone to dry fully between sessions.
Average rating is 5
By: Justin
Fredericton NBI got this stone because my progression went from a 150 grit to 1000 grit stone,and I often felt like I needed something in between. I must say I really like this stone,it seems to work very fast but leaves a finish that cleans up easily,especially when I am comparing to a 150 grit stone. I had liked using my 1000 grit stone as my starting place for resharpening knives,this stone has taken over that job,as it does it faster. I really like this stone,the color gives you a good idea of how much metal you are removing and I find it feels very smooth to use. I recommend this stone to anyone,and would like to try more of them.
0.3This stone strikes an ideal balance between hardness and feedback. It resists loading, stays flat longer than many low-grit stones, and provides excellent tactile response while sharpening. The surface develops enough slurry to support light kasumi finishes on wide bevels, yet remains consistent and easy to clean. Thick, durable, and an outstanding value, this stone often replaces rougher 320–500 grit options as a go-to starting stone in a sharpening progression.
Care Instructions: Soak before use for approximately 5–10 minutes until bubbling slows. Do not permasoak. Rinse thoroughly after use and allow to air dry completely. Lap regularly to maintain a flat surface for optimal performance.
Average rating is 5
By: Mark M.
Paducah,Ky. I’ll have to say,this stone can cut it.
(Pun intended) !!!! Haha. Yes,literally,whatever the need be. From chips in the edge,and even for lapping,the Pink Imanishi is now the one I turn to for such major tasks. I don’t even use my flattening stone,or my other 220-stone,when I can accomplish everything I need for labor intensive work as mentioned. This stone really can cut it. Give it a try if you’re tired of other stones dishing so bad and washing then down the sink. All my hard work now goes to this stone and I have yet to even flatten or lap it. Thanks for a great little beginning stone.
0.3(Pun intended) !!!! Haha. Yes,literally,whatever the need be. From chips in the edge,and even for lapping,the Pink Imanishi is now the one I turn to for such major tasks. I don’t even use my flattening stone,or my other 220-stone,when I can accomplish everything I need for labor intensive work as mentioned. This stone really can cut it. Give it a try if you’re tired of other stones dishing so bad and washing then down the sink. All my hard work now goes to this stone and I have yet to even flatten or lap it. Thanks for a great little beginning stone.
This stone is harder than its appearance suggests while still producing a gritty, sandy slurry that removes steel quickly and provides good feedback. It is not a substitute for a diamond plate when extreme removal is required, but it excels at heavy sharpening tasks where control and feel matter. The stone requires a full soak of about ten minutes before use and retains moisture for a long time, so adequate drying time is important. Allowing the stone to air dry overnight or longer will help prevent moisture related issues and keep it in good condition.
Care Instructions: Soak for approximately ten minutes before use. Keep the surface wet during sharpening. Flatten regularly. Allow the stone to dry fully before storage. Do not permasoak or store while damp.
This stone is quite porous and absorbs water quickly, so a full ten minute soak is recommended before use along with keeping water on the surface while working. Despite its playful appearance, this is a serious and hardworking stone that offers excellent value for the price. The thick, heavy format provides long life and consistent performance for both sharpening and stone maintenance tasks.
Care Instructions: Soak for approximately ten minutes before use. Keep the surface wet during use. Do not permasoak. Allow the stone to dry fully between sessions.
Average rating is 4
By: Mark L
OHworks great,15 minutes soak time seems to be little too short though. 25 - 30 minutes work better for me.
0.3By: ER
Louisville,KYFor a combo stone,this is probably the best on I’ve ever used.
Needs a bit of a soak time,but I generally just put it in to soak,and come back 30 minutes later and put it to work.
Cuts steel well,and after 2+ months of sharpening all my knives at least twice a week,I’ve only had to flatten it once (and it was barely needing flattening). Probably could have went another two months without much noticeable difference in blade response.
I’m anticipating having this one for several years to come.
0.3Needs a bit of a soak time,but I generally just put it in to soak,and come back 30 minutes later and put it to work.
Cuts steel well,and after 2+ months of sharpening all my knives at least twice a week,I’ve only had to flatten it once (and it was barely needing flattening). Probably could have went another two months without much noticeable difference in blade response.
I’m anticipating having this one for several years to come.
By: Dan
Livingston,Montananice stone,makes short work sharpening
0.3Made in Japan by the respected Kyoto sharpening stone manufacturer that also produces our popular Shibata Bitey Finisher stone, this full-size combination stone offers a smooth, forgiving sharpening feel that many users quickly grow to appreciate. Both sides of the stone have a balanced hardness that provides good control without feeling overly soft or overly hard. The surface feels smooth while still cutting efficiently, making it a comfortable stone for beginners while still delivering excellent results for experienced sharpeners. Edges finished on the 6000 grit side tend to be both very sharp and impressively durable, holding their bite through extended kitchen prep.
The generous size of the stone provides a comfortable sharpening surface, while the dual-grit design saves both space and money compared to buying separate stones. Whether you are sharpening your first Japanese knife or maintaining a full knife roll, this stone is a reliable and affordable choice that performs well across both carbon steel and stainless steel kitchen knives.
Care Instructions: Soak the stone in water for about 5 minutes before use. During normal use the stone will slowly dish, so flatten it periodically with our 140 grit diamond flattening plate to keep the surface true. After sharpening, rinse the stone and allow it to air dry completely. Do not store the stone in an unheated space where freezing temperatures could cause cracking.
The fold-out probe design makes it quick and convenient to use, and the clear digital display allows for easy reading while you work. Simple controls let you switch between Celsius and Fahrenheit or hold a reading while checking multiple items.
This thermometer also includes a built-in reference chart right on the unit, giving you quick temperature guidelines for common proteins at a glance. It’s a handy feature when you’re moving fast in the kitchen or at the grill and don’t want to second-guess doneness.
The compact design includes a loop for easy hanging or storage, and a magnetic back allows you to keep it within reach on metal surfaces. It’s a simple, practical tool that earns its place in any kitchen setup.
Operation Notes: Insert the probe at least 10mm into food for an accurate reading. Allow the temperature to stabilize before removing, and clean the probe after each use.
Customer Feedback Summary: Customers consistently describe this thermometer as a reliable, great-value tool that delivers fast and accurate readings, often comparing it favorably to much more expensive models. Many appreciate its simplicity and practicality, noting that it’s more than sufficient for everyday cooking, grilling, and food prep. The magnetic back and easy-to-find battery are also frequently mentioned as convenient features. Some users note that the unit is a bit larger than expected and that the display is on the smaller side, but these are generally seen as minor trade-offs given the performance and price. Overall, it’s widely regarded as a dependable, no-nonsense thermometer that punches well above its price point.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cktginnews||item.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/cktg-in-the-news-54.png||||||Japanese Blacksmith Regions||||specials||Resources > ||||||||||||||0||1||0||0||||hiofsaknma hioftaviec hioftokn saciblhi||||Japan developed many centuries ago in small regions as seperate city states that were later unified. Each region has a very destinctive history and sub-culture because of this. Blacksmiths from different regions were relied upon to produce goods for these regions and also for trading with other adjacent provinces that are now called prefectures. Because of this, many provinces have their own unique history of sword and knife making with certain features that each area is known for. Here is a list we put together for these areas that are still hot beds for knife making in the country.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|jafisc||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/japanese-fish-scaler-71.png||||||Japanese Brass Fish Scaler||FishScaler-Brass||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||16.000 ||||||||||||1||1||1||0||||||||The brass fish scaler is a tool that has been in continuous use in Japanese professional fish kitchens for generations - simple in design, effective in practice, and built from materials that hold up through daily commercial use without rusting or degrading. Where plastic scalers flex and stainless alternatives can feel slippery in a wet environment, brass has the weight and rigidity to grip and clear scales efficiently with each stroke, and it develops a natural patina over time that speaks to a tool used and valued rather than one sitting in a drawer.
The ridged brass head grips scales cleanly and removes them in short, controlled strokes without tearing the skin underneath - an important distinction for anyone who cares about presentation as well as efficiency. The hardwood handle provides a secure, comfortable grip even with wet hands, and at 190mm the overall length gives you enough leverage to work through larger fish without fatigue. At 108g it has a satisfying presence in the hand without feeling heavy. This is the kind of tool that professional fishmongers and serious home cooks reach for without thinking twice, and it will outlast several generations of cheaper alternatives without any special care required.
- Head Material: Brass
- Handle: Hardwood
- Length: 190mm
- Width: 35mm
- Weight: 3.8 oz (108g)
The non-slip tips are a functional detail that matters in daily use - they give you reliable grip on food without requiring the extra precision that fully smooth chopsticks demand. At 23cm these are a standard adult length, comfortable for most hand sizes, and the urethane coating keeps the wood protected and easy to clean. The blue-and-white pattern is consistent across all five pairs and looks at home at the table whether the meal is casual or more considered. A solid everyday set that also works well as a gift alongside a Japanese knife or kitchen tool.
What Customers Are Saying: The one reviewer called these the best and backed it up - he bought his first set to try them out, found them super sturdy and durable with great texture on the grip, and has since purchased three more sets as gifts for family. He notes his background gives him credible chopstick standards, and these meet them. That is exactly the kind of endorsement that matters for a product this straightforward.
- Origin: Made in Japan
- Material: Wood with urethane finish
- Pattern: Blue and white
- Tips: Non-slip
- Length: 23 cm
- Quantity: 5 pairs
- Item Number: 311-523
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the urethane finish over time. Dry thoroughly after washing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|jachsetfl||item-1||solidtemplate||moribashi||https://s.turbifycdn.com/aah/chefknivestogo/japanese-chopsticks-set-flowers-13.png||||||Japanese Chopsticks Set - Flowers||311-544||knife-accessories > moribashi||Accessories > Chopsticks > ||15.000 ||||||||||||1||1||1||0||||||||The Flowers set brings a warmer, more botanical aesthetic to the same well-made Japanese chopstick format as the Blue set - five pairs of wood-bodied chopsticks with a durable urethane finish and floral patterned handles that draw from traditional Japanese decorative motifs. The flower patterns vary across the five pairs as shown in the product photos, which gives the set a collected look rather than a uniform one. A natural choice for a table setting that leans toward warmth and natural character over graphic geometric patterns.
The construction is the same throughout: smooth wooden body, protective urethane coating, non-slip tips for reliable grip at the table, and a 23cm length that suits most adult hand sizes comfortably. Made in Japan, which matters for chopsticks - the fit, balance, and taper reflect real craft experience with a format that Japanese makers have refined over centuries. At five pairs the set covers a family table or a small dinner party, and it works equally well as a gift alongside a Japanese knife or kitchen tool for someone who appreciates thoughtful tableware.
- Origin: Made in Japan
- Material: Wood with urethane finish
- Pattern: Floral (varies across pairs)
- Tips: Non-slip
- Length: 23 cm
- Quantity: 5 pairs
- Item Number: 311-544
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the urethane finish over time. Dry thoroughly after washing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|jawoch||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/japanese-wooden-chopsticks-65.png||||||Japanese Chopsticks Set - Multi||67301-3||knife-accessories > giftideas||Accessories > Gift Ideas > ||12.000 ||||||||||||1||1||1||0||||||||The Multi Color set is the most visually varied of the Japanese chopstick sets at CKTG - five pairs, each with a different colored pattern on the handle, which makes them easy to tell apart at the table and gives the set an informal, cheerful character that suits everyday meals and casual hosting well. Where the Blue and Flowers sets lean toward a more considered aesthetic, the Multi works well for family use where each person can claim their own pair. The variety also makes it the most gift-friendly option of the three - there is something in it for anyone.
The construction follows the same approach as the rest of the line: urethane-finished bamboo body, non-slip tips for reliable everyday grip, and a 22.5cm length that sits comfortably in most adult hands. Bamboo is a natural material that holds up well with proper care and has a lighter, slightly more flexible feel than wood. Made in Japan at a price point that makes it easy to add to an order alongside a knife or sharpening accessory. A solid practical set that earns its place as a staple gift option in the CKTG accessory lineup.
- Origin: Made in Japan
- Material: Bamboo with urethane finish
- Pattern: Multi color (varies across pairs)
- Tips: Non-slip
- Length: 22.5 cm
- Quantity: 5 pairs
- Item Number: 67301-3
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the urethane finish and can cause bamboo to crack over time. Dry thoroughly after washing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fujishika||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/fujishika-51.png||||||Japanese Garden Tools||||resources||Knife Types > ||||||||||||||0||1||0||0||||fubl2si18 haandin1 kobl2cakn16 mibosh18 miboshla miiksh16 miiksh18 tash2si16 nihohogakn saoksh soprsh fubl2si12 tabl2zosl micastaxe micastax10 mizunoax||||Fujishika sickles are made in a blacksmith shop located in Ono City, Japan, and have been a popular gardening and farming tool. This company specializes in them and we thought we would introduce them to the US market. These are authentic and fun Japanese garden tools that have a cool look and come in handy in the yard or garden.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|jawoch22||item-1||solidtemplate||moribashi||https://s.turbifycdn.com/aah/chefknivestogo/japanese-wooden-chopsticks-225mm-28.png||||||Japanese Gold Checkered Chopsticks 225mm||Tsuchi-CL162||knife-accessories > moribashi||Accessories > Chopsticks > ||20.000 ||||||||||||1||1||1||0||||||||Japanese Wooden Chopsticks 225mm. Made with gold-colored checkered inlays and a very attractive design. Made in Japan. Set weighs 6 g.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naniwa1||item-1||solidtemplate||pans||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-non-slip-sharpening-pad-52.png||||||Japanese Iron Tamagoyaki Pan (Square Omelette Pan)||TAMU-EGGPAN||knife-accessories > pans||Accessories > Carbon Steel Pots & Pans > ||38.000 ||||||||||||1||0||1||0||||||||This compact iron omelette pan from Summit Industry is designed specifically for making neatly layered eggs with precision and control. Made in Japan, the TAMU-EGGPAN-3 features a narrow rectangular cooking surface that allows eggs to roll easily into uniform layers, making it ideal for tamagoyaki, rolled omelets, and other delicate egg preparations. Its slim footprint also makes it a great choice for smaller kitchens or single-portion cooking.
The pan is constructed from iron, which provides excellent heat retention and stable, even cooking once properly preheated. This steady heat helps create consistent browning and smooth egg layers without hot spots. The surface is coated with a temporary silicone layer that protects the iron from rust during shipping and storage. This coating will gradually wear away with use and is not intended to function as a nonstick surface. As the coating disappears, regular cooking oil will season the pan and develop the natural performance that iron cookware is known for.
Once seasoned through regular use, the pan becomes a durable everyday cooking tool that can handle metal utensils and develops improved release over time. The wooden handle provides a comfortable grip and stays cool during normal stovetop cooking. The pan is compatible with both gas and IH electric stovetops, making it a versatile choice for many kitchens.
Care Instructions:
The sculpted owl design is both playful and thoughtfully executed, with gentle contours, expressive eyes, and a comfortable handle that fits naturally in the hand. Despite its whimsical appearance, this is a substantial, well-balanced mug with a satisfying weight and a smooth rim that makes it a pleasure to drink from. Each piece shows the quiet refinement and attention to detail that Japanese pottery is known for.
Mino ware originates in central Japan and has long been associated with tea culture and everyday functional ceramics. Over centuries, its forms and glazes have evolved while retaining a strong connection to hand craftsmanship. Today, the Mino region produces more than half of Japan’s ceramics, making it one of the country’s most important pottery centers. This mug reflects that heritage—simple, expressive, and made to be used and enjoyed daily.
Care Instructions: This mug is made from high-quality ceramic and is safe for both microwave and dishwasher use. For best long-term care, avoid sudden temperature changes and handle with care. As with all handmade ceramics, slight variations in glaze, color, and shape are natural and part of the charm of each piece.
Note: These mugs feature a deliberately textured, rustic finish typical of Mino ware. Surface variation is normal and part of the handmade character.
Please Note: Each mug is made by hand. Variations in glaze, color, texture, and form are normal and should be expected, making each piece uniquely its own.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chunagura||item-1||solidtemplate||nashst||https://s.turbifycdn.com/aah/chefknivestogo/chu-nagura-70.png||||||Japanese Natural Giyo Nagura Slurry Stone||Chunagura||specials > linecooks > sharpening-stones > nashst||Resources > For Professionals > Sharpening Stones > Japanese Natural Stones > ||24.000 ||||||
Average rating is 4.9
By: DC
Central CASo far this nagura has been fun to use. While some suggest not to mix natural with synthetic’s (different shapped abrasives and such),I picked up 2 One the use on J-Nats and one for synthetics. Both have produced good results. I also got a great haze off my Shapton GS 1k and 3k with the use of this nagura. I find this one a bit hard and rather smooth.
0.3By: Aaron
Akron,OHIf you own a natural stone that isn’t the fastest on giving up the mud like the Jyunsyouhonyama (which I own) then you should get one of these. I recently used it on the Jyunsyouhonyama and it quickly gave me a good starting point. After a few passes I had a good mud worked up. Before hand it would take a very long time. So if you have hard stones that don’t make mud very fast pick up one of these nagura’s and it will help. As usual great shipping and of course Mark is awesome as well.
0.3By: Mike
Iowanatural whetstone Nagura. This stone is the best for raising a slurry.
0.3By: Mike
IowaThis is a stone that everyone needs. even the professional. it is useful to create a slurry and works as a course first cut for your blade.
0.3By: Jonas Berndtsson
Gothenburg,SwedenCreats a nice and creamy slurry(fast) on my Nakayama.
Have only used it on a Iwasaki Sweden steel kamisori and Konosuke White #2 Kiritsuke/Gyuto 240mm yet. But I am very happy with the results.
0.3Have only used it on a Iwasaki Sweden steel kamisori and Konosuke White #2 Kiritsuke/Gyuto 240mm yet. But I am very happy with the results.
By: Stephen
Ont,CanadaPicked this up for woodworking. I have a J-Nat that is hard and tends to skip when flatting the backs of planes and chisels. This nagura creates a fine smooth paste that makes the tool slide easily on the stone without skipping. It creates a very fine matte finish. I didn’t use this stone much up to this point but the finish and edge it creates with this nagura is amazing. I thought this stone was low quality but used with the nagura,I have to say I’m impressed.
0.3By: Ozgur
Izmir,TurkeyNatural Nagura is a MUST for a Natural Finish/Polishing Stone,like Ohira High Grade (approx. 9-10k grit) and Honyama (8-9k grit)natural stones. Don’t use synthetic nagura on natural stones; somehow it is not the same. I use it in a combination of circular and up-and-down motion to further smoothen the stone’s surface and also to create a slurry for my yanagi knives. Slurry makes the yanagi knife glide effortlessly over the stone,also helps in polishing action. Without slurry,yanagi knives tend to get stuck over the stone or do not glide well (which may be dangerous as you may end up having cuts in your fingers). As for double bevel knives,like a chef’s knife,I use nagura just to clean the surface,then wash it off so that narrow blade road grabs the stone,increasing stone’s feedback. However,some prefer washing off the slurry for all kind of knives; or they create slurry out of stone itself bu using a fine diamond stone. Try both ways,and you guys decide.
0.3By: Ozgur
Izmir,TurkeyA Natural Nagura is a must for a nutural finishing stone,like Ohira High Grade and Honyama stones. I apply a combination of circular and up-and-down motion to smoothen the stone surface and to create slurry for my yanagi knives. I find slurry helpful on yanagi knives,because it helps yanagi glide over the stone and also facilitates extra polishing. Without slurry,a yanagi tends to get stuck on a natural finishing stone. On the other hand,I wash the slurry off when I finish my double bevel knives,like a chef’s knife,because slurry decreases stone’s feedback (biting into blade) on small blade road of a double bevel knife.
0.3By: Stu Halsell
Lebanon,Pa.This nagura works up a nice fine slurry. It appears to be harder than other naguras. Lubricates the stones well...
0.3Nagura stones are most commonly used with natural finishing stones (Awasedo) and other fine stones in the 4000 grit range and higher. Raising a slurry helps prevent the main stone from glazing over and allows it to cut more consistently while producing a smoother, more refined finish on the edge. Because these stones are natural, each piece will vary slightly in color, shape, and hardness. They are simple splash-and-go tools that require only a little water to quickly produce an effective slurry.
Care Instructions: Wet both the sharpening stone and the nagura before use. Rub the nagura gently across the surface of the stone to raise slurry, then sharpen as normal. Rinse the nagura after use and allow it to air dry completely. Do not perma-soak natural stones. Store indoors in a temperature-controlled environment to prevent cracking from freezing moisture.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|jashkn||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/japanese-shrimp-knife-83.png||||||Japanese Shrimp Knife Sale||Shrimp||specials > closeouts||Resources > CKTG Close Outs > ||350.000 ||300.000 ||||||||||1||1||1||0||||||||Kurosawa san is a Tokyo-based artist who makes each one of these by hand — not in the sense of small-batch production, but truly one at a time, with the kind of meticulous attention to detail that makes the result more sculptural object than kitchen tool. The shrimp form is rendered with a realism that stops people in their tracks, and that reaction is the point. Japan has a long tradition of highly crafted novelty objects that carry real functional purpose, and this knife sits squarely in that tradition — unmistakably Japanese in sensibility, equal parts art and craft.
The blade is a compact VG-10 stainless steel knife concealed within the shrimp form, which measures 150mm from head to tail. VG-10 is a capable stainless steel that holds a good edge and requires minimal maintenance, which makes it a practical choice for a piece that will likely spend as much time on display as it does in hand. The level of handmade detail in the shrimp body — the segmentation, the texture, the overall form — reflects hours of careful work per piece, and no two are identical. This is the kind of object that belongs in a serious knife collection, makes an extraordinary gift for the right person, or simply earns a permanent spot on a display shelf where it will reliably prompt a conversation.
Care Instructions: VG-10 stainless steel is low maintenance. Wipe the blade clean with a damp cloth after use and dry thoroughly. Do not submerge or run water over the sculptural body. Store carefully to protect the handmade form.
- Artist: Kurosawa san
- Location: Tokyo, Japan
- Blade Steel: VG-10 Stainless Steel
- Total Length: 150mm
- Construction: Handmade, one at a time
The straight profile is the classic format for plating tweezers — no offset angle, just a direct line from grip to tip that gives you an unobstructed view of exactly where the tip is going. Stainless steel construction keeps them rust-resistant, easy to sanitize, and built to hold up through daily professional use. At just 44g, they are light enough to use for extended plating sessions without fatigue. The tip alignment is precise right out of the box — no adjustment needed. These belong in a knife bag alongside your stones and your fish tweezers.
Care Instructions:
Hand wash with warm soapy water and dry thoroughly after use. The stainless steel construction is highly rust-resistant with proper care. Store flat or in a roll to protect the tips.
This version includes a non-slip silicone base for added stability and comes in a classic brown finish. It also includes a wooden surikogi pestle, so it’s ready to use right out of the box. Each unit is individually boxed, making it a great choice for retail display or gifting. A simple, time-tested tool with over 400 years of use in Japanese kitchens.
Care Instructions: Hand wash only and dry completely before storing. Do not use metal utensils inside the bowl, as they can damage the ridged surface. Avoid sudden temperature changes. Use the included wooden pestle to preserve the interior texture and ensure proper performance.
This version includes a non-slip silicone base for added stability and comes finished in an attractive indigo glaze. It also includes a matching wooden surikogi pestle, making it ready to use right out of the box. Each unit is individually boxed, which makes it suitable for retail display or gifting. A simple, effective tool with over 400 years of history behind its design.
Care Instructions: Hand wash only and dry completely before storing. Do not use metal utensils inside the bowl, as they can damage the ridged surface. Avoid sudden temperature changes. Use the included wooden pestle to preserve the interior texture and ensure proper performance.
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckwaendgrcub||item-1||solidtemplate||booscutboar||https://s.turbifycdn.com/aah/chefknivestogo/cktg-walnut-end-grain-cutting-board-79.png||||||Jones Walnut End Grain Board 16" x 12" x 1 1/2"||WalnutMedium||knife-accessories > booscutboar||Accessories > Cutting Boards > ||190.000 ||||||||25.000 ||||1||1||1||0||||||||Chefknivestogo Walnut End-Grain Artisan Cutting Board 16 x 12 x 1.5
This walnut end-grain artisan cutting board measures 16" x 12" x 1 1/2" and is proudly made for us in the USA by Jones Cutting Boards, a small family-run shop known for quality craftsmanship and attention to detail. Built from durable walnut in an end-grain construction, this board is designed to be gentle on knife edges while offering excellent durability and visual appeal.
End-grain boards are favored by professional cooks because the wood fibers absorb impact from the knife edge, helping preserve sharpness over time. The rich walnut tones add warmth to your kitchen, while the integrated finger grooves at the ends make lifting and moving the board easy and secure.
Drop Shipping Information: These boards are stocked by Jones Cutting Boards specifically for us, which keeps wait times minimal. The board will ship directly from the manufacturer and will arrive separately from any other items in your order. If you purchase additional products from our website, you will receive two separate shipments with separate tracking numbers. Please allow up to 2 weeks for shipment, although many orders ship sooner depending on stock levels.
We ship this item within the USA only. If you are located in AK, HI, or PR, there will be an additional shipping charge (typically $20–$30). We will contact you before processing the order if this applies. Ground shipping only.
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or place in the dishwasher. Dry immediately after washing and allow the board to air dry completely before storing. To maintain the wood and prevent cracking, regularly apply a food-safe mineral oil or board conditioner. Avoid prolonged exposure to moisture or extreme temperature changes.
These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.
This knife is a single bevel style and as such is made for left-handed users.
As is the case with all of the Kanehide TK knives, fit and finish of both the blade and the rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
Average rating is 5
By: Aaron
CaliforniaOut of the box edge was good. This knife is pretty easy to sharpen and stays sharp though some beatings. It is a fun knife to use.
0.3This knife is a single bevel style and as such is made for particular users, right- or left-handed. You will see the curve and bevel on the side of the blade that matches your preference.
As is the case with all of the Kanehide TK knives, fit and finish of both the blade and the rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
A unique aspect of this honesuki knife is that it's ground asymmetrically for better performance from the spine to the edge. The overall fit and finish of the blade and handle are a revelation, given their keen pricing. The rosewood handle, in particular, is wonderfully conceived and finished.
If you are looking for a blade that will not break the bank while allowing you entry into a specialized area of kitchen cutlery, we cannot recommend the Kanehide Bessaku Honesuki 150mm highly enough!
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
The Kanehide Bessaku Honesuki 150mm is crafted from semi-stainless mono steel, the same high-performance material used in the renowned Kikuichi TKC line. Originally designed for processing poultry, this versatile knife has become a popular choice for a variety of kitchen tasks.
A standout feature of this blade is its asymmetrical grind, enhancing cutting performance from the spine to the edge. Combined with exceptional fit and finish, the knife’s value is unmatched. The rosewood handle, in particular, offers a beautifully crafted and comfortable grip, adding a touch of elegance to its functional design.
With half the chromium content of fully stainless steel, the blade is reactive and will develop a patina over time. Wash and towel dry immediately after use to maintain its appearance and performance. For extra care, you can use Bar Keepers Friend.
Specifications:
If you're seeking an affordable entry into specialized kitchen cutlery, the Kanehide Bessaku Honesuki 150mm is an exceptional choice!||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabesu27leha||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-sujihiki-270mm-left-handed-115.png||||||Kanehide Bessaku Sujihiki 270mm Left||2918L||resources > lehakn||Knife Types > Left Handed Knives > ||105.000 ||||||||||||1||1||1||0||||||||The Kanehide Bessaku Sujihiki 270mm is an unusual knife in many respects. Foremost among those is its amazing value, coupled with its outstanding levels of construction and fit and finish.
The blade is made from a proprietary semi-stainless steel, which Kanehide calls TK steel. This very interesting alloy is a bit like stainless with a bit of carbon, so it takes and holds a nice edge while being really easy to sharpen. Meanwhile, as it is semi-stainless, the normal maintenance routine associated with high-carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.The knife is a mono steel construction and the steel is hardened to 60-61 HRC.
Although Kanehide calls this a sujihiki, that name is usually associated with a double-bevel design. This knife is ground on one side only, so it could be regarded as a yanagiba more than the normal sujihiki style slicer.
The blade has a lovely profile, and the edge is well-ground. Fit and finish are quite outstanding given its price point. So if you are looking for a versatile slicer that is easy to maintain and is easy on the pocket, you need look no further!
At 4.3 oz and 184mm of blade length this is a light, nimble knife that disappears in the hand during prep. The mono steel construction keeps the geometry clean and straightforward to sharpen, and the 50/50 grind makes it equally accessible for right- and left-handed cooks. PS60 sharpens more readily than most stainless steels - it has the feedback and responsiveness on the stones that you usually associate with carbon steel, without the rust and patina concerns. The octagonal oak handle with burnt urushi finish is fitted cleanly and sits comfortably in both a pinch grip and a handle grip. Photos by Gustavo Bermudez.
- Brand: Kanehide
- Location: Seki City, Japan
- Construction: Laser Cut, Mono Steel
- Steel: PS60 Stainless
- HRC: 60-61
- Bevel: Double Bevel
- Edge Grind: 50/50
- Handle: Octagonal Oak with Burnt Urushi Finish
- Weight: 4.3 oz (122 g)
- Blade Length: 184 mm
- Total Length: 329 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm
- Photos: Gustavo Bermudez
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds easily and sharpens more like carbon than most stainless options. Strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapsgy19||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-195mm-286.png||||||Kanehide PS60 Gyuto 195mm||PS60-1210||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||170.000 ||||
The Kanehide PS60 Gyuto 195mm is our top choice for an excellent entry-level Japanese knife. After two months of testing, we felt this was quite simply the best Western-handled stainless steel knife in its price range. It is fully stainless, sharpens extremely well, has a nice comfortable rosewood handle, and offers the light, precise feel that makes Japanese gyutos so popular with both home cooks and professionals.
The blade is made from PS60 stainless steel and hardened to 60-61 HRC using a special heat treatment and cryogenic freezing process with liquid nitrogen at -180 C to improve hardness and wear resistance. This is a mono steel, double bevel gyuto, so it is easy to maintain and well suited for a wide range of kitchen prep tasks. It takes a very good edge, holds it nicely, and is a terrific choice for anyone wanting a dependable first Japanese knife. Please use proper technique and avoid twisting the edge or cutting bones, frozen foods, or very hard items.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to help prevent chipping.
We tested this knife for over 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens exceptionally well, and has a nice handle. Give it a try--we think you'll be as delighted with this knife as we are.
This 210mm gyuto was a special request from CKTG - a wa-handled version of the PS60 at a price point that makes it a natural recommendation for cooks who want laser-thin performance in a traditional Japanese handle format. The asymmetric 70/30 grind works comfortably for both right- and left-handed cooks, and the blade geometry is thin enough behind the edge to cut noticeably better than most stainless knives in this range. The octagonal oak handle with a burnt urushi finish is well fitted and comfortable in a pinch grip. Eleven reviewers have given it five stars - that kind of consensus does not happen by accident.
What Customers Are Saying: Reviewers consistently highlight the knife as a step above VG-10 in both sharpness and edge retention, with several noting it outperforms more expensive stainless options they already own. Home cooks praise the easy sharpening and the way the edge holds up through regular use. One reviewer calls it a true laser that takes punishment on the board well and feels fantastic while doing so. Another had a custom handle fitted and called it his new baby. The single lower rating reflects a preference for heavier knives rather than any quality issue with the blade itself.
- Brand: Kanehide
- Location: Seki City, Japan
- Construction: Laser Cut, Mono Steel
- Steel: PS60 Stainless
- HRC: 60-61
- Bevel: Double Bevel
- Edge Grind: Asymmetric 70/30
- Handle: Octagonal Oak with Burnt Urushi Finish
- Weight: 4.6 oz (132 g)
- Blade Length: 210 mm
- Total Length: 355 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 46 mm
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds well and sharpens more easily than most stainless options. Strop regularly between sharpenings. Avoid bones, frozen foods, and hard materials that could chip or roll the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapsgy24||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-546.png||||||Kanehide PS60 Gyuto 240mm||PS60-1212||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||200.000 ||||||||||||1||1||1||0||||||||Kanehide PS60 Gyuto 240mm. The base of the steel is Hitachi Gin5, which is the most popular steel for razors and is used by razor blade manufacturers around the world. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating; he also increased the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at -180° C. The sub-zero treating works to change retained austenite to martensite, and as a result, it is effective not only to enhance the hardness but also the wear resistance.
We tested this knife for over 2 months, and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. If you're looking for a good, entry-level stainless knife, this is our pick!
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.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice octagonal handle with a burnt urushi finish.
Our kiritsuke saya does not fit this knife. Try the blade guard instead.
Kanehide pushes this steel further with a specialized heat treatment and a cryogenic process using liquid nitrogen at -180°C. This converts retained austenite into martensite, resulting in increased hardness and improved wear resistance without sacrificing toughness. After extended in-house testing, this knife consistently stood out for its sharpness, balance, and reliability. It is fully stainless, holds an edge well, sharpens quickly, and is fitted with a comfortable Western rosewood handle, making it an outstanding everyday nakiri for home or professional use.
Care Instructions: Hand wash and dry immediately after use. Avoid cutting frozen foods, bones, or hard materials. Store dry.
The 180mm blade gives this knife a substantial push-cutting surface while keeping the weight manageable at 4.4 oz. The 50/50 grind makes it accessible for right- and left-handed cooks alike, and the spine and choil have been rounded for comfort during extended prep sessions. The octagonal oak handle with a burnt urushi finish is fitted by our woodworker - a clean, traditional profile that keeps the balance point close to the hand. One reviewer called it an awesome nakiri with better fit and finish than expected and a flat, usable profile for both chopping and push cutting. That sums it up well.
What Customers Are Saying: The single reviewer gave it five stars and highlighted the fit and finish, the rounded choil and spine, the handle quality, and the flat usable profile as standout features. Called it thin yet sturdy - which is exactly what you want from a nakiri at this price.
- Brand: Kanehide
- Location: Seki City, Japan
- Construction: Laser Cut, Mono Steel
- Steel: PS60 Stainless
- HRC: 60-61
- Bevel: Double Bevel
- Edge Grind: 50/50
- Handle: Octagonal Oak with Burnt Urushi Finish
- Weight: 4.4 oz (126 g)
- Blade Length: 182 mm
- Total Length: 320 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds well and sharpens more easily than most stainless options. Strop regularly between sharpenings. Avoid twisting or prying motions and hard materials that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapspe12||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-petty-120mm-237.png||||||Kanehide PS60 Petty 120mm||PS60-1202||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||110.000 ||||||||||||1||1||1||0||||||||The Kanehide PS series is made using PS60 (Pure Steel 60) stainless steel, a fine-grained alloy based on Hitachi’s Gin5 steel, long favored by razor blade manufacturers for its edge stability and toughness. Kanehide elevates this steel through a specialized heat treatment that brings hardness to 60–61 HRC, then further improves wear resistance with a cryogenic liquid-nitrogen process. The result is a stainless steel that sharpens easily, takes a very refined edge, and holds it well in daily use.
This knife is constructed from mono steel with no cladding, keeping the blade light, thin, and extremely nimble in hand. The profile features a well-executed distal taper from mid-blade to tip, contributing to excellent control and smooth cutting feel. Fit and finish are notably high, with a rounded choil and spine for comfort and a clean, consistent grind throughout. The shorter blade height makes it an excellent choice for users with smaller hands or anyone looking for a precise, agile knife for detail work, garnishes, and smaller prep tasks.
Care Instructions: Hand wash and dry immediately after use. Avoid cutting frozen foods, bones, or hard materials. Store dry.
It is fashioned from customized steel called PS60 or Pure Steel 60. This is a derivative of the popular Gin5 razor blade alloy made by Hitachi. Kanehide takes the base steel and subjects it to a special heat treatment and cryogenic freezing regimen. The result is harder steel, up to HRC 60, and an edge that is tougher and more wear resistant than the original would be. All around, this is an excellent steel that will find favor in both home and professional environments. Like its smaller 120mm sibling, the 150mm petty is a knife with less blade height than others at this length. So while this may be a minus for those with larger hands, it is a positive in that it makes for a light and nimble blade capable of taking on fine cutting tasks such as garnish preparation and the processing of intricate or small ingredients.
We are really impressed with the level of craftsmanship that has gone into these knives. Fit and finish are excellent, with well-rounded and polished choil and spine areas. The mahogany handle is mated to a lovely stainless bolster, which has a smooth and comfortable feel.
We think this is one of the great deals on the CKTG site and encourage anyone looking for a petty that is both easy to use and maintain to consider this fine kitchen utensil.
This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the three cutting tasks that the knife performs well: slicing, dicing, and mincing.
Kanehide makes this blade from Hitachi Gin5 steel, which is used a lot in the manufacture of razor blades. He treats this steel to a cryogenic process that not only enhances the hardness but also the wear resistance.
This is a wonderful entry-level knife. Definitely one of the best in our lineup of starter knives, and easily the best featuring a Western handle. Combining great fit and finish with an exceptional grind, the Kanehide PS60 santoku is a wonderful choice for anyone starting off in the Japanese knife world. Any home cook or line chef looking for an affordable, robust, and easy-to-care-for kitchen cutting machine would do well to consider this great value knife. Highly recommended!
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, octagonal handle with a urushi finish and an attractive burnt end.
Kanehide use a very special brew of PS60 steel to fashion this fine blade. While PS60 finds major usage in the making of razors, Kanehide enhances both the hardness and wear resistance by utilizing a special heat-treating method followed by a cryogenic treatment using liquid nitrogen at -180 degrees Celsius. The knife is a mono steel construction, so there is no cladding or other hybrid treatments. It is a very thin blade, as a slicer should be. The grind is asymmetrical with a right-side bias at 70/30. The blade is mated to a handle made from rosewood with a very nice stainless bolster. The fit and finish of both the blade and the handle belie its affordable price.
We think that the Kanehide PS60 kitchen knives are some of the very best knives at their price point. If you are seeking a compact slicing knife with terrific looks and performance at a very reasonable price, we strongly suggest this knife.
PS60 is a Hitachi steel developed for the razor industry and pushed to HRC 60-61 through a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero process converts retained austenite to martensite, increasing both hardness and wear resistance beyond standard heat treatment. The result is a fully stainless knife that sharpens more readily than most stainless options - the feedback on the stones is closer to carbon steel than it has any right to be at this price. At 5.1 oz and 271mm of blade length the knife is light for its size, and the 2mm spine keeps it thin without feeling fragile. The octagonal oak handle with burnt urushi finish completes a package that is built for work and looks the part.
What Customers Are Saying: One reviewer bought this specifically to carve at family dinners, tested it on a bone-in leg of lamb and a roast beef on the same occasion, and came away impressed. A few strops on leather and 1-micron spray brought the out-of-box edge to slicing condition, and it delivered thin, clean slices through both proteins without losing its edge. He noted the knife is noticeably lighter than his previous carving knife and that the reduced weight eliminated hand fatigue during extended carving. Would definitely recommend, he said - a strong endorsement from someone who tested it under real conditions.
- Brand: Kanehide
- Location: Seki City, Japan
- Construction: Laser Cut, Mono Steel
- Steel: PS60 Stainless
- HRC: 60-61
- Bevel: Double Bevel
- Edge Grind: 50/50
- Handle: Octagonal Oak with Burnt Urushi Finish
- Weight: 5.1 oz (144 g)
- Blade Length: 271 mm
- Total Length: 420 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 42 mm
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel sharpens more easily than most stainless options. Strop regularly between sharpenings to maintain the slicing edge. Avoid bones, frozen foods, and lateral pressure that could chip or roll the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kapssu27||item-1||solidtemplate||kapskn||https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-270mm-513.png||||||Kanehide PS60 Sujihiki 270mm||PS60-1218||resources > japanese-knives > kabe > kapskn||Knife Types > Japanese Knives > Kanehide Knives > Kanehide PS60 Knives > ||210.000 ||||||||||||1||1||1||0||||||||Kanehide is a well-known brand of kitchen cutlery in Japan. They are located in the heart of Japanese knife making, Seki City. They are best known for their meat processing knives, which are used to butcher, fillet, and prepare all kinds of meat products. Many of their knives are single-bevel designs made for specific cutting tasks.
They also make more general kitchen knives, such as this lovely example of a sujihiki. PS60 is a Hitachi-made steel used widely in the razor blade industry. The alloy is very similar to AEB-L and 13C26 steels but Kanehide has found a way to further increase the hardness of this steel. They achieve this through special heat-treating methods which, with the addition of cryogenic treatments, result in a highly wear-resistant blade.
Sujihikis are Japanese versions of Western slicers. They are long and thin with a very fine tip. This Kanehide example is very thin at the spine, as befitting a slicer. The length allows for single-action cuts, which reduce damage to the item being cut. The grind on the blade is right-side biased at 70/30. A well-made rosewood Western handle and stainless steel bolster complete the picture with a very refined look.
This is a lot of knife for the money and one that we highly recommend.
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 roll opens to 790mm x 455mm with five pockets sized to carry a full working kit. The two smaller pockets at 163mm x 35mm handle petties and short utility knives. The three larger pockets run 275mm wide, at 80mm, 90mm, and 90mm depth - sized for gyutos, sujihikis, and yanagibas up to 270mm in length. CKTG tested a 270mm sujihiki in the large pocket and it fits securely. A protective flap covers the blade tips and a leather tie strap keeps everything snug when rolled. The denim construction softens and develops character with use while holding its structure - this is not a roll that collapses after a season of daily commuting.
- Brand: Kaneshige
- Material: Okayama Selvedge Denim
- Trim: Leather
- Hardware: Brass
- Open Dimensions: 790 mm x 455 mm
- Pockets: 5 total
- Pocket 1: 163 mm x 35 mm
- Pocket 2: 163 mm x 35 mm
- Pocket 3: 275 mm x 80 mm
- Pocket 4: 275 mm x 90 mm
- Pocket 5: 275 mm x 90 mm
- Closure: Leather tie strap
- Fits: Up to 270mm sujihiki confirmed
Care Instructions: Spot clean with a damp cloth and mild soap. Do not machine wash or submerge - this will cause the denim to shrink unevenly and may damage the leather trim. Allow to air dry fully before storing knives inside. The leather trim can be conditioned occasionally with a food-safe leather conditioner to keep it supple.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohicubo16x9||item-1||solidtemplate||booscutboar||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hinoki-cutting-board-16-5-x-9-5-104.png||||||Kaneshige Hinoki Cutting Board 16.5" x 9.5"||KONOSUKEHINOKI||knife-accessories > booscutboar||Accessories > Cutting Boards > ||70.000 ||||||||4.000 ||||1||1||1||0||||||||Hinoki is Japanese cypress, one of the most prized woods in Japan and a material with a history that stretches back centuries. It has been used in the construction of sacred temples, traditional bath houses, and the finest wooden interiors in the country — valued for its tight grain, natural durability, and the warm, clean fragrance it releases when cut or wetted. In the kitchen, those same qualities make it an exceptional cutting board material, and it has been a staple in professional Japanese kitchens for generations. Kaneshige sources their hinoki from FSC-certified forests in Japan, meaning every board is backed by responsible, sustainable forestry practices.
This board measures 16.5 x 9.5 x 0.75 inches — a generous everyday size that handles everything from quick sandwich prep to serious vegetable work with ease. Hinoki is softer than most Western hardwoods, which means it is exceptionally gentle on knife edges, helping maintain sharpness between sharpenings. The fresh, subtle cypress scent it releases during use is one of those small pleasures that makes time in the kitchen more enjoyable, and it naturally resists the bacteria and odors that can develop in harder boards over time.
Customers who use hinoki boards rarely go back to anything else. They consistently praise the lightweight feel, the edge-friendly softness, and the distinctive fresh cypress aroma. The thickness of this board earns particular appreciation — it feels substantial and stable on the counter without being heavy. Experienced hinoki users recommend wetting the surface before each use to prevent staining, and drying thoroughly afterward to keep the board fresh and odor free for years.
Care is simple. Wet the surface before use to prevent staining. Hand wash with a mild detergent and rinse thoroughly after each session. Never soak the board or put it in the dishwasher. Store upright or flat in a dry place away from direct heat. Occasional treatment with a food-safe mineral oil or board butter will keep the wood nourished and extend its life considerably.
Crafted from AUS-8A steel, this knife offers outstanding rust resistance and effortless sharpening. It’s comparable to U.S.-made 440 steel but produced by a renowned Japanese steel mill, ensuring top-tier performance and reliability in the kitchen.
We’re always on the lookout for knives that deliver serious performance at an approachable price, especially for line cooks and professionals who need dependable tools they won’t hesitate to use hard. This Kanetsugu fits that role perfectly—thin, well-ground, stainless, and extremely affordable.
Made by Kanetsugu Cutlery in Seki City, Japan, this knife features a san mai construction with a stainless AUS-8A core. The blade is roll forged, allowing Kanetsugu to keep costs down while maintaining consistent geometry and solid heat treatment.
AUS-8A stainless steel is well known for its excellent corrosion resistance and ease of sharpening. It offers performance similar to classic American 440-series stainless steels, but is produced by a Japanese steel mill using the same composition standards. Heat-treated to approximately 59–60 HRC, it strikes a very practical balance between edge retention, toughness, and low-maintenance use.
The blade is ground thin behind the edge, making it an efficient cutter that performs well in fast-paced kitchen environments. It sharpens quickly, touches up easily, and holds an edge long enough to get through a busy shift without fuss.
A walnut western-style handle keeps the knife lightweight and comfortable in hand, contributing to excellent balance and reduced fatigue during extended prep sessions.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and hard surfaces. Use wooden or rubber cutting boards to preserve the edge.
We’re always searching for knives that deliver maximum performance for the money, especially for line cooks who need reliable tools that can handle daily abuse without breaking the bank. This Kanetsugu gyuto checks all the boxes: good stainless steel, a thin, well-executed grind, and an excellent price point.
Made by Kanetsugu Cutlery in Seki City, Japan, this knife features san mai construction with a stainless AUS-8A core. The blade is roll forged, allowing consistent geometry and dependable heat treatment while keeping costs under control.
AUS-8A stainless steel is valued for its strong corrosion resistance, forgiving toughness, and ease of sharpening. It offers performance comparable to traditional American 440-series stainless steels, but is produced by a Japanese steel mill using the same composition standards. Hardened to approximately 59–60 HRC, it’s an ideal choice for fast-paced kitchens where quick touch-ups matter more than chasing extreme hardness.
The blade is ground thin behind the edge, giving it smooth cutting performance and easy food release. It sharpens quickly, recovers easily during service, and holds up well under repeated use—exactly what working cooks look for in a dependable daily knife.
A walnut western-style handle keeps the knife light, balanced, and comfortable in hand, reducing fatigue during long prep sessions while maintaining a familiar feel for cooks transitioning from Western-style knives.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.
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.
For cooks who want a compact, precise, and highly practical kitchen knife, this 150mm petty is a true workhorse. Lightweight and easy to control, it excels at trimming proteins, slicing fruit, portioning smaller ingredients, and handling detailed prep tasks where a larger knife feels cumbersome—all at a price that makes it easy to put into daily rotation.
The blade is made from AUS-8A stainless steel, a well-regarded cutlery steel known for its excellent corrosion resistance, forgiving toughness, and ease of sharpening. Comparable in performance to classic U.S. 440-series stainless steels, AUS-8A is produced by a Japanese steel mill using the same proven composition standards. Heat treated to approximately 59–60 HRC, it delivers dependable edge retention with quick, easy touch-ups.
Crafted by Kanetsugu Cutlery in Seki City, Japan, this knife features a san mai construction with roll forging, allowing for consistent geometry, good strength, and excellent cutting performance at an approachable cost. The blade is ground thin behind the edge, giving it a clean, efficient cut and excellent control.
A walnut western-style handle keeps the knife comfortable, familiar, and well-balanced, making it easy to use during long prep sessions or fast-paced service.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.
AUS-8A is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.
We’re always on the lookout for knives that deliver exceptional value for working line cooks, and this Kanetsugu is a standout. A thin, well-ground blade paired with reliable stainless steel and an aggressive price point makes this knife an easy choice for busy kitchens where performance and practicality matter most.
The core steel is AUS-8A stainless, known for its excellent corrosion resistance, forgiving toughness, and ease of sharpening. Comparable in performance to classic U.S.-made 440-series stainless steels, AUS-8A is produced by a Japanese steel mill using the same established composition standards. Hardened to approximately 59–60 HRC, it offers a dependable balance of edge retention and low-maintenance use.
This knife is made by Kanetsugu Cutlery in Seki City, Japan, a region long associated with quality blade production. It features a san mai construction with roll forging, allowing consistent geometry, good strength, and excellent cutting efficiency at an approachable cost. The stainless cladding adds durability and further corrosion resistance.
Ground thin behind the edge, the blade delivers smooth, efficient slicing and sharpens quickly when touch-ups are needed. The walnut western-style handle provides a comfortable, familiar grip and good balance, making this knife easy to use during long prep sessions without fatigue.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.
Made in Seki City, Japan by Kanetsugu Cutlery, the Shiun line is designed for practical, everyday kitchen use. The VG-10 stainless steel core is hardened to around 60 HRC, giving the blade strong edge retention, good toughness, and easy sharpening when maintenance is needed. The thin blade profile keeps cutting resistance low, while the serrated edge adds extra bite for foods with tougher skins or crusts, making it especially useful in fast-paced prep environments.
Stainless cladding improves durability and corrosion resistance, keeping upkeep simple during long shifts. The octagonal oak handle is lightweight, comfortable, and secure in hand, offering a traditional Japanese feel without unnecessary ornamentation. This is a straightforward, dependable knife built to perform reliably day after day.
Care Instructions: Hand wash only and dry thoroughly after use. Do not soak or place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Use a wooden or soft synthetic cutting board to protect the edge. Store in a blade guard or protective cover when not in use.
Made in Seki City, Japan, the Shiun line is designed for everyday kitchen use where sharpness, control, and durability matter. The VG-10 stainless steel core is hardened to around 60 HRC, offering a strong balance of edge retention, toughness, and ease of sharpening. The thin blade geometry allows the knife to move cleanly through vegetables, proteins, and general prep tasks with minimal resistance.
Stainless cladding improves corrosion resistance and keeps maintenance simple during long shifts, while the octagonal oak handle provides a secure, comfortable grip with a traditional Japanese feel. This is a straightforward, no-nonsense gyuto built to work hard and hold up to daily use in busy kitchens.
Care Instructions: Hand wash only and dry thoroughly after use. Do not soak or place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Use a wooden or soft synthetic cutting board to protect the edge, and store in a blade guard or protective cover when not in use.
Made in Seki City, Japan by Kanetsugu Cutlery, the Shiun line features VG-10 stainless steel hardened to about 60 HRC. VG-10 is well known for its ability to take a fine edge, hold it through long prep sessions, and sharpen easily when it’s time for maintenance. The thin blade geometry gives this knife a smooth, precise cutting feel that punches well above its price point.
The stainless cladding adds durability and corrosion resistance, making this an easy-care option for busy kitchens. An octagonal oak handle keeps the knife lightweight and well-balanced, offering a secure grip and traditional Japanese feel without unnecessary flair. This is a straightforward, hardworking knife designed to perform day in and day out.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher or soak. Avoid cutting frozen foods, bones, or very hard materials. Use a wooden or soft synthetic cutting board to protect the edge, and store in a blade guard or protective cover when not in use.
Made in Seki City, Japan by Kanetsugu Cutlery, the Shiun line is built for everyday performance. The VG-10 stainless steel core is hardened to around 60 HRC, offering a great balance of sharpness, edge retention, and ease of sharpening. The san mai construction pairs this core with stainless cladding, improving durability and corrosion resistance while keeping maintenance simple.
The blade geometry is thin and agile, making this knife easy to control and efficient for vegetables, proteins, and general prep work. An octagonal oak handle keeps the knife lightweight and well-balanced, providing a secure grip and a classic Japanese feel without unnecessary extras. This is a straightforward, hardworking knife designed to perform reliably shift after shift.
Care Instructions: Hand wash only and dry thoroughly after use. Do not soak or place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Use a wooden or soft synthetic cutting board to preserve the edge, and store in a blade guard or protective cover when not in use.
Average rating is 5
By: Shaun
My favoriteYes,this Kangaroo is something to hop around about! I use it to finish my straight razor,and I’m completely blown away by my results. Use it with nothing on it after your compounds. It keeps an edge that I trust on my face,day in and day out.
0.3By: Rob Babcock
Sioux Falls,SDWhat an amazing strop! Despite the 1" x 6" format it works very well for freehand stropping,even on large knives. Not surprising I guess since it was developed by a guy that sharpens gyutos on Post-It Note. :-)
0.3By: Steeley
Kens strops are amazing. And the Kangaroo is no exception. It is extremely thin,and has almost no give,thus making your chances of micro convexing your edge very small. Compounds work fantastic on it as well. Highly recommended. I do prefer the 2x6" size for freehand stropping.
0.3By: Johan
SwedenExcellent item! Easy to use by holding in your hand
0.3By: Colin M,
Alberta,CanadaThe Kangaroo strops are worth every penny. They are a high quality stropping substrate. The stiction produced when used with the edge pro produces a heavy burnishing effect in conjunction with the effect of the stropping compound you are using.
This finely grained leather is stretched tautly across the aluminum backing. This produces a strop with very little give,greatly reducing the risk of rounding off your edge.
I use mine with CBN,these make a great finishing step for all knives.
0.3This finely grained leather is stretched tautly across the aluminum backing. This produces a strop with very little give,greatly reducing the risk of rounding off your edge.
I use mine with CBN,these make a great finishing step for all knives.
Kangaroo leather excels with ultra-fine abrasives, especially 0.125 micron and below, because it contributes virtually no abrasion of its own and allows the compound to do the work. It remains strong and durable despite its thin profile. Each 1" x 6" strop is mounted on a precision aluminum blank for a perfect fit on Edge Pro systems. Care Instructions: Apply compound sparingly and spread evenly. Use light pressure while stropping. Avoid overloading with abrasive. Store flat and keep dry. Clean gently if needed before switching compounds.
Kangaroo Strop For Edge Pro 1x6". Kangaroo is an ultrafine surface--smoother than a baby's butt. It takes compounds extremely well and is extremely thin, minimizing inadvertent edge convexing. It's also an extremely strong leather. In particular, roo works exceptionally well with grits 0.125 micron and below because it doesn't provide much, if any, abrasion on its own, letting the compounds shine through. It should work well enough on some of the coarser compounds. It also has a nice consistent draw.
The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the roo, which must be touched to truly believe just how fine it is.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kangaroostrops||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strops-80.png||||||Kangaroo Strops||||specials > linecooks > shac||Resources > For Professionals > Sharpening Accessories > ||||||||||||||0||1||0||0||||kangaroostrop 3x8stropset4pc chroostset3x ckroost3xnog ckroost3x 3x8stropplate ristba||||These selected kangaroo leathers are from thinner hides and produce remarkable edges. We recommend diamond spray when loading the strop with these. Use it on your razors and knives for the sharpest and finest finish available on this planet! Great for edge touchups.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kanjo1k6||item.||solidtemplate||kanjoknives||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-1k6-80.png||||||Kanjo 1K6||||specials > forknco > kanjoknives||Resources > For Knife Collectors > Kanjo Knives > ||||||||||||||0||1||0||0||||ka1k6ki18||||Kanjo brings serious knife design experience to the 1K6 stainless line - clean geometry, quality Swedish stainless steel with good edge retention and easy maintenance, and a profile that works across a wide range of kitchen tasks. If you want a reliable Japanese knife that requires minimal upkeep and delivers consistent results, 1K6 is a steel worth knowing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ka1k6ki18||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-1k6-kiritsuke-180mm-113.png||||||Kanjo 1K6 Stainless Kiritsuke 180mm||KK6-K180||resources > kiritsukeknife > kiupto21||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||115.000 ||||||||||||1||1||1||0||||||||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.
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kanjozdp189||item.||solidtemplate||kanjoknives||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-69.png||||||Kanjo ZDP189||||specials > forknco > kanjoknives||Resources > For Knife Collectors > Kanjo Knives > ||||||||||||||0||1||0||0||||kazdpe151 kazdgy241||||Kanjo Tsukahara is making some excellent knives using top shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kazdgy241||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-gyuto-240mm-209.png||||||Kanjo ZDP189 Gyuto 240mm||KZD-G24CG||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||330.000 ||||||||||||1||1||1||0||||||||Kanjo Tsukahara is making some excellent knives using top-shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.
These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks.
These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks.
This gyuto is built around a Blue #2 carbon steel core, a high-carbon alloy prized for its ability to take a razor-sharp edge and hold it through demanding use. The kurouchi — meaning black finish — surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The sandblast bevel adds a subtle contrast against the dark cladding and helps ingredients release cleanly during cutting. The burnt oak octagonal handle is both striking and comfortable in hand, a fitting complement to the handmade quality of the blade.
Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.
- Blacksmith: Kanta Okada
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 Carbon Steel
- Cladding: Soft Iron
- Finish: Kurouchi
- Bevel: Sandblast
- Handle: Burnt Oak Octagonal
- Weight: TBD
- Blade Length: TBD
- Total Length: TBD
- Spine Thickness at Heel: TBD
- Blade Height: TBD
This version features an upgraded burnt oak octagonal handle that offers a comfortable, secure grip and a more refined feel in hand. Combined with the hand-forged san mai construction and solid grind, this knife delivers excellent cutting performance at a very approachable price point. If you’ve been curious about trying Aogami Super, this is an easy and rewarding way to experience it.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
This version features an upgraded burnt oak octagonal handle that offers a comfortable, secure grip and a more refined feel in hand. Combined with the hand-forged san mai construction and solid grind, this knife delivers excellent cutting performance at a very approachable price point. If you’ve been curious about trying Aogami Super, this is an easy and rewarding way to experience it.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
The profile on this gyuto is well balanced for both rocking and push cutting, making it suitable for a wide range of kitchen tasks—from slicing proteins to chopping vegetables and handling finer detail work. The soft iron cladding features a kurouchi finish that adds a rustic look, improves food release, and provides a bit of added protection against rust. As with all carbon steel knives, it’s important to keep the blade clean and dry after use.
An upgraded burnt urushi octagonal handle provides a comfortable, secure grip and long-term durability. Stabilized for everyday use, it complements the hand-forged blade nicely and enhances the overall value of the knife. If you’ve been wanting to try Aogami Super steel, this gyuto is an excellent and affordable introduction.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
Tosa is a well-known knife-making region with a long tradition of producing practical, affordable tools, and that heritage shows clearly in this knife. The kurouchi finish gives the blade a rustic, no-nonsense look while also helping with food release and adding a bit of protection against corrosion. The longer 240mm blade provides extra reach and cutting power, making it ideal for larger ingredients and more demanding prep work, while still maintaining good control and responsiveness.
The oak octagonal handle offers a comfortable, secure grip and balances well with the longer blade. This is a straightforward, high-value gyuto that delivers excellent performance and character for the price—perfect for anyone looking to step into the world of Aogami Super.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
At the core is Aogami Super steel, known for taking a very fine edge and holding it well through extended use. After a quick sharpening session, this knife really comes alive and delivers impressive cutting performance for the price. The iron cladding features a kurouchi finish that adds a bit of protection and helps with food release, while maintaining that traditional look. As with all carbon steel knives, proper care is important--keep it clean and dry to prevent rust.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
This knife is forged by Michikuni Tokaji in Tosa, Japan, and features a solid, workhorse-style grind with good thickness at the spine for durability. The upgraded oak octagonal handle with a burnt urushi finish adds comfort, grip, and a refined feel that pairs nicely with the rugged kurouchi blade. If you’ve been wanting to try Aogami Super, this santoku offers an excellent entry point with great performance for the price.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
The Karaku bunka is the most popular-sized knife used in Japan, along with the santoku, and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items. It now comes with an upgraded octagonal handle that is stabilized for years of worry-free use.
If you have not tried a Blue #1 knife, this could be your time to experience this excellent steel at an affordable price.
The bunka profile is one of the most versatile shapes in the kitchen, combining the agility of a smaller knife with enough length and height to handle most prep tasks. It excels at push cutting, chopping, and detailed work, while still allowing some rocking motion when needed. The upgraded stabilized octagonal handle adds durability and comfort, making this a practical, well-balanced knife that punches above its price point. Aogami #1 will develop a patina and can rust if left wet, so proper care is important.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.
This gyuto offers a versatile profile that handles a wide range of kitchen tasks with ease, from slicing proteins to chopping vegetables. The upgraded oak octagonal handle with a burnt urushi finish adds durability, grip, and visual appeal, making this an excellent value for a hand-forged knife. As with all carbon steel blades, it will develop a patina over time and should be kept clean and dry to prevent rust.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.
The 240mm gyuto offers added length and power for larger prep tasks while still maintaining good balance and control. It’s well suited for slicing proteins, processing vegetables, and handling higher-volume prep with ease. The upgraded octagonal oak handle with a burnt urushi finish provides a secure, comfortable grip and long-term durability, making this an outstanding value for a hand-forged knife. As with all carbon steel knives, it will develop a patina and should be kept clean and dry to prevent rust.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.
The nakiri is a traditional Japanese vegetable knife, and this one is purpose-built for that task. Its flat edge profile makes it ideal for push-cutting and chopping through a wide variety of vegetables with precision and ease. The tall blade offers great knuckle clearance and control, while the squared-off tip improves safety and blade alignment on the board. It’s an excellent choice for everything from delicate herbs to dense root vegetables. This version features an upgraded blue octagonal handle that is stabilized for long-lasting durability and comfort.
If you haven’t yet experienced the performance of a Blue #1 carbon steel knife, this Karaku nakiri is a fantastic entry point—offering premium steel and handcrafted quality at an approachable price.
Carbon steel knives offer excellent performance and edge retention, but they require a bit more attention to prevent rust and maintain their finish. Follow these care guidelines to get the most from your knife. Hand wash only. Do not place in the dishwasher. Rinse the blade promptly after use with warm water and a soft sponge. Dry immediately and thoroughly after washing. Apply a light coat of food-safe oil if storing for long periods or in humid conditions. A natural gray-blue patina will develop over time, which helps protect the steel and adds character.
Each knife is made by hand so measurements will vary.
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 ebony ferrule adds a touch of natural elegance. And at only 3.9oz and 305mm in length, this knife is as lightweight and easy to handle as it is beautiful.
Don't miss your chance to own a piece of traditional Japanese craftsmanship with a modern twist. Order your Katayama Damascus knife today!
This petty knife is ideal for precise kitchen tasks like peeling, trimming, and slicing smaller ingredients. It features a hand-forged San Mai construction with a 50/50 edge grind, providing excellent balance and cutting performance. The stainless Damascus cladding not only protects the VG10 core but also delivers striking visual appeal.
The knife is fitted with a handsome octagonal kiyaki wood handle paired with an ebony ferrule, offering a comfortable and refined grip.
The Kato AS Bunka knives are forged by master blacksmith Yoshimi Kato along with his small crew. They are made with a core of Aogami Super steel, which is then clad with soft stainless steel. This cladding protects most of the knife from adversely reacting with acids or moisture. In fact, they will only oxidize right along the edge, which minimizes the maintenance required by fully carbon steel blades. Knife users love Aogami Super steel because it takes an acute edge and holds it throughout prolonged use. The core steel has a high hardness rate of HRC 62-63. The blade takes on a refined rustic look with the addition of a nashiji (pear skin) treatment to the upper blade surface.
Overall fit and finish are really well achieved. The handle is a traditional hexagonal type. Please note that the dimensions will vary from knife to knife as these are completely handmade.
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!
Average rating is 5
By: Randy Henson
Houston,TXI am very favorably impressed. This knife was very sharp out of the box - cuts hanging newsprint as well as any knife I have.
0.3By: Keith Thomas
Canberra,AustraliaMagnificent knife! 25º (total) cutting edge and an 11º secondary bevel. Beautiful balance. I scored a leg of lamb straight out of the box and it cut through so the cutting was easily controlled. Like a surgeon’s scalpel. No force or sawing required. Leaves Shun and Global for dead! Try this to discover what a high-end Japanese knife really is.
0.3
Average rating is 5
By: B
Va.This Kanehiro Nakiri was straight-razor sharp upon delivery. The metal on this blade is incomprehensibly strong considering the light overall weight of the piece. Truly an exquisite product from a talented smith. Very pleased.
0.3By: Jp
San Francisco,CAGot this for a birthday present and what a birthday present indeed. Excellent profile on this guy. Very generous size while being well balanced and feels very comfortable on hand. Very sharp ootb. I could not be happier with this knife!
0.3
Average rating is 5
By: CK
MDI really,really like these knives. Not only are the blades visually stunning (the finish can be described as dark gun metal),these Kanehiros are HARD. Ping the blade and listen to it resonate. The difference is like comparing crystal to glass. These are effectively small swords. Amazing blacksmiths at work here. It would be fantastic to see more types of knives from this maker.
0.3By: Chris L.
Charlotte,NCIt’s taken me a couple of months since I got this petty,but I’m ready to review. Great fit and finish. Unbelievably sharp out of the box. Love the handle(mine is a darker wood than in the picture). I’ve been amazed at the detailed cuts I’ve been able to produce with this little baby. It took some getting used to(this is my 1st 150mm petty)but is sooooo worth it. Buy it!
0.3
Average rating is 5
By: Kulin
MichiganThis is a wonderful knife. The edge is perfect out of the box. The fit and finish is very nice as well. The knife is a feather weight,weighing only 120g. The edge where the aogami shows looks great once it starts to color. If you are looking for something comparable to the Hiromoto aogami core cladded knives,these knives are the way to go.
0.3
Average rating is 5
By: Alex
The Woodlands,TexasGreat knife,very light,very stiff,and good F&F. Aogami super steel can be very easily made scary sharp. Thanks Mark for the recommendation. The primary bevel is a little bit sticks to some foods,but a simple polish job fixes that.
0.3Aogami Super (AS) is prized among knife enthusiasts for its ability to take extremely sharp edges and hold them through long prep sessions. This makes it an excellent steel choice for a sujihiki, where smooth draw cuts and edge retention are especially important. The blade features a rustic nashiji finish and an even double-bevel grind that provides excellent cutting performance while maintaining good food release. Each knife is handcrafted, so slight variations in size, weight, and finish are normal and part of the character of a handmade Japanese knife.
Care Instructions: Hand wash and dry immediately after use. Do not put in the dishwasher or leave soaking in water. Use on wood or rubber cutting boards only and avoid cutting hard foods such as bones or frozen items. Carbon steel will develop a natural patina with use.
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.
||||||1||1||1||0||||||||Yoshimi Kato works at Takefu Knife Village in Echizen, one of the most respected knife-making cooperatives in Japan, and has built a reputation as one of the most technically accomplished blacksmiths in the region. His work is known for precise heat treatment, exceptional grind consistency, and a level of fit and finish that punches well above the price in every line he produces. The Ginsan series represents Kato at his most practical — a hammer-forged san mai knife built around Hitachi Ginsan (Silver #3) steel, chosen specifically for cooks who want the sharpening response and edge quality of a high-end carbon steel without the reactive care requirements that come with it.
Ginsan is a low-maintenance stainless steel with enough carbon content to behave more like a semi-stainless in sharpening response and edge refinement — it gets genuinely sharp on water stones, holds that edge through sustained use, and responds well to stropping between sessions in a way that most conventional stainless steels cannot match. The blade is hammer forged with a stainless nashiji (pear skin) cladding that gives the knife a textured, understated surface with good food release characteristics. With a 214mm blade length and 46mm height, the knife has real presence — flat enough in profile for efficient push cutting, tall enough for solid knuckle clearance, and weighted at 5.2 oz to feel authoritative without becoming tiring. The octagonal keyaki handle is fitted with a black pakka wood ferrule and sits naturally in the pinch grip. The engraving is laser-etched. Dimensions will vary between knives as this is a handmade item.
What Customers Are Saying: The reviews on this knife are among the most enthusiastic in the Kato lineup. One owner describes it as the best knife they have used across three years of trying other options — a workhorse that handles soft and hard products equally well and stays sharp all day without any rust. A second reviewer describes being surprised by how close it performs on soft product despite the thicker grind, and praises the Ginsan for getting very sharp very easily and responding exceptionally well to stropping. A third reviewer notes the flatter profile, the edge retention, the weight, and the nashiji finish in succession — all positives — and mentions filing the choil lightly as a left-handed user, finding the knife so well weighted that it remains genuinely enjoyable to use.
Care Instructions: Ginsan Silver #3 is a low-maintenance stainless steel that hand-washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. Sharpen on quality water stones and strop regularly — the steel responds well and rewards consistent maintenance with an edge that holds through serious use. Treat the keyaki handle periodically with camellia or board oil to keep the wood from drying out.
Each knife is made by hand so measurements may vary.Blacksmith: Yoshimi Kato Location: Echizen, Japan Workshop: Takefu Knife Village Construction: San Mai, Hammer Forged Core Steel: Ginsan Silver #3 (G-3) Cladding: Stainless Nashiji (Pear Skin) Edge Grind: Double Bevel Handle: Octagonal Keyaki Ferrule: Black Pakka Wood Weight: 5.2 oz (148 g) Blade Length: 214 mm Total Length: 353 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kagigy24||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-gyuto-240mm-228.png||||||Kato Ginsan Gyuto 240mm||D-706KY||newarrivals||New Arrivals > ||450.000 ||||||||||||1||1||1||0||||||||Ginsan steel - also known as Silver #3 - occupies a rare position in the Japanese knife world: it sharpens and performs much like a reactive carbon steel while offering corrosion resistance close to standard stainless. That combination makes it a natural fit for Yoshimi Kato, a master blacksmith at Takefu Village Cooperative in Echizen who is one of the most respected craftsmen CKTG works with. Kato is a part owner of the Takefu Village Cooperative, trained Syungo Ogata for seven years, and created the Yoshimi Hino line exclusively for this site. His work consistently reflects decades of craft at the highest level.
This 240mm gyuto uses a San Mai construction with a Ginsan core clad in soft stainless steel and finished in a nashiji (pear skin) surface that gives the blade a traditional, understated look. The spine carries some thickness at the heel and tapers well toward the tip, giving the knife presence and a confident feel in the hand while still cutting cleanly behind the edge. The octagonal handle is turned from light keyaki wood with a black pakka wood ferrule - a classic combination that balances well and wears comfortably over long prep sessions. The kanji engraving has been updated to laser etching for durability.
What Customers Are Saying: Reviewers consistently praise the knife for its fit and finish, noting the handmade quality is immediately apparent - not something that comes off a factory line. The Ginsan steel draws strong praise for sharpening easily and holding its edge for months between sessions, with one home cook reporting he sharpens every three to four months and could likely go longer. Several buyers mention the profile and handle comfort as standout features, and one reviewer purchased this as his very first knife from CKTG over ten years ago and still uses it daily as one of his favorites.
Each knife is made by hand so measurements may vary. Blacksmith: Yoshimi Kato Location: Takefu, Japan Workshop: Takefu Knife Village Construction: San Mai, Hammer Forged Edge Steel: Ginsan (Silver #3) Cladding: Stainless Finish: Nashiji (Pear Skin) Handle: Keyaki Octagonal Ferrule: Black Pakka Wood Weight: 6.7 oz (192 g) Blade Length: 243 mm Total Length: 390 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm
Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel - hand wash and dry after each use and it will not rust or discolor under normal kitchen conditions. Sharpen on quality water stones and strop regularly to keep the edge at its best. Avoid bones, frozen foods, and hard materials that could chip the edge. No oiling required.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kagina16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-nakiri-165mm-242.png||||||Kato Ginsan Nakiri 165mm||D-702KY||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||370.000 ||||||
Ginsan is a low-maintenance stainless steel with enough carbon content to behave more like a semi-stainless in sharpening response and edge refinement — it gets genuinely sharp on water stones, holds that edge through sustained use, and responds well to stropping between sessions in a way that most conventional stainless steels cannot match. The blade is hammer forged with a stainless nashiji (pear skin) cladding that gives the knife a textured, understated surface with good food release characteristics. With a 214mm blade length and 46mm height, the knife has real presence — flat enough in profile for efficient push cutting, tall enough for solid knuckle clearance, and weighted at 5.2 oz to feel authoritative without becoming tiring. The octagonal keyaki handle is fitted with a black pakka wood ferrule and sits naturally in the pinch grip. The engraving is laser-etched. Dimensions will vary between knives as this is a handmade item.
What Customers Are Saying: The reviews on this knife are among the most enthusiastic in the Kato lineup. One owner describes it as the best knife they have used across three years of trying other options — a workhorse that handles soft and hard products equally well and stays sharp all day without any rust. A second reviewer describes being surprised by how close it performs on soft product despite the thicker grind, and praises the Ginsan for getting very sharp very easily and responding exceptionally well to stropping. A third reviewer notes the flatter profile, the edge retention, the weight, and the nashiji finish in succession — all positives — and mentions filing the choil lightly as a left-handed user, finding the knife so well weighted that it remains genuinely enjoyable to use.
Care Instructions: Ginsan Silver #3 is a low-maintenance stainless steel that hand-washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. Sharpen on quality water stones and strop regularly — the steel responds well and rewards consistent maintenance with an edge that holds through serious use. Treat the keyaki handle periodically with camellia or board oil to keep the wood from drying out.
Each knife is made by hand so measurements may vary.
Average rating is 5
By: Dave
NY,NYThis is a beautiful knife. It is clear it is made by hand and not a factory machine. It just has that unique quality. Sharp out of the box. The octagon handle is very comfortable and attached really well. This is definitely a knife worth considering.
0.3This 240mm gyuto uses a San Mai construction with a Ginsan core clad in soft stainless steel and finished in a nashiji (pear skin) surface that gives the blade a traditional, understated look. The spine carries some thickness at the heel and tapers well toward the tip, giving the knife presence and a confident feel in the hand while still cutting cleanly behind the edge. The octagonal handle is turned from light keyaki wood with a black pakka wood ferrule - a classic combination that balances well and wears comfortably over long prep sessions. The kanji engraving has been updated to laser etching for durability.
What Customers Are Saying: Reviewers consistently praise the knife for its fit and finish, noting the handmade quality is immediately apparent - not something that comes off a factory line. The Ginsan steel draws strong praise for sharpening easily and holding its edge for months between sessions, with one home cook reporting he sharpens every three to four months and could likely go longer. Several buyers mention the profile and handle comfort as standout features, and one reviewer purchased this as his very first knife from CKTG over ten years ago and still uses it daily as one of his favorites.
Each knife is made by hand so measurements may vary.
Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel - hand wash and dry after each use and it will not rust or discolor under normal kitchen conditions. Sharpen on quality water stones and strop regularly to keep the edge at its best. Avoid bones, frozen foods, and hard materials that could chip the edge. No oiling required.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kagina16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-nakiri-165mm-242.png||||||Kato Ginsan Nakiri 165mm||D-702KY||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||370.000 ||||||
||||||1||1||1||0||||||||The nakiri is a popular knife in Japan and is gaining traction in the west as a fun and functional vegetable cutter. The characteristically oblong blade has a very flat profile for maximum edge-to-board contact. No accordion cuts around here! It is a thin blade purposefully made to avoid splitting or wedging in hard ingredients. The squared off shape also makes it a perfect shovel for food transferring.
The Japanese word nakiri translates into knife for cutting greens. The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side. But please do not mistake this for a cleaver as it is not intended for that singular task at all.
Kato-san makes these knives using a core of Ginsan stainless steel, which is then laminated with a softer stainless steel cladding. This adds strength and durability to the blade. The outer cladding is given a very attractive pear skin finish known as nashiji. A well-finished handle made from keyaki wood and pakka wood finishes off this great package.Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai, Hammer Forged Core Steel: Ginsan (G-3) Cladding: Stainless Nashiji Handle: Keyaki Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge: Even Grind (See Choil Shot) Weight: 5.1 oz (144 g) Blade Length: 157 mm Total Length: 305 mm Spine Thickness at Heel: 3 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kagistkn||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-90.png||||||Kato Ginsan Nashiji||||specials > forknco > hiroshikato||Resources > For Knife Collectors > Kato (Yoshimi) Knives > ||||||||||||||0||1||0||0||||kagina16 kagibu16 kagisa16 kagigy21 kagigy24||||Kanehiro offers these excellent knives with stainless steel called Ginsan. The steel has several names: Silver 3, Ginsanko and G-3 are all the same steel. It's excellent quality steel when heat treated properly and ideal for kitchen knives and shears.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kagisa16||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-santoku-165mm-184.png||||||Kato Ginsan Santoku 170mm||D-703KY||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||350.000 ||||||||2.000 ||||1||1||1||0||||||||Blacksmith Yoshimi Kato fashions this blade out of Ginsan steel. It is also known as Silver 3 steel, Ginsanko or Gin3. Ginsanko is a stainless steel made by Hitachi Metals. It is a fine grained high carbon stainless steel that possesses a similar cutting feel and ease of sharpening of a classic carbon steel. Ginsan steel is an excellent stainless steel for forging and, in the hands of a skilled smith like Kato-san, it is a very similar alloy to white steel in terms of edge formation and sharpness.
The ginsan hagane (core) is wrapped in a stainless cladding, resulting in a fully stainless steel blade which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish, which adds to the aesthetic appeal while aiding with food release.
The santoku knife is a really efficient all-around kitchen blade. It has an agile feel that, coupled with the tall blade height, endows the knife with a great deal of versatility in its cutting capabilities. Santoku translates to "three virtues," and the acts of slicing, chopping, and dicing are tackled with ease by this effective design. In fact, recently, many western chefs and home cooks have taken to the santoku as their go-to blade for most cutting tasks. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai, Hammer Forged Core Steel: Ginsan (G-3) Cladding: Stainless Nashiji Handle: Keyaki Octagonal Edge: Even Grind (See Choil Photo) Weight: 4.1 oz (118 g) Blade Length: 172 mm Total Length: 312 mm Spine Thickness at Base: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kanasubu15||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-bunka-150mm-73.png||||||Kato Nashiji Suminagashi Bunka 170mm||KatoNashiji-Bunka||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||310.000 ||||||||||||1||1||1||0||||||||The bunka knife has become increasingly popular among both professional and home chefs due to its versatility in the kitchen. Shorter in length than a gyuto, this knife has a tall blade height which allows for a wide range of uses. It is especially favored by those who prefer push-cutting and chopping techniques and is often used in place of a short gyuto or santoku. Plus, its attractive reverse tanto profile adds to its appeal.
Yoshimi Kato is an experienced knife maker who has taken over his father-in-law's business. He creates high-quality knives using VG-10 stainless steel as the core and covers it with an outer cladding of soft stainless steel that has been hammer-forged to create a beautiful Damascus, or suminagashi, pattern. The upper blade road has a nashiji finish, giving the blade a unique and eye-catching appearance. Not only is the blade easy to maintain, but it also has excellent rigidity and edge retention.
Kato-san is based in the Takefu Knife Village cooperative, home to some of the world's most renowned blade makers. With his expertise and dedication to quality, you can trust that the bunka knife he creates is a top-of-the-line tool for your kitchen. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG-10 Cladding: Nashiji/Damascus Stainless HRC: 61 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Buffalo Horn Weight: 5.6 oz (158 g) Blade Length: 174 mm Total Length: 315 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm Handle is updated--trust the photos||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kanasugy21||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-210mm-233.png||||||Kato Nashiji Suminagashi Gyuto 210mm||KatoNashiji-Gyuto210||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||355.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is the son-in-law of Hiroshi Kato and has worked for him for many years. He recently took over the business and is making quality knives for several brands, just as his father-in-law did. He works at Takefu Knife Village cooperative, home of some of the world's greatest blade makers.
The Kato Nashiji Suminagashi gyuto measures in at 215mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a fairly flat belly with a gentle curve to the fine tip, so it's good for pushers and rockers. The blade height is about 47mm, which is on the short side for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, a steel that will hold that sharpness very well.
The VG-10 hagane is clad in a soft multi-layer stainless steel jigane. This adds to the basic strength of the knife and protects the inner core. It also makes for a very easy to care for knife. Kato-san adds a really nice nashiji finish to the jigane which further enhances the great aesthetics of the blade. A traditional walnut octagonal handle featuring a buffalo horn ferrule completes this compelling picture. Brand: Kato Nashiji Suminagashi Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG-10 Cladding: Nashiji/Damascus Stainless HRC: 61 Engraving: Hand Engraved Edge Grind: Even (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Buffalo Horn Weight: 6.4 oz (182 g) Blade Length: 215 mm Total Length: 357 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kanasugy24||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-240mm-250.png||||||Kato Nashiji Suminagashi Gyuto 240mm||KatoNashiji-Gyuto240||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||415.000 ||||||||||||1||1||1||0||||||||The most popular size gyuto among professional and home chefs is the 240mm variety. It is the perfect length for processing almost any vegetable or protein, up to the largest cuts. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
Yoshimi Kato recently took over his father-in-law's business and, like his patriarch, is making quality knives for many brands as well as a line just for us. Kato-San works at Takefu Knife Village cooperative, located in Echizen, Japan. He works with several steels but one of his favorites is VG-10 stainless steel. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with VG-10 alloy possess very good edge retention while having great wear and corrosion-resistant properties. The inner core steel is covered with a cladding of soft stainless steel. The knife is therefore very easy to maintain. It also looks great with the nicely etched damascus lower blade which then transforms into the upper surface with its nashiji, or pear skin, finish.
A traditional walnut and black buffalo octagonal handle is a perfect match for the blade in terms of form and function. It's a great looker, and a great performer! Brand: Kato Nashiji Suminagashi Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG-10 Cladding: Nashiji/Damascus Stainless HRC: 61 Engraving: Laser Engraved Edge Grind: Even (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Buffalo Horn Weight: 6.1 oz (174 g) Blade Length: 243 mm Total Length: 393 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgnakobu13||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-ko-bunka-135mm-196.png||||||Kato Nashiji Suminagashi Ko-Bunka 135mm||KatoNashiji-KoBunka||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||240.000 ||||||||||||1||1||1||0||||||||There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
Yoshimi Kato apprenticed under his father, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands including Masakage and Kanehiro. This line is a new addition to his canon and we are very impressed with their quality of grinds, fit and finish, and overall aesthetic appeal. They are made from the ever popular stainless steel called VG-10, which is known for its great edge taking and holding characteristics.
VG-10 is a stainless steel with a high carbon content of 1%. Trace elements include chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and has now become one of the most popular stainless steels for use in kitchen cutlery. The inner core of VG-10 has an outer layer of a Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the Damascus which then transforms to a great-looking nashiji (pear skin) finish. It is coupled to a very good-looking walnut octagonal handle with a pakka wood ferrule. Blacksmith: Yoshimi Kato Location: Echizen, Japan Factory: Takefu Village Edge Steel: VG10 Cladding: Stainless Damascus Edge: Even 50/50 Weight: 2.6 oz (74 g) Blade Length: 129 mm Total Length: 257 mm Spine Thickness at Base: 3 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgnana17||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-nakiri-170mm-123.png||||||Kato Nashiji Suminagashi Nakiri 160mm||KatoNashiji-Nakiri||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||310.000 ||||||||||||1||1||1||0||||||||Nakiri knives have become very popular in the USA with both professional and home chefs. They are employed almost exclusively for cutting vegetables. The classic oblong shape is the main feature of the knife, as is its very flat blade. The shape of the nakiri bocho differs according to the region of origin. The knives in the Tokyo area are rectangular in shape, whereas the knives in the Osaka area are called kamagata nakiri and have a rounded corner on the far blunt side.
Yoshimi Kato uses the widely employed VG-10 stainless steel as the hagane (inner core) of his knives. He then covers them with an outer cladding (jigane) of a soft stainless steel, which has been hammer forged to create a lovely damascus or suminagashi pattern. The Damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention.
We are great admirers of the work that young Kato-san is doing. He has taken up the mantle of his illustrious father and has seamlessly moved the company into its next generation. We highly recommend this fine line of great-looking and performing knives. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Edge Steel: VG10 Stainless Weight: 5.7 oz (164 g) Blade Length: 160 mm Total Length: 310 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm Handle: Walnut Octagonal (new--trust the photos) Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgnape12||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-petty-120mm-207.png||||||Kato Nashiji Suminagashi Petty 120mm||KatoNashiji-Petty120||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||255.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the workshop founded by his father-in-law, Hiroshi Kato, and is widely regarded as one of the leading blacksmiths working in Echizen today. His knives reflect a careful balance of traditional craftsmanship, refined aesthetics, and practical performance.
The Kato Nashiji Suminagashi Petty 120mm is forged using VG-10 stainless steel, a proven Japanese cutlery steel valued for its strong edge retention, excellent wear resistance, and high corrosion resistance. VG-10 is trusted by some of the most respected names in the industry, including Shun and Miyabi. In this knife, the VG-10 core is clad in softer stainless steel and hammer forged to create a flowing suminagashi (Damascus) pattern. The upper blade road transitions into a nashiji, or pear-skin, finish, giving the knife a distinctive look while maintaining durability and ease of care.
Despite its compact size, this petty is a capable and versatile tool around the kitchen. It excels at in-hand work such as trimming, peeling, garnishing, and other fine detail tasks, while its rigid blade and clean grind allow it to move effortlessly through herbs and small ingredients. Light, precise, and easy to control, this is a fun yet highly functional knife that quickly becomes a favorite for small prep. The Kato Nashiji Suminagashi Petty 120mm is an easy recommendation. Blacksmith: Yoshimi Kato Made In: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Edge Steel: VG-10 Stainless Cladding: Stainless Damascus Edge Grind: 50/50 Weight: 2.0 oz (58 g) Blade Length: 121 mm Total Length: 249 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Handle: Walnut with Buffalo Horn Ferrule (see photos)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgdawa15||item-1||solidtemplate||kavgsu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg-10-damascus-wa-petty-150mm-13.png||||||Kato Nashiji Suminagashi Petty 150mm||KatoNashiji-Petty150||specials > forknco > hiroshikato > kavgsu||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Yoshimi Kato VG10 Nashiji Sumi > ||265.000 ||||Kato Nashiji Suminagashi||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the workshop founded by his father-in-law, Hiroshi Kato, and is widely regarded as one of the leading blacksmiths working in Echizen today. His knives reflect a careful balance of traditional craftsmanship, refined aesthetics, and practical performance.
The Kato Nashiji Suminagashi Petty 150mm is forged using VG-10 stainless steel, a proven Japanese cutlery steel valued for its strong edge retention, excellent wear resistance, and high corrosion resistance. VG-10 is trusted by some of the most respected names in the industry, including Shun and Miyabi. In this knife, the VG-10 core is clad in softer stainless steel and hammer forged to create a flowing suminagashi (Damascus) pattern. The upper blade road transitions into a nashiji, or pear-skin, finish, giving the knife a distinctive look while maintaining durability and ease of care.
With its longer 150mm edge length, this petty offers added reach and versatility while retaining the precision and control Kato san is known for. It performs beautifully for both in-hand work and light board tasks such as slicing fruit, trimming proteins, prepping vegetables, and handling detail-oriented kitchen jobs. The blade is rigid and responsive, allowing it to move effortlessly through herbs and small ingredients. Balanced, precise, and highly functional, this is a versatile petty that feels at home in a wide range of kitchen tasks. The Kato Nashiji Suminagashi Petty 150mm is an easy recommendation. Blacksmith: Yoshimi Kato Made In: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Edge Steel: VG-10 Stainless Cladding: Stainless Damascus Edge Grind: 50/50 Weight: 2.8 oz (80 g) Blade Length: 150 mm Total Length: 279 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kanasusa16||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-santoku-165mm-275.png||||||Kato Nashiji Suminagashi Santoku 165mm||KatoNashiji-Santoku||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||310.000 ||||||||||||1||1||1||0||||||||Following in the footsteps of an illustrious father is never an easy thing to do, but blacksmiths have done this for generations and it is a situation in which most seem to flourish and grow. Yoshimi Kato apprenticed under his father, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands, including Masakage and Kanehiro.
He also makes several types of knives under the family name of Kato. The santoku featured here is one of his creations featuring the popular stainless steel known as VG-10. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with this alloy possess very good edge retention while having wear and corrosion-resistant properties sought after by many chefs.
The Kato Nashiji Suminagashi Santoku is fairly average in its dimensions but not in its looks or performance. The inner core of VG-10 has an outer layer of Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the Damascus, which then transforms to a great-looking nashiji (pear skin) finish. Very unusual and very striking. The addition of some finely crafted kanji and a traditional octagonal walnut handle with buffalo horn ferrule completes this very attractive package. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG-10 Cladding: Nashiji/Damascus Stainless HRC: 61 Engraving: Hand Engraved Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Buffalo Horn Weight: 5.4 oz (154 g) Blade Length: 172 mm Total Length: 309 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm New Handles, Trust Photos||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mayukobu13||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-ko-bunka-135mm-190.png||||||Kato Nashiji Suminagashi Santoku 165mm Wenge||KatoNashiji-Santoku-Wenge||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||240.000 ||||||||||||1||1||1||0||||||||Following in the footsteps of an illustrious father-in-law is never easy, but blacksmiths have done this for generations, and most seem to flourish and grow in this situation. Yoshimi Kato apprenticed under his father-in-law, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands, including Masakage and Kanehiro.
He also makes several types of knives under the family name of Kato. The santoku featured here is one of his creations featuring the popular stainless steel known as VG-10. This is one of the most popular stainless steel used by Japanese knife makers. Knives made with this alloy possess very good edge retention while having wear and corrosion-resistant properties sought after by many chefs.
The Kato Nashiji Suminagashi Santoku is fairly average in its dimensions but not in its looks or performance. The inner core of VG-10 has an outer layer of a Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the damascus which then transforms to a great looking nashiji (pear skin) finish. Very unusual and very striking. The addition of some finely crafted kanji and a traditional octagonal wenge, octagonal handle with buffalo horn ferrule completes this very attractive package. Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG-10 Cladding: Nashiji/Damascus Stainless HRC: 61 Engraving: Laser Engraved Edge Grind: Even (See Choil Shot) Handle: Wenge Octagonal Ferrule: Black Buffalo Horn Weight: 5.4 oz (154 g) Blade Length: 172 mm Total Length: 309 mm Spine Thickness at Heel: 2.5 mm Blade Height at Heel: 46 mm New Handles, Trust Photos||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kanasusu27||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-sujihiki-270mm-227.png||||||Kato Nashiji Suminagashi Sujihiki 270mm||KatoNashiji-Suji270||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||415.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato, who has recently taken the reins of his father-in-law’s esteemed business, continues the family tradition of crafting high-quality knives for various brands as well as a unique line exclusively for us. Kato-San hones his craft at the renowned Takefu Knife Village in Echizen, Japan, where he produces knives under notable names like Kanehiro and Masakage. Among the materials he works with, VG-10 stainless steel stands out as one of his favorites, widely admired in the world of Japanese knife making.
VG-10 steel is prized for its exceptional edge retention and outstanding resistance to wear and corrosion. The core of the blade is encased in a soft stainless steel cladding, making the knife easy to maintain. Its aesthetic appeal is equally impressive, featuring a beautifully etched Damascus pattern on the lower blade, which transitions into a nashiji (pear skin) finish on the upper surface.
Paired with a traditional octagonal walnut handle and a black buffalo horn ferrule, this knife is not only a high-performing tool but also a work of art. Its perfect balance of form and function ensures a superior cutting experience every time. Brand: Kato Nashiji Suminagashi Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Core Edge Steel: VG-10 Cladding: Nashiji/Damascus Stainless HRC: 61 Engraving: Laser Engraved Edge Grind: Even (See Choil Shot) Handle: Walnut Octagonal Ferrule: Black Buffalo Horn Weight: 6.9 oz (196 g) Blade Length: 266 mm Total Length: 420 mm Spine Thickness at Base: 3.5 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabl2gy18||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-gyuto-185mm-13.png||||||Kawasaki Blue #2 Gyuto 185mm||KB2-G18BW||kitchen-knives > kawasakikajiya||Knife Brands > Kawasaki Kajiya > ||195.000 ||||||||||||1||1||1||0||||||||Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust. Weight: 4.8 oz (136 g) Blade Length: 186 mm Total Length: 330 mm Spine Thickness at Base: 3 mm Blade Height: 44 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabl2gy21||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kaneshige-blue-2-gyuto-210mm-245.png||||||Kawasaki Blue #2 Gyuto 210mm||KB2-G21BW||kitchen-knives > kawasakikajiya||Knife Brands > Kawasaki Kajiya > ||255.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of Kawasaki Kajiya, a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.
They produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them essential tools for discerning cooks.
Remember that carbon steel will rust if left wet. For care, simply wash and wipe the blade dry with a towel after each use. Blacksmith: Kawasaki san Location: Kyushu Steel: Blue #2 Carbon steel Cladding: Stainless Finish: Kurouchi Edge Grind: Even, Double Bevel Handle: Octagonal Walnut Ferrule: Black Plastic Weight: 5.2 oz (148 g) Blade Length: 215 mm Total Length: 358 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kawasaki2||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-nakiri-165mm-65.png||||||Kawasaki Blue #2 Nakiri 165mm||KB2-N16BW||newarrivals||New Arrivals > ||190.000 ||||||||||||1||1||1||0||||||||Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust. Blacksmith: Kawasaki san Location: Shiroishi-cho in Saga Prefecture, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi Blue #2 Carbon Steel Cladding: Iron Finish: Kurouchi Edge Grind: Even - 50/50 Handle: Walnut Octagonal Ferrule: Black Plastic Weight: 5 oz (144 g) Blade Length: 160 mm Total Length: 312 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kawasaki1||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-santoku-135mm-13.png||||||Kawasaki Blue #2 Santoku 135mm||KB2-S13BW||kitchen-knives > kawasakikajiya||Knife Brands > Kawasaki Kajiya > ||145.000 ||||||||||||1||1||1||0||||||||Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust. Weight: 3.4 oz (98 g) Blade Length: 136 mm Total Length: 270 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabl2sa16||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-santoku-165mm-13.png||||||Kawasaki Blue #2 Santoku 165mm||KB2-S16BW||kitchen-knives > kawasakikajiya||Knife Brands > Kawasaki Kajiya > ||175.000 ||||||||||||1||1||1||0||||||||Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust. Weight: 4.4 oz (124 g) Blade Length: 160 mm Total Length: 303 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kawasaki||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-tall-petty-110mm-13.png||||||Kawasaki Blue #2 Tall Petty 110mm||KB2-T11BW||kitchen-knives > kawasakikajiya||Knife Brands > Kawasaki Kajiya > ||130.000 ||||||||||||1||1||1||0||||||||Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust. Weight: 2.7 oz (78 g) Blade Length: 111 mm Total Length: 239 mm Spine Thickness at Base: 2 mm Blade Height: 40 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kawasakikajiya||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-37.png||||||Kawasaki Kajiya||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||kakawh1tape1 kakawh1sa13 kakawh1pe14 kakawh1na16 kakawh1sa16 kawasaki kawasaki1 kabl2pe14 kawasaki2 kabl2sa16 kabl2gy18 kabl2gy21||||Kawasaki Kajiya is 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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kabl2pe14||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-petty-140mm-13.png||||||Kawasaki Kajiya Blue #2 Petty 140mm||KB2-P14BW||kitchen-knives > kawasakikajiya||Knife Brands > Kawasaki Kajiya > ||165.000 ||||||||||||1||1||1||0||||||||Kawasaki Kajiya is a small, family-run blacksmith shop with a proud history spanning more than 100 years. Based in the town of Shiroishi-cho in Saga Prefecture, Kyushu, their very name “Kajiya” simply means “blacksmith” in Japanese. Now in its third generation, the workshop is led by Mr. Kawasaki, who continues the tradition alongside his nephew, Mr. Mizokami, the fourth generation of skilled artisans. Together, they carry forward the legacy of handcrafting fine Japanese blades with the same dedication and care that has defined their family for over a century. Blacksmith: Kawasaki san Location: Shiroishi-cho in Saga-prefecture, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi Blue #2 Carbon Steel Cladding: Iron Finish: Kurouchi Edge Grind: Even Handle: Walnut Octagonal Ferrule: Black Plastic Weight: 3.1 oz (88 g) Blade Length: 143 mm Total Length: 267 mm Spine Thickness at Base: 2.5 mm Blade Height: 38 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kakawh1na16||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-nakiri-160mm-29.png||||||Kawasaki Kajiya White #1 Nakiri 160mm||KS1-N16BH||newarrivals||New Arrivals > ||125.000 ||||||||1.000 ||||1||1||1||0||||||||The Kawasaki Kajiya White #1 Nakiri 160mm is a traditional, hand-forged vegetable knife from a small family-run forge with over 100 years of history. Located in Shiroishi-cho in Saga Prefecture on the island of Kyushu, Kawasaki Kajiya is led by Kawasaki-san alongside his nephew Mizokami-san, representing the third and fourth generations of this proud blacksmithing lineage. The core steel is Hitachi White #1 carbon steel, prized for its extremely fine grain, ease of sharpening, and ability to take a razor-sharp edge.
This knife features a kurouchi (blacksmith) finish with iron cladding, giving it a rustic, workhorse aesthetic. The nakiri profile has a flat edge that excels at push cutting and chopping vegetables with precision and efficiency. The grind is even for easy use by both right- and left-handed users, and the taller blade provides excellent board clearance. As with all carbon steel knives, it will develop a patina over time and should be kept clean and dry between uses.
What Customers Are Saying:
Customers appreciate the exceptional sharpness, easy sharpening, and traditional feel of this knife. Many highlight its performance on vegetables and the satisfying cutting experience that comes from a hand-forged blade.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Allow a natural patina to develop, but remove any orange rust with a gentle abrasive like baking soda or Bar Keeper’s Friend.
Blacksmith: Kawasaki San Location: Shiroishi-cho, Saga Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Hitachi White #1 Carbon Steel Cladding: Iron Finish: Kurouchi Edge Grind: Even Weight: 4.5 oz (126 g) Blade Length: 160 mm Total Length: 303 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm Handle: Ho Wood Oval Ferrule: Plastic||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kakawh1pe14||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-petty-140mm-13.png||||||Kawasaki Kajiya White #1 Petty 140mm||KS1-P14BH||newarrivals||New Arrivals > ||110.000 ||||||||||||1||1||1||0||||||||The Kawasaki Kajiya White #1 Petty 140mm is a beautifully handcrafted knife from a small, family-run forge with over 100 years of history. Located in Shiroishi-cho in Saga Prefecture on the island of Kyushu, Kawasaki Kajiya is now in its third generation, led by Kawasaki-san alongside his nephew Mizokami-san. Their work reflects traditional Japanese blacksmithing with a strong emphasis on performance and simplicity. The core steel is Hitachi White #1 carbon steel, known for its fine grain structure, ease of sharpening, and ability to take an extremely sharp edge.
This knife features a kurouchi (blacksmith) finish with iron cladding, giving it a rustic, handmade appearance. The petty profile is ideal for smaller tasks like trimming, peeling, and precision work on the board or in hand. The grind is even for easy use by both right- and left-handed users. With its light weight and nimble feel, this knife offers excellent control and responsiveness. As with all carbon steel knives, it will develop a patina over time and should be kept clean and dry between uses.
What Customers Are Saying:
Customers appreciate the razor-sharp edge, ease of sharpening, and traditional feel of this knife. Many note its excellent control for detailed work and the character that comes with a hand-forged blade.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Allow a natural patina to develop, but remove any orange rust with a gentle abrasive like baking soda or Bar Keeper’s Friend.
Blacksmith: Kawasaki San Location: Shiroishi-cho, Saga Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Hitachi White #1 Carbon Steel Cladding: Iron Finish: Kurouchi Edge Grind: Even Weight: 2.4 oz (68 g) Blade Length: 142 mm Total Length: 266 mm Spine Thickness at Heel: 2 mm Blade Height: 38 mm Handle: Ho Wood Oval Ferrule: Plastic||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kakawh1sa13||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-santoku-135mm-13.png||||||Kawasaki Kajiya White #1 Santoku 135mm||KS1-S13BH||kitchen-knives > kawasakikajiya||Knife Brands > Kawasaki Kajiya > ||110.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of Kawasaki Kajiya, a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.
Currently, they craft four styles of knives using Hitachi Shirogami #1 carbon steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. Remember that carbon steel will rust if left wet. Blacksmith: Kawasaki san Location: Shiroishi-cho in Saga-prefecture, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi White #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even Handle: Ho Wood Oval Ferrule: Plastic Weight: 2.8 oz (80 g) Blade Length: 136 mm Total Length: 265 mm Spine Thickness at Base: 3 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kakawh1sa16||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-santoku-160mm-29.png||||||Kawasaki Kajiya White #1 Santoku 160mm||KS1-S16BH||newarrivals||New Arrivals > ||125.000 ||||||||1.000 ||||1||1||1||0||||||||The Kawasaki Kajiya White #1 Santoku 160mm is a traditional, hand-forged all-purpose knife from a small family-run forge with over 100 years of history. Located in Shiroishi-cho in Saga Prefecture on the island of Kyushu, Kawasaki Kajiya is led by Kawasaki-san alongside his nephew Mizokami-san, representing the third and fourth generations of this respected blacksmithing tradition. The core steel is Hitachi White #1 carbon steel, known for its ultra-fine grain, ease of sharpening, and ability to take an exceptionally sharp edge.
This knife features a kurouchi (blacksmith) finish with iron cladding, giving it a rustic, handcrafted look. The santoku profile is designed for versatility, handling vegetables, proteins, and general prep work with ease. The grind is even for comfortable use by both right- and left-handed users, and the blade has a light, responsive feel that makes it easy to control. As with all carbon steel knives, it will develop a patina over time and should be kept clean and dry between uses.
What Customers Are Saying:
Customers appreciate the exceptional sharpness, smooth cutting feel, and ease of sharpening. Many highlight the traditional craftsmanship and the lively, responsive performance on the board.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Allow a natural patina to develop, but remove any orange rust with a gentle abrasive like baking soda or Bar Keeper’s Friend.
Blacksmith: Kawasaki San Location: Shiroishi-cho, Saga Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Hitachi White #1 Carbon Steel Cladding: Iron Finish: Kurouchi Edge Grind: Even Weight: 4.4 oz (124 g) Blade Length: 159 mm Total Length: 304 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm Handle: Ho Wood Oval Ferrule: Plastic||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kakawh1tape1||item-1||solidtemplate||kawasakikajiya||https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-tall-petty-110mm-13.png||||||Kawasaki Kajiya White #1 Tall Petty 110mm||KS1-T11BH||kitchen-knives > kawasakikajiya||Knife Brands > Kawasaki Kajiya > ||90.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of Kawasaki Kajiya, a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.
Currently, they craft four styles of knives using Hitachi Shirogami #1 steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. Remember that carbon steel will rust if left wet. Blacksmith: Kawasaki san Location: Shiroishi-cho in Saga-prefecture, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi White #1 Cladding: Iron Finish: Kurouchi Edge Grind: Even Handle: Ho Wood Oval Ferrule: Plastic Weight: 2.2 oz (64 g) Blade Length: 110 mm Total Length: 232 mm Spine Thickness at Base: 2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satadr||item.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/keijiro-doi-white-steel-dragon-46.png||||||Keijiro Doi White Steel Dragon||||||||||||||||||||0||1||0||0||||||||This is the best-selling Japanese knife for professionals, using white-2 steel from Yasugi and quality sharpening. Each knife is engraved with a dragon design. These knives are made by Mr. Keijiro Doi who was born in 1927 and entered blacksmithing as an apprentice at age 19 to his father. The Ministry of International Trade and Industry gave Mr. Doi theeir highest honor in 1987. He is considered a "Meister" or traditional craftsman.||2.000 ||||1||1||1||0||||||||The Kikuichi Elite Carbon 210mm Gyuto is made by one of the oldest blade makers in Japan. Originating over 700 years ago, Kikuichi has been making kitchen knives for over 100 years. This knife is constructed from a mono steel SK-5 carbon alloy. This results in a blade that can take a really sharp edge while being able to sharpen up easily. The symmetrical grind on the blade is relatively thin and has a very nice distal taper beginning about 2/3 along the spine. It has a bit of flex and is light in the hand. The finely finished black pakka wood handle gives the knife a good central balance point. It is attached with a stainless steel bolster and three rivets.
210mm gyutos are a great choice for most chefs looking for a fast and nimble cutter. It is the perfect size for smaller kitchens and cutting boards. The steel is very stain resistant, but it will discolor if not dried carefully between uses. Weight: 5.6 oz (160 g) Edge Length: 215 mm Total Length: 338 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kielcagy24||item.||solidtemplate||kielcastkn||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-240mm-221.png||||||Kikuichi Elite Carbon Gyuto 240mm||KEC-G240||kitchen-knives > kikuichi-knives > kielcastkn||Knife Brands > Kikuichi Knives > Kikuichi Elite Carbon > ||200.000 ||||||||2.000 ||||1||1||1||0||||||||One review, brief but genuine. Three paragraphs. Kikuichi is one of the oldest cutlery brands in Japan — that history is the story to lead with. The SK-5 carbon steel and the Sakai production location are also worth highlighting clearly since the existing copy does not give them enough weight.
Kikuichi traces its origins to the 13th century, making it one of the oldest cutlery brands in Japan by a considerable margin. The company began as a swordsmith serving samurai and over the centuries evolved into one of Sakai most respected knife producers — a city already synonymous with the highest standards in Japanese blade making. That lineage is not just marketing; it reflects centuries of accumulated knowledge about steel, heat treatment, and edge geometry that informs every knife the brand produces today. The Elite Carbon line is Kikuichi at its most traditional — reactive carbon steel, laser cut in Sakai, built for cooks who want the performance of a true carbon gyuto without a boutique price tag.
The blade is constructed from SK-5 carbon steel, a high-carbon tool steel hardened to HRC 59-60 that takes an exceptionally keen edge and holds it well through sustained use. SK-5 is a straightforward, proven steel — less exotic than Aogami or Shirogami but highly capable in skilled hands and notably easy to bring back to sharpness on water stones. The laser cut construction produces a notably thin grind with a fine distal taper toward the tip, giving the knife a fast, light feel well beyond what its 7.7 oz weight suggests. At 243mm blade length and 52mm height the profile hits the most versatile dimensions in the 240mm gyuto range — enough belly for comfortable rocking cuts, enough flat edge for efficient push cutting. The symmetrical 50/50 bevel suits both right- and left-handed cooks. The black pakka wood handle is cleanly finished and well proportioned for the blade length. This is a reactive steel — patina development is normal and desirable, and the knife rewards the care habits that carbon steel owners will already have in place.
Care Instructions: SK-5 carbon steel is reactive and will rust if left wet. Wipe and dry the blade thoroughly after each use, especially after contact with acidic ingredients. Hand wash only — never put in the dishwasher. A light coat of camellia oil before storage protects against oxidation during longer rest periods. Sharpen on quality water stones; the steel responds quickly and rewards good technique. A natural patina will develop with use and will help stabilize the surface against further reactivity over time.
The Japanese word nakiri translates into knife for cutting greens. The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side. But please do not mistake this for a cleaver as it is not intended for that singular task at all.
Kato-san makes these knives using a core of Ginsan stainless steel, which is then laminated with a softer stainless steel cladding. This adds strength and durability to the blade. The outer cladding is given a very attractive pear skin finish known as nashiji. A well-finished handle made from keyaki wood and pakka wood finishes off this great package.
The ginsan hagane (core) is wrapped in a stainless cladding, resulting in a fully stainless steel blade which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish, which adds to the aesthetic appeal while aiding with food release.
The santoku knife is a really efficient all-around kitchen blade. It has an agile feel that, coupled with the tall blade height, endows the knife with a great deal of versatility in its cutting capabilities. Santoku translates to "three virtues," and the acts of slicing, chopping, and dicing are tackled with ease by this effective design. In fact, recently, many western chefs and home cooks have taken to the santoku as their go-to blade for most cutting tasks.
Yoshimi Kato is an experienced knife maker who has taken over his father-in-law's business. He creates high-quality knives using VG-10 stainless steel as the core and covers it with an outer cladding of soft stainless steel that has been hammer-forged to create a beautiful Damascus, or suminagashi, pattern. The upper blade road has a nashiji finish, giving the blade a unique and eye-catching appearance. Not only is the blade easy to maintain, but it also has excellent rigidity and edge retention.
Kato-san is based in the Takefu Knife Village cooperative, home to some of the world's most renowned blade makers. With his expertise and dedication to quality, you can trust that the bunka knife he creates is a top-of-the-line tool for your kitchen.
The Kato Nashiji Suminagashi gyuto measures in at 215mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a fairly flat belly with a gentle curve to the fine tip, so it's good for pushers and rockers. The blade height is about 47mm, which is on the short side for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, a steel that will hold that sharpness very well.
The VG-10 hagane is clad in a soft multi-layer stainless steel jigane. This adds to the basic strength of the knife and protects the inner core. It also makes for a very easy to care for knife. Kato-san adds a really nice nashiji finish to the jigane which further enhances the great aesthetics of the blade. A traditional walnut octagonal handle featuring a buffalo horn ferrule completes this compelling picture.
Yoshimi Kato recently took over his father-in-law's business and, like his patriarch, is making quality knives for many brands as well as a line just for us. Kato-San works at Takefu Knife Village cooperative, located in Echizen, Japan. He works with several steels but one of his favorites is VG-10 stainless steel. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with VG-10 alloy possess very good edge retention while having great wear and corrosion-resistant properties. The inner core steel is covered with a cladding of soft stainless steel. The knife is therefore very easy to maintain. It also looks great with the nicely etched damascus lower blade which then transforms into the upper surface with its nashiji, or pear skin, finish.
A traditional walnut and black buffalo octagonal handle is a perfect match for the blade in terms of form and function. It's a great looker, and a great performer!
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.
The Kato Nashiji Suminagashi Petty 120mm is forged using VG-10 stainless steel, a proven Japanese cutlery steel valued for its strong edge retention, excellent wear resistance, and high corrosion resistance. VG-10 is trusted by some of the most respected names in the industry, including Shun and Miyabi. In this knife, the VG-10 core is clad in softer stainless steel and hammer forged to create a flowing suminagashi (Damascus) pattern. The upper blade road transitions into a nashiji, or pear-skin, finish, giving the knife a distinctive look while maintaining durability and ease of care.
Despite its compact size, this petty is a capable and versatile tool around the kitchen. It excels at in-hand work such as trimming, peeling, garnishing, and other fine detail tasks, while its rigid blade and clean grind allow it to move effortlessly through herbs and small ingredients. Light, precise, and easy to control, this is a fun yet highly functional knife that quickly becomes a favorite for small prep. The Kato Nashiji Suminagashi Petty 120mm is an easy recommendation.
The Kato Nashiji Suminagashi Petty 150mm is forged using VG-10 stainless steel, a proven Japanese cutlery steel valued for its strong edge retention, excellent wear resistance, and high corrosion resistance. VG-10 is trusted by some of the most respected names in the industry, including Shun and Miyabi. In this knife, the VG-10 core is clad in softer stainless steel and hammer forged to create a flowing suminagashi (Damascus) pattern. The upper blade road transitions into a nashiji, or pear-skin, finish, giving the knife a distinctive look while maintaining durability and ease of care.
With its longer 150mm edge length, this petty offers added reach and versatility while retaining the precision and control Kato san is known for. It performs beautifully for both in-hand work and light board tasks such as slicing fruit, trimming proteins, prepping vegetables, and handling detail-oriented kitchen jobs. The blade is rigid and responsive, allowing it to move effortlessly through herbs and small ingredients. Balanced, precise, and highly functional, this is a versatile petty that feels at home in a wide range of kitchen tasks. The Kato Nashiji Suminagashi Petty 150mm is an easy recommendation.
He also makes several types of knives under the family name of Kato. The santoku featured here is one of his creations featuring the popular stainless steel known as VG-10. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with this alloy possess very good edge retention while having wear and corrosion-resistant properties sought after by many chefs.
The Kato Nashiji Suminagashi Santoku is fairly average in its dimensions but not in its looks or performance. The inner core of VG-10 has an outer layer of Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the Damascus, which then transforms to a great-looking nashiji (pear skin) finish. Very unusual and very striking. The addition of some finely crafted kanji and a traditional octagonal walnut handle with buffalo horn ferrule completes this very attractive package.
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.
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.
They produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them essential tools for discerning cooks.
Remember that carbon steel will rust if left wet. For care, simply wash and wipe the blade dry with a towel after each use.
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.
This knife features a kurouchi (blacksmith) finish with iron cladding, giving it a rustic, workhorse aesthetic. The nakiri profile has a flat edge that excels at push cutting and chopping vegetables with precision and efficiency. The grind is even for easy use by both right- and left-handed users, and the taller blade provides excellent board clearance. As with all carbon steel knives, it will develop a patina over time and should be kept clean and dry between uses.
What Customers Are Saying:
Customers appreciate the exceptional sharpness, easy sharpening, and traditional feel of this knife. Many highlight its performance on vegetables and the satisfying cutting experience that comes from a hand-forged blade.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Allow a natural patina to develop, but remove any orange rust with a gentle abrasive like baking soda or Bar Keeper’s Friend.
This knife features a kurouchi (blacksmith) finish with iron cladding, giving it a rustic, handmade appearance. The petty profile is ideal for smaller tasks like trimming, peeling, and precision work on the board or in hand. The grind is even for easy use by both right- and left-handed users. With its light weight and nimble feel, this knife offers excellent control and responsiveness. As with all carbon steel knives, it will develop a patina over time and should be kept clean and dry between uses.
What Customers Are Saying:
Customers appreciate the razor-sharp edge, ease of sharpening, and traditional feel of this knife. Many note its excellent control for detailed work and the character that comes with a hand-forged blade.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Allow a natural patina to develop, but remove any orange rust with a gentle abrasive like baking soda or Bar Keeper’s Friend.
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.
This knife features a kurouchi (blacksmith) finish with iron cladding, giving it a rustic, handcrafted look. The santoku profile is designed for versatility, handling vegetables, proteins, and general prep work with ease. The grind is even for comfortable use by both right- and left-handed users, and the blade has a light, responsive feel that makes it easy to control. As with all carbon steel knives, it will develop a patina over time and should be kept clean and dry between uses.
What Customers Are Saying:
Customers appreciate the exceptional sharpness, smooth cutting feel, and ease of sharpening. Many highlight the traditional craftsmanship and the lively, responsive performance on the board.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Allow a natural patina to develop, but remove any orange rust with a gentle abrasive like baking soda or Bar Keeper’s Friend.
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.
Each Knife is hand forged by Mr. Keijiro Doi using Yasuki White Steel which is produced by Hitachi Metals.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kielcastkn||item.||solidtemplate||kikuichi-knives||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-85.png||||||Kikuichi Elite Carbon||||kitchen-knives > kikuichi-knives||Knife Brands > Kikuichi Knives > ||||||||||||||0||1||0||0||||kielcape12 kielca15peut kielcaho15 kielcagy21 kielcagy24 kielcasu24 kielcagy27 kielcasu27||||The Kikuichi Elite Carbon knife line is well regarded by professionals for high quality steel and easy re-sharpening. Kikuichi Elite Carbon knives are reactive and require special care. You need to keep the knives dry or they will quickly oxidize.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kielcagy21||item.||solidtemplate||kielcastkn||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-210mm-226.png||||||Kikuichi Elite Carbon Gyuto 210mm||KEC-G210||kitchen-knives > kikuichi-knives > kielcastkn||Knife Brands > Kikuichi Knives > Kikuichi Elite Carbon > ||170.000 ||||?wmode=transparent"||
Average rating is 5
By: Shaun
LouisianaOOTB,first impression; It’s really light and actually seems like a stainless knife for some reason. Weighs in at 148 grams. The balance point is fingertip length in front of the bolster.
Length of edge is actually 212mm,and the spine is right at 2mm. It is 43mm tall at the heel. There is a gentle curve through most of the blade,and you get about 3 inches of board contact when the heel is placed down.
The OOTB edge would shave arm hair with no problem,and was polished nicely. Not a toothy edge,they definitely took the time to buff it. I took about 10 or 15 minutes reprofiling it. I’m guessing OOTB was close to 20 degrees and I took it down to around 15. Steel had good wear resistance,especially for carbon. I started with Shapton 220 glass,with some of Ken’s 45 micron CBN mixed in. (wicked fast cutter,it’s a fun experiment)
Knife went from 220 to a 1000 Shapton glass,then on to my new natural Aoto. Finished on an 8000 super stone (yellow stone,NOT the snow white). Stropped 2 times on .75 CBN on balsa,twice on plain balsa. This edge was push cutting a tomato.
0.3Length of edge is actually 212mm,and the spine is right at 2mm. It is 43mm tall at the heel. There is a gentle curve through most of the blade,and you get about 3 inches of board contact when the heel is placed down.
The OOTB edge would shave arm hair with no problem,and was polished nicely. Not a toothy edge,they definitely took the time to buff it. I took about 10 or 15 minutes reprofiling it. I’m guessing OOTB was close to 20 degrees and I took it down to around 15. Steel had good wear resistance,especially for carbon. I started with Shapton 220 glass,with some of Ken’s 45 micron CBN mixed in. (wicked fast cutter,it’s a fun experiment)
Knife went from 220 to a 1000 Shapton glass,then on to my new natural Aoto. Finished on an 8000 super stone (yellow stone,NOT the snow white). Stropped 2 times on .75 CBN on balsa,twice on plain balsa. This edge was push cutting a tomato.
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.
Average rating is 5
By: Big Tex
Cibolo TXThis knife is one of the best knives I have owned. Sharp out of the box. I use this knife at work and at home.
0.3Kikuichi traces its origins to the 13th century, making it one of the oldest cutlery brands in Japan by a considerable margin. The company began as a swordsmith serving samurai and over the centuries evolved into one of Sakai most respected knife producers — a city already synonymous with the highest standards in Japanese blade making. That lineage is not just marketing; it reflects centuries of accumulated knowledge about steel, heat treatment, and edge geometry that informs every knife the brand produces today. The Elite Carbon line is Kikuichi at its most traditional — reactive carbon steel, laser cut in Sakai, built for cooks who want the performance of a true carbon gyuto without a boutique price tag.
The blade is constructed from SK-5 carbon steel, a high-carbon tool steel hardened to HRC 59-60 that takes an exceptionally keen edge and holds it well through sustained use. SK-5 is a straightforward, proven steel — less exotic than Aogami or Shirogami but highly capable in skilled hands and notably easy to bring back to sharpness on water stones. The laser cut construction produces a notably thin grind with a fine distal taper toward the tip, giving the knife a fast, light feel well beyond what its 7.7 oz weight suggests. At 243mm blade length and 52mm height the profile hits the most versatile dimensions in the 240mm gyuto range — enough belly for comfortable rocking cuts, enough flat edge for efficient push cutting. The symmetrical 50/50 bevel suits both right- and left-handed cooks. The black pakka wood handle is cleanly finished and well proportioned for the blade length. This is a reactive steel — patina development is normal and desirable, and the knife rewards the care habits that carbon steel owners will already have in place.
Care Instructions: SK-5 carbon steel is reactive and will rust if left wet. Wipe and dry the blade thoroughly after each use, especially after contact with acidic ingredients. Hand wash only — never put in the dishwasher. A light coat of camellia oil before storage protects against oxidation during longer rest periods. Sharpen on quality water stones; the steel responds quickly and rewards good technique. A natural patina will develop with use and will help stabilize the surface against further reactivity over time.
- Brand: Kikuichi
- Location: Sakai, Japan
- Construction: Laser Cut, Mono Steel
- Steel: SK-5 Carbon Steel
- HRC: 59-60
- Edge Grind: Even Grind
- Bevel: 50/50
- Handle: Black Pakka Wood
- Blade Length: 243mm
- Total Length: 375mm
- Spine Thickness at Heel: 2mm
- Blade Height: 52mm
- Weight: 7.7 oz (218g)
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kielcagy27||item.||solidtemplate||kielcastkn||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-270mm-252.png||||||Kikuichi Elite Carbon Gyuto 270mm||KEC-G270||kitchen-knives > kikuichi-knives > kielcastkn||Knife Brands > Kikuichi Knives > Kikuichi Elite Carbon > ||230.000 ||||||
||2.000 ||||1||1||1||0||||||||Handcrafted with centuries-old swordsmith precision by highly skilled Japanese artisans, the Elite Carbon 270mm Gyuto accommodates left- and right-handed users. Softer carbon SK-5 steel is a feature you will love at home or at work for its ease of use in slicing meats, vegetables, and fruits of almost any type. The full-length edge from tip to heel is also easier to sharpen before or after every use. This is a large knife, but it may well become your most-used blade with its multipurpose capabilities.
The black, pakka wood Western-style handle is triple riveted with a stainless steel bolster. This creates a perfect balance that will feel just right in any size grip.
Kikuichi Elite Carbon knives are made of a mono steel soft carbon construction and can react to acids, developing some staining without proper care. Over time, they will slowly develop a grayish patina. Careful washing and thoroughly drying the blade after any cutting or chopping task will help prevent oxidation development. The Kikuichi 270mm Elite Gyuto is a knife with a nimble feel, classic beauty, and a fine edge profile that makes smoother cuts with less effort. This is a big knife for big jobs, but one that will also find pride of place in most professional or home kitchens where size and speed matter.Weight: 9.6 oz (274 g) Edge Length: 274 mm Total Length: 410 mm Spine Thickness at Base: 2 mm Blade Height: 57 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kielcaho15||item.||solidtemplate||kielcastkn||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-honesuki-150mm-254.png||||||Kikuichi Elite Carbon Honesuki 150mm||KEC-Honesuki||kitchen-knives > kikuichi-knives > kielcastkn||Knife Brands > Kikuichi Knives > Kikuichi Elite Carbon > ||140.000 ||||||
The black, pakka wood Western-style handle is triple riveted with a stainless steel bolster. This creates a perfect balance that will feel just right in any size grip.
Kikuichi Elite Carbon knives are made of a mono steel soft carbon construction and can react to acids, developing some staining without proper care. Over time, they will slowly develop a grayish patina. Careful washing and thoroughly drying the blade after any cutting or chopping task will help prevent oxidation development. The Kikuichi 270mm Elite Gyuto is a knife with a nimble feel, classic beauty, and a fine edge profile that makes smoother cuts with less effort. This is a big knife for big jobs, but one that will also find pride of place in most professional or home kitchens where size and speed matter.
||2.000 ||||1||1||1||0||||||||Made with a mono-steel construction of SK-4 carbon steel, the Kikuichi Elite Carbon Honesuki is a well-made boning knife that can also be used for many other cutting tasks around the kitchen. It is a thin knife by normal honesuki standards and has an asymmetrical single bevel blade biased for right-handed users. The nicely shaped tip allows for easy entry into tight places like chicken carcasses and meat ribs. SK-4 steel is a soft carbon alloy that takes a very sharp edge. It is also a fairly easy steel to sharpen. The steel is hardened to 59-60 HRC. However, you must take extra care to keep the blade clean and dry between uses, as it will rust if not given this attention.
The knife has a well-finished pakka wood handle with a metal bolster and 3 rivets. The handle gives this honesuki a slightly rearward balance point. This is a lovely boning knife made by one of the oldest sword makers in Japan.Weight: 5.6 oz (158 g) Edge Length: 155 mm Total Length: 275 mm Spine Thickness at Base: 2 mm Blade Height: 41 mm Weight: 2.7 oz (78 g) Blade Length: 125 mm Total Length: 238 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kielca15peut||item.||solidtemplate||kielcastkn||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-150mm-petite-utility-73.png||||||Kikuichi Elite Carbon Petty 150mm||KEC-P150||kitchen-knives > kikuichi-knives > kielcastkn||Knife Brands > Kikuichi Knives > Kikuichi Elite Carbon > ||100.000 ||||||||2.000 ||||1||1||1||0||||||||Kikuichi is a knife manufacturer that can trace its roots back over 700 years with a legacy as a true samurai swordsmith. They have been producing superior kitchen knives for over 100 years.
The Kikuichi Elite Carbon Steel Petty knife is made of SK-4 soft high carbon steel in a mono-steel construction. This results in a blade that takes a really great edge and sharpens with relative ease. Of course, the steel is quite reactive so you do need to take care of keeping the knife dry and clean. Eventually a patina will form which will aid in this endeavor.
It is quite a light knife overall and the black pakka wood handle gives it a nice balance and look. 150mm petty knives are a perfect choice for most small- to medium-sized cutting and slicing jobs, especially where space is at a premium. The blade has a very nice thin grind. Maker: Kikuichi Location: Sakai, Japan Construction: Mono Steel, Stamped Steel Type: Swedish Carbon Steel Weight: 2.9 oz (84 g) Edge Length: 155 mm Total Length: 268 mm Spine Thickness at Base: 1.7 mm Blade Height: 29.4 mm
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kielcape12||item-1||solidtemplate||kielcastkn||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-petty-120mm-203.png||||||Kikuichi Elite Carbon Petty 120mm||KEC-P120||kitchen-knives > kikuichi-knives > kielcastkn||Knife Brands > Kikuichi Knives > Kikuichi Elite Carbon > ||80.000 ||||||||||||1||1||1||0||||||||The Kikuichi Elite Carbon Petty is a really handy knife to have around the kitchen. It is small and light and will take on so many tasks that a larger blade just cannot handle.
It is made using a mono steel construction of SK-4 carbon steel. SK-4 is a soft carbon alloy that takes a very sharp edge. It also makes for a fairly easy knife to sharpen. The steel used here is hardened to 59-60 HRC. Being made from solid carbon steel, you must take extra care to keep the blade clean and dry between uses, as it will rust if not given this attention. After a bit of time, a patina will develop, which will reduce the chances of corrosion and thus the required maintenance.
A nicely finished black pakka wood handle endows the knife with a good balance and feel. It is attached with a stainless steel bolster and three rivets.
Kikuichi is a knife manufacturer that can trace its roots back over 700 years with a legacy as a true samurai swordsmith. They have been producing superior kitchen knives for over 100 years. This is a very well-made and priced knife that will find favor in many professional and home kitchens.
Average rating is 4
By: Matt
Atlanta,GAThe knife is a decent deal for the money. Fit and finish leaves a little to be desired as the handle had some very small gaps where it attached to the tang. Also,the markings on the knife were stamped on rather than engraved which means they’ll disappear with any amount of patina/use. Holds and edge well and takes one very quickly. Blade is flexible (though not like a boning knife).
0.3The 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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kielcasu24||item.||solidtemplate||kielcastkn||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-sujihiki-240mm-257.png||||||Kikuichi Elite Carbon Sujihiki 240mm||KEC-S240||kitchen-knives > kikuichi-knives > kielcastkn||Knife Brands > Kikuichi Knives > Kikuichi Elite Carbon > ||200.000 ||||||
||1.100 ||||1||1||1||0||||||||Sujihikis are often regarded as a Western variation on a classic yanagiba blade. They feature a double-sided grind and are optimized for slicing and carving a variety of boneless meat and fish products with precision and ease. Because of the relatively long blade-to-height ratio, they achieve this act with very little drag or food stickage. The soft carbon mono steel construction has a very tight grain structure. This endows the knife with a wonderfully sharp, steep edge which is easy to maintain and sharpen. Of course, it will rust if it is not completely dried after use. The gray patina that develops will aid in this corrosion resistance over time.
The 9.75" blade is attached to a nicely finished pakka wood handle with three rivets. The edge has an 80/20 bevel. The balance is central and the knife feels light and fast. With its fine construction and sharp edge out of the box, the Kikuichi Elite Carbon Sujihiki 240mm is one of our most popular sujihikis. The HRC on this is about 60.Steel: SK5 Carbon Steel Handle: Pakka Wood Weight: 6.0 oz (172 g) Edge Length: 251 mm Total Length: 374 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm ||1.100 ||||1||1||1||0||||||||The Kikuichi Elite Carbon Sujihiki 270mm is the perfect choice for all those slicing and carving jobs involving cooked or raw boneless proteins. The double-sided blade features an 80/20 bevel and a very steep edge. It is constructed from a soft carbon alloy, which takes a screaming sharp edge and allows for easy sharpening. Out-of-the-box sharpness is good, but it will become first class with a quick trip to your favorite fine water stone. The carbon steel will react with food but not as badly as some others out there. Careful drying and cleaning will minimize this reactivity. A nice patina will develop over time that aids in corrosion resistance.
This is a lovely looker and great performer capable of making the thinnest slices in one single stroke. The long blade-to-height ratio minimizes food sticking and makes carving sessions a joy. It is a light blade that is well balanced by the black pakka wood western-style handle. Weight 6.1 oz (174 g) Edge Length: 273 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kikuichi-knives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-knives-80.png||||||Kikuichi Knives||||kitchen-knives||Knife Brands > ||||||||||||||1||1||0||0||||kikuichi1 kielcastkn kiwada||||Kikuichi knives and cutlery are much sought after by professionals who care about the tools they use. Kikuichi has been producing superior kitchen knives for more than a hundred years and the company origin dates back some seven hundred years. Kikuichi was originally a manufacturer of Samurai swords that bore the Emperor's Chrysanthemum symbol as a mark of their excellence.
Chef Knives To Go is proud to offer these excellent knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kikuichi1||item.||solidtemplate||kikuichi-knives||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-80.png||||||Kikuichi Swedish Warikomi Damascus||||kitchen-knives > kikuichi-knives||Knife Brands > Kikuichi Knives > ||||||||||||||0||1||0||0||||kiswwadape15 kiwana17 kiswwada kiswwadagy21 kiswwadagy24 kiswwadasu24||||Kikuichi Swedish Warikomi Damascus. This series is made with 45 layers of nickel and AEB-L stainless steel. The result is a beautiful Damascus knife that holds the sharpest cutting edge with easy maintenance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiswwadagy21||item-1||solidtemplate||kikuichi1||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-210mm-290.png||||||Kikuichi Swedish Warikomi Damascus Gyuto 210mm||KSW-G210||kitchen-knives > kikuichi-knives > kikuichi1||Knife Brands > Kikuichi Knives > Kikuichi Swedish Warikomi Damascus > ||350.000 ||||||
The 9.75" blade is attached to a nicely finished pakka wood handle with three rivets. The edge has an 80/20 bevel. The balance is central and the knife feels light and fast. With its fine construction and sharp edge out of the box, the Kikuichi Elite Carbon Sujihiki 240mm is one of our most popular sujihikis. The HRC on this is about 60.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kielcasu27||item.||solidtemplate||kielcastkn||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-sujihiki-270mm-254.png||||||Kikuichi Elite Carbon Sujihiki 270mm||KEC-S270||kitchen-knives > kikuichi-knives > kielcastkn||Knife Brands > Kikuichi Knives > Kikuichi Elite Carbon > ||230.000 ||||||
Average rating is 4.4
By: Kel @ KnifeForums
Portland,ORA really excellent sujihiki. Came very sharp out of the box and got even sharper afterward.
Balance is perfect and the blade profile is spot-on for my uses (mainly western-style slicing of cooked proteins).
This knife slides through meat with no sticking at all,which is a beautiful thing.
0.3Balance is perfect and the blade profile is spot-on for my uses (mainly western-style slicing of cooked proteins).
This knife slides through meat with no sticking at all,which is a beautiful thing.
By: david sin
oakland,cathis knife looks flawless out of the box. one of the best knives i have bought,should’ve bought this earlier before. on the first nigth on the job,it worked perfectly and fish barely sticks to it =) one thing i hate about carbon is that it discolors if moisture "baked" itself in the blade. But,overall this is a good buy! oh and one more thing: the black saya cover offered in this page barely fits the sujihiki,dont even bother with the cover. it fits just in to scratch the knifes edge,bad bad design but the paint looks great...
0.3By: Sean
Seattle,WAThis knife excels at slicing. For carbon steel,it’s not as reactive as some of my others. Pretty sharp out of the box. I like it!
0.3By: Dan B
Vancouver,BCBeautiful knife. I took it from 1000 to 8000 on my shapton hones,it’s incredibly sharp and nothing sticks to it.
Definitely should have bought this earlier.
0.3Definitely should have bought this earlier.
By: E-rock
Atlanta,GaNice knife I’ve used it almost everyday since purchase. Great for slicing protiens
0.3By: Ian Bock
Brooklyn,NYBought this knife a few months ago for slicing fish and have been pretty disappointed since I opened the box. Balance isn’t as good as my kikuichi carbon guyoto,handle feels light and cheap in comparison,and the kanji is screened on instead of stamped like they used to be. Knife sharpens up pretty easily on my 1000 & 6000 stones,but it definitely doesn’t hold an edge as well as some of my other carbon knives. Would definitely recommend spending the extra cash and going for the misono sujihiki instead.
0.3By: Ted
Pleasanton I love it,great knife.
0.3This is a lovely looker and great performer capable of making the thinnest slices in one single stroke. The long blade-to-height ratio minimizes food sticking and makes carving sessions a joy. It is a light blade that is well balanced by the black pakka wood western-style handle.
Chef Knives To Go is proud to offer these excellent knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kikuichi1||item.||solidtemplate||kikuichi-knives||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-80.png||||||Kikuichi Swedish Warikomi Damascus||||kitchen-knives > kikuichi-knives||Knife Brands > Kikuichi Knives > ||||||||||||||0||1||0||0||||kiswwadape15 kiwana17 kiswwada kiswwadagy21 kiswwadagy24 kiswwadasu24||||Kikuichi Swedish Warikomi Damascus. This series is made with 45 layers of nickel and AEB-L stainless steel. The result is a beautiful Damascus knife that holds the sharpest cutting edge with easy maintenance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiswwadagy21||item-1||solidtemplate||kikuichi1||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-210mm-290.png||||||Kikuichi Swedish Warikomi Damascus Gyuto 210mm||KSW-G210||kitchen-knives > kikuichi-knives > kikuichi1||Knife Brands > Kikuichi Knives > Kikuichi Swedish Warikomi Damascus > ||350.000 ||||||
||||||1||1||1||0||||||||Kikuichi Swedish Warikomi Damascus. This is our most popular style of knife, the 210mm gyuto. It can be used in almost every situation in a kitchen! It is small enough for some detailed work, but large enough to tackle almost anything you throw at it.
This knife is made with multiple layers of nickel and stainless AEB-L steel, which creates a beautiful damascus pattern, as well as a super strong base that takes a super sharp edge.
These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.Weight: 4.2 oz (120 g) Blade Length: 216 mm Total Length: 350 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiswwadagy24||item-1||solidtemplate||kikuichi1||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-240mm-256.png||||||Kikuichi Swedish Warikomi Damascus Gyuto 240mm||KSW-G240||kitchen-knives > kikuichi-knives > kikuichi1||Knife Brands > Kikuichi Knives > Kikuichi Swedish Warikomi Damascus > ||390.000 ||||||||||||1||1||1||0||||||||Handmade in Sakai, the Kikuichi Swedish Warikomi knives are examples of excellent fit and finish. The Damascus finish is created by folding layers of nickel with AEB-L stainless steel, 45 layers in all. It is then heat-treated to HRC 60. Add an octagonal rosewood handle, and you have a gorgeous piece of art. This is the 240mm gyuto, a large multi-use knife for any kitchen. Weight: 5.1 oz (146 g) Blade Length: 246 mm Total Length: 390 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiwana17||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warkikomi-nakiri-175mm-84.png||||||Kikuichi Swedish Warikomi Damascus Nakiri 175mm||KSW-N175||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||290.000 ||||||||||||1||1||1||0||||||||The Kikuichi knife company has been producing high quality kitchen knives for the professional market for over 100 years. In fact the original company dates back 700 years. Kikuichi was originally a manufacturer of Samurai swords that bore the Emperor's Chrysanthemum symbol as a mark of their excellence.
We have recently added a new line of high-quality Swedish Warikomi Damascus cutlery to the Kikuichi range. As the name suggests, they are fashioned from the Swedish steel known as AEB-L. This fine steel was originally developed for the razor blade industry, as it has the ability to take a very fine edge. The alloy also boasts high corrosion resistance with medium-range wear resistance. An added bonus is that it is very easy to sharpen. The inner core of AEB-L is clad with a total of 45 layers of Damascus stainless steel. This not only adds to the beauty of the knife, but it also makes maintenance so much easier.
This is a classic nakiri in terms of size and shape. These knives are becoming quite popular in many Western kitchens of late. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer a push-cutting style. These knives are handmade in Sakai and have excellent fit and finish. The handles are made from rosewood and are a traditional octagonal shape. Brand: Kikuichi Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Stainless Damascus Edge Steel: AEB-L HRC: 60 Weight: 4.3 oz (122 g) Blade Length: 160 mm Total Length: 302 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiswwadape15||item-1||solidtemplate||kikuichi1||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-petty-150mm-238.png||||||Kikuichi Swedish Warikomi Damascus Petty 150mm||KSW-P150||kitchen-knives > kikuichi-knives > kikuichi1||Knife Brands > Kikuichi Knives > Kikuichi Swedish Warikomi Damascus > ||230.000 ||||||||||||1||1||1||0||||||||Kikuichi Swedish Warikomi Damascus Petty 150mm. This series is made with 45 layers of nickel and stainless steel. The result is a beautiful Damascus knife that holds a super sharp cutting edge with easy maintenance. The steel used in this knife is AEB-L for optimum cutting performance, and it is heat-treated to HRC 60.
These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal. Maker: Kikuichi Location: Sakai, Japan Construction: San Mai Edge Grind: Even 50/50 Cladding: Damascus Finish: Mirror Edge Steel: Swedish Stainless Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 2.2 oz (62 g) Blade Length: 155 mm Total Length: 273 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiswwada||item-1||solidtemplate||kikuichi1||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-santoku-180mm-290.png||||||Kikuichi Swedish Warikomi Damascus Santoku 180mm||KSW-S180||kitchen-knives > kikuichi-knives > kikuichi1||Knife Brands > Kikuichi Knives > Kikuichi Swedish Warikomi Damascus > ||290.000 ||||||||||||1||1||1||0||||||||Kikuichi Swedish Warikomi Damascus Santoku 180mm. This is a beautiful Damascus knife that holds a really sharp cutting edge with easy maintenance. The steel used in this knife is AEB-L for optimum cutting performance, and it is heat-treated to HRC 60.
Each side uses 22 layers of nickel steel and stainless steel, which creates a beautiful multilayer pattern. These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal. Weight: 4.2 oz (118 g) Blade Length: 186 mm Total Length: 320 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiswwadasu24||item-1||solidtemplate||kikuichi1||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-sujihiki-240mm-202.png||||||Kikuichi Swedish Warikomi Damascus Sujihiki 240mm||KSW-S240||kitchen-knives > kikuichi-knives > kikuichi1||Knife Brands > Kikuichi Knives > Kikuichi Swedish Warikomi Damascus > ||370.000 ||||||||1.500 ||||1||1||1||0||||||||The Kikuichi Swedish Warikomi Damascus knives are made from a core of AEB-L stainless steel which has a cladding of 22 layers of nickel and stainless steel applied to both sides. AEB-L was originally developed for the razor blade industry, as it has the ability to take a very fine edge. The alloy also boasts high corrosion resistance with medium-range wear resistance. An added bonus is that it is very easy to sharpen.
The phrase “beauty is only skin deep” does not apply to this great-looking and performing sujihiki. At 240mm long, it occupies the shorter end of the sujihiki scale, so it's a perfect choice for users with limited board space. However, it is long enough for single-slice cuts to be performed on most ingredients. This is particularly important with fresh fish. Fewer slices equal less cellular damage and a cleaner-looking cut. These also make great sushi knives for those not wanting the singular nature of the yanagiba blade. Of course, the double bevel means they are good for both left- and right-handed users.
The picture is perfected with the addition of a beautifully crafted octagonal handle made from rosewood and black pakka wood. Brand: Kikuichi Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Stainless Damascus Edge Steel: AEB-L HRC: 60 Weight: 4.0 oz (114 g) Blade Length: 247 mm Total Length: 381 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiwada||item.||solidtemplate||kikuichi-knives||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-102.png||||||Kikuichi Warikomi Damascus||||kitchen-knives > kikuichi-knives||Knife Brands > Kikuichi Knives > ||||||||||||||0||1||0||0||||kiwadasa18 kiwadana16 kiwadagy21 kiwadagy24||||The Kikuichi Warikomi Damascus line has a comfortable western style handle, thin grind and hammered finish. It's a smooth and efficient cutter for daily prep. A great choice for cooks who want a refined and easy to use knife with classic Japanese performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiwadagy21||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-gyuto-210mm-322.png||||||Kikuichi Warikomi Damascus Gyuto 210mm||KWD-G210||resources > gyutos > gyutos210mm > 21wehagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||350.000 ||||||||||||1||1||1||0||||||||The Kikuichi Warikomi Damascus Gyuto 210mm is a beautifully made and easy-to-use chef's knife that blends Japanese blade making with a familiar Western-style handle. It is a great all-around cutter that is light, nimble, and built to handle daily prep with confidence.
The VG10 Damascus blade is made with a VG10 cutting core and 17 layers of Damascus cladding. VG10 is known for excellent edge retention, stain resistance, and toughness. The layered pattern gives the blade a classic and refined look. The hammered surface helps release food as you cut, reducing drag and adding a handmade look.
The full tang handle is crafted from warm, natural wood and shaped in a Western style, giving it a familiar feel for anyone used to European knives. It is comfortable, balanced, and easy to control. At 210mm, this gyuto hits the sweet spot for versatility. It is ideal for slicing, chopping, and general prep. The thin grind makes it a smooth and precise cutter. At about 46 mm tall, the blade gives you good knuckle clearance on the board while still feeling slim and easy to handle.
Each knife is handmade by Kikuichi in Japan and carries the chrysanthemum logo, a mark with centuries of history behind it. Weight: 6.5 oz (184 g) Blade Length: 215 mm Total Length: 338 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm
The Kikuichi Warikomi Damascus Gyuto 210mm is a reliable and attractive workhorse that feels great in the hand and excels across a wide range of tasks. It is a strong choice for both pros and home cooks who want a refined and high-performing knife.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiwadagy24||item-1||solidtemplate||kiwada||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-gyuto-240mm-337.png||||||Kikuichi Warikomi Damascus Gyuto 240mm||KWD-G240||kitchen-knives > kikuichi-knives > kiwada||Knife Brands > Kikuichi Knives > Kikuichi Warikomi Damascus > ||390.000 ||350.000 ||||||||||1||1||1||0||||||||The Kikuichi Warikomi Damascus Gyuto 240mm is a beautifully crafted all-purpose kitchen knife that blends traditional Japanese blade making with a familiar Western style handle. It is light, responsive, and designed to handle daily prep with confidence and ease.
The blade uses a VG10 cutting core wrapped in 17 layers of Damascus cladding. VG10 is known for its edge retention, stain resistance, and toughness, making it an excellent choice for a hardworking gyuto. The layered pattern gives the blade a classic and refined look, while the hammered surface helps reduce sticking by encouraging food release.
The Western-style handle is made from warm, natural wood and shaped for a comfortable, familiar grip. At 240mm, this gyuto offers extra reach for larger ingredients and more efficient slicing while still feeling balanced and easy to control. The thin grind provides smooth and precise cutting performance across a wide range of tasks.
Each knife is handmade by Kikuichi in Japan and carries the chrysanthemum crest, a symbol of their long tradition of quality and craftsmanship.
Care instruction: Hand wash and dry after use, and avoid the dishwasher.
Specifications:
Weight: 8.6 oz (244 g) Blade Length: 247 mm Total Length: 375 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiwadana16||item-1||solidtemplate||wehana||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-nakiri-165mm-13.png||||||Kikuichi Warikomi Damascus Nakiri 165mm||KWD-N165||resources > nakiri-knives > wehana||Knife Types > Nakiris > Western Handled Nakiris > ||300.000 ||||||||||||1||1||1||0||||||||Kikuichi has a long history of making fine kitchen knives, and this Warikomi Damascus Nakiri 165mm is a great example of their blend of tradition, performance, and everyday practicality. The blade uses a VG10 core wrapped in 17 layers of Damascus cladding. VG10 is known for its good edge retention, stain resistance, and toughness, making it a reliable choice for daily prep. The layered damascus pattern adds visual appeal, and the hammered finish helps release food as you cut.
The Western-style handle is shaped from natural hardwood for a warm and comfortable feel in the hand. At 165mm, this nakiri offers a nimble size for vegetables and general prep while still feeling sturdy and easy to guide. The thin grind delivers smooth performance and clean cuts across a wide range of ingredients.
Each knife is handmade by Kikuichi in Japan and finished with their chrysanthemum crest, a mark of their long-standing craftsmanship.
Features:
Made in Sakai, Japan Construction: San mai Steel: VG10 Edge Grind: 50/50
Care instruction: Hand wash and dry after use, and avoid the dishwasher.
Specifications:
Weight: 6.3 oz (180 g) Blade Length: 161 mm Total Length: 290 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiwadasa18||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-santoku-185mm-13.png||||||Kikuichi Warikomi Damascus Santoku 185mm||KWD-S185||resources > santokuknives > wehasa||Knife Types > Santoku Knives > Western Handled Santokus > ||300.000 ||||||||||||1||1||1||0||||||||Kikuichi has a long history of making fine kitchen knives, and this Warikomi Damascus Santoku is a versatile all-purpose cutter designed for daily prep in home and professional kitchens. The blade uses a VG10 core wrapped in 17 layers of Damascus cladding. VG10 offers good edge retention, stain resistance, and toughness, making it an ideal choice for a hardworking, everyday knife. The layered Damascus pattern gives the blade a refined look, while the hammered surface encourages food release as you cut.
The Western-style handle is shaped from natural hardwood and provides a warm, comfortable feel in the hand. At 180mm, this santoku is easy to maneuver and excels at vegetables, proteins, herbs, and general prep tasks. The thin grind delivers smooth cuts and confident performance across a wide range of ingredients.
Each knife is handmade by Kikuichi in Japan and finished with their chrysanthemum crest, a symbol of their long-standing craftsmanship.
Care instruction: Hand wash and dry after use and avoid the dishwasher.
Features:
Made in Sakai, Japan Construction: San mai Steel: VG10 Edge Grind: 50/50
Specifications:
Weight: 6.2 oz (178 g) Blade Length: 187 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kibl2de16||item-1||solidtemplate||dekn10||https://s.turbifycdn.com/aah/chefknivestogo/kikumori-white-2-deba-165mm-61.png||||||Kikumori White #2 Deba 165mm||SK-D165||resources > deba-knives > dekn10||Knife Types > Deba Knives > Deba Knives 105-170mm > ||180.000 ||||||||||||1||1||1||0||||||||Sakai Kikumori Hamono is a well-established knife shop in Sakai that deals with traditional craftsmen in the area. They were founded in 1926. Sakai is the mecca of Japanese knife making and they are known for the best quality and traditional manufacturing techniques. Company: Sakai Kikumori Hamono Blacksmith: Tanaka san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Edge Grind: Single-bevel, right-handed Engraving: Hand Engraved Handle: Magnolia Oval Weight: 9.2 oz (262 g) Blade Length: 173 mm Total Length: 310 mm Spine Thickness at Base: 7.4 mm Blade Height at Base: 50.1 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kingcombostone||item-1||solidtemplate||cost||https://s.turbifycdn.com/aah/chefknivestogo/king-combo-stone-800-6000-90.png||||||King Combo Stone 800/6000||ST-04||specials > linecooks > sharpening-stones > cost||Resources > For Professionals > Sharpening Stones > Combination Stones > ||60.000 ||||||||3.000 ||||1||1||1||0||||||||This is the perfect stone combo for new or occasional freehand sharpeners. It combines an 800-grit side for edge setting and sharpening and a 6000-grit side for final polishing and honing.
The King Deluxe stones are made with aluminum oxide particles suspended in a clay matrix. This combination allows the user to feel the cutting effect and thus control the process with more precision. Using water as the lubricant, the cutting particles are constantly washed away and replaced with new sharp particles that efficiently continue the polishing or honing process.
These stones are on the soft side of the scale and as such will require resurfacing as they will dish quite quickly. They need to be soaked in water for about 15 minutes prior to use.
King stones have earned a worldwide reputation as one of the go-to waterstones and they are a natural choice for many first time practitioners of the freehand sharpening art. This is a great combo stone to “hone” your skills! And an exceptional value for such a good all-around product. Measures 185 x 63 x 25mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kingstones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/king-stones-53.png||||||King Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||kingcombostone yasttr||||Matsunaga, which produces the brands KING and SUN TIGER is perhaps the best-known manufacturer in Europe. Its strongpoint is producing very traditional soft stones that abrade quickly to reveal new sharp cutting particles. These kinds of stones must be dressed very often to keep them flat and effective.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|regiwipute||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/reddit-gift-with-purchase-tenugui-70.png||||||Kiridashi SK5 Katakana||YHH-100||resources > foldingknives||Knife Types > Higo Folders, Hunters, Axes > ||12.000 ||||||||||||1||1||1||0||||||||The Slim Kiridashi with brass handle and saya is a compact, beautifully made little utility knife that is easy to carry and surprisingly useful. The SK5 carbon steel edge takes a very sharp edge and performs well for light cutting tasks, opening packages, trimming, and other everyday jobs where a small blade is all you need. The brass handle and matching sheath give it a distinctive look, and the brass sheet is secured by friction using a small dent made by the blacksmith on the side. A kanji stamp on the exterior sheath adds a nice traditional detail and reads “pennant knife.”
At just 20 grams, this kiridashi is incredibly light and slim, making it easy to slip into a pocket, pouch, or tool roll. Despite its small size, it feels purposeful and well made, with the kind of sharpness and practicality that makes it easy to reach for again and again. Customers especially like how compact, flat, and convenient it is for quick cutting tasks, and it also makes a fun and thoughtful gift.
Care Instructions: This knife uses carbon steel and should be kept clean and dry after use to prevent rust. Do not leave it wet or store it in the sheath while damp. Avoid cutting very hard materials or twisting the blade during use.
Style: Slim Kiridashi Edge Steel: SK5 Carbon Steel Handle Material: Brass Saya Material: Brass Stamp: Kanji stamp reading “Pennant Knife” Overall Length: 127mm Width: 17mm Thickness: 1.7mm Weight: 20g||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiritsukeknife||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/kiritsuke-knives-85.png||||||Kiritsukes||||resources||Knife Types > ||||||||||||||0||1||0||0||||kiupto21 ki24andab||||Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. Many appreciate the striking aesthetics of the profile and the reverse tanto profile makes the pointed tip very nimble but also delicate while the flat profile lends itself well to chopping and push cutting.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ki24andab||item.||solidtemplate||kiritsukeknife||https://s.turbifycdn.com/aah/chefknivestogo/kiritsues-240mm-and-above-16.png||||||Kiritsukes 240mm and Above||||resources > kiritsukeknife||Knife Types > Kiritsukes > ||||||haasshdaki24||||||||0||1||0||0||||haaski24 haasmoki24 hag3ki24 hasg2daki24 harysg2ki24 kapski241 ki24kibl2 kidaki24wh1 ki27kibl2ro kidawh1ki27 koaski24 koaosuki24 kohaki24 kovgdaki24 mabl2naki24 moritaka13 moki27 nisi3daki24 nivgtsdaki24 nisg2daki24 nisg2tski241 nisg2tski24 sawh2ki24 risawh2ki27 suzddaki24 suaosuki24cu suaosuki24cu2 tabl2ki24 tagrchki26 tadahavgki27 tagrchki30 tastclki tsbl2tski23 yaginahaenki yowh2naki24 yofuwh1ki241 yubl2ki24 ckkisa24 chwoco flmipocl||||The kiritsuke knife masterfully blends the functionality of a slicing knife with that of a chef's knife. They come in both single and double bevel. Its design excels in both push and pull cutting techniques, and its comparatively flatter edge ensures it performs admirably as a slicer. These traits have made it highly favored among chefs who frequently handle both protein and vegetable preparation, without the need for rocking motions through larger items.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiupto21||item.||solidtemplate||kiritsukeknife||https://s.turbifycdn.com/aah/chefknivestogo/kiritsukes-up-to-210mm-28.png||||||Kiritsukes Up To 210mm||||resources > kiritsukeknife||Knife Types > Kiritsukes > ||||||||||||||0||1||0||0||||ka1k6ki18 giheihap401 tsbl2tski20 haaswaki21 haasmoki21 hag3naki21 hahagiki21 harysg2ki21 hasg2daki21 haatki21 ki210kibl2 kidaki21wh1 koaosuki21 ensrki21 mag3ki21 mabl2naki21 moas21ki muaski21 nagiki21 nisg2dana18 nisg2daki21 nisg2tsbu21 nivgtski21 sawh2ki21 satasg2ke19 todpki21 toreki15 tsassaki21 tsaudagy24 tsnaauki21 tsg3ki21 yaaskutski21 yaginahaenki1 yosg2ki21 yowh2naki21 yofuwh1ki24 ckkisa21||||The kiritsuke knife style blends the functionality of a sujihiki with that of a gyuto. Our collection features both single-bevel and double-bevel knives. Its design excels in both push and pull cutting techniques, and its comparatively flatter edge ensures it performs admirably as a slicer. These traits have made it highly favored among chefs who frequently handle both protein and vegetable preparation, without the need for rocking motions through larger items.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|bl2stkn||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-steel-knives-71.png||||||Kitaoka Blue #2||||shopbysteel > blue2steel||Shop by Steel > Blue #2 Steel > ||||||||||||||0||1||0||0||||ki16debl2 ki18debl2 ki18fubl2 ki210kibl2 ki21yabl2 ki24kibl2 ki24yabl2 ki27kibl2ro ki27yabl2 ki30yabl2 kitaoka2 kitaoka1||||Hideo Kitaoka makes Traditional Japanese knives and has been working at his craft for over 30 years. He works at Takefu Village knife co-operative along with many other smiths and does excellent work.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ki16debl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-165mm-deba-blue-2-189.png||||||Kitaoka Blue #2 Deba 165mm||C-1101||shopbysteel > blue2steel > bl2stkn||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||180.000 ||||||||2.000 ||||1||1||1||0||||||||Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types. His knives of choice are all traditional blade designs featuring a single bevel. His deba knives are among his most prized and appreciated.
The Kitaoka 165mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2.
Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.
Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy. This beautifully finished, strong blade is fitted with a nice, rosewood octagonal handle. Maker: Kitaoka Steel: Blue #2 HRC: 62-63 Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Finish: Satin Weight: 9.7 oz (276 g) Blade Length: 171 mm Total Length: 308 mm Spine Thickness at Base: 7 mm Blade Height: 51 mm Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kitaoka2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-deba-165mm-blue-2-lefty-147.png||||||Kitaoka Blue #2 Deba 165mm Lefty||KitaokaAO-Deba165LEFT||shopbysteel > blue2steel > bl2stkn||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||185.000 ||||||||2.000 ||||1||1||1||0||||||||Deba knives are one of the three most popular traditional knife shapes in Japan. The deba is mainly used for cleaning and filleting fish and dressing poultry and other meats. The heaviness of the very wide spine lends stability and extra heft that is needed to cut through tough joints and bones with ease. The thick spine of the blade gradually becomes thinner towards the tip allowing for a great amount of control in manipulating the blade when filleting fish and guiding it along bones.
The Kitaoka 165mm Deba is made from Blue #2 Hitachi steel. This is a very popular alloy for kitchen knives. It is the same as White #2 but with added chromium and tungsten. These elements endow the alloy with better corrosion resistance and edge retention. Remember, though, that this is a carbon steel and must be carefully cleaned and dried after use.
Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, it features better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy.
This beautifully finished, strong blade is fitted with an upgraded rosewood octagonal handle with black pakka wood ferrule.
This single-bevel knife is made specifically for left-handed users. Blacksmith: Kitaoka San Location: Echizen, Japan Construction: Hammer Forged, Left Handed Grind Handle: Rosewood Octagonal Weight: 10.5 oz (296 g) Blade Length: 170 mm Total Length: 308 mm Spine Thickness at Base: 6.8 mm Blade Height at Base: 50.5 mm Please note the video has the old handle. The new one is correctly pictured above. We are only shipping Kitaoka knives in the USA
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.
Average rating is 5
By: Christopher Le
Garden groveThe knife is beautiful and cuts like a dream. It’s super light and super thin.
0.3By: Michael Bartley
Los Angeles,CASuper thin knife. Came in at 248 mm so a little long,but that is not a problem for me. Great cutter. No wedging at all. The damascus patter is stunning. Great edge retention.
0.3
We have recently added a new line of high-quality Swedish Warikomi Damascus cutlery to the Kikuichi range. As the name suggests, they are fashioned from the Swedish steel known as AEB-L. This fine steel was originally developed for the razor blade industry, as it has the ability to take a very fine edge. The alloy also boasts high corrosion resistance with medium-range wear resistance. An added bonus is that it is very easy to sharpen. The inner core of AEB-L is clad with a total of 45 layers of Damascus stainless steel. This not only adds to the beauty of the knife, but it also makes maintenance so much easier.
This is a classic nakiri in terms of size and shape. These knives are becoming quite popular in many Western kitchens of late. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer a push-cutting style. These knives are handmade in Sakai and have excellent fit and finish. The handles are made from rosewood and are a traditional octagonal shape.
Average rating is 5
By: James
NZAmazing knife razor sharp and stays that way well. Great quality I use this knife more than I thought I would at work
0.3These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.
Average rating is 5
By: Vincent Delpero
Portland awesome!!!
0.3Each 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.
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.
The VG10 Damascus blade is made with a VG10 cutting core and 17 layers of Damascus cladding. VG10 is known for excellent edge retention, stain resistance, and toughness. The layered pattern gives the blade a classic and refined look. The hammered surface helps release food as you cut, reducing drag and adding a handmade look.
The full tang handle is crafted from warm, natural wood and shaped in a Western style, giving it a familiar feel for anyone used to European knives. It is comfortable, balanced, and easy to control. At 210mm, this gyuto hits the sweet spot for versatility. It is ideal for slicing, chopping, and general prep. The thin grind makes it a smooth and precise cutter. At about 46 mm tall, the blade gives you good knuckle clearance on the board while still feeling slim and easy to handle.
Each knife is handmade by Kikuichi in Japan and carries the chrysanthemum logo, a mark with centuries of history behind it.
The Kikuichi Warikomi Damascus Gyuto 210mm is a reliable and attractive workhorse that feels great in the hand and excels across a wide range of tasks. It is a strong choice for both pros and home cooks who want a refined and high-performing knife.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiwadagy24||item-1||solidtemplate||kiwada||https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-gyuto-240mm-337.png||||||Kikuichi Warikomi Damascus Gyuto 240mm||KWD-G240||kitchen-knives > kikuichi-knives > kiwada||Knife Brands > Kikuichi Knives > Kikuichi Warikomi Damascus > ||390.000 ||350.000 ||||||||||1||1||1||0||||||||The Kikuichi Warikomi Damascus Gyuto 240mm is a beautifully crafted all-purpose kitchen knife that blends traditional Japanese blade making with a familiar Western style handle. It is light, responsive, and designed to handle daily prep with confidence and ease.
The blade uses a VG10 cutting core wrapped in 17 layers of Damascus cladding. VG10 is known for its edge retention, stain resistance, and toughness, making it an excellent choice for a hardworking gyuto. The layered pattern gives the blade a classic and refined look, while the hammered surface helps reduce sticking by encouraging food release.
The Western-style handle is made from warm, natural wood and shaped for a comfortable, familiar grip. At 240mm, this gyuto offers extra reach for larger ingredients and more efficient slicing while still feeling balanced and easy to control. The thin grind provides smooth and precise cutting performance across a wide range of tasks.
Each knife is handmade by Kikuichi in Japan and carries the chrysanthemum crest, a symbol of their long tradition of quality and craftsmanship.
Care instruction: Hand wash and dry after use, and avoid the dishwasher.
Specifications:
The Western-style handle is shaped from natural hardwood for a warm and comfortable feel in the hand. At 165mm, this nakiri offers a nimble size for vegetables and general prep while still feeling sturdy and easy to guide. The thin grind delivers smooth performance and clean cuts across a wide range of ingredients.
Each knife is handmade by Kikuichi in Japan and finished with their chrysanthemum crest, a mark of their long-standing craftsmanship.
Features:
Care instruction: Hand wash and dry after use, and avoid the dishwasher.
Specifications:
The Western-style handle is shaped from natural hardwood and provides a warm, comfortable feel in the hand. At 180mm, this santoku is easy to maneuver and excels at vegetables, proteins, herbs, and general prep tasks. The thin grind delivers smooth cuts and confident performance across a wide range of ingredients.
Each knife is handmade by Kikuichi in Japan and finished with their chrysanthemum crest, a symbol of their long-standing craftsmanship.
Care instruction: Hand wash and dry after use and avoid the dishwasher.
Features:
Specifications:
Average rating is 5
By:
Tampere,FinlandWery good stone. If you hold dear your knives and want to keep them sharp for every day use,you must have one. This one is good,for it has the coarse side and the fine side. And the price is cheap. Just remember to soak it well (15mins) before use.
0.3By: Connie
Manistee,MIThis was part of a gift of different size knives including a chef’s knife. My husband is extremely pleased with the quality of this product and feels it is well worth the price.
0.3By: Brad
HawaiiA good combo stone for the price,with a caveat: for best results,get an intermediate grit stone like the Bester 1200k or Naniwa Aotoshi 2000k to "bridge the gap between the 800k and 6000k surfaces on this stone.
Also be aware that this combo stone is somewhat smaller and should be used with either the included base or a dedicated stone holder.
0.3Also be aware that this combo stone is somewhat smaller and should be used with either the included base or a dedicated stone holder.
By: Vittorio
Harmon,NYVery very very easy to set up an use,the coarser side works well for very dull knives and for repair work,the finer side is great for quick resharpening and regular maintenance. I bought a cheap diamond plate for flattening the stone,from Chefknivestogo,which is a good companion piece.
Great purchase as a beginner set,by the way.
0.3Great purchase as a beginner set,by the way.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kingstones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/king-stones-53.png||||||King Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||kingcombostone yasttr||||Matsunaga, which produces the brands KING and SUN TIGER is perhaps the best-known manufacturer in Europe. Its strongpoint is producing very traditional soft stones that abrade quickly to reveal new sharp cutting particles. These kinds of stones must be dressed very often to keep them flat and effective.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|regiwipute||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/reddit-gift-with-purchase-tenugui-70.png||||||Kiridashi SK5 Katakana||YHH-100||resources > foldingknives||Knife Types > Higo Folders, Hunters, Axes > ||12.000 ||||||||||||1||1||1||0||||||||The Slim Kiridashi with brass handle and saya is a compact, beautifully made little utility knife that is easy to carry and surprisingly useful. The SK5 carbon steel edge takes a very sharp edge and performs well for light cutting tasks, opening packages, trimming, and other everyday jobs where a small blade is all you need. The brass handle and matching sheath give it a distinctive look, and the brass sheet is secured by friction using a small dent made by the blacksmith on the side. A kanji stamp on the exterior sheath adds a nice traditional detail and reads “pennant knife.”
At just 20 grams, this kiridashi is incredibly light and slim, making it easy to slip into a pocket, pouch, or tool roll. Despite its small size, it feels purposeful and well made, with the kind of sharpness and practicality that makes it easy to reach for again and again. Customers especially like how compact, flat, and convenient it is for quick cutting tasks, and it also makes a fun and thoughtful gift.
Care Instructions: This knife uses carbon steel and should be kept clean and dry after use to prevent rust. Do not leave it wet or store it in the sheath while damp. Avoid cutting very hard materials or twisting the blade during use.
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ki18debl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-180mm-deba-blue-2-171.png||||||Kitaoka Blue #2 Deba 180mm||C-1102||shopbysteel > blue2steel > bl2stkn||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||210.000 ||||||
||2.000 ||||1||1||1||0||||||||This is the longest deba in the Kitaoka Blue #2 line of kitchen knives. It is a quintessential rendition of the classic blade shape.
Deba knives are one of the three most popular traditional knife shapes in Japan. The deba is mainly used for cleaning and filleting fish and dressing poultry and other meats. The heaviness of the very wide spine lends stability and extra heft that is needed to cut through tough joints and bones with ease. The thick spine of the blade gradually becomes thinner towards the tip, allowing for a significant amount of control in manipulating the blade when filleting fish and guiding it along bones.
The Kitaoka deba is constructed from Hitachi Blue #2 steel with a jigane of soft iron. The blade has a single bevel with a mild concave backside and a lovely primary bevel on the front, revealing the core hagane steel just shy of the edge. The Blue #2 core steel has a great ability to take and maintain a sharp edge. The knife is completed with a nice rosewood octagonal handle.Maker: Kitaoka Steel: Blue #2 HRC: 62-63 Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Finish: Satin Weight: 10.1 oz (286 g) Blade Length: 184 mm Total Length: 330 mm Spine Thickness at Base: 8 mm Blade Height: 54 mm Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kitaoka1||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-deba-180mm-blue-2-lefty-147.png||||||Kitaoka Blue #2 Deba 180mm Lefty||C-1102L||shopbysteel > blue2steel > bl2stkn||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||240.000 ||||||||2.000 ||||1||1||1||0||||||||Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types.
The Kitaoka 180mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2. This is the longest deba in the Kitaoka Blue #2 line of kitchen knives. It is a quintessential rendition of the classic blade shape.
Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.
The blade has a single bevel with a mild concave back side and a lovely primary bevel on the front, revealing the core hagane steel just shy of the edge. The Blue #2 core steel has a great ability to take and maintain a sharp edge. The handle is rosewood octagonal.
This single-bevel knife is made specifically for left-handed users. Blacksmith: Kitaoka San Location: Echizen, Japan Construction: Hammer Forged, Left Handed Grind Handle: Rosewood Octagonal Weight: 10.9 oz (310 g) Blade Length: 181 mm Total Length: 326 mm Spine Thickness at Base: 7 mm Blade Height: 52 mm We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ki18fubl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-180mm-funayuki-blue-2-84.png||||||Kitaoka Blue #2 Funayuki 180mm||KitaokaAO-Funayuki||shopbysteel > blue2steel > bl2stkn||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||170.000 ||||||
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.
||2.000 ||||1||1||1||0||||||||The funayuki is a multi-purpose traditional single bevel Japanese knife. The name funayuki means "going on a boat." It comes from a custom of fishermen who used these knives to clean and prepare fish on the boat. The blade is exceptionally thin which gives it the ability to slice fish and vegetables in a very controlled and efficient manner.
Hideo Kitaoka fashions his knives out of carbon steel using the traditional jacketed ‘awase’ method. His blades consist of a core ‘hagane’ steel made from Blue #2 Aogami for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The super sharp cutting edge is revealed at the bottom of the blade path. Please make sure to clean and dry these knives after use to prevent corrosion.
The knife is finished with a rosewood octagonal handle with black pakka wood ferrule. The light handle gives the knife a blade-heavy balance point. This is a classic Japanese knife that has character written all over its attractive facade. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.Maker: Kitaoka Type: Funayuki Steel: Blue #2 HRC: 62-63 Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Finish: Satin Blade Length: 174mm Spine Thickness at Base: 5 mm Blade Height: 45 mm Handle Install: Exposed Machi (see photo 4)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ki210kibl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-210-kiritsuke-blue-2-78.png||||||Kitaoka Blue #2 Kiritsuke 210mm||C-1108||shopbysteel > blue2steel > bl2stkn||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||195.000 ||||||||2.000 ||||1||1||1||0||||||||There is something about the shape of a kiritsuke that reminds us of a samurai sword. It has a "weapon" look to it. And this knife is certainly a kitchen weapon of the highest order.
Kiritsuke knives are one of the few multipurpose traditional Japanese blades. They can be used as a yanagi for fish slicing, or as an usuba for vegetable cutting. These sword-shaped knives feature a straighter edge than a yanagi and a longer blade than an usuba. In Japan, the chef must be highly skilled with traditional Japanese knives in order to master this unique design correctly. In fact, tradition has it that these knives are used only by the executive chefs as a symbol of status and due to their difficulty in use.
The Kitaoka 210mm Kiritsuke is made from the popular Hitachi Blue Paper #2 alloy with a soft iron jigane covering the front and spine. It is a single bevel knife and the core steel is hardened to 62-63 HRC. The back of the blade has a mild concave grind to aid in food release. The blade is very reactive so you must keep it completely dry between uses and wipe it down regularly if cutting acidic foods. The knife is intended for right-handed users only.
This knife is paired with a sandalwood octagonal handle. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. Maker: Kitaoka Steel: Blue #2 HRC: 62-63 Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Grind: Traditional Single Bevel, Right Handed Finish: Satin Weight: 5.1 oz (146 g) Blade Length: 198 mm Total Length: 345 mm Spine Thickness at Base: 3 mm Blade Height: 35 mm Handle Install: Exposed Machi Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ki24kibl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-240mm-kiritsuke-blue-2-135.png||||||Kitaoka Blue #2 Kiritsuke 240mm||C-1109||shopbysteel > blue2steel > bl2stkn||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||225.000 ||||||||2.000 ||||1||1||1||0||||||||The Kiritsuke knife is a generously sized all-purpose knife intended to accomplish many cutting tasks around the kitchen. Kiritsuke is the only truly multipurpose traditional Japanese knife, and in Japan only the executive chef in the kitchen is allowed to use one. This 240mm knife blade slices, dices and minces quickly and efficiently, making it the knife you'll reach for again and again.
In our continued pursuit of meeting the needs of professional chefs and avid home cooks, we are very pleased to offer these great knives made by Hideo Kitaoka and his team of skilled craftsmen. Kitaoka-san has this to say about the process: “Traditional handicraftsmen requires us to acquire one skill at a time and we have to learn it with our hands and body. I make Deba and Japanese knives mainly, and I would like to try my best to make amazingly sharp and ‘cut that-makes-you-feel-great’ knives as the 3rd generation (of my business family).”
We believe that this knife, together with his other knives in this collection, are proof of his dedication and skill to the fine art of blade smith and knife maker. Please note these knives have a gapped machi comonly referred to as Tokyo Style. It is mostly for aesthetics. It is not a defect. Please refer to photo #4 to see how this looks. Most of his knives feature this.
The knife comes with a nice, upgraded rosewood octagonal handle. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Soft Iron Kasumi Finish Edge Steel: Blue #2 Grind: One-Sided Traditional Grind (see choil shot) Right-Handed Grind Type: Kiritsuke HRC: 62-63 Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Finish: Satin Weight: 5.4 oz (152 g) Blade Length: 227 mm Total Length: 380 mm Spine Thickness at Base: 3.1 mm Blade Height: 35.6 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ki27kibl2ro||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-270mm-kiritsuke-blue-2-rose-74.png||||||Kitaoka Blue #2 Kiritsuke 270mm||C-1110||shopbysteel > blue2steel > bl2stkn||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||280.000 ||||||||2.000 ||||1||1||1||0||||||||The Kitaoka 270mm Kiritsuke Blue #2 is the largest of the kiritsuke knives offered by Kitaoka. It is a classic sword shaped blade with a fairly flat edge and long sharp tip. This is a general purpose blade in Japan and as such can perfectly slice fish or process vegetables with equal ability.
The beautifully finished blade is made from Aogami Blue #2 steel with a soft iron outer layer (jigane). The steel is hardened to 62-63 Rockwell and has a single bevel ground into the right hand side of the blade. This is strictly a right handed user knife. Care must be taken with the cleaning and drying of the knife to prevent corrosion.
There is something about a kiritsuke that excites many knife users. The blade profile is slim and purposeful looking. The knife’s multi tasking ability is something many chefs are drawn to. This is a knife for experienced users. In fact, only the top executive chefs in Japanese restaurants are considered proficient enough to handle it.
Are you up to the task? If so you might find that this knife becomes your go-to blade for most of your kitchen cutting and slicing duties. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual. Maker: Kitaoka Type: Kiritsuke Steel: Blue #2 HRC: 62-63 Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Finish: Satin Weight: 6.1 oz (172 g) Blade Length: 258 mm Total Length: 412 mm Spine Thickness at Base: 3.4 mm Blade Height: 36.0 mm Handle Install: Exposed Machi (see photo 4) Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ki21yabl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-210mm-yanagiba-blue-2-90.png||||||Kitaoka Blue #2 Yanagiba 210mm||KitaokaAO-Yanagi210||shopbysteel > blue2steel > bl2stkn||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||185.000 ||||||
Hideo Kitaoka fashions his knives out of carbon steel using the traditional jacketed ‘awase’ method. His blades consist of a core ‘hagane’ steel made from Blue #2 Aogami for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The super sharp cutting edge is revealed at the bottom of the blade path. Please make sure to clean and dry these knives after use to prevent corrosion.
The knife is finished with a rosewood octagonal handle with black pakka wood ferrule. The light handle gives the knife a blade-heavy balance point. This is a classic Japanese knife that has character written all over its attractive facade. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.
Average rating is 3
By: Daniel Davila
Providence,RIService was great as usual and the knife was wicked sharp OOTB... Only thing is that the blade was very unevenly ground. It dipped up in the middle preventing contact with the cutting board in that section of knife.
I ended up having to work at it for a couple hours on a 200 grit stone to get it even.
After that was done the knife was basically unstoppable. Laser sharp.
Just wish the handle was a little more comfortable. Just a little too thin.
I would say that this knife was a pretty good buy. Not sure if my issues with the blade are common to this knife/brand but still worth the money.
0.3I ended up having to work at it for a couple hours on a 200 grit stone to get it even.
After that was done the knife was basically unstoppable. Laser sharp.
Just wish the handle was a little more comfortable. Just a little too thin.
I would say that this knife was a pretty good buy. Not sure if my issues with the blade are common to this knife/brand but still worth the money.
Kiritsuke knives are one of the few multipurpose traditional Japanese blades. They can be used as a yanagi for fish slicing, or as an usuba for vegetable cutting. These sword-shaped knives feature a straighter edge than a yanagi and a longer blade than an usuba. In Japan, the chef must be highly skilled with traditional Japanese knives in order to master this unique design correctly. In fact, tradition has it that these knives are used only by the executive chefs as a symbol of status and due to their difficulty in use.
The Kitaoka 210mm Kiritsuke is made from the popular Hitachi Blue Paper #2 alloy with a soft iron jigane covering the front and spine. It is a single bevel knife and the core steel is hardened to 62-63 HRC. The back of the blade has a mild concave grind to aid in food release. The blade is very reactive so you must keep it completely dry between uses and wipe it down regularly if cutting acidic foods. The knife is intended for right-handed users only.
This knife is paired with a sandalwood octagonal handle. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
Average rating is 4
By: kelly
nycdecent made knife,no flaws,handle seems a bit small (more fit for a small hand). Knife is about 1 inch top to bottom,so feels in hand like a slicer (yanagi). good price for blue steel #2.
0.3In 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.
||2.000 ||||1||1||1||0||||||||Born in 1950, knife smith Hideo Kitaoka works in Takefu Village, Echizen, in Fukui Prefecture. He specializes in the production of high quality, traditional Japanese blades. In 1980, Echizen was the first production center for forged blades to be awarded the nationally recognized Traditional Craft Product accolade. Blades have been hand-forged there since the Muromachi period (1392-1573).
This 210mm yanagiba is a short knife for the breed. Yanagibas are used for slicing fish and other proteins and are therefore preferred with a long blade. This knife is perfect for home chefs or instances where space is limited.
Kitaoka forges his knives from Hitachi Blue paper #2 steel hardened to 63-64 HRC. This high carbon Blue steel is white steel with chromium and tungsten added to it. Blue #2 has the same amount of carbon as white #2. The added chromium and tungsten lead to better corrosion resistance and edge retention (as well as deeper hardening). This does come at the cost of being more difficult to sharpen and not taking quite as keen of an edge. Blue steel also tends to be a little more brittle than its white counterpart.
The knife is finished with a nice rosewood octagonal handle with black pakka wood ferrule. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.Maker: Kitaoka Steel: Blue #2 HRC: 62-63 Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Finish: Satin Handle Install: Tokyo Style (Gapped Machi--see photo 4) Weight: 4.2 oz (120 g) Blade Length: 204 mm Total Length: 344 mm Spine Thickness at Base: 3.2 mm Blade Height at Base: 29.8 mm Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ki24yabl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-240mm-yanagiba-blue-2-120.png||||||Kitaoka Blue #2 Yanagiba 240mm||C-1105||shopbysteel > blue2steel > bl2stkn||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||215.000 ||||||||2.000 ||||1||1||1||0||||||||The yanagiba was originally made for sashimi, the length of the blade ensuring even, smooth slicing. They are now used more generally as well. These knives are made from high quality, high-carbon steel, in this case Aogami Blue #2. In order to retain their edge and add strength to the blade, they are constructed with a layer of softer iron on the outside of the core.
Yanagi are single-beveled, which means that only one side of the blade edge is sharpened, and the other side is slightly concave in shape. The back side is curved to prevent fish from sticking to the blade. These blades are thicker than the average Western knife, but still considered relatively thin by Japanese standards.
Kitaoka-san has been forging high-end kitchen blades for 30 years. Although a relative newcomer to the ancient art of blade and knife making, he has gained a first-class reputation among his peers and professional chefs for his skills in forging and shaping wonderful blades in the traditional style.
This is a lovely yanagiba with a beautiful satin-finished one-sided blade. These knives are finished with a sandalwood octagonal Japanese style handle and black pakka wood ferrule. This type of handle creates a knife with overall lightness and a blade-forward balance--just what is needed in a yanagiba. There should be no need for downward pressure as the knife is pulled backwards to make the clean slice. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. Maker: Kitaoka Location: Echizen Construction: Hammer Forged, Ni Mai Type: Yanagiba Grind: Traditional Single Bevel, Right-Handed Steel: Blue #2 HRC: 62-63 Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Finish: Satin Handle Install: Exposed Machi Weight: 4.9 oz (140 g) Blade Length: 235 mm Total Length: 380 mm Spine Thickness at Base: 3 mm Blade Height: 32 mm Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ki27yabl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-270mm-yanagiba-blue-2-108.png||||||Kitaoka Blue #2 Yanagiba 270mm||C-1106||shopbysteel > blue2steel > bl2stkn||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||228.000 ||||||||2.000 ||||1||1||1||0||||||||The Kitaoka 270mm Yanagiba Blue #2 occupies the sweet spot in yanagiba lengths. Perfect for most sushi and protein slicing in almost every environment, the blade is long enough for a one-movement pull cut, essential for preparing sushi where a sawing action would destroy the delicate flesh and result in an unattractive slice.
Kitaoka only makes traditional Japanese knives. He has put all his time and effort into perfecting a few skills and knife styles rather than attempting to be a general practitioner of all blades and steels. His steel of choice is Aogami Blue #2, a high carbon alloy with added chromium and tungsten. These elements impart a toughness to the steel and aid in edge retention and overall durability. The alloy is hardened to 63-64 HRC. Of course, the blade is going to be reactive, so please make sure to thoroughly dry it after every use.
This knife comes with a sandalwood octagonal handle. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. Maker: Kitaoka Type: Yanagiba Steel: Blue #2 HRC: 62-63 Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Finish: Satin Grind: Traditional Single Bevel, Right Handed Weight: 6.4 oz (182 g) Blade Length: 261 mm Total Length: 418 mm Spine Thickness at Base: 4 mm Blade Height: 35 mm Handle Install: Exposed Machi Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ki30yabl2||item-1||solidtemplate||bl2stkn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-300mm-yanagiba-blue-2-105.png||||||Kitaoka Blue #2 Yanagiba 300mm||C-1107||shopbysteel > blue2steel > bl2stkn||Shop by Steel > Blue #2 Steel > Kitaoka Blue #2 > ||300.000 ||||||||2.000 ||||1||1||1||0||||||||The yanagiba is a slicer's dream. Graceful and capable of amazing sharpness, you'll find a yanigiba in the hands of every sushi chef worth their salt. Yanagi means "willow leaf" and refers to this knife's long, narrow shape. The yanagiba is a traditional Japanese blade that is only sharpened on one side. This is known as "single bevel." Traditionally used for slicing sashimi, they are equally at home with a roast beef, hams, or other cooked boneless proteins.
The 300mm yanagi featured here is a perfect size for users with lots of board space looking for the best slicing experience achievable using one single pull stroke. This cutting style is essential in sushi preparation as it ensures that the delicate flesh of the fish is left completely unharmed by the bruising forces of a blunt blade or sawing action.
The blade is fashioned from Hitachi Blue paper #2 steel. This popular alloy has extra chromium and tungsten added, which differentiates it from its White #2 sibling. The blade is single-beveled so the back side is almost flat with just a slight concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single-stroke action.
This knife comes with a traditional sandalwood octagonal handle. Once you go yanagiba, you'll never go back. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. Maker: Kitaoka Weight: 7.6 oz (218 g) Blade Length: 292 mm Total Length: 453 mm Spine Thickness at Base: 4 mm Blade Height: 36 mm Grind: Traditional Single Bevel, Right Handed Steel: Blue #2 HRC: 62-63 Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Finish: Satin Handle Install: Exposed Machi Please note: We are only shipping Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kidawh1kn||item.||solidtemplate||white1steel||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-knives-58.png||||||Kitaoka Damascus White #1||||shopbysteel > white1steel||Shop by Steel > White #1 Steel > ||||||||||||||0||1||0||0||||kidade16wh1 kidade18wh1 kidaus16 kidawh1us18 kidafu18wh1 kidaki21wh1 kidaki24wh1 kidawh1ki27 kidaya24wh1 kidaya27wh1 kiwh1daya30||||Hideo Kitaoka is a traditional knife smith working in Takefu Village knife co-operative. This selection of knives is made with White #1 steel with a suminagashi (Damascus) cladding that is really beautiful. HRC on these knives is 63/64 and they're one of the better quality sushi knives on our site. We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kidade16wh1||item-1||solidtemplate||kidawh1kn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-deba-165mm-white-1-101.png||||||Kitaoka Damascus White #1 Deba 165mm||C-511K||shopbysteel > white1steel > kidawh1kn||Shop by Steel > White #1 Steel > Kitaoka Damascus White #1 > ||240.000 ||||||||||||1||1||1||0||||||||Kitaoka Damascus Deba 165mm White #1. Working in Takefu Village, Echizen, Kitaoka San specializes in the production of high-quality kitchen knives. As with all the knives in this collection, the cutting edges are forged from Hitachi White Paper #1 steel, a high-carbon alloy that is very hard but not so brittle as one would expect. The outer layers of the blades are formed of many-layered Damascus steel, which is called "Suminagashi" in Japanese. The blades' hardness is 63-64 HRC. These knives are not stainless steel so care needs to be taken with cleaning and drying the knife after use.
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.
Each knife is made by hand so measurements may vary. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One-Sided Traditional, Right-Handed (see choil photo) Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 9.1 oz (258 g) Blade Length: 165 mm Total Length: 303 mm Spine Thickness at Heel: 8 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kidade18wh1||item-1||solidtemplate||kidawh1kn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-deba-180mm-white-1-142.png||||||Kitaoka Damascus White #1 Deba 180mm||C-03K||shopbysteel > white1steel > kidawh1kn||Shop by Steel > White #1 Steel > Kitaoka Damascus White #1 > ||290.000 ||||||
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.
Average rating is 5
By: Daniel
New Caney TexasGreat knife! I have little experience at using this kind of knife but I sharped it once and it cuts like a razorblade!
0.3Yanagi are single-beveled, which means that only one side of the blade edge is sharpened, and the other side is slightly concave in shape. The back side is curved to prevent fish from sticking to the blade. These blades are thicker than the average Western knife, but still considered relatively thin by Japanese standards.
Kitaoka-san has been forging high-end kitchen blades for 30 years. Although a relative newcomer to the ancient art of blade and knife making, he has gained a first-class reputation among his peers and professional chefs for his skills in forging and shaping wonderful blades in the traditional style.
This is a lovely yanagiba with a beautiful satin-finished one-sided blade. These knives are finished with a sandalwood octagonal Japanese style handle and black pakka wood ferrule. This type of handle creates a knife with overall lightness and a blade-forward balance--just what is needed in a yanagiba. There should be no need for downward pressure as the knife is pulled backwards to make the clean slice. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
Kitaoka only makes traditional Japanese knives. He has put all his time and effort into perfecting a few skills and knife styles rather than attempting to be a general practitioner of all blades and steels. His steel of choice is Aogami Blue #2, a high carbon alloy with added chromium and tungsten. These elements impart a toughness to the steel and aid in edge retention and overall durability. The alloy is hardened to 63-64 HRC. Of course, the blade is going to be reactive, so please make sure to thoroughly dry it after every use.
This knife comes with a sandalwood octagonal handle. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
Average rating is 5
By: Duncan
Portland,ORWhat a lovely knife this is. It’s obviously incredibly well built with every angle exactly as anticipated. Knife came in impeccable condition and I love the steel. Takes an edge beautifully.
0.3The 300mm yanagi featured here is a perfect size for users with lots of board space looking for the best slicing experience achievable using one single pull stroke. This cutting style is essential in sushi preparation as it ensures that the delicate flesh of the fish is left completely unharmed by the bruising forces of a blunt blade or sawing action.
The blade is fashioned from Hitachi Blue paper #2 steel. This popular alloy has extra chromium and tungsten added, which differentiates it from its White #2 sibling. The blade is single-beveled so the back side is almost flat with just a slight concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single-stroke action.
This knife comes with a traditional sandalwood octagonal handle. Once you go yanagiba, you'll never go back. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.
Each knife is made by hand so measurements may vary.
||||||1||1||1||0||||||||Knifesmith Hideo Kitaoka hails from Takefu Village, Fukui Province, where he specializes in the production of high-quality kitchen knives. As with all the knives in this collection, the cutting edges are forged from Hitachi White Paper #1 steel, a high-carbon alloy that is very hard but not so brittle as one would expect. The outer layers of the blades are formed of many-layered Damascus steel, which is called "Suminagashi" in Japanese. The blades' hardness is 63-64 HRC. These knives are not stainless steel, so care needs to be taken with cleaning and drying the knife after use.
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
This deba has a blade length of 183mm, so it is suitable for medium-sized fish and cuts of protein. It is sharpened from one side only with a slightly concave back side. It is quite a heavy knife at just over 11oz, which is normal for a deba. The balance point is fairly forward. It has a very thick spine of over 8mm, which tapers to a beautiful primary bevel. The elegant handle is made of sandalwood, and the ferrule is black pakka wood.
We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.
Each knife is made by hand so measurements may vary.Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One-Sided Traditional, Right-Handed (see choil photo) Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 11.3 oz (322 g) Blade Length: 185 mm Total Length: 330 mm Spine Thickness at Heel: 8 mm Blade Height: 54 mm Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kidafu18wh1||item-1||solidtemplate||kidawh1kn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-funayuki-180mm-white-1-134.png||||||Kitaoka Damascus White #1 Funayuki 180mm||C-790||shopbysteel > white1steel > kidawh1kn||Shop by Steel > White #1 Steel > Kitaoka Damascus White #1 > ||280.000 ||||||||||||1||1||1||0||||||||A versatile all-around knife, the funayuki knife was traditionally used on Japanese fishing boats to prepare meals at sea and perform a range of cleaning and prep jobs. The word funayuki literally means “going on a boat”! These are extremely thin blades, and in Japan, typically only executive chefs are permitted to use this style of knife because it can easily chip in less skilled hands.
The Kitaoka Damascus Funayuki is constructed with a core of Hitachi White Paper #1 steel, which is covered with 12 layers of a softer carbon steel in a Damascus style. It has a traditional Japanese single-bevel profile, which is sharpened on one side. The back side is given a slightly concave profile to aid in food release. The single bevel allows for a potentially sharper edge than would be found on a double bevel knife.
Hideo Kitaoka has been hand-forging classic Japanese kitchen knives for over 30 years from his small shop in Takefu Village, Echizen, in Fukui Prefecture. He is well known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique. The 12-layer Damascus cladding protects and strengthens the inner core steel, which is hardened to 63-64 HRC. These blades are capable of taking a screaming sharp edge and holding it through hours of work. This lovely funayuki is finished with a classic octagonal sandalwood handle and black pakka wood ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One-Sided Traditional, Right-Handed (see choil photo) Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 6.3 oz (180 g) Blade Length: 169 mm Total Length: 319 mm Spine Thickness at Base: 5 mm Blade Height: 44 mm Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kidaki21wh1||item-1||solidtemplate||kidawh1kn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-kiritsuke-210mm-white-1-134.png||||||Kitaoka Damascus White #1 Kiritsuke 210mm||C-750||shopbysteel > white1steel > kidawh1kn||Shop by Steel > White #1 Steel > Kitaoka Damascus White #1 > ||280.000 ||||||||||||1||1||1||0||||||||Kiritsuke knives are multi-purpose traditional blades that can be used as a yanagi (fish slicer) or an usuba (vegetable) knife. The kiritsuke is an attractive knife featuring a sword-shaped tip and a flat belly. In Japan, the kiritsuke is reserved for use by highly skilled executive chefs only.
Kitaoka-san has been making high-end Japanese knives for over 30 years. These particular knives are formed from Hitachi White #1, a high-carbon steel known for its hardness and superior edge retention. He forges these knives to 63-64 HRC. A 12-layer cladding of softer carbon steel is applied, resulting in a Suminagashi (Damascus) finish that adds to the beauty and strength of the blade. Kiritsuke knives are traditionally sharpened on one side only, with the reverse side featuring a slight concave profile. This geometry is suitable for right-handed users only.
The use of high-carbon steel necessitates care with maintenance and drying of the knife after use to prevent corrosion or discoloration. The beautiful sword-like blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place. This is a wonderful multi-purpose knife, but one that requires skill to extract the full potential.
Each knife is made by hand so measurements may vary. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One-Sided Traditional, Right-Handed (see choil photo) Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 4.8 oz (136 g) Blade Length: 197 mm Total Length: 344 mm Spine Thickness at Heel: 3 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kidaki24wh1||item-1||solidtemplate||kidawh1kn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-kiritsuke-240mm-white-1-151.png||||||Kitaoka Damascus White #1 Kiritsuke 240mm||C-751||shopbysteel > white1steel > kidawh1kn||Shop by Steel > White #1 Steel > Kitaoka Damascus White #1 > ||300.000 ||||||
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
This deba has a blade length of 183mm, so it is suitable for medium-sized fish and cuts of protein. It is sharpened from one side only with a slightly concave back side. It is quite a heavy knife at just over 11oz, which is normal for a deba. The balance point is fairly forward. It has a very thick spine of over 8mm, which tapers to a beautiful primary bevel. The elegant handle is made of sandalwood, and the ferrule is black pakka wood.
We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.
Each knife is made by hand so measurements may vary.
Average rating is 4
By: Jake
CaliforniaThis funayuki really is like a scaled down version of a deba.
The factory edge was fantastic,very sharp,and the profile is perfect for me. The POB is forward,but very manageable especially with this length knife.
The blade road is rough,so I polished it out to a true kasumi finish and it really cuts and glides through proteins like a champ now. You can actually cut meats with a glossy finish,despite being a thicker knife. This knife really feels natural to me and makes fileting and cutting meats easy.
Loving the white #1 but to me the damascus is superfluous. On my knife,the uraoshi is not perfectly flat,but very well done nonetheless. Easily remedied if you know how to properly sharpen knives.
Bottom line: Excellent knife,the damascus is a little unnecessary and drives up the price a bit,but buy this knife if you like white #1 steel. You may need to polish the primary bevel if you really want a true kasumi finish.
0.3The factory edge was fantastic,very sharp,and the profile is perfect for me. The POB is forward,but very manageable especially with this length knife.
The blade road is rough,so I polished it out to a true kasumi finish and it really cuts and glides through proteins like a champ now. You can actually cut meats with a glossy finish,despite being a thicker knife. This knife really feels natural to me and makes fileting and cutting meats easy.
Loving the white #1 but to me the damascus is superfluous. On my knife,the uraoshi is not perfectly flat,but very well done nonetheless. Easily remedied if you know how to properly sharpen knives.
Bottom line: Excellent knife,the damascus is a little unnecessary and drives up the price a bit,but buy this knife if you like white #1 steel. You may need to polish the primary bevel if you really want a true kasumi finish.
The Kitaoka Damascus Funayuki is constructed with a core of Hitachi White Paper #1 steel, which is covered with 12 layers of a softer carbon steel in a Damascus style. It has a traditional Japanese single-bevel profile, which is sharpened on one side. The back side is given a slightly concave profile to aid in food release. The single bevel allows for a potentially sharper edge than would be found on a double bevel knife.
Hideo Kitaoka has been hand-forging classic Japanese kitchen knives for over 30 years from his small shop in Takefu Village, Echizen, in Fukui Prefecture. He is well known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique. The 12-layer Damascus cladding protects and strengthens the inner core steel, which is hardened to 63-64 HRC. These blades are capable of taking a screaming sharp edge and holding it through hours of work. This lovely funayuki is finished with a classic octagonal sandalwood handle and black pakka wood ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
Kitaoka-san has been making high-end Japanese knives for over 30 years. These particular knives are formed from Hitachi White #1, a high-carbon steel known for its hardness and superior edge retention. He forges these knives to 63-64 HRC. A 12-layer cladding of softer carbon steel is applied, resulting in a Suminagashi (Damascus) finish that adds to the beauty and strength of the blade. Kiritsuke knives are traditionally sharpened on one side only, with the reverse side featuring a slight concave profile. This geometry is suitable for right-handed users only.
The use of high-carbon steel necessitates care with maintenance and drying of the knife after use to prevent corrosion or discoloration. The beautiful sword-like blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place. This is a wonderful multi-purpose knife, but one that requires skill to extract the full potential.
Each knife is made by hand so measurements may vary.
||||||1||1||1||0||||||||The kiritsuke is a large multi-purpose kitchen knife. People are fascinated by its diamond-shaped tip, which gives the blade a sword-like appearance. Kiritsukes are single-grind knives, and although some makers make double-grind knives that look like them, only a single-grind knife would be considered a true kiritsuke. The shape and size of the knife endow it with a dual personality. It can be used like an usuba for the cutting of vegetables or as a yanagiba to slice raw fish. These are knives that require skill to use correctly and are therefore reserved for executive chefs in Japanese kitchens.
The Kitaoka Damascus Kiritsuke is a completely handmade knife, forged by Hideo Kitaoka in his small workshop in Takefu Village. The core construction of the blade uses Shirogami #1 steel with a multilayer cladding of soft carbon steel, which forms a beautiful Damascus pattern and enhances the strength and durability of the knife. As with all single-bevel knives, it is a single-handed design, this particular blade being suitable for right-handed users only. The carbon blade also requires care with cleaning and drying to reduce the chances of corrosion and discoloration.
A traditional octagonal handle made from sandalwood with a black pakka wood ferrule completes the package. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place. We really like this series of knives and thoroughly recommend them to any cook or chef looking for fine craftsmanship and performance in their kitchen knives.
Each knife is made by hand so measurements may vary.Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One-Sided Traditional, Right-Handed (see choil photo) Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 5.8 oz (164 g) Blade Length: 230 mm Total Length: 380 mm Spine Thickness at Heel: 3.5 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kidawh1ki27||item-1||solidtemplate||kidawh1kn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-kiritsuke-270mm-100.png||||||Kitaoka Damascus White #1 Kiritsuke 270mm||C-752||shopbysteel > white1steel > kidawh1kn||Shop by Steel > White #1 Steel > Kitaoka Damascus White #1 > ||320.000 ||||||||||||1||1||1||0||||||||For over 30 years, Kitaoka-san has been making high-end Japanese knives from his small shop in Takefu Village, Echizen, in Fukui Prefecture. He is known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique.
The Kitaoka Damascus Kiritsuke is a completely handmade knife, forged by Hideo Kitaoka in his small workshop in Takefu Village. The core construction of the blade uses Shirogami #1 steel with a multilayer cladding of soft carbon steel, which forms a beautiful Damascus pattern and enhances the strength and durability of the knife. He hardens these knives to 63-64 HRC. A beautifully forged 12-layer cladding of softer carbon steel is applied, resulting in a stunning Damascus finish that adds to the beauty and strength of the blade. Traditional kiritsuke knives are sharpened on one side only, with the reverse side featuring a slight concave profile. Because the edge is sharpened on the left side of the blade, this knife is only suitable for right-handed users.
The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like an usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One-Sided Traditional, Right-Handed (see choil photo) Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 7.1 oz (202 g) Blade Length: 259 mm Total Length: 414 mm Spine Thickness at Base: 4 mm Blade Height: 36 mm Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kidaus16||item-1||solidtemplate||kidawh1kn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-usuba-165mm-112.png||||||Kitaoka Damascus White #1 Usuba 165mm||C-106||shopbysteel > white1steel > kidawh1kn||Shop by Steel > White #1 Steel > Kitaoka Damascus White #1 > ||220.000 ||||||||||||1||1||1||0||||||||The Kitaoka Damascus White #1 Usuba is a beautiful knife, however you judge it. Master Blacksmith Hideo Kitaoka makes his blades in the famed Takefu Village located in Echizen, Fukui Prefecture. This is one of the oldest places in Japan for the forging of knives and swords, and this particular knife line holds true to these ancient principles and design ethics. These are single-bevel blades, and as such require a higher understanding of the art of cutting and slicing, as well as sharpening.
Usuba knives are designed for cutting vegetables and rotary peeling. Their dead flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to thin edge. This is not only a great performer, but it is a visually stunning knife too. The Damascus is some of the best we have seen, and the fit and finish are exemplary. Blade performance is equally impressive. With a hardness rating of 63-64 Rockwell, these edges will hold their sharpness for a long time while being less brittle than other carbon steel blades.
The blade is mated to a really well-finished octagonal handle made from sandalwood and black pakka wood. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, Ni Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One-Sided, Traditional Right-Handed (see choil photo) Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 5.1 oz (146 g) Blade Length: 160 mm Total Length: 300 mm Spine Thickness at Heel: 3.5 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kidawh1us18||item-1||solidtemplate||kidawh1kn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-usuba-180mm-118.png||||||Kitaoka Damascus White #1 Usuba 180mm||C-180KAKU-S8||shopbysteel > white1steel > kidawh1kn||Shop by Steel > White #1 Steel > Kitaoka Damascus White #1 > ||270.000 ||||||||||||1||1||1||0||||||||Kitaoka Damascus White #1 Usuba
Hand-forged by Hideo Kitaoka, this Damascus White #1 Usuba exemplifies the classical traditions of Japanese single-bevel knives. Kitaoka san works in Echizen, Japan, one of the country’s oldest and most respected knife-making regions, where bladesmithing techniques have been passed down for centuries. This knife reflects those traditions through disciplined geometry, precise heat treatment, and uncompromising craftsmanship.
The usuba is a specialized vegetable knife, designed for katsuramuki (rotary peeling), precise push cutting, and ultra-clean board contact. Its perfectly flat edge ensures even contact along the entire blade, eliminating accordion cuts and producing clean, consistent slices. True to its name—usuba meaning “thin edge”—this knife is optimized for precision rather than versatility.
At the core is White #1 carbon steel, heat-treated to approximately 63–64 HRC, delivering exceptional sharpness, edge retention, and responsiveness on the stones. Compared to harder, more brittle steels, this treatment balances longevity with resilience, making it well-suited for experienced users who appreciate traditional carbon steel performance.
The blade is clad in carbon steel Damascus, featuring striking, well-defined layering that is both visually elegant and technically refined. Fit and finish are excellent throughout, matching the knife’s high-performance intent with equally high aesthetic standards.
A traditional Tokyo-style machi gap separates the blade from the handle, a design detail rooted in Japanese sword construction where a tsuba once rested. The knife is fitted with an octagonal sandalwood handle and black pakka wood ferrule, offering a secure grip and proper balance while honoring classic Japanese design.
Care Instructions: Carbon steel requires prompt drying after use. Hand wash only and dry immediately. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use.
Each knife is handmade; measurements may vary slightly.
Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: Traditional Single Bevel, Right-Handed (see choil photo) Handle: Octagonal Sandalwood Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 6.8 oz (193 g) Blade Length: 168 mm Total Length: 322 mm Spine Thickness at Base: 4 mm Blade Height: 47 mm Please note: We only ship Kitaoka knives within the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kidawh1ya21||item-1||solidtemplate||210yanagiba||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-yanagiba-210mm-13.png||||||Kitaoka Damascus White #1 Yanagiba 210mm||C-04K||resources > sashimi-knives > 210yanagiba||Knife Types > Yanagibas > Yanagibas up to 220mm > ||250.000 ||||||||||||1||1||1||0||||||||When preparing fish for sushi, it is imperative to minimize the damage caused to the cellular structure of the ingredient. The yanagiba is designed solely for the purpose of slicing the thinnest pieces of fish, with a minimum of sticking and tearing. Several important criteria have to be met to satisfy these conditions. The blade needs to be long and thin so that the slice can be made with a single pulling cut. The thinness allows for the cutting to be achieved with very little downforce. The back side of the blade features a very slight concave profile to easily detach the sliced piece from the blade after cutting.
The Kitaoka Damascus Yanagiba featured here has a blade length of just over 205mm, which is perfectly suited for sushi preparation in places with limited space, while still allowing for a single cutting action. Due to the one-sided bevel, this is a knife suited to right-hand users only.
The core steel of Hitachi White Paper #1 is clad with multiple layers of a softer carbon steel, creating a beautiful Damascus pattern, while protecting and strengthening the Higane. Care must be taken to clean and dry this knife during and after use to prevent discoloration or corrosion.
The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One-Sided Traditional, Right-Handed (see choil photo) Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 4.4 oz (124 g) Blade Length: 206 mm Total Length: 347 mm Spine Thickness at Heel: 3 mm Blade Height: 30 mm Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kidaya24wh1||item-1||solidtemplate||kidawh1kn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-yanagiba-240mm-white-1-128.png||||||Kitaoka Damascus White #1 Yanagiba 240mm||C-05K||shopbysteel > white1steel > kidawh1kn||Shop by Steel > White #1 Steel > Kitaoka Damascus White #1 > ||275.000 ||||||||||||1||1||1||0||||||||When preparing fish for sushi, it is imperative to minimize the damage caused to the cellular structure of the ingredient. The yanagiba is designed solely for the purpose of slicing the thinnest pieces of fish, with a minimum of sticking and tearing. Several important criteria have to be met to satisfy these conditions. The blade needs to be long and thin so that the slice can be made with a single pulling cut. The thinness allows for the cutting to be achieved with very little downforce. The back side of the blade features a very slight concave profile to easily detach the sliced piece from the blade after cutting.
The Kitaoka Damascus Yanagiba featured here has a blade length of about 235mm, which is perfectly suited for sushi preparation in places with limited space, while still allowing for a single cutting action. Due to the one-sided bevel, this is a knife suited to right-hand users only.
The core steel of Hitachi White Paper #1 is clad with multiple layers of a softer carbon steel, creating a beautiful Damascus pattern, while protecting and strengthening the Higane. Care must be taken to clean and dry this knife during and after use to prevent discoloration or corrosion.
The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One-Sided Traditional, Right-Handed (see choil photo) Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 5.0 oz (142 g) Blade Length: 235 mm Total Length: 379 mm Spine Thickness at Heel: 3.5 mm Blade Height: 31 mm Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kidaya27wh1||item-1||solidtemplate||kidawh1kn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-yanagiba-270mm-white-1-128.png||||||Kitaoka Damascus White #1 Yanagiba 270mm||C-06K||shopbysteel > white1steel > kidawh1kn||Shop by Steel > White #1 Steel > Kitaoka Damascus White #1 > ||310.000 ||||||||||||1||1||1||0||||||||The yanagiba is a knife used to slice boneless fish fillets into sashimi and toppings for other sushi dishes. The slender and long blade is intended to cut slices in a single drawing stroke. It requires minimal pressure to achieve the slice, which avoids stress and cell destruction of the fish. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish.
Hideo Kitaoka crafts his fine blades from his small shop in Takefu Village, where he has honed his skills for the past 30 years. These are completely handmade knives exuding quality, great looks, and soul. Kitaoka-san explains his passion: "There have been many times when I've felt frustrated, but it is fun to make 10 or 20 knives with the same shape, by simply pounding a hammer on a red-hot iron lump. I think that's what the mind of a craftsman is."
This particular yanagiba is constructed using the popular White #1 steel or Shiro-Ko 1. This steel is identical to Blue #1 except for the absence of chromium and tungsten, so it is pretty much a pure carbon steel. Because of this, it takes an extremely fine edge and is a very popular knife steel for Japanese cutlery. It has great edge retention and can be hardened to a high working hardness, in this case 63-64 HRC.
This Kitaoka Damascus Yanagiba has a blade length of 260mm and is the perfect size for most chefs and kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One-Sided Traditional, Right-Handed (see choil photo) Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 6.4 oz (182 g) Blade Length: 260 mm Total Length: 418 mm Spine Thickness at Heel: 4 mm Blade Height: 34 mm Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiwh1daya30||item-1||solidtemplate||kidawh1kn||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-yanagiba-300mm-white-1-119.png||||||Kitaoka Damascus White #1 Yanagiba 300mm||C-07K||shopbysteel > white1steel > kidawh1kn||Shop by Steel > White #1 Steel > Kitaoka Damascus White #1 > ||350.000 ||||||||||||1||1||1||0||||||||The Kitaoka Damascus Yanagiba is made entirely by hand. It is forged by Hideo Kitaoka in his small workshop in Takefu Village.
Shirogami #1 steel is used in the core construction of the blade with a multilayer hagane (or cladding) of soft carbon steel outside. This is forged into a beautiful Damascus pattern, which enhances the strength and durability of the knife. It is a single-handed design, as is the case with all single bevel knives, and this one is suitable for right-handed users only. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
This is primarily intended as a sushi knife, the most important aspect of which is to ensure that the fish is cut with a single and light action, thus minimizing the damage caused to the cellular structure of the ingredient. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course, you do need some serious board space to utilize its full size.
The Kitaoka Damascus Yanagiba is a very fine sushi knife that is easy to recommend to any home or professional chef in search of a superbly crafted and gorgeous Japanese slicing knife.
Each knife is made by hand so measurements may vary. Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: One-Sided Traditional, Right-Handed (see choil photo) Handle: Sandalwood Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 7.4 oz (210 g) Blade Length: 285 mm Total Length: 450 mm Spine Thickness at Base: 4 mm Blade Height: 35 mm Please note: We only ship Kitaoka knives in the USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kitaokaknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-knives-56.png||||||Kitaoka Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||allkikn bl2stkn kidawh1kn||||Kitaoka is a member of Takefu Village Cooperative. He was born in 1950 and learned his craft from his father in Echizen as a child. He is known for traditional style knife making with single grinds and does excellent work in a variety of carbon steels.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kitayama8000||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/kitayama-8000-grit-water-stone-111.png||||||Kitayama 8000 Grit Water Stone||Kitayama8000||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||70.000 ||||||||4.000 ||||1||1||1||0||||||||The Kitayama 8000 Grit Water Stone measures 205 x 75 x 25 mm and is officially rated at 8000 grit, even though some retailers list it as 12000 due to the refined finish it produces. We adhere to the true 8000 grit rating. This stone contains magnesium salts that dissolve in water, so extended soaking is not recommended. In normal use, simply splash water on the surface and begin sharpening.
The Kitayama is known for its creamy, smooth sharpening feel and excellent tactile feedback, often compared favorably to other high grit polishing stones. It maintains a consistent surface without loading up excessively and responds well to small additions of water during use. We now carry this stone in a baseless format, which customers strongly prefer. The baseless design allows sharpening on both sides of the stone and provides greater flexibility during use.
Care Instructions: Splash with water before use. Avoid extended soaking. Keep the surface wet during sharpening by adding water as needed. Allow the stone to dry fully before storage. Do not permasoak.
Brand: Kitayama Stone Type: Polishing Water Stone Grit: 8000 Soak Type: Splash and Go Dimensions: 205 x 75 x 25 mm Design: Baseless Use: Final Polishing and Edge Refinement||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kitchen-knife-videos||info.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/kitchen-knife-videos-43.png||||||Kitchen Knife Videos||||specials||Resources > ||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kitchen-shears||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/kitchen-shears-178.png||||||Kitchen Shears||||specials > linecooks||Resources > For Professionals > ||||||||||1.000 ||||1||1||0||0||||yoeahash chkikish haaukish chkish chkismkisc mackish mastkish mibosh18 miboshla mibosh miiksh16 miiksh18 sikisc sichprkisc sikiscchpro kitchenshears saoksh tojiro-kitchen-shears||||Kitchen shears are one of those tools that earn their place the moment you start using them regularly. CKTG carries a focused selection of shears sized and shaped for real kitchen work - breaking down poultry, cutting herbs, portioning pizza, and handling the everyday tasks where scissors outperform a knife. Each pair is chosen with the same attention to quality we bring to every knife we carry.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ststkitoseto||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/stainless-steel-kitchen-tongs-set-of-2-9-and-12-79.png||||||Kitchen Tongs 2pc Set||Tong-Set||newarrivals||New Arrivals > ||12.000 ||||||||||||1||1||1||0||||||||A good pair of tongs is one of those kitchen tools that earns its place at every meal. Whether you are turning proteins in a hot pan, tossing vegetables on a sheet tray, or plating at the pass, reliable tongs need to feel secure in hand, hold up to heat, and not damage the cookware you have invested in. This two-piece set covers the range — a 9-inch for closer, more controlled work and a 12-inch for pots, pans, and anything that calls for a little more distance from the heat.
Both tongs are constructed from high-quality stainless steel that is sturdy, rust resistant, and light enough to handle comfortably through extended use. The silicone tips are heat resistant and safe on nonstick, stainless, and cast iron cookware — no scratching, no marking. A locking mechanism on each tong keeps them closed for compact drawer storage or hanging from the loop tab when counter or rack space is available. Both pieces are dishwasher safe, which keeps cleanup straightforward after service.
Care Instructions: Both tongs are dishwasher safe. For longer life, hand washing and drying before storage is always a good habit with stainless steel tools. Check the locking mechanism periodically to keep it operating smoothly. Set Includes: 9-inch and 12-inch tongs Material: Stainless Steel Tips: Silicone — heat resistant, cookware safe Locking: Yes Storage: Loop tab for hanging Dishwasher Safe: Yes||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kitchentools||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/kitchen-tools-101.png||||||Kitchen Tools||||specials > linecooks||Resources > For Professionals > ||||||yoeatosp||||||||0||1||0||0||||tsststriwadr kuhn-rikon-garlic-press catiteaandco yoeatatoco yoeamawh yoeasaslsp yoeatosp jasumoandpe yoeamuavcu yoeaorgrme yoeasumoandp ckth yoeahagrbr yoeasato yoeasusesp yoeanubusp yoeatoeggbe shhapicu fishscaler mespset chkish ckbesc ststkitoseto jachstset cooftw mabusp10 thproulfadif indithred ramensoupspoon kuriswcape kuripe3pcset kuriswmepe ck2stknsh ri12pcplspse rislsp ckplsp chsh riofpltw ri8pltw tofiscsc jafisc fishscaler chtsh bumpersticker minisword kuripakn ststgr kotw japahabr21 kuhn-rikon-gripper-jar-opener-white shmosochkn kuhn-rikon-auto-safety-lidlifter-can-opener-red shmohachkn ri12pltw shibataskillet toprofitw saoksh tojiro-kitchen-shears rismsp riarmiplsp mini-offset-spatula yoeaorgrla||laebslsp||CKTG carries a growing selection of quality kitchen tools sourced from Japan and beyond - the same philosophy we apply to knives applied to everything else on the prep station. Chopsticks, spoons, peelers, and other tools built for cooks who care about the quality of what is in their hands. Check back regularly as this section continues to expand.||||kitchen tools, kitchen utensils||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kniflugandac||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/knife-cases-85.png||||||Knife Bags||||specials > linecooks||Resources > For Professionals > ||||||||||||||0||1||0||0||||tohaknbag ch8pcknro tojiroknifebag wejadeknro kadeknro prhaknbag chblgu||||A quality knife bag is essential for any cook who travels with their knives. CKTG carries professional canvas and leather knife rolls and cases that protect your blades in transit - to work, culinary school, or competition. A knife roll also makes one of the best gifts you can give a cook who is serious about their tools.||||knife case, knife roll, knife cases, chef knife case, knife rolls, kitchen knife case, knife rolls, portable knife cases||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kitchen-knives||item.||solidtemplate||index||||https://s.turbifycdn.com/aah/chefknivestogo/knife-brands-26.png||||Knife Brands||||||||||||kanehiro||||||||1||1||0||0||||kaan riar cckcleavers 3paringknife chkiknfa daovuaknives keijirodoi enamiknives enjinknives fucuna giheihap40 habl2kn hatsukokoro hinokuni1 shirokamor2 kabe kaha kanjoknives karakuknives katayamaknives hiroshikato kawasakikajiya kikuichi-knives kitaokaknives kokn kohetsuknives konosuke-knives minamoto kurosakiknives kugibu16 macknives makotowhite2 masakageknives masutaniknives makn mikiknives mikisyo misuzu moritaka-knives murata nakagawa nakamurahamono naoyamamoto suisinknives shungoknives masanobuokada okeyaknives tasakn1 richmondsakai sakodaknives sentanknives shibataknives shindoknives shizuhamono sukenari tabata takamuraknives takayuki-knives takeda-knives tanaka-knives yota1 taniknives taskiknives tojiro-knives tsubakiknives tsunehisa yahikoknives yamashinknives yasunoriknives yokn yoshimitsu shokufuknives yayukn yusakuknives yusanwopr1 kantaokada||||Here is the full selection of kitchen knives offered by Chef Knives To Go. This is organized by knife maker and you can easily check out different lines from the same blacksmith or knife manufacturer.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sharpeners||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/knife-sharpeners-92.png||||||Knife Sharpeners||||knife-accessories||Accessories > ||||||Knife Sharpener Sale Free Shipping!||||||||0||1||0||0||||hand-held-sharpeners sharpening-steels sharpening-stones edgepro shac||||CKTG carries a wide range of knife sharpeners for every skill level and kitchen setup - from guided angle systems that make sharpening accessible to beginners, to honing steels and manual sharpeners for quick edge maintenance between stone sessions. Every tool in this section is chosen because it works. We use these ourselves and recommend them with confidence.||||knife sharpener,knife sharpeners,best knife sharpener,electric knife sharpener,chef choice knife sharpener,knife sharpener choice electric||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|knife-sharpening-service-by-mail||item-1||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/knife-sharpening-service-124.png||||||Knife Sharpening Service||||||||||||||||||||1||1||0||0||||ckshsebyjomc chrese inshse||||Chefknivestogo offers professional kitchen knife sharpening service by mail. We use Japanese water stones and sharpen by hand. You can purchase a knife from us and choose our service below and we'll finish sharpen your knife before we send it out (usually in 1-3 business days) or you can purchase the service and send us your knife and we'll take care of it and ship it back once we've completed the job. Please place an order for the service below and then send your knives to us securely packaged to Chefknivestogo, 5980 Executive Dr Suite D, Fitchburg, WI 53719.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|knshse||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/knife-sharpening-service-121.png||||||Knife Sharpening Service||||knife-accessories||Accessories > ||||||||||||||0||1||0||0||||inshse ckshsebyjomc chrese||||CKTG offers three levels of professional knife sharpening by mail. Finish Sharpening puts a refined edge on new knives before we ship them to you. Regular Sharpening handles knives you send in for a full reprofile and polish. Chip and Tip Repair addresses damage that requires more significant work. Trusted by serious home cooks and professionals alike.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|knife-sharpening-tutorials||info.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/knife-sharpening-tutorials-49.png||||||Knife Sharpening Tutorials \\|\\ Whetstone Tips from CKTG||||specials||Resources > ||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|japanese-knife-buyers-guide||info.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/japanese-knife-buyers-guide-5.png||||||Knife Sharpening Tutorials \\|\\ Whetstone Tips from CKTG ||||specials||Resources > ||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|knifeholders||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/knife-storage-118.png||||||Knife Storage||||knife-accessories||Accessories > ||||||||||||||0||1||0||0||||tojiroknifebag tohaknbag ch8pcknro nomarame nowamarala nosiknmara tiwodoclst weclst chblfekn3pcs ck3pcdsettr ckblblgu925s ckblfekngu30 blfekngu271 ckblfekngu ckblfekngu22 blackfelt7 ckblfekngu6 ckblfekngu27 ckblfekngu13 ckblfekngu90 chblgu kntippr prhaknbag||||How you store your knives matters as much as how you sharpen them. Tossing a Japanese knife into a drawer damages the edge and shortens the life of the blade. CKTG carries magnetic strips, knife blocks, knife guards, and wooden sayas that keep blades protected, accessible, and organized - solutions for every kitchen setup and every budget.||||knife storage, knife blocks, knife block, Knife Holder under cabinet knife holder, magnetic kitchen knife holders, under the counter knife holder, vinyl cutting knife holders, magnetic knife holder, magnetic, knife holders, knife holder||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|knstst||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/knife-straightening-stick-151.png||||||Knife Straightening Stick||Straightener||knife-accessories > addonitems||Accessories > Add On Items > ||9.950 ||||||||||||1||1||1||0||||||||The Knife Straightening Stick is a specialist tool for correcting minor warps and bends in Japanese knife blades. San mai and kasumi-construction knives have a softer outer cladding over a hard steel core - this softer layer can flex and take on a slight set if lateral pressure is applied during use or storage. Left uncorrected, even a minor warp affects cutting performance and makes accurate sharpening harder to achieve.
Made from hard maple, this is the same type of tool used by Japanese blacksmiths and professional knife shops. Work slowly and deliberately - the goal is gradual correction with light, controlled pressure applied at the right point along the blade. Do not try to force a correction in one pass. An essential item for anyone who collects and uses Japanese knives regularly and wants to keep their blades performing at their best.
The bunka is one of the most practical formats in the Japanese kitchen - tall enough for knuckle clearance and wide board contact, short enough to stay nimble, with the distinctive reverse tanto tip that opens up fine point work that a rounded profile cannot manage. At 171mm and 138g it is light and fast on the board. The SG2 core at 63 HRC is clad in softer stainless and finished with a hairline texture on the cladding, contrasting with the polished SG2 edge that runs beneath it. Hand-chiseled kanji on the blade face adds a detail-level finish touch that most knives in this category skip entirely. The handle on this model is an octagonal red urushi-lacquered format - richer in color than the standard pakka version and a striking visual complement to the blade finish. Note that the handle color in person is darker and deeper than it appears in photos.
What Customers Are Saying: The one review on this knife comes from an owner picking up their second Japanese knife, who notes that the fit and finish exceeded expectations and that the knife has been a pleasure to use over more than a week of regular cooking. The handle color is flagged as darker in person than shown online - worth noting for buyers expecting a brighter red, though the deeper tone has its own appeal.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife! Weight: 4.4 oz (124 g) Blade Length: 172 mm Total Length: 318 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Rosewood Octagonal Ferrule: Maple Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosg2dagy21||item-1||solidtemplate||kosg2da||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-gyuto-210mm-261.png||||||Kobayashi SG2 Damascus Gyuto 210mm||KSG2D-G210||specials > forknco > kokn > kosg2da||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 Damascus > ||340.000 ||||||||||||1||1||1||0||||||||Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife! Weight: 4.9 oz (140 g) Blade Length: 214 mm Total Length: 357 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Rosewood Octagonal (photos are current; video is not) Ferrule: Maple Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosg2dagy24||item-1||solidtemplate||kosg2da||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-gyuto-240mm-230.png||||||Kobayashi SG2 Damascus Gyuto 240mm||KSG2D-G240||specials > forknco > kokn > kosg2da||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 Damascus > ||380.000 ||||||||||||1||1||1||0||||||||Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years, and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super-dense grain structure and purity of SG2 make it both harder and less brittle than other similar steels. So we have a knife with the ability to take and retain an excellent edge that is also incredibly durable. This combination of outstanding edge performance and toughness results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding on the knife. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife! Maker: Kobayashi san Location: Seki City Weight: 6.0 oz (170 g) Blade Length: 243 mm Total Length: 399 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm Handle: Rosewood Octagonal Ferrule: Maple Octagonal Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosg2dana16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-nakiri-165mm-100.png||||||Kobayashi SG2 Damascus Nakiri 160mm||KSG2D-N160||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||320.000 ||||||||||||1||1||1||0||||||||Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. Until recently, he had been working as a sharpener/finisher for a couple of leading blacksmiths, but is now forging himself. The Kobayashi SG2 Damascus Nakiri 165mm is one of the first of his creations. Bearing in mind his short time at the forge, we are extremely impressed by this and the other knives making up his new line.
He has chosen to work with SG2 as the basis of these first offerings. SG2 is renowned for its super-dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless Damascus steel for added protection and to make sharpening easier.
The nakiri is a do-it-all vegetable cutting machine and is a wonderful all-around push cutter, slicer, and dicer that is becoming a popular blade in many home kitchens. Its tall height gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an ultra comfortable and well-finished rosewood octagonal handle with a maple ferrule and nice finish. Maker: Kobayashi san Location: Seki City, Japan Weight: 4.7 oz (134 g) Blade Length: 159 mm Total Length: 312 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosg2dape15||item-1||solidtemplate||kosg2da||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-petty-150mm-272.png||||||Kobayashi SG2 Damascus Petty 150mm||KSG2D-P150||specials > forknco > kokn > kosg2da||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 Damascus > ||290.000 ||||||||||||1||1||1||0||||||||Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife! Handle: Rosewood Octagonal Ferrule: Maple Octagonal Weight: 2.6 oz (74 g) Blade Length: 152 mm Total Length: 279 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosg2dasa17||item-1||solidtemplate||kosg2da||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-santoku-170mm-231.png||||||Kobayashi SG2 Damascus Santoku 170mm||KSG2D-S170||specials > forknco > kokn > kosg2da||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 Damascus > ||320.000 ||||||||||||1||1||1||0||||||||Kobayashi SG2 Damascus Santoku 170mm. Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years, and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife is fitted with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife! Blacksmith: Kobayashi san Location: Seki City, Japan Edge Steel: SG2 Stainless Steel Cladding: Stainless Damascus Weight: 4.5 oz (128 g) Blade Length: 170 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm Handle: Rosewood Octagonal Ferrule: Maple Octagonal Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosg2gy21||item-1||solidtemplate||kobayashisg2||https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-210mm-278.png||||||Kobayashi SG2 Gyuto 210mm||Kobayashi-Gyuto210||specials > forknco > kokn > kobayashisg2||Resources > For Knife Collectors > Kobayashi Knives > Kobayashi SG2 > ||260.000 ||||||||||||1||1||1||0||||||||Six reviews all landing at five stars is a strong signal on any product. On a first-time blacksmith, it is remarkable. Kei Kobayashi spent the years before this line working as a sharpener and finisher for some of the leading names in Seki City - building a technical understanding of knife performance from the inside out before ever approaching the forge himself. When we were introduced to him through a contact in the industry and saw what he had produced, the quality was immediately apparent. The 210mm gyuto has become the centerpiece of the line for good reason: it is the format that shows everything Kobayashi-san can do with an SG2 laser profile.
The gyuto (Japan's all-purpose chef knife) at 210mm is the most versatile format in the lineup. The SG2 core at 63 HRC is clad in softer stainless steel, the cladding given a fine hairline finish that creates a clear visual separation from the polished SG2 edge running at the base of the blade. The spine runs 2mm at the heel - thin enough that this is a true laser in every meaningful sense, moving through produce and proteins with almost no wedging or resistance. The choil and spine have been carefully rounded for comfortable extended use in a pinch grip. Hand-chiseled kanji on the blade face is a finishing detail that sets this knife apart from production alternatives. At 144g it is light enough to move quickly and precise enough to stay accurate across a long prep session. The seven-sided lacquer-treated wood handle is balanced for the blade and comfortable from first use.
What Customers Are Saying: Owners consistently describe this as a knife that performs at a level that surprises even experienced cooks. The laser grind draws the most consistent praise - multiple reviewers note that it outperforms other SG2 knives they own on everyday tasks like paper tests and slicing onion and tomato, with noticeably less resistance than comparable knives. Edge maintenance with a ceramic rod between full sharpenings is described as easy. One detailed review draws a specific comparison to a Yoshimi Kato gyuto on starchy vegetables like sweet potato, noting the Kobayashi glides through where the Kato wedges. The handle shape gets specific praise from cooks who find it more secure and natural than standard octagonal formats. First-time buyers and experienced collectors alike describe it as one of the best value propositions at its price point.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
The SG2 core is hardened to 63 HRC and clad san-mai in softer stainless steel, with the cladding dressed to a fine hairline finish that creates a visual contrast with the polished SG2 edge. The jigane (outer cladding steel) is softer than the core - it shows marks more readily than a harder cladding would, which is worth noting for buyers who prioritize pristine aesthetics over time, but it has no effect on cutting performance. What the SG2 hagane (inner core steel) delivers in edge retention and sharpness is the point of the knife, and it delivers it consistently. At 166g with a 242mm blade and 2mm spine, this is a true laser with the reach to handle everything from full proteins to large-scale vegetable prep. The seven-sided lacquer-treated pakka wood handle balances the blade well and sits comfortably in a pinch grip through extended use.
What Customers Are Saying: One owner with a Yoshimi Kato Aogami Super as their primary comparison notes that while both knives perform closely on most tasks, the Kobayashi is the knife they reach for first - particularly on starchy vegetables where the Kato wedges and the Kobayashi does not. Low maintenance is specifically noted as an advantage for daily use. A second owner describes it as the most impressive kitchen knife they have purchased, highlighting the fit and finish quality and the cutting geometry as among the best they have encountered. Both reviewers note it is a knife that rewards regular use rather than occasional admiration.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Kei Kobayashi built this line after years as a sharpener and finisher working for leading blacksmiths in Seki City. That background is evident in the grind: a 2mm spine that tapers to a polished SG2 edge, ground thin enough to move through produce and proteins with almost no wedging or resistance. The SG2 powdered metallurgy core takes a finer edge and holds it longer than most conventional stainless steels, while the softer stainless cladding provides protection and makes sharpening more approachable. Hand-chiseled kanji on the blade face is the detail that signals how seriously Kobayashi-san takes the finishing work on every knife he produces. At 154g and 242mm, this is a light, capable gyuto (Japan's all-purpose chef knife) that performs across everything from daily vegetable prep to larger protein work without asking the cook to compromise.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Apply a light coat of food-safe oil to the rosewood handle periodically to keep it conditioned. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
The nakiri (Japan's dedicated vegetable knife) is one of the most satisfying formats to use in SG2 construction. The flat profile gives full board contact on push cuts, the tall blade height of 50mm provides ample knuckle clearance, and the wide face doubles as a bench scraper for moving prep work around. At 158mm blade length and 156g the knife is compact and substantial without feeling heavy. The 2mm spine is a genuine laser profile - thin enough that the knife moves through dense vegetables with almost no resistance. The seven-sided pakka wood handle is finished with a lacquer treatment that sits comfortably in hand and gives the knife a visual character distinctly its own. The balance point sits slightly forward of the choil, which gives the blade a planted, confident feel during push cuts through hard produce.
What Customers Are Saying: The one reviewer on this knife describes it as stunning in both appearance and use - noting that attention to the smallest finishing details is evident throughout, that the balance feels excellent despite the slight blade-forward weighting, and that the edge is super thin and precise, sharpened to a level that cuts without resistance. It is a short review but a compelling one from someone who clearly knows what they are looking at.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
The petty is where that precision is most visible. At 153mm with a 30mm blade height, this is a classically proportioned knife for in-hand work on fruit, herbs, aromatics, and detail cuts at the board. The SG2 powdered stainless core is hardened to 63 HRC and clad in softer stainless steel that is finished with a fine hairline texture - a surface treatment that contrasts beautifully with the polished SG2 edge running below it. The choil and spine are carefully rounded for a comfortable pinch grip, and hand-chiseled kanji elements on the blade face add a level of hand-finishing detail that you rarely see at this stage of a blacksmithing career. The seven-sided pakka wood handle with its lacquer-treated surface is an unusual format that fits the hand well and sets this knife apart visually from anything else in its category.
What Customers Are Saying: Owners describe the feel as exceptional - lightweight and well-balanced with a handle shape that fits naturally in the hand. Edge performance is described as outstanding out of the box, and the knife draws consistent praise for how cleanly it handles fine work including small fruit, vegetables, and precision detail cuts. The design quality and attention to finish details are noted as the kind of thing you notice more the longer you use the knife.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
The santoku (three virtues) is one of the most versatile formats in the Japanese kitchen, handling vegetables, proteins, and general prep with equal competence at a length that most cooks find comfortable regardless of hand size or experience level. The SG2 core is clad in softer stainless steel finished with a fine hairline texture across the full blade face, creating a visual contrast with the polished SG2 edge running below it. The 2mm spine is a true laser profile - light and responsive on the board, with the kind of through-food feel that makes prep work noticeably faster and less effortful. Hand-chiseled kanji on the blade face is a finishing detail that reflects the attention Kobayashi-san brings to every part of the knife. The seven-sided lacquer-treated pakka wood handle is comfortable in extended use and gives the knife a visual identity that stands apart from the standard Japanese octagonal.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
The SG2 core runs the full 272mm length at 63 HRC, clad in softer stainless steel with a fine hairline finish across the blade face. The polished SG2 edge contrasts cleanly against the hairline cladding, and hand-chiseled kanji on the blade face reflect the same level of finishing attention that appears across the rest of the line. At 156g the knife is light for its length - light enough that long slicing sessions remain controlled rather than fatiguing - and the 43mm blade height is narrow enough to minimize drag against the cut surface. The seven-sided lacquer-treated pakka wood handle is balanced for the blade and familiar from the rest of the line, which makes this a natural companion piece for anyone already using a Kobayashi gyuto at the board. This knife is also a capable substitute for a yanagiba in sushi preparation for cooks who prefer a double-bevel format.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Kei Kobayashi arrived at forging from years of sharpening and finishing work for leading blacksmiths in Seki City, and the geometry of this knife reflects that background directly. The SG2 core at 63 HRC is ground to a 2mm spine and finished with polished SG2 exposed at the edge, contrasting against the hairline-finished stainless cladding above it. Hand-chiseled kanji on the blade face is a detail that underscores how seriously Kobayashi-san approaches the finishing of each knife. At 144g and 273mm, this is a lightweight sujihiki (Japan's dedicated slicing knife) with the reach and the edge geometry to handle extended slicing sessions without fatigue. It also serves as a capable double-bevel substitute for a yanagiba in sushi preparation for cooks who prefer the versatility of an even grind.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Apply a light coat of food-safe oil to the rosewood handle periodically to keep it conditioned. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Discover the charm and practicality of the Kogatana, a traditional Japanese utility knife cherished for generations. Handcrafted from carbon steel by skilled local blacksmiths, this knife embodies both functionality and artistry. Each Kogatana features a vibrant cord-wrapped handle and a fabric sheath, making it as visually appealing as it is reliable.
Each knife is unique so we'll be updating this item page with new looks and designs. Perfect for everyday tasks or as a collector’s item, this Kogatana is a small yet mighty piece of traditional craftsmanship.
Location: Miki City Japan Construction: Hammer Forged, San Mai Edge Grind: Double Bevel-Even Grind Weight: 2.0oz/ 56g Blade Length: 65mm Overall Length: 150mm Spine Thickness at Heel: 2.5mm Blade Height at Heel: 20.6mm Photos are current||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kogatanas||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/kogatanas-77.png||||||Kogatanas||||resources||Knife Types > ||||||||||||||0||1||0||0||||jashkn regiwipute dalespko kuhuwhko kujiraaknifeb mibl1ko65 mikisyo1 mifiko60 mibl2ko65 micraosuko kilehagr okeya okyoko90 kogatana okeablue okfoko kowh2wifash5 white2kogatana||||Kogatanas are small utility knives used for a variety of purposes. Some Japanese people use them for cutting paper and others use them as small utility knives with food. They're cool little blades and a number of our blacksmiths make them so we decided to offer them and they've been a big hit.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ko1k6ts||item.||solidtemplate||kohetsuknives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-tsuchime-75.png||||||Kohetsu 1K6||||kitchen-knives > kohetsuknives||Knife Brands > Kohetsu Knives > ||||||||||||||0||1||0||0||||ko1k6stsmsl2 ko1k6stsmsl21 kots1k6brkn2 ko1k6brkn24 ko1k6brknlob||||Kohetsu 1K6 brings a clean, well-executed package to the stainless category - quality 1K6 Swedish stainless steel that takes a good edge and holds it well, paired with elegant octagonal handles that feel right in hand. A practical, attractive knife for cooks who want reliable Japanese performance without the reactive steel care routine.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ko1k6brkn24||item-1||solidtemplate||bread-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-240mm-417.png||||||Kohetsu 1K6 Bread Knife 240mm||CK6-R24CG||resources > bread-knives||Knife Types > Bread Knives > ||150.000 ||||||||||||1||1||1||0||||||||Our team in Japan took on the challenge of designing a longer bread knife. Rather than creating a new blade mold, they cleverly extended the machi (the blade's base) to give the knife a longer feel, all while keeping the cutting edge consistent with our standard model. The result? A beautifully balanced knife with added reach and the same precision you expect! Brand: Kohetsu Maker: Tsukahara Location: Seki City, Japan Construction: Laser Cut, Mono Steel Steel Type: 1K6 Stainless Steel HRC: 60 +- Edge Grind: Even Handle: Gray Pakka Wood Octagonal Ferrule: Black Pakka Wood Weight: 5.1 oz (144 g) Blade Length: 230 mm Total Length: 384 mm Spine Thickness at Heel: 2.5 mm Blade Height at Heel: 38.4 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kots1k6brkn2||item-1||solidtemplate||bread-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-tsuchime-1k6-bread-knife-240mm-115.png||||||Kohetsu 1K6 Bread Knife 240mm Maple||CK6-R24BH||resources > bread-knives||Knife Types > Bread Knives > ||150.000 ||||||||||||1||1||1||0||||||||Bread culture has been quietly booming in Japan, and the knives being produced to meet that demand reflect the same commitment to quality and precision that defines Japanese kitchen cutlery. This Kohetsu 1K6 Wa Bread Knife is made by Tsukahara in Seki City — one of Japan most storied knife-making regions — and it brings a distinctly Japanese aesthetic to a format that most Western kitchens take for granted. When we were offered these we did not hesitate.
The blade is laser cut from 1K6 stainless steel — a high-carbon stainless alloy hardened to 60 HRC that holds a sharp serrated edge well and requires minimal maintenance. The mono steel construction keeps the blade clean, lightweight, and easy to control. At 228mm with a 38.2mm blade height it is a nimble, precise bread knife that handles crusty loaves, delicate pastries, and soft sandwich bread with equal confidence. The serrations cut cleanly without tearing or compressing the crumb. The maple octagonal handle with maple ferrule gives the knife a warm, refined wa character that makes it stand out on any knife roll or magnetic strip.
What Customers Are Saying:
Customers who have been searching for a wa-handled bread knife for years consistently describe this as exactly what they were looking for. It glides through thick hard-crust homemade loaves effortlessly, feels light and well balanced in hand, and arrives sharp enough to impress right out of the box. The maple octagonal handle earns particular praise for its quality and feel — several customers note it was important to them that their bread knife match the Japanese handle style of the rest of their collection. The 1K6 steel is a fun novelty for knife enthusiasts looking to add something a little different. One customer put it best — this knife left them always looking for bread to cut.
Care Instructions:
1K6 stainless steel is low maintenance and rust resistant. Hand wash and dry thoroughly after use. Avoid the dishwasher. Serrated edges can be touched up with a ceramic rod or tapered diamond rod if needed, though they hold their edge well under normal use.
Brand: Kohetsu Maker: Tsukahara Location: Seki City, Japan Construction: Laser Cut, Mono Steel Steel Type: 1K6 Stainless Steel HRC: 60 +- Edge Grind: Even Handle: Maple Octagonal Ferrule: Maple Weight: 5.7 oz (162 g) Blade Length: 230 mm Total Length: 416 mm Spine Thickness at Heel: 2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ko1k6stsmsl21||item-1||solidtemplate||ko1k6ts||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-stainless-small-slicer-210mm-451.png||||||Kohetsu 1K6 Stainless Small Slicer 210mm Maple||CK6-C21BH||kitchen-knives > kohetsuknives > ko1k6ts||Knife Brands > Kohetsu Knives > Kohetsu 1K6 > ||149.950 ||||||||||||1||1||1||0||||||||Introducing the pinnacle of cutting artistry, the Kohetsu 1K6 Stainless Steel Knife, meticulously handcrafted by the master bladesmith Tsukahara San himself. Inspired by centuries of tradition and perfected in the renowned forge-fires of Seki City, Japan, this masterful tool captures the essence of functionality, quality, and elegance.
Our Kohetsu knife's exquisite construction begins with the Roll Forged, Mono Steel technique, utilizing only the finest quality 1K6 Stainless Steel. This high-grade material provides the optimal balance between durability and sharpness, boasting an impressive Hardness Rockwell (HRC) rating of 60+-, meaning it's not just built to perform, but also to last.
The artistry extends to its finely balanced weight of 11.2 ounces or 320 grams, perfectly complementing its blade length of 210mm. This expert design ensures precision in every slice, dice, and chop, allowing you to maneuver through your kitchen tasks with grace and efficiency.
The skillfully honed edge grind is even, ensuring a consistently flawless cut every time. With an overall length of 360mm and a spine thickness at the heel of 2.2mm, this knife offers an unmatched combination of strength and balance. The blade height at the heel is 81.5mm, providing ample clearance for knuckles, promoting comfort during extended use.
Elevate your culinary journey with the Kohetsu 1K6 Stainless Steel Knife, where every element reflects an unparalleled dedication to quality and craftsmanship. Experience the refined balance, superior sharpness, and undeniable charm of this remarkable knife— a true testament to Seki City's renowned bladesmithing legacy. Transform your kitchen into a canvas with Kohetsu, where every cut is a masterpiece. Brand: Kohetsu Maker: Tsukahara san Location: Seki City, Japan Construction: Roll Forged, Mono Steel Steel Type: 1K6 Stainless Steel HRC: 60 +- Edge Grind: Even Handle: Maple Wood Octagonal Weight: 11.2 ounces / 320g Blade Length: 210 mm Overall Length: 360 mm Spine Thickness at Heel: 2.2 mm Blade Height at Heel: 81.5 mm Our cleaver saya DOES fit this knife but it's on the loose side.
These wa-handled knives are constructed san mai with stainless cladding over the Aogami Super core - which means day-to-day maintenance is more forgiving than a fully reactive blade while the edge itself delivers true carbon steel sharpness. Available in a range of formats including gyuto, nakiri, petty, and kiritsuke. For cooks who want genuine high-carbon performance in a well-finished, practically priced package, the Kohetsu AS line is one of the best values we carry.
Care Instructions: The Aogami Super core is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after each use and avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.
The Kohetsu Aogami Super is made exclusively for CKTG by the extremely talented blacksmith, Tsukahara-san, working in Seki City. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.
The blade has a nice progressive grind which Mr. Tsukahara biases slightly more on the right side than the left. He also feathers and thins out the tip for greater cutting performance.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold while being suitable for right- and left-handed users. Brand: Kohetsu Location: Seki, Japan Sharpener: Tsukahara-San Construction: Laser Cut, San Mai Cladding: Stainless Core Steel: Aogami Super Handle: Ho Octagonal Ferrule: Buffalo Horn Engraving: Stamped Weight: 3.6 oz (102 g) Blade Length: 181 mm Total Length: 318 mm Spine Thickness at Base: 2.2 mm Blade Height: 47.1 mm Edge Grind: 60/40 Asymmetric (ok for left- or right-handed users) Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaosugy18||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-180mm-282.png||||||Kohetsu Aogami Super Gyuto 180mm||CAS-G180||resources > gyutos > gyutos1||Knife Types > Gyutos > Gyutos 180-195mm > ||150.000 ||||||||||||1||1||1||0||||||||Tsukahara-san makes the Kohetsu AS line of knives in his shop, which is located in Seki City. This hotbed of knife makers is populated with some of the best craftsmen in the industry. We asked Tsukahara-san to make this line for us because of his abilities forging this very popular but sometimes difficult steel.
The knives feature a stainless steel san-mai cladding which protects the core steel, thus aiding with ease of maintenance and increasing strength. The edge will oxidize over time, so do be aware of this when cleaning and storing the knife.
The grind on this blade is very thin with good convexing, which results in less stiction. It has a nice progressive grind which Mr. Tsukahara biases more on the right side than the left. He also feathers and thins out the tip for greater cutting performance. Even though it is asymmetrical it will still work well for left- and right-handed users.
180mm is about as short as gyutos go. As such it will find an audience with users with smaller hands or cooks who are starting up in the kitchen and want a more controllable blade to start with. It will also do a wonderful job in restricted sized work areas and with smaller ingredients and garnishes. This really is a great little knife that performs right along with the big boys! Brand: Kohetsu Blacksmith: Tsukahara San Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: Aogami Super Steel (AS) Cladding: Stainless Weight: 3.4 oz (96 g) Blade Length: 179 mm Total Length: 315 mm Thickness at Heel: 2.1 mm Blade Height: 41.4 mm Edge Grind: 60/40 Asymmetric Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koasgy21cu||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-gyuto-210mm-custom-226.png||||||Kohetsu Aogami Super Gyuto 210mm Gray||CAS-G21C||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||210.000 ||||||||||||1||1||1||0||||||||This is one of our most popular lines and they're made in Seki exclusively for Chefknivestogo by noted master sharpeners, the Tsukahara brothers (and son). Kohetsu is a name that loosely translates to "bring happiness and pleasure" or just "be happy."
The Kohetsu Aogami Super Gyuto 210mm is a really good blade made from Aogami Super carbon steel with a stainless steel cladding. The inner core AS steel is heat-treated to a hardness of 64 Rockwell. Aogami Super is popular steel that holds its sharp edge well yet is still relatively easy to sharpen. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection. The blade has a thinner than average grind and 60/40 asymmetrical edge.
Often times you will see a hazy/cloudy scratch pattern on the edge of the blade. This is not a defect. The knife sharpener intentionally thins the edges of these knives to make them perform better, especially in the tip area.
The octagonal gray handles are well finished and durable so they make a perfect match to the outstanding blades. Blacksmith: Mr. Tsukahara Location: Seki City, Japan Construction: Laser Cut, San Mai Edge Steel: Aogami Super Steel Cladding: Stainless Steel HRC: 63-64 Edge Grind: 60:40 (good for both left- and right-handers) Handle: Octagonal Dark Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 5.6 oz (152 g) Blade Length: 214 mm Total Length: 363 mm Spine Thickness at Base: 2.0 mm Blade Height: 46.0 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaosugy24gr||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-240mm-grey-95.png||||||Kohetsu Aogami Super Gyuto 240mm||CAS-G24C||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||220.000 ||||||||||||1||1||1||0||||||||CKTG is the only place where you can purchase these high-value, high-performance Kohetsu knives. Featuring a very well-executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while, adding further protection to the blade. The blade has a thinner than average grind and a 60/40 asymmetrical edge.
The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost as much as twice this price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Cladding: Stainless Steel Edge Steel: Aogami Super Steel Edge Grind: Asymmetric 60/40 (okay for left and right users) HRC: 63-64 Handle: Gray Pakka Wood Octagonal Ferrule: Black Pakka Wood Weight: 6.3 oz (180 g) Blade Length: 240 mm Total Length: 388 mm Spine Thickness at Base: 2.2 mm Blade Height: 51.4 mm Photos by Gustavo Bermudez ||1.000 ||||1||1||1||0||||||||CKTG is the only place where you can purchase these high value, high performance Kohetsu knives. Featuring a very well executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while which will add further protection to the blade. The blade has a thinner than average grind and 60/40 asymmetrical edge.
The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost as much as twice this price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect Brand: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Cladding: Stainless Steel Edge Steel: Aogami Super Steel Edge Grind: Asymmetric 60/40 (okay for left and right users) HRC: 63-64 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 4.7 oz (136 g) Blade Length: 239 mm Total Length: 380 mm Spine Thickness at Base: 2.2 mm Blade Height: 50.5 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaosu27gy||item-1||solidtemplate||koaosuwaha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-270mm-gyuto-77.png||||||Kohetsu Aogami Super Gyuto 270mm||CAS-G27C||kitchen-knives > kohetsuknives > kohetsu > koaosuwaha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Wa Handled > ||230.000 ||||||||||||1||1||1||0||||||||Made exclusively for CKTG by a leading blacksmith in Japan, the Kohetsu AS line of blades are thin, light, and strong. We have specified an HRC rate of 64 to ensure a high level of edge retention and low maintenance requirement. This carbon steel core is reinforced by the use of a stainless steel cladding. Of course the exposed carbon steel will patina with use but this oxidation only serves to enhance the look and protection of the cutting edge.
A nicely shaped and finished pakka wood handle gives the knife a light and well-balanced feel. This is a simple and elegant knife, a tool made to perform with ease and efficiency.
The Kohetsu Aogami Super Gyuto will find favor in any home or professional setting. A great blade at a great price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Location: Seki City Japan HRC: 64-65 Steel: Aogami Super Cladding: Stainless Finish: Hairline Weight: 7.8 oz (222 g) Blade Length: 269 mm Total Length: 417 mm Spine Thickness at Base: 2.7 mm Blade Height: 53.7 mm Edge Grind: 60/40 Asymmetric (ok for left or right) New Handle: Octagonal Black and Grey Pakka Wood Trust Pics Weight: 4.3 oz (122 g) Blade Length: 151 mm Total Length: 299 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaosuki21||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-kiritsuke-210mm-236.png||||||Kohetsu Aogami Super Kiritsuke 210mm||CAS-K210||resources > kiritsukeknife > kiupto21||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||210.000 ||||||||||||1||1||1||0||||||||Kohetsu knives are made exclusively for CKTG and feature stainless steel cladding over a core of Aogami Super high carbon steel for added strength. This result is a knife that is easy to care for, as only the edge will oxidize over time. Aogami Super is a really great steel to use in kitchen knives as it allows for a good edge establishment and also really good retention of that edge. It does not wear as quickly as many other steels so it is fairly easy to sharpen too.
The grinds on this line of knives are very thin and coupled with some nice convexing, resulting in a blade that is less prone to generate stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. These knives will work well for left- and right-handed users.
There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold with a great balance. Brand: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Cladding: Stainless Steel Edge Steel: Aogami Super Steel Edge Grind: Asymmetric 60/40 (okay for L and R users) HRC: 64-65 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 4.3 oz (124 g) Blade Length: 212 mm Overall Length: 350 mm Spine Thickness at Heel: 2.3 mm Blade Height at Heel: 45.4 mm Brand: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Cladding: Stainless Steel Edge Steel: Aogami Super Steel Edge Grind: Asymmetric 60/40 (okay for L and R users) HRC: 64-65 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 4.7 oz (134 g) Blade Length: 237 mm Total Length: 379 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaosuna16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-nakiri-165mm-399.png||||||Kohetsu Aogami Super Nakiri 165mm||CAS-N16C||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||145.000 ||||||||2.000 ||||1||1||1||0||||||||The nakiri is predominantly a vegetable chopping knife with an easy to sharpen 60:40 asymmetrical blade which can be used by lefties or righties. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.
The Kohetsu AS nakiri is constructed from Aogami Super steel clad with a protective layer of stainless steel. Rockwell Hardness is 64 for these knives, and each batch of steel is tested for consistency. We have made these knives to maximize performance while minimizing unnecessary “bling” and its associated cost.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Please look at the 4th photo on this page to see it (on a different blade).
Kohetsu knives cut to the core of blade design and execution. Try one...we know you will agree. Weight: 5.9 oz (170 g) Blade Length: 164 mm Overall Length: 318 mm Spine Thickness at Base: 2.3 mm Blade Height: 47.5 mm Edge Grind: 60/40 asymmetric (ok for left or right) Handle: Octagonal Gray Pakka Wood (updated since video) Ferrule: Black Pakka Wood ||||||1||1||1||0||||||||Kohetsu is an exclusive CKTG brand that we developed over the course of more than a year. The name loosely translates to “bring happiness and pleasure,” or simply “be happy,” which sums up exactly what we hope these knives bring to your kitchen.
The Kohetsu Aogami Super Petty 120mm is a compact, hardworking blade built around an Aogami Super carbon steel core wrapped in stainless cladding. We partner with a respected blacksmith shop in Japan for the forging and assembly, and the AS core is heat-treated to an impressive 64 Rockwell for excellent edge retention and daily performance.
This knife was designed with a straightforward, utilitarian mindset. No extra frills—just a well-made tool that cuts beautifully and delivers exceptional value. It features a traditional octagonal ho wood handle paired with a water buffalo horn ferrule for a classic, comfortable feel in hand.
We do not have a saya that fits this knife. We recommend using a felt blade guard instead.
Brand: Kohetsu Blacksmith: Tsukahara-San Location: Seki City, Japan Construction: San Mai Edge Steel: Aogami Super Steel (carbon steel) Cladding: SUS 405 Stainless Steel HRC: 64–65 Edge Grind: 60/40 Asymmetric (works for left or right-handed users) Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 1.7 oz (48 g) Blade Length: 119 mm Total Length: 243 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaosupe15||item-1||solidtemplate||koaosuwaha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-petty-150mm-325.png||||||Kohetsu Aogami Super Petty 150mm||CAS-P15C||kitchen-knives > kohetsuknives > kohetsu > koaosuwaha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Wa Handled > ||115.000 ||||||||||||1||1||1||0||||||||Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. This line has taken us over a year to develop and we think the effort has been worth it.
The 150mm petty sits in the sweet spot of petty blade lengths, usually between 120mm and 160mm. As such it can fulfill many roles in the kitchen: a vegetable cutter and dicer, a slicer of small proteins, or a nimble all-purpose chopper. It comes with a ho wood octagonal handle that, together with its 60/40 grind, makes it suitable for both left- and right-handed users. The blade falls towards the light side of the scale and features the characteristic thin grind and edge found on all of these nicely balanced knives. This is a nice, easy knife to hold and use and represents great value.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Maker: Kohetsu Location: Seki City, Japan Edge Steel: Aogami Super Steel Cladding: Stainless Steel Weight: 2.6 oz (76 g) Blade Length: 149 mm Total Length: 274 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm Edge Grind: 60/40 Asymmetric (ok for lefties or righties) Handle: Gray Octagonal (Trust the Photos)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaosusa18||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-santoku-180mm-298.png||||||Kohetsu Aogami Super Santoku 180mm||CAS-S180||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||150.000 ||||||||||||1||1||1||0||||||||The proper name of this knife is santoku-bocho. In Japanese, santoku means “knife of the three virtues.” This refers to its ability to perform the three acts of chopping, slicing, and dicing. Some chefs believe the santoku is more versatile than a nakiri, its only real competitor, in the home kitchen. The santoku has a relatively short blade, up to 200mm, and a rounded tip with a slight point. It is made with a two-sided, asymmetrical 60:40 grind which is ok for left or right-handed users.
The Kohetsu AS santoku is one of the knives made exclusively for CKTG. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold while being suitable for right- and left-handed users.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Weight: 3.8 oz (108 g) Blade Length: 181 mm Total Length: 317 mm Spine Thickness at Base: 2.3 mm Blade Height: 47.2 mm Handle: Ho Wood Octagonal Ferrule: Black Buffalo Horn Edge Grind: 60/40 Asymmetric (ok for left or right) Edge Grind: 60/40 Asymmetric (ok for left or right) Handle: Black and Grey Pakka Wood, Octagonal Shape Weight: 6.1 oz (174 g) Blade Length: 273 mm Total Length: 422 mm Spine Thickness at Heel: 3 mm Blade Height at Heel: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koastogy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-togatta-gyuto-240mm-272.png||||||Kohetsu Aogami Super Togatta Gyuto 240mm||CAS-OG4C||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||220.000 ||||koastogy24||||||||1||1||1||0||||||||We are very pleased to be able to offer these fine knives made by one of Japan's leading blacksmiths. They have been created exclusively for CKTG.
The Kohetsu AS Togatta Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.7 ounces. It has a nice thin tip with a little distal taper towards the point. This Togatta profile is very similar to the Masamoto KS. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
Aogami Super Steel is made by Hitachi and is top-shelf carbon steel. These knives are heat-treated to 64-65 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. It can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness longer than most other carbon steels. The knife is clad with stainless steel for easy care and good looks.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Maker: Tsukahara-san Location: Seki, Japan Edge Steel: AS HRC: 64-65 Cladding: Stainless Steel Weight: 5.7 oz (162 g) Blade Length: 235 mm Total Length: 385 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 46 mm Handle: Gray Pakka Wood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaosuwaha||item.||solidtemplate||kohetsu||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-wa-handled-109.png||||||Kohetsu Aogami Super Wa Handled||||kitchen-knives > kohetsuknives > kohetsu||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > ||||||||||||||0||1||0||0||||koaosupe15 koaosuho15 koaosuna16 koaosubu17 koaosusa18 koaosugy18 koasgy21cu koaosuki21 koaosugy24gr koastogy24 rikoaosu24gy koaosuki24 koaosu27gy koaosu27su koknst3||||Kohetsu Aogami Super Wa Handled. Kohetsu knives are made exclusively for CKTG and feature excellent thin blades with high-quality edge steel and great cutting performance. Aogami Super steel is one of our favorite carbon steels for kitchen knives. Try one of these special knives and you'll see why.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaosuweha||item.||solidtemplate||kohetsu||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-western-handled-79.png||||||Kohetsu Aogami Super Western Handled||||kitchen-knives > kohetsuknives > kohetsu||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > ||||||||||||||0||1||0||0||||rikoaosu12pe koweaspe12 koweaspe15 koweasho150 koweasna16 koaswebu17 koweassa18 koasgy18 koaswegy21 kowegy24 koaski24 koweasgy27 koaswe27su koknst3||||One of our most popular lines of knives. The Kohetsu Aogami Super knives use top of the line carbon steel, clad with stainless steel for great cutting performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaswebu17||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-bunka-175mm-274.png||||||Kohetsu AS Western Bunka 175mm||KAS-B175||kitchen-knives > kohetsuknives > kohetsu > koaosuweha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||150.000 ||||||||||||1||1||1||0||||||||The Kohetsu AS Western Bunka is one of a line of knives made exclusively for CKTG. Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds. We have specified a hardness of 64 HRC, which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
This fun and functional kitchen knife looks as great as it performs. The top shelf fit and finish can be seen in the finely crafted western mahogany handle mated to a lovely stainless bolster. Some embossed kanji set off the lovely satin finish on the blade. All around, this bunka is a great knife at a very affordable price. Brand: Kohetsu Blacksmith: Tsukahara-San Region: Seki, Japan Construction: San Mai Edge: Aogami Super Steel HRC: 64-65 Cladding: Stainless Engraving: Machine Engraved Handle: Western (Yo) Scales: Mahogany Weight: 5.6 oz (160 g) Blade Length: 178 mm Total Length: 299 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koasgy18||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-180mm-229.png||||||Kohetsu AS Western Gyuto 180mm||KAS-G180||kitchen-knives > kohetsuknives > kohetsu > koaosuweha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||160.000 ||||||||||||1||1||1||0||||||||At 180mm, this knife is as small as gyutos get. It is a good choice for lovers of shorter blades or those with very restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
The Kohetsu AS Western Gyuto is made with stainless cladding over a core of Aogami Super steel. AS is regarded as a fantastic carbon steel for kitchen knives. We specified that the steel be hardened to an HRC rating of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection and add to the great looks of this kitchen workhorse.
The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. This line has taken us years to develop and refine and we think the efforts have paid off. Brand: Kohetsu Location: Seki City, Japan Bladesmith: Tsukahara-San Construction: San Mai, Laser Cut Type: Gyuto Edge Grind: Double Bevel (See Choil Shot) Weight: 5.3 oz (152 g) Blade Length: 176 mm Total Length: 298 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm Handle: Western Scales: Rosewood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaswegy21||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-210mm-294.png||||||Kohetsu AS Western Gyuto 210mm||KAS-G210||kitchen-knives > kohetsuknives > kohetsu > koaosuweha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||175.000 ||||||||||||1||1||1||0||||||||Kohetsu is an in-house brand of kitchen knives created exclusively for us at CKTG. The word Kohetsu roughly translates to "be happy," and we really think that is a perfect description for these well-made and keenly priced knives. They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening.
AS stands for Aogami Super steel. It is a high-quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use, but the knife is clad with stainless steel for easy care. Over time, the edge will darken, and it will look more attractive with age and use.
The gyuto featured here is a medium-length blade that will work in most kitchen environments. It is long enough to tackle most ingredients while being compact enough for easy use in smaller kitchens and spaces. The grinds on these knives are quite exceptional and the edge is pretty sharp right out of the box.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Steel: Aogami Super Clad with Stainless Handle: Mahogany Edge Grind: 60/40 Asymmetric (ok for left or right) Weight: 6.7 oz (190 g) Blade Length: 209 mm Total Length: 335 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kowegy24||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-gyuto-240mm-165.png||||||Kohetsu AS Western Gyuto 240mm||KAS-G240||kitchen-knives > kohetsuknives > kohetsu > koaosuweha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||185.000 ||||||||2.000 ||||1||1||1||0||||||||The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost twice as much. CKTG is the only place where you can purchase these high-value, high-performance Kohetsu knives.
Featuring a very well executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while, which will add further protection to the blade. The blade has a thinner than average grind and a 60/40 asymmetrical edge that is good for both left- and right-handed users.
While the Kohetsu AS line is a value brand, it does boast a high level of fit and finish. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done, featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets. Weight: 7.1 oz (204 g) Blade Length: 235 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm HRC: 64 Edge Grind: 60/40 Asymmetric (ok for left or right)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koweasgy27||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-gyuto-270mm-137.png||||||Kohetsu AS Western Gyuto 270mm||KAS-G270||kitchen-knives > kohetsuknives > kohetsu > koaosuweha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||220.000 ||||||||2.000 ||||1||1||1||0||||||||The Kohetsu Gyuto 270mm is the longest knife in this exclusive line of CKTG kitchen knives. It is a knife fit for tackling big cuts of protein and working through the sacks of vegetables that pro chefs are faced with on a daily basis. Of course a knife of this size requires a big cutting board and lots of counter space. But given those criteria, this blade will outperform any smaller chef style knives with ease and efficiency.
While it boasts a long cutting edge, the knife is not super tall at just 52.4mm. Because of this, the profile is fairly flat all the way to the slim tip. It is also quite thin but no laser for sure. Its lower height relative to other 270mm gyutos make it a nimble and easy to handle knife. It is also easy to keep sharp and maintain given its fully stainless steel cladding over the core of Aogami Super steel.
The blade is coupled to a really comfortable Western style mahogany handle with stainless bolster and rivets. Fit and finish are of an extremely high standard and the package looks and feels like the fine implement that it is.
We thoroughly recommend you take a good look at this great line of kitchen knives, which combines great materials, good fit and finish, and a truly professional feel. The Kohetsu AS Western gyuto is an easy choice for chefs looking for a big knife at a less-than-big price. Weight: 9.7 oz (276 g) Blade Length: 263 mm Total Length: 399 mm Spine Thickness at Base: 3 mm Blade Height: 53 mm Steel: Aogami Super clad with stainless steel Handle: Mahogany Western||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koweasho150||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-honesuki-150-179.png||||||Kohetsu AS Western Honesuki 150mm||KAS-H150||kitchen-knives > kohetsuknives > kohetsu > koaosuweha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||140.000 ||||||||||||1||1||1||0||||||||The honesuki is primarily used for boning smaller proteins, in particular, poultry and other birds. It is quite stiff and features a triangular profile and pointed tip, all the better for getting into tight spaces and between joints. Many honesukis are single-bevel knives, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general-purpose petty-style knife. The shape and weight allow for easy and secure in-hand work, as well as being a great blade for creating garnishes.
The blade is made from Aogami Super steel with a stainless cladding. AS is a fantastic carbon steel for kitchen knives, and in the case of the Kohetsu AS line, the alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection.
The handle features a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster. Weight: 5.4 oz (152 g) Blade Length: 146 mm Total Length: 262 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaski24||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-kiritsuke-240mm-140.png||||||Kohetsu AS Western Kiritsuke 240mm||KAS-K240||kitchen-knives > kohetsuknives > kohetsu > koaosuweha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||195.000 ||||||||||||1||1||1||0||||||||The Kohetsu AS Kiritsuke is made with stainless cladding over a core of Aogami Super steel. AS is regarded as a fantastic carbon steel for kitchen knives. We specified that the steel be hardened to an HRC rating of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection and add to the great looks of this kitchen workhorse.
There is a fascination with kiritsuke-tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
The grinds on this knife are very thin and, together with the convex profile, result in a blade that is less prone to food stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. So while the knife is made with a slight bias of 60/40, it is still a good choice for left- or right-handed users. The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster. Weight: 7.2 oz (204 g) Blade Length: 235 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm HRC: 64 Edge Grind: 60/40 Asymmetric (ok for left or right)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koweasna16||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-nakiri-165mm-150.png||||||Kohetsu AS Western Nakiri 165mm||KAS-N165||kitchen-knives > kohetsuknives > kohetsu > koaosuweha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||150.000 ||||||||2.000 ||||1||1||1||0||||||||We created Kohetsu knives to bring you the best cutting performance using the top steels on the market, with impeccable heat treatment and nice, thin grinds—all at an affordable price.
We start with one of the top carbon steels available, Aogami Super, which is then clad with a soft stainless steel to protect the blade from corrosion and make it easier to maintain. Our skilled blacksmith hardens the blade to 64 HRC, which results in an edge that is both sharp and resilient.
The nakiri is a vegetable chopping knife with an easy-to-sharpen blade that can be used by left- or right-handed users. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long, flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.
The blade features a satin finish with a nice embossed kanji. Fit and finish on these knives is first rate and it carries over to the fine mahogany western handle.
This line has taken us years to develop and refine and we think the efforts have paid off. Weight: 6.6 oz (188 g) Blade Length: 160 mm Total Length: 280 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koweaspe12||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-petty-120mm-188.png||||||Kohetsu AS Western Petty 120mm||KAS-P120||kitchen-knives > kohetsuknives > kohetsu > koaosuweha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||100.000 ||||||||||||1||1||1||0||||||||We have this line of AS knives made exclusively for CKTG by the talented blacksmith Tsukahara-San. The core steel is hardened to 64 HRC and is laminated with a softer stainless steel using a san-mai construction. The blade is laser cut from a pre-laminated sheet.
The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry, but will develop a patina over time, which will aid in its protection and add to the great looks of this kitchen workhorse.
The 120mm petty is a small knife suited for a multitude of cutting and paring tasks. It is the perfect tool for chopping and slicing smaller items and a little gem when it comes to intricate garnish preparation. Watch out ripe tomato, you've met your match! This compact knife will also suit smaller hands more than other larger knives.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
We do not have a saya that fits this knife. We recommend the felt blade guard instead. Weight: 2.6 oz (76 g) Blade Length: 116 mm Total Length: 227 mm Spine Thickness at Base: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koweaspe15||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-petty-150mm-81.png||||||Kohetsu AS Western Petty 150mm||KAS-P150||kitchen-knives > kohetsuknives > kohetsu > koaosuweha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||110.000 ||||||||||||1||1||1||0||||||||The Kohetsu AS Western Petty 150mm is a classically sized and styled petty, with a blade length of about 146mm and a height at the heel of almost 29mm. It features a really nicely polished choil and a flat cutting edge that sweeps to the fine tip almost 3/4 of the way along the blade.
The main ingredient of the knife is Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra-keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on this knife ranges from 63-64 HRC. This is a superlative carbon steel that makes a great foundation for this attractive and well-priced petty.
The knife is machine-finished with some nice stamped kanji elements. Because it is laminated with stainless steel, the blade is protected up to the exposed AS core. So a simple wipe down and dry will be all that is needed to keep it looking good. The out-of-the-box edge is very well done, as are the well-finished bolster and handle. Weight: 3.6 oz (102 g) Blade Length: 146 mm Total Length: 259 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koweassa18||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-western-as-santoku-180mm-129.png||||||Kohetsu AS Western Santoku 180mm||KAS-S180||kitchen-knives > kohetsuknives > kohetsu > koaosuweha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||160.000 ||||||||2.000 ||||1||1||1||0||||||||The do-it-all attributes of a santoku-style blade are becoming more popular with both professional and home chefs around the world. The knife looks like a small Western chef knife or shorter gyuto with a more rounded tip. For those who like a smaller length, these versatile knives can really be your go-to blade for almost every daily cutting, slicing, and chopping task.
We have created the Kohetsu AS Western line of knives for chefs of all kinds, whether amateur or professional. The blades are made from one of our very favorite carbon steels, Aogami Super. This highly regarded alloy has been developed by Hitachi Metals and is liked by many makers of fine kitchen utensils. The core steel is clad with a softer stainless layer to protect it from corrosion while making the blade less brittle.
One outstanding attribute of the Kohetsu AS line is the high level of fit and finish, especially in light of the affordable cost. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done, featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.
We are very proud of these Kohetsu knives and feel that they represent one of the best values in our store. Weight: 6.0 oz (170 g) Blade Length: 174 mm Total Length: 298 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaswe27su||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-270mm-sujihiki-126.png||||||Kohetsu AS Western Sujihiki 270mm||KAS-J270||kitchen-knives > kohetsuknives > kohetsu > koaosuweha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||195.000 ||||||||||||1||1||1||0||||||||This Kohetsu AS Western 270mm Sujihiki is a mouthful. Kohetsu is the brand of this knife and it roughly translates to "be happy." They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening. AS stands for Aogami Super steel. It's high-quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use, but the knife is clad with stainless for easy care. Over time, the edge will darken and it will look more attractive with age and use. Sujihiki is a Western-type slicing knife. They're thin and make great carving knives or fillet knives.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Edge Steel: Aogami Super Cladding: Stainless Steel Handle: Mohogany Weight: 7.2 oz (204 g) Blade Length: 267 mm Total Length: 390 mm Spine Thickness at Base: 2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2cakn16||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-cabbage-knife-160mm-213.png||||||Kohetsu Blue #2 Cabbage Knife 160mm||TAB-C160||resources > fujishika||Knife Types > Japanese Garden Tools > ||100.000 ||||||||||||1||1||1||0||||||||Kohetsu Blue #2 Cabbage Knife 160mm
Built for decisive, ground-level cuts, the Kohetsu Blue #2 Cabbage Knife reflects a long tradition of practical farm tools from Sanjo City, Japan. In the vegetable fields surrounding Sanjo, similar knives are commonly used by farmers harvesting cabbage heads, slicing them cleanly at the base directly in the field. This is a purpose-driven tool designed for strength, control, and efficiency rather than delicate prep work.
If you enjoy working in the garden or tackling dense vegetables like cabbage, squash, or other thick-stemmed produce, this knife lets you channel what Japanese farmers actually use on the job. The compact blade and tall profile provide excellent leverage, while the thicker spine delivers confidence and durability when cutting close to the ground.
The blade features a Blue #2 carbon steel core, prized for its edge retention and cutting bite, clad in stainless steel to reduce maintenance. While the cladding helps with corrosion resistance, the exposed carbon edge still requires care—wipe the blade clean and dry after use to prevent rust and patina.
This is a rugged, honest working knife that bridges the gap between garden tool and kitchen blade, rooted in real-world use rather than theory.
Care Instructions: Do not leave wet or dirty after use. Rinse, wipe dry immediately, and store dry. Light oiling is recommended for long-term storage.
Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 HRC: 62 ± Cladding: Stainless Weight: 5.1 oz (146 g) Blade Length: 171 mm Total Length: 316 mm Spine Thickness at Base: 3.5 mm Blade Height at Belly: 48.7 mm Handle: Ho Wood, Oval Ferrule: Black Resin||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2ku1||item.||solidtemplate||kohetsuknives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-80.png||||||Kohetsu Blue #2 Kurouchi||||kitchen-knives > kohetsuknives||Knife Brands > Kohetsu Knives > ||||||||||||||0||1||0||0||||kobl2na162 kobl2kusa16 kobl2kubu17 kobl2cakn16||||These knives are a fantastic deal, a best in class, most bang for the buck line of knives made with top-of-the-line Hitachi blue #2 steel. They feature excellent heat treatment and very nice grinds with a simple but durable handle. These knives are clad in soft iron. 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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2kubu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-bunka-170mm-278.png||||||Kohetsu Blue #2 Kurouchi Bunka 170mm||TAB-B17U||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||200.000 ||||||||||||1||1||1||0||||||||Kohetsu Blue #2 Bunka 170mm. This Kohetsu bunka was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi Blue #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. Maker: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Handle: Burnt Urushi Octagonal Weight: 5.3 oz (150 g) Blade Length: 169 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2na162||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nakiri-165mm-345.png||||||Kohetsu Blue #2 Kurouchi Nakiri 165mm||TAB-N16U||newarrivals||New Arrivals > ||200.000 ||||||||||||1||1||1||0||||||||Nakiri knives are a popular choice among both home and professional cooks. They are a perfect utensil for cutting, slicing, or chopping any and all vegetables—their height appeals to users with large hands or those liking a good board-to-hand clearance.
These “knives for cutting greens” feature a very square shape and double bevel grind. They have quite straight edges for increased chop cutting and slicing prowess.
The Kohetsu Blue #2 nakiri is a really nice example of the breed. It has a well-executed grind and the aesthetics to match. Add in the fact that the blade is constructed from the well-regarded steel known as Aogami # 2, and you have a knife that offers much…for not much at all! The excellent main core steel is protected and strengthened by adding iron cladding. This is a bona fide handcrafted blade of great quality and design at a price that is more in keeping with mass-produced items of similar type.
If you have ever wanted to try a nakiri or the excellent Blue #2 steel (or both), this is a perfect and economical place to start. Maker: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Handle: Burnt Urushi Octagonal Weight: 6.3 oz (178 g) Blade Length: 162 mm Total Length: 302 mm Spine Thickness at Base: 5 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2kusa16||item-1||solidtemplate||kobl2ku1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-santoku-165mm-270.png||||||Kohetsu Blue #2 Kurouchi Santoku 165mm||TAB-S16U||kitchen-knives > kohetsuknives > kobl2ku1||Knife Brands > Kohetsu Knives > Kohetsu Blue #2 Kurouchi > ||200.000 ||||||||||||1||1||1||0||||||||Kohetsu Blue #2 Santoku 165mm. This Kohetsu santoku was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi Blue #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name.
We do not have a saya that fits this knife. We recommend the felt blade guard instead. Maker: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Handle: Burnt Urushi Octagonal Weight: 5.5 oz (158 g) Blade Length: 168 mm Total Length: 303 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|konabl2||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-nashiji-blue-2-93.png||||||Kohetsu Blue #2 Nashiji||||shopbysteel > blue2steel||Shop by Steel > Blue #2 Steel > ||||||||||||||0||1||0||0||||kobl2nakode1 kobl2nakode11 kobl2pe80 kobl2naho15 kobl2na16 kobl2wasa16 kobl2nabu17 kobl2nape17 kobl2nagy18 kobl2nabu21 kobl2nagy21 kobl2nagy24 kobl2tagy24 kobl2nasu24 kobl2nasu27 koknst3||||We made this line as a best-in-class, bang-for-the-buck line of knives made with top-of-the-line Hitachi Blue #2 steel with excellent heat treatment and very nice grinds. Many of our customers are line cooks and we made these knives with them in mind. 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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2nabu17||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-bunka-170mm-265.png||||||Kohetsu Blue #2 Nashiji Bunka 170mm||SAN-B170||shopbysteel > blue2steel > konabl2||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||175.000 ||||||||1.000 ||||1||1||1||0||||||||The Kohetsu Blue #2 Nashiji Bunka 170mm is made exclusively for CKTG. The Kohetsu brand came about when we asked our blacksmith in Seki to make us a line of knives that would bring our customers top-flight cutting performance, using the best steels, impeccable heat treatments and nice, thin grinds. The result was a range of very different knives that all heed to these same principals.
The bunka featured here is made from Blue #2 high carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work of all kinds. Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 HRC: 62 Cladding: Stainless Finish: Nashiji Edge Grind: Even 50/50 Weight: 4.6 oz (130 g) Blade Length: 170 mm Total Length: 310 mm Spine Thickness at Heel: 3 mm Blade Height: 44 mm Handle: Walnut Octagonal (Trust the Photos) Ferrule: Black Pakka Wood Photos by: Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2nabu21||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-bunka-210mm-332.png||||||Kohetsu Blue #2 Nashiji Bunka 210mm||SAN-B210||shopbysteel > blue2steel > konabl2||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||215.000 ||||||||||||1||1||1||0||||||||The Kohetsu Blue #2 Nashiji Bunka 210mm is made exclusively for CKTG. The Kohetsu brand came about when we asked our blacksmith in Seki to make us a line of knives that would bring our customers top-flight cutting performance, using the best steels, impeccable heat treatments, and nice, thin grinds. The result was a range of very different knives that all heed to these same principles.
The bunka featured here is made from Blue #2 high-carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal (Trust the Photos) Photo Credit: Gustavo Bermudez Weight: 6.5 oz (186 g) Blade Length: 215 mm Total Length: 368 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2nagy18||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-180mm-243.png||||||Kohetsu Blue #2 Nashiji Gyuto 180mm||SAN-G180||shopbysteel > blue2steel > konabl2||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||180.000 ||||||||||||1||1||1||0||||||||Kohetsu is one of our in-house brands. This line of knives features excellent heat treatments and very nice grinds. The gyuto listed here is made from Blue #2 high-carbon steel. Specifically developed for tools and knives, Blue #2 has a high wear resistance but low toughness. It is easy to sharpen, even at high hardness rates, while its edge-holding is outstanding. The inner core is clad in stainless steel, which will keep all but the mirror-finished edge from forming a patina while making daily maintenance a much more straightforward task.
180mm is the shortest length of most gyutos. The knife is ideal for smaller hands, smaller cutting boards, or smaller ingredients. But do not let the label throw you. This is a big performer capable of tackling almost any normal kitchen-cutting task. Most vegetables or proteins can be processed with a blade this size. The shorter and lighter size of this gyuto also gives it a quality that feels fast and nimble. In fact, with its short height and pointed profile, it could be easily mistaken for a long petty.
We have just upgraded the knife with a new walnut octagonal handle and pakka wood ferrule. The Kohetsu Blue #2 series knives are a fantastic deal.
**Our 180mm Gyuto Saya does NOT fit this knife. The spine of the knife is very thick at the heel. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal (Trust Photos) Ferrule: Black Pakka Wood Photo Credit: Gustavo Bermudez Weight: 4.5 oz (128 g) Blade Length: 185 mm Total Length: 335 mm Spine Thickness at Heel: 3 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2nagy21||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-210mm-341.png||||||Kohetsu Blue #2 Nashiji Gyuto 210mm||SAN-G210||shopbysteel > blue2steel > konabl2||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||210.000 ||||||||2.000 ||||1||1||1||0||||||||The Kohetsu line of knives is perfect for the busy line cook or the discriminating home cook. They are a fantastic deal, manufactured exclusively for Chefknivestogo from top-of-the-line Hitachi Blue #2 steel. They feature excellent heat treatment and very nice grinds with an upgraded walnut octagonal handle with pakka wood ferrule. The stainless steel cladding on most of the knife will keep all but the mirror-finished edge from forming a patina. Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal (Trust Photos) Photo Credit: Gustavo Bermudez Weight: 5.8 oz (164 g) Blade Length: 213 mm Total Length: 367 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2nagy24||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-240mm-307.png||||||Kohetsu Blue #2 Nashiji Gyuto 240mm||SAN-G240||shopbysteel > blue2steel > konabl2||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||235.000 ||||||||||||1||1||1||0||||||||Made in Japan exclusively for Chef Knives To Go, this line of Kohetsu knives is an excellent deal. They are made with high-quality Hitachi Blue #2 steel, which is heat treated and given a "nashiji" or "pear skin" finish. They are then clad in stainless steel to protect the steel from rust. Finished with a practical and strong handle, these knives will last you a lifetime. Please note we upgraded the handle to a much nicer walnut octagonal with black pakka wood ferrule. Brand: Kohetsu Location: Sanjo City, Japan Handle: Walnut Octagonal Ferrule: Black Pakka Wood Construction: Hammer Forged, San Mai Edge Steel: Blue #2 HRC: 62+- Cladding: Stainless Nashiji Photos by: Gustavo Bermudez Weight: 6.7 oz (190 g) Blade Length: 242 mm Total Length: 397 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2naho15||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-honesuki-150mm-234.png||||||Kohetsu Blue #2 Nashiji Honesuki 150mm||SAN-H150||shopbysteel > blue2steel > konabl2||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||150.000 ||||||||||||1||1||1||0||||||||Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily it is associated with mid- to high-end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.
Blue #2 is a highly reactive steel that normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled honesukis, the Kohetsu Blue #2 Nashiji features a double bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price. Maker: Kohetsu Location: Sanjo, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji Engraving: Kanji, Stamped Photos: Gustavo Bermudez Edge Grind: Even, Double Sided (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.0 oz (112 g) Blade Length: 152 mm Total Length: 295 mm Spine Thickness at Base: 4 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2nakode1||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-105mm-279.png||||||Kohetsu Blue #2 Nashiji Ko Deba 105mm||SAN-A105||shopbysteel > blue2steel > konabl2||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||140.000 ||||||||||||1||1||1||0||||||||Kohetsu translates loosely to "Be Happy" and we are very happy to be able to offer these great knives to our customers on an exclusive basis. Not only will they appeal to line cooks and other professionals, but they make a great entry into the world of Blue #2 steel blades for home cooks, too.
Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi's famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.
Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.
This is the perfect knife for filleting small fish and poultry, as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy to share with our customers. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal (Trust the Photos) Photo Credit: Gustavo Bermudez Weight: 2.5 oz (72 g) Blade Length: 106 mm Total Length: 230 mm Spine Thickness at Base: 3 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2nakode12||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/newitem-30746.png||||||Kohetsu Blue #2 Nashiji Ko Deba 105mm - Spine Issue||SAN-A105Second||specials > closeouts||Resources > CKTG Close Outs > ||140.000 ||112.000 ||||||||||1||1||1||0||||||||This Ko Deba arrived from the manufacturer with a flaw in its spine, as shown in the 4th picture.
Kohetsu translates loosely to "Be Happy" and we are very happy to be able to offer these great knives to our customers on an exclusive basis. Not only will they appeal to line cooks and other professionals, but they make a great entry into the world of Blue #2 steel blades for home cooks, too.
Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi's famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.
Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.
This is the perfect knife for filleting small fish and poultry, as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy to share with our customers. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal (Trust the Photos) Photo Credit: Gustavo Bermudez Weight: 2.5 oz (72 g) Blade Length: 106 mm Total Length: 230 mm Spine Thickness at Base: 3 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2nakode11||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-120mm-266.png||||||Kohetsu Blue #2 Nashiji Ko Deba 120mm||SAN-A120||shopbysteel > blue2steel > konabl2||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||150.000 ||||||||||||1||1||1||0||||||||Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily, it is associated with mid- to high-end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.
Blue #2 is a highly reactive steel, which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled deba knives, the Kohetsu Blue #2 Nashiji Ko Deba features a double-bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen. Deba knives are used mainly to fillet fish but they are also adept at other tasks.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price. Maker: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji Engraving: Kanji, Stamped Edge Grind: Even, Double Sided (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 3.2 oz (91 g) Blade Length: 120 mm Total Length: 240 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-nakiri-165mm-352.png||||||Kohetsu Blue #2 Nashiji Nakiri 165mm||SAN-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||170.000 ||||||
The Kitaoka Damascus Kiritsuke is a completely handmade knife, forged by Hideo Kitaoka in his small workshop in Takefu Village. The core construction of the blade uses Shirogami #1 steel with a multilayer cladding of soft carbon steel, which forms a beautiful Damascus pattern and enhances the strength and durability of the knife. As with all single-bevel knives, it is a single-handed design, this particular blade being suitable for right-handed users only. The carbon blade also requires care with cleaning and drying to reduce the chances of corrosion and discoloration.
A traditional octagonal handle made from sandalwood with a black pakka wood ferrule completes the package. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place. We really like this series of knives and thoroughly recommend them to any cook or chef looking for fine craftsmanship and performance in their kitchen knives.
Each knife is made by hand so measurements may vary.
The Kitaoka Damascus Kiritsuke is a completely handmade knife, forged by Hideo Kitaoka in his small workshop in Takefu Village. The core construction of the blade uses Shirogami #1 steel with a multilayer cladding of soft carbon steel, which forms a beautiful Damascus pattern and enhances the strength and durability of the knife. He hardens these knives to 63-64 HRC. A beautifully forged 12-layer cladding of softer carbon steel is applied, resulting in a stunning Damascus finish that adds to the beauty and strength of the blade. Traditional kiritsuke knives are sharpened on one side only, with the reverse side featuring a slight concave profile. Because the edge is sharpened on the left side of the blade, this knife is only suitable for right-handed users.
The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like an usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
Usuba knives are designed for cutting vegetables and rotary peeling. Their dead flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to thin edge. This is not only a great performer, but it is a visually stunning knife too. The Damascus is some of the best we have seen, and the fit and finish are exemplary. Blade performance is equally impressive. With a hardness rating of 63-64 Rockwell, these edges will hold their sharpness for a long time while being less brittle than other carbon steel blades.
The blade is mated to a really well-finished octagonal handle made from sandalwood and black pakka wood. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
Hand-forged by Hideo Kitaoka, this Damascus White #1 Usuba exemplifies the classical traditions of Japanese single-bevel knives. Kitaoka san works in Echizen, Japan, one of the country’s oldest and most respected knife-making regions, where bladesmithing techniques have been passed down for centuries. This knife reflects those traditions through disciplined geometry, precise heat treatment, and uncompromising craftsmanship.
The usuba is a specialized vegetable knife, designed for katsuramuki (rotary peeling), precise push cutting, and ultra-clean board contact. Its perfectly flat edge ensures even contact along the entire blade, eliminating accordion cuts and producing clean, consistent slices. True to its name—usuba meaning “thin edge”—this knife is optimized for precision rather than versatility.
At the core is White #1 carbon steel, heat-treated to approximately 63–64 HRC, delivering exceptional sharpness, edge retention, and responsiveness on the stones. Compared to harder, more brittle steels, this treatment balances longevity with resilience, making it well-suited for experienced users who appreciate traditional carbon steel performance.
The blade is clad in carbon steel Damascus, featuring striking, well-defined layering that is both visually elegant and technically refined. Fit and finish are excellent throughout, matching the knife’s high-performance intent with equally high aesthetic standards.
A traditional Tokyo-style machi gap separates the blade from the handle, a design detail rooted in Japanese sword construction where a tsuba once rested. The knife is fitted with an octagonal sandalwood handle and black pakka wood ferrule, offering a secure grip and proper balance while honoring classic Japanese design.
Care Instructions: Carbon steel requires prompt drying after use. Hand wash only and dry immediately. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use.
Each knife is handmade; measurements may vary slightly.
The Kitaoka Damascus Yanagiba featured here has a blade length of just over 205mm, which is perfectly suited for sushi preparation in places with limited space, while still allowing for a single cutting action. Due to the one-sided bevel, this is a knife suited to right-hand users only.
The core steel of Hitachi White Paper #1 is clad with multiple layers of a softer carbon steel, creating a beautiful Damascus pattern, while protecting and strengthening the Higane. Care must be taken to clean and dry this knife during and after use to prevent discoloration or corrosion.
The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
The Kitaoka Damascus Yanagiba featured here has a blade length of about 235mm, which is perfectly suited for sushi preparation in places with limited space, while still allowing for a single cutting action. Due to the one-sided bevel, this is a knife suited to right-hand users only.
The core steel of Hitachi White Paper #1 is clad with multiple layers of a softer carbon steel, creating a beautiful Damascus pattern, while protecting and strengthening the Higane. Care must be taken to clean and dry this knife during and after use to prevent discoloration or corrosion.
The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
Hideo Kitaoka crafts his fine blades from his small shop in Takefu Village, where he has honed his skills for the past 30 years. These are completely handmade knives exuding quality, great looks, and soul. Kitaoka-san explains his passion: "There have been many times when I've felt frustrated, but it is fun to make 10 or 20 knives with the same shape, by simply pounding a hammer on a red-hot iron lump. I think that's what the mind of a craftsman is."
This particular yanagiba is constructed using the popular White #1 steel or Shiro-Ko 1. This steel is identical to Blue #1 except for the absence of chromium and tungsten, so it is pretty much a pure carbon steel. Because of this, it takes an extremely fine edge and is a very popular knife steel for Japanese cutlery. It has great edge retention and can be hardened to a high working hardness, in this case 63-64 HRC.
This Kitaoka Damascus Yanagiba has a blade length of 260mm and is the perfect size for most chefs and kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
Shirogami #1 steel is used in the core construction of the blade with a multilayer hagane (or cladding) of soft carbon steel outside. This is forged into a beautiful Damascus pattern, which enhances the strength and durability of the knife. It is a single-handed design, as is the case with all single bevel knives, and this one is suitable for right-handed users only. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
This is primarily intended as a sushi knife, the most important aspect of which is to ensure that the fish is cut with a single and light action, thus minimizing the damage caused to the cellular structure of the ingredient. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course, you do need some serious board space to utilize its full size.
The Kitaoka Damascus Yanagiba is a very fine sushi knife that is easy to recommend to any home or professional chef in search of a superbly crafted and gorgeous Japanese slicing knife.
Each knife is made by hand so measurements may vary.
Average rating is 4.9
By: Jesse
Richmond,ILThis stone doesn’t need to be soaked before use,it works great as a splash and go. Don’t use the nagura to build a slurry,it’s there for cleaning up the stone,rinse the slurry off. This stone cuts amazingly fast for such a fine grit. It gives a mirror polish finer than most 10k stones. It’s a steal at twice the price. Now that I have used it,I can’t believe I lived without it for so long. This is the nicest finishing stone I have ever used. It’s got a great feel,nice and smooth,not too hard,not too soft. Perfection
0.3By: Aniceto Moreno Jr
Waco,TXThis is my first whet stone that I have purchased and it is everything I hoped it would be. I normally do not soak the stone prior to use rather splash it with water. However,it works great either way. Mirror finish on the blade and envious co-workers abound. Great purchase.
0.3By: Bryan
Plano,TexasI use this as my finishing stone after a Suehiro Rika 5000 grit water stone. It polishes up the edge very nicely with relatively little time. Would strongly recommend this as a finishing stone! You should flatten the stone after every use because the metal particles from the blade do accumulate on the surface of the stone.
0.3By: Paul
Guelph,OnThis is an excellent stone.Use after a good 6000 stone and(Do not soak)just splash and keep wet by wiping with fresh water frequently,it will give you a very quick mirror polish as good as or better than any 10-12000 grit stone.It is a pure bonus that it is large and inexpensive
0.3By: M. Pettersson
Santa Monica,CAI just bought my second one,it’s a brilliant finishing stone that if treated right could give that dark deep mirror finish. Also it has great feeback and is a pure pleasure to work on.
0.3By: Aaron
Akron,OHI’ve wanted to use this stone for a good while but always kept putting it off. Do I regret it. Wonderful stone for the price,easily worth twice the amount. Hard stone yet fast cutting,low water consumption (just splash and go). But I should note that while yes this stone will work as a 8k it will shine if used after 8 or 10K stones. The finish will be much better if you use it this way. Simply an awesome stone.
0.3By: Barnet Rawitch
Newport Beach,CAOutstanding stone purchased from outstanding online store.
0.3By: Ronny
Aurora,ILOne of the best 8000 grit water stones for your money.
0.3By: greg haines
stockbridge,gathis is a great stone,just a rub with the slurry stone and a spritz with water and you’re ready to go. Great feedback,excellent polished bevel. Does a wonderful job on my straight razors and all my knives. Also excellent value at this price.
0.3By: ward c.
seattle The large size makes this a real bargin. I dont soak this stone,it just takes a splash and is ready to use. Doesnt clog or dry out and the feed back is very nice. Some users have rated this at 10000 grit. It leaves a fine mirror polish. This in my favorite man made polish stone along with the shapton 8000.
0.3By: Troy
Austin,TexasThis is a really nice stone for finishing a knife. I use it as a splash-n-go stone with a little more splash than my other splash-n-go stones. Great stone before going to the strop.
This stone is soft,so Mark recommended that I only strop on it. of course I didn’t listen so I did snow-plow and gouge it a little (a very little),so back to only stroping for me.
For me,this is a great finishing stone at a reasonable price. Highly recommend.
0.3This stone is soft,so Mark recommended that I only strop on it. of course I didn’t listen so I did snow-plow and gouge it a little (a very little),so back to only stroping for me.
For me,this is a great finishing stone at a reasonable price. Highly recommend.
By: Federico
Hoboken,NJThis is a fantastic finishing stone. I use it after a 6000 grit Ohishi or 6000 Arashiyama. Depending on how much pressure I apply or how much mud I create,this stone can finish like an 8000 or 10000 grit stone. It’s a splash and go stone so it does not wear quickly. I also like that I can flip it and use the opposite side. I have an Imanishi 10000 and on some knives the Kitayama finishes better.
0.3By: Pha
Chicago,ILGreat item. Customer service is really great as well. I bought this because I need a finer stone to create a really sharp edge on my knives. This item does not need any water because it’s made with natural ingredients.
0.3The Kitayama is known for its creamy, smooth sharpening feel and excellent tactile feedback, often compared favorably to other high grit polishing stones. It maintains a consistent surface without loading up excessively and responds well to small additions of water during use. We now carry this stone in a baseless format, which customers strongly prefer. The baseless design allows sharpening on both sides of the stone and provides greater flexibility during use.
Care Instructions: Splash with water before use. Avoid extended soaking. Keep the surface wet during sharpening by adding water as needed. Allow the stone to dry fully before storage. Do not permasoak.
Both tongs are constructed from high-quality stainless steel that is sturdy, rust resistant, and light enough to handle comfortably through extended use. The silicone tips are heat resistant and safe on nonstick, stainless, and cast iron cookware — no scratching, no marking. A locking mechanism on each tong keeps them closed for compact drawer storage or hanging from the loop tab when counter or rack space is available. Both pieces are dishwasher safe, which keeps cleanup straightforward after service.
Care Instructions: Both tongs are dishwasher safe. For longer life, hand washing and drying before storage is always a good habit with stainless steel tools. Check the locking mechanism periodically to keep it operating smoothly.
Made from hard maple, this is the same type of tool used by Japanese blacksmiths and professional knife shops. Work slowly and deliberately - the goal is gradual correction with light, controlled pressure applied at the right point along the blade. Do not try to force a correction in one pass. An essential item for anyone who collects and uses Japanese knives regularly and wants to keep their blades performing at their best.
- Material: Hard Maple
- Use: Correct minor warps in Japanese knife blades
- Technique: Apply slow, gradual pressure - do not force
The bunka is one of the most practical formats in the Japanese kitchen - tall enough for knuckle clearance and wide board contact, short enough to stay nimble, with the distinctive reverse tanto tip that opens up fine point work that a rounded profile cannot manage. At 171mm and 138g it is light and fast on the board. The SG2 core at 63 HRC is clad in softer stainless and finished with a hairline texture on the cladding, contrasting with the polished SG2 edge that runs beneath it. Hand-chiseled kanji on the blade face adds a detail-level finish touch that most knives in this category skip entirely. The handle on this model is an octagonal red urushi-lacquered format - richer in color than the standard pakka version and a striking visual complement to the blade finish. Note that the handle color in person is darker and deeper than it appears in photos.
What Customers Are Saying: The one review on this knife comes from an owner picking up their second Japanese knife, who notes that the fit and finish exceeded expectations and that the knife has been a pleasure to use over more than a week of regular cooking. The handle color is flagged as darker in person than shown online - worth noting for buyers expecting a brighter red, though the deeper tone has its own appeal.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
- Blacksmith: Kei Kobayashi
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: SG2 Stainless (R2)
- Cladding: Stainless, Hairline Finish
- HRC: 63
- Engraving: Hand-Chiseled Kanji
- Handle: Octagonal Red Urushi Lacquer
- Weight: 4.8 oz (138g)
- Blade Length: 171mm
- Total Length: 318mm
- Spine Thickness at Base: 2mm
- Blade Height: 47mm
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!
He has picked SG2 as the first steel he will be offering. The super-dense grain structure and purity of SG2 make it both harder and less brittle than other similar steels. So we have a knife with the ability to take and retain an excellent edge that is also incredibly durable. This combination of outstanding edge performance and toughness results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding on the knife. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!
He has chosen to work with SG2 as the basis of these first offerings. SG2 is renowned for its super-dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless Damascus steel for added protection and to make sharpening easier.
The nakiri is a do-it-all vegetable cutting machine and is a wonderful all-around push cutter, slicer, and dicer that is becoming a popular blade in many home kitchens. Its tall height gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an ultra comfortable and well-finished rosewood octagonal handle with a maple ferrule and nice finish.
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife is fitted with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!
The gyuto (Japan's all-purpose chef knife) at 210mm is the most versatile format in the lineup. The SG2 core at 63 HRC is clad in softer stainless steel, the cladding given a fine hairline finish that creates a clear visual separation from the polished SG2 edge running at the base of the blade. The spine runs 2mm at the heel - thin enough that this is a true laser in every meaningful sense, moving through produce and proteins with almost no wedging or resistance. The choil and spine have been carefully rounded for comfortable extended use in a pinch grip. Hand-chiseled kanji on the blade face is a finishing detail that sets this knife apart from production alternatives. At 144g it is light enough to move quickly and precise enough to stay accurate across a long prep session. The seven-sided lacquer-treated wood handle is balanced for the blade and comfortable from first use.
What Customers Are Saying: Owners consistently describe this as a knife that performs at a level that surprises even experienced cooks. The laser grind draws the most consistent praise - multiple reviewers note that it outperforms other SG2 knives they own on everyday tasks like paper tests and slicing onion and tomato, with noticeably less resistance than comparable knives. Edge maintenance with a ceramic rod between full sharpenings is described as easy. One detailed review draws a specific comparison to a Yoshimi Kato gyuto on starchy vegetables like sweet potato, noting the Kobayashi glides through where the Kato wedges. The handle shape gets specific praise from cooks who find it more secure and natural than standard octagonal formats. First-time buyers and experienced collectors alike describe it as one of the best value propositions at its price point.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
- Blacksmith: Kei Kobayashi
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: SG2 Stainless (R2)
- Cladding: Stainless, Hairline Finish
- HRC: 63
- Engraving: Hand-Chiseled Kanji
- Handle: Seven-Sided Wood, Lacquer Treated
- Weight: 5.1 oz (144g)
- Blade Length: 213mm
- Total Length: 357mm
- Spine Thickness at Base: 2mm
- Blade Height: 47mm
The SG2 core is hardened to 63 HRC and clad san-mai in softer stainless steel, with the cladding dressed to a fine hairline finish that creates a visual contrast with the polished SG2 edge. The jigane (outer cladding steel) is softer than the core - it shows marks more readily than a harder cladding would, which is worth noting for buyers who prioritize pristine aesthetics over time, but it has no effect on cutting performance. What the SG2 hagane (inner core steel) delivers in edge retention and sharpness is the point of the knife, and it delivers it consistently. At 166g with a 242mm blade and 2mm spine, this is a true laser with the reach to handle everything from full proteins to large-scale vegetable prep. The seven-sided lacquer-treated pakka wood handle balances the blade well and sits comfortably in a pinch grip through extended use.
What Customers Are Saying: One owner with a Yoshimi Kato Aogami Super as their primary comparison notes that while both knives perform closely on most tasks, the Kobayashi is the knife they reach for first - particularly on starchy vegetables where the Kato wedges and the Kobayashi does not. Low maintenance is specifically noted as an advantage for daily use. A second owner describes it as the most impressive kitchen knife they have purchased, highlighting the fit and finish quality and the cutting geometry as among the best they have encountered. Both reviewers note it is a knife that rewards regular use rather than occasional admiration.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
- Blacksmith: Kei Kobayashi
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: SG2 Stainless (R2)
- Cladding: Stainless, Hairline Finish
- HRC: 63
- Engraving: Hand-Chiseled Kanji
- Handle: Seven-Sided Pakka Wood, Lacquer Treated
- Weight: 5.8 oz (166g)
- Blade Length: 242mm
- Total Length: 392mm
- Spine Thickness at Base: 2mm
- Blade Height: 53mm
Kei Kobayashi built this line after years as a sharpener and finisher working for leading blacksmiths in Seki City. That background is evident in the grind: a 2mm spine that tapers to a polished SG2 edge, ground thin enough to move through produce and proteins with almost no wedging or resistance. The SG2 powdered metallurgy core takes a finer edge and holds it longer than most conventional stainless steels, while the softer stainless cladding provides protection and makes sharpening more approachable. Hand-chiseled kanji on the blade face is the detail that signals how seriously Kobayashi-san takes the finishing work on every knife he produces. At 154g and 242mm, this is a light, capable gyuto (Japan's all-purpose chef knife) that performs across everything from daily vegetable prep to larger protein work without asking the cook to compromise.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Apply a light coat of food-safe oil to the rosewood handle periodically to keep it conditioned. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
- Blacksmith: Kei Kobayashi
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: SG2 Stainless (R2)
- Cladding: Stainless, Hairline Finish
- HRC: 63
- Engraving: Hand-Chiseled Kanji
- Handle: Octagonal Rosewood
- Weight: 5.4 oz (154g)
- Blade Length: 242mm
- Total Length: 396mm
- Spine Thickness at Base: 2mm
- Blade Height: 53mm
The nakiri (Japan's dedicated vegetable knife) is one of the most satisfying formats to use in SG2 construction. The flat profile gives full board contact on push cuts, the tall blade height of 50mm provides ample knuckle clearance, and the wide face doubles as a bench scraper for moving prep work around. At 158mm blade length and 156g the knife is compact and substantial without feeling heavy. The 2mm spine is a genuine laser profile - thin enough that the knife moves through dense vegetables with almost no resistance. The seven-sided pakka wood handle is finished with a lacquer treatment that sits comfortably in hand and gives the knife a visual character distinctly its own. The balance point sits slightly forward of the choil, which gives the blade a planted, confident feel during push cuts through hard produce.
What Customers Are Saying: The one reviewer on this knife describes it as stunning in both appearance and use - noting that attention to the smallest finishing details is evident throughout, that the balance feels excellent despite the slight blade-forward weighting, and that the edge is super thin and precise, sharpened to a level that cuts without resistance. It is a short review but a compelling one from someone who clearly knows what they are looking at.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
- Blacksmith: Kei Kobayashi
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: SG2 Stainless (R2)
- Cladding: Stainless, Hairline Finish
- HRC: 63
- Engraving: Hand-Chiseled Kanji
- Handle: Seven-Sided Pakka Wood, Lacquer Treated
- Weight: 5.5 oz (156g)
- Blade Length: 158mm
- Total Length: 311mm
- Spine Thickness at Base: 2mm
- Blade Height: 50mm
The petty is where that precision is most visible. At 153mm with a 30mm blade height, this is a classically proportioned knife for in-hand work on fruit, herbs, aromatics, and detail cuts at the board. The SG2 powdered stainless core is hardened to 63 HRC and clad in softer stainless steel that is finished with a fine hairline texture - a surface treatment that contrasts beautifully with the polished SG2 edge running below it. The choil and spine are carefully rounded for a comfortable pinch grip, and hand-chiseled kanji elements on the blade face add a level of hand-finishing detail that you rarely see at this stage of a blacksmithing career. The seven-sided pakka wood handle with its lacquer-treated surface is an unusual format that fits the hand well and sets this knife apart visually from anything else in its category.
What Customers Are Saying: Owners describe the feel as exceptional - lightweight and well-balanced with a handle shape that fits naturally in the hand. Edge performance is described as outstanding out of the box, and the knife draws consistent praise for how cleanly it handles fine work including small fruit, vegetables, and precision detail cuts. The design quality and attention to finish details are noted as the kind of thing you notice more the longer you use the knife.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
- Blacksmith: Kei Kobayashi
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: SG2 Stainless (R2)
- Cladding: Stainless, Hairline Finish
- HRC: 63
- Engraving: Hand-Chiseled Kanji
- Handle: Seven-Sided Pakka Wood, Lacquer Treated
- Weight: 3.1 oz (90g)
- Blade Length: 153mm
- Total Length: 280mm
- Spine Thickness at Base: 2mm
- Blade Height: 30mm
The santoku (three virtues) is one of the most versatile formats in the Japanese kitchen, handling vegetables, proteins, and general prep with equal competence at a length that most cooks find comfortable regardless of hand size or experience level. The SG2 core is clad in softer stainless steel finished with a fine hairline texture across the full blade face, creating a visual contrast with the polished SG2 edge running below it. The 2mm spine is a true laser profile - light and responsive on the board, with the kind of through-food feel that makes prep work noticeably faster and less effortful. Hand-chiseled kanji on the blade face is a finishing detail that reflects the attention Kobayashi-san brings to every part of the knife. The seven-sided lacquer-treated pakka wood handle is comfortable in extended use and gives the knife a visual identity that stands apart from the standard Japanese octagonal.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
- Blacksmith: Kei Kobayashi
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: SG2 Stainless (R2)
- Cladding: Stainless, Hairline Finish
- HRC: 63
- Engraving: Hand-Chiseled Kanji
- Handle: Seven-Sided Pakka Wood, Lacquer Treated
- Weight: 4.8 oz (138g)
- Blade Length: 170mm
- Total Length: 318mm
- Spine Thickness at Base: 2mm
- Blade Height: 47mm
The SG2 core runs the full 272mm length at 63 HRC, clad in softer stainless steel with a fine hairline finish across the blade face. The polished SG2 edge contrasts cleanly against the hairline cladding, and hand-chiseled kanji on the blade face reflect the same level of finishing attention that appears across the rest of the line. At 156g the knife is light for its length - light enough that long slicing sessions remain controlled rather than fatiguing - and the 43mm blade height is narrow enough to minimize drag against the cut surface. The seven-sided lacquer-treated pakka wood handle is balanced for the blade and familiar from the rest of the line, which makes this a natural companion piece for anyone already using a Kobayashi gyuto at the board. This knife is also a capable substitute for a yanagiba in sushi preparation for cooks who prefer a double-bevel format.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
- Blacksmith: Kei Kobayashi
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: SG2 Stainless (R2)
- Cladding: Stainless, Hairline Finish
- HRC: 63
- Engraving: Hand-Chiseled Kanji
- Handle: Seven-Sided Pakka Wood, Lacquer Treated
- Weight: 5.5 oz (156g)
- Blade Length: 272mm
- Total Length: 423mm
- Spine Thickness at Base: 2mm
- Blade Height: 43mm
Kei Kobayashi arrived at forging from years of sharpening and finishing work for leading blacksmiths in Seki City, and the geometry of this knife reflects that background directly. The SG2 core at 63 HRC is ground to a 2mm spine and finished with polished SG2 exposed at the edge, contrasting against the hairline-finished stainless cladding above it. Hand-chiseled kanji on the blade face is a detail that underscores how seriously Kobayashi-san approaches the finishing of each knife. At 144g and 273mm, this is a lightweight sujihiki (Japan's dedicated slicing knife) with the reach and the edge geometry to handle extended slicing sessions without fatigue. It also serves as a capable double-bevel substitute for a yanagiba in sushi preparation for cooks who prefer the versatility of an even grind.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Apply a light coat of food-safe oil to the rosewood handle periodically to keep it conditioned. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
- Blacksmith: Kei Kobayashi
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: SG2 Stainless (R2)
- Cladding: Stainless, Hairline Finish
- HRC: 63
- Engraving: Hand-Chiseled Kanji
- Handle: Octagonal Rosewood
- Weight: 5.0 oz (144g)
- Blade Length: 273mm
- Total Length: 428mm
- Spine Thickness at Base: 2mm
- Blade Height: 43mm
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.
The blade is laser cut from 1K6 stainless steel — a high-carbon stainless alloy hardened to 60 HRC that holds a sharp serrated edge well and requires minimal maintenance. The mono steel construction keeps the blade clean, lightweight, and easy to control. At 228mm with a 38.2mm blade height it is a nimble, precise bread knife that handles crusty loaves, delicate pastries, and soft sandwich bread with equal confidence. The serrations cut cleanly without tearing or compressing the crumb. The maple octagonal handle with maple ferrule gives the knife a warm, refined wa character that makes it stand out on any knife roll or magnetic strip.
What Customers Are Saying:
Customers who have been searching for a wa-handled bread knife for years consistently describe this as exactly what they were looking for. It glides through thick hard-crust homemade loaves effortlessly, feels light and well balanced in hand, and arrives sharp enough to impress right out of the box. The maple octagonal handle earns particular praise for its quality and feel — several customers note it was important to them that their bread knife match the Japanese handle style of the rest of their collection. The 1K6 steel is a fun novelty for knife enthusiasts looking to add something a little different. One customer put it best — this knife left them always looking for bread to cut.
Care Instructions:
1K6 stainless steel is low maintenance and rust resistant. Hand wash and dry thoroughly after use. Avoid the dishwasher. Serrated edges can be touched up with a ceramic rod or tapered diamond rod if needed, though they hold their edge well under normal use.
- Brand: Kohetsu
- Maker: Tsukahara
- Location: Seki City, Japan
- Construction: Laser Cut, Mono Steel
- Steel: 1K6 Stainless Steel
- HRC: 60 +/-
- Edge Grind: Even
- Handle: Maple Octagonal
- Ferrule: Maple
- Weight: 5.1 oz (144 g)
- Blade Length: 228 mm
- Total Length: 384 mm
- Spine Thickness at Heel: 2.4 mm
- Blade Height: 38.2 mm
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ko1k6stsmsl2||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-stainless-small-slicer-210mm-444.png||||||Kohetsu 1K6 Stainless Small Slicer 210mm Oak||CK6-C210U||resources > cleavers||Knife Types > Cleavers > ||149.950 ||||||||||||1||1||1||0||||||||Kohetsu is a CKTG exclusive line made by Tsukahara in Seki City, Japan — one of the country most respected knife-making regions — and the 1K6 line represents an accessible entry point into serious Japanese knife performance. The 1K6 stainless steel alloy is hardened to 60 HRC, offering a strong balance of sharpness, edge retention, and stain resistance that makes it a practical choice for cooks who want high performance without the maintenance demands of carbon steel. The burnt oak octagonal handle gives the knife a distinctive character that bridges traditional Japanese aesthetics with an everyday working tool.
This cleaver is roll-forged from mono steel — a single piece of 1K6 stainless throughout — which keeps the construction clean, the balance honest, and the weight predictable in hand. At 210mm with an impressive 81.5mm blade height it has real authority on the cutting board. The tall flat blade is ideal for the push-cutting style favored by Chinese and Japanese cooks, excelling at vegetables, proteins, and general prep work. At 290g it is substantial but not heavy — enough mass to work efficiently without fatiguing the wrist through extended sessions. A note worth knowing: our cleaver saya does fit this knife but sits on the loose side.
Care Instructions:
1K6 stainless steel is low maintenance and rust resistant with proper care. Hand wash and dry thoroughly after use. Avoid the dishwasher and hard surfaces like ceramic boards. Sharpen on quality water stones and strop regularly to maintain the edge.
- Brand: Kohetsu
- Maker: Tsukahara
- Location: Seki City, Japan
- Construction: Roll Forged, Mono Steel
- Steel: 1K6 Stainless Steel
- HRC: 60 +/-
- Edge Grind: Even
- Handle: Oak Burnt Octagonal
- Weight: 10.2 oz (290 g)
- Blade Length: 210 mm
- Total Length: 360 mm
- Spine Thickness at Heel: 2.2 mm
- Blade Height: 81.5 mm
- Saya Note: CKTG cleaver saya fits but runs loose
These wa-handled knives are constructed san mai with stainless cladding over the Aogami Super core - which means day-to-day maintenance is more forgiving than a fully reactive blade while the edge itself delivers true carbon steel sharpness. Available in a range of formats including gyuto, nakiri, petty, and kiritsuke. For cooks who want genuine high-carbon performance in a well-finished, practically priced package, the Kohetsu AS line is one of the best values we carry.
Care Instructions: The Aogami Super core is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after each use and avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.
- Line: Kohetsu Aogami Super
- Exclusive to: Chef Knives To Go
- Core Steel: Aogami Super (Blue Paper Steel) by Hitachi
- Construction: San Mai, Stainless Cladding
- Handle Style: Wa (Japanese)
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|rikoaosu24gy||item-1||solidtemplate||koaosuwaha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-240mm-gyuto-90.png||||||Kohetsu Aogami Super Gyuto 240mm||CAS-G240||kitchen-knives > kohetsuknives > kohetsu > koaosuwaha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Wa Handled > ||209.000 ||||||
Average rating is 4.4
By: Eric
Memphis,TNReally enjoying this new knife. It is quite sharp and glides almost effortlessly through all the veg I could find in the kitchen. The only problem I have now is to figure out what I am going to do with everything I have already chopped up.
0.3By: Jason
Richmond,VABeen flying through prep with this knife all week. Its the perfect size at 240mm,and handles like a much smaller knife.
0.3By: Umberto Smith
Sonoma CAThis is a very good knife for the money. It is certainly not a cheap knife.
The out of the box edge is very good. The handle is well done.
Anybody considering an 8 inch chefs knife should consider this one because it’s light weight and length is not exactly bulky.
I don’t feel like this knife is much larger than my 8 inch Shun classic.
It will be very difficult to find a stainless clad knife made of this type of steel for under 200$.
It can be overwhelming looking at taking the plunge into quality Japanese knifes.
At it’s price point I do not feel like I bought an entry level product.
If you have skepticism about house branded products from Mr. Richmond,this would be a great ice breaker.
Thanks to Mr Richmond for making this knife possible.
A big thanks to Mrs Richmond for shipping fast.
II do feel like I got a high end knife at a competitive price point.
Once again I certainly do not feel like I bought an entry level product.
0.3The out of the box edge is very good. The handle is well done.
Anybody considering an 8 inch chefs knife should consider this one because it’s light weight and length is not exactly bulky.
I don’t feel like this knife is much larger than my 8 inch Shun classic.
It will be very difficult to find a stainless clad knife made of this type of steel for under 200$.
It can be overwhelming looking at taking the plunge into quality Japanese knifes.
At it’s price point I do not feel like I bought an entry level product.
If you have skepticism about house branded products from Mr. Richmond,this would be a great ice breaker.
Thanks to Mr Richmond for making this knife possible.
A big thanks to Mrs Richmond for shipping fast.
II do feel like I got a high end knife at a competitive price point.
Once again I certainly do not feel like I bought an entry level product.
By: Jason
Richmond,VAI’ve been using this for about 6 weeks. Its my go to in the mornings for prep. Its fast,keeps a great edge and really feels good in your hands.
0.3By: Gudmundur
ReykjavikA great knife love it the patina looks awesome and its ultra sharp after i took it on the stone and it stays that way. the service from cktg was excellent thank you
0.3By: Ken
West Palm Beach,FLIt’s a great knife. The reason why I give 3 stars is because I got mine crooked,the blade is not exactly in the center of the handle,I just realized this after I use it.
0.3By: Tomás
São Paulo,BrazilI’ve bought this knife as a gift to myself for my birthday,and I can say that I’m really impressed!The F&F of the knife is very good,everything is well rounded and the patina that will form makes the knife still more beautiful! The OOTB sharp wasn’t actually great,but not a big deal,because the knife is very easy to sharpen (I’m still a noob) and the edge retention is out of this world. I recomend it to everyone that wants a really good wa-gyuto,but don’t have the budget to buy more traditional knifes( By the way,something better that this will cost at least 130 more dollars).
Thank you Mark for the help and to make this knife possible!
Tomás
0.3Thank you Mark for the help and to make this knife possible!
Tomás
By: Chris
Boulder,COAwesome knife. Fast shipping. You will not be disappointed! Did I say fast shipping!!!!
0.3By: Ales Bevis
Kennett SQ,PAThe AS steel holds an edge very well. The blade on my knife was set into the handle slightly crooked and the cladding scratches very easily.
0.3The 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
Average rating is 5
By: Matthew Barrett
Wellington,New ZealandExcellent knife for the money,a bargain even. Super light and thin,and after a little work with sharpening stones,extremely sharp. Comfortable,and well finished with rounded spine and choil a really nive touch. the carbon edge takes a nice dark patina which looks awesome. 270mm is perfect for lots of prep work,I wouldn’t go shorter I dont think. All in all an excellent purchase,Many thanks Mark for the reccomendation
0.3By: Stephen
Madison,WIThe Kohestu Aogami Super 270mm Gyoto is one fine blade. Its does exactly what Mark Richmond said it would. Its a prep workhorse and boy does it make me life easy. Ths aogami super metal did tarnish just as I was told it would,however I like the oxidation. Its a absolute joy to use in a professional kitchen. Holds a super fine edge for weeks. Its so elegant in function and form. I’d would buy again and again.
0.3By: michael choo
californiaSuper great knife ever I had. It is been 1month using it. Has very long timed sharpe edge. Cuts very well. Even good price. Thanks a lot kohetsu.
0.3A 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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaosuho15||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-honesuki-150mm-412.png||||||Kohetsu Aogami Super Honesuki 150mm||CAS-H15C||resources > boning-knives||Knife Types > Boning Knives > ||145.000 ||||||||1.000 ||||1||1||1||0||||||||The Kohetsu AS Honesuki is made with stainless cladding over Aogami Super steel, which is a fantastic carbon steel for kitchen knives. The alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry, but will develop a patina over time, which will aid in its protection.
The honesuki style of knife is used for boning work, mostly for poultry. But many cooks find the knife useful for a wide variety of cutting chores in the kitchen. The triangular shape and sharp point enable the user to get into places other blades simply cannot reach. It’s the kind of knife that, once used, will become a go-to blade.
The handle is made with gray pakka wood in an octagonal shape with a black pakka wood ferrule.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
We have created the Kohetsu line with a simple philosophy of providing a well-made and straightforward knife at a super competitive price. High quality and high value are what define the brand. Once you try this fun knife, we trust you will agree with us.
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaosuki24||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-kiritsuke-240mm-118.png||||||Kohetsu Aogami Super Kiritsuke 240mm||CAS-K240||resources > kiritsukeknife > ki24andab||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||220.000 ||||||||||||1||1||1||0||||||||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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|rikoaosu12pe||item-1||solidtemplate||koaosuweha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-120mm-petty-79.png||||||Kohetsu Aogami Super Petty 120mm||CAS-P120||kitchen-knives > kohetsuknives > kohetsu > koaosuweha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Western Handled > ||110.000 ||||||
Average rating is 5
By: Papilloncooks
Myrtle Beach,SCAnother excellent knife from Kohetsu. Sharp enough out of the box to slice tomatoes paper thin. Thanks,Mark & Sue for another excellent Kohetsu!
0.3The Kohetsu Aogami Super Petty 120mm is a compact, hardworking blade built around an Aogami Super carbon steel core wrapped in stainless cladding. We partner with a respected blacksmith shop in Japan for the forging and assembly, and the AS core is heat-treated to an impressive 64 Rockwell for excellent edge retention and daily performance.
This knife was designed with a straightforward, utilitarian mindset. No extra frills—just a well-made tool that cuts beautifully and delivers exceptional value. It features a traditional octagonal ho wood handle paired with a water buffalo horn ferrule for a classic, comfortable feel in hand.
We do not have a saya that fits this knife. We recommend using a felt blade guard instead.
The 150mm petty sits in the sweet spot of petty blade lengths, usually between 120mm and 160mm. As such it can fulfill many roles in the kitchen: a vegetable cutter and dicer, a slicer of small proteins, or a nimble all-purpose chopper. It comes with a ho wood octagonal handle that, together with its 60/40 grind, makes it suitable for both left- and right-handed users. The blade falls towards the light side of the scale and features the characteristic thin grind and edge found on all of these nicely balanced knives. This is a nice, easy knife to hold and use and represents great value.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Average rating is 4.8
By: Michael
AustriaReally nice knife.
Thin grind,hard steel and well balanced. What more could one want?
It is also light and the out-of-the-box edge is respectable.
(didn’t stop me from refining the edge on my leather strops though; achieved shaving sharpness with just a few strokes)
All in all i think that not many other Santokus in this price category can go toe-to-toe with this Kohetsu and live to tell the tale.
Blade angle seems to be below the 15° that so many Richmond knives have. Maybe 11° or 12° but this is only a rough estimate.
0.3Thin grind,hard steel and well balanced. What more could one want?
It is also light and the out-of-the-box edge is respectable.
(didn’t stop me from refining the edge on my leather strops though; achieved shaving sharpness with just a few strokes)
All in all i think that not many other Santokus in this price category can go toe-to-toe with this Kohetsu and live to tell the tale.
Blade angle seems to be below the 15° that so many Richmond knives have. Maybe 11° or 12° but this is only a rough estimate.
By: Nicholas Miller
MinneapolisThis has a great profile.
Wonderful grind,great edge retention,good height and excellent weight.
I use it on the line when my 240’s are too big to fit and it’s a great small batch prep knife as well,I frequently use it when doing bruinoise shallots.
This one has me tempted to buy the rest of this line as my knife kit. Love the knife you won’t find better for the price range.
0.3Wonderful grind,great edge retention,good height and excellent weight.
I use it on the line when my 240’s are too big to fit and it’s a great small batch prep knife as well,I frequently use it when doing bruinoise shallots.
This one has me tempted to buy the rest of this line as my knife kit. Love the knife you won’t find better for the price range.
By: jon
nantucket,maLiked it so much
i decided to get the 240 gyuto as well.
0.3i decided to get the 240 gyuto as well.
By: N.
USI’m a line cook and I’m using this knife for work. I’m very pleased with my purchase; it feels much less hefty than the Shuns my coworkers favor and I really like the shape of the blade itself. Superb edge. Only reason I give it 4 stars as opposed to five is that I think it’s possible there might be less blade friction if there was more polish on the SS cladding,but I’m sure that’s a modification that could be made after market.
0.3By: Alfred
San Antonio,TXGreat blade for a great price!
0.3The 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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koaosu27su||item-1||solidtemplate||koaosuwaha||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-sujihiki-270mm-268.png||||||Kohetsu Aogami Super Sujihiki 270mm||CAS-J27CSuji||kitchen-knives > kohetsuknives > kohetsu > koaosuwaha||Knife Brands > Kohetsu Knives > Kohetsu Aogami Super > Kohetsu Aogami Super Wa Handled > ||200.000 ||||||||||||1||1||1||0||||||||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!
The Kohetsu AS Togatta Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.7 ounces. It has a nice thin tip with a little distal taper towards the point. This Togatta profile is very similar to the Masamoto KS. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
Aogami Super Steel is made by Hitachi and is top-shelf carbon steel. These knives are heat-treated to 64-65 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. It can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness longer than most other carbon steels. The knife is clad with stainless steel for easy care and good looks.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
This fun and functional kitchen knife looks as great as it performs. The top shelf fit and finish can be seen in the finely crafted western mahogany handle mated to a lovely stainless bolster. Some embossed kanji set off the lovely satin finish on the blade. All around, this bunka is a great knife at a very affordable price.
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.
AS stands for Aogami Super steel. It is a high-quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use, but the knife is clad with stainless steel for easy care. Over time, the edge will darken, and it will look more attractive with age and use.
The gyuto featured here is a medium-length blade that will work in most kitchen environments. It is long enough to tackle most ingredients while being compact enough for easy use in smaller kitchens and spaces. The grinds on these knives are quite exceptional and the edge is pretty sharp right out of the box.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Featuring a very well executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while, which will add further protection to the blade. The blade has a thinner than average grind and a 60/40 asymmetrical edge that is good for both left- and right-handed users.
While the Kohetsu AS line is a value brand, it does boast a high level of fit and finish. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done, featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.
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.
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.
There is a fascination with kiritsuke-tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
The grinds on this knife are very thin and, together with the convex profile, result in a blade that is less prone to food stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. So while the knife is made with a slight bias of 60/40, it is still a good choice for left- or right-handed users. The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
We start with one of the top carbon steels available, Aogami Super, which is then clad with a soft stainless steel to protect the blade from corrosion and make it easier to maintain. Our skilled blacksmith hardens the blade to 64 HRC, which results in an edge that is both sharp and resilient.
The nakiri is a vegetable chopping knife with an easy-to-sharpen blade that can be used by left- or right-handed users. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long, flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.
The blade features a satin finish with a nice embossed kanji. Fit and finish on these knives is first rate and it carries over to the fine mahogany western handle.
This line has taken us years to develop and refine and we think the efforts have paid off.
The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry, but will develop a patina over time, which will aid in its protection and add to the great looks of this kitchen workhorse.
The 120mm petty is a small knife suited for a multitude of cutting and paring tasks. It is the perfect tool for chopping and slicing smaller items and a little gem when it comes to intricate garnish preparation. Watch out ripe tomato, you've met your match! This compact knife will also suit smaller hands more than other larger knives.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
We do not have a saya that fits this knife. We recommend the felt blade guard instead.
The main ingredient of the knife is Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra-keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on this knife ranges from 63-64 HRC. This is a superlative carbon steel that makes a great foundation for this attractive and well-priced petty.
The knife is machine-finished with some nice stamped kanji elements. Because it is laminated with stainless steel, the blade is protected up to the exposed AS core. So a simple wipe down and dry will be all that is needed to keep it looking good. The out-of-the-box edge is very well done, as are the well-finished bolster and handle.
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.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Built for decisive, ground-level cuts, the Kohetsu Blue #2 Cabbage Knife reflects a long tradition of practical farm tools from Sanjo City, Japan. In the vegetable fields surrounding Sanjo, similar knives are commonly used by farmers harvesting cabbage heads, slicing them cleanly at the base directly in the field. This is a purpose-driven tool designed for strength, control, and efficiency rather than delicate prep work.
If you enjoy working in the garden or tackling dense vegetables like cabbage, squash, or other thick-stemmed produce, this knife lets you channel what Japanese farmers actually use on the job. The compact blade and tall profile provide excellent leverage, while the thicker spine delivers confidence and durability when cutting close to the ground.
The blade features a Blue #2 carbon steel core, prized for its edge retention and cutting bite, clad in stainless steel to reduce maintenance. While the cladding helps with corrosion resistance, the exposed carbon edge still requires care—wipe the blade clean and dry after use to prevent rust and patina.
This is a rugged, honest working knife that bridges the gap between garden tool and kitchen blade, rooted in real-world use rather than theory.
Care Instructions: Do not leave wet or dirty after use. Rinse, wipe dry immediately, and store dry. Light oiling is recommended for long-term storage.
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 detailed 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 lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work.
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.
Average rating is 5
By: Bryson Williams
Goleta,CAInsane value for the money. Stays sharp and sharpens even quicker. Thanks Mark for a rad knife at a great price. Very underated on the site
0.3
Blue #2 is a highly reactive steel that normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled honesukis, the Kohetsu Blue #2 Nashiji features a double bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.
Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi's famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.
Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.
This is the perfect knife for filleting small fish and poultry, as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy to share with our customers.
Kohetsu translates loosely to "Be Happy" and we are very happy to be able to offer these great knives to our customers on an exclusive basis. Not only will they appeal to line cooks and other professionals, but they make a great entry into the world of Blue #2 steel blades for home cooks, too.
Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi's famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.
Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.
This is the perfect knife for filleting small fish and poultry, as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy to share with our customers.
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.
||2.000 ||||1||1||1||0||||||||Designed with the busy line cook in mind, Kohetsu knives are made to be durable, easy to care for, and affordable. They are made of Hitachi Blue #2 steel clad with stainless steel, so only the mirror-finish edge will form a patina. The nashiji finish helps food slide right off the knife, simplifying a busy prep session. We also upgraded the handles on these recently to walnut octagonal with black pakka wood.
Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.Location: Sanjo City, Japan Construction: San Mai Edge Steel: Blue #2 Cladding: Stainless Finish: Hammered Edge Grind: Even Weight: 5.1 oz (146 g) Blade Length: 162 mm Total Length: 307 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood Photos: Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2pe80||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-petty-135mm-299.png||||||Kohetsu Blue #2 Nashiji Petty 135mm||SAN-P135||shopbysteel > blue2steel > konabl2||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||150.000 ||||||||||||1||1||1||0||||||||The Kohetsu line of knives was made with line cooks in mind. These affordable knives are made with top-of-the-line Hitachi Blue #2 steel with excellent heat treatment and very nice grinds with a simple but durable handle. The mirror-finished edge will be reactive, but the rest of the knife is clad in stainless steel. Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Photo Credit: Gustavo Bermudez Weight: 2.8 oz (79 g) Blade Length: 135 mm Total Length: 255 mm Spine Thickness at Heel: 3 mm Blade Height: 31 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2nape17||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-petty-170mm-321.png||||||Kohetsu Blue #2 Nashiji Petty 170mm||SAN-O165||newarrivals||New Arrivals > ||170.000 ||||||||||||1||1||1||0||||||||Kohetsu is one of those lines at CKTG that gets recommended a lot — not because it is the most expensive or the most exotic, but because it consistently delivers more than its price suggests. Made in Sanjo City, one of Japans most productive knife-making regions, the Blue #2 Nashiji series is built around Hitachi Aogami (blue paper steel) #2, a high carbon steel widely regarded as one of the best core steels available for kitchen knives. Sharp, tough, and highly responsive on water stones, it is an ideal steel for a cook taking their first serious step into Japanese cutlery.
This 170mm petty is hammer forged using san mai construction — a Blue #2 carbon core sandwiched between stainless steel cladding on either side. The result is a blade that takes a keen, reactive edge at the cutting surface while the stainless cladding protects the majority of the blade from moisture and daily wear. The nashiji (pear skin) finish on the cladding adds texture that helps food release cleanly during prep and gives the knife a distinctive, understated look. The grind is notably well executed for this price point — thin behind the edge and consistent from heel to tip. The octagonal walnut handle is fitted with a black pakka wood ferrule, comfortable in hand and well proportioned for the blade length.
What Customers Are Saying: Reviewers consistently describe the out-of-the-box edge as genuinely razor sharp, with several noting it as their first Japanese knife and expressing surprise at the quality relative to the price. Fit and finish receives strong praise across the board, with one owner comparing it favorably to knives at significantly higher price points. The blade profile — tall, with a bit of weight behind it — draws particular appreciation from cooks who want a petty that can handle heavier prep work alongside detail tasks. The consensus is straightforward: at this price, it is difficult to find a more capable knife.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe the blade clean during use when cutting acidic ingredients and dry it thoroughly after washing — never leave it wet or in a dish rack. Hand wash only. Apply a light coat of camellia oil if storing for any extended period. Sharpen on quality water stones; the steel responds beautifully and rewards good technique with an exceptional edge.
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.
Average rating is 3
By: Joseph
Nashville,TNThis knife is thick and tall for a petty. However,I have no problems peeling daikon,cucumber,oranges,etc. OOTB sharpness is average but sharpens wonderfully and has goo grinds. The handle is the knifes only weak point. A versatile tool at a fair price.
0.3
This 170mm petty is hammer forged using san mai construction — a Blue #2 carbon core sandwiched between stainless steel cladding on either side. The result is a blade that takes a keen, reactive edge at the cutting surface while the stainless cladding protects the majority of the blade from moisture and daily wear. The nashiji (pear skin) finish on the cladding adds texture that helps food release cleanly during prep and gives the knife a distinctive, understated look. The grind is notably well executed for this price point — thin behind the edge and consistent from heel to tip. The octagonal walnut handle is fitted with a black pakka wood ferrule, comfortable in hand and well proportioned for the blade length.
What Customers Are Saying: Reviewers consistently describe the out-of-the-box edge as genuinely razor sharp, with several noting it as their first Japanese knife and expressing surprise at the quality relative to the price. Fit and finish receives strong praise across the board, with one owner comparing it favorably to knives at significantly higher price points. The blade profile — tall, with a bit of weight behind it — draws particular appreciation from cooks who want a petty that can handle heavier prep work alongside detail tasks. The consensus is straightforward: at this price, it is difficult to find a more capable knife.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe the blade clean during use when cutting acidic ingredients and dry it thoroughly after washing — never leave it wet or in a dish rack. Hand wash only. Apply a light coat of camellia oil if storing for any extended period. Sharpen on quality water stones; the steel responds beautifully and rewards good technique with an exceptional edge.
- Brand: Kohetsu
- Location: Sanjo City, Japan
- Construction: Hammer Forged, San Mai
- Core Steel: Blue #2 (Aogami #2)
- Cladding: Stainless Steel
- Finish: Nashiji (Pear Skin)
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Blade Length: 170mm
- Total Length: 306mm
- Spine Thickness: 3mm
- Blade Height: 37mm
- Weight: 4.2 oz (120g)
- Photos: Gustavo Bermudez
||2.000 ||||1||1||1||0||||||||This Kohetsu santoku was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi blue #2 steel clad in stainless steel, so only the edge of the blade will be reactive. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. It now comes with a walnut and pakka wood octagonal handle. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal Ferrule: Black Pakka Wood Photo Credit: Gustavo Bermudez Weight: 4.4 oz (126 g) Blade Length: 166 mm Total Length: 306 mm Spine Thickness at Heel: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2nasu24||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-sujihiki-240mm-13.png||||||Kohetsu Blue #2 Nashiji Sujihiki 240mm||SAN-J240||shopbysteel > blue2steel > konabl2||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||220.000 ||||||||||||1||1||1||0||||||||Kohetsu Blue #2 Nashiji Sujihiki 240mm. This great-looking knife is fashioned from Hitachi Blue Paper steel #2. It is forged with stainless steel cladding to add stability to the blade and protect the inner core from corrosion. The construction is san-mai, so the cladding does not wrap over the spine. The stainless steel cladding has an unusual-looking nashiji (pear skin) finish applied to it. Please clean and dry the blade between uses to protect the core steel from corrosion.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine, but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.
The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. This is a very nice slicer that looks great, is well-made, and comes at a good price. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal (photos are current) Weight: 4.6 oz (130 g) Blade Length: 237 mm Total Length: 390 mm Spine Thickness at Base: 4 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2nasu27||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-sujihiki-270mm-358.png||||||Kohetsu Blue #2 Nashiji Sujihiki 270mm||SAN-J270||newarrivals||New Arrivals > ||240.000 ||||||||||||1||1||1||0||||||||Kohetsu Blue #2 Nashiji Sujihiki 270mm. This great-looking knife is fashioned from Hitachi Blue Paper steel #2. It is forged with stainless steel cladding to add stability to the blade and protect the inner core from corrosion. The construction is san-mai, so the cladding does not wrap over the spine. The stainless steel cladding has an unusual-looking nashiji (pear skin) finish applied to it. Please clean and dry the blade between uses to protect the core steel from corrosion.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine, but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.
The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. This is a very nice slicer that looks great, is well-made, and comes at a good price. Knife Brand: Kohetsu Line: Blue #2 Nashiji Blacksmith Location: Sanjo City, Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #2 Cladding: Stainless Finish: Nashiji HRC: 62+- Edge Grind: 50/50 +- Handle: Walnut Octagonal (photos are current) Photo Credit: Gustavo Bermudez Weight: 5.6 oz (159 g) Blade Length: 275 mm Total Length: 420 mm Spine Thickness at Base: 4 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohetsushinano||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-108.png||||||Kohetsu Blue #2 Shinano||||shopbysteel > blue2steel||Shop by Steel > Blue #2 Steel > ||||||||||||||0||1||0||0||||koshtape12 koshbl2bu15 koshbl2na16 koshbl2bu17 koshbl2bu21 koshbl2gy21 koshbl2gy24 koknst3||||The Shinano River is the longest and largest river in Japan and it travels from Nagano Prefecture to Niigata Prefecture, very close to where these excellent knives are made. This line features Blue #2 steel clad with stainless, with nice thin grinds and very nice semi-custom handles. Made to our specifications by a blacksmith shop in Sanjo City, Japan. Kohetsu loosely translates to "Be Happy" and we think once you try this knife it will put a smile on your face.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2tagy24||item-1||solidtemplate||konabl2||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-tall-gyuto-240mm-307.png||||||Kohetsu Blue #2 Tall Gyuto 240mm||CKA-TG24||shopbysteel > blue2steel > konabl2||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Nashiji > ||250.000 ||||||||||||1||1||1||0||||||||The Kohetsu Blue #2 line of knives features excellent heat treatments and very nice grinds. The special sized tall gyuto listed here is made from Blue #2 high carbon steel on the edge which was specifically developed for tools and knives. Blue #2 has a high wear resistance but since it's made from carbon steel it's easy to sharpen, even at high hardness rates, which in this case is HRC 62+-. The inner core is clad in stainless steel which will keep all but the polished edge from forming a patina while making daily maintenance a much more simple task.
The profile you see here is very tall for a gyuto and the knife has a nice workhorse feel to it, even though the edge geometry is thin. This is a big performer capable of tackling pretty much any normal kitchen cutting task. If you like the feel of a big knife with lots of knuckle clearance then this knife is for you. Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Finish: Nashiji/Stainless Edge Steel: Blue #2 Carbon Steel Handle: Walnut Octagonal Ferrule: Black Pakka Wood Photos by: Gustavo Bermudez HRC: 62 Weigth: 7.8 oz (222 g) Blade Length: 245 mm Total Length: 397 mm Spine Thickness at Heel: 4 mm Blade Height: 56 mm Edge Grind: Double Bevel, 50/50||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckknro8pcbl||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/cktg-knife-roll-8pc-blue-90.png||||||Kohetsu Denim Knife Roll 8pc||CKTG-Blue-Knife-Roll||links||Chefknivestogo Specials > ||19.000 ||||||||||||1||1||1||0||||||||This durable canvas chef knife roll is designed for cooks who need safe, organized storage at home or on the go. With seven individual sleeves, it securely holds a full working set of kitchen knives along with essential tools like scissors, honing rods, or small utensils. The layout keeps blades separated and protected while allowing quick access during prep or service.
Made from cut- and puncture-resistant canvas, this knife roll helps prevent scratches, nicks, and edge damage during transport. It rolls up tightly and secures with a sturdy canvas cord, making it easy to carry to work, culinary school, camping trips, or outdoor grilling sessions. Knives up to 16.9 inches in length fit comfortably when unrolled.
Care Instructions: Spot clean with a damp cloth and mild soap. Allow to air dry fully before storing. Do not machine wash or dry.
Material: Heavy-duty canvas Capacity: 7 knife sleeves plus accessory storage Maximum Knife Length: 16.9" Unrolled Size: 22" wide x 16.9" tall Closure: Canvas tie cord Use: Chef knife storage, travel, culinary school, camping, BBQ||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|rihakn||item.||solidtemplate||hap40steel||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-knives-76.png||||||Kohetsu HAP40||||shopbysteel > hap40steel||Shop by Steel > HAP40 Steel > ||||||||||||||0||1||0||0||||kohawahakn kohawehakn||koaski24||Chefknivestogo exclusive! Kohetsu HAP40 knives appeal to the performance customer who wants unmatched edge retention. HAP40 is a semi-stainless, powdered high-speed steel that takes and holds an edge better than any other steel available on our site. It's proven to be one of the best steels on the market for the production of high-quality kitchen knives. This blade will hold its edge for an amazingly long time.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohabu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-bunka-175mm-258.png||||||Kohetsu HAP40 Bunka 175mm||KHP-B17C||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||210.000 ||||||||||||1||1||1||0||||||||Kohetsu is our in-house brand of Japanese kitchen knives. The brand is split into 8 lines made up of various steels, styles, and forging techniques.
The bunka featured here is made from HAP40 steel by renowned blacksmith Tsukahara-San. HAP40 is right at the top of our preferred knife alloys. It is a very fine-grained steel with the ability to take an edge with relative ease and hold that edge through a prolonged period of use. HAP40 polishes to a super sharp edge that will eventually take on a nice patina. We have the core steel encased in a softer stainless steel for added protection, strength, and lightness.
Bunkas are great all-around kitchen knives. They have a really nice height-to-length ratio for tackling smaller proteins and vegetables. The slim tanto-style tip is perfect for getting into hard-to-reach places and taking on intricate tasks such as garnish preparation.
The edge grind is superb. It is a 60/40 bevel with an out-of-the-box sharpness that is among the best we have ever encountered. Fit and finish are of equal quality. The knife comes with a very nice black and gray pakka wood handle.
Our bunka saya is too big for this thin knife. Try the blade guard instead. Brand: Kohetsu Blacksmith: Tsukahara-San Region: Seki, Japan Steel: HAP40 Cladding: Stainless HRC: 65-66 Weight: 5.1 oz (146 g) Blade Length: 180 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Gray Pakka Wood Octagonal Ferrule: Black Pakka Wood Handle is new and upgraded as pictured||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohagy181||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-180mm-415.png||||||Kohetsu HAP40 Gyuto 180mm||KHP-G18C||shopbysteel > hap40steel > rihakn > kohawahakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||210.000 ||||||||||||1||1||1||0||||||||This Kohetsu HAP40 Gyuto 180mm is an all-purpose knife that is ideal for home users who want something that's easy to handle and control and not too big. HAP40 steel is at the top of our knife steel list. This excellent alloy is manufactured by Hitachi Metals. It is a fine-grained alloy that can take a really sharp edge. It can also be sharpened with relative ease. The inner core is further strengthened and protected by a fully stainless outer cladding.
We are very fortunate to be able to offer these exclusively made knives to you. They represent a merging of traditional (methods) with modern (materials) and they would make a great addition to your kitchen knife roll or block. Maker: Kohetsu Location: Seki City, Japan Construction: Laser Cut, San Mai Edge Steel: HAP40 Semi Stainless HRC: 65 Cladding: Stainless Steel Edge Grind: 60/40 (ok for right- or left-handers) Weight: 5.1 oz (146 g) Blade Length: 180 mm Total Length: 329 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm Handle: Octagonal Stabilized Gray Pakka Wood Ferrule: Stabilized Black Pakka Wood Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohawagy21||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-wa-gyuto-210mm-200.png||||||Kohetsu HAP40 Gyuto 210mm||KHP-G21C||shopbysteel > hap40steel > rihakn > kohawahakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||220.000 ||||||||||||1||1||1||0||||||||We are very pleased to be able to offer these fine kitchen knives made by one of Japan's leading blacksmiths. They have been created exclusively for CKTG.
The Kohetsu HAP40 Wa Gyuto 210mm is the smaller of the gyuto styles. It weighs in at about 5.5 ounces. It has a nice thin tip with a little distal taper towards the point. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
HAP40 is fine-grained enough to sharpen very well and rates 64-68 on the Rockwell Hardness Test (HRC) -- even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Kitchen knives made from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives. We recently upgraded the knife handle with this beautiful gray and black pakka wood octagonal handle you see pictured.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Maker: Tsukahara-san Location: Seki, Japan Weight: 5.5 oz (156 g) Blade Length: 213 mm Total Length: 362 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Steel: HAP40 HRC: 65-66 Handle: Gray Pakka Wood Ferrule: Black Pakka Wood Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohawagy24||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-wa-gyuto-240mm-491.png||||||Kohetsu HAP40 Gyuto 240mm||KHP-G24C||shopbysteel > hap40steel > rihakn > kohawahakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||250.000 ||||||||||||1||1||1||0||||||||This is the mid-point size of the Kohetsu wa gyuto range. It comes in at just under 240mm in length. It is a very light knife at just 6.3 ounces. The blade height is in the middle of the range of gyutos. The handle is made with dark gray pakka wood and has a black pakka wood ferrule for excellent looks and long-lasting durability. It feels and acts like a true laser. It really is a finely made knife in all regards.
There is a bit of an asymmetrical aspect to the grind but it should be good for both left- and right-handed users. The profile is moderately flat with a bit of belly towards the fine tip. They come out of the box with one of the sharpest edges we have seen. In keeping with other knives made from the "voodoo steel" HAP40, it will hold that edge for a long time. Sharpening is also not a huge chore as the steel takes a good edge without much trouble. These are high-performance knives in all respects. Fit and finish are also of a high order.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Construction: San Mai, Laser Cut Edge Steel: HAP40 Semi Stainless Steel HRC: 65-66 Edge Grind: 60/40 (okay for left- or right-handers) Cladding: SUS 405 Stainless Steel Handle: Dark Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 6.3 oz (180 g) Blade Length: 239 mm Total Length: 383 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Steel: HAP40||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohawagy27||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-wa-gyuto-270mm-161.png||||||Kohetsu HAP40 Gyuto 270mm||KHP-G27C||shopbysteel > hap40steel > rihakn > kohawahakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||275.000 ||||||||||||1||1||1||0||||||||Over the past few years, HAP40 steel has become recognized as one of the best steels on the market for the production of high-quality, high-durability kitchen knives. Unlike other powdered steels, it is fairly easy to sharpen on normal stones while holding a really sharp edge, even after prolonged use.
The Kohetsu HAP40 Wa Gyuto 270mm is the largest blade in this line of exclusive-to-CKTG kitchen knives. It is a big knife perfectly sized for tackling large cuts of protein and working through those sacks of vegetables that pro chefs are faced with every day. A big cutting board and lots of counter space are needed to give this knife room to move. But given that space, this blade will outperform any smaller chef-style knives with ease and efficiency.
The profile is fairly flat all the way to the slim tip. It's also quite thin, to the point of being regarded as a laser-style blade. Its smaller dimensions relative to other 270mm gyutos make it a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its full stainless steel cladding over the core of HAP40 steel. This is one of the sharpest edges out of the box we have seen.
The blade is coupled to a nice upgraded dark gray pakka wood handle that's better looking and longer lasting. The knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives that combines great materials, good fit and finish, and a professional feel. The Kohetsu HAP40 Wa Gyuto is an easy choice for chefs looking for a big knife at a less-than-big price. Brand: Kohetsu Maker: Tsukahara san Location: Seki City Edge Steel: HAP40 HRC: 65-66 Cladding: 404 Stainless Steel Edge Grind: 60/40 Weight: 7.2 oz (204 g) Blade Length: 270 mm Total Length: 420 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm Handle: Gray Pakka Octagonal as Pictured (video is outdated)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohaho15||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-honesuki-150mm-440.png||||||Kohetsu HAP40 Honesuki 150mm||KHP-H15C||shopbysteel > hap40steel > rihakn > kohawahakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||185.000 ||||||||1.000 ||||1||1||1||0||||||||The honesuki is a Japanese boning knife. It differs from a Western boning knife in its triangular shape and the fact that it is stiff with very little flex. The honesuki works very well for deboning poultry and typically has an asymmetrical edge. While it is called a boning knife, it is not meant to cut through bones. Instead, it is intended to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife.
Kohetsu makes these knives out of HAP40 semi-stainless steel, which is forged to a very hard 65 Rockwell. In simple terms, it is an insanely hard steel. HAP40 is one of the hardest steels available for knife-making and it provides amazing edge retention. HAP40 polishes to a super sharp edge reasonably easily, especially considering its hardness. It holds that sharpness better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.
The blade is matched with a gray pakka wood handle and a black pakka wood ferrule. Brand: Kohetsu Maker: Tsukahara san Location: Seki City Edge Steel: HAP40 HRC: 65-66 Cladding: 404 Stainless Steel Edge Grind: 60/40 Weight: 4.2 oz (120 g) Blade Length: 152 mm Total Length: 296 mm Spine Thickness at Heel: 2 mm Blade Height: 39 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohaki24||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-kiritsuke-240mm-402.png||||||Kohetsu HAP40 Kiritsuke 240mm||KHP-K24C||resources > kiritsukeknife > ki24andab||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||245.000 ||||||||||||1||1||1||0||||||||The Kohetsu HAP40 Kiritsuke is a new blade in this line of exclusive-to-CKTG kitchen knives. It is a mid-sized knife perfectly suited for tackling most cuts of protein and working through any vegetables.
This is a basic chef-style gyuto but with that fun and functional kiritsuke tip. A number of makers now produce double bevel kiritsukes, often called kiritsuke gyutos, for western users who appreciate the striking aesthetics of the profile but need the added versatility of a double bevel grind. The profile is fairly flat all the way to the slim tip. It is quite thin, to the point of being regarded as a laser-style blade. The reverse tanto tip makes it a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its full stainless steel cladding over the core of HAP40 steel.
There is a bit of an asymmetrical aspect to the grind but it should be good for both left- and right-handed users. These knives come out of the box with one of the sharpest edges we have seen. In keeping with other knives made from HAP40, it will hold that edge for a long time. Sharpening is also not a huge task as the steel takes a good edge without much trouble. These are high-performance knives in all respects. Fit and finish are also of a high order. Brand: Kohetsu Location: Seki City Construction: San Mai, Laser Cut Edge Steel: HAP40 HRC: 65 Cladding: 404 Stainless Steel Handle: Gray Pakka Octagonal Ferrule: Black Pakka Wood Weight: 5.9 oz (168 g) Blade Length: 243 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm (trust this spec, not the video) Grind: see choil shot (slight asymmetry on right, okay for left or right handers) Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohana17||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-nakiri-175mm-218.png||||||Kohetsu HAP40 Nakiri 165mm||KHP-N16C||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||200.000 ||||||||||||1||1||1||0||||||||HAP40 is a powdered high-speed steel made by Hitachi Steels that can take and hold extremely thin and sharp edges. The edge retention ranks at the top of the list of any steel we currently sell. HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC)--even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.
Nakiris have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also quite thin. This makes them a perfect choice for cutting and chopping vegetables. They have become increasingly popular in American home kitchens for their abilities and interesting look.
Nakiris differ according to the region of origin, with knives in the Tokyo area being rectangular in shape, whereas the knives in the Osaka area are called kamagata nakiri and have a rounded corner on the far blunt side.
The inner core of HAP40 is covered with a full stainless cladding for strength and ease of maintenance. This is a very fine example of the breed with a nice understated look and fine edge grinds. It comes with a well-finished black and gray octagonal handle made with pakka wood.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Construction: San Mai, Laser Cut Edge Steel: HAP40 Semi Stainless Steel HRC: 65-66 Edge Grind: 60/40 (ok for left- or right-handers) Cladding: SUS 405 Stainless Steel Handle: Dark Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 6.0 oz (170 g) Blade Length: 165 mm Total Length: 317 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohape121||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-120mm-420.png||||||Kohetsu HAP40 Petty 120mm||KHP-P12C||shopbysteel > hap40steel > rihakn > kohawahakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||140.000 ||||||||||||1||1||1||0||||||||The lovely little Kohetsu petty featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer (jigane) made from stainless steel. HAP40 is a wonderful steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Kohetsu blades is actually 65 HRC and is of notable quality. This combination results in a knife that takes a great edge and stays sharp for a long time.
Petty knives are the second most popular blade for home chefs after the ubiquitous chef knife. With their light and nimble character they can be used for almost any cutting task on small ingredients as well as the preparation of garnishes and fine decorative items. The Kohetsu HAP40 range of kitchen cutlery is one of our most popular. Being both easy to maintain and exhibiting great edge retention, it is the perfect choice for home chefs who do not wish to spend too much time caring for the blade. The nicely finished gray pakkawood handle features a black pakkawood ferrule--the combination is attractive and understated. Great price and outstanding performance are the qualities most apparent with the Kohetsu HAP40 line. This is no exception.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Maker: Tsukahara san Location: Seki City Edge Steel: HAP40 HRC: 65-66 Cladding: 404 Stainless Steel Edge Grind: 60/40 Weight: 2.6 oz (75 g) Blade Length: 118 mm Total Length: 242 mm Spine Thickness at Heel: 2 mm Blade Height: 28 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohape15||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-150mm-475.png||||||Kohetsu HAP40 Petty 150mm||KHP-P15C||shopbysteel > hap40steel > rihakn > kohawahakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||160.000 ||||||||||||1||1||1||0||||||||The Kohetsu HAP40 Wa Petty 150mm is a mid-sized petty which can do service as a perfect all-around utensil for chefs of all kinds. It’s small enough for the most intricate work, like garnishes and handheld peeling jobs, yet large enough for more general cutting and slicing duties.
The slim and light blade measures just slightly under the advertised 150mm with a nice height of 30mm. It has a nicely shaped tip and gently rounded belly forward of the main cutting area. While it is on the thin side of petty blades it is certainly no laser. This fine utensil features a progressive grind and is finished with a symmetrical 50/50 bevel.
HAP40 steel is manufactured by Hitachi Metals, and the robust core of semi-stainless steel is then clad in a full stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. For lovers of traditional Japanese knives, we have specified this item with a lovely upgraded black and grey pakka wood octagonal handle. Brand: Kohetsu Construction: San Mai, Laser Cut Edge Steel: HAP40 Semi Stainless Steel HRC: 65-66 Edge Grind: 60/40 (Ok for left or right handers) Cladding: SUS 405 Stainless Steel Handle: Dark Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 2.8 oz (80 g) Blade Length: 149 mm Total Length: 272 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohape18||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-180mm-327.png||||||Kohetsu HAP40 Petty 180mm||KHP-P18C||shopbysteel > hap40steel > rihakn > kohawahakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||180.000 ||||||||||||1||1||1||0||||||||The Kohetsu HAP40 Wa Petty 180mm is a mid-sized petty which can do service as a perfect all-around utensil for chefs of all kinds. It’s small enough for the most intricate work, like garnishes and handheld peeling jobs, yet large enough for more general cutting and slicing duties.
The slim and light blade measures just slightly under the advertised 180mm with a nice height of 29mm. It has a nicely shaped tip and a gently rounded belly forward of the main cutting area. While it is on the thin side of petty blades, it is certainly no laser. This fine utensil features a progressive grind and is finished with an asymmetrical 50/50 bevel.
HAP40 steel is manufactured by Hitachi Metals. The robust core of this semi-stainless steel is then clad in a full stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. For lovers of traditional Japanese knives, we have specified this item with a lovely upgraded black and gray pakka wood octagonal handle. Brand: Kohetsu Construction: San Mai, Laser Cut Edge Steel: HAP40 Semi Stainless Steel HRC: 65-66 Edge Grind: 60/40 (ok for left- or right-handers) Cladding: SUS 405 Stainless Steel Handle: Dark Gray Pakka Wood Ferrule: Black Pakka Wood Weight: 3.0 oz (86 g) Blade Length: 179 mm Total Length: 305 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohasa18||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-santoku-180mm-359.png||||||Kohetsu HAP40 Santoku 180mm||KHP-S18C||shopbysteel > hap40steel > rihakn > kohawahakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||210.000 ||||||||||||1||1||1||0||||||||Occupying a sweet spot between a gyuto and a large petty, the santoku justifiably earns its reputation as a great all-around knife. It fulfills the primary knife role in many kitchens. It also deserves its name. Santoku, meaning "three virtues" in Japanese, is an all-purpose knife with a taller blade profile than a gyuto. Its three virtues are the knife's ability to cut fish, meat, and vegetables. Santokus have flatter bellies than gyutos and are ideal for push-cutting or chopping. The profile makes them easy to sharpen, too.
HAP40 steel is at the top of our knife steel list. Hitachi Metals manufactures this excellent alloy. It is a fine-grained alloy that can take a screaming sharp edge and be sharpened with relative ease. The inner core is further strengthened and protected by fully stainless outer cladding.
We are very fortunate to be able to offer these exclusively made knives to you. They represent a merging of traditional (methods) with modern (materials) and would make a great addition to your kitchen knife roll or block. Brand: Kohetsu Maker: Tsukahara san Location: Seki City, Japan Edge Steel: HAP40 HRC: 65-66 Edge Grind: 60/40 Handle: Charcoal Gray Pakka Octagonal Weight: 5.2 oz (148 g) Blade Length: 182 mm Total Length: 331 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohasu27||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-sujihiki-270mm-320.png||||||Kohetsu HAP40 Sujihiki 270mm||KHP-J27C||shopbysteel > hap40steel > rihakn > kohawahakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||275.000 ||||||||||||1||1||1||0||||||||The Kohetsu HAP40 sujihiki is a great rendition of a Japanese slicing knife. It is made from HAP40 steel, which is a semi-stainless alloy. As it is not fully stainless, the edge might stain or patina over time. But this just adds another layer of character to this great-looking knife. The inner core is covered with a softer stainless steel for added protection and strength. The HAP40 steel is hardened to 65 HRC, which is very high.
The blade is quite thin in profile and is quite light in weight. Spine thickness is on the thin side with just a little taper to the tip. It is a 50/50 bevel edge so it's perfect for left- or right-handed users. The long, slender blade is slightly curved at the spine for extra clearance at the handle end. The edge has a very smoothly curved profile with a mild belly. Out-of-the-box edge sharpness is very good.
The knife has very good fit and finish on the handle, which is a traditional pakka wood octagonal design with a black pakka wood ferrule (the handle has been upgraded since the video was made). The balance is quite forward due to the light handle. This is a nice trait to have on a long-bladed knife. These knives are purposely sharpened with a very thin edge, especially in the tip region. Because of this, there might be some slightly cloudy scratch patterns in these areas. This is not a defect. Brand: Kohetsu Maker: Tsukahara san Location: Seki City Edge Steel: HAP40 Semi Stainless Steel HRC: 65-66 Cladding: 404 Stainless Steel Edge Grind: 50/50 Weight: 5.9 oz (168 g) Blade Length: 274 mm Total Length: 423 mm Spine Thickness at Heel: 2 mm Blade Height: 41 mm Handle: Gray Pakka Octagonal (upgraded after video was made) Ferrule: Black Pakka Wood Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohagy241||item-1||solidtemplate||kohawahakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-240mm-1104.png||||||Kohetsu HAP40 Togatta Gyuto 240mm||KHP-0G4GRAY||shopbysteel > hap40steel > rihakn > kohawahakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Wa Handled Knives > ||250.000 ||||||||||||1||1||1||0||||||||We are very pleased to be able to offer these fine knives made by one of Japan’s leading blacksmiths. They have been created exclusively for CKTG.
The Kohetsu HAP40 Wa Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.8 ounces. It has a nice thin tip with a little distal taper towards the point. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
HAP40 is fine-grained enough to sharpen very well and rates 65-66 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives. We recently upgraded the knife handle with the beautiful gray and black pakka wood octagonal handle you see pictured.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Maker: Tsukahara-san Location: Seki, Japan Steel: HAP40 HRC: 65-66 Weight: 5.8 oz (166 g) Blade Length: 235 mm Total Length: 381 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Handle: Gray Pakka Wood Ferrule: Black Pakka Wood Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohawahakn||item.||solidtemplate||rihakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-wa-handled-knives-105.png||||||Kohetsu HAP40 Wa Handled Knives||||shopbysteel > hap40steel > rihakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > ||||||||||||||0||1||0||0||||kohape121 kohape15 kohaho15 kohasa18 kohana17 kohabu17 kohape18 kohagy181 kohawagy21 kohawagy24 kohagy241 kohaki24 kohawagy27 kohasu27 koknst3||||Here is our full line of Kohetsu HAP40 knives using wa handles. These are some of the most popular knives on our site featuring high-quality HAP40 steel with impeccable heat treatment at 65 HRC.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohawebu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-bunka-175mm-275.png||||||Kohetsu HAP40 Western Bunka 175mm||CHP-B175||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||190.000 ||||||||||||1||1||1||0||||||||We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 HRC, harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. It also polishes to a razor-sharp edge fairly easily, especially considering its hardness. It holds an edge better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
The knife protector fits much better than a saya since this is a thin knife. Brand: Kohetsu Location: Seki City Construction: San Mai, Laser Cut, Roll Forged Edge Steel: HAP40 HRC: 65 Cladding: Stainless Handle: Yo Rosewood Weight: 6.0 oz (170 g) Blade Length: 175 mm Total Length: 293 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohagy18||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-180mm-364.png||||||Kohetsu HAP40 Western Gyuto 180mm||CHP-G180||shopbysteel > hap40steel > rihakn > kohawehakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||180.000 ||||||||||||1||1||1||0||||||||This small gyuto is a versatile knife that can do just about everything you need in the kitchen.
We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. Knives made from HAP40 keep their sharpness 3 to 5 times longer than traditional knives. The alloy is extremely tough, and so not as likely to chip along the edge as many other steels used in traditional knives.
The fine blade is ground with a symmetrical 50/50 bevel so it is perfect for both right- and left-handed users. The lovely satin finish on the stainless steel hagane is complemented by an attractive and comfortable mahogany handle. The HAP40 higane will eventually develop a nice patina, which will further enhance the look of this handsome knife. Weight: 5.3 oz (150 g) Blade Length: 176 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohagy21||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-210mm-461.png||||||Kohetsu HAP40 Western Gyuto 210mm||CHP-G210||shopbysteel > hap40steel > rihakn > kohawehakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||200.000 ||||||||||||1||1||1||0||||||||If you have been dreaming of that elusive knife that can handle the rigors of a commercial kitchen while keeping a razor-sharp edge longer than any knife you have ever used, then it’s time to wake up! You have just found your blade!
The Kohetsu HAP40 gyuto measures 210mm along the edge. With its medium height, this makes for a comfortable, light, and easy-to-wield knife capable of tackling almost every ingredient. The knife is on the thin side of the scale, but is certainly no laser. It has a nice progressive grind, which Mr. Tsukahara grinds more on the right side than the left, and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users.
The Hitachi-made HSS steel core is clad in full stainless steel for added protection and strength. The exposed semi-stainless edge will eventually take on a nice patina. A mahogany Western-style handle is attached with a stainless bolster and three rivets.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Maker: Kohetsu Location: Seki, Japan Construction: Roll Forged, San Mai Edge Steel: HAP40 HRC: 65-66 Cladding: Stainless Finish: Migaki Edge Grind: Double Bevel, 60/40 (ok for lefties and righties) Handle: Yo, Mahogany Weight: 6.8 oz (194 g) Blade Length: 209 mm Total Length: 333 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohagy24||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-240mm-1101.png||||||Kohetsu HAP40 Western Gyuto 240mm||CHP-G240||shopbysteel > hap40steel > rihakn > kohawehakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||230.000 ||||||||||||1||1||1||0||||||||Knives made from powder metallurgy steel are relatively new. The powder metallurgy HSS steel HAP40 manufactured by Hitachi can be hardened up to between 64 and 68 Rockwell. We chose 65-66 HRC. It is a fine-grained steel that takes a very sharp edge. But of greater note is its almost supernatural ability to hold that edge. No other steel on the CKTG site gets even close to HAP40 in terms of edge retention. We have just started working with this remarkable steel and so far have been blown away by its strengths and abilities.
The fourth knife in the line of HAP40 knives by Kohetsu is this great-looking 240mm gyuto. Its 50mm height places it about average compared to other 240mm gyutos, while its 2mm thick blade (at the heel) and 7.4oz weight are also typical for this type and style of knife. What's not average is its performance, especially related to ease of edge maintenance. It has a nice progressive grind, which Mr. Tsukahara grinds more on the right side than the left, and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users. I shot a video of him sharpening these knives that you can view at the bottom of this page.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
If you seek a blade to keep on ticking after a shift-long licking, then this outstanding kitchen knife just might be the answer to your needs. Finished with a mahogany Western-style handle and stainless bolster, it looks good too! A CKTG exclusive. Maker: Kohetsu Location: Seki, Japan Construction: Roll Forged, San Mai Edge Steel: HAP40 HRC: 65-66 Cladding: Stainless Finish: Migaki Edge Grind: Double Bevel, 60/40 (ok for lefties and righties) Handle: Yo, Mahogany Weight: 7.4 oz (210 g) Blade Length: 235 mm Total Length: 360 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohagy27||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-270mm-256.png||||||Kohetsu HAP40 Western Gyuto 270mm||CHP-G270||shopbysteel > hap40steel > rihakn > kohawehakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||260.000 ||||||||2.000 ||||1||1||1||0||||||||We are developing a real soft spot for HAP40 powdered high-speed steel. Over the past few years, it has become recognized as one of the best steels on the market for the production of high-quality, high-durability kitchen knives. Unlike other HSS steels, it is relatively easy to sharpen on normal stones and holds a really sharp edge even after prolonged use.
The Kohetsu HAP40 Western Gyuto 270mm is the king of the hill in this line of exclusive-to-CKTG kitchen knives. It is a large knife fit for tackling the big cuts of protein and working through the sacks of vegetables that pro chefs are faced with on a daily basis. It requires a big cutting board and lots of counter space. But given those criteria, this blade will outperform any smaller chef-style knives with ease and efficiency.
For all its length, the knife is not super tall at just 52.4mm. The profile is fairly flat all the way to the slim tip. It’s also quite thin…but no laser for sure. Because of its smaller dimensions relative to other 270mm gyutos, it is a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its fully stainless steel cladding over the core of HAP40 steel.
Coupled to a really comfortable Western-style mahogany handle with stainless bolster and rivets, the knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives, which combines great materials, good fit and finish, and a professional feel. The Kohetsu HAP40 Western gyuto is an easy choice for chefs looking for a big knife at a less-than-big price. Weight: 9.4 oz (266 g) Blade Length: 262 mm Total Length: 400 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohawehakn||item.||solidtemplate||rihakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-handled-knives-79.png||||||Kohetsu HAP40 Western Handled Knives||||shopbysteel > hap40steel > rihakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > ||||||||||||||0||1||0||0||||kohape12 kohape151 kohaho151 kohawebu17 kohana16 kohape181 kohagy18 kohawasa18 kohagy21 kohagy24 kohagy27 kohawesu27 koknst3||||We nicknamed HAP40 steel "Voodoo Steel" for its amazing ability to take and hold an edge. Our professional customers love these knives since they can do tons of prep work without having to constantly touch up their edges.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohaho151||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-honesuki-150mm-516.png||||||Kohetsu HAP40 Western Honesuki 150mm||CHP-H150||resources > boning-knives||Knife Types > Boning Knives > ||160.000 ||||||||1.000 ||||1||1||1||0||||||||Kohetsu knives are made to our specifications by talented blacksmiths who work with both traditional and modern steels.
The alloy used for this honesuki is HAP40, a semi-stainless steel hardened to an impressive 65 Rockwell. Known for exceptional edge retention, HAP40 can be refined to a razor-sharp edge with relative ease given its hardness. The core is clad in full stainless steel, making the knife durable, long-lasting, and easy to maintain.
This HAP40 Western Honesuki is designed specifically for poultry work, with its pointed tip, triangular profile, and stout build. Unlike many single-bevel honesuki, this version features a double-bevel edge, which makes sharpening more straightforward. Keep in mind that honesuki are boning knives—not cleavers—so avoid using them to chop through bones.
The blade is paired with a handsome Western-style handle made from rosewood scales secured with three stainless steel rivets. Brand: Kohetsu Location: Seki City, Japan Construction: San Mai Core Edge Steel: HAP40 Cladding: Stainless HRC: 65 Knife Type: Honesuki Boning Knife Weight: 4.8 oz (138 g) Blade Length: 141 mm Total Length: 258 mm Spine Thickness: 2 mm Blade Height: 37 mm Handle: Yo (Western) Scales: Rosewood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohana16||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-nakiri-175mm-221.png||||||Kohetsu HAP40 Western Nakiri 165mm||CHP-N165||shopbysteel > hap40steel > rihakn > kohawehakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||180.000 ||||||||||||1||1||1||0||||||||Nakiris are growing in popularity for good reason: they’re a perfect blade for processing vegetables efficiently and quickly.
We have built this great-looking nakiri out of HAP40 semi-stainless steel. This alloy is made by Hitachi and is rich in tungsten, molybdenum, vanadium, and cobalt. Knives from this steel keep their sharpness 3 to 5 times longer than traditional blades. HAP40 is extremely tough, so it is fairly resistant to chipping along the edge. But despite this hardness and edge toughness, they are quite easy to sharpen on regular waterstones.
The Kohetsu HAP40 nakiri has a fine and understated look to the blade. It is enhanced by the attractive and ergonomic Western-style handle, which features mahogany scales and a stainless steel bolster.
The new HAP40 line from Kohetsu is a game-changer. Never before have you been able to have a blade so tough, so sharp, and so easy to maintain at such an affordable price.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Brand: Kohetsu Location: Seki City Construction: Laser Cut, San Mai Core Steel: HAP-40 HRC: 65-66 Cladding: Stainless Weight: 6.5 oz (184 g) Blade Length: 161 mm Total Length: 282 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohape12||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-120mm-451.png||||||Kohetsu HAP40 Western Petty 120mm||CHP-P120||shopbysteel > hap40steel > rihakn > kohawehakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||140.000 ||||||||||||1||1||1||0||||||||Kohetsu is our exclusive line of kitchen knives created to offer cooks of all kinds a blade made with excellent materials at a very reasonable price. Kohetsu HAP40 series knives are a new addition to the label that will appeal to the performance customer demanding unmatched edge retention.
HAP40 is a semi-stainless, powdered high-speed steel (HSS) that takes and holds an edge better than any other steel available on our site. HAP40 is fine-grained enough to sharpen very well and rates 64-68 on the Rockwell Hardness Test (HRC)—even harder than the traditional carbon steels used for knives. We have specified hardness of 65-66 HRC for our blades. Unlike other HSS steels, they can be relatively easily sharpened on normal Waterstones, if not quite as quickly as traditional carbon steels. We think HAP40 holds the potential to become one of the best steels on the market for the production of high-quality, high-durability kitchen knives.
The finely ground blade of this lovely 120mm petty is welded to a stainless steel bolster, and a Western-style mahogany handle is attached with three stainless rivets.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes this results in a hazy/cloudy scratch pattern as a result. This is not a defect. Maker: Kohetsu Location: Seki, Japan Construction: Roll Forged, San Mai Edge Steel: HAP40 HRC: 65-66 Cladding: Stainless Finish: Migaki Edge Grind: Double Bevel, 60/40 (ok for lefties and righties) Handle: Yo, Mahogany Weight: 2.8 oz (79 g) Blade Length: 117 mm Total Length: 227 mm Spine Thickness at Heel: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohape151||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-150mm-417.png||||||Kohetsu HAP40 Western Petty 150mm||CHP-P150||shopbysteel > hap40steel > rihakn > kohawehakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||150.000 ||||||||||||1||1||1||0||||||||We are really pleased with the feedback we are receiving for our exclusive line of HAP40 knives made for us by Kohetsu. The line has developed over the past months to include both Western style and Japanese style handles. The Western knife range now boasts seven different blade types and sizes.
This lovely mid-sized petty is a perfect all-around utensil for chefs of all types. It's small enough for the most intricate work, like garnishes and hand-held peeling jobs, yet large enough for more general cutting and slicing purposes.
The slim and light blade measures just slightly under the advertised 150mm with a nice height of 29mm. It has a really well-shaped tip and slightly rounded belly forward of the main cutting edge. While it sits on the thin side of the fence, it is certainly no laser. It has a well-executed progressive grind and is finished with a symmetrical 50/50 bevel.
HAP steel is made by Hitachi Metals. This semi-stainless core steel is clad in a fully stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. A comfortable mahogany Western-style handle is attached to the nicely formed stainless bolster and tang with three rivets. Maker: Kohetsu Location: Seki, Japan Construction: Roll Forged, San Mai Edge Steel: HAP40 HRC: 65-66 Cladding: Stainless Finish: Migaki Edge Grind: Double Bevel, 60/40 (ok for lefties and righties) Handle: Yo, Mahogany Weight: 3.0 oz (84 g) Blade Length: 147 mm Total Length: 255 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohape181||item-1||solidtemplate||210mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-180mm-324.png||||||Kohetsu HAP40 Western Petty 180mm||CHP-P180||resources > petty-knives > 210mmpettys||Knife Types > Petty Knives > 170-210mm Pettys > ||160.000 ||||||||||||1||1||1||0||||||||This exclusive line of HAP40 knives is made under our Kohetsu brand, and it's been a smash success. The line has developed over the past months to include both Western-style and Japanese-style handles. The Western knife range now boasts seven different blade types and sizes.
This lovely mid-sized petty is a perfect all-around utensil for chefs of all types. It’s small enough for the most intricate work, like garnishes and hand-held peeling jobs, yet large enough for more general cutting and slicing purposes.
This petty has a really well-shaped tip and slightly rounded belly forward of the main cutting edge. While it sits on the thin side of the fence, it is certainly no laser. It has a well-executed progressive grind.
HAP steel is made by Hitachi Metals. This core semi-stainless steel is clad in a fully stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. A comfortable mahogany Western-style handle is attached to the nicely formed stainless bolster and tang with three rivets. Weight: 3.4 oz (96 g) Blade Length: 176 mm Total Length: 285 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohawasa18||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-wa-santoku-180mm-134.png||||||Kohetsu HAP40 Western Santoku 180mm||CHP-S180||resources > santokuknives > wehasa||Knife Types > Santoku Knives > Western Handled Santokus > ||180.000 ||||||||||||1||1||1||0||||||||The all-around attributes of a santoku-style blade are becoming more and more recognized by professional and home chefs around the world. Looking like a small Western chef knife or shorter gyuto, these versatile knives can really be your go-to blade for almost every daily cutting, slicing, and chopping task.
We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC)--even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. Knives made from HAP40 keep their sharpness 3 to 5 times longer than traditional knives. The alloy is extremely tough, and so not as likely to chip along the edge as many other steels used in traditional knives.
The fine blade is ground with a symmetrical 50/50 bevel so it is perfect for both right- and left-handed users. The lovely satin finish on the stainless steel hagane is complemented by an attractive and comfortable mahogany handle. The HAP40 higane will eventually develop a nice patina, which will further enhance the look of this handsome knife. Maker: Kohetsu Location: Seki, Japan Construction: Roll Forged, San Mai Edge Steel: HAP40 HRC: 65-66 Cladding: Stainless Finish: Migaki Edge Grind: Double Bevel, 50/50 Handle: Yo, Mahogany Weight: 5.6 oz (160 g) Blade Length: 178 mm Total Length: 298 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohawesu27||item-1||solidtemplate||kohawehakn||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-sujihiki-270mm-255.png||||||Kohetsu HAP40 Western Sujihiki 270mm||CHP-J270||shopbysteel > hap40steel > rihakn > kohawehakn||Shop by Steel > HAP40 Steel > Kohetsu HAP40 > Kohetsu HAP40 Western Handled Knives > ||260.000 ||||||||||||1||1||1||0||||||||HAP40 is the steel CKTG calls Voodoo Steel - a semi-stainless powdered high-speed alloy that holds an edge at a level that genuinely surprises people the first time they put it through serious prep work. Heat-treated to 65 HRC, it outlasts virtually every other steel we carry between sharpenings, and it sharpens more easily than its hardness would suggest. Clad in a full stainless outer layer, it is also straightforward to care for. For a sujihiki - Japan's dedicated slicing knife - that combination of edge retention and low maintenance is particularly well-suited to the demands of carving work and sushi prep where you need consistent thin slices over extended sessions without stopping to touch up the edge.
The 270mm blade is the right length for single-draw slicing and carving - long enough to break down a whole salmon, roast, or leg of lamb in clean passes, compact enough to work in kitchens where a 300mm blade would feel unwieldy. The convex grind is a detail worth understanding: where a flat grind creates a straight wedge from spine to edge, a convex grind bows outward slightly, reducing food contact area during the cut and improving release from proteins. At 6.8 oz the knife carries its length without feeling heavy, and the edge arrives screaming sharp out of the box. The western black pakka wood handle makes this immediately familiar to cooks coming from European-style knives, and it is durable enough for daily professional use.
What Customers Are Saying: The first reviewer called it exactly what you want to hear - this is his third Kohetsu HAP40 knife, following two gyutos he already rates highly. He put the sujihiki straight to work at an all-you-can-eat sushi restaurant and used it all day on day one. Out-of-the-box edge was good, fit and finish was good, and it does not disappoint. A professional vote of confidence from someone who already knows the steel and trusts the line.
Care Instructions: HAP40 is semi-stainless with a full stainless cladding - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; despite its hardness, HAP40 responds well and sharpens more easily than most hard steels. Strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohetsuknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-knives-108.png||||||Kohetsu Knives||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||kohetsu kobl2ku1 konabl2 kohetsushinano rihakn kohetsusld kovgda kovgda1 kohetsuwhite2 ko1k6ts||||Kohetsu translates to "bring happiness and pleasure" or just "be happy." We hope by making these knives they will do just that for you. 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. Once you try a Kohetsu we hope it brings you years of cutting pleasure.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koknst3||item-1||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-knives-sticker-3-x3-43.png||||||Kohetsu Knives Sticker||KohetsuSticker||shopbysteel > vg5stst||Shop by Steel > VG5 Stainless Steel > ||1.000 ||||||||0.001 ||||1||1||1||0||||||||This sticker of one of our most popular brands was designed by Ray Masters and he did a fantastic job on this. Measures 3" x 3". Thanks Ray!||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|minisword||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/mini-sword-60.png||||||Kohetsu Mini Sword||Minisword||shopbysteel > vg10steel > kovgda1||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||5.000 ||||||||0.200 ||||1||1||1||0||||||||This is a fun little novelty item I found in a shop in Sanjo City. It's a tiny Japanese sword. It's not sharp and its purpose is supposed to be to cut mochi, which is a small dessert item served in Japan. It could also be used as a butter knife or a letter opener but mostly it's just a fun little item that I thought our customers would enjoy. It measures about 5 inches.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koshbl2bu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shiano-blue-2-bunka-170mm-192.png||||||Kohetsu Shinano Blue #2 Bunka 170mm||TAP-B17J||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||185.000 ||||||||||||1||1||1||0||||||||Made in a workshop located in Niigata Prefecture by a very well-known blade master, the new Kohetsu Shinano knives represent another step in the ever-evolving Kohetsu line of Japanese kitchen knives.
The construction of this fun and functional bunka employs the san-mai method of awase (cladding) where a welded softer outer layer of steel laminates the hardcore of the blade. This cladding is applied on both sides of the hagane (inner core), but not over the spine. In the case of our Shinano line the cladding is a stainless steel, making maintenance a lot easier than needed with a full carbon blade. The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great-looking matte finish which adds a contrast to the exposed inner core edge.
Bunka style knives are gaining in popularity in the west. Their compact dimensions, added blade height, and fine tanto style tip make for a very versatile cutter. They are customarily flatter than gyutos or santokus, so push cutters will be more impressed by the profile. Brand: Kohetsu Line: Shinano Construction: San Mai Edge Steel: Blue #2 HRC: 62 Weight: 4.2 oz (118 g) Blade Length: 173 mm Total Length: 317 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm Grind: Even 50/50 Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koshbl2bu21||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-bunka-210mm-390.png||||||Kohetsu Shinano Blue #2 Bunka 210mm||TAP-B21J||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||190.000 ||||||||||||1||1||1||0||||||||There is something quite intriguing about the shape of a bunka. The combination of the tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
Our Kohetsu brand is expanding in many directions and the new Shinano line is another fine example of our ability to employ some of the best blacksmiths in Japan in the making of these exclusive blades.
We have specified Hitachi Blue #2 steel as the foundation for this line of knives. It exhibits superior edge retention while taking a more acutely ground edge than its White steel counterparts. The inner core alloy is hardened to 62 Rockwell and then encased in a softer stainless steel cladding. This add strength and added protection to the hagane (inner core) while making maintenance much easier than with full carbon blades.
The blade path has been given a great looking matte finish which contrasts beautifully with the exposed edge bevel. It has a symmetrical 50/50 grind which is particularly well executed. We have finished this with a lovely octagonal handle made from walnut. Brand: Kohetsu Line: Shinano Blacksmith: It's a secret Construction: San Mai Edge Steel: Blue #2 HRC: 62 Knife Type: Bunka Weight: 5.9 oz (166 g) Blade Length: 214 mm Total Length: 368 mm Spine Thickness at Base: 3 mm Blade Height: 49 mm Grind: Even 50/50 Handle: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koshbl2gy21||item-1||solidtemplate||kohetsushinano||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-gyuto-210mm-408.png||||||Kohetsu Shinano Blue #2 Gyuto 210mm||TAP-G21J||shopbysteel > blue2steel > kohetsushinano||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Shinano > ||190.000 ||||||||||||1||1||1||0||||||||The Kohetsu brand is our in-house line of high-performance Japanese kitchen knives. They are made exclusively for CKTG customers by some of the finest blacksmiths working today.
Over the years we have assembled a comprehensive range of different knives utilizing various materials and techniques. We are very pleased to add to that list with our new line of Kohetsu Shinano knives.
The Shinano brand knives are made using the ever-popular Blue #2 steel. This is by far one of the most loved steels in the world of Japanese knives. It is a high-carbon steel that is known for its superior edge retention and its ability to take a more acute edge than White steels. The core steel is hardened to 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the Blue #2 inner core. It also makes daily maintenance a lot easier. San-mai translates to "three flat things" and it refers to the construction technique used in the manufacture of the blade, where two layers of a softer steel are used to encase the central core or "hagane." The core steel is exposed at the blade edge and also in the spine when viewed from above.
The blade path has been given a great looking matte finish, which contrasts beautifully with the hamon-look line, where the hagane is exposed at the edge bevel. It has a symmetrical 50/50 grind which is particularly well executed.
This 210mm gyuto is a bit oversized at 214mm and features a generous blade height of 47mm. It is about average in weight for this size blade at 5.2oz. We have finished this with a lovely walnut octagonal handle. Brand: Kohetsu Line: Shinano Blacksmith: It's a secret Construction: San Mai Edge Steel: Blue #2 HRC: 62 Knife Type: Gyuto Weight: 5.2 oz (150 g) Blade Length: 214 mm Total Length: 365 mm Spine Thickness at Base: 4 mm Blade Height: 47 mm Grind: Even 50/50 Handle: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koshbl2gy24||item-1||solidtemplate||kohetsushinano||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-gyuto-240mm-449.png||||||Kohetsu Shinano Blue #2 Gyuto 240mm||TAP-G24J||shopbysteel > blue2steel > kohetsushinano||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Shinano > ||250.000 ||||||||||||1||1||1||0||||||||Kohetsu Shinano knives are made from Aogami (blue) 2 steel. This is one of the most resilient steels used for knife blades. It does display a slightly lower wear resistance when compared to Aogami 1 steel, but at the stated hardness of 62 HRC this is barely discernible. Blue #2 steel is quick to sharpen.
The core steel is hardened to 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the inner core. It also makes daily maintenance a lot easier than with iron clad blades. The blade face is given a lovely sand blasted matte finish which contrasts nicely with the polished cutting edge. It has a symmetrical 50/50 grind which is very nicely carried out.
The blade length is slightly over the advertised number, which, together with the average height, results in a comfortable sized knife for most applications and users. There is a flat spot toward the rear of the blade but it also features a nicely curved belly from just past the halfway point. This is not a lightweight. Rather it has a very solid, reassuring feel in the hand and on the board. This knife comes with a lovely walnut handle with black pakka wood ferrule.
All around, the Kohetsu Shinano Blue #2 Gyuto 240mm is a really well-constructed and well-finished knife at a very competitive price. Knife Brand: Kohetsu Line: Shinano Location: Sanjo, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 HRC: 62 Cladding: Stainless, Sand Blasted Finish Weight: 5.65 oz (160 g) (Updated 11-2025) Blade Length: 243 mm Total Length: 393 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koshbl2bu15||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-bunka-150mm-125.png||||||Kohetsu Shinano Blue #2 Honesuki 150mm||TAP-H15J||newarrivals||New Arrivals > ||165.000 ||||||||||||1||1||1||0||||||||Kohetsu Shinano knives are made using the ever popular Hitachi Blue Paper #2 steel. This is one of the most popular alloys used for kitchen knives because of its inherent toughness and ease of sharpening characteristics. The steel is slightly less wear resistant than other steels but we specified a hardness of 62 HRC which alleviates this issue almost entirely.
Our "secret" blacksmith responsible for these blades uses a soft stainless steel to cover the Blue #2 core. The cladding is applied in the san-mai technique, which involves covering both sides of the blade with the stainless steel but leaving the spine and cutting edge exposed. This lessens the maintenance requirement for a full carbon blade while increasing the strength of the inner core. The blade path of the knife is given a good-looking matte finish, which contrasts with the horizontal polished upper blade road and cutting edge.
The Kohetsu Shinano blades are quite thick and substantial. They are stiff and possess a nice feel in the hand and on the board. The honesuki is a classic poultry processing knife. It is made with a pointed tip to get into joints and tight spaces. It is not intended to cleave through bones, however.
We supply this knife with an octagonal handle made from walnut and black pakka wood. Brand: Kohetsu Line: Shinano Construction: San Mai Edge Steel: Blue #2 HRC: 62 Weight: 3.9 oz (110 g) Blade Length: 153 mm Total Length: 292 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm Grind: Even 50/50 Handle: Walnut Octagonal Ferrule: Black Pakka Wood Trust the photos, not the video, concerning the handle.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koshbl2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shiano-blue-2-nakiri-165mm-145.png||||||Kohetsu Shinano Blue #2 Nakiri 165mm||TAP-N16J||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||180.000 ||||||||||||1||1||1||0||||||||Over the past few years, we have built the Kohetsu brand into a multi-line powerhouse. We feature many different steels, techniques, and styles in this impressive range of Japanese kitchen cutlery. Each sub-brand is made by a different blacksmith, chosen for his particular abilities with the specified techniques and steels. Our newest line is named after the river that flows through the Niigata Prefecture, an area rich in sword and knife making tradition, and the place where these blades are made.
Kohetsu Shinano knives are constructed from the popular high carbon Blue #2 steel. Arguably the most popular steel used for kitchen knives, Aogami 2 is a tough alloy that is easy to sharpen. The toughness does result in slightly lower wear resistance as compared to Aogami 1 steel, however, at the stated hardness of 62 HRC, this is hardly noticeable.
A soft outer layer of stainless steel is applied in the san-mai style which adds to the strength of the blade while protecting the hard core steel. The blade face is given a lovely matte finish in contrast to the polished cutting edge. Daily maintenance is reduced significantly by the use of this stainless steel jigane.
This is a standard kakugata style nakiri which is one of the best knives for cutting vegetables. It is ground with a symmetrical 50/50 edge bevel. Blade height is about average for this length of knife, as is the weight. The knife comes with a lovely octagonal walnut and black pakka wood handle. Brand: Kohetsu Line: Shinano Blacksmith: From Sanjo City Construction: San Mai Edge Steel: Blue #2 HRC: 62 Weight: 5.0 oz (142 g) Blade Length: 159 mm Total Length: 307 mm Spine Thickness at Base: 3.5 mm Blade Height: 49 mm Grind: Even 50/50 Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koshtape12||item-1||solidtemplate||kohetsushinano||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-tall-petty-120mm-107.png||||||Kohetsu Shinano Blue #2 Tall Petty 120mm||TAP-T12J||shopbysteel > blue2steel > kohetsushinano||Shop by Steel > Blue #2 Steel > Kohetsu Blue #2 Shinano > ||155.000 ||||||||||||1||1||1||0||||||||Kohetsu, our in-house brand of Japanese knives, is an ever-growing line of kitchen cutlery encompassing several different steel types, forging methods, and construction techniques. The most recent addition to this brand is the Shinano line. These blades are constructed from Blue #2 high-carbon steel. The inner core alloy is hardened to 62 HRC and then laminated in a softer stainless steel cladding. This adds strength and increased protection to the inner core while making maintenance much easier than with full carbon blades.
The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great-looking matte finish, which adds contrast to the exposed inner core edge. It has a particularly well-executed symmetrical 50/50 grind. We have paired this knife with a lovely octagonal handle made from walnut and pakka wood (please note that the handle in the photos is current, but the handle in the video is the previous version and no longer available).
This is a classic tall petty in terms of length and blade height ratios, so it is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as a garnish prep knife or herb chopper. The short blade adds rigidity and stiffness, resulting in a quick, easy-to-control implement. Weight: 2.9 oz (82 g) Blade Length: 121 mm Total Length: 243 mm Spine Thickness at Base: 3 mm Blade Height: 39 mm Handle: Walnut Octagonal (trust photos, not the video)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohetsusld||item.||solidtemplate||sldsteel||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-207.png||||||Kohetsu SLD||||shopbysteel > sldsteel||Shop by Steel > SLD Steel > ||||||||||||||0||1||0||0||||kohetsusld1 kosldho15 kosldna16 kosldbu17 kohetsu1 kosldgy18 kosldki21 kosld21gy kosldgy24 kosldsu24 kosldsu27 koknst3||||Kohetsu is a name that loosely translates to "bring happiness and pleasure" or just "be happy." 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. SLD steel by Hitachi is hard, tough, and strong against wearing. Hitachi has improved it for better work and longer life, and named it SLD. The HRC after heat-treating reaches about 61-62.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosldbu17||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-bunka-170mm-295.png||||||Kohetsu SLD Bunka 170mm||TSD-B17T||shopbysteel > sldsteel > kohetsusld||Shop by Steel > SLD Steel > Kohetsu SLD > ||180.000 ||||||||||||1||1||1||0||||||||Kohetsu is our in-house brand of Japanese kitchen knives. We have eight different lines under this brand comprised of various steel and construction techniques. The SLD line is made up of the usual shapes and sizes with an eye towards ease of maintenance, quality of materials and low impact on your pocketbook!
The Kohetsu SLD Bunka is a fun and functional kitchen knife boasting great performance, a lovely aesthetic, and fine fit and finish. We start with a core of SLD tool steel which is hardened to 61-62 Rockwell. The hagane (inner core) is then covered with a layer of a soft, fully stainless steel cladding. This enhances both the strength of the core and ease of maintenance. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge.
The outer core, or jigane, is given a really unique lattice work hammer finish before it receives a final high shine polish. The result is a knife of great visual appeal.
Bunka knives are gaining in popularity in the West due to their compact dimensions and versatility. The relatively tall blade makes for good hand-to-board clearance. The flat profile is perfect for vegetable prep, especially for push cutters. The pointed tanto-style tip is great for detail work and getting into tight places. It looks cool too! Brand: Kohetsu Region: Sanjo, Japan Steel: SLD Stainless HRC: 60-61 Type: Bunka Handle: Walnut Octagonal Weight: 4.9 oz (140 g) Blade Length: 173 mm Total Length: 314 mm Spine Thickness at Base: 4 mm Blade Height: 44 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosldki21||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-kiritsuke-210mm-135.png||||||Kohetsu SLD Bunka 210mm||TSD-B21T||shopbysteel > sldsteel > kohetsusld||Shop by Steel > SLD Steel > Kohetsu SLD > ||235.000 ||||||||||||1||1||1||0||||||||The Kohetsu SLD Bunka 210mm offers an impressive mix of cutting performance, durability, and value for cooks who want a serious workhorse without overspending. The SLD semi-stainless tool steel core takes a very sharp edge and holds it well, while offering more toughness and easier maintenance than many high-hardness carbon steels. Hardened to 61-62 HRC, it balances strong edge retention, good durability, and a crisp cutting feel that works well for both home cooks and professional users.
The san mai construction wraps the SLD core in stainless cladding for added stain resistance and easier day-to-day care. A distinctive lattice-pattern finish with a polished look gives the knife a unique handcrafted appearance, while the bunka profile adds versatility for detail work, push cutting, and general prep. The even grind helps the knife feel balanced and easy to control, and the walnut octagonal handle with black pakka wood ferrule gives it a comfortable, secure grip. This is a very compelling option for anyone looking for a high-value Japanese bunka with excellent steel and standout looks.
Reviews Synopsis: Customers praise this knife as a tough, dependable workhorse with excellent sharpness, edge retention, and strong overall value. Reviews highlight the attractive lattice finish, comfortable feel in hand, and solid performance in real kitchen use, with several users noting that it compares favorably to much more expensive knives. Owners also appreciate the semi-stainless SLD steel for delivering strong performance with lower reactivity than typical carbon steel.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp saya or edge guard. Avoid bones, frozen foods, and very hard items. Use a wood or soft synthetic cutting board to protect the edge. Although SLD is highly stain resistant, it is not completely stainless, so basic drying and care are still recommended.
Brand: Kohetsu Line: SLD Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge Steel: SLD Semi-Stainless Tool Steel HRC: 61-62 Grind: Even Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 6.2 oz (176 g) Blade Length: 212 mm Total Length: 367 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosldgy18||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-gyuto-180mm-231.png||||||Kohetsu SLD Gyuto 180mm||TSD-G18T||shopbysteel > sldsteel > kohetsusld||Shop by Steel > SLD Steel > Kohetsu SLD > ||185.000 ||||||||||||1||1||1||0||||||||Kohetsu is a line of knives we are having made in Sanjo City by a top, but undisclosed, blacksmith shop. We created these knives to fill a need for easy to use and maintain kitchen knives that look great but are easy on the wallet.
We specified SLD semi-stainless tool steel as the core element due to its great edge taking and edge holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute bevel taking with a high level of toughness to withstand the daily rigors of the busiest kitchens. The SLD core is wrapped in a stainless steel cladding. The laminate is given a great looking lattice pattern that is quite unique.
This is a knife for smaller hands, smaller cutting boards, or smaller spaces. However, it is anything but small in terms of its abilities. This is a big performer capable of tackling pretty much any normal kitchen cutting task. Most vegetables or proteins can be easily handled with a blade this size. In fact, the shorter and lighter size of this gyuto give it a quality that feels fast and nimble. We have recently upgraded the knife with new walnut octagonal handle with black pakka wood ferrule further enhancing its already great value. Brand: Kohetsu Blacksmith: Non Disclosed Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge: SLD Stainless Steel Grind: Even (see photo of choil) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.4 oz (124 g) Blade Length: 187 mm Total Length: 327 mm Spine Thickness at Heel: 4 mm Blade Height: 45 mm We do not carry a saya that fits this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosld21gy||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-210mm-gyuto-136.png||||||Kohetsu SLD Gyuto 210mm||TSD-G21T||shopbysteel > sldsteel > kohetsusld||Shop by Steel > SLD Steel > Kohetsu SLD > ||210.000 ||||||||||||1||1||1||0||||||||The Kohetsu SLD Gyuto 210mm delivers excellent all-around performance with a clean, refined feel that far exceeds its price point. The SLD semi-stainless tool steel core takes a very sharp edge and holds it well, while offering more toughness and easier maintenance than most high-hardness carbon steels. Hardened to 61-62 HRC, it strikes a nice balance between edge retention, durability, and ease of use, making it a dependable choice for both home cooks and professionals.
The san mai construction pairs the SLD core with stainless cladding for added durability and strong corrosion resistance. A distinctive lattice-pattern finish with a polished look gives the blade a unique, handcrafted appearance without affecting performance. The even grind and versatile profile make this an easy, go-to gyuto for everyday prep, while the upgraded walnut octagonal handle with black pakka wood ferrule offers improved comfort and a more refined feel. This is a standout value for anyone looking for high-performance Japanese cutlery without a premium price tag.
Reviews Synopsis: Customers consistently praise this knife for its sharpness, smooth cutting feel, and outstanding value. One reviewer described it as a "life changing" knife that made cooking more enjoyable, noting excellent performance across slicing, dicing, and chopping tasks. Feedback highlights strong out-of-the-box sharpness and how much performance you get at this price point.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid bones, frozen foods, or very hard items. Use a wood or soft synthetic cutting board to protect the edge.
Brand: Kohetsu Blacksmith: Non Disclosed Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge Steel: SLD Semi-Stainless Tool Steel HRC: 61-62 Grind: Even Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5.7 oz (160 g) Blade Length: 214 mm Total Length: 367 mm Spine Thickness at Heel: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosldgy24||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-gyuto-240mm-233.png||||||Kohetsu SLD Gyuto 240mm||TSD-G24T||shopbysteel > sldsteel > kohetsusld||Shop by Steel > SLD Steel > Kohetsu SLD > ||250.000 ||||||||||||1||1||1||0||||||||The SLD line is made under our in-house brand, Kohetsu. We have had these quality knives made into many standard shapes and sizes with an eye towards ease of maintenance, quality of materials, and low impact on your wallet!
Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.
This is a well-proportioned knife with a generous height and lovely profile. It is the perfect size for processing almost any ingredient, but not too long to require an oversized work area. The well-executed profile is matched by a grind that is thin and of a high standard. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade. Brand: Kohetsu Blacksmith: Non-Disclosed Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge: SLD Stainless Steel Grind: Even (see photo of choil) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 7.8 oz (221 g) Blade Length: 243 mm Total Length: 395 mm Spine Thickness at Heel: 4 mm Blade Height: 52 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosldho15||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-honesuki-150mm-232.png||||||Kohetsu SLD Honesuki 150mm||TSD-H15T||shopbysteel > sldsteel > kohetsusld||Shop by Steel > SLD Steel > Kohetsu SLD > ||165.000 ||||||||||||1||1||1||0||||||||Kohetsu SLD Honesuki has beautiful craftsmanship, great performance, and a very competitive price point. SLD semi-stainless tool steel is well regarded for its great edge taking and edge holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute bevel taking with a high level of toughness to weather tough kitchen tasks. The SLD core is wrapped in a stainless steel cladding. Since the core steel is very stain resistant and the cladding is stainless, discoloration is nonexistent during normal use. A very unique lattice work aesthetic with a polished finish adorns the knife. Brand: Kohetsu Line: SLD Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge: SLD Stainless Steel Grind: Even Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 3.7 oz (106 g) Blade Length: 151 mm Total Length: 290 mm Spine Thickness at Heel: 4 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosldna16||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-nakiri-165mm-387.png||||||Kohetsu SLD Nakiri 165mm||TSD-N17T||newarrivals||New Arrivals > ||180.000 ||||||||||||1||1||1||0||||||||The Kohetsu SLD Nakiri 165mm is a high-performance vegetable knife designed to deliver excellent cutting feel and long-lasting edge retention at a very approachable price point. The SLD semi-stainless tool steel core takes a very sharp edge and holds it well, while offering more toughness and easier maintenance than most high-hardness carbon steels. Hardened to 61-62 HRC, it provides a great balance of sharpness, durability, and ease of use for both home cooks and professionals.
The san mai construction pairs the SLD core with stainless cladding for added durability and strong corrosion resistance, so discoloration during normal use is minimal. The blade features a distinctive lattice-pattern finish with a polished look that gives it a unique handcrafted appearance. The tall nakiri profile excels at push cutting and chopping vegetables, with plenty of blade height for knuckle clearance and easy food transfer. The walnut octagonal handle with black pakka wood ferrule offers a comfortable, secure grip and a clean, traditional look. This is a versatile, user-friendly nakiri that offers outstanding value.
Reviews Synopsis: Customers consistently praise this knife for its sharpness, smooth cutting performance, and excellent value. Many note how easily it glides through vegetables and how comfortable it feels in hand, even during extended prep. It is frequently described as a great first Japanese knife, with users appreciating the semi-stainless steel for its low maintenance and strong edge retention.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting bones, frozen foods, or very hard items. Use a wood or soft synthetic cutting board to protect the edge.
Brand: Kohetsu Blacksmith: Non Disclosed Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge Steel: SLD Semi-Stainless Tool Steel HRC: 61-62 Grind: Even Handle: Octagonal Walnut Ferrule: Black Pakka Wood Weight: 5.4 oz (153 g) Blade Length: 165 mm Total Length: 305 mm Spine Thickness at Heel: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohetsusld1||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-202.png||||||Kohetsu SLD Petty 130mm||TSD-P13T||shopbysteel > sldsteel > kohetsusld||Shop by Steel > SLD Steel > Kohetsu SLD > ||145.000 ||||||||||||1||1||1||0||||||||The Kohetsu line of knives is produced exclusively for Chef Knives To Go. This 130mm petty is built using clad construction with an SLD tool steel core. SLD is well regarded for its ability to take a very sharp edge while also providing excellent edge retention. Hardened to 61–62 HRC, this knife strikes an excellent balance between taking acute bevel angles for sharpness and maintaining the toughness needed for everyday kitchen work.
The stainless cladding combined with the semi-stainless nature of SLD makes upkeep easy while still offering the satisfying sharpening feel of a high carbon tool steel. The blade also features a distinctive lattice-pattern texture with a polished finish that gives the knife a unique visual character. Paired with a comfortable octagonal walnut handle and black pakka wood ferrule, this petty is a versatile small knife ideal for trimming, peeling, and detail work on the cutting board.
Care Instructions: Although SLD is highly stain resistant, we recommend hand washing and drying the knife after use. Do not place in the dishwasher or leave soaking in water. Use a quality cutting board such as wood or rubber and avoid cutting hard materials like bones or frozen foods.
Location: Sanjo Japan Steel: SLD Tool Steel Core Construction: Stainless Clad Hardness: 61–62 HRC Edge Grind: Double Bevel Weight: 2.7 oz (78 g) Blade Length: 137 mm Total Length: 260 mm Spine Thickness at Heel: 3 mm Blade Height: 31 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohetsu1||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-136.png||||||Kohetsu SLD Santoku 170mm||TSD-S17T||shopbysteel > sldsteel > kohetsusld||Shop by Steel > SLD Steel > Kohetsu SLD > ||180.000 ||||||||2.000 ||||1||1||1||0||||||||The Kohetsu SLD Santoku 170mm delivers a strong mix of performance, durability, and easy care at a very competitive price. Its SLD semi-stainless tool steel core takes a very sharp edge, holds it well, and offers more toughness and less reactivity than many traditional carbon steels. Hardened to 61-62 HRC, it strikes an appealing balance between edge retention, durability, and everyday usability, making it a great choice for home cooks and professionals alike.
The san mai construction pairs the SLD core with stainless cladding for easier maintenance and excellent stain resistance in normal kitchen use. A distinctive lattice-pattern finish with a polished look gives the knife a unique handcrafted appearance, while the santoku profile keeps it nimble, versatile, and well suited for slicing, chopping, and general prep. The walnut octagonal handle with black pakka wood ferrule provides a comfortable, secure grip and complements the blade nicely. This is a high-value santoku for anyone looking for solid steel, attractive fit and finish, and practical performance without overspending.
Reviews Synopsis: Customers consistently praise this knife for its value, balance, sharp cutting feel, and easy maintenance. Reviews describe it as light, nimble, and very capable in professional prep work, with several owners calling it a favorite or everyday go-to. While one reviewer felt the out-of-box edge could have been stronger, the overall feedback is very positive and highlights strong performance for the price.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp saya or edge guard. Avoid bones, frozen foods, and very hard items. Use a wood or soft synthetic cutting board to protect the edge. Although SLD is highly stain resistant, it is not completely stainless, so basic drying and care are still recommended.
Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge Steel: SLD Semi-Stainless Tool Steel HRC: 61-62 Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.8 oz (136 g) Blade Length: 170 mm Total Length: 305 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosldsu24||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-sujihiki-240mm-61.png||||||Kohetsu SLD Sujihiki 240mm||TSD-J24T||shopbysteel > sldsteel > kohetsusld||Shop by Steel > SLD Steel > Kohetsu SLD > ||195.000 ||||||||||||1||1||1||0||||||||Kohetsu SLD Sujihiki 240mm. The SLD line is made under our in-house brand, Kohetsu. We have had these quality knives made into many standard shapes and sizes with an eye towards ease of maintenance, quality of materials, and low impact on your wallet!
Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade. Brand: Kohetsu Blacksmith: Undisclosed Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge: SLD Stainless Steel Grind: Even (see photo of choil) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.5 oz (130 g) Blade Length: 245 mm Total Length: 400 mm Spine Thickness at Heel: 4 mm Blade Height: 35 mm Our 240mm sujihiki saya does not fit; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kosldsu27||item-1||solidtemplate||kohetsusld||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-sujihiki-270mm-40.png||||||Kohetsu SLD Sujihiki 270mm||TSD-J27T||shopbysteel > sldsteel > kohetsusld||Shop by Steel > SLD Steel > Kohetsu SLD > ||235.000 ||||||||||||1||1||1||0||||||||The SLD line is made under our in-house brand, Kohetsu. We have had these quality knives made into many standard shapes and sizes with an eye towards ease of maintenance, quality of materials, and low impact on your wallet!
Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade. Brand: Kohetsu Blacksmith: Undisclosed Location: Sanjo City, Japan Construction: San Mai Cladding: Stainless Edge: SLD Stainless Steel Grind: Even (see photo of choil) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.9 oz (140 g) Blade Length: 272 mm Total Length: 427 mm Spine Thickness at Heel: 4 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kotw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-tweezers-145.png||||||Kohetsu Tweezers||KBT-S120||specials > linecooks > peelers||Resources > For Professionals > Peelers & Tweezers > ||12.000 ||||||||0.200 ||||1||1||1||0||||||||During a recent trip to Japan, I visited a flatware manufacturer in Sanjo City and toured their factory. I originally went to review their serving and plating spoons, but these tweezers immediately stood out. The shape, tension, and precision felt right for professional kitchen work, so we added them for our pro cook customers.
Made in Japan, these tweezers are designed for detailed plating and delicate prep tasks. The fine, edged tips provide excellent grip, allowing you to confidently place microgreens, herbs, and small garnishes with precision. They also work well for tasks such as pulling pin bones from fish or handling small ingredients where control matters.
Each pair is engraved with “Kohetsu,” our house brand, a simple expression of our wish that you enjoy using them in your kitchen. Lightweight, balanced, and responsive, they are a focused tool built for accuracy and finesse.
Care Instructions: Hand wash and dry thoroughly after use. Avoid abrasive scrubbers that may scratch the surface. Do not leave soaking in water. Store in a dry place to prevent spotting or corrosion. Brand: Kohetsu Made in: Sanjo City, Japan Length: 4 3/4" (120 mm) Material: Stainless Steel Tip Style: Edged Precision Tips||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgda1||item.||solidtemplate||vg10steel||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg10-damascus-68.png||||||Kohetsu VG-10 Damascus||||shopbysteel > vg10steel||Shop by Steel > VG-10 Steel > ||||||kovgdasa18 kovgdagy27||||||||0||1||0||0||||kovgdape80 kovgdape12 kovgdape13 kovgdagy21 kovgdagy24 kovgdaki24 kovgdagy27 minisword koknst3||||Kohetsu VG-10 Damascus knives are made in Seki and have beautiful Damascus cladding with VG-10 stainless steel running down the center of the blades. These western handled knives have black pakka wood scales.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgdagy21||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-210mm-216.png||||||Kohetsu VG-10 Damascus Gyuto 210mm||KVT-G21W||shopbysteel > vg10steel > kovgda1||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||215.000 ||||||||||||1||1||1||0||||||||VG-10 is a very popular alloy employed in the making of Japanese kitchen knives. It is used by many leading manufacturers, including the "big boys" like Shun and Miyabi. It is fully stainless and thus really easy to maintain. Edge retention is of a high standard and it is well-liked for its wear and corrosion resistance.
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.
The gyuto featured here measures 210mm along the edge, which falls on the shorter side of the scale for this style of knife. It is thus a very good choice for smaller hands or tight spaces. Due to its compact dimensions, it is also very nimble and easy to maneuver.
We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and three stainless pins. Brand: Kohetsu Blacksmith: Tsukahara-San Edge Steel: VG-10 HRC: 60 Cladding: Stainless Damascus Edge Grind: Even 50/50 Type: Gyuto Weight: 7.0 oz (198 g) Blade Length: 210 mm Total Length: 335 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Handle: Western (Yo) Scales: Black Pakka Wood
This knife is constructed of VG-10 steel, a very popular stainless steel in the cutlery industry. This steel offers good corrosion and wear resistance while still retaining the ability to produce a very sharp edge. This is a popular steel among some of the well-known commercial companies. The cladding is not only beautiful, but stainless steel as well. This combination produces a very carefree knife. The engraving is etched. The hardness is 60/61 HRC. The edge is 50/50.
The handle on this series is of a western design. The scales are crafted from (black) pakka wood, and the fit and finish are good. Brand: Kohetsu Region: Seki, Japan Steel: VG-10 Stainless Steel HRC: 60-61 Construction: San Mai (Clad) Cladding: Damascus Knife Type: Gyuto Edge: 50/50 Weight: 7.6 oz (216 g) Blade Length: 238 mm Total Length: 362 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Handle: Western (Yo) Scales: Black Pakka Wood Engraving: Etched||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgdagy27||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-270mm-234.png||||||Kohetsu VG-10 Damascus Gyuto 270mm||KVT-G27W||shopbysteel > vg10steel > kovgda1||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||260.000 ||||||||||||1||1||1||0||||||The Kohetsu VG-10 Damascus Gyuto 270mm is a beautifully crafted knife made by Tsukahara-San using premium VG-10 stainless steel clad in etched Damascus. With its san-mai construction, corrosion resistance, and high edge retention, it’s a versatile, easy-to-maintain choice for chefs and serious home cooks. The classic Western handle features black pakka wood, stainless steel bolsters, and three rivets for a secure, balanced grip.||VG-10 is a very popular alloy employed in the making of Japanese kitchen knives. It is used by many leading manufacturers, including the "big boys" like Shun and Miyabi. It is fully stainless and thus really easy to maintain. Edge retention is of a high standard, and it is well-liked for its wear and corrosion resistance.
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.
We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and three stainless pins. Brand: Kohetsu Region: Seki, Japan Steel: VG-10 Stainless Steel HRC: 60-61 Construction: San Mai (Clad) Cladding: Damascus Knife Type: Gyuto Edge: 50/50 Weight: 9.6 oz (227 g) Blade Length: 238 mm Total Length: 362 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Handle: Western (Yo) Scales: Black Pakka Wood Engraving: Etched||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgdape13||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg10-damascus-petty-135mm-79.png||||||Kohetsu VG-10 Damascus Honesuki 135mm||KVT-H13W||shopbysteel > vg10steel > kovgda1||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||180.000 ||||||||||||1||1||1||0||||||||Kohetsu is one of our favorite house brands because the knives offer excellent performance, attractive fit and finish, and strong value for the money. This VG-10 Damascus Honesuki is a compact Japanese-style boning knife designed for poultry work and other precise butchery tasks.
The blade is made with a VG-10 stainless steel core wrapped in stainless Damascus cladding, giving it good edge retention, easy maintenance, and a handsome layered finish. The stiff triangular blade, pointed tip, and 60/40 edge grind make it well suited for working around joints, trimming meat, and separating poultry cleanly from the bone. One customer described the knife as “beautiful, razor sharp, and very nimble,” and noted that the handle worked well even for smaller hands.
Care Instructions: This knife is very sharp from heel to tip, so use care around the back edge and heel area. Hand wash only, towel dry immediately, and avoid bones, frozen foods, and hard twisting cuts that could damage the edge.
Brand: Kohetsu Blacksmith: Tsukahara-San Location: Seki City, Japan Edge Steel: VG-10 Stainless Steel HRC: 60 Cladding: Stainless Damascus Edge Grind: Even 60/40 Type: Honesuki Weight: 5.1 oz (144 g) Blade Length: 139 mm Total Length: 258 mm Spine Thickness at Base: 2 mm Blade Height: 38 mm Handle: Western Yo Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgdaki24||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-kiritsuke-240mm-61.png||||||Kohetsu VG-10 Damascus Kiritsuke 240mm||KVT-K24W||shopbysteel > vg10steel > kovgda1||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||250.000 ||||||||||||1||1||1||0||||||||"Kohetsu," meaning "Be Happy," perfectly encapsulates the essence of this exquisite knife, designed to bring joy with every use.
Crafted from VG-10 steel, renowned in the cutlery world for its exceptional balance of corrosion resistance, wear durability, and sharpness, this knife is a testament to superior craftsmanship. VG-10 steel is a favorite in the industry and is used by many esteemed commercial brands. It's encased in a stunning stainless steel cladding that's not only aesthetically pleasing but also contributes to the knife's low-maintenance nature. The blade boasts a hardness of 60/61 HRC, ensuring longevity and consistent performance. Its etched engraving adds a touch of elegance, while the 50/50 edge is meticulously honed for precision cutting.
The knife's handle features a Western-inspired design, providing a comfortable and secure grip. It is expertly fashioned from black pakka wood, known for its durability and sleek appearance. The handle's construction is executed with precision, ensuring a seamless fit and finish that complements the blade's quality and design. This knife is a blend of functionality and beauty, making it an ideal addition to any kitchen. Brand: Kohetsu Region: Seki, Japan Steel: VG-10 Stainless Steel HRC: 60-61 Construction: San Mai (Clad) Cladding: Damascus Knife Type: Kiritsuke Edge: 50/50 Weight: 7.4 oz (210 g) Blade Length: 237 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Handle: Western (Yo) Scales: Black Pakka Wood Engraving: Etched||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgdape12||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-petty-120mm-210.png||||||Kohetsu VG-10 Damascus Petty 120mm||KVT-P12W||shopbysteel > vg10steel > kovgda1||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||140.000 ||||||||||||1||1||1||0||||||||We specify VG-10 as the core steel in these made-for-CKTG blades. It is by far the most used stainless steel in the industry, being employed by most of the leading commercial knife makers. VG-10 is also known as V Gold 10, and it boasts good corrosion and wear resistance as its main forte. It is a tough steel which, if correctly hardened, is also resilient enough for most users and uses.
This inner core is then covered, san-mai style, with a multi-layer damascus arrangement made with a softer stainless steel. The etching and polishing of the blade are first rate and bring out the beauty of this eye-catching knife. The great looking blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.
This is a classic petty in terms of length and blade height ratios, so it is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as a garnish prep knife or herb chopper. The short blade adds rigidity and stiffness resulting in a quick, easy to control instrument. Brand: Kohetsu Blacksmith: Tsukahara-San Edge Steel: VG-10 HRC: 60 Cladding: Stainless Damascus Edge Grind: Even 50/50 Weight: 2.7 oz (76 g) Blade Length: 119 mm Total Length: 230 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm Handle: Western (Yo) Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgdape80||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg10-damascus-petty-80mm-130.png||||||Kohetsu VG-10 Damascus Petty 80mm||KVT-P08W||shopbysteel > vg10steel > kovgda1||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||115.000 ||||||||||||1||1||1||0||||||||Kohetsu is our in-house brand, which is comprised of eight separate lines of kitchen knives differentiated by different steels and manufacturing techniques. The VG-10 Damascus line is a recent addition to the party. The baby of the group is this fun and functional petty. At just 80mm, it is a very small knife. But that smallness translates to big abilities in the kitchen.
The knife is made using a stainless steel called VG-10. Blacksmith Tsukahara-san heat treats the alloy to 60 HRC before cladding it in multiple layers of a softer stainless steel in the san-mai style. The lovely Damascus pattern is beautifully etched and slightly matte in appearance. The blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.
This is a knife that will go places many others will not. It is also super nimble and very controllable. The stiff little blade sharpens up like a razor, so making those intricate garnishes and cuts will become a thing of pleasure and control. We just love this little utensil from the way it works to the way it looks. Brand: Kohetsu Blacksmith: Tsukahara-San Edge Steel: VG-10 HRC: 60 Cladding: Stainless Damascus Edge Grind: Even 50/50 Type: Petty Handle: Western (Yo) Scales: Black Pakka Wood Weight: 2.7 oz (76 g) Blade Length: 80 mm Total Length: 192 mm Spine Thickness at Base: 2 mm Blade Height: 20 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgda||item.||solidtemplate||kohetsuknives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-70.png||||||Kohetsu VG-5 Tsuchime||||kitchen-knives > kohetsuknives||Knife Brands > Kohetsu Knives > ||||||||||||||0||1||0||0||||kovg5pe15 kovg5na17 kovg5stgy24 kovg5stsu27 kovgtspe12 kovg5tspe15 kovgtssa18 kovgtsgy18 kovgtsgy21 kovgtsgy24 kovg5tssu27 koknst3||||Tsuchime is basically the word used for "hammered" in Japanese. These knives are clad with this unique hammered Tsuchime pattern, and use VG-5 steel on the edge that's heat-treated to 60 Rockwell. Light and easy to use, these knives will take a very nice edge and are easy to care for. The Western handles are made with black pakka wood with stainless steel bolsters. These are very nice knives indeed for their price range.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgtsgy18||item-1||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-180mm-299.png||||||Kohetsu VG-5 Tsuchime Gyuto 180mm||KG5-G18W||shopbysteel > vg5stst||Shop by Steel > VG5 Stainless Steel > ||100.000 ||||||||||||1||1||1||0||||||||Kohetsu knives are well known for offering great cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds, all at very affordable prices. This line of tsuchime (which translates roughly to "hammered" in Japanese) knives has been created for pro cooks and home chefs looking for robust, good-looking performers that sharpen easily. They use VG-5 steel on the edge that is heat-treated to 60 Rockwell.
The Kohetsu VG-5 Tsuchime Gyuto 180mm is a short blade for a gyuto, but one that offers a great deal of utility and versatility. Its shorter length is perfect for small spaces and cutting boards, as well as being very adept at handling smaller ingredients and garnishes.
The traditional Western-style handle is made from black pakka wood with a well-finished stainless steel bolster attached. This is a really nice knife, especially for something in this price range. Weight: 5.8 oz (164 g) Blade Length: 182 mm Total Length: 305 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgtsgy21||item-1||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-210mm-327.png||||||Kohetsu VG-5 Tsuchime Gyuto 210mm||KG5-G21W||shopbysteel > vg5stst||Shop by Steel > VG5 Stainless Steel > ||110.000 ||||||||||||1||1||1||0||||||||We have created the Kohetsu line of Tsuchime knives for cooks of all stripes. Made from the very easy-to-maintain VG-5 stainless steel, these knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10. VG-10 also contains cobalt, which is absent from VG-5.
Our overriding aim was to offer a blade of typical Japanese look and feel with a Western-style handle for those preferring this type of grip, and to do so at an affordable price. In the case of these blades, we believe we have met that goal. Combined with a really unique hammered tsuchime finish, which resembles a mottled rather than actual hammered appearance, these fine kitchen knives bring a bit of bling and a lot of performance to your knife arsenal. They feature a well-made and balanced black pakka wood handle with a stainless bolster. Great performance and great looks, all at a great price! Weight: 6.8 oz (193 g) Blade Length: 210 mm Total Length: 335 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgtsgy24||item-1||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-240mm-273.png||||||Kohetsu VG-5 Tsuchime Gyuto 240mm||KG5-G24TW||shopbysteel > vg5stst||Shop by Steel > VG5 Stainless Steel > ||140.000 ||||||||||||1||1||1||0||||||||The stainless steel used in the Kohetsu Tsuchime Gyuto knives is VG-5, which is listed at a hardness of 60. While hardness is only one of the factors when buying a knife, it is helpful to know. In terms of VG-5, 60 HRC is about as hard as this steel is normally taken. It is a tough steel, capable of taking a very nice edge and holding it through a long day at the chopping board. It is also a fairly easy stainless steel to sharpen as compared to other stainless alloys out there.
One of the most important factors we look at in building a knife, regardless of what style, is geometry. Geometry translates to how thick or thin the knife is and if there is any distal taper in the blade. Distal taper is where a knife starts out thick at the heel and gets thinner towards the tip. We believe the geometry built into this line of knives is quite notable, especially given the price point. They handle very well, nimble and quick. They are nicely weighted and have a good balance point for most users, regardless of the style of cutting employed.
The lovely mottled tsuchime finish is enhanced with the addition of a well-made black pakka wood Western-style handle and stainless steel bolster. This is the perfect knife for any chef starting out in the world of Japanese cutlery or for those cooks needing a precision implement at a very affordable price. Weight: 8.1 oz (232 g) Blade Length: 240 mm Total Length: 367 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgtspe12||item-1||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-petty-120mm-245.png||||||Kohetsu VG-5 Tsuchime Petty 120mm||KG5-P12TW||shopbysteel > vg5stst||Shop by Steel > VG5 Stainless Steel > ||80.000 ||||||||||||1||1||1||0||||||||The Kohetsu line of knives is created for us at CKTG by some of the finest smiths and sharpeners in Japan. The full range of eight lines encompasses many different steels, techniques, and blade styles. But they share one thing in common: they bring you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price.
The stainless steel used in the Kohetsu Tsuchime knives is VG-5, which is listed at a hardness of 60. While hardness is only one of the factors when buying a knife, it is helpful to know. In terms of VG-5, 60 HRC is about as hard as this steel is normally taken. It is a tough steel, capable of taking a very nice edge and holding it through a long day at the chopping board. It is also a fairly easy stainless steel to sharpen as compared to other stainless alloys out there.
This is a short blade with big aspirations as a versatile cutting tool around the kitchen. Hand-held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies through herbs and other small items. A great-looking black pakka wood Western-style handle and stainless steel bolster complete the package. Brand: Kohetsu Location: Seki, Japan Construction: Laser Cut, San Mai Cladding: Hammered Stainless Edge Steel: VG-5 Stainless HRC: 60-61 Edge Grind: Even (See Choil Photo) Weight: 2.8 oz (79 g) Blade Length: 116 mm Total Length: 225 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm Handle: Yo (Western) Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovg5tspe15||item-1||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-petty-150mm-259.png||||||Kohetsu VG-5 Tsuchime Petty 150mm||KG5-P15TW||shopbysteel > vg5stst||Shop by Steel > VG5 Stainless Steel > ||100.000 ||||||||||||1||1||1||0||||||||The Kohetsu VG-5 Petty 150mm is a nimble and efficient small knife designed for cooks who want precise performance without unnecessary fuss. VG-5 is part of the V-Gold family of stainless steels and offers a nice blend of toughness, ease of sharpening, and reliable edge performance. It sharpens more easily than many stainless alloys and takes a clean, refined edge that holds up well through long prep sessions.
The 150mm petty is one of the most versatile sizes in the kitchen. Its slender profile and fine tip make it ideal for slicing, trimming, detail work, and all the small- to medium-sized tasks where a full chef's knife feels too large. Many cooks find a good petty becomes their go-to blade for everyday prep.
This Kohetsu petty features a hammered tsuchime finish that helps reduce sticking while giving the blade added visual appeal. The knife is completed with a comfortable Western handle made from black pakka wood and fitted with a stainless bolster for durability and balance. It is a great choice for anyone looking for a capable, easy-maintenance introduction to Japanese cutlery or a dependable addition to an established knife kit.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher.
Specifications: Brand: Kohetsu Location: Seki, Japan Construction: San Mai, Laser Cut Cladding: Tsuchime (Hammered) Stainless Core Steel: VG-5 Stainless Hardness: 60–61 HRC Grind: Even 50/50 (see choil photo) Weight: 2.9 oz (82 g) Blade Length: 150 mm Total Length: 261 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm Handle Type: Western (Yo) Handle Material: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgtssa18||item-1||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-santoku-180mm-239.png||||||Kohetsu VG-5 Tsuchime Santoku 180mm||KG5-S18TW||shopbysteel > vg5stst||Shop by Steel > VG5 Stainless Steel > ||115.000 ||||||||||||1||1||1||0||||||The Kohetsu VG-5 Santoku 180mm is a light, nimble, and easy-to-use kitchen knife designed to deliver strong performance at an accessible price point. Featuring a hammered tsuchime finish and stainless cladding over a VG-5 cutting core, this knife blends durability, sharpness, and low-maintenance convenience into one attractive package.
VG-5 is a tough stainless steel that sharpens easily and holds a fine edge well. Heat-treated to around 60–61 HRC, it offers a great balance of hardness and daily usability. The hammered cladding helps release food from the blade while giving the knife a distinctive, hand-worked appearance.
The santoku profile is known for its versatility — the name translates to “three virtues,” referring to slicing, chopping, and dicing. With a tall blade and comfortable Western handle, this Kohetsu santoku excels as a go-to prep knife for both home cooks and professionals who want a reliable workhorse without unnecessary fuss.
Care Instructions: Hand wash and dry after use. Do not put in dishwasher.
General Features
• Brand: Kohetsu
• Blacksmith Location: Seki, Japan
• Construction: San Mai, Laser Cut
• Cladding: Hammered Stainless (Tsuchime)
• Core Steel: VG-5 Stainless
• Hardness: 60–61 HRC
• Grind: Even 50/50 (see choil photo)
Specifications
• Weight: 6.2 oz
• Blade Length: 179 mm
• Total Length: 300 mm
• Spine Thickness: 2 mm
• Blade Height: 47 mm
• Handle Type: Western (Yo)
• Handle Material: Black Pakka Wood
||The Kohetsu VG-5 Santoku 180mm is a light, nimble, and easy-to-use kitchen knife designed to deliver strong performance at an accessible price point. Featuring a hammered tsuchime finish and stainless cladding over a VG-5 cutting core, this knife blends durability, sharpness, and low-maintenance convenience into one attractive package.
VG-5 is a tough stainless steel that sharpens easily and holds a fine edge well. Heat-treated to around 60–61 HRC, it offers a great balance of hardness and daily usability. The hammered cladding helps release food from the blade while giving the knife a distinctive, hand-worked appearance.
The santoku profile is known for its versatility — the name translates to “three virtues,” referring to slicing, chopping, and dicing. With a tall blade and comfortable Western handle, this Kohetsu santoku excels as a go-to prep knife for both home cooks and professionals who want a reliable workhorse without unnecessary fuss.
Care Instructions: Hand wash and dry after use. Do not put in dishwasher.
Specifications: Brand: Kohetsu Blacksmith Location: Seki, Japan Construction: San Mai, Laser Cut Cladding: Hammered Stainless (Tsuchime) Core Steel: VG-5 Stainless Hardness: 60–61 HRC Grind: Even 50/50 (see choil photo) Weight: 6.2 oz (176 g) Blade Length: 179 mm Total Length: 300 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle Type: Western (Yo) Handle Material: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovg5tssu27||item-1||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-tsuchime-sujihiki-270mm-118.png||||||Kohetsu VG-5 Tsuchime Sujihiki 270mm||KG5-J27W||shopbysteel > vg5stst||Shop by Steel > VG5 Stainless Steel > ||160.000 ||||||||||||1||1||1||0||||||||Kohetsu is the name of our in-house brand of kitchen knives that we have created for cooks and chefs seeking high-end performance, great looks, and top-shelf fit and finish, all at an attractive price. The VG-5 line epitomizes this goal perfectly, and in our opinion, achieves it in spades!
VG-5 is a subgroup of the V Gold line of stainless steel. It is similar steel to the ubiquitous VG-10 with a slightly larger grain structure, which is the result of a higher vanadium content. VG-10 also contains cobalt, which is absent from VG-5. It is tough steel, able to take a nice edge and hold it through a long session at the chopping board. It is a relatively easy steel to sharpen as compared to most other stainless alloys available.
This lovely sujihiki is a long knife, measuring in at 270mm. 270mm is about the most popular size for a slicing knife. It's great for carving and thin-slicing a variety of ingredients with speed and efficiency.
The knife comes with a well-made black pakka wood Western-style handle and stainless steel bolster, completing the package. Brand: Kohetsu Location: Seki, Japan Construction: Laser Cut, San Mai Cladding: Stainless Hammered (Tsuchime) Edge Steel: VG-5 Stainless HRC: 60-61 Edge Grind: Even (See Choil Photo) Weight: 7.8 oz (222 g) Blade Length: 270 mm Spine Thickness at Base: 3 mm Blade Height: 41 mm Handle: Yo (Western) Scales: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovg5stgy24||item-1||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-stainless-gyuto-240mm-222.png||||||Kohetsu VG5 Stainless Gyuto 240mm||KG5-G24PC||shopbysteel > vg5stst||Shop by Steel > VG5 Stainless Steel > ||160.000 ||||||||||||1||1||1||0||||||||These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and the knife can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price! Maker: Kohetsu Hamono Location: Seki City, Japan Weight: 6.5 oz (186 g) Blade Length: 240 mm Total Length: 385 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Blade Grind: 60/40 (left- or right-handed is fine) HRC: 60-61 Construction: San Mai Cladding: Stainless Edge Steel: VG5 Stainless Handle: Stabilized Gray Pakka Wood Octagonal Ferrule: Black Pakka Wood Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovg5na17||item-1||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-nakiri-175mm-216.png||||||Kohetsu VG5 Stainless Nakiri 175mm||KG5-N17PC||shopbysteel > vg5stst||Shop by Steel > VG5 Stainless Steel > ||125.000 ||||||||||||1||1||1||0||||||||Kohetsu VG5 Stainless Steel Nakiri kitchen knife. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price. Maker: Kohetsu Hamono Location: Seki City, Japan Blade Grind: 60/40 (left- or right-handed is fine) HRC: 60-61 Construction: San Mai Cladding: Stainless Edge Steel: VG5 Stainless Handle: Stabilized Gray Pakka Wood Octagonal Ferrule: Black Pakka Wood Weight: 5.0 oz (144 g) Blade Length: 165 mm Total Length: 319 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovg5pe15||item-1||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-petty-150mm-194.png||||||Kohetsu VG5 Stainless Petty 150mm||KG5-P15PC||shopbysteel > vg5stst||Shop by Steel > VG5 Stainless Steel > ||90.000 ||||||||||||1||1||1||0||||||||Kohetsu VG5 Petty 150mm. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steel and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price! Maker: Kohetsu Hamono Location: Seki City, Japan Blade Grind: 60/40 (left- or right-handed is fine) HRC: 60-61 Construction: San Mai Cladding: Stainless Edge Steel: VG5 Stainless Handle: Stabilized Gray Pakka Wood Octagonal Ferrule: Black Pakka Wood Weight: 2.5 oz (70 g) Blade Length: 150 mm Total Length: 272 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovg5stsu27||item-1||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-stainless-sujihiki-270mm-222.png||||||Kohetsu VG5 Stainless Sujihiki 270mm||KG5-J27PC||shopbysteel > vg5stst||Shop by Steel > VG5 Stainless Steel > ||190.000 ||||||||||||1||1||1||0||||||||Kohetsu VG5 Stainless Sujihiki 270mm. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price! Maker: Kohetsu Hamono Location: Seki City, Japan Weight: 6.1 oz (178 g) Blade Length: 270 mm Total Length: 415 mm Spine Thickness at Heel: 2 mm Blade Height: 41 mm Blade Grind: 60/40 (left- or right-handed is fine) HRC: 60-61 Construction: San Mai Cladding: Stainless Edge Steel: VG5 Stainless Handle: Stabilized Gray Pakka Wood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohetsuwhite2||item.||solidtemplate||kohetsuknives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-64.png||||||Kohetsu White #2||||kitchen-knives > kohetsuknives||Knife Brands > Kohetsu Knives > ||||||||||||||0||1||0||0||||kowh2na16 kowh2sa16 kowh2bu17||||The Kohetsu White #2 knives are affordably priced blades with excellent steel and nice handles. Made exclusively for Chef Knives To Go in Sanjo City, Japan. Once you try this series, we think you'll be a fan of the way they cut and sharpen.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kowh2bu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-bunka-170mm-248.png||||||Kohetsu White #2 Bunka 170mm||TSB-B16W||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||140.000 ||||||||||||1||1||1||0||||||||This Kohetsu bunka was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi white #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. It now comes with a walnut and pakkawood octagonal handle. Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even (see choil photo) Weight: 4.0 oz (114 g) Blade Length: 173 mm Total Length: 314 mm Spine Thickness at Heel: 4 mm Blade Height: 46 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kowh2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-nakiri-165mm-305.png||||||Kohetsu White #2 Nakiri 165mm||TSB-N16W||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||140.000 ||||||||||||1||1||1||0||||||||This Kohetsu Nakiri was created to make life easier for busy cooks who want a sharp, dependable vegetable knife without spending a fortune. Made in Japan exclusively for Chefknivestogo, it delivers excellent cutting performance, simple maintenance, and the kind of practical durability that makes it a favorite in home kitchens and professional prep stations alike.
At the core of the blade is Hitachi White #2 carbon steel, one of the most beloved steels among sharpeners. White #2 is known for taking an extremely keen, razor sharp edge and for how quickly and easily it sharpens on water stones. If you enjoy maintaining your own knives, this steel is very rewarding to work with and can be brought back to screaming sharpness with minimal effort. The blade features soft iron cladding with a traditional kurouchi finish that adds a rustic look while helping protect the blade. The tall 50mm profile and thin grind make it excellent for chopping vegetables, herbs, and dense root crops with smooth, efficient cuts.
Care Instructions: White #2 steel is reactive and will develop a natural patina over time. Wash and dry the knife promptly after use and avoid leaving it wet or soaking in water. Use wooden or soft plastic cutting boards and avoid bones or very hard foods. Regular honing or stropping will help maintain the razor sharp edge between sharpenings.
Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even (See Choil Photo) Weight: 4.9 oz (140 g) Blade Length: 162 mm Total Length: 308 mm Spine Thickness at Heel: 4 mm Blade Height: 50 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kowh2sa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-santoku-165mm-223.png||||||Kohetsu White #2 Santoku 165mm||TSB-S16W||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||140.000 ||||||||||||1||1||1||0||||||||This Kohetsu Santoku was created to make life easier for busy home cooks who want real performance without fuss. Made in Japan exclusively for ChefKnivesToGo, it’s designed to be durable, affordable, and excellent at its job. The santoku profile offers great balance and control, making it a dependable everyday knife for vegetables, proteins, and general prep while staying light and easy to handle.
The blade is forged from Hitachi White #2 carbon steel, a classic Japanese steel prized for its fine grain, sharpness, and ease of sharpening. Soft iron cladding and a traditional kurouchi finish help protect the core while giving the knife a rustic, workhorse appearance. Finished with a comfortable octagonal walnut handle and black pakka wood ferrule, this knife delivers excellent cutting feel and timeless simplicity. Kohetsu loosely translates to “be happy,” and this santoku is built to live up to its name.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even (see choil photo) Weight: 4.4 oz (124 g) Blade Length: 169 mm Total Length: 306 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Handle: Walnut, Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobybl1gy22||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-by-blue-1-gyuto-225mm-23.png||||||Konosuke BY Blue #1 Gyuto 225mm||GT225-BY-Blue1||specials > forknco > konosuke-knives > konosuke1||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||600.000 ||||||||||||1||1||1||0||||||||We’re proud to announce the release of the newly introduced Konosuke BY 225mm Gyuto in Blue #1 Steel, the latest creation from our friends at Konosuke Sakai.
This new line is forged by the legendary Yoshikazu Tanaka, one of Japan’s most respected blacksmiths, and finished entirely in-house at Konosuke’s workshop. Each blade is hand-sharpened and polished on Japanese whetstones by Konosuke’s own craftsmen, ensuring the flawless grind, polish, and fit and finish that the brand is known for. The result is a knife that embodies the perfect balance of tradition, performance, and refinement.
Please note that these are unique, and each one will vary from the specs listed below. Maker: Konosuke Location: Sakai, Japan Line:BY Knife Type: Gyuto Steel Type: Blue #1 Carbon Steel Cladding: Soft Iron Handle: Khii Ebony Handle Type: Octagonal Construction Type: San Mai Blade Grind: Even, 50/50 Weight: 7.3oz (207g) Blade Length: 220 mm Total Length: 375 mm Spine Thickness at Heel: 3 mm Blade Height at Heel: 54 mm Saya: Included Wooden Box: Included Please note Konosuke intentionally gaps the handle machi for aesthetics||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kofubl2gy21||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-fujiyama-blue-2-gyuto-210mm-542.png||||||Konosuke Fujiyama FM White #1 Gyuto 225mm||C3188||specials > forknco > konosuke-knives > konosuke1||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||450.000 ||||||||||||1||1||1||0||||||||The New Konosuke Fujiyama line of kitchen knives is the stuff of legend. For as long as they have been made, these knives have received universal praise for their extraordinary designs, grinds, and fit and finish. Over the years Fujiyama knives have been hard to come by, and as a result, high on the lists of collectors and enthusiasts worldwide.
The original Fujiyama sharpener recently took some time off, which caused a break in production. The new sharpener is now up to speed and Fujiyamas are once again in stock, albeit briefly! The first wave of new knives bears the FM nomenclature to differentiate them from older varieties and some one-off specials that occasionally pop up.
The knife featured here is one of the latest iterations of the new variety, in that it bears some lovely hand-engraved kanji elements made by master engraver Mr. Kawamura. Otherwise, this is pure Fujiyama fare. From the stunning polishing and grinds to the extraordinary fit and finish, these blades are heirlooms in every regard.
One per customer.
Maker: Konosuke Location: Sakai, Japan Edge Steel: White #1 Cladding: Soft Iron HRC: 61 Edge Grind: 50/50 (See Choil Photo) Handle: Khii Laurel Octagonal Weight: 6oz / 172g Engraving: Hand-engraved by Akane san Blade Length: 221mm Spine Thickness at Base: 3mm Blade Height: 52mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kowhst||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-fujiyama-series-94.png||||||Konosuke Fujiyama Series||||shopbysteel > blue2steel||Shop by Steel > Blue #2 Steel > ||||||||||||||0||1||0||0||||kofubl2gy21 kofubl2gy211 koleshfor24 koleshfor21 koleke kolapin||||The Fujiyama series is an iconic brand by our best maker. These are hand forged, and hand hammered knives with superior fit and finish and nice hand engraving. Konosuke is renowned for high-quality fit and finish using the finest quality steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kofubl2gy211||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-fujiyama-blue-2-gyuto-210mm-501.png||||||Konosuke Fujiyama White #1 Gyuto 210mm||KFW1-G210-Ebony||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||490.000 ||||||||||||1||1||1||0||||||||Konosuke Fujiyama FM White #1 Gyuto 210mm Ebony With Leather Sheath.
One per customer. Maker: Konosuke Location: Sakai, Japan Series: Fujiyama Edge Steel: White #1 Cladding: Soft Iron HRC: 61+- Edge Grind: 50/50 (See Choil Photo) Engraving: Hand Engraved Blade Length: 201mm Height: 50mm Spine Thickness: 2.4mm Weight: 5.1oz / 146g Handle: Khii Ebony Octagonal Machi: Gapped "Tokyo Style" Includes Konosuke Leather Sheath||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kogsla||item.||solidtemplate||konosukelasers||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-lasers-68.png||||||Konosuke GS+||||specials > forknco > konosuke-knives > konosukelasers||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > ||||||||||||||0||1||0||0||||kogspe150 kogsgy210 kogsgy24 konape15 konagy21 konagy24 koleshfor24 koleshfor21 koleke kolapin||||Introducing the new Konosuke GS+ high carbon semi-stainless line from Konosuke-Sanjo. With the GS+ line, we focused 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 knife. Improvements include higher heel height on the 210mm gyuto, raised HRC to 61-62, smoother grinds, better fit and finish, and new Khii chestnut octagonal handles.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kogsgy210||item-1||solidtemplate||kogsla||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-gyuto-210-253.png||||||Konosuke GS+ Gyuto 210mm||KGS-G210||specials > forknco > konosuke-knives > konosukelasers > kogsla||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke GS+ > ||200.000 ||||||||||||1||1||1||0||||||||The all-new Konosuke GS+ line is new and improved to give a higher level of performance to an already great knife. The GS+ line has an HRC of 61-62, smoother grinds, better fit and finish, and new Khii chestnut octagonal handles. You'll notice a small gap between the handle and the machi, which is mostly aesthetic, and it's often called "Tokyo Style" since many knives made in Tokyo have this feature. Japanese swords often have this gap to accommodate the hilt (called a Tsuba), and this alludes to that tradition. Enjoy! Maker: Konosuke Location: Sakai, Japan Construction: San Mai Edge Steel: GS+ Semi Stainless Cladding: Stainless Steel Weight: 4.2 oz (119 g) Blade Length: 200 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Khii Chestnut Octagonal No Ferrule Please trust the photos. The video handle is an old one.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kogsgy24||item-1||solidtemplate||kogsla||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-gyuto-240mm-266.png||||||Konosuke GS+ Gyuto 240mm||KGS-G240||specials > forknco > konosuke-knives > konosukelasers > kogsla||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke GS+ > ||230.000 ||||||||||||1||1||1||0||||||||Introducing the new Konosuke GS+ series—a breakthrough in knife performance and design. Engineered with an impressive HRC of 61-62, each knife features exquisitely smooth grinds, a superior fit and finish, and the striking new Khii chestnut octagonal handle that combines comfort with contemporary style. A subtle gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place. Experience the perfect fusion of modern innovation and time-honored craftsmanship with the Konosuke GS+ series. Maker: Konosuke Location: Sakai, Japan Construction: San Mai Edge Steel: GS+ Semi Stainless Cladding: Stainless Steel Weight: 4.5 oz (128 g) Blade Length: 236 mm Total Length: 390 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Handle: Khii Chestnut Octagonal No Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kogspe150||item-1||solidtemplate||kogsla||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-petty-150-168.png||||||Konosuke GS+ Petty 150mm||KGS-P150||specials > forknco > konosuke-knives > konosukelasers > kogsla||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke GS+ > ||150.000 ||||||||||||1||1||1||0||||||||The all-new Konosuke GS+ line is new and improved to give a higher level of performance to an already great knife. The GS+ line has an HRC of 61-62, smoother grinds, better fit and finish, and new Khii chestnut octagonal handles. You'll notice a small gap between the handle and the machi, which is mostly aesthetic, and it's often called "Tokyo Style" since many knives made in Tokyo have this feature. Japanese swords often have this gap to accommodate the hilt (called a Tsuba) and this alludes to that tradition. Enjoy! Weight: 1.8 oz (51 g) Blade Length: 142 mm Total Length: 285 mm Spine Thickness at Base: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd21wa||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-210mm-wa-gyuto-91.png||||||Konosuke HD2 Gyuto 220mm||KHD2-G210||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||300.000 ||||||
Thanks for all the help guys. After months of research,I pushed the button. I called just to ask a few questions and Mark was great. Ordered on Friday,came in on Monday (that was free shipping too). I didn’t know that I was ordering a 210mm razor blade. There is no need to further describe how sharp this knife is and how well it cuts. If you have one,you know. If you don’t...,push the button. For anyone trying with this in your choice list,buy it. I dropped a tomato on it from about a foot up...warm butter. I am push cutting without even thinking about it,never would have even tried that before. I felt so bad about it’s blade hitting my regular wooden cutting board,I ordered a 20x15x3.5 inch end grain board. A beautiful knife like this should never touch anything else.
Now.... wa petty anyone? :D
0.3||2.000 ||||1||1||1||0||||||||The HD 220 mm gyuto is one of our most popular knives and an outstanding value in the Konosuke lineup. The actual edge length measures 220 mm, giving you a little more blade for your money while keeping the balance and agility that make this size so versatile in home kitchens. Light, precise, and easy to control, it handles slicing, push cutting, and chopping tasks with smooth efficiency even when board space is limited.
The proprietary HD semi stainless steel is heat treated to approximately 61 HRC, delivering excellent edge retention with easy sharpening and lower maintenance than traditional carbon steels. The grind is thin behind the edge for clean, low resistance cutting, while the 2.5 mm spine at the base provides stability and confidence. This version is fitted with a traditional magnolia wood handle and genuine water buffalo horn ferrule, offering classic Japanese aesthetics, comfort in hand, and exceptional value. As with any thin, hard Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or sheath. Because the actual edge length is 220 mm, this knife is too long for standard 210 mm gyuto sayas. Please choose the leather sheath or an 8 inch blade guard instead.
Maker: Konosuke Location: Sakai, Japan Steel: HD Semi Stainless Construction: Mono steel Hardness: ~61 HRC Weight: 4.5 oz (128 g) Blade Length: 220 mm Total Length: 379 mm Spine Thickness at Base: 2.5 mm Blade Height: 49 mm Note: New taller version||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2gyeb21||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-ebony-210mm-124.png||||||Konosuke HD2 Gyuto 220mm Ebony||KHD2-G210Ebony||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||350.000 ||||||||||||1||1||1||0||||||||The HD 220mm gyuto with ebony handle is one of the most popular knives we sell, combining refined performance with a very classy, understated look. The actual edge length measures a full 220mm, giving you a little more blade for your money while maintaining the balance and maneuverability that make this size ideal for home kitchens where board space can be limited. It feels light and nimble in hand yet offers enough length and height to handle serious prep with ease.
The proprietary HD semi stainless steel is heat treated to approximately 61 HRC, providing an excellent balance of edge retention and easy sharpening. The blade is ground thin behind the edge for smooth, low resistance cutting, while the 2.5 mm spine at the base offers stability and confidence. The ebony octagonal handle with laurel wood ferrule adds weight, presence, and a sophisticated aesthetic that pairs beautifully with the clean blade finish. As with any thin, hard Japanese knife, avoid twisting, prying, or cutting hard items such as bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or sheath. It will not fit standard 210 mm gyuto sayas. Please choose the leather sheath or an 8 inch blade guard instead.
Maker: Konosuke Location: Sakai, Japan Steel: HD Semi Stainless Construction: Mono steel Hardness: ~61 HRC Weight: 5.1 oz (146 g) Blade Length: 220 mm Total Length: 375 mm Spine Thickness at Base: 2.5 mm Blade Height: 49 mm Note: New taller version||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2gy21la||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-210mm-laurel-139.png||||||Konosuke HD2 Gyuto 220mm Laurel||KHD2-G210Laurel||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||320.000 ||||||||||||1||1||1||0||||||||Konosuke is a knife company heralding from the heart of Japanese knife-making in Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers and the HD line is one of our biggest-selling single lines.
The 220mm gyuto is, hands down, the most popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios. The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished laurel octagonal handle.
Because this knife is 220mm, it is too long for all of our 210mm gyuto sayas. Please choose the leather sheath or the 8" blade guard instead. Maker: Konosuke Location: Sakai, Japan Weight: 5.1 oz (144 g) Blade Length: 220 mm Total Length: 375 mm Spine Thickness at Heel: 2.5 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohdwa24||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-wa-gyuto-ho-240mm-119.png||||||Konosuke HD2 Gyuto 240mm||KHD2-G240||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||319.000 ||||?wmode=transparent"||||2.000 ||||1||1||1||0||||||||Introducing the Konosuke HD2 Gyuto Ho 240mm. First, let's talk about its featherlight construction, weighing just 136g. The Konosuke HD2 Gyuto Ho is a true lightweight champion. Couple that with its unbelievably thin grind and razor-sharp edge straight out of the box, and you have a knife that deserves the title of a laser. It effortlessly glides through food, embodying the expression "a knife through butter" in a way that's almost indescribable.
The subtly convex blade of the Konosuke HD Gyuto is a thing of simple beauty. Its elegant curvature enhances its performance and aesthetics. With a gentle stroke, it glides through a soft tomato or any other produce, leaving you truly amazed.
Not only is it an iconic blade, but it's also impressively thin, delivering unparalleled performance while being easy to maintain. This is a knife that demands your attention and must be experienced firsthand.
Please note that Konosuke gaps the handle and exposes the shoulders of the machi. This is called Tokyo Style and is intentional. See photo 4 for a look at this. Maker: Konosuke Location: Sakai, Japan Steel: HD2 Mono Steel Construction Weight: 4.6 oz (132 g) Blade Length: 233 mm Total Length: 390 mm Spine Thickness at Base: 2.5 mm Blade Height at Base: 49 mm Handle: Ho Octagonal Ferrule: Buffalo Horn Please note Konosuke intentionally gaps the handle and machi for aesthetics Edge: 50/50||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2cugy24||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-custom-gyuto-240mm-467.png||||||Konosuke HD2 Gyuto 240mm Ebony||KHD2-G240Ebony||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||379.000 ||||||||||||1||1||1||0||||||||The Konosuke HD2 Gyuto Ho 240mm is a high-performance Japanese chef’s kitchen knife and one of our best-selling gyuto models. Designed for precision food preparation, this chef’s kitchen knife features an ultra-thin, lightweight grind that glides effortlessly through vegetables, proteins, and herbs. The long, slim profile and refined geometry make it exceptionally nimble for a 240mm chef’s kitchen knife, delivering clean, controlled cuts with minimal resistance.
The blade is crafted from Konosuke’s proprietary HD2 monosteel, known for its fine grain structure, excellent edge retention, and easy sharpening response. The subtle convex grind enhances cutting performance and food release while maintaining a laser-like feel. This is a very thin, high-performance Japanese kitchen knife, so avoid twisting during cuts or cutting bones or frozen foods to prevent edge damage. The ebony octagonal handle is intentionally installed with a slight machi gap for traditional aesthetics and balance.
Care Instructions: Hand wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
Maker: Konosuke Location: Sakai, Japan Steel: HD2 Monosteel Construction Edge: 50/50 Double Bevel Handle: Octagonal Ebony Machi: Intentional Gap (Traditional Style) Weight: 5.1 oz (146 g) Blade Length: 233 mm Total Length: 390 mm Spine Thickness at Base: 2.5 mm Blade Height at Base: 49 mm ||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2gy24khl||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-240mm-khii-laural-118.png||||||Konosuke HD2 Gyuto 240mm Laurel||KHD2-G240Laurel||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||339.000 ||||||||||||1||1||1||0||||||||One of the most popular and talked about knives in the CKTG store is the Konosuke HD Gyuto. It is the laser by which most other lasers have been judged. It not only boasts the usual exemplary fit and finish common to all Konosuke high-end knives, but the beauty is more than skin deep.
The ultra-thin grind is pretty much unlike any other we know. This knife falls through produce. It is light yet stiff and responsive. The term razor sharp is given true meaning with the out-of-the-box edge. It is a knife that is all about subtleties and simplicity. The subtly convex blade is a thing of simple beauty. Slice into a soft tomato or other produce, and be prepared to be amazed. Elegance in design and function.
Made from HD semi-stainless steel, the Konosuke HD2 Gyuto is easier to care for than other equivalents made from high-carbon steel. It will patina over time, or you can keep it polished!
This knife is given extra value because it features a Khii Laurel handle. This is another example of Konosuke's devotion to quality. It is perfectly sized and weighted to balance the blade in feel, heft, and aesthetics. This is a great knife made greater with the addition of the beautiful handle.Maker: Konosuke Location: Sakai, Japan Steel: HD2 Mono Steel Construction Weight: 4.9 oz (140 g) Blade Length: 233 mm Total Length: 390 mm Spine Thickness at Base: 2.5 mm Blade Height at Base: 49 mm Please note Konosuke intentionally gaps the handle and machi for aesthetics Handle: Khii Laurel Octagonal Edge: 50/50||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2ki24||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-kiritsuke-240mm-laurel-191.png||||||Konosuke HD2 Kiritsuke 240mm||KHD2-K240||specials > forknco > konosuke-knives > konosuke1||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||400.000 ||||||||||||1||1||1||0||||||||The Konosuke HD2 Kiritsuke 240mm is a high-performance Japanese chef’s kitchen knife featuring a distinctive kiritsuke-style tip and one of the most refined grinds in its class. Designed for precision food preparation, this kiritsuke chef’s kitchen knife combines the length and versatility of a gyuto with a more angular, aggressive tip for detailed slicing and fine work. The ultra-thin, lightweight grind glides effortlessly through vegetables, proteins, and herbs while offering exceptional control and feedback.
The blade is crafted from Konosuke’s proprietary HD2 monosteel, prized for its fine grain structure, excellent edge retention, and easy sharpening response. The subtle convex geometry enhances cutting performance and food release while maintaining a true laser-like feel. This is a very thin, high-performance Japanese kitchen knife, so avoid twisting during cuts or cutting bones or frozen foods to prevent edge damage. The ebony octagonal handle is intentionally installed with a slight machi gap for traditional aesthetics and balance.
Care Instructions: Hand wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
Maker: Konosuke Location: Sakai, Japan Steel: HD2 Monosteel Construction Edge: 50/50 Double Bevel Handle: Octagonal Ebony Machi: Intentional Gap (Traditional Style) Weight: 5.1 oz (146 g) Blade Length: 233 mm Total Length: 390 mm Spine Thickness at Base: 2.5 mm Blade Height at Base: 49 mm ||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohdkn||item.||solidtemplate||konosukelasers||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-knives-121.png||||||Konosuke HD2 Knives||||specials > forknco > konosuke-knives > konosukelasers||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > ||||||||||||||0||1||0||0||||kohd2pe12 kohd2pe12eb kohd2pe12la1 kohd2pe18 kohd2pe15eb kohd2pe15la kohd2na16 kohd2na16eb kohd2na16la kohd21wa kohd2gyeb21 kohd2gy21la kohdwa24 kohd2cugy24 kohd2gy24khl kohd2gy271 kohd2gy27 kohd2su27la koleshfor24 koleshfor21 koleke kolapin||||The Konosuke HD2 line uses a special tool steel that is semi-stainless and holds a great edge. It bridges the gap between stainless steel's ease of care and white steel's ability to take and keep an acute edge. The fit and finish are impeccable as usual with all Konosuke knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2na16||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-61.png||||||Konosuke HD2 Nakiri 165mm||KHD2-NK||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||180.000 ||||||||||||1||1||1||0||||||||Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines.
The HD2 Nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge, with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished ho wood handle with a water buffalo horn ferrule. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, going back to when they only burned the handle into place. Please see the photos.Maker: Konosuke Location: Sakai, Japan Weight: 4.7 oz (133 g) Blade Length: 165 mm Total Length: 325 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Handle: Magnolia (Ho) Octagonal Ferrule: Traditional Buffalo Horn Machi: Gapped Machi||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2na16eb||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-ebony-61.png||||||Konosuke HD2 Nakiri 165mm Ebony||KHD2-NKEbony||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||240.000 ||||||||||||1||1||1||0||||||||Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for over 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines.
The HD2 nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Ebony Octagonal handle. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, dating back to when they only burned the handle into place. Please see the photos. Maker: Konosuke Location: Sakai, Japan Weight: 4.7 oz (133 g) Blade Length: 165 mm Total Length: 325 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Handle: Ebony Wood Octagonal Ferrule: Laurel Wood Machi: Gapped Machi||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2na16la||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-laurel-61.png||||||Konosuke HD2 Nakiri 165mm Laurel||KHD2-NKLaurel||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||200.000 ||||||||||||1||1||1||0||||||||Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines.
The HD2 nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Laurel Octagonal handle. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, dating back to when they only burned the handle into place. Please see the photos. Maker: Konosuke Location: Sakai, Japan Weight: 4.7 oz (133 g) Blade Length: 165 mm Total Length: 325 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Handle: Laurel Wood Octagonal Machi: Gapped Machi||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2pe12||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-165.png||||||Konosuke HD2 Petty 120mm||KHD2-P120||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||170.000 ||||||||||||1||1||1||0||||||||Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one! Maker: Konosuke Location: Sakai, Japan Construction: Laser Cut Mono Steel Edge Steel: HD2 Semi Stainless Steel Handle: Ho Wood Octagonal Ferrule: Black Buffalo Horn Weight: 1.8 oz (52 g) Blade Length: 112 mm Total Length: 260 mm Spine Thickness at Heel: 2 mm Blade Height: 25 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2pe12eb||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-ebony-192.png||||||Konosuke HD2 Petty 120mm Ebony||KHD2-P120Ebony||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||200.000 ||||||||||||1||1||1||0||||||||Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one! Maker: Konosuke Location: Sakai, Japan Construction: Laser Cut Mono Steel Edge Steel: HD2 Semi Stainless Steel Handle: Ebony Octagonal Ferrule: Mahogany Weight: 2.3 oz (66 g) Blade Length: 112 mm Total Length: 256 mm Spine Thickness at Heel: 2 mm Blade Height: 25 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2pe12la1||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-laurel-157.png||||||Konosuke HD2 Petty 120mm Laurel||KHD2-P120Laurel||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||190.000 ||||||||||||1||1||1||0||||||||Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one! Maker: Konosuke Location: Sakai, Japan Construction: Laser Cut Mono Steel Edge Steel: HD2 Semi Stainless Steel Handle: Laurel Octagonal Weight: 1.9 oz (56 g) Blade Length: 113 mm Total Length: 257 mm Spine Thickness at Heel: 2 mm Blade Height: 25 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2pe18||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-180mm-230.png||||||Konosuke HD2 Petty 150mm||KHD2-P150||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||180.000 ||||||||||||1||1||1||0||||||||Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one! Maker: Konosuke Location: Sakai, Japan Construction: Laser Cut Mono Steel Edge Steel: HD2 Semi Stainless Steel Handle: Ho Octagonal Ferrule: Buffalo Horn Weight: 2.0 oz (56 g) Blade Length: 142 mm Total Length: 289 mm Spine Thickness at Heel: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2pe15eb||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-150mm-ebony-61.png||||||Konosuke HD2 Petty 150mm Ebony||KHD2-P150Ebony||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||210.000 ||||||||||||1||1||1||0||||||||Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after long work sessions.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light, nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one! Maker: Konosuke Location: Sakai, Japan Construction: Laser Cut Mono Steel Edge Steel: HD2 Semi Stainless Steel Handle: Ebony Octagonal Ferrule: Mahogany Weight: 2.4 oz (68 g) Blade Length: 142 mm Total Length: 281 mm Spine Thickness at Heel: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2pe15la||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-150mm-laurel-61.png||||||Konosuke HD2 Petty 150mm Laurel||KHD2-P150Laurel||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||200.000 ||||||||||||1||1||1||0||||||||Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after long work sessions.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light, nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one! Maker: Konosuke Location: Sakai, Japan Construction: Laser Cut Mono Steel Edge Steel: HD2 Semi Stainless Steel Handle: Laurel Octagonal Weight: 2.2 oz (62 g) Blade Length: 142 mm Total Length: 281 mm Spine Thickness at Heel: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2gy271||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-270mm-522.png||||||Konosuke HD2 Sujihiki 270mm||KHD2-S270||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||260.000 ||||||||||||1||1||1||0||||||||The Konosuke HD2 is one of the more iconic knives on our site. Known as "lasers," these knives are thin and cut exceedingly well.
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treatment on the blade is in the range of 61 HRC. As mentioned, the grinds and geometry on this knife are designed for high performance, and boy, do they deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is a very nice ho wood octagonal design with a buffalo horn ferrule. Maker: Konosuke Region: Sakai, Japan Steel: HD2 HRC: 61 Type: Mono Steel Shape: Sujihiki Weight: 5.0 oz (140 g) Blade Length: 260 mm Total Length: 420 mm Blade Height: 37 mm Handle: Octagonal Ho Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2gy27||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konsosuke-hd2-gyuto-270mm-174.png||||||Konosuke HD2 Sujihiki 270mm Ebony||KHD2-S270Ebony||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||295.000 ||||||||||||1||1||1||0||||||||The Konosuke line of knives is very well known for its exceptional quality, incredibly thin grinds, and flawless performance. At 270mm, this sujihiki is ready for whatever the home cook or professional chef can throw at it. This series of knives is one of the most popular, if not THE most popular series of knives that Chef Knives To Go carries.
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treat on the blade is in the range of 61 HRC. As mentioned, the grinds and geometry on this knife are designed for high performance, and boy, do they deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is made of ebony and laurel in a slim, octagonal shape. Please note that Kosuke likes to install the handles with a small gap in the machi--it's intentional, and it's called Tokyo Style. Maker: Konosuke Region: Sakai, Japan Steel: HD2 HRC: 61 Type: Mono Steel Shape: Sujihiki Weight: 5.1 oz (144 g) Blade Length: 261 mm Total Length: 420 mm Spine Thickness: 2 mm Blade Height: 41 mm Wood: Octagonal Ebony Ferrule: Laurel||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohd2su27la||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-sujihiki-270mm-laurel-149.png||||||Konosuke HD2 Sujihiki 270mm Laurel||KHD2-S270Laurel||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||275.000 ||||||||||||1||1||1||0||||||||The Konosuke HD2 is one of the iconic knives on our site. Known as "lasers," these knives are thin and cut exceedingly well.
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treatment on the blade is in the range of 61 HRC. As mentioned, the grinds and geometry on this knife are designed for high performance, and boy, do they deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is laurel wood in an octagonal shape. Maker: Konosuke Region: Sakai, Japan Steel: HD2 HRC: 61 Type: Mono Steel Weight: 4.5 oz (128 g) Blade Length: 261 mm Total Length: 420 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|konosuke-knives||item-1||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-knives-80.png||||||Konosuke Knives||||specials > forknco||Resources > For Knife Collectors > ||||||inwiko aboutus chfo1||||||||1||1||0||0||||konosuke1 kowhst konosukelasers||||Konosuke is one of those rare brands where the obsession with quality is evident the moment you pick up the knife. Based in Sakai - Japan's premier blade-making city for over six centuries - Konosuke holds every knife to a standard of fit, finish, and grind geometry that sets a benchmark for the category. CKTG was the first US distributor of Konosuke knives, and the line remains one of the most consistently impressive we carry across any steel or format.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|konosukeks01||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-ks-01-32.png||||||Konosuke KS-01 White #1 Gyuto 225mm||KS-01||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||600.000 ||||||||||||1||1||1||0||||||||Konosuke KS-01 White #1 Gyuto 225mm
The Konosuke KS-01 Gyuto represents the latest step in Konosuke's pursuit of the perfect balance between sharpness, edge retention, cutting action, and everyday usability. Built with refined finishing techniques and in-house sharpening, this series pushes the boundaries.
Production numbers are limited, so if you're interested in the knife, don't wait! Expect the unmistakable Konosuke fit and finish that have earned the brand a loyal following.
Each knife is made by hand so measurements may vary.
Maker: Konosuke Location: Sakai, Japan Series: KS-01 Construction: San Mai, Hammer Forged by Mr. Tanaka Steel: White #1 Weight: 6.3 oz (179 g) Blade Length: 220 mm Total Length: 370 mm Spine Thickness at Base: 2.5 mm Blade Height: 54 mm Handle: Khii Ebony Octagonal Finish: Refined Konosuke Polish Saya Included||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kolapin||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-lapel-pin-179.png||||||Konosuke Lapel Pin||KonoPin||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||6.950 ||||||||0.100 ||||1||1||1||0||||||||This small pin has the Konosuke logo enameled on it and it's a fun way to show off one of the top knife brands from Sakai. Size 1.25" x .425"||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|konosukelasers||item.||solidtemplate||konosuke-knives||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-lasers-99.png||||||Konosuke Lasers||||specials > forknco > konosuke-knives||Resources > For Knife Collectors > Konosuke Knives > ||||||||||||||0||1||0||0||||kohdkn kogsla koswst||||The knives under the Konosuke Laser section are all done by the same blacksmith and he is distinct and separate from the Fujiyama blacksmith. So to keep things organized I'm going to refer to the blades made by this blacksmith as Konosuke Lasers. He does the same blade shapes and specs using stamping so they tend to be nearly identical from series to series and they are very thin which is why I'm nicknaming them "lasers."||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koleke||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-keyring-10.png||||||Konosuke Leather Keyring||Kono-Keyring||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||15.000 ||||||||||||1||1||1||0||||||||This Konosuke leather key chain is a small detail that brings a smile, especially for knife lovers. Shaped like a miniature leather knife sheath, it reflects the same clean design and craftsmanship Konosuke is known for, just scaled down to pocket size. Lightweight and compact, it adds a subtle touch of personality without bulk.
Made from quality leather and stamped with the Konosuke logo, this keyring weighs just 8 grams and measures 6 cm in length not counting the metal ring. It is a fun, understated accessory that pairs perfectly with keys, knife bags, or zippers and makes a great gift for anyone who appreciates fine Japanese knives.
Care Instructions: Avoid prolonged exposure to water or moisture. If it gets wet, allow it to air dry naturally away from heat. Leather will darken and develop character over time with use.
Item: Leather Key Chain Brand: Konosuke Material: Leather Design: Miniature knife sheath Logo: Stamped Konosuke Weight: 8 g Length: 6 cm not including metal ring||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koleshfor21||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-sheath-for-210mm-13.png||||||Konosuke Leather Sheath for 210mm||Kono-Leather210||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||60.000 ||||||||||||1||1||1||0||||||||Konosuke Leather Sheath for 210mm Gyuto
This sheath is crafted from vegetable-tanned Japanese cowhide and made to fit Konosuke's 210mm laser gyuto. It offers a secure and elegant way to protect your knife during storage or travel.
Care & Use:
Always insert the knife spine-first to guide the edge safely into the sheath and reduce the chance of cutting the leather.
To remove the knife angle the blade slightly to the left and draw it out gently.
Because these sheaths are made from full-grain leather, natural variations such as small scars, wrinkles, or marks are common and should be appreciated as part of the material’s unique character. Over time, the leather will develop a rich patina and a more lustrous finish with use.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koleshfor24||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-sheath-for-240mm-13.png||||||Konosuke Leather Sheath for 240mm||Kono-Leather240||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||60.000 ||||||||||||1||1||1||0||||||||Konosuke Leather Sheath for 240mm Gyuto
This sheath is crafted from vegetable-tanned Japanese cowhide and made to fit Konosuke's 240mm laser gyuto. It offers a secure and elegant way to protect your knife during storage or travel.
Care & Use
Always insert the knife spine-first to guide the edge safely into the sheath and reduce the chance of cutting the leather.
To remove the knife angle the blade slightly to the left and draw it out gently.
Because these sheaths are made from full-grain leather, natural variations such as small scars, wrinkles, or marks are common and should be appreciated as part of the material’s unique character. Over time, the leather will develop a rich patina and a more lustrous finish with use.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|konagy21||item-1||solidtemplate||kogsla||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-210mm-27.png||||||Konosuke Nashiji Gyuto 210mm||KGS-N-G210||specials > forknco > konosuke-knives > konosukelasers > kogsla||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke GS+ > ||200.000 ||||||||||||1||1||1||0||||||||Experience the pinnacle of Japanese craftsmanship with the Konosuke Nashiji Gyuto 210mm, meticulously forged in Sakai, Japan. This exquisite knife boasts a traditional San Mai construction, marrying a razor-sharp GS+ semi-stainless edge with a resilient stainless steel cladding, all finished in the striking nashiji style. Designed for precision and balance, its 200mm blade, paired with a spine thickness of just 2mm at the base and a 42mm blade height, ensures effortless slicing and superior control. The uniquely crafted Khii Laurel octagonal handle, seamlessly integrated without a ferrule, provides a comfortable, secure grip while exuding timeless elegance. Maker: Konosuke Location: Sakai, Japan Construction: San Mai Edge Steel: GS+ Semi Stainless Cladding: Stainless Steel Finish: Nashiji Weight: 5.5 oz (158 g) Blade Length: 200 mm Total Length: 357 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Handle: Khii Laurel Octagonal No Ferrule - Gapped Machi in the Tokyo Style||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|konagy24||item-1||solidtemplate||kogsla||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-240mm-27.png||||||Konosuke Nashiji Gyuto 240mm||KGS-N-G240||specials > forknco > konosuke-knives > konosukelasers > kogsla||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke GS+ > ||230.000 ||||||||||||1||1||1||0||||||||Discover the evolution of culinary precision with the all-new Konosuke GS+ series. Each knife is meticulously engineered to an HRC of 61-62, delivering flawlessly smooth grinds, an impeccable fit, and a refined finish. The distinctive Khii chestnut octagonal handle offers both ergonomic comfort and modern elegance, ensuring a secure grip for every cut. A subtle gap between the handle and machi—affectionately known as "Tokyo Style"—nods to traditional Japanese sword-making, reminiscent of the Tsuba that once defined classic blades. Elevate your kitchen experience with the perfect fusion of innovation and timeless craftsmanship found in the Konosuke GS+ series. Maker: Konosuke Location: Sakai, Japan Construction: San Mai Edge Steel: GS+ Semi Stainless Cladding: Stainless Steel Finish: Nashiji Weight: 6.3 oz (180 g) Blade Length: 236 mm Total Length: 392 mm Spine Thickness at Base: 2 mm Blade Height: 50mm Handle: Khii Laurel Octagonal No Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|konape15||item-1||solidtemplate||kogsla||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-petty-150mm-27.png||||||Konosuke Nashiji Petty 150mm||KGS-N-P150||specials > forknco > konosuke-knives > konosukelasers > kogsla||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke GS+ > ||150.000 ||||||||||||1||1||1||0||||||||Introducing the new Konosuke GS+ Nashiji—a refined upgrade that blends cutting-edge performance with timeless Japanese design. Boasting an HRC of 61-62 for a razor-sharp edge and smoother grinds, it features precise fit and finish, complemented by Khii laurel octagonal handles for secure, modern elegance. The subtle "Tokyo Style" gap between handle and machi pays homage to traditional sword-making, uniting heritage with innovation. Maker: Konosuke Location: Sakai, Japan Construction: San Mai Edge Steel: GS+ Semi Stainless Cladding: Stainless Steel Finish: Nashiji Weight: 2.3 oz (66 g) Blade Length: 140 mm Total Length: 283 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm Handle: Khii Laurel Octagonal No Ferrule, Gapped Machi||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koswst||item.||solidtemplate||konosukelasers||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-stainless-63.png||||||Konosuke Swedish Stainless||||specials > forknco > konosuke-knives > konosukelasers||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > ||||||||||||||0||1||0||0||||koswstgy21 koswstgy24 koswstgy27 koleshfor24 koleshfor21 koleke kolapin||||The Konosuke Swedish Stainless knives are laser thin, light weight and have impeccable fit and finish with rounded choil and spine for nice comfortable feel. The Swedish steel is a very fine-grained and is heat treated to 61 Rockwell. These knives have excellent cutting action due to the excellent, thin grinds and geometry.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koswstgy21||item-1||solidtemplate||konosuke1||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-stainless-gyuto-210mm-190.png||||||Konosuke Swedish Stainless Gyuto 210mm||KSS-G210||specials > forknco > konosuke-knives > konosuke1||Resources > For Knife Collectors > Konosuke Knives > All Konosuke Knives > ||230.000 ||||||||||||1||1||1||0||||||||Few knife makers in Japan have a reputation as consistent or as hard-earned as Konosuke. Based in Sakai - a city that has been producing edged tools for over six centuries - Konosuke works at the refined end of the market, producing knives where the fit and finish, the steel selection, and the grind geometry all reflect a standard that more expensive knives sometimes fail to meet. The Swedish Stainless line is built around a straightforward premise: take a premium stainless steel, grind it to a laser-thin profile, and finish it to a level that justifies the name on the blade.
The gyuto (Japan's all-purpose chef knife) at 210mm is the most versatile format in the lineup. Konosuke sources high-purity Swedish stainless steel - a fine-grained alloy heat-treated to 61 HRC - and grinds it to a profile thin enough that it moves through produce and proteins with almost no resistance. At 130g and 2.1mm at the spine, this is a knife that disappears in the hand during long prep sessions. The spine and choil are hand-rounded for a smooth, comfortable pinch grip - a detail that separates knives built for actual use from knives built to photograph well. The octagonal ho wood handle with buffalo horn ferrule is understated and well-balanced. Low-maintenance stainless construction with high-performance geometry is a combination that is harder to execute than it sounds, and Konosuke does it as well as anyone.
Care Instructions: Swedish stainless is low maintenance and resistant to rust. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention. The thin laser grind rewards careful technique on the stone - use light pressure and maintain a consistent angle to preserve the geometry.
These knives are laser-thin, incredibly light, and finished to Konosuke’s famously high standards in Sakai, Japan. Each blade is crafted from fine-grained Swedish stainless steel, heat-treated to 61 HRC for superb edge retention and a silky-smooth sharpening feel.
The fit and finish are exceptional, with a rounded choil and spine for all-day comfort. Combined with Konosuke’s famously thin grind, the Swedish Stainless Gyuto glides through ingredients with minimal resistance and exceptional control.
It’s easy to see why this model has become a hot seller and why cooks are comparing it favorably to far more expensive knives. If you’ve been curious about Konosuke’s laser series, this is the one that’s turning heads right now.
Specifications
Location: Sakai, Japan Knife Type: Gyuto Steel Type: Swedish Stainless Construction: Mono-Steel Edge Grind: Even, 50/50 Weight: 4.6 oz (132 g) Blade Length: 235 mm Total Length: 392 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Handle: Octagonal Ho Wood with Buffalo Horn Ferrule
*Please note: Konosuke intentionally leaves a small gap between the handle and machi for aesthetic and traditional reasons.*||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koswstgy27||item-1||solidtemplate||gyutos270mm||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-steel-gyuto-270mm-55.png||||||Konosuke Swedish Stainless Gyuto 270mm||KSS-G270||resources > gyutos > gyutos270mm||Knife Types > Gyutos > Gyutos 270-300mm > ||295.000 ||||||||||||1||1||1||0||||||||The Konosuke Swedish Stainless Knives are crafted with precision, offering an ultra-thin, lightweight design that ensures exceptional balance and ease of use. Each knife features an impeccable fit and finish, with a rounded choil and spine for a comfortable grip, making them a pleasure to handle.
Made from high-quality Swedish stainless steel, these knives boast a fine-grained structure and are heat-treated to an impressive 61 Rockwell hardness. This meticulous construction results in superior edge retention and durability. Thanks to their expertly crafted thin grinds and refined geometry, these knives deliver outstanding cutting performance with minimal resistance. Location: Sakai, Japan Knife Type: Gyuto Steel Type: Swedish Stainless Handle Type: Western, Black Pakka Wood Construction Type: Mono-Steel Blade Grind: Even, 50/50 Weight: 8.1 oz (232 g) Blade Length: 273 mm Total Length: 400 mm Spine Thickness at Heel: 2.4 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|midavg||item.||solidtemplate||vg10steel||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-damascus-vg-10-71.png||||||Kotetsu Damascus VG-10||||shopbysteel > vg10steel||Shop by Steel > VG-10 Steel > ||||||||||||||0||1||0||0||||mivgda21gy mivgdagy24||||The Kotetsu Damascus series features VG-10 stainless steel with nice 33 layer stainless steel Damascus cladding for easy care and great performance. Kotetsu (formerly known as Minamoto Kotetsu) makes great knives with excellent fit and finish. Made in Seki City, Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miha19||item.||solidtemplate||minamoto||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-hamon-19c27-67.png||||||Kotetsu Hamon 19C27||||resources > japanese-knives > minamoto||Knife Types > Japanese Knives > Kotetsu Knives > ||||||||||||||0||1||0||0||||mihape15 gohada24gy mi19hasa18 mihagy18||||Kotetsu (formerly known as Minamoto Kotetsu) knives are made in Seki, Japan, and offer excellent quality at affordable prices. These particular knives are made with 19C27 steel which is a favorite stainless steel used in many high quality kitchen knives. It's particularly good due to its full stainless qualities and because it has good wear resistance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mihagy18||item-1||solidtemplate||19c27steel||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-hamon-gyuto-185mm-144.png||||||Kotetsu Hamon 19C27 Gyuto 185mm||MKP-YS901||shopbysteel > 19c27steel||Shop by Steel > 19C27 Steel > ||135.000 ||||||||2.000 ||||1||1||1||0||||||||Four reviews, all usable. Four paragraphs. Same Kumadori line as the petty — I will differentiate the opener and focus on what makes the 185mm gyuto specifically worth choosing. The spec list on this page is notably thin — missing construction, steel, cladding, handle details — so I will carry those over from the petty page where they match.
The gyuto — Japans all-purpose chef knife — is the knife that does the most work in any serious kitchen, and the 185mm length is one of the more interesting choices in the range. Shorter than the standard 210mm that most Japanese knife buyers start with, it sits in a sweet spot that suits cooks who want the efficiency of a chef knife without the reach of a longer blade — responsive enough for detail work, capable enough for full prep sessions. Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, built the Kumadori line around this kind of practical thinking, and the 19C27 hamon gyuto is one of the most compelling arguments for what that approach delivers.
The blade is laser cut from san mai construction with a 19C27 Swedish stainless steel core clad in stainless steel, hardened to HRC 60-61. 19C27 is a Sandvik steel that occupies an unusual position — stainless enough to handle a professional kitchen environment without reactive care, but carbon-rich enough to sharpen quickly and hold a keen edge through sustained use in a way that most conventional stainless steels cannot match. The hamon running along the length of the blade is the visual signature of the Kumadori line, a traditional temper line that reflects the differential heat treatment used to harden the cutting edge while leaving the spine softer and more resilient. At 184mm blade length and 44mm height the knife is agile and well proportioned, and at 4.9 oz it has enough presence to handle larger tasks while remaining light enough for extended use. The black pakka wood handle is cleanly fitted and comfortable in a range of grip styles.
What Customers Are Saying: Professional line cooks describe this as a reliable workhorse that holds its edge through 50-plus hour weeks and sharpens back up quickly — exactly the performance profile that 19C27 is known for. Home cooks who received it as a gift describe it becoming the first knife they reach for, displacing other knives in the kitchen within the first weeks of use. The sharpness out of the box draws consistent praise, and the hamon finish earns attention from everyone who handles it. One reviewer notes a preference for a more curved bolster, which is worth knowing for cooks with strong opinions about handle geometry — but the blade quality and steel performance are endorsed without reservation across all four reviews.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good sharpening technique with an excellent edge. Strop regularly between sessions to extend time between sharpenings.
||||||1||1||1||0||||||||Four reviews, all usable. Four paragraphs. Third knife in the Kumadori line — I will differentiate the opener and focus on what the nakiri format specifically brings to the table. One useful detail from the reviews worth including honestly: the knuckle clearance note from the professional cook. That is the kind of specific, honest detail that builds trust with buyers.
The nakiri — Japans dedicated vegetable knife — is built around a simple principle: full flat edge contact with the board on every stroke. No curve, no tip to lift, no rocking motion required. Just clean, consistent push cuts through produce from heel to tip, which produces more uniform slices with less effort and a rhythm of cutting that is difficult to go back from once you have experienced it. Kotetsu Hamono put that format to work with the same 19C27 Swedish stainless steel and hamon finish that defines the rest of the Kumadori line, and the result is one of the better value propositions in the nakiri category at CKTG.
The blade is laser cut from san mai construction with a 19C27 stainless steel core clad in stainless steel, hardened to HRC 60 — stainless enough for low-maintenance professional use, carbon-rich enough to sharpen quickly and hold a keen edge through sustained prep work. The hamon temper line running along the blade is both a visual hallmark of the Kumadori line and a reflection of the differential hardening that gives the cutting edge its performance characteristics. At 166mm blade length and 44mm height the knife has a compact, agile footprint well suited to garde manger and saute prep, and at 5.5 oz it is light enough to use through long sessions without fatigue. The western handle is fitted with black pakka wood scales and sits comfortably in the pinch grip. One note worth passing along from professional users: at 44mm blade height knuckle clearance can be slightly tight for cooks with larger hands, particularly on thicker cutting boards — worth keeping in mind when choosing your setup.
What Customers Are Saying: Professional cooks describe this as a sharp, nimble prep knife that holds up through 50-hour workweeks with only weekly honing needed after two months of daily use — a strong endorsement of both the steel and the heat treatment. Home cooks and professionals alike note the looks as a standout, describing it as a real looker that performs as well as it appears. One reviewer missed an earlier batch on sale and came back specifically for the next run, which tells you something about the repeat appeal. The consensus is consistent: sharp out of the box, light and nimble in use, and a strong value in its category.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Use wood or rubber cutting boards to protect the edge geometry and maximize knuckle clearance.
This 152mm petty is laser cut from san mai construction with a 19C27 stainless core clad in stainless steel on both sides. The blade geometry is thin and well executed at 2mm at the heel, with a 30mm blade height that keeps the profile nimble and responsive for both board work and in-hand tasks. At 2.8 oz the knife is genuinely light, which makes it comfortable across extended use and well suited to smaller hands as well as larger ones. The western handle is fitted with black pakka wood scales that are durable, moisture resistant, and cleanly finished. The combination of the hamon, the fit and finish, and the price point makes this one of the more visually compelling knives at CKTG in its category.
What Customers Are Saying: Professional cooks and home users alike describe this as a knife that earns a permanent place in their kit quickly. The sharpening response draws particular attention — multiple owners describe it as the easiest stainless they have worked with on water stones, with one professional cook noting it holds a razor edge through sustained line use and resharpens without resistance. The looks draw as much comment as the performance, with several buyers noting the knife is even more attractive in person than in photos. One reviewer bought it specifically as a knife small enough for their partner to use comfortably and describes it delivering on every front. The overall consensus is strong value, strong performance, and a knife that is difficult to set down once it is in rotation.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Strop regularly between sessions to maintain performance.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine, but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.
The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. This is a very nice slicer that looks great, is well-made, and comes at a good price.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine, but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.
The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. This is a very nice slicer that looks great, is well-made, and comes at a good price.
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.
Made from cut- and puncture-resistant canvas, this knife roll helps prevent scratches, nicks, and edge damage during transport. It rolls up tightly and secures with a sturdy canvas cord, making it easy to carry to work, culinary school, camping trips, or outdoor grilling sessions. Knives up to 16.9 inches in length fit comfortably when unrolled.
Care Instructions: Spot clean with a damp cloth and mild soap. Allow to air dry fully before storing. Do not machine wash or dry.
The bunka featured here is made from HAP40 steel by renowned blacksmith Tsukahara-San. HAP40 is right at the top of our preferred knife alloys. It is a very fine-grained steel with the ability to take an edge with relative ease and hold that edge through a prolonged period of use. HAP40 polishes to a super sharp edge that will eventually take on a nice patina. We have the core steel encased in a softer stainless steel for added protection, strength, and lightness.
Bunkas are great all-around kitchen knives. They have a really nice height-to-length ratio for tackling smaller proteins and vegetables. The slim tanto-style tip is perfect for getting into hard-to-reach places and taking on intricate tasks such as garnish preparation.
The edge grind is superb. It is a 60/40 bevel with an out-of-the-box sharpness that is among the best we have ever encountered. Fit and finish are of equal quality. The knife comes with a very nice black and gray pakka wood handle.
Our bunka saya is too big for this thin knife. Try the blade guard instead.
We are very fortunate to be able to offer these exclusively made knives to you. They represent a merging of traditional (methods) with modern (materials) and they would make a great addition to your kitchen knife roll or block.
The Kohetsu HAP40 Wa Gyuto 210mm is the smaller of the gyuto styles. It weighs in at about 5.5 ounces. It has a nice thin tip with a little distal taper towards the point. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
HAP40 is fine-grained enough to sharpen very well and rates 64-68 on the Rockwell Hardness Test (HRC) -- even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Kitchen knives made from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives. We recently upgraded the knife handle with this beautiful gray and black pakka wood octagonal handle you see pictured.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
There is a bit of an asymmetrical aspect to the grind but it should be good for both left- and right-handed users. The profile is moderately flat with a bit of belly towards the fine tip. They come out of the box with one of the sharpest edges we have seen. In keeping with other knives made from the "voodoo steel" HAP40, it will hold that edge for a long time. Sharpening is also not a huge chore as the steel takes a good edge without much trouble. These are high-performance knives in all respects. Fit and finish are also of a high order.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
The Kohetsu HAP40 Wa Gyuto 270mm is the largest blade in this line of exclusive-to-CKTG kitchen knives. It is a big knife perfectly sized for tackling large cuts of protein and working through those sacks of vegetables that pro chefs are faced with every day. A big cutting board and lots of counter space are needed to give this knife room to move. But given that space, this blade will outperform any smaller chef-style knives with ease and efficiency.
The profile is fairly flat all the way to the slim tip. It's also quite thin, to the point of being regarded as a laser-style blade. Its smaller dimensions relative to other 270mm gyutos make it a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its full stainless steel cladding over the core of HAP40 steel. This is one of the sharpest edges out of the box we have seen.
The blade is coupled to a nice upgraded dark gray pakka wood handle that's better looking and longer lasting. The knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives that combines great materials, good fit and finish, and a professional feel. The Kohetsu HAP40 Wa Gyuto is an easy choice for chefs looking for a big knife at a less-than-big price.
Kohetsu makes these knives out of HAP40 semi-stainless steel, which is forged to a very hard 65 Rockwell. In simple terms, it is an insanely hard steel. HAP40 is one of the hardest steels available for knife-making and it provides amazing edge retention. HAP40 polishes to a super sharp edge reasonably easily, especially considering its hardness. It holds that sharpness better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.
The blade is matched with a gray pakka wood handle and a black pakka wood ferrule.
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 octagonal handle made with pakka wood.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
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.
The slim and light blade measures just slightly under the advertised 150mm with a nice height of 30mm. It has a nicely shaped tip and gently rounded belly forward of the main cutting area. While it is on the thin side of petty blades it is certainly no laser. This fine utensil features a progressive grind and is finished with a symmetrical 50/50 bevel.
HAP40 steel is manufactured by Hitachi Metals, and the robust core of semi-stainless steel is then clad in a full stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. For lovers of traditional Japanese knives, we have specified this item with a lovely upgraded black and grey pakka wood octagonal handle.
The slim and light blade measures just slightly under the advertised 180mm with a nice height of 29mm. It has a nicely shaped tip and a gently rounded belly forward of the main cutting area. While it is on the thin side of petty blades, it is certainly no laser. This fine utensil features a progressive grind and is finished with an asymmetrical 50/50 bevel.
HAP40 steel is manufactured by Hitachi Metals. The robust core of this semi-stainless steel is then clad in a full stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. For lovers of traditional Japanese knives, we have specified this item with a lovely upgraded black and gray pakka wood octagonal handle.
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 has very good fit and finish on the handle, which is a traditional pakka wood octagonal design with a black pakka wood ferrule (the handle has been upgraded since the video was made). The balance is quite forward due to the light handle. This is a nice trait to have on a long-bladed knife. These knives are purposely sharpened with a very thin edge, especially in the tip region. Because of this, there might be some slightly cloudy scratch patterns in these areas. This is not a defect.
The Kohetsu HAP40 Wa Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.8 ounces. It has a nice thin tip with a little distal taper towards the point. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
HAP40 is fine-grained enough to sharpen very well and rates 65-66 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives. We recently upgraded the knife handle with the beautiful gray and black pakka wood octagonal handle you see pictured.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 HRC, harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. It also polishes to a razor-sharp edge fairly easily, especially considering its hardness. It holds an edge better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
The knife protector fits much better than a saya since this is a thin knife.
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.
Average rating is 4.8
By: Shawn
Alexandria,MNExcellent knife! I needed something my wife would not have to maintain like my carbon steel knives. The blade height is not high enough to keep my man knuckles off the cutting board,but fits her quite nicely. The edge is quite impressive out of the box slicing through newspaper as fast as you can push it with no hesitation and it falls right through food. I have been using it as a home cook for about a week with no noticeable drop in performance and no sharpening. It dropped one star because of the grind,it is not quite convex enough to prevent food from sticking to it. Well worth the money,buy it!
0.3By: Hutch
Chicago,ILExcellent knife,fit and finish is very good. The knife came sharp out of the box and holds its edge for a long time,thanks to the Hap40 steel. Performance is also very good,the knife is thin behind the edge and the grinds are good. A+ on this Gyuto,highly recommend.
0.3By: Steve
Castro Valley,CAThis is a great knife because it glides through hard veggies without effort. That is,of course,due mostly to the thinness of the blade. I haven’t used it long enough to saying anything about how well the steel stays sharp or how easy it is to sharpen. Mine is still wickedly sharp. It’s no secret that ultra hard particle steel knives will lose that insanely sharp edge somewhat quickly,but will hold a still very sharp edge for an equally insanely long time. This suits me just fine.
My knife is very light and the fit and finish are excellent. The blade height of only around 45mm doesn’t provide much room for knuckle clearance. It fits me just fine but it may bother some folks with very large hands.
0.3My knife is very light and the fit and finish are excellent. The blade height of only around 45mm doesn’t provide much room for knuckle clearance. It fits me just fine but it may bother some folks with very large hands.
By: Rai
Toronto,CanadaAbsolutely perfect knife for me. The size,the feel and the edge are just what I need for almost every job. I love it
0.3By: kevin
worcster,mathis is the best one i have used. I work at a very strong restraunt.before I need sharp my knivies everyday,include aoko knife.but this knife i use it 2 week,it was still very sharp.used one month,only sharp it with strop. this knife can cut meat like butter
0.3The Kohetsu HAP40 gyuto measures 210mm along the edge. With its medium height, this makes for a comfortable, light, and easy-to-wield knife capable of tackling almost every ingredient. The knife is on the thin side of the scale, but is certainly no laser. It has a nice progressive grind, which Mr. Tsukahara grinds more on the right side than the left, and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users.
The Hitachi-made HSS steel core is clad in full stainless steel for added protection and strength. The exposed semi-stainless edge will eventually take on a nice patina. A mahogany Western-style handle is attached with a stainless bolster and three rivets.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Average rating is 5
By: Lawrence yeung
Toronto,OntarioThis knife is just incredible I first ordered the nakiri version and the edge retention was just so phenomenal i just had to order the 240mm version,it lasted 3 weeks without having to hone it on my ceramic. In my opinion better than my $600 Takamura. This is the knife of the future guys. Even at rockwell 66 this knife doesn’t chip
0.3By: Wes
Los AngelesI’ve only had this one a week,but I’m already very impressed. I’ve banged it on the board a little and it is apparent that the edge on this knife just will not roll.
It’s a fairly heavy knife,and quite stiff. I think I understand why Mark went with a western handle out of the gate - this is not a delicate knife. On the other hand it is very thin - thinner,I’m surprised to see,than my Moritaka 210 gyuto.
I think this would be great for anyone who wanted an all-purpose knife that doesn’t have to be babied,and that takes and keeps a super-sharp edge without having to be sharpened too frequently. Which is exactly what I wanted,and got!
0.3It’s a fairly heavy knife,and quite stiff. I think I understand why Mark went with a western handle out of the gate - this is not a delicate knife. On the other hand it is very thin - thinner,I’m surprised to see,than my Moritaka 210 gyuto.
I think this would be great for anyone who wanted an all-purpose knife that doesn’t have to be babied,and that takes and keeps a super-sharp edge without having to be sharpened too frequently. Which is exactly what I wanted,and got!
The fourth knife in the line of HAP40 knives by Kohetsu is this great-looking 240mm gyuto. Its 50mm height places it about average compared to other 240mm gyutos, while its 2mm thick blade (at the heel) and 7.4oz weight are also typical for this type and style of knife. What's not average is its performance, especially related to ease of edge maintenance. It has a nice progressive grind, which Mr. Tsukahara grinds more on the right side than the left, and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users. I shot a video of him sharpening these knives that you can view at the bottom of this page.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
If you seek a blade to keep on ticking after a shift-long licking, then this outstanding kitchen knife just might be the answer to your needs. Finished with a mahogany Western-style handle and stainless bolster, it looks good too! A CKTG exclusive.
The Kohetsu HAP40 Western Gyuto 270mm is the king of the hill in this line of exclusive-to-CKTG kitchen knives. It is a large knife fit for tackling the big cuts of protein and working through the sacks of vegetables that pro chefs are faced with on a daily basis. It requires a big cutting board and lots of counter space. But given those criteria, this blade will outperform any smaller chef-style knives with ease and efficiency.
For all its length, the knife is not super tall at just 52.4mm. The profile is fairly flat all the way to the slim tip. It’s also quite thin…but no laser for sure. Because of its smaller dimensions relative to other 270mm gyutos, it is a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its fully stainless steel cladding over the core of HAP40 steel.
Coupled to a really comfortable Western-style mahogany handle with stainless bolster and rivets, the knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives, which combines great materials, good fit and finish, and a professional feel. The Kohetsu HAP40 Western gyuto is an easy choice for chefs looking for a big knife at a less-than-big price.
The alloy used for this honesuki is HAP40, a semi-stainless steel hardened to an impressive 65 Rockwell. Known for exceptional edge retention, HAP40 can be refined to a razor-sharp edge with relative ease given its hardness. The core is clad in full stainless steel, making the knife durable, long-lasting, and easy to maintain.
This HAP40 Western Honesuki is designed specifically for poultry work, with its pointed tip, triangular profile, and stout build. Unlike many single-bevel honesuki, this version features a double-bevel edge, which makes sharpening more straightforward. Keep in mind that honesuki are boning knives—not cleavers—so avoid using them to chop through bones.
The blade is paired with a handsome Western-style handle made from rosewood scales secured with three stainless steel rivets.
Average rating is 4
By: Ken
Parker,CoGot this knife yesterday and couldn’t wait to try it out. The cutting edge was very sharp at the toe and heal,but dull in the center of the blade. Upon close inspection I discovered that the cutting edge was concave in the center rather than convex or straight. After a couple of hours of reshaping and sharpening,the blade profile is now correct and the knife has taken an extremely fine edge. I put a 10 degree bevel on it and was surprised how easily it sharpens for such a hard steel.
It really does fall through food. I would have given the knife five stars if I didn’t have to profile the blade.
0.3It really does fall through food. I would have given the knife five stars if I didn’t have to profile the blade.
By: EJ
SeattleWow! The knife drops through food like nothing I’ve ever tried. Handle is beautiful and the grinds on the knife are excellent. Thanks!
0.3By: Matt
Pittsburgh,PAJust to echo what Ken said,the blade out-of-the-box on mine had a slight concavity to it in the middle (actually around 3/4ths of the way back on mine). I had no problem reshaping it rather quickly to make it flat with my Atoma 140 plate on my Edge Pro (this reprofiling took around 5 minutes). I also brought the bevel closer to a 50/50 grind,as the factory edge was very close to a chisel grind in fact,probably around 90/10. It’s now around 60/40 and I’ll bring it closer to 50/50 yet in future sharpenings but it’s already enough for there to be no issues with steering,etc.
I used my Angle Cube to do 10 degree / side bevel and used my stones all the way to Shapton Glass 16K,followed by stropping on balsa loaded with Ken’s .5 micron CBN and then roo leather loaded with .1 micron CBN. It is of course insanely sharp after going that far and thus far (having been a couple weeks of moderate home usage since the reprofiling and sharpening) the HAP40 steel really does seem to be holding such a keen edge very well. I’m also pleasantly surprised by how well food doesn’t stick to it - even very starchy russet potato slices have consistently stayed on the board instead of gluing themselves to the side of the knife.
It’s definitely a 5-star knife after the reprofiling but I’ll knock off one due to it needing that.
0.3I used my Angle Cube to do 10 degree / side bevel and used my stones all the way to Shapton Glass 16K,followed by stropping on balsa loaded with Ken’s .5 micron CBN and then roo leather loaded with .1 micron CBN. It is of course insanely sharp after going that far and thus far (having been a couple weeks of moderate home usage since the reprofiling and sharpening) the HAP40 steel really does seem to be holding such a keen edge very well. I’m also pleasantly surprised by how well food doesn’t stick to it - even very starchy russet potato slices have consistently stayed on the board instead of gluing themselves to the side of the knife.
It’s definitely a 5-star knife after the reprofiling but I’ll knock off one due to it needing that.
We have built this great-looking nakiri out of HAP40 semi-stainless steel. This alloy is made by Hitachi and is rich in tungsten, molybdenum, vanadium, and cobalt. Knives from this steel keep their sharpness 3 to 5 times longer than traditional blades. HAP40 is extremely tough, so it is fairly resistant to chipping along the edge. But despite this hardness and edge toughness, they are quite easy to sharpen on regular waterstones.
The Kohetsu HAP40 nakiri has a fine and understated look to the blade. It is enhanced by the attractive and ergonomic Western-style handle, which features mahogany scales and a stainless steel bolster.
The new HAP40 line from Kohetsu is a game-changer. Never before have you been able to have a blade so tough, so sharp, and so easy to maintain at such an affordable price.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Average rating is 5
By: Funkspieler
New York,NYBeautiful design. Excellent workmanship. Magnificent blade. Extremely sharp. I don’t expect the first sharpening to be easy. Or soon.
0.3By: Dave
Dallas,Texas This is a great petty. I chose this knife because of the steel and I am so glad I did. OOTB it is razor sharp. I believe this one will take lots of use and hold an edge longer than most. I got this one to be a user and it so far has exceed at every task I have used it on. Would I buy it again .. simple answer is you bet worth every penny.
0.3HAP40 is a semi-stainless, powdered high-speed steel (HSS) that takes and holds an edge better than any other steel available on our site. HAP40 is fine-grained enough to sharpen very well and rates 64-68 on the Rockwell Hardness Test (HRC)—even harder than the traditional carbon steels used for knives. We have specified hardness of 65-66 HRC for our blades. Unlike other HSS steels, they can be relatively easily sharpened on normal Waterstones, if not quite as quickly as traditional carbon steels. We think HAP40 holds the potential to become one of the best steels on the market for the production of high-quality, high-durability kitchen knives.
The finely ground blade of this lovely 120mm petty is welded to a stainless steel bolster, and a Western-style mahogany handle is attached with three stainless rivets.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes this results in a hazy/cloudy scratch pattern as a result. This is not a defect.
This lovely mid-sized petty is a perfect all-around utensil for chefs of all types. It's small enough for the most intricate work, like garnishes and hand-held peeling jobs, yet large enough for more general cutting and slicing purposes.
The slim and light blade measures just slightly under the advertised 150mm with a nice height of 29mm. It has a really well-shaped tip and slightly rounded belly forward of the main cutting edge. While it sits on the thin side of the fence, it is certainly no laser. It has a well-executed progressive grind and is finished with a symmetrical 50/50 bevel.
HAP steel is made by Hitachi Metals. This semi-stainless core steel is clad in a fully stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. A comfortable mahogany Western-style handle is attached to the nicely formed stainless bolster and tang with three rivets.
This lovely mid-sized petty is a perfect all-around utensil for chefs of all types. It’s small enough for the most intricate work, like garnishes and hand-held peeling jobs, yet large enough for more general cutting and slicing purposes.
This petty has a really well-shaped tip and slightly rounded belly forward of the main cutting edge. While it sits on the thin side of the fence, it is certainly no laser. It has a well-executed progressive grind.
HAP steel is made by Hitachi Metals. This core semi-stainless steel is clad in a fully stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. A comfortable mahogany Western-style handle is attached to the nicely formed stainless bolster and tang with three rivets.
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 270mm blade is the right length for single-draw slicing and carving - long enough to break down a whole salmon, roast, or leg of lamb in clean passes, compact enough to work in kitchens where a 300mm blade would feel unwieldy. The convex grind is a detail worth understanding: where a flat grind creates a straight wedge from spine to edge, a convex grind bows outward slightly, reducing food contact area during the cut and improving release from proteins. At 6.8 oz the knife carries its length without feeling heavy, and the edge arrives screaming sharp out of the box. The western black pakka wood handle makes this immediately familiar to cooks coming from European-style knives, and it is durable enough for daily professional use.
What Customers Are Saying: The first reviewer called it exactly what you want to hear - this is his third Kohetsu HAP40 knife, following two gyutos he already rates highly. He put the sujihiki straight to work at an all-you-can-eat sushi restaurant and used it all day on day one. Out-of-the-box edge was good, fit and finish was good, and it does not disappoint. A professional vote of confidence from someone who already knows the steel and trusts the line.
- Brand: Kohetsu
- Construction: San Mai
- Edge Steel: HAP40 Semi-Stainless
- Cladding: Full Stainless
- HRC: 65
- Grind: Convex
- Handle: Black Pakka Wood Western
- Weight: 6.8 oz (192 g)
- Blade Length: 268 mm
- Total Length: 390 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 41 mm
- Item Number: CHP-J270
Care Instructions: HAP40 is semi-stainless with a full stainless cladding - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; despite its hardness, HAP40 responds well and sharpens more easily than most hard steels. Strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kohetsuknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-knives-108.png||||||Kohetsu Knives||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||kohetsu kobl2ku1 konabl2 kohetsushinano rihakn kohetsusld kovgda kovgda1 kohetsuwhite2 ko1k6ts||||Kohetsu translates to "bring happiness and pleasure" or just "be happy." We hope by making these knives they will do just that for you. 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. Once you try a Kohetsu we hope it brings you years of cutting pleasure.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koknst3||item-1||solidtemplate||vg5stst||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-knives-sticker-3-x3-43.png||||||Kohetsu Knives Sticker||KohetsuSticker||shopbysteel > vg5stst||Shop by Steel > VG5 Stainless Steel > ||1.000 ||||||||0.001 ||||1||1||1||0||||||||This sticker of one of our most popular brands was designed by Ray Masters and he did a fantastic job on this. Measures 3" x 3". Thanks Ray!||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|minisword||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/mini-sword-60.png||||||Kohetsu Mini Sword||Minisword||shopbysteel > vg10steel > kovgda1||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||5.000 ||||||||0.200 ||||1||1||1||0||||||||This is a fun little novelty item I found in a shop in Sanjo City. It's a tiny Japanese sword. It's not sharp and its purpose is supposed to be to cut mochi, which is a small dessert item served in Japan. It could also be used as a butter knife or a letter opener but mostly it's just a fun little item that I thought our customers would enjoy. It measures about 5 inches.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koshbl2bu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shiano-blue-2-bunka-170mm-192.png||||||Kohetsu Shinano Blue #2 Bunka 170mm||TAP-B17J||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||185.000 ||||||||||||1||1||1||0||||||||Made in a workshop located in Niigata Prefecture by a very well-known blade master, the new Kohetsu Shinano knives represent another step in the ever-evolving Kohetsu line of Japanese kitchen knives.
The construction of this fun and functional bunka employs the san-mai method of awase (cladding) where a welded softer outer layer of steel laminates the hardcore of the blade. This cladding is applied on both sides of the hagane (inner core), but not over the spine. In the case of our Shinano line the cladding is a stainless steel, making maintenance a lot easier than needed with a full carbon blade. The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great-looking matte finish which adds a contrast to the exposed inner core edge.
Bunka style knives are gaining in popularity in the west. Their compact dimensions, added blade height, and fine tanto style tip make for a very versatile cutter. They are customarily flatter than gyutos or santokus, so push cutters will be more impressed by the profile.
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 Kohetsu Shinano knives.
The Shinano brand knives are made using the ever-popular Blue #2 steel. This is by far one of the most loved steels in the world of Japanese knives. It is a high-carbon steel that is known for its superior edge retention and its ability to take a more acute edge than White steels. The core steel is hardened to 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the Blue #2 inner core. It also makes daily maintenance a lot easier. San-mai translates to "three flat things" and it refers to the construction technique used in the manufacture of the blade, where two layers of a softer steel are used to encase the central core or "hagane." The core steel is exposed at the blade edge and also in the spine when viewed from above.
The blade path has been given a great looking matte finish, which contrasts beautifully with the hamon-look line, where the hagane is exposed at the edge bevel. It has a symmetrical 50/50 grind which is particularly well executed.
This 210mm gyuto is a bit oversized at 214mm and features a generous blade height of 47mm. It is about average in weight for this size blade at 5.2oz. We have finished this with a lovely walnut octagonal handle.
The core steel is hardened to 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the inner core. It also makes daily maintenance a lot easier than with iron clad blades. The blade face is given a lovely sand blasted matte finish which contrasts nicely with the polished cutting edge. It has a symmetrical 50/50 grind which is very nicely carried out.
The blade length is slightly over the advertised number, which, together with the average height, results in a comfortable sized knife for most applications and users. There is a flat spot toward the rear of the blade but it also features a nicely curved belly from just past the halfway point. This is not a lightweight. Rather it has a very solid, reassuring feel in the hand and on the board. This knife comes with a lovely walnut handle with black pakka wood ferrule.
All around, the Kohetsu Shinano Blue #2 Gyuto 240mm is a really well-constructed and well-finished knife at a very competitive price.
Our "secret" blacksmith responsible for these blades uses a soft stainless steel to cover the Blue #2 core. The cladding is applied in the san-mai technique, which involves covering both sides of the blade with the stainless steel but leaving the spine and cutting edge exposed. This lessens the maintenance requirement for a full carbon blade while increasing the strength of the inner core. The blade path of the knife is given a good-looking matte finish, which contrasts with the horizontal polished upper blade road and cutting edge.
The Kohetsu Shinano blades are quite thick and substantial. They are stiff and possess a nice feel in the hand and on the board. The honesuki is a classic poultry processing knife. It is made with a pointed tip to get into joints and tight spaces. It is not intended to cleave through bones, however.
We supply this knife with an octagonal handle made from walnut and black pakka wood.
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 contrast to the exposed inner core edge. It has a particularly well-executed symmetrical 50/50 grind. We have paired this knife with a lovely octagonal handle made from walnut and pakka wood (please note that the handle in the photos is current, but the handle in the video is the previous version and no longer available).
This is a classic tall petty in terms of length and blade height ratios, so it is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as a garnish prep knife or herb chopper. The short blade adds rigidity and stiffness, resulting in a quick, easy-to-control implement.
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 san mai construction wraps the SLD core in stainless cladding for added stain resistance and easier day-to-day care. A distinctive lattice-pattern finish with a polished look gives the knife a unique handcrafted appearance, while the bunka profile adds versatility for detail work, push cutting, and general prep. The even grind helps the knife feel balanced and easy to control, and the walnut octagonal handle with black pakka wood ferrule gives it a comfortable, secure grip. This is a very compelling option for anyone looking for a high-value Japanese bunka with excellent steel and standout looks.
Reviews Synopsis: Customers praise this knife as a tough, dependable workhorse with excellent sharpness, edge retention, and strong overall value. Reviews highlight the attractive lattice finish, comfortable feel in hand, and solid performance in real kitchen use, with several users noting that it compares favorably to much more expensive knives. Owners also appreciate the semi-stainless SLD steel for delivering strong performance with lower reactivity than typical carbon steel.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp saya or edge guard. Avoid bones, frozen foods, and very hard items. Use a wood or soft synthetic cutting board to protect the edge. Although SLD is highly stain resistant, it is not completely stainless, so basic drying and care are still recommended.
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.
The san mai construction pairs the SLD core with stainless cladding for added durability and strong corrosion resistance. A distinctive lattice-pattern finish with a polished look gives the blade a unique, handcrafted appearance without affecting performance. The even grind and versatile profile make this an easy, go-to gyuto for everyday prep, while the upgraded walnut octagonal handle with black pakka wood ferrule offers improved comfort and a more refined feel. This is a standout value for anyone looking for high-performance Japanese cutlery without a premium price tag.
Reviews Synopsis: Customers consistently praise this knife for its sharpness, smooth cutting feel, and outstanding value. One reviewer described it as a "life changing" knife that made cooking more enjoyable, noting excellent performance across slicing, dicing, and chopping tasks. Feedback highlights strong out-of-the-box sharpness and how much performance you get at this price point.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid bones, frozen foods, or very hard items. Use a wood or soft synthetic cutting board to protect the edge.
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.
Average rating is 4.5
By: Ian Rogers
Cotswolds,UKI bought this knife for detail work on
vegetables.
more Brunoise cuts.
Out of the box i tried immediately on some
onion and celery.
glides through onion very easy and excellent
sharpness from the SLD.
Appearance.
Very nice lattice pattern on the blade.
very thin grinds. handle needs some
sanding near the wooden handle and plastic
ferrule.
sharpness.
9/10
use.
very good rocking motion.
push cuts excellent.
feels good in the hand.
very light knife.
highly recommend for the price.
0.3vegetables.
more Brunoise cuts.
Out of the box i tried immediately on some
onion and celery.
glides through onion very easy and excellent
sharpness from the SLD.
Appearance.
Very nice lattice pattern on the blade.
very thin grinds. handle needs some
sanding near the wooden handle and plastic
ferrule.
sharpness.
9/10
use.
very good rocking motion.
push cuts excellent.
feels good in the hand.
very light knife.
highly recommend for the price.
By: Jesse F.
Fredericksburg,TX.Excellent quality for the price point. I’ll probably send it in to replace the handle,however,the blade is exceptional,it’ll shaved arm hair OOTB. I’ve only had this piece for 2 weeks so I’m not sure how the edge will hold up. Overall I am extremely pleased with this Nakiri.
0.3The san mai construction pairs the SLD core with stainless cladding for added durability and strong corrosion resistance, so discoloration during normal use is minimal. The blade features a distinctive lattice-pattern finish with a polished look that gives it a unique handcrafted appearance. The tall nakiri profile excels at push cutting and chopping vegetables, with plenty of blade height for knuckle clearance and easy food transfer. The walnut octagonal handle with black pakka wood ferrule offers a comfortable, secure grip and a clean, traditional look. This is a versatile, user-friendly nakiri that offers outstanding value.
Reviews Synopsis: Customers consistently praise this knife for its sharpness, smooth cutting performance, and excellent value. Many note how easily it glides through vegetables and how comfortable it feels in hand, even during extended prep. It is frequently described as a great first Japanese knife, with users appreciating the semi-stainless steel for its low maintenance and strong edge retention.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting bones, frozen foods, or very hard items. Use a wood or soft synthetic cutting board to protect the edge.
The stainless cladding combined with the semi-stainless nature of SLD makes upkeep easy while still offering the satisfying sharpening feel of a high carbon tool steel. The blade also features a distinctive lattice-pattern texture with a polished finish that gives the knife a unique visual character. Paired with a comfortable octagonal walnut handle and black pakka wood ferrule, this petty is a versatile small knife ideal for trimming, peeling, and detail work on the cutting board.
Care Instructions: Although SLD is highly stain resistant, we recommend hand washing and drying the knife after use. Do not place in the dishwasher or leave soaking in water. Use a quality cutting board such as wood or rubber and avoid cutting hard materials like bones or frozen foods.
The san mai construction pairs the SLD core with stainless cladding for easier maintenance and excellent stain resistance in normal kitchen use. A distinctive lattice-pattern finish with a polished look gives the knife a unique handcrafted appearance, while the santoku profile keeps it nimble, versatile, and well suited for slicing, chopping, and general prep. The walnut octagonal handle with black pakka wood ferrule provides a comfortable, secure grip and complements the blade nicely. This is a high-value santoku for anyone looking for solid steel, attractive fit and finish, and practical performance without overspending.
Reviews Synopsis: Customers consistently praise this knife for its value, balance, sharp cutting feel, and easy maintenance. Reviews describe it as light, nimble, and very capable in professional prep work, with several owners calling it a favorite or everyday go-to. While one reviewer felt the out-of-box edge could have been stronger, the overall feedback is very positive and highlights strong performance for the price.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp saya or edge guard. Avoid bones, frozen foods, and very hard items. Use a wood or soft synthetic cutting board to protect the edge. Although SLD is highly stain resistant, it is not completely stainless, so basic drying and care are still recommended.
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.
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.
Made in Japan, these tweezers are designed for detailed plating and delicate prep tasks. The fine, edged tips provide excellent grip, allowing you to confidently place microgreens, herbs, and small garnishes with precision. They also work well for tasks such as pulling pin bones from fish or handling small ingredients where control matters.
Each pair is engraved with “Kohetsu,” our house brand, a simple expression of our wish that you enjoy using them in your kitchen. Lightweight, balanced, and responsive, they are a focused tool built for accuracy and finesse.
Care Instructions: Hand wash and dry thoroughly after use. Avoid abrasive scrubbers that may scratch the surface. Do not leave soaking in water. Store in a dry place to prevent spotting or corrosion.
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.
The gyuto featured here measures 210mm along the edge, which falls on the shorter side of the scale for this style of knife. It is thus a very good choice for smaller hands or tight spaces. Due to its compact dimensions, it is also very nimble and easy to maneuver.
We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and three stainless pins.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kovgdagy24||item-1||solidtemplate||kovgda1||https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-240mm-230.png||||||Kohetsu VG-10 Damascus Gyuto 240mm||KVT-G24W||shopbysteel > vg10steel > kovgda1||Shop by Steel > VG-10 Steel > Kohetsu VG-10 Damascus > ||240.000 ||||||||1.000 ||||1||1||1||0||||||||The word Kohetsu translates to Be Happy, and this stunning knife should be quite able to bring a smile to your face!
This knife is constructed of VG-10 steel, a very popular stainless steel in the cutlery industry. This steel offers good corrosion and wear resistance while still retaining the ability to produce a very sharp edge. This is a popular steel among some of the well-known commercial companies. The cladding is not only beautiful, but stainless steel as well. This combination produces a very carefree knife. The engraving is etched. The hardness is 60/61 HRC. The edge is 50/50.
The handle on this series is of a western design. The scales are crafted from (black) pakka wood, and the fit and finish are good.
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.
We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and three stainless pins.
The blade is made with a VG-10 stainless steel core wrapped in stainless Damascus cladding, giving it good edge retention, easy maintenance, and a handsome layered finish. The stiff triangular blade, pointed tip, and 60/40 edge grind make it well suited for working around joints, trimming meat, and separating poultry cleanly from the bone. One customer described the knife as “beautiful, razor sharp, and very nimble,” and noted that the handle worked well even for smaller hands.
Care Instructions: This knife is very sharp from heel to tip, so use care around the back edge and heel area. Hand wash only, towel dry immediately, and avoid bones, frozen foods, and hard twisting cuts that could damage the edge.
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.
The knife is made using a stainless steel called VG-10. Blacksmith Tsukahara-san heat treats the alloy to 60 HRC before cladding it in multiple layers of a softer stainless steel in the san-mai style. The lovely Damascus pattern is beautifully etched and slightly matte in appearance. The blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.
This is a knife that will go places many others will not. It is also super nimble and very controllable. The stiff little blade sharpens up like a razor, so making those intricate garnishes and cuts will become a thing of pleasure and control. We just love this little utensil from the way it works to the way it looks.
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 the perfect knife for any chef starting out in the world of Japanese cutlery or for those cooks needing a precision implement at a very affordable price.
The stainless steel used in the Kohetsu Tsuchime knives is VG-5, which is listed at a hardness of 60. While hardness is only one of the factors when buying a knife, it is helpful to know. In terms of VG-5, 60 HRC is about as hard as this steel is normally taken. It is a tough steel, capable of taking a very nice edge and holding it through a long day at the chopping board. It is also a fairly easy stainless steel to sharpen as compared to other stainless alloys out there.
This is a short blade with big aspirations as a versatile cutting tool around the kitchen. Hand-held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies through herbs and other small items. A great-looking black pakka wood Western-style handle and stainless steel bolster complete the package.
The 150mm petty is one of the most versatile sizes in the kitchen. Its slender profile and fine tip make it ideal for slicing, trimming, detail work, and all the small- to medium-sized tasks where a full chef's knife feels too large. Many cooks find a good petty becomes their go-to blade for everyday prep.
This Kohetsu petty features a hammered tsuchime finish that helps reduce sticking while giving the blade added visual appeal. The knife is completed with a comfortable Western handle made from black pakka wood and fitted with a stainless bolster for durability and balance. It is a great choice for anyone looking for a capable, easy-maintenance introduction to Japanese cutlery or a dependable addition to an established knife kit.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher.
Specifications:
VG-5 is a tough stainless steel that sharpens easily and holds a fine edge well. Heat-treated to around 60–61 HRC, it offers a great balance of hardness and daily usability. The hammered cladding helps release food from the blade while giving the knife a distinctive, hand-worked appearance.
The santoku profile is known for its versatility — the name translates to “three virtues,” referring to slicing, chopping, and dicing. With a tall blade and comfortable Western handle, this Kohetsu santoku excels as a go-to prep knife for both home cooks and professionals who want a reliable workhorse without unnecessary fuss.
Care Instructions: Hand wash and dry after use. Do not put in dishwasher.
General Features
• Brand: Kohetsu
• Blacksmith Location: Seki, Japan
• Construction: San Mai, Laser Cut
• Cladding: Hammered Stainless (Tsuchime)
• Core Steel: VG-5 Stainless
• Hardness: 60–61 HRC
• Grind: Even 50/50 (see choil photo)
Specifications
• Weight: 6.2 oz
• Blade Length: 179 mm
• Total Length: 300 mm
• Spine Thickness: 2 mm
• Blade Height: 47 mm
• Handle Type: Western (Yo)
• Handle Material: Black Pakka Wood
||The Kohetsu VG-5 Santoku 180mm is a light, nimble, and easy-to-use kitchen knife designed to deliver strong performance at an accessible price point. Featuring a hammered tsuchime finish and stainless cladding over a VG-5 cutting core, this knife blends durability, sharpness, and low-maintenance convenience into one attractive package.
VG-5 is a tough stainless steel that sharpens easily and holds a fine edge well. Heat-treated to around 60–61 HRC, it offers a great balance of hardness and daily usability. The hammered cladding helps release food from the blade while giving the knife a distinctive, hand-worked appearance.
The santoku profile is known for its versatility — the name translates to “three virtues,” referring to slicing, chopping, and dicing. With a tall blade and comfortable Western handle, this Kohetsu santoku excels as a go-to prep knife for both home cooks and professionals who want a reliable workhorse without unnecessary fuss.
Care Instructions: Hand wash and dry after use. Do not put in dishwasher.
Specifications:
VG-5 is a subgroup of the V Gold line of stainless steel. It is similar steel to the ubiquitous VG-10 with a slightly larger grain structure, which is the result of a higher vanadium content. VG-10 also contains cobalt, which is absent from VG-5. It is tough steel, able to take a nice edge and hold it through a long session at the chopping board. It is a relatively easy steel to sharpen as compared to most other stainless alloys available.
This lovely sujihiki is a long knife, measuring in at 270mm. 270mm is about the most popular size for a slicing knife. It's great for carving and thin-slicing a variety of ingredients with speed and efficiency.
The knife comes with a well-made black pakka wood Western-style handle and stainless steel bolster, completing the package.
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.
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!
At the core of the blade is Hitachi White #2 carbon steel, one of the most beloved steels among sharpeners. White #2 is known for taking an extremely keen, razor sharp edge and for how quickly and easily it sharpens on water stones. If you enjoy maintaining your own knives, this steel is very rewarding to work with and can be brought back to screaming sharpness with minimal effort. The blade features soft iron cladding with a traditional kurouchi finish that adds a rustic look while helping protect the blade. The tall 50mm profile and thin grind make it excellent for chopping vegetables, herbs, and dense root crops with smooth, efficient cuts.
Care Instructions: White #2 steel is reactive and will develop a natural patina over time. Wash and dry the knife promptly after use and avoid leaving it wet or soaking in water. Use wooden or soft plastic cutting boards and avoid bones or very hard foods. Regular honing or stropping will help maintain the razor sharp edge between sharpenings.
The blade is forged from Hitachi White #2 carbon steel, a classic Japanese steel prized for its fine grain, sharpness, and ease of sharpening. Soft iron cladding and a traditional kurouchi finish help protect the core while giving the knife a rustic, workhorse appearance. Finished with a comfortable octagonal walnut handle and black pakka wood ferrule, this knife delivers excellent cutting feel and timeless simplicity. Kohetsu loosely translates to “be happy,” and this santoku is built to live up to its name.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
This new line is forged by the legendary Yoshikazu Tanaka, one of Japan’s most respected blacksmiths, and finished entirely in-house at Konosuke’s workshop. Each blade is hand-sharpened and polished on Japanese whetstones by Konosuke’s own craftsmen, ensuring the flawless grind, polish, and fit and finish that the brand is known for. The result is a knife that embodies the perfect balance of tradition, performance, and refinement.
Please note that these are unique, and each one will vary from the specs listed below.
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.
Average rating is 5
By: Jason Adams
BR,LAThanks for all the help guys. After months of research,I pushed the button. I called just to ask a few questions and Mark was great. Ordered on Friday,came in on Monday (that was free shipping too). I didn’t know that I was ordering a 210mm razor blade. There is no need to further describe how sharp this knife is and how well it cuts. If you have one,you know. If you don’t...,push the button. For anyone trying with this in your choice list,buy it. I dropped a tomato on it from about a foot up...warm butter. I am push cutting without even thinking about it,never would have even tried that before. I felt so bad about it’s blade hitting my regular wooden cutting board,I ordered a 20x15x3.5 inch end grain board. A beautiful knife like this should never touch anything else.
Now.... wa petty anyone? :D
By: Randy Kennison
Atlanta,GAExcellent knife. The wife with her tiny hands even has no trouble with this one. Razor sharp out of the box,and has held the edge very nicely so far. I would highly recommend this knife to anyone.
0.3The proprietary HD semi stainless steel is heat treated to approximately 61 HRC, delivering excellent edge retention with easy sharpening and lower maintenance than traditional carbon steels. The grind is thin behind the edge for clean, low resistance cutting, while the 2.5 mm spine at the base provides stability and confidence. This version is fitted with a traditional magnolia wood handle and genuine water buffalo horn ferrule, offering classic Japanese aesthetics, comfort in hand, and exceptional value. As with any thin, hard Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or sheath. Because the actual edge length is 220 mm, this knife is too long for standard 210 mm gyuto sayas. Please choose the leather sheath or an 8 inch blade guard instead.
The proprietary HD semi stainless steel is heat treated to approximately 61 HRC, providing an excellent balance of edge retention and easy sharpening. The blade is ground thin behind the edge for smooth, low resistance cutting, while the 2.5 mm spine at the base offers stability and confidence. The ebony octagonal handle with laurel wood ferrule adds weight, presence, and a sophisticated aesthetic that pairs beautifully with the clean blade finish. As with any thin, hard Japanese knife, avoid twisting, prying, or cutting hard items such as bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or sheath. It will not fit standard 210 mm gyuto sayas. Please choose the leather sheath or an 8 inch blade guard instead.
The 220mm gyuto is, hands down, the most popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios. The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished laurel octagonal handle.
Because this knife is 220mm, it is too long for all of our 210mm gyuto sayas. Please choose the leather sheath or the 8" blade guard instead.
Average rating is 4.7
By: Ryan
San Angelo,TXI have a lot of Japanese knives and this is by far the most impressive cutter due to the geometry and edge,but mainly the geometry. Noticeably thinner than a Tadatsuna INOX with better edge retention. The geometry is superb and the fit and finish is excellent although I don’t find the handle all that attractive but the saya is great. The steel qualities are comparable to the Ichimonji TKC,although the HD steel seems to be finer grained like white steel and produces a very refined edge. The TKC tends to have a more toothy edge which makes it better for slicing beef. The HD is awesome for cutting vegetables like onions and carrots that cause other knives to wedge. The edge holding is good but not stellar if used on poly boards. It must be used with a light hand but touches up easily on a 5K stone and also responds well to steeling. All around great knife,really good as a line knife,but not quite a workhorse. Mine is sharpened 80/20 at about 10-12 degrees.
0.3By: Chris
Milwaukee,WIEven expecting this to be thin and light,I was still in awe at just how light it really is. The 240 really feels like a 210. If you use a 240 regularly,maybe stepping to the 270 wouldn’t be a terrible idea. Many people talked of the handle being smallish. I find it very comfortable. I like the octagon/ round hybrid; and it seems a perfect size for the weight. Its actually about the same size as my 240 Takeda,which is a much larger knife. OOTB edge is good; not stellar. takes a little work to achieve a great edge,but does get exceedingly sharp. Have used it exclusively for several days on the line,and has maintianed it edge well,with occassional stropping only. The spine is nicely rounded,but not the choil,which is an easy fix. This knife has lived up to all my expectations 99.99% Thanks again,Mark! Great transaction as usual!
0.3By: Jeff Schriner
Louisville KYThis is one of the commonly hailed "laser" knives. Its a very thin chef’s knife. Superb fit and finish. Its comes very sharp but the edge is not a fine edge and you will not truly see the benefit of this superb knife unless you put this knife to some fine Japanese Waterstones. The geometry of this knife is very similar to a Suisin Honyaki and a Tadatsuna. This is a superb chef knife if you like em’ thin. Great buy for the money! The Saya it comes with is OK...about average as Japanese Saya’s go.
0.3By: Shaun
Abita Springs,LaMy first laser,and now one of my favorite all-time knives. This knife will get screaming sharp,more so than anything I’ve used. The steel is very fine grained.
The handle fits your hand great,the knife is super light,super thin,and super sharp OOTB. Only needed to be stropped. It holds its edge better than most stainless knives I’ve used but gets much sharper. I’ve heard things about these knives; now I see what all the fuss is about!
0.3The handle fits your hand great,the knife is super light,super thin,and super sharp OOTB. Only needed to be stropped. It holds its edge better than most stainless knives I’ve used but gets much sharper. I’ve heard things about these knives; now I see what all the fuss is about!
By: thombrogan
NHThe Konosuke HD 240mm wa-gyuto combines many positive features sought after in an ultra-thin chef knife.
First off,its fit and finish are impeccable. I tried to pec,but it’s got an evenly finished blade with completely eased choil and spine,a decent factory edge,and a great handle with waterbuffalo ferrules on both ends.
Second,this blade is thin. Thinned mine out more after a few uses,but it was waifer-thin right out of the box. Thin enough to be a laser or razor and make you hoot so loud you might get shot with a taser.
Third,and this ties in with the knife being thin,is it’s light. Whether you call it 4.7 ounces or 133.4 grams,you will not be calling it heavy. Love the way it seemingly floats from my knifeblock to my hand. Don’t love that I cackle maniacly when it happens - you’re making it too easy for my to be creepy when using your knives,Mr. Kosuke.
Fourth - its steel is some sort of high-end alloy built. When first sharpening it feels weird (words fail to describe - I’ve heard been described as similar to sharpening glass or carbon steel,but both descriptions fall short),but it’ll take an incredible edge with minimal stones (you don’t need the most or even second most expensive stones you can afford).
The sum of these four points is a knife that is an unbridled pleasure to use on meats,veggies,and fruits that is perfect out of the box and perfecter when its owner adds his or her embellishments to its edge.
That Mark & Susan ship it really fast and allow the purchaser to choose whether or not a saya is needed (if you travel with the blade,a saya is a great idea,but if you know you explode like Dr. Frankenstein every time you use the knife and decide it should only be in one kitchen,a saya is overkill).
0.3First off,its fit and finish are impeccable. I tried to pec,but it’s got an evenly finished blade with completely eased choil and spine,a decent factory edge,and a great handle with waterbuffalo ferrules on both ends.
Second,this blade is thin. Thinned mine out more after a few uses,but it was waifer-thin right out of the box. Thin enough to be a laser or razor and make you hoot so loud you might get shot with a taser.
Third,and this ties in with the knife being thin,is it’s light. Whether you call it 4.7 ounces or 133.4 grams,you will not be calling it heavy. Love the way it seemingly floats from my knifeblock to my hand. Don’t love that I cackle maniacly when it happens - you’re making it too easy for my to be creepy when using your knives,Mr. Kosuke.
Fourth - its steel is some sort of high-end alloy built. When first sharpening it feels weird (words fail to describe - I’ve heard been described as similar to sharpening glass or carbon steel,but both descriptions fall short),but it’ll take an incredible edge with minimal stones (you don’t need the most or even second most expensive stones you can afford).
The sum of these four points is a knife that is an unbridled pleasure to use on meats,veggies,and fruits that is perfect out of the box and perfecter when its owner adds his or her embellishments to its edge.
That Mark & Susan ship it really fast and allow the purchaser to choose whether or not a saya is needed (if you travel with the blade,a saya is a great idea,but if you know you explode like Dr. Frankenstein every time you use the knife and decide it should only be in one kitchen,a saya is overkill).
By: Dave
NHI’d been looking for months at all these thin blades,and couldn’t pull the trigger on any of them because of my uncertainties that they would hold up in a professional kitchen. This knife had many good reviews,and I’ve always been on to baby my knives somewhat anyways,so I took the plunge. First night with it at work,after using it through an 8 hour shift,I saw tomato relish on the list for the next morning. I stuck around and diced 2 cases of tomatoes in about 35 minutes with this bad boy,and I could still give my arm a decent shave after. Knife is very thin,and almost too light for my taste. It really feels like there’s nothing in my hand at all. My only complaint is that I went with the 240mm instead of the 270 :P
0.3By: Roger
Greensboro,NCThis HD impresses me more than I thought. It’s just as light and sharpe as its White #2 steel cousin. I haven’t had to sharpen it yet,so I don’t know if it will be comparable to the White #2 steel version.
0.3By: YV
Washington,DC Shipping was ridiculously fast,as always. Ordered on Monday,it was here on Wednesday. The knife: Ultra sharp,ultra thin. The first thing I cut with it was a Russet potato and it glided right through without any the usual "crack" you hear with other knives. I am using the OOTB edge so no experience with it on stones or with a different edge. The things stopping me from giving it five stars: It’s a bit too light. You’ll have to work the knife a little more,although the sharp edge definitely helps. Also,the blade is super thin so there is a slight slight amount of flex. I wouldn’t go smashing garlic with this thing,or any other action other than a cutting motion. It’s my go-to knife now.
0.3By: David
UKGreat service from Mark/Chefs knives to Go (shame about UK customs!)and for the money a fantastic product. Fit and finish is excellent,cuts beautifully as well as being very light and nimble. Highly recommended!
0.3By: Eric
Geneva,SwitzerlandSliced up some salmon sashimi today -- sliced through like butter.
0.3By: Rado
MinnesotaThe Koon HD 240mm is a fantastic knife! I have been using it solely for over a month and so far its performance has been outstanding. It is very thin (although I was expecting thinner for some reason),very light,and nimble. Its edge retention is great and it is very easy to sharpen. It also feels really nice on the waterstones. The reason I am giving it a 4 star is because I think this knife is slightly on the light side for my style of cutting but that is rather very subjective. The handle feels great – I feel that it has more grip when wet compared to the treated ones. It is rather light for my liking. The knife is also blade heavy so maybe opting out for aftermarket handle could balance the knife perfectly and add some needed weight. For the ones that wonder the knife does come little on the short side ~ 235mm. I have been using 240s and the difference in length is not noticable. Bottom line is that this knife is an outstanding performer and great value for the money. Mark,as usual,is top notch.
0.3By: Elizabeth
Cincinnati,OHI thought I had a sharp knife. Then I got the Konosuke. Wow. And I must say Chefknivestogo.com provided excellent service.
0.3By: Todd G
MarylandThis knife cuts like a dream! It just slides right through all kinds of meats and veggies. My first laser,and my favorite knife,by far. Just a joy to use.
0.3By: Josh
OhioJust got this knife today,it’s my first ever nice one. Although I can’t compare it to other japanese knives,the moderate amount of prep I did today was REALLY fun and the konosuke is probably 100,000 times better than the generic stainless I used to use. Get one or get a nicer one,and definitely get a saya.
0.3By: Thomas Furtner
Munich,GermanyWow,what a great knive! Due tue the thin blade it slides through the food. I did the tomato test after I had resharpened the knive with 1k,2k and 8k Stones it I needed only one half stroke without any force to cut it in the middle.
0.3The 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 blade is crafted from Konosuke’s proprietary HD2 monosteel, known for its fine grain structure, excellent edge retention, and easy sharpening response. The subtle convex grind enhances cutting performance and food release while maintaining a laser-like feel. This is a very thin, high-performance Japanese kitchen knife, so avoid twisting during cuts or cutting bones or frozen foods to prevent edge damage. The ebony octagonal handle is intentionally installed with a slight machi gap for traditional aesthetics and balance.
Care Instructions: Hand wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
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 blade is crafted from Konosuke’s proprietary HD2 monosteel, prized for its fine grain structure, excellent edge retention, and easy sharpening response. The subtle convex geometry enhances cutting performance and food release while maintaining a true laser-like feel. This is a very thin, high-performance Japanese kitchen knife, so avoid twisting during cuts or cutting bones or frozen foods to prevent edge damage. The ebony octagonal handle is intentionally installed with a slight machi gap for traditional aesthetics and balance.
Care Instructions: Hand wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
The HD2 Nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge, with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished ho wood handle with a water buffalo horn ferrule. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, going back to when they only burned the handle into place. Please see the photos.
The HD2 nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Ebony Octagonal handle. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, dating back to when they only burned the handle into place. Please see the photos.
The HD2 nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Laurel Octagonal handle. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, dating back to when they only burned the handle into place. Please see the photos.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after long work sessions.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light, nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after long work sessions.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light, nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treatment on the blade is in the range of 61 HRC. As mentioned, the grinds and geometry on this knife are designed for high performance, and boy, do they deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is a very nice ho wood octagonal design with a buffalo horn ferrule.
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treat on the blade is in the range of 61 HRC. As mentioned, the grinds and geometry on this knife are designed for high performance, and boy, do they deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is made of ebony and laurel in a slim, octagonal shape. Please note that Kosuke likes to install the handles with a small gap in the machi--it's intentional, and it's called Tokyo Style.
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treatment on the blade is in the range of 61 HRC. As mentioned, the grinds and geometry on this knife are designed for high performance, and boy, do they deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is laurel wood in an octagonal shape.
The Konosuke KS-01 Gyuto represents the latest step in Konosuke's pursuit of the perfect balance between sharpness, edge retention, cutting action, and everyday usability. Built with refined finishing techniques and in-house sharpening, this series pushes the boundaries.
Production numbers are limited, so if you're interested in the knife, don't wait! Expect the unmistakable Konosuke fit and finish that have earned the brand a loyal following.
Each knife is made by hand so measurements may vary.
Made from quality leather and stamped with the Konosuke logo, this keyring weighs just 8 grams and measures 6 cm in length not counting the metal ring. It is a fun, understated accessory that pairs perfectly with keys, knife bags, or zippers and makes a great gift for anyone who appreciates fine Japanese knives.
Care Instructions: Avoid prolonged exposure to water or moisture. If it gets wet, allow it to air dry naturally away from heat. Leather will darken and develop character over time with use.
This sheath is crafted from vegetable-tanned Japanese cowhide and made to fit Konosuke's 210mm laser gyuto. It offers a secure and elegant way to protect your knife during storage or travel.
Care & Use:
Always insert the knife spine-first to guide the edge safely into the sheath and reduce the chance of cutting the leather.
To remove the knife angle the blade slightly to the left and draw it out gently.
Because these sheaths are made from full-grain leather, natural variations such as small scars, wrinkles, or marks are common and should be appreciated as part of the material’s unique character. Over time, the leather will develop a rich patina and a more lustrous finish with use.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koleshfor24||item-1||solidtemplate||kohdkn||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-sheath-for-240mm-13.png||||||Konosuke Leather Sheath for 240mm||Kono-Leather240||specials > forknco > konosuke-knives > konosukelasers > kohdkn||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke HD2 Knives > ||60.000 ||||||||||||1||1||1||0||||||||Konosuke Leather Sheath for 240mm Gyuto
This sheath is crafted from vegetable-tanned Japanese cowhide and made to fit Konosuke's 240mm laser gyuto. It offers a secure and elegant way to protect your knife during storage or travel.
Care & Use
Always insert the knife spine-first to guide the edge safely into the sheath and reduce the chance of cutting the leather.
To remove the knife angle the blade slightly to the left and draw it out gently.
Because these sheaths are made from full-grain leather, natural variations such as small scars, wrinkles, or marks are common and should be appreciated as part of the material’s unique character. Over time, the leather will develop a rich patina and a more lustrous finish with use.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|konagy21||item-1||solidtemplate||kogsla||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-210mm-27.png||||||Konosuke Nashiji Gyuto 210mm||KGS-N-G210||specials > forknco > konosuke-knives > konosukelasers > kogsla||Resources > For Knife Collectors > Konosuke Knives > Konosuke Lasers > Konosuke GS+ > ||200.000 ||||||||||||1||1||1||0||||||||Experience the pinnacle of Japanese craftsmanship with the Konosuke Nashiji Gyuto 210mm, meticulously forged in Sakai, Japan. This exquisite knife boasts a traditional San Mai construction, marrying a razor-sharp GS+ semi-stainless edge with a resilient stainless steel cladding, all finished in the striking nashiji style. Designed for precision and balance, its 200mm blade, paired with a spine thickness of just 2mm at the base and a 42mm blade height, ensures effortless slicing and superior control. The uniquely crafted Khii Laurel octagonal handle, seamlessly integrated without a ferrule, provides a comfortable, secure grip while exuding timeless elegance.
The gyuto (Japan's all-purpose chef knife) at 210mm is the most versatile format in the lineup. Konosuke sources high-purity Swedish stainless steel - a fine-grained alloy heat-treated to 61 HRC - and grinds it to a profile thin enough that it moves through produce and proteins with almost no resistance. At 130g and 2.1mm at the spine, this is a knife that disappears in the hand during long prep sessions. The spine and choil are hand-rounded for a smooth, comfortable pinch grip - a detail that separates knives built for actual use from knives built to photograph well. The octagonal ho wood handle with buffalo horn ferrule is understated and well-balanced. Low-maintenance stainless construction with high-performance geometry is a combination that is harder to execute than it sounds, and Konosuke does it as well as anyone.
Care Instructions: Swedish stainless is low maintenance and resistant to rust. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention. The thin laser grind rewards careful technique on the stone - use light pressure and maintain a consistent angle to preserve the geometry.
- Maker: Konosuke
- Location: Sakai, Japan
- Steel: Swedish Stainless
- HRC: 61
- Grind: Even, Laser Thin
- Handle: Octagonal Ho Wood
- Ferrule: Buffalo Horn
- Weight: 4.6 oz (130g)
- Blade Length: 210mm
- Total Length: 360mm
- Spine Thickness at Base: 2.1mm
- Blade Height: 48mm
These knives are laser-thin, incredibly light, and finished to Konosuke’s famously high standards in Sakai, Japan. Each blade is crafted from fine-grained Swedish stainless steel, heat-treated to 61 HRC for superb edge retention and a silky-smooth sharpening feel.
The fit and finish are exceptional, with a rounded choil and spine for all-day comfort. Combined with Konosuke’s famously thin grind, the Swedish Stainless Gyuto glides through ingredients with minimal resistance and exceptional control.
It’s easy to see why this model has become a hot seller and why cooks are comparing it favorably to far more expensive knives. If you’ve been curious about Konosuke’s laser series, this is the one that’s turning heads right now.
Specifications
*Please note: Konosuke intentionally leaves a small gap between the handle and machi for aesthetic and traditional reasons.*||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koswstgy27||item-1||solidtemplate||gyutos270mm||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-steel-gyuto-270mm-55.png||||||Konosuke Swedish Stainless Gyuto 270mm||KSS-G270||resources > gyutos > gyutos270mm||Knife Types > Gyutos > Gyutos 270-300mm > ||295.000 ||||||||||||1||1||1||0||||||||The Konosuke Swedish Stainless Knives are crafted with precision, offering an ultra-thin, lightweight design that ensures exceptional balance and ease of use. Each knife features an impeccable fit and finish, with a rounded choil and spine for a comfortable grip, making them a pleasure to handle.
Made from high-quality Swedish stainless steel, these knives boast a fine-grained structure and are heat-treated to an impressive 61 Rockwell hardness. This meticulous construction results in superior edge retention and durability. Thanks to their expertly crafted thin grinds and refined geometry, these knives deliver outstanding cutting performance with minimal resistance.
The gyuto — Japans all-purpose chef knife — is the knife that does the most work in any serious kitchen, and the 185mm length is one of the more interesting choices in the range. Shorter than the standard 210mm that most Japanese knife buyers start with, it sits in a sweet spot that suits cooks who want the efficiency of a chef knife without the reach of a longer blade — responsive enough for detail work, capable enough for full prep sessions. Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, built the Kumadori line around this kind of practical thinking, and the 19C27 hamon gyuto is one of the most compelling arguments for what that approach delivers.
The blade is laser cut from san mai construction with a 19C27 Swedish stainless steel core clad in stainless steel, hardened to HRC 60-61. 19C27 is a Sandvik steel that occupies an unusual position — stainless enough to handle a professional kitchen environment without reactive care, but carbon-rich enough to sharpen quickly and hold a keen edge through sustained use in a way that most conventional stainless steels cannot match. The hamon running along the length of the blade is the visual signature of the Kumadori line, a traditional temper line that reflects the differential heat treatment used to harden the cutting edge while leaving the spine softer and more resilient. At 184mm blade length and 44mm height the knife is agile and well proportioned, and at 4.9 oz it has enough presence to handle larger tasks while remaining light enough for extended use. The black pakka wood handle is cleanly fitted and comfortable in a range of grip styles.
What Customers Are Saying: Professional line cooks describe this as a reliable workhorse that holds its edge through 50-plus hour weeks and sharpens back up quickly — exactly the performance profile that 19C27 is known for. Home cooks who received it as a gift describe it becoming the first knife they reach for, displacing other knives in the kitchen within the first weeks of use. The sharpness out of the box draws consistent praise, and the hamon finish earns attention from everyone who handles it. One reviewer notes a preference for a more curved bolster, which is worth knowing for cooks with strong opinions about handle geometry — but the blade quality and steel performance are endorsed without reservation across all four reviews.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good sharpening technique with an excellent edge. Strop regularly between sessions to extend time between sharpenings.
- Maker: Kotetsu Hamono
- Location: Seki City, Japan
- Line: Kumadori
- Construction: Laser Cut, San Mai
- Core Steel: 19C27 Stainless
- Cladding: Stainless Steel
- HRC: 60-61
- Finish: Hamon
- Edge Grind: Double Bevel
- Handle: Western (Yo)
- Scales: Black Pakka Wood
- Blade Length: 184mm
- Total Length: 304mm
- Spine Thickness at Heel: 2mm
- Blade Height: 44mm
- Weight: 4.9 oz (140g)
Average rating is 5
By: Brian Chang
Aiea,HawaiiA real looker,light weight and sharp out of the box.
0.3By: Rudy
Hershey,PATried to buy last time on the sale but was a little so slow. Mark came through and got another batch,so glad I got one this round. Would buy another one in a heartbeat awesome blade.
0.3By: Monique Kurz
Columbia,MOAmazing. No other words necessary. Thank you!
0.3The nakiri — Japans dedicated vegetable knife — is built around a simple principle: full flat edge contact with the board on every stroke. No curve, no tip to lift, no rocking motion required. Just clean, consistent push cuts through produce from heel to tip, which produces more uniform slices with less effort and a rhythm of cutting that is difficult to go back from once you have experienced it. Kotetsu Hamono put that format to work with the same 19C27 Swedish stainless steel and hamon finish that defines the rest of the Kumadori line, and the result is one of the better value propositions in the nakiri category at CKTG.
The blade is laser cut from san mai construction with a 19C27 stainless steel core clad in stainless steel, hardened to HRC 60 — stainless enough for low-maintenance professional use, carbon-rich enough to sharpen quickly and hold a keen edge through sustained prep work. The hamon temper line running along the blade is both a visual hallmark of the Kumadori line and a reflection of the differential hardening that gives the cutting edge its performance characteristics. At 166mm blade length and 44mm height the knife has a compact, agile footprint well suited to garde manger and saute prep, and at 5.5 oz it is light enough to use through long sessions without fatigue. The western handle is fitted with black pakka wood scales and sits comfortably in the pinch grip. One note worth passing along from professional users: at 44mm blade height knuckle clearance can be slightly tight for cooks with larger hands, particularly on thicker cutting boards — worth keeping in mind when choosing your setup.
What Customers Are Saying: Professional cooks describe this as a sharp, nimble prep knife that holds up through 50-hour workweeks with only weekly honing needed after two months of daily use — a strong endorsement of both the steel and the heat treatment. Home cooks and professionals alike note the looks as a standout, describing it as a real looker that performs as well as it appears. One reviewer missed an earlier batch on sale and came back specifically for the next run, which tells you something about the repeat appeal. The consensus is consistent: sharp out of the box, light and nimble in use, and a strong value in its category.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Use wood or rubber cutting boards to protect the edge geometry and maximize knuckle clearance.
- Maker: Kotetsu Hamono
- Location: Seki City, Japan
- Line: Kumadori
- Construction: Laser Cut, San Mai
- Core Steel: 19C27 Stainless
- Cladding: Stainless Steel
- HRC: 60
- Finish: Hamon
- Edge Grind: Double Bevel
- Handle: Western (Yo)
- Scales: Black Pakka Wood
- Blade Length: 166mm
- Total Length: 297mm
- Spine Thickness at Heel: 2mm
- Blade Height: 44mm
- Weight: 5.5 oz (156g)
This 152mm petty is laser cut from san mai construction with a 19C27 stainless core clad in stainless steel on both sides. The blade geometry is thin and well executed at 2mm at the heel, with a 30mm blade height that keeps the profile nimble and responsive for both board work and in-hand tasks. At 2.8 oz the knife is genuinely light, which makes it comfortable across extended use and well suited to smaller hands as well as larger ones. The western handle is fitted with black pakka wood scales that are durable, moisture resistant, and cleanly finished. The combination of the hamon, the fit and finish, and the price point makes this one of the more visually compelling knives at CKTG in its category.
What Customers Are Saying: Professional cooks and home users alike describe this as a knife that earns a permanent place in their kit quickly. The sharpening response draws particular attention — multiple owners describe it as the easiest stainless they have worked with on water stones, with one professional cook noting it holds a razor edge through sustained line use and resharpens without resistance. The looks draw as much comment as the performance, with several buyers noting the knife is even more attractive in person than in photos. One reviewer bought it specifically as a knife small enough for their partner to use comfortably and describes it delivering on every front. The overall consensus is strong value, strong performance, and a knife that is difficult to set down once it is in rotation.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Strop regularly between sessions to maintain performance.
- Maker: Kotetsu Hamono
- Location: Seki City, Japan
- Line: Kumadori
- Construction: Laser Cut, San Mai
- Core Steel: 19C27 Stainless
- Cladding: Stainless Steel
- HRC: 60-61
- Finish: Hamon
- Edge Grind: Double Bevel
- Handle: Western (Yo)
- Scales: Black Pakka Wood
- Blade Length: 152mm
- Total Length: 264mm
- Spine Thickness at Heel: 2mm
- Blade Height: 30mm
- Weight: 2.8 oz (80g)
||2.000 ||||1||1||1||0||||||||19C27 is a Swedish stainless steel produced by Sandvik that occupies an interesting position in the knife world — stainless enough for low-maintenance use, but with enough carbon to take a keen edge and sharpen easily on water stones in a way that most conventional stainless steels cannot match. Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, chose it as the core steel for the Kumadori line, and the result is a knife that performs like a semi-stainless without the reactive care requirements of carbon steel. The hamon — the visible temper line that runs along the length of the blade — is a traditional feature of differentially hardened Japanese blades, and on this knife it serves as both a functional indicator of the heat treatment and one of the most visually striking details in the line.
This 152mm petty is laser cut from san mai construction with a 19C27 stainless core clad in stainless steel on both sides, hardened to HRC 60-61 — a meaningful step up from most entry-level stainless steels. The blade geometry is thin and well executed at 2mm at the heel, with a 30mm blade height that keeps the profile nimble and responsive for both board work and in-hand tasks. At 2.8 oz the knife is genuinely light, which makes it comfortable across extended use and well suited to smaller hands as well as larger ones. The western handle is fitted with black pakka wood scales that are durable, moisture resistant, and cleanly finished. The combination of the hamon, the fit and finish, and the price point makes this one of the more visually compelling knives at CKTG in its category.
What Customers Are Saying: Professional cooks and home users alike describe this as a knife that earns a permanent place in their kit quickly. The sharpening response draws particular attention — multiple owners describe it as the easiest stainless they have worked with on water stones, with one professional cook noting it holds a razor edge through sustained line use and resharpens without resistance. The looks draw as much comment as the performance, with several buyers noting the knife is even more attractive in person than in photos. One reviewer bought it specifically as a knife small enough for their partner to use comfortably and describes it delivering on every front. The overall consensus is strong value, strong performance, and a knife that is difficult to set down once it is in rotation.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Strop regularly between sessions to maintain performance.
This 152mm petty is laser cut from san mai construction with a 19C27 stainless core clad in stainless steel on both sides, hardened to HRC 60-61 — a meaningful step up from most entry-level stainless steels. The blade geometry is thin and well executed at 2mm at the heel, with a 30mm blade height that keeps the profile nimble and responsive for both board work and in-hand tasks. At 2.8 oz the knife is genuinely light, which makes it comfortable across extended use and well suited to smaller hands as well as larger ones. The western handle is fitted with black pakka wood scales that are durable, moisture resistant, and cleanly finished. The combination of the hamon, the fit and finish, and the price point makes this one of the more visually compelling knives at CKTG in its category.
What Customers Are Saying: Professional cooks and home users alike describe this as a knife that earns a permanent place in their kit quickly. The sharpening response draws particular attention — multiple owners describe it as the easiest stainless they have worked with on water stones, with one professional cook noting it holds a razor edge through sustained line use and resharpens without resistance. The looks draw as much comment as the performance, with several buyers noting the knife is even more attractive in person than in photos. One reviewer bought it specifically as a knife small enough for their partner to use comfortably and describes it delivering on every front. The overall consensus is strong value, strong performance, and a knife that is difficult to set down once it is in rotation.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Strop regularly between sessions to maintain performance.
- Maker: Kotetsu Hamono
- Location: Seki City, Japan
- Line: Kumadori
- Construction: Laser Cut, San Mai
- Core Steel: 19C27 Stainless
- Cladding: Stainless Steel
- HRC: 60-61
- Finish: Hamon
- Edge Grind: Double Bevel
- Handle: Western (Yo)
- Scales: Black Pakka Wood
- Blade Length: 152mm
- Total Length: 264mm
- Spine Thickness at Heel: 2mm
- Blade Height: 30mm
- Weight: 2.8 oz (80g)
||1.000 ||||1||1||1||0||||||||The Blue #2 (Aogami #2) steel at the core of this knife is one of the most trusted reactive steels in Japanese knife making - predictable, easy to sharpen, and capable of a keen, refined edge that rewards good technique on the stones. Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, builds the Nashiji line around that steel in a San Mai laminated construction that wraps the reactive core in soft stainless cladding. The result is a knife that performs like carbon at the edge while offering meaningfully better corrosion resistance across the rest of the blade surface.
This 210mm gyuto - Japan's all-purpose chef knife - runs slightly compact at 202mm of actual cutting edge, which puts it in an interesting spot between a santoku and a full-length gyuto. The blade is finished above the shinogi in a hammered nashiji (pear skin) texture that gives it visual character and helps with food release. The exposed Blue #2 core at the edge will develop a patina with use, which actually adds a degree of rust resistance over time. The primary grind is symmetrical with a secondary bevel ground 70/30, which works well for both right- and left-handed cooks. The handle material is not specified on the page - please confirm before publishing.
What Customers Are Saying: Reviewers highlight the knife's balance and lightweight feel as standout qualities, with several noting it sits in a sweet spot between a santoku and a full gyuto - nimbler than most 210mm knives and more versatile in shape than a shorter blade. Professional cooks praise the edge retention, with one executive chef noting this knife outlasts his other knives between sharpenings. Multiple buyers purchased it as a gift and report recipients are delighted with the fit and finish. The stainless cladding draws specific praise from cooks who want lower maintenance than a full carbon blade without giving up the feel of reactive steel at the edge.
Care Instructions: The Blue #2 core is reactive carbon steel - wipe and dry the blade immediately after use and avoid leaving acidic foods on the edge. The stainless cladding protects most of the blade surface, but the exposed carbon core at the edge will patina with use. Apply a light coat of camellia oil for long-term storage. Hand wash only, sharpen on quality water stones, and strop regularly between sharpenings to keep the edge at its best.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|minamoto2||item-1||solidtemplate||minabl2||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-nashiji-blue-2-nakiri-165mm-164.png||||||Kotetsu Nashiji Blue #2 Nakiri 165mm||MKN-YA902||shopbysteel > blue2steel > minabl2||Shop by Steel > Blue #2 Steel > Kotetsu Nashiji Blue #2 > ||135.000 ||||||||1.000 ||||1||1||1||0||||||||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.Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Weight: 6.0 oz (172 g) Blade Length: 166 mm Total Length: 291 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|minabl2pe13||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-nashiji-blue-2-petty-135mm-194.png||||||Kotetsu Nashiji Blue #2 Petty 135mm||MKN-YA903||resources > petty-knives > 120mmpettys||Knife Types > Petty Knives > 120-140mm Pettys > ||110.000 ||||||||1.000 ||||1||1||1||0||||||||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. Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Location: Seki City, Japan Construction: San Mai Edge Steel: Blue #2 Edge Grind: Even HRC: 62 Cladding: Stainless Finish: Hammered Polished Weight: 2.6 oz (76 g) Blade Length: 132 mm Total Length: 235 mm Spine Thickness at Heel: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|minabl2sa18||item-1||solidtemplate||minabl2||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-nashiji-blue-2-santoku-180mm-186.png||||||Kotetsu Nashiji Blue #2 Santoku 180mm||MKN-YH3000||shopbysteel > blue2steel > minabl2||Shop by Steel > Blue #2 Steel > Kotetsu Nashiji Blue #2 > ||135.000 ||||||
This 210mm gyuto - Japan's all-purpose chef knife - runs slightly compact at 202mm of actual cutting edge, which puts it in an interesting spot between a santoku and a full-length gyuto. The blade is finished above the shinogi in a hammered nashiji (pear skin) texture that gives it visual character and helps with food release. The exposed Blue #2 core at the edge will develop a patina with use, which actually adds a degree of rust resistance over time. The primary grind is symmetrical with a secondary bevel ground 70/30, which works well for both right- and left-handed cooks. The handle material is not specified on the page - please confirm before publishing.
What Customers Are Saying: Reviewers highlight the knife's balance and lightweight feel as standout qualities, with several noting it sits in a sweet spot between a santoku and a full gyuto - nimbler than most 210mm knives and more versatile in shape than a shorter blade. Professional cooks praise the edge retention, with one executive chef noting this knife outlasts his other knives between sharpenings. Multiple buyers purchased it as a gift and report recipients are delighted with the fit and finish. The stainless cladding draws specific praise from cooks who want lower maintenance than a full carbon blade without giving up the feel of reactive steel at the edge.
- Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono)
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Blue #2 (Carbon)
- Cladding: Stainless
- Finish: Nashiji (Pear Skin), Hammered
- Edge Grind: 70/30
- Weight: 5.9 oz (168 g)
- Blade Length: 202 mm
- Total Length: 323 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm
Care Instructions: The Blue #2 core is reactive carbon steel - wipe and dry the blade immediately after use and avoid leaving acidic foods on the edge. The stainless cladding protects most of the blade surface, but the exposed carbon core at the edge will patina with use. Apply a light coat of camellia oil for long-term storage. Hand wash only, sharpen on quality water stones, and strop regularly between sharpenings to keep the edge at its best.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|minamoto2||item-1||solidtemplate||minabl2||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-nashiji-blue-2-nakiri-165mm-164.png||||||Kotetsu Nashiji Blue #2 Nakiri 165mm||MKN-YA902||shopbysteel > blue2steel > minabl2||Shop by Steel > Blue #2 Steel > Kotetsu Nashiji Blue #2 > ||135.000 ||||||||1.000 ||||1||1||1||0||||||||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.
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.
||1.000 ||||1||1||1||0||||||||The santoku is a Japanese take on a Western chef knife. Santoku means “three virtues” in Japanese. This refers to the three cutting styles this knife is designed to perform: slicing, dicing, and mincing. The blade has a wide sheep’s foot profile with a flat edge that curves to the tip. This knife is much lighter, shorter, and thinner than its Western counterpart.
The Kotetsu santoku is a great example of this useful blade. The Aogami blue #2 core steel is a very popular carbon material. Blue steel #2 has the same carbon content as white steel #2, with additional elements chromium and tungsten. With these additional ingredients, blue steel #2 blades often display better edge retention and durability.
The outer stainless steel cladding aids in rust prevention and general maintenance. The subtle hammered finish above the shinogi and the beautiful sandblasted nashiji give this blade a look and feel normally associated with knives costing considerably more money.
A fine black pakka wood handle with stainless bolster completes the package and adds up to a knife worthy of any kitchen, professional chef, or home cook.Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Weight: 5.3 oz (150 g) Blade Length: 180 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mibl2ts||item.||solidtemplate||minamoto||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-blue-2-tsuchime-50.png||||||Kotetsu Tsuchime Blue #2||||resources > japanese-knives > minamoto||Knife Types > Japanese Knives > Kotetsu Knives > ||||||||||||||0||1||0||0||||mibl2tsna16 mibl2tsgy18 kobl2tssa16||||Kotetsu Tsuchime Blue #2 is an excellent introduction to Japanese knives at an affordable price. You'll be amazed at how well these knives cut.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mibl2tsgy18||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-blue-2-tsuchime-gyuto-180mm-100.png||||||Kotetsu Tsuchime Blue #2 Gyuto 180mm||MKT-YH101||resources > gyutos > gyutos1||Knife Types > Gyutos > Gyutos 180-195mm > ||120.000 ||||||||||||1||1||1||0||||||||The Kotetsu Tsuchime Blue #2 Gyuto is a strong first step into Japanese chef knives, giving real cutting performance without a high price. Made in Seki City, Japan by Kotetsu Hamono, this gyuto is built to handle a wide mix of kitchen tasks from vegetables to proteins with easy control and a balanced feel. It is lightweight enough for everyday use yet substantial enough to inspire confidence for longer prep sessions, making it an excellent first upgrade for home cooks who want to learn what a quality Japanese blade can do.
At the heart is an Aogami 2 Blue Paper steel core, valued for sharpness that lasts, a clean slicing feel, and sharpening that is straightforward for novices and experienced users alike. Stainless steel cladding adds durability and lowers maintenance, while the hammered tsuchime finish helps food release and gives the knife a timeless, handworked look. This combination yields a knife that cuts far above its cost and rewards users who want to explore Japanese blades without overthinking the purchase.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Maker: Kotetsu Hamono formerly Minamoto Kotetsu Hamono Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Aogami 2 Blue Paper Steel HRC: 61 +- Cladding: Stainless Steel Finish: Tsuchime Hammered Edge Grind: Even 50 50 Handle: Black Walnut Western Engraving Kanji: Stamped Weight: 4.9 oz 138 g Blade Length: 184 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mibl2tsna16||item-1||solidtemplate||wehana||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-blue-2-tsuchime-nakiri-165mm-100.png||||||Kotetsu Tsuchime Blue #2 Nakiri 165mm||MKT-YH102||resources > nakiri-knives > wehana||Knife Types > Nakiris > Western Handled Nakiris > ||120.000 ||||||||||||1||1||1||0||||||||The Kotetsu Tsuchime Blue #2 offers an approachable entry into Japanese kitchen knives with performance that immediately stands out. Made in Seki City, Japan by Kotetsu Hamono, this knife is designed to deliver excellent cutting ability, comfortable handling, and long term reliability at a very reasonable price point. It is well suited for home cooks who want a noticeable upgrade in sharpness and feel without added complexity.
The blade features an Aogami 2 Blue Paper steel core, valued for its edge retention, clean cutting feel, and ease of sharpening. Stainless steel cladding improves durability and reduces maintenance, while the hammered tsuchime finish helps with food release and adds a traditional handmade look. This combination of materials and construction creates a knife that cuts far above its price and makes an excellent first step into Japanese knives.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Maker: Kotetsu Hamono formerly Minamoto Kotetsu Hamono Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Aogami 2 Blue Paper Steel HRC: 61 +- Cladding: Stainless Steel Finish: Tsuchime Hammered Edge Grind: Even 50 50 Handle: Black Walnut Western Engraving Kanji: Stamped Weight: 5.7 oz 164 g Blade Length: 160 mm Total Length: 290 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kobl2tssa16||item-1||solidtemplate||mibl2ts||https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-blue-2-tsuchime-santoku-165mm-95.png||||||Kotetsu Tsuchime Blue #2 Santoku 170mm||MKT-YH100||resources > japanese-knives > minamoto > mibl2ts||Knife Types > Japanese Knives > Kotetsu Knives > Kotetsu Tsuchime Blue #2 > ||120.000 ||||||||||||1||1||1||0||||||||The Kotetsu Tsuchime Blue #2 is an excellent introduction to Japanese kitchen knives, offering impressive cutting performance at an approachable price. Made in Seki City, Japan, this knife is designed for cooks who want a noticeable step up in sharpness and feel without moving into fragile or high maintenance territory. The balanced profile and moderate weight make it comfortable and confidence inspiring for everyday prep.
The blade features an Aogami 2 Blue Paper steel core, known for strong edge retention, clean cutting feel, and easy sharpening. Stainless steel cladding adds durability and reduces maintenance, while the hammered tsuchime finish helps with food release and gives the knife a classic handmade look. This combination delivers excellent performance, long edge life, and reliability that will surprise anyone new to Japanese knives.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Aogami 2 Blue Paper Steel HRC: 61 +- Cladding: Stainless Steel Finish: Tsuchime Hammered Edge Grind: Even 50 50 Handle: Black Walnut Western Engraving: Stamped Kanji Weight: 5.1 oz 144 g Blade Length: 171 mm Total Length: 297 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mivgda21gy||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/minamoto-vg-10-damascus-210mm-gyuto-121.png||||||Kotetsu VG-10 Damascus Gyuto 210mm||MKD-M102||resources > gyutos > gyutos210mm > 21wehagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||195.000 ||||||||2.000 ||||1||1||1||0||||||||One review — brief but positive. Per the template that qualifies for four paragraphs. I will differentiate the opener from the 240mm and focus on what the 210mm length specifically offers. The spec list here is missing the layer count — I will carry over 33-layer from the 240mm page as it is the same line.
The 210mm gyuto is where most serious cooks land when they make their first move into Japanese kitchen knives, and for good reason. It is long enough to handle full-sized proteins and efficient prep work, compact enough to remain responsive and easy to control across an entire service, and balanced in a way that makes it feel like a natural extension of the hand rather than a tool being wielded. Kotetsu Hamono built this knife from the same VG-10 Damascus construction as the 240mm in the line, in a format that is easier to recommend as a first Japanese gyuto or an everyday workhorse for cooks who do not need the reach of a longer blade.
The blade is constructed with a VG-10 stainless steel core at HRC 60 clad in 33-layer stainless suminagashi (flowing water Damascus), the same pairing found throughout the Kotetsu Damascus series. The grind is thin throughout — 2mm at the heel, tapering to a fine edge — which produces noticeably less resistance through most cutting tasks than a heavier western knife at the same length. At 210mm blade length and 46mm height the knife has solid knuckle clearance and enough blade surface for efficient work on larger produce and proteins, while the western handle fitted with black pakka wood scales keeps the grip familiar and accessible for cooks transitioning from European-style knives. The 33-layer damascus cladding gives the blade a visually distinctive surface that holds up well through regular use without requiring special maintenance.
What Customers Are Saying: The reviewer on this page keeps it simple and direct: cuts great, looks great, nice handle. For a knife at this price point with this construction, that kind of uncomplicated satisfaction is exactly what the product is designed to deliver — and it does.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to maintain the edge between sessions. The damascus cladding is stainless and requires no special treatment beyond normal cleaning.
Kotetsu Hamono has been producing quality knives from Seki City for decades, and the brand operates with a clear philosophy: strong steel, thin grinds, good fit and finish, and pricing that keeps the knives accessible to serious cooks rather than just collectors. The VG-10 Damascus gyuto is one of the more visually striking expressions of that approach — a 33-layer damascus cladding over a VG-10 stainless core that produces the flowing water pattern that knife enthusiasts recognize immediately, on a blade built to be used every day rather than displayed.
The blade is constructed with a VG-10 stainless steel core — a proven, well-regarded steel hardened here to HRC 60 — clad in 33-layer stainless suminagashi (flowing water Damascus). The grind is notably thin for the price point, which translates directly into less resistance through most cutting tasks and a nimbler feel than a typical German chef knife at the same length. At 248mm blade length and 50mm height this is a substantial knife with excellent knuckle clearance and enough blade to handle full-sized proteins and large-volume produce prep efficiently. The 2mm spine tapers toward a fine edge and the balance point falls just behind the pinch grip, which reviewers consistently describe as natural and confidence-inspiring. The blade profile carries good belly for rock chopping while retaining a flat enough section near the heel for push cutting. The western handle is fitted with black pakka wood scales and is cleanly constructed throughout.
What Customers Are Saying: The single review on this page is one of the most detailed in the Kotetsu lineup and covers the knife thoroughly. The reviewer describes the sharpness out of the box as excellent, the thinness as a genuine revelation compared to heavier German alternatives, the balance as perfect, and the fit and finish as beautiful. The blade profile earns specific praise for its versatility across cutting styles. One honest note: a minor burr was present on the choil and spine out of the box — the reviewer notes it was not uncomfortable in use and easily addressed with a little sandpaper, but it is worth mentioning for buyers who appreciate knowing what to expect. The overall verdict is an enthusiastic recommendation for anyone looking for a sharp, light, nimble, and visually impressive 240mm gyuto.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to maintain the edge between sessions. The damascus cladding is stainless and requires no special treatment beyond normal cleaning.
Invite protection and good fortune into your home with this Kotobuki Maneki Neko, the beloved Japanese “beckoning cat.” This small charm embodies centuries of folk tradition and craftsmanship, symbolizing the power to ward off misfortune while welcoming positive energy and prosperity.
The black Maneki Neko is especially prized for its yakuyoke qualities — protection from bad luck, illness, and evil spirits. Place it on a desk, shelf, or entryway to create a comforting presence and a touch of authentic Japanese culture in your space.
Each piece is crafted in Japan using traditional methods, reflecting the careful artistry and meaning behind this enduring good-luck symbol.
Care Instructions: Wipe clean with a soft cloth. Avoid harsh cleaners and prolonged moisture to maintain the finish.
Brand: Kotobuki Material: Ceramic Color: Black Height: Approx. 2.5" (6.5 cm) Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|feshcagobeca||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/feng-shui-gold-cat-kotobuki-maneki-neko-charm-13.png||||||Kotobuki Maneki Neko - Gold Beckoning Cat||D-31G-GoldCat||knife-accessories > giftideas||Accessories > Gift Ideas > ||15.000 ||||||||||||1||1||1||0||||||||Invite prosperity, positive energy, and protection into your space with this Kotobuki Gold Maneki Neko, the traditional Japanese “beckoning cat.” This small ceramic charm draws on centuries of folk belief and craftsmanship, symbolizing good fortune, abundance, and the gentle warding off of misfortune.
The gold Maneki Neko is especially associated with wealth, success, and financial good luck, making it a popular choice for businesses, home offices, and entryways. Its raised paw is said to beckon opportunity and positive energy, while its compact size allows it to fit comfortably on a desk, shelf, or countertop as a subtle yet meaningful accent.
Each piece is crafted in Japan using traditional ceramic techniques, reflecting the care, symbolism, and cultural significance behind this enduring good-luck figure. Slight variations in glaze and finish are natural and add to the charm of each individual piece.
Care Instructions:
Wipe clean with a soft, dry cloth. Avoid harsh cleaners, abrasive materials, and prolonged exposure to moisture to preserve the finish.
Brand: Kotobuki Material: Ceramic Color: Gold Height: Approx. 2.5 in / 6.5 cm Made In Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|feshiwhcat||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/feng-shui-white-beckoning-cat-kotobuki-maneki-neko-charm-13.png||||||Kotobuki Maneki Neko - White Beckoning Cat||D-31W-WhiteCat||knife-accessories > giftideas||Accessories > Gift Ideas > ||15.000 ||||||||||||1||1||1||0||||||||Invite peace, happiness, and positive beginnings into your space with this Kotobuki White Maneki Neko, the traditional Japanese “beckoning cat.” Long associated with purity and good fortune, this small ceramic charm reflects centuries of folk tradition centered on protection, harmony, and welcoming beneficial energy into daily life.
The white Maneki Neko is commonly linked to overall good luck, happiness, and positive outcomes, making it a thoughtful choice for the home, workplace, or as a symbolic gift. Its raised paw is said to beckon good fortune, while its simple, calming color gives it a timeless and versatile presence on a desk, shelf, or entryway.
Each piece is crafted in Japan using traditional ceramic methods, with subtle variations in glaze and finish that reflect its handmade nature. These small differences add character and ensure that each figure is unique.
Care Instructions:
Wipe clean with a soft, dry cloth. Avoid harsh cleaners, abrasive materials, and prolonged exposure to moisture to preserve the finish.
Brand: Kotobuki Material: Ceramic Color: White Height: Approx. 2.5 in / 6.5 cm Made In Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuhnrikon||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-83.png||||||Kuhn Rikon||||equipment||Suppliers > ||||||||||||||0||1||0||0||||kuriicbrkn20 kuriswcape kuripe3pcset kuripakn kuriswmepe kuhn-rikon-garlic-press kuhn-rikon-auto-safety-lidlifter-can-opener-red kuhn-rikon-gripper-jar-opener-white||||Kuhn Rikon makes some of the best no-nonsense kitchen tools on the market. Their Swiss designs focus on performance, durability, and ease of use. From peelers to garlic presses, these are reliable tools our customers use every day. Take a look at our current lineup below.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuhn-rikon-auto-safety-lidlifter-can-opener-red||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-auto-safety-lindlifter-can-opener-red-48.png||||||Kuhn Rikon Auto Safety LidLifter Can Opener Red||2242||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||29.000 ||||||||||||1||1||0||0||||||||The Kuhn Rikon Auto Safety LidLifter® Can Opener is a smart, no-nonsense tool designed to make opening cans safer, cleaner, and easier. Using a side-cutting mechanism, it removes lids without creating sharp edges or metal shavings. The opener automatically locks onto the can and cuts smoothly around the lid with very little effort, making it ideal for everyday use.
The cutting wheel engages from the side rather than the top, leaving both the lid and rim smooth while keeping the contents untouched for better hygiene. A built-in lid lifter allows you to remove the top without using your hands, and the ergonomic design provides good control and comfort during use. There’s a slight learning curve at first, but once you get the feel for it, the performance is smooth and consistent. Durable, safe, and thoughtfully designed, this is a big upgrade over traditional can openers.
What Customers Are Saying: Customers love how easy and safe this opener is to use. It leaves no sharp edges, requires very little effort, and works especially well for those with weaker grip strength or arthritis. While a few mention a short learning curve, most say it quickly becomes second nature. Many users report years of reliable performance and often buy additional units as gifts.
Care Instructions: Wipe clean with a damp cloth and dry thoroughly. Do not immerse in water or place in the dishwasher. Avoid over-cutting beyond a full circle to prevent burrs or slivers. Store in a dry place.
Brand: Kuhn Rikon Model: Auto Safety LidLifter® Function: Can Opener Cut Type: Side-Cutting (Smooth Edge) Operation: Automatic Locking Grip Feature: Integrated Lid Lifter Hygiene: Does Not Touch Can Contents Edge Result: No Sharp Edges Handle: Ergonomic Design Use: Domestic Use Only||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuhn-rikon-garlic-press||item-1||solidtemplate||kuhnrikon||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-garlic-press-71.png||||||Kuhn Rikon Garlic Press||2315||equipment > kuhnrikon||Suppliers > Kuhn Rikon > ||65.000 ||||||||||||1||1||0||0||||||||The Kuhn Rikon Epicurean Garlic Press is a premium kitchen tool designed for cooks who want fast, effortless garlic prep with professional results. Made from heavy-duty stainless steel, this press delivers excellent leverage and consistent performance, easily crushing even large cloves without the need to peel them first. The result is a fine, uniform mince with minimal waste, making it a favorite among home cooks and professionals alike.
The thoughtful design includes a swing-out basket that makes cleanup quick and easy—one of the standout features of this press. The long, curved handles provide excellent ergonomics, reducing hand strain and making it comfortable to use even for those with limited grip strength. Built for durability, this is a tool that’s made to last for years of regular use. While it’s heavier and more expensive than basic presses, the performance and longevity more than justify the investment for serious cooks.
Care Instructions: Dishwasher safe for easy cleanup. For best results, rinse shortly after use to prevent garlic residue from drying in the press. Avoid using excessive force on hard materials and store in a dry place. Brand: Kuhn Rikon Model: Epicurean Garlic Press Material: Stainless Steel Function: Garlic Press / Crusher Finish: Brushed Stainless Cleaning: Dishwasher Safe Design Feature: Swing-Out Basket for Easy Cleaning Handle: Ergonomic, Curved Handles Use: Presses Unpeeled Garlic Cloves Origin: Switzerland||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuhn-rikon-gripper-jar-opener-white||item-1||solidtemplate||kuhnrikon||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-gripper-jar-opener-white-66.png||||||Kuhn Rikon Gripper Jar Opener||2560||equipment > kuhnrikon||Suppliers > Kuhn Rikon > ||27.000 ||||||||||||1||1||0||0||||||||The Deluxe Gripper is the stainless steel handle version of Kuhn Rikon’s well-regarded Gripper Jar Opener - same proven mechanism, more durable construction. Kuhn Rikon is a Swiss company with over 80 years of experience making kitchen tools that are genuinely worth owning, and the Gripper is one of their most practical designs. Where most jar openers grip a lid at two points, the Deluxe uses three adjustable jaws that distribute pressure evenly around the lid surface. That extra contact point makes a real difference on stubborn or vacuum-sealed jars - more grip, less slipping, less force required from your hand.
The mechanism is straightforward: rotate the turn-knob to lock the three jaws onto the lid, hold the jar steady, push the handle counter-clockwise to break the seal, then loosen to release. The long stainless steel handle gives you the leverage to open even the tightest lids without strain, and the jaws lock firmly in place once engaged so the tool does not slip mid-turn. Works on both smooth-sided and grooved caps from 1 inch to 3.5 inches in diameter. A practical everyday tool that also makes a solid gift for anyone who cooks regularly. Brand: Kuhn Rikon Origin: Switzerland Jaws: Three adjustable gripper jaws Handle: Stainless Steel Color: Red Lid Range: 1 in to 3.5 in diameter Works on smooth and grooved caps Overall Length: 9.5 in
Care Instructions: Hand wash with mild soap and warm water. Dry thoroughly after washing. Hand washing is recommended to preserve the mechanism and finish over time.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuriicbrkn20||item-1||solidtemplate||kuhnrikon||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-iced-bread-knife-200mm-65.png||||||Kuhn Rikon Iced Bread Knife 200mm||26745||equipment > kuhnrikon||Suppliers > Kuhn Rikon > ||35.000 ||||||||||||1||1||1||0||||||||The Kuhn Rikon ICED Bread Knife is a sharp, sturdy serrated knife designed for clean slicing through crusty breads, baguettes, seeded loaves, and soft sandwich bread. The 20 cm blade is made from German stainless steel and ice-hardened for improved durability and corrosion resistance.
The weighted, riveted handle gives the knife a balanced feel in the hand, while the dark titanium coating adds a sleek, modern look. The serrated edge bites easily into firm crusts and glides through tender interiors without crushing the loaf.
Care Instructions: Hand wash and towel dry after use. Store safely in a knife block or blade guard. Keep away from children. Brand: Kuhn Rikon Line: ICED Knife Type: Bread Knife Blade Steel: German Stainless Steel Blade Treatment: Ice-Hardened Blade Finish: Dark Titanium Coating Edge Type: Serrated HRC: 53 ±2 Weight: 5.6 oz (159 g) Blade Length: 200 mm Total Length: 330 mm Blade Height: 30 mm Handle: Weighted, Riveted Handle Use: Bread, Baguettes, Crusty Loaves, Sandwich Bread||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuripakn||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-paring-knife-65.png||||||Kuhn Rikon Paring Knife Graphite 90mm||23353||newarrivals||New Arrivals > ||13.000 ||||||||0.200 ||||1||1||1||0||||||||Kuhn Rikon is a Swiss company with over 80 years of experience making practical kitchen tools, and this 90mm graphite paring knife is one of the most straightforward things they make. Japanese steel blade, food-safe nonstick silicone coating, no-slip handle, matching blade guard included. At this price point it is an easy recommendation as a beater knife - something to keep in a knife roll, a camp kit, a desk drawer, or a second kitchen without worrying about it. The sharpness out of the box consistently surprises people who buy it expecting a budget knife to perform like one.
The nonstick silicone coating reduces drag when cutting through sticky foods - fruit, soft cheese, cooked proteins - and makes the blade easy to wipe clean. The blade guard that comes with the knife makes it safe to toss in a bag or drawer without a saya. At 90mm this is a proper paring knife length - long enough to handle most small prep tasks, short enough for controlled in-hand work. The handle is plastic, which is exactly right for a knife at this price that will see rough use and regular washing.
What Customers Are Saying: Reviewers consistently highlight the sharpness as the standout quality - several noting it is shockingly good for the price. One buyer purchased four of them to keep one in the kitchen, one in the car, one at his desk, and gave one to his wife. Another uses it as an all-purpose utility blade for everything from halving berries to cutting cardboard, noting the edge hones back easily when it dulls. The blade guard gets specific praise for making it a practical camping and travel knife. Seven reviews, all five stars except one four-star - a strong consensus for a knife this accessible.
Care Instructions: Hand wash with mild soap and warm water - the nonstick coating will last longer with hand washing than in a dishwasher. Dry after washing. The blade guard keeps the edge protected between uses and makes it safe to carry in a bag or roll.||||||||||||||885129138526||0||||||||||New||||||||||Kuhn Rikon||~~minimum-quantity~~1~~|^^|kuripe3pcset||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-peeler-3pc-set-105.png||||||Kuhn Rikon Peeler 3pc Set||2784||specials > linecooks > peelers||Resources > For Professionals > Peelers & Tweezers > ||15.000 ||||||||0.400 ||||1||1||1||0||||||||This 3-pack of Kuhn Rikon Swiss Carbon Peelers offers the same high-performance design in a set of bright, assorted colors. These lightweight peelers have a strong following among professional cooks for their speed, precision, and value.
The sharp carbon steel blades make quick work of fruits and vegetables while removing minimal waste. They arrive very sharp and stay that way longer than most peelers, and are affordable enough to replace when needed.
The ergonomic Y-style design works comfortably in either hand and includes a built-in potato eye remover for added convenience. Made in Switzerland, these peelers are a simple, effective tool for everyday prep.
Care Instructions: Hand wash and dry thoroughly after each use. Do not leave wet or soak, as the carbon steel blades can rust. Brand: Kuhn Rikon Type: Y-Style Peeler Set Quantity: 3 Blade: Carbon Steel Color: Assorted Feature: Potato Eye Remover Origin: Switzerland Use: Peeling fruits and vegetables Weight (each): 0.4 oz (12 g) Length (each): ~4.25" (110 mm) Blade Width (each): ~2" (50 mm)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuriswcape||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-swiss-carbon-peeler-60.png||||||Kuhn Rikon Swiss Carbon Peeler - Red||2770||specials > linecooks > peelers||Resources > For Professionals > Peelers & Tweezers > ||8.000 ||||||||0.300 ||||1||1||1||0||||||||The Kuhn Rikon Swiss Carbon Peeler is a lightweight, high-performance tool that has earned a loyal following among both professional cooks and home users. Its sharp carbon steel blade makes quick work of peeling while removing minimal waste, giving you excellent control and efficiency.
The Y-style design allows for fast, smooth peeling and is especially effective for producing thin, consistent cuts. Many users find it easier to handle and more precise than traditional straight peelers, particularly when working with larger quantities of produce.
This peeler is known for its outstanding value—sharp out of the package and easy to replace when needed. Like all carbon steel blades, it will develop rust if left wet, so it’s best to dry it after use to maintain performance.
Care Instructions: Hand wash and dry thoroughly after each use. Do not leave wet or soak, as the carbon steel blade can rust. Brand: Kuhn Rikon Type: Y-Style Peeler Blade: Carbon Steel Color: Red Use: Peeling fruits and vegetables Weight: 0.4 oz (12 g) Length: ~4.25" (110 mm) Blade Width: ~2" (50 mm)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuriswmepe||item-1||solidtemplate||kuhnrikon||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikkon-swiss-metal-peeler-52.png||||||Kuhn Rikon Swiss Metal Peeler||2777-Metallic||equipment > kuhnrikon||Suppliers > Kuhn Rikon > ||14.000 ||||||||||||1||1||1||0||||||||This Swiss-made stainless steel peeler is a small tool that delivers big performance in the kitchen. The ultra-sharp blade glides through fruits and vegetables with ease, removing skins in wafer-thin layers to help reduce waste and preserve more of the good stuff underneath. It’s a simple, efficient design that quickly becomes a go-to tool for everyday prep.
The ergonomic shape feels comfortable in either hand, making it a great option for both right- and left-handed users. A built-in potato eye remover adds extra utility, and the solid stainless steel construction ensures durability and long-lasting sharpness. If you’re looking for a reliable peeler that performs well above its price point, this one delivers.
Care Instructions: Hand wash and dry after use. Use caution when handling and storing due to the very sharp blade.
Material: Stainless Steel Blade: Super-Sharp Stainless Steel Design: Ergonomic, Ambidextrous Feature: Integrated Potato Eye Remover Weight: 0.2 lbs Dimensions: 4" x 2" x 0.5"||||||||||||||721864683726||0||||||||||New||||||||||Kuhn Rikon||~~minimum-quantity~~1~~|^^|kuhuwhko||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/kujiraa-humpback-whale-kogatana-110.png||||||Kujira Humpback Whale Kogatana||KujiraC||knife-accessories > giftideas||Accessories > Gift Ideas > ||50.000 ||||||||||||1||1||1||0||||||||The Japanese word for whale is "kujira" and these super cool kogatanas feature a humpback whale design. The steel is SK5 carbon steel, which is similar to 1080 steel. It's an ideal steel for a tool like this. Weight: 2.1 oz (60 g) Blade Length: 50 mm Total Length: 152 mm Spine Thickness at Heel: 3 mm Blade Height: 22 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kujiraaknifeb||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/kujiraa-knife-b-119.png||||||Kujira Minke Whale Kogatana||KujiraB||knife-accessories > giftideas||Accessories > Gift Ideas > ||50.000 ||||||||||||1||1||1||0||||||||The Japanese word for whale is "kujira," and these super cool kogatanas feature a minke whale design. The steel is SK5 carbon steel, which is similar to 1080 steel. It's an ideal steel for a tool like this. Weight: 2.1 oz (60 g) Blade Length: 58 mm Total Length: 172 mm Spine Thickness at Heel: 3 mm Blade Height: 26 mm Double Bevel, Even Edge Grind||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kufuvg||item.||solidtemplate||sg2steel||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-vg10-92.png||||||Kurosaki Fujin SG2||||shopbysteel > sg2steel||Shop by Steel > R-2 & SG2 Steel > ||||||||||||||0||1||0||0||||kufusg2pe15 kufusg2na16 kurosaki1 kufusg2sa17 kurosaki2 kuvgfugy24 kufuvggy18||||Introducing the Fujin SG2 by Yu Kurosaki - a stunning revolution in knife aesthetics. These knives showcase exceptional craftsmanship, remarkable steel selection, and outstanding sharpness out of the box.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kurosaki1||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-vg10-bunka-170mm-200.png||||||Kurosaki Fujin SG2 Bunka 170mm||KFSG-B170||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||280.000 ||||||||||||1||1||1||0||||||||Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet. Blacksmith: Yu Kurosaki Line: Fujin Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Cladding: Stainless (Fujin Design) Engraving: Laser HRC: 63+- Weight: 4.8 oz (136 g) Blade Length: 168 mm Total Length: 315 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kurosaki2||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-vg10-gyuto-210mm-337.png||||||Kurosaki Fujin SG2 Gyuto 210mm||KFSG-G210||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||330.000 ||||||||||||1||1||1||0||||||||Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel, which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet. Blacksmith: Yu Kurosaki Line: Fujin Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Cladding: Stainless (Fujin Design) Engraving: Laser HRC: 61+- Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 5.7 oz (162 g) Blade Length: 215 mm Total Length: 360 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuvgfugy24||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-vg10-fujin-gyuto-240mm-135.png||||||Kurosaki Fujin SG2 Gyuto 240mm||KFSG-G240||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||360.000 ||||||||||||1||1||1||0||||||||Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel, which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Steel Cladding: Stainless Engraving: Laser HRC: 61+- Weight: 6.8 oz (192 g) Blade Length: 242 mm Total Length: 400 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Blacksmith: Yu Kurosaki Line: Fujin Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Cladding: Stainless (Fujin Design) Engraving: Laser HRC: 63+- Weight: 7.9 oz (224 g) Blade Length: 272 mm Spine Thickness at Base: 4 mm Blade Height: 56 mm Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kufusg2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-nakiri-160mm-61.png||||||Kurosaki Fujin SG2 Nakiri 160mm||KFSG-N160||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||280.000 ||||||||||||1||1||1||0||||||||Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet. Blacksmith: Yu Kurosaki Line: Fujin Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Cladding: Stainless (Fujin Design) Engraving: Laser HRC: 63+- Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 5.6 oz (158 g) Blade Length: 156 mm Total Length: 307 mm Spine Thickness at Base: 3 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kufusg2pe15||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-petty-150mm-61.png||||||Kurosaki Fujin SG2 Petty 150mm||KFSG-P150||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||250.000 ||||||||||||1||1||1||0||||||||Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet. Blacksmith: Yu Kurosaki Line: Fujin Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Cladding: Stainless (Fujin Design) Engraving: Laser HRC: 63+- Weight: 2.7 oz (78 g) Blade Length: 150 mm Total Length: 278 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kufusg2sa17||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-santoku-170mm-13.png||||||Kurosaki Fujin SG2 Santoku 170mm||KFSG-S170||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||280.000 ||||||||||||1||1||1||0||||||||Experience the Power and Precision of the Fujin Santoku Knife.
Fujin, meaning the God of Wind in Japanese, perfectly captures the stunning tsuchime finish on Yu Kurosaki’s latest masterpiece. This blade’s unique "driving rain" aesthetic is as functional as it is beautiful, reducing drag and preventing food from sticking as you slice.
Master blacksmith Yu Kurosaki is renowned for his ability to craft exceptional knives with precision profiles, superior edge geometry, and flawless fit and finish. The athletic nature of his knives shines in their versatility, performing just as effectively with hard, dense produce as they do gliding effortlessly through onions. The secret lies in the razor-thin grind behind the edge and the subtle yet masterful convex blade geometry.
The Fujin Santoku is forged from SG2 stainless steel, hardened to an impressive 63 HRC, and clad with a softer stainless steel for durability and ease of maintenance. Its ergonomic rosewood octagonal handle, paired with a black pakka wood ferrule, ensures comfort and balance, making it a joy to use for chefs of all levels.
Elevate your culinary experience with the Fujin Santoku—a knife that combines artistry, craftsmanship, and performance. Blacksmith: Yu Kurosaki Line: Fujin Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: SG2 Stainless Cladding: Stainless (Fujin Design) Engraving: Laser HRC: 63+- Weight: 4.6 oz (132 g) Blade Length: 169 mm Total Length: 310 mm Spine Thickness at Base: 3.1 mm Blade Height at Base: 45.6 mm Edge Grind: Even (See Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kukoha||item.||solidtemplate||kurosakiknives||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-hap40-63.png||||||Kurosaki Gekko VG XEOS||||specials > forknco > kurosakiknives||Resources > For Knife Collectors > Kurosaki Knives > ||||||||||||||0||1||0||0||||kugevgxepe13 kuhape15 kugehana16 kuhasa16 kugevgxesa17 kugehagy21 kugevgxegy24 kugesu27||||Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding and this is his newest line made with a new steel called VG XEOS which is fully stainless and has an HRC of 62+-.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuhasa16||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-hap40-santoku-165mm-129.png||||||Kurosaki Gekko VG XEOS Bunka 170mm||KGH-B170||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||250.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki, hailing from Echizen, Japan, is an expert in crafting knives and is one of our most admired blacksmiths. He boasts an expansive portfolio of knives, each created with a unique selection of steel types and captivating claddings. His latest collection features an innovative stainless steel variant named VG XEOS, displaying an impressive hardness rating (HRC) of approximately 62+-. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Oak Octagonal Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 4.8 oz (136 g) Blade Length: 170 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kugehagy21||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-hap40-gyuto-210mm-194.png||||||Kurosaki Gekko VG XEOS Gyuto 210mm||KGH-G210||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||290.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki, hailing from Echizen, Japan, is a virtuoso in the art of knife crafting and is among our top-rated blacksmiths. His versatility shines through his extensive use of diverse steel types and unique cladding in his creations. His latest line of knives showcases his innovation with a newly introduced steel named VG XEOS, boasting complete stainlessness and an impressive hardness rating of 62+- HRC. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Oak, Octagonal Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 5.3 oz (152 g) Blade Length: 215 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kugevgxegy24||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-gyuto-240mm-77.png||||||Kurosaki Gekko VG XEOS Gyuto 240mm||KGH-G240||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||310.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki, a distinguished bladesmith based in Echizen, Japan, is among our preferred craftsmen. He demonstrates versatility in his work, employing an array of steel types and innovative cladding techniques. His latest series features a novel steel known as VG XEOS. This entirely stainless material, showcasing a hardness rating (HRC) of approximately 62, adds another unique dimension to his expanding repertoire. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Octagonal Oak Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 6.8 oz (194 g) Blade Length: 247 mm Total Length: 405 mm Spine Thickness at Base: 2 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kugehana16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-hap40-nakiri-160mm-188.png||||||Kurosaki Gekko VG XEOS Nakiri 160mm||KGH-N160||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||250.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding, and this is his newest line made with top-of-the-line VG XEOS stainless steel. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Oak Octagonal Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 5.9 oz (168 g) Blade Length: 155 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kugevgxepe13||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-petty-130mm-61.png||||||Kurosaki Gekko VG XEOS Petty 130mm||KGH-P130||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||205.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding and this is his newest line made with top-of-the-line VG XEOS stainless steel which has an HRC of 62+-. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Octagonal Oak Edge Grind: Even, 50/50 Double Bevel Engraving: Laser Weight: 2.5 oz (70 g) Blade Length: 133 mm Total Length: 262 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuhape15||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-hap40-petty-150mm-147.png||||||Kurosaki Gekko VG XEOS Petty 150mm||KGH-P150||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||215.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding and this is his newest line made with top-of-the-line VG XEOS stainless steel which has an HRC of 62+-. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Octagonal Oak Edge Grind: Even, 50/50 Double Bevel Engraving: Laser Weight: 2.7 oz (76 g) Blade Length: 152 mm Total Length: 280 mm Spine Thickness at Base: 2 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kugevgxesa17||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-santoku-170mm-13.png||||||Kurosaki Gekko VG XEOS Santoku 170mm||KGH-S170||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||250.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki, hailing from Echizen, Japan, is an expert in crafting knives and is one of our most admired blacksmiths. He boasts an expansive portfolio of knives, each created with a unique selection of steel types and captivating claddings. His latest collection features an innovative stainless steel variant named VG XEOS, displaying an impressive hardness rating (HRC) of approximately 62+-. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Octagonal Oak Edge Grind: Even 50/50 Double Bevel Engraving: Laser Weight: 4.6 oz (132 g) Blade Length: 171 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kugesu27||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-sujihiki-270mm-31.png||||||Kurosaki Gekko VG XEOS Sujihiki 270mm||KGH-S270||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||310.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki, originating from Echizen, Japan, is an esteemed artisan in knife making and ranks among our top preferred blacksmiths. He displays versatility in using a range of steel types and unique cladding styles. His latest collection is crafted using a novel steel known as VG XEOS. This steel is completely stainless and boasts a Hardness Rockwell C (HRC) rating of approximately 62, making it a groundbreaking addition to his craft. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: VG XEOS HRC: 62 Cladding: Stainless Finish: Kasumi Handle: Octagonal Oak Edge Grind: Even, 50/50 Double Bevel Engraving: Laser Weight: 6.3 oz (180 g) Blade Length: 271 mm Total Length: 430 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kurosakiknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/yu-kurosaki-knives-43.png||||||Kurosaki Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||allkukn kufuvg kukoha kuasku kurosakisenko masakageshimo||||Yu Kurosaki is a young blacksmith from Echizen, Japan and he's making great blades. Chefknivestogo was the first store in the USA that offered his blades and our business has grown together with him so we're now one of his top suppliers. We have a number of his lines which you can see below.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuasku||item.||solidtemplate||kurosakiknives||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-as-kurouchi-49.png||||||Kurosaki Kokusen AS||||specials > forknco > kurosakiknives||Resources > For Knife Collectors > Kurosaki Knives > ||||||||||||||0||1||0||0||||kukoaspe15 kuasna16 kuasbu17 kukoassa17 kukoasgy21 kukoasgy24||||Yu Kurosaki has come up with a new line called Kokusen that features AS carbon steel on the edge with stainless cladding and beautiful hammered cladding. What's not to like?||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuasbu17||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kukusen-as-bunka-170mm-62.png||||||Kurosaki Kokusen AS Bunka 170mm||KOKUSEN-B170||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||250.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: AS Carbon Steel Weight: 4.2 oz (120 g) Blade Length: 170 mm Total Length: 315 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Cladding: Stainless Steel HRC Hardness: 63–64 Edge: Double Bevel (50/50) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kukoasgy21||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-gyuto-210mm-96.png||||||Kurosaki Kokusen AS Gyuto 210mm||KOKUSEN-G210||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||290.000 ||||||||||||1||1||1||0||||||||Kurosaki's Kokusen AS Gyuto 210mm is a cutting machine. Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: AS Carbon Steel Weight: 5.2 oz (148 g) Blade Length: 217 mm Total Length: 362 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Cladding: Stainless Steel HRC Hardness: 63–64 Edge: Double Bevel (50/50) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kukoasgy24||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-gyuto-240mm-62.png||||||Kurosaki Kokusen AS Gyuto 240mm||KOKUSEN-G240||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||325.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well-made, great performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: AS Carbon Steel Weight: 6.6 oz (188 g) Blade Length: 247 mm Total Length: 404 mm Spine Thickness at Heel: 2 mm Blade Height: 55 mm Cladding: Stainless Steel HRC Hardness: 63–64 Edge: Double Bevel (50/50) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuasna16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kukusen-as-nakiri-165mm-57.png||||||Kurosaki Kokusen AS Nakiri 165mm||KOKUSEN-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||250.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: AS Carbon Steel Weight: 5.4 oz (154 g) Blade Length: 155 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 53 mm Cladding: Stainless Steel HRC Hardness: 63–64 Edge: Double Bevel (50/50) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kukoaspe15||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-petty-150mm-114.png||||||Kurosaki Kokusen AS Petty 150mm||KOKUSEN-P150||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||230.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which he finishes these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: AS Carbon Steel Weight: 2.7 oz (76 g) Blade Length: 153 mm Total Length: 279 mm Spine Thickness at Heel: 2 mm Blade Height: 33 mm Cladding: Stainless Steel HRC Hardness: 63–64 Edge: Double Bevel (50/50) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kukoassa17||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-santoku-170mm-13.png||||||Kurosaki Kokusen AS Santoku 170mm||KOKUSEN-S170||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||250.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: AS Carbon Steel Weight: 4.3 oz (122 g) Blade Length: 171 mm Total Length: 314 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Cladding: Stainless Steel HRC Hardness: 63–64 Edge: Double Bevel (50/50) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kurosakisenko||item.||solidtemplate||sg2steel||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-113.png||||||Kurosaki Senko||||shopbysteel > sg2steel||Shop by Steel > R-2 & SG2 Steel > ||||||||||||||0||1||0||0||||kusesg2gy24c kusesg2pe12 kusesg2pe151 kusesg2pe15 kusg2sesa16 kusesa16 kusebucu kurosaki4 kusesg2wepe1 kusesg2gy24 kusesg2su241 kusesg2su27||||Kurosaki Senko is a new line of knives that feature a beautiful stainless steel cladding with SG2 powdered stainless steel on the edge. The word "Senko" means "great antiquity or eternity."||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kusebucu||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-bunka-custom-35.png||||||Kurosaki Senko Ei SG2 Bunka 170mm||KR-806RM||shopbysteel > sg2steel > kurosakisenko||Shop by Steel > R-2 & SG2 Steel > Kurosaki Senko > ||270.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife-making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Bunka is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! In true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The bunka is a great all-around knife that is well-proportioned and weighted for most average users in the home. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Rosewood Octagonal Ferrule: Maple Wood Weight: 4.1 oz (116 g) Blade Length: 170 mm Total Length: 312 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kurosaki4||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-210mm-422.png||||||Kurosaki Senko Ei SG2 Gyuto 210mm||KR-807RM||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||310.000 ||||||||||||1||1||1||0||||||||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 stray from this tradition, but, as with his other lines, it comes with a unique and stylish look. The hammer marks of this design resemble mini triangles, and together with the fairly high polish, give the upper surface a wonderful sparkle in the light.
Kurosaki-san has used SG2 powdered metallurgical stainless steel as the core steel. This is covered, san-mai style, with a stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a maple wood ferrule echoes the fine fit and finish of the blade and completes a well-made, great-performing kitchen knife package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Rosewood Octagonal Ferrule: Blonde Maple Wood Weight: 5.0 oz (142 g) Blade Length: 216 mm Total Length: 358 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kusesg2gy24||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-240mm-279.png||||||Kurosaki Senko Ei SG2 Gyuto 240mm||KR-808RM||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||330.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki began work as a smith with the Kanehiro Uchi Hamono and, along with his brother, trained under famed blacksmith Hiroshi Kato. Over the past few years, he has taken his company to new heights with a slow but steady introduction of many wonderful kitchen knife lines.
The Kurosaki Senko SG2 Gyuto 240mm is a relatively thin and light knife. It has a standard style profile and average proportions for a gyuto of this size. The blade height of about 56mm pairs perfectly with an edge length on the long side of 240mm. The first third of the edge is flat, transforming into a slight belly, which will allow for some rocking. The balance is in line with a normal pinch grip point and the overall weight is on the lighter side of 240 gyutos.
As with all Kurosaki knives, the Senko is graced with a perfect fit and finish from the super fine tip to the lovely handle. The Senko boasts yet another unique Kurosaki hammered finish, this time made up of tiny triangular marks that, when polished, reflect the light in a beautiful and fascinating way.
We think this knife is a perfect balance of form and function, at a most reasonable price, especially given the high levels of aesthetic finish and beautiful grinds. Highly recommended. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Rosewood Octagonal Ferrule: Blond Maple Wood Weight: 6.4 oz (182 g) Blade Length: 248 mm Total Length: 405 mm Spine Thickness at Base: 2 mm Blade Height: 56 mm Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Rosewood Octagonal Ferrule: Maple Wood Weight: 5.1 oz (146 g) Blade Length: 155 mm Total Length: 306 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kusesg2gy24c||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-240mm-custom-164.png||||||Kurosaki Senko Ei SG2 Petty 120mm||KR-800RM||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||200.000 ||||||||||||1||1||1||0||||||||Kurosaki Senko SG2 Petty 120mm. Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shot shows the sublime grinds that make the Senko a king of speed and agility. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Sandalwood Octagonal Weight: 2.4 oz (68 g) Blade Length: 121 mm Total Length: 245 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kusesg2pe12||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-120mm-280.png||||||Kurosaki Senko Ei SG2 Petty 130mm||KR-802RM||shopbysteel > sg2steel > kurosakisenko||Shop by Steel > R-2 & SG2 Steel > Kurosaki Senko > ||210.000 ||||||||||||1||1||1||0||||||||Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Sandalwood Octagonal Weight: 2.4 oz (68 g) Blade Length: 130 mm Total Length: 255 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kusesg2pe15||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-150mm-365.png||||||Kurosaki Senko Ei SG2 Petty 150mm||KR-801RM||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||235.000 ||||||||||||1||1||1||0||||||||Kurosaki Senko SG2 Petty 150mm. Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Kurosaki Senko SG2 Petty is a relatively thin and light knife. It has a nicely formed profile for cutters of all styles and generous height proportions for a gyuto of this size. We have added a stunning custom handle to the blade, which takes the package to a new level of beauty and desirability. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Rosewood Octagonal Weight: 2.8 oz (80 g) Blade Length: 152 mm Total Length: 281 mm Spine Thickness at Heel: 2 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kusesg2pe151||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-150mm-427.png||||||Kurosaki Senko Ei SG2 Petty 150mm Walnut||KR-801WO||shopbysteel > sg2steel > kurosakisenko||Shop by Steel > R-2 & SG2 Steel > Kurosaki Senko > ||235.000 ||||||||||||1||1||1||0||||||||Kurosaki Senko SG2 Petty 150mm. Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Kurosaki Senko SG2 Petty is a relatively thin and light knife. It has a nicely formed profile for cutters of all styles and generous height proportions for a gyuto of this size. We have added a nice walnut handle for good looks, comfort and durability. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Walnut Octagonal Weight: 2.8 oz (80 g) Blade Length: 152 mm Total Length: 281 mm Spine Thickness at Heel: 2 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kusesa16||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-santoku-165mm-119.png||||||Kurosaki Senko Ei SG2 Santoku 165mm||KR-805RM||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||270.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Santoku is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! In true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The santoku knife is the most popular knife style in Japan. It is a great all-around knife that is well proportioned and weighted for most average users in the home. It excels at chopping and push/pull cutting. A nicely finished and balanced handle made of rosewood and maple completes this compelling package. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Rosewood Octagonal Ferrule: Blond Maple Wood Weight: 4.5 oz (128 g) Blade Length: 172 mm Total Length: 313 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kusesg2su241||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-sujihiki-240mm-218.png||||||Kurosaki Senko Ei SG2 Sujihiki 240mm||KR-811RM||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||330.000 ||||||||||||1||1||1||0||||||||Kurosaki-san is a young blacksmith from Echizen who is making great blades. He began his blacksmith work in 2002 when he started working in Kanehiro-uchi-hamono. He claims he was not a natural blacksmith from the beginning and wanted to quit many times. We are very pleased that he continued!
This 240mm sujihiki has a really nice profile with grinds that are outstanding and super sharp edges out of the box. SG2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition, resulting in some unique and desirable characteristics for knives.
This knife is quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife, you will have a hard time picking up another. It's a great example of the craftsmanship this artisan is producing. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Finish: Senko Handle: Octagonal Rosewood Ferrule: Blond Maple Wood Weight: 4.7 oz (134 g) Blade Length: 247 mm Total Length: 390 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kusesg2su27||item-1||solidtemplate||kurosakisenko||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-western-sujihiki-270mm-88.png||||||Kurosaki Senko Ei SG2 Sujihiki 270mm||KR-813RM||shopbysteel > sg2steel > kurosakisenko||Shop by Steel > R-2 & SG2 Steel > Kurosaki Senko > ||340.000 ||||||||||||1||1||1||0||||||||Kurosaki-san is a young blacksmith from Echizen who is making great blades for us. He began his blacksmith work in 2002 when he started working in Kanehiro-uchi-hamono. He claims he was not a natural blacksmith from the beginning and wanted to quit many times. We are very pleased that he continued!
Here is the 270mm sujihiki and it has a really nice profile with grinds that are outstanding and super sharp edges out of the box. SG2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition resulting in some unique and desirable characteristics for knives.
This knife is quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife you will have a hard time picking up another. It's a great example of the craftsmanship this up-and-coming artisan is producing. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Finish: Senko Handle: Octagonal Rosewood Ferrule: Blond Maple Wood Weight: 5.8 oz (164 g) Blade Length: 270 mm Total Length: 430 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kusesg2wepe1||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-western-petty-150mm-214.png||||||Kurosaki Senko SG2 Gyuto 210mm||KR-807||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||310.000 ||||||||||||1||1||1||0||||||||This knife features the standard gyuto profile, not the Ei version. Many customers prefer this classic shape for its familiar feel, smoother tip transition, and excellent all-around versatility. The long, gently curved edge excels at push and pull cutting, while the controllable tip makes it equally comfortable for fine detail work and larger prep tasks. The thin, precise grind delivers excellent cutting performance with minimal resistance, but it should not be used on bones, frozen foods, or very hard items to avoid chipping.
This gyuto is crafted by Yu Kurosaki in Echizen, Japan, using SG2 powdered stainless steel with a stainless cladding in a san mai construction. SG2 offers outstanding edge retention and fine grain structure while remaining fully stainless for easy maintenance. The knife is fitted with a rosewood octagonal handle with a maple ferrule, providing secure indexing for both right- and left-handed users and a balanced, refined feel in hand.
Care Instructions: Hand wash only and dry immediately after use. Use wooden or rubber cutting boards only. Avoid bones, frozen foods, and twisting cuts. Store in a saya or blade guard when not in use. Light stropping and regular sharpening will keep the edge performing at its best.
Blacksmith: Yu Kurosaki Location: Echizen, Japan Made in Japan Knife Type: Gyuto Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Octagonal Rosewood with Maple Ferrule Weight: 4.9 oz (140 g) Blade Length: 215 mm Total Length: 362 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kurosaki-shizuku-gyuto240||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-gyuto-240mm-268.png||||||Kurosaki Shizuku R2 Gyuto 240mm||Shizuku-Gyuto240||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||355.000 ||||||||||||1||1||0||0||||||||Yu Kurosaki works out of Echizen, one of Japan's most respected knife-making regions, alongside his brother. The two have built a reputation for producing blades that are as technically accomplished as they are visually distinctive. Kurosaki knives are known for tight tolerances, exceptional out-of-the-box sharpness, and a convex grind that sets them apart from most production knives at any price point. The R2 Shizuku line is one of their signature offerings and among the most consistently praised knives in the CKTG catalog.
This gyuto - Japan's all-purpose chef knife - is built around an R2 powdered stainless steel core hardened to 62 HRC, clad san-mai style in a hammered stainless steel outer layer. The Shizuku cladding does double duty: the hammered surface catches the light in a way that makes each knife visually unique, and the texture actively reduces drag and food sticking during use. The convex grind across the blade face delivers superior ingredient separation, and the edge that comes from the factory is among the sharpest we carry. The handle is a traditional octagonal wa in rosewood with a black pakka wood ferrule, well-balanced and comfortable for extended work.
Care Instructions: R2 and SG2 powdered stainless steels are stainless but hard and can be chip-prone at high HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpening sessions to maintain the edge, and use quality water stones when a full sharpen is needed.
Beyond its striking aesthetics, the distinctive cladding serves a functional purpose—it shimmers in the light while facilitating effortless food release, almost as if by magic. True to Kurosaki’s craftsmanship, the knife boasts an outstanding convex grind, delivering superior ingredient separation. Right out of the box, its sharpness ranks among the very best we offer.
Complementing the stunning blade is a beautifully crafted, traditional octagonal rosewood wa handle, offering excellent balance and comfort. With its fine craftsmanship, exquisite design, and top-tier performance, this knife is a standout in any kitchen. We highly recommend giving it a try. Blacksmith: Yu Kurosaki Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Stainless (Shizuku) Steel: R2 Stainless HRC: 62 Edge Grind: Even Weight: 2.3 oz (66 g) Blade Length: 123 mm Total Length: 251 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Engraving: Laser Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kurosaki-shizuku-sujihiki270||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-sujihiki-270mm-155.png||||||Kurosaki Shizuku R2 Sujihiki 270mm||Shizuku-Suji270||resources > sujihikis > sujihiki270mm||Knife Types > Sujihikis > Sujihiki 270mm > ||355.000 ||||||||||||1||1||0||0||||||||R2 powdered stainless steel is among the most demanding materials a blacksmith can work with - and Yu Kurosaki has made it the centerpiece of his Shizuku line. Based in Echizen, Japan, Kurosaki works alongside his brother producing knives that consistently rank among the most visually striking and technically refined in their price range. The Shizuku line represents his approach to high-performance stainless: precise, polished, and built to hold an edge longer than most knives you will ever own.
The sujihiki (Japan's dedicated slicing knife) is the ideal format for showcasing what this steel can do. At 270mm it has the reach to break down proteins in long, clean strokes with minimal drag. The R2 core is hardened to 62 HRC and clad san-mai in stainless steel with a polished finish that shimmers in the light while also promoting food release along the flat of the blade. The convex grind is one of the best features of this knife - it encourages ingredients to fall away from the blade rather than sticking, and it contributes to an out-of-the-box sharpness that ranks among the finest we carry. The traditional octagonal rosewood handle with black pakka wood ferrule balances the blade well and sits comfortably in extended use.
Care Instructions: R2/SG2 powdered stainless is highly stain-resistant but hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Show your love for world-class Japanese craftsmanship with the Kurosaki Japanese Knife T-Shirt. Designed for knife enthusiasts, chefs, and collectors alike, this premium tee blends style, comfort, and a nod to one of Japan’s most revered knife makers.
Crafted from soft, high-quality fabric, this T-shirt offers a perfect fit for all-day wear—whether you’re in the kitchen, at the shop, or just out and about. Featuring a sleek Kurosaki design, it’s a subtle yet bold statement of appreciation for fine blades and expert craftsmanship.
Perfect as a gift or a personal wardrobe staple, the Kurosaki Japanese Knife T-Shirt lets you represent your passion with effortless style.||"Size" "Small"||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kurotori||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/kurotori-mirror-ginsan-bunka-165mm-188.png||||||Kurotori G3 Bunka 165mm||KG3-B165||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||375.000 ||||||||||||1||1||1||0||||||||Mr. Hiroshi Kajihara, a distinguished blacksmith from Shimanto in Kochi Prefecture, Japan, is renowned for his exceptional craftsmanship under the brand Kurotori. His expertise is exemplified in the mirror-finished Ginsan (Silver #3) steel blades, which are hammer-forged using the traditional San Mai technique. These knives feature an even 50/50 edge grind and stainless cladding, ensuring both sharpness and corrosion resistance.
Chefknivestogo is proud to be the first international dealer to offer Mr. Kajihara's exquisite knives. One notable offering includes a custom maple burl octagonal handle, designed with a substantial feel to accommodate individuals with larger hands.
Ginsan steel, also known as Silver #3, is celebrated for its ability to deliver the sharpness and edge retention akin to high-carbon steels while offering the added benefit of rust resistance. This makes it particularly suitable for kitchen knives, combining ease of maintenance with superior performance.
For those interested in acquiring these exceptional knives, Chefknivestogo provides a selection of Kurotori blades crafted by Mr. Kajihara. These knives not only embody traditional Japanese blacksmithing techniques but also cater to the practical needs of modern culinary enthusiasts. Brand: Kurotori Blacksmith: Hiroshi Kajihara Location: Shimanto, Kochi, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Edge Grind: Even 50/50 Cladding: Stainless Finish: Mirror Polish HRC: 60-61 Weight: 5.4 oz (154 g) Blade Length: 168 mm Total Length: 302 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm Handle: Custom Maple Burl||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kumigikode13||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/kurotori-mirror-ginsan-ko-deba-135mm-123.png||||||Kurotori G3 Gyuto 210mm||KG3-G210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||375.000 ||||||||||||1||1||1||0||||||||Hiroshi Kajihara, owner and blacksmith of Kurotori Hamono, produces some of the most refined Ginsan blades coming out of Kochi today. We are proud to introduce this exclusive mirror polished line, crafted with precision and a clear dedication to traditional hammer forged techniques. Chefknivestogo is honored to serve as the premier international dealer for these exceptional knives.
Each knife is constructed in san mai using a Ginsan stainless steel core hardened to approximately 61 HRC. Ginsan, also known as Silver 3, is prized for its fine grain structure, excellent edge retention, and ease of sharpening while remaining fully stainless. The grind is an even 50/50 double bevel, offering balanced performance for a wide range of users. A flawless mirror polish highlights the clean lines of the blade and reflects Kajihara san’s meticulous craftsmanship. The upgraded octagonal handle is made from 4,000 year old bog oak, adding striking visual character along with excellent balance and a comfortable, secure grip.
Care Instructions: This knife features stainless cladding and a stainless Ginsan core for easy maintenance. Hand wash and dry promptly after use. Avoid cutting frozen foods or hard materials and do not twist the blade during use.
Brand: Kurotori Blacksmith: Hiroshi Kajihara Location: Shimanto, Kochi, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Edge Grind: 50/50 Even Cladding: Stainless Finish: Mirror Polish Hardness: HRC 61 Weight: 5.4 oz (154 g) Blade Length: 210 mm Total Length: 365 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm Handle: Octagonal Bog Oak This knife has a difficult to photgraph mirror finish. It's more like pictures 2 and 3 in person.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kugibu16cu||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/kurotori-ginsan-bunka-165mm-custom-212.png||||||Kurotori Ginsan Bunka 165mm||C44||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||375.000 ||||||||||||1||1||1||0||||||||This knife is new but the handle was installed a little too close to the ferrule so we're discounting it $30. Kurotori Ginsan Bunka 165mm. The name of the blacksmith for these knives is Mr. Kajihara and he does exquisite work, including these mirror-finished ginsan blades that we are offering. Chefknivestogo is the first international dealer to offer their knives. Brand: Kurotori Blacksmith: Hiroshi Kajihara Location: Shimanto, Kochi, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Edge Grind: Even 50/50 Cladding: Stainless Finish: Mirror Polish HRC: 60-61 Weight: 4.9 oz (140 g) Blade Length: 168 mm Total Length: 302 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm Handle: Khii Laurel||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kugibu16||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/kurotori-knives-66.png||||||Kurotori Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||kugibu16cu kurotori kumigikode13||||Mr. Kajihara is a blacksmith who owns and operates Kurotori Hamono. He does exquisite work including these mirror-finished ginsan blades that we are offering. Chefknivestogo is the first international dealer to offer their knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shforboandid||item-1||solidtemplate||sharpening-steels||https://s.turbifycdn.com/aah/chefknivestogo/sheath-for-idahone-rods-70.png||||||Leather Sheath For Rods||Rod-Sheath||specials > linecooks > shac > sharpening-steels||Resources > For Professionals > Sharpening Accessories > Sharpening Rods > ||10.000 ||||||||||||1||1||1||0||||||||The Leather Sheath for Rods is a simple, practical accessory designed to protect your ceramic or steel honing rod during storage and transport. This sheath fits the CKTG Ceramic Rod, the MAC SRB-104, and both Idahone Ceramic rods (10" and 12"), along with most other standard round honing rods on our site.
Ceramic rods in particular can be prone to chipping or breaking if bumped or dropped, and this leather sheath provides a durable layer of protection to help extend the life of your sharpening tools. It’s a great option for cooks who travel with their gear or keep rods in knife rolls or drawers where they may come into contact with other tools.
In addition to protection, this leather sheath offers a unique secondary use that many people overlook. When the rod is inside the sheath, it creates a firm, supported surface that can be used as a strop. By using light, edge-trailing strokes along the leather, you can refine and maintain your edge between sharpenings. This makes it a handy two-in-one tool for both transport and quick touch-ups in the kitchen.
Care Instructions: Keep dry when not in use. If the leather becomes wet, allow it to air dry completely. Occasional conditioning with leather balm will help maintain flexibility and longevity.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|lehakn||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/left-handed-knives-102.png||||||Left Handed Knives||||resources||Knife Types > ||||||||||||||0||1||0||0||||shmobrknle kilehagr miwh2ya27le tapade18 tahonkaw2mu1 tatowh2mu18 takayuki1 tainya24leha tainya27leha tainya30leha tainde15leha toinlehade18 tainde18leha kabeha15leha kabeho15leha kabesu27leha kitaoka2 kitaoka1 sawh2ya24le sawh2de18le sawh2ya27leh sawh2ya30leh||||While many knives on Chef Knives to Go are ambidextrous, many Japanese knife designs are single bevel making them inappropriate for left handed use. Knives listed here are ground on the left side to make these traditional Japanese designs left handed friendly. Since many double bevel knives also have less severe right handed biases, left handed users are encouraged to take advantage of the Chef Knives to Go forum to solicit recommendations.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|lehaya||item.||solidtemplate||sashimi-knives||https://s.turbifycdn.com/aah/chefknivestogo/left-handed-yanagibas-67.png||||||Left Handed Yanagibas||||resources > sashimi-knives||Knife Types > Yanagibas > ||||||||||||||0||1||0||0||||miwh2ya27le sawh2ya24le sawh2ya27leh sawh2ya30leh||||Here is our current selection of left-handed Yanagibas. These knives are all single bevel so they must be used by left handed cooks only. The front side of the blades are convex ground while the back side is concave for excellent slicing action.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|lowgrst10||item.||solidtemplate||shglkachst||https://s.turbifycdn.com/aah/chefknivestogo/low-grit-stones-100-600-74.png||||||Low Grit Stones 100-600||||specials > linecooks > sharpening-stones > shglkachst||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > ||||||||||||||0||1||0||0||||ce320mesist debado320 nalowa220gr inpipopro220 natr220grst shglst220gr impibr shaptonpro320x shro320grces shro500grces shaptonglass1 nasustbaexth ri400grwast ch400grstwib shgl500gr ch600grstba bifishst6 angust||||It's kind of arbitrary where you draw the line at what is a low grit stone and what is a medium grit stone. But we had to make the call so we're calling anything 600 grit or less in the Japanese grit scale as a low grit stone. Here's our selection of them.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macbibepakn||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-bird-s-beak-paring-knife-264.png||||||MAC Bird's Beak Paring Knife||PK-25||kitchen-knives > macknives > macchefs||Knife Brands > MAC Knives > MAC Chef's Series > ||40.000 ||||||||||||1||1||1||0||||||||The MAC Knife Chef Series of cutlery is a value-priced line made for a variety of tasks and users. It features the same molybdenum alloy as the original MAC series of knives but at a more friendly price point. Like their higher-priced siblings, they also carry a 25-year limited warranty from the manufacturer. This series is the perfect choice for line cooks looking for a rugged and well-made knife that can stand the rigors of daily use in a busy kitchen while being easy to maintain and sharpen.
The Bird’s Beak Paring knife is the perfect tool for in-the-hand paring work. The pronounced curved edge makes it easy and very efficient to work with round fruits and vegetables, while the pointed tip can serve well when coring or removing eyes and other imperfections. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 0.9 oz (24 g) Blade Length: 65 mm Total Length: 165 mm Spine Thickness at Heel: 1.4 mm Blade Height: 15 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mac-black-ceramic-honing-rod||item.||solidtemplate||sharpening-steels||https://s.turbifycdn.com/aah/chefknivestogo/mac-black-ceramic-honing-rod-10-5-125.png||||||MAC Black Ceramic Honing Rod 10.5"||SRB-104-ROD||specials > linecooks > shac > sharpening-steels||Resources > For Professionals > Sharpening Accessories > Sharpening Rods > ||55.000 ||||||
I recently acquired a Tojiro DP Gyuto and the MAC Black Ceramic Honing Rod.
Decided to put the honing rod to the ultimate test on an old,questionably sharp santoku from the local housewares store.
After completing the requisite ’before’ test,I gave the old knife seven passes over the grooved side of the rod. The ’after’ test results were incredible.I spent the next several minutes turning several pages of the new phone book into a pile of yellow shredded paper.
The mind reels at what the test would have yielded if the knife had a proper edge.
0.3||2.000 ||||1||1||0||0||||||||Steel honing rods and Japanese knives are a poor match. The hard, fine-grained steels used in Japanese kitchen knives - many hardened well above 60 HRC - can chip or roll when dragged across a coarse steel rod at speed. Ceramic is the right material for this job, and MAC is one of the most trusted names in Japanese cutlery. Their Black Ceramic Honing Rod is built specifically to address the maintenance needs of high-hardness knives, and it does so with a design that sets it apart from most ceramic rods on the market: two distinct surfaces on a single rod. One side is coarser for edges that need more attention; the other is finer for regular touch-ups and daily maintenance. A rubber tip allows the rod to be planted securely on a work surface for a stable, controlled honing stroke, and a D-ring on the handle makes storage simple. At 10.5 inches of usable rod length it handles everything from a short petty to a long sujihiki without difficulty.
To use the rod, set the tip on a cutting board or folded towel to hold it steady, then draw the edge along the rod at the existing bevel angle - typically around 15 degrees per side for most Japanese knives - using light pressure and smooth, even strokes. The ceramic removes just enough material to realign and refresh the edge without the aggressive bite of a steel rod. Start on the coarser side if the edge has been neglected for a while, then finish on the fine side. For knives that are kept up regularly, the fine side alone is usually all that is needed between full sharpenings. This rod is also effective on German and Swedish steel, though the primary design intent is Japanese cutlery.
What Customers Are Saying: Owners across a wide range of experience levels describe this as the rod they reach for every time. Professional cooks report carrying it in their knife bags for over a year without any sign of damage, which addresses a common concern about ceramic durability in everyday use. The two-sided design draws consistent praise - reviewers appreciate having a coarser option available for knives that have been neglected, without needing a second tool. Several owners with high-hardness knives above 62 HRC note it performs well where steel rods simply cannot be used safely. A small number of users note the rod diameter is too wide to fit standard knife block storage slots, so it is worth checking dimensions before purchase if that matters to you.
The Kotetsu santoku is a great example of this useful blade. The Aogami blue #2 core steel is a very popular carbon material. Blue steel #2 has the same carbon content as white steel #2, with additional elements chromium and tungsten. With these additional ingredients, blue steel #2 blades often display better edge retention and durability.
The outer stainless steel cladding aids in rust prevention and general maintenance. The subtle hammered finish above the shinogi and the beautiful sandblasted nashiji give this blade a look and feel normally associated with knives costing considerably more money.
A fine black pakka wood handle with stainless bolster completes the package and adds up to a knife worthy of any kitchen, professional chef, or home cook.
At the heart is an Aogami 2 Blue Paper steel core, valued for sharpness that lasts, a clean slicing feel, and sharpening that is straightforward for novices and experienced users alike. Stainless steel cladding adds durability and lowers maintenance, while the hammered tsuchime finish helps food release and gives the knife a timeless, handworked look. This combination yields a knife that cuts far above its cost and rewards users who want to explore Japanese blades without overthinking the purchase.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
The blade features an Aogami 2 Blue Paper steel core, valued for its edge retention, clean cutting feel, and ease of sharpening. Stainless steel cladding improves durability and reduces maintenance, while the hammered tsuchime finish helps with food release and adds a traditional handmade look. This combination of materials and construction creates a knife that cuts far above its price and makes an excellent first step into Japanese knives.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
The blade features an Aogami 2 Blue Paper steel core, known for strong edge retention, clean cutting feel, and easy sharpening. Stainless steel cladding adds durability and reduces maintenance, while the hammered tsuchime finish helps with food release and gives the knife a classic handmade look. This combination delivers excellent performance, long edge life, and reliability that will surprise anyone new to Japanese knives.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
The 210mm gyuto is where most serious cooks land when they make their first move into Japanese kitchen knives, and for good reason. It is long enough to handle full-sized proteins and efficient prep work, compact enough to remain responsive and easy to control across an entire service, and balanced in a way that makes it feel like a natural extension of the hand rather than a tool being wielded. Kotetsu Hamono built this knife from the same VG-10 Damascus construction as the 240mm in the line, in a format that is easier to recommend as a first Japanese gyuto or an everyday workhorse for cooks who do not need the reach of a longer blade.
The blade is constructed with a VG-10 stainless steel core at HRC 60 clad in 33-layer stainless suminagashi (flowing water Damascus), the same pairing found throughout the Kotetsu Damascus series. The grind is thin throughout — 2mm at the heel, tapering to a fine edge — which produces noticeably less resistance through most cutting tasks than a heavier western knife at the same length. At 210mm blade length and 46mm height the knife has solid knuckle clearance and enough blade surface for efficient work on larger produce and proteins, while the western handle fitted with black pakka wood scales keeps the grip familiar and accessible for cooks transitioning from European-style knives. The 33-layer damascus cladding gives the blade a visually distinctive surface that holds up well through regular use without requiring special maintenance.
What Customers Are Saying: The reviewer on this page keeps it simple and direct: cuts great, looks great, nice handle. For a knife at this price point with this construction, that kind of uncomplicated satisfaction is exactly what the product is designed to deliver — and it does.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to maintain the edge between sessions. The damascus cladding is stainless and requires no special treatment beyond normal cleaning.
- Maker: Kotetsu Hamono
- Location: Seki City, Japan
- Construction: San Mai
- Core Steel: VG-10 Stainless
- Cladding: 33-Layer Stainless Damascus (Suminagashi)
- HRC: 60
- Edge Grind: Double Bevel
- Handle: Western (Yo)
- Scales: Black Pakka Wood
- Blade Length: 210mm
- Total Length: 330mm
- Spine Thickness at Heel: 2mm
- Blade Height: 46mm
- Weight: 5.9 oz (168g)
Kotetsu Hamono has been producing quality knives from Seki City for decades, and the brand operates with a clear philosophy: strong steel, thin grinds, good fit and finish, and pricing that keeps the knives accessible to serious cooks rather than just collectors. The VG-10 Damascus gyuto is one of the more visually striking expressions of that approach — a 33-layer damascus cladding over a VG-10 stainless core that produces the flowing water pattern that knife enthusiasts recognize immediately, on a blade built to be used every day rather than displayed.
The blade is constructed with a VG-10 stainless steel core — a proven, well-regarded steel hardened here to HRC 60 — clad in 33-layer stainless suminagashi (flowing water Damascus). The grind is notably thin for the price point, which translates directly into less resistance through most cutting tasks and a nimbler feel than a typical German chef knife at the same length. At 248mm blade length and 50mm height this is a substantial knife with excellent knuckle clearance and enough blade to handle full-sized proteins and large-volume produce prep efficiently. The 2mm spine tapers toward a fine edge and the balance point falls just behind the pinch grip, which reviewers consistently describe as natural and confidence-inspiring. The blade profile carries good belly for rock chopping while retaining a flat enough section near the heel for push cutting. The western handle is fitted with black pakka wood scales and is cleanly constructed throughout.
What Customers Are Saying: The single review on this page is one of the most detailed in the Kotetsu lineup and covers the knife thoroughly. The reviewer describes the sharpness out of the box as excellent, the thinness as a genuine revelation compared to heavier German alternatives, the balance as perfect, and the fit and finish as beautiful. The blade profile earns specific praise for its versatility across cutting styles. One honest note: a minor burr was present on the choil and spine out of the box — the reviewer notes it was not uncomfortable in use and easily addressed with a little sandpaper, but it is worth mentioning for buyers who appreciate knowing what to expect. The overall verdict is an enthusiastic recommendation for anyone looking for a sharp, light, nimble, and visually impressive 240mm gyuto.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to maintain the edge between sessions. The damascus cladding is stainless and requires no special treatment beyond normal cleaning.
- Maker: Kotetsu Hamono
- Location: Seki City, Japan
- Construction: San Mai
- Core Steel: VG-10 Stainless
- Cladding: 33-Layer Stainless Damascus (Suminagashi)
- HRC: 60
- Edge Grind: Double Bevel
- Handle: Western (Yo)
- Scales: Black Pakka Wood
- Blade Length: 248mm
- Total Length: 377mm
- Spine Thickness at Heel: 2mm
- Blade Height: 50mm
- Weight: 7.7 oz (218g)
Invite protection and good fortune into your home with this Kotobuki Maneki Neko, the beloved Japanese “beckoning cat.” This small charm embodies centuries of folk tradition and craftsmanship, symbolizing the power to ward off misfortune while welcoming positive energy and prosperity.
The black Maneki Neko is especially prized for its yakuyoke qualities — protection from bad luck, illness, and evil spirits. Place it on a desk, shelf, or entryway to create a comforting presence and a touch of authentic Japanese culture in your space.
Each piece is crafted in Japan using traditional methods, reflecting the careful artistry and meaning behind this enduring good-luck symbol.
Care Instructions: Wipe clean with a soft cloth. Avoid harsh cleaners and prolonged moisture to maintain the finish.
The gold Maneki Neko is especially associated with wealth, success, and financial good luck, making it a popular choice for businesses, home offices, and entryways. Its raised paw is said to beckon opportunity and positive energy, while its compact size allows it to fit comfortably on a desk, shelf, or countertop as a subtle yet meaningful accent.
Each piece is crafted in Japan using traditional ceramic techniques, reflecting the care, symbolism, and cultural significance behind this enduring good-luck figure. Slight variations in glaze and finish are natural and add to the charm of each individual piece.
Care Instructions:
Wipe clean with a soft, dry cloth. Avoid harsh cleaners, abrasive materials, and prolonged exposure to moisture to preserve the finish.
The white Maneki Neko is commonly linked to overall good luck, happiness, and positive outcomes, making it a thoughtful choice for the home, workplace, or as a symbolic gift. Its raised paw is said to beckon good fortune, while its simple, calming color gives it a timeless and versatile presence on a desk, shelf, or entryway.
Each piece is crafted in Japan using traditional ceramic methods, with subtle variations in glaze and finish that reflect its handmade nature. These small differences add character and ensure that each figure is unique.
Care Instructions:
Wipe clean with a soft, dry cloth. Avoid harsh cleaners, abrasive materials, and prolonged exposure to moisture to preserve the finish.
The cutting wheel engages from the side rather than the top, leaving both the lid and rim smooth while keeping the contents untouched for better hygiene. A built-in lid lifter allows you to remove the top without using your hands, and the ergonomic design provides good control and comfort during use. There’s a slight learning curve at first, but once you get the feel for it, the performance is smooth and consistent. Durable, safe, and thoughtfully designed, this is a big upgrade over traditional can openers.
What Customers Are Saying: Customers love how easy and safe this opener is to use. It leaves no sharp edges, requires very little effort, and works especially well for those with weaker grip strength or arthritis. While a few mention a short learning curve, most say it quickly becomes second nature. Many users report years of reliable performance and often buy additional units as gifts.
Care Instructions: Wipe clean with a damp cloth and dry thoroughly. Do not immerse in water or place in the dishwasher. Avoid over-cutting beyond a full circle to prevent burrs or slivers. Store in a dry place.
The thoughtful design includes a swing-out basket that makes cleanup quick and easy—one of the standout features of this press. The long, curved handles provide excellent ergonomics, reducing hand strain and making it comfortable to use even for those with limited grip strength. Built for durability, this is a tool that’s made to last for years of regular use. While it’s heavier and more expensive than basic presses, the performance and longevity more than justify the investment for serious cooks.
Care Instructions: Dishwasher safe for easy cleanup. For best results, rinse shortly after use to prevent garlic residue from drying in the press. Avoid using excessive force on hard materials and store in a dry place.
The mechanism is straightforward: rotate the turn-knob to lock the three jaws onto the lid, hold the jar steady, push the handle counter-clockwise to break the seal, then loosen to release. The long stainless steel handle gives you the leverage to open even the tightest lids without strain, and the jaws lock firmly in place once engaged so the tool does not slip mid-turn. Works on both smooth-sided and grooved caps from 1 inch to 3.5 inches in diameter. A practical everyday tool that also makes a solid gift for anyone who cooks regularly.
Care Instructions: Hand wash with mild soap and warm water. Dry thoroughly after washing. Hand washing is recommended to preserve the mechanism and finish over time.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kuriicbrkn20||item-1||solidtemplate||kuhnrikon||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-iced-bread-knife-200mm-65.png||||||Kuhn Rikon Iced Bread Knife 200mm||26745||equipment > kuhnrikon||Suppliers > Kuhn Rikon > ||35.000 ||||||||||||1||1||1||0||||||||The Kuhn Rikon ICED Bread Knife is a sharp, sturdy serrated knife designed for clean slicing through crusty breads, baguettes, seeded loaves, and soft sandwich bread. The 20 cm blade is made from German stainless steel and ice-hardened for improved durability and corrosion resistance.
The weighted, riveted handle gives the knife a balanced feel in the hand, while the dark titanium coating adds a sleek, modern look. The serrated edge bites easily into firm crusts and glides through tender interiors without crushing the loaf.
Care Instructions: Hand wash and towel dry after use. Store safely in a knife block or blade guard. Keep away from children.
The nonstick silicone coating reduces drag when cutting through sticky foods - fruit, soft cheese, cooked proteins - and makes the blade easy to wipe clean. The blade guard that comes with the knife makes it safe to toss in a bag or drawer without a saya. At 90mm this is a proper paring knife length - long enough to handle most small prep tasks, short enough for controlled in-hand work. The handle is plastic, which is exactly right for a knife at this price that will see rough use and regular washing.
What Customers Are Saying: Reviewers consistently highlight the sharpness as the standout quality - several noting it is shockingly good for the price. One buyer purchased four of them to keep one in the kitchen, one in the car, one at his desk, and gave one to his wife. Another uses it as an all-purpose utility blade for everything from halving berries to cutting cardboard, noting the edge hones back easily when it dulls. The blade guard gets specific praise for making it a practical camping and travel knife. Seven reviews, all five stars except one four-star - a strong consensus for a knife this accessible.
- Brand: Kuhn Rikon
- Origin: Switzerland
- Steel: Japanese Steel
- Coating: Food-Safe Nonstick Silicone
- Handle: No-Slip Plastic
- Color: Graphite
- Blade Length: 90 mm (3.5 in)
- Includes: Matching Blade Guard
Care Instructions: Hand wash with mild soap and warm water - the nonstick coating will last longer with hand washing than in a dishwasher. Dry after washing. The blade guard keeps the edge protected between uses and makes it safe to carry in a bag or roll.||||||||||||||885129138526||0||||||||||New||||||||||Kuhn Rikon||~~minimum-quantity~~1~~|^^|kuripe3pcset||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-peeler-3pc-set-105.png||||||Kuhn Rikon Peeler 3pc Set||2784||specials > linecooks > peelers||Resources > For Professionals > Peelers & Tweezers > ||15.000 ||||||||0.400 ||||1||1||1||0||||||||This 3-pack of Kuhn Rikon Swiss Carbon Peelers offers the same high-performance design in a set of bright, assorted colors. These lightweight peelers have a strong following among professional cooks for their speed, precision, and value.
The sharp carbon steel blades make quick work of fruits and vegetables while removing minimal waste. They arrive very sharp and stay that way longer than most peelers, and are affordable enough to replace when needed.
The ergonomic Y-style design works comfortably in either hand and includes a built-in potato eye remover for added convenience. Made in Switzerland, these peelers are a simple, effective tool for everyday prep.
Care Instructions: Hand wash and dry thoroughly after each use. Do not leave wet or soak, as the carbon steel blades can rust.
The Y-style design allows for fast, smooth peeling and is especially effective for producing thin, consistent cuts. Many users find it easier to handle and more precise than traditional straight peelers, particularly when working with larger quantities of produce.
This peeler is known for its outstanding value—sharp out of the package and easy to replace when needed. Like all carbon steel blades, it will develop rust if left wet, so it’s best to dry it after use to maintain performance.
Care Instructions: Hand wash and dry thoroughly after each use. Do not leave wet or soak, as the carbon steel blade can rust.
The ergonomic shape feels comfortable in either hand, making it a great option for both right- and left-handed users. A built-in potato eye remover adds extra utility, and the solid stainless steel construction ensures durability and long-lasting sharpness. If you’re looking for a reliable peeler that performs well above its price point, this one delivers.
Care Instructions: Hand wash and dry after use. Use caution when handling and storing due to the very sharp blade.
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kufuvggy18||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-vg10-gyuto-180mm-197.png||||||Kurosaki Fujin SG2 Gyuto 270mm||KFSG-G270||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||390.000 ||||||||||||1||1||1||0||||||||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.
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.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Bunka is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! In true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The bunka is a great all-around knife that is well-proportioned and weighted for most average users in the home.
The new Senko line of knives does not stray from this tradition, but, as with his other lines, it comes with a unique and stylish look. The hammer marks of this design resemble mini triangles, and together with the fairly high polish, give the upper surface a wonderful sparkle in the light.
Kurosaki-san has used SG2 powdered metallurgical stainless steel as the core steel. This is covered, san-mai style, with a stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a maple wood ferrule echoes the fine fit and finish of the blade and completes a well-made, great-performing kitchen knife package.
The Kurosaki Senko SG2 Gyuto 240mm is a relatively thin and light knife. It has a standard style profile and average proportions for a gyuto of this size. The blade height of about 56mm pairs perfectly with an edge length on the long side of 240mm. The first third of the edge is flat, transforming into a slight belly, which will allow for some rocking. The balance is in line with a normal pinch grip point and the overall weight is on the lighter side of 240 gyutos.
As with all Kurosaki knives, the Senko is graced with a perfect fit and finish from the super fine tip to the lovely handle. The Senko boasts yet another unique Kurosaki hammered finish, this time made up of tiny triangular marks that, when polished, reflect the light in a beautiful and fascinating way.
We think this knife is a perfect balance of form and function, at a most reasonable price, especially given the high levels of aesthetic finish and beautiful grinds. Highly recommended.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kusg2sesa16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-sg2-senko-santoku-165mm-175.png||||||Kurosaki Senko Ei SG2 Nakiri 165mm||KR-809RM||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||270.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife-making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Nakiri is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! And in true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The nakiri knife is the second most popular knife style in Japan, after the santoku, and is a great all-around knife that is well proportioned and weighted for most average users in the home. They excel at chopping and push/pull cutting.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shot shows the sublime grinds that make the Senko a king of speed and agility.
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 stunning custom handle to the blade, which takes the package to a new level of beauty and desirability.
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.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Santoku is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! In true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The santoku knife is the most popular knife style in Japan. It is a great all-around knife that is well proportioned and weighted for most average users in the home. It excels at chopping and push/pull cutting. A nicely finished and balanced handle made of rosewood and maple completes this compelling package.
This 240mm sujihiki has a really nice profile with grinds that are outstanding and super sharp edges out of the box. SG2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition, resulting in some unique and desirable characteristics for knives.
This knife is quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife, you will have a hard time picking up another. It's a great example of the craftsmanship this artisan is producing.
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.
This gyuto is crafted by Yu Kurosaki in Echizen, Japan, using SG2 powdered stainless steel with a stainless cladding in a san mai construction. SG2 offers outstanding edge retention and fine grain structure while remaining fully stainless for easy maintenance. The knife is fitted with a rosewood octagonal handle with a maple ferrule, providing secure indexing for both right- and left-handed users and a balanced, refined feel in hand.
Care Instructions: Hand wash only and dry immediately after use. Use wooden or rubber cutting boards only. Avoid bones, frozen foods, and twisting cuts. Store in a saya or blade guard when not in use. Light stropping and regular sharpening will keep the edge performing at its best.
This gyuto - Japan's all-purpose chef knife - is built around an R2 powdered stainless steel core hardened to 62 HRC, clad san-mai style in a hammered stainless steel outer layer. The Shizuku cladding does double duty: the hammered surface catches the light in a way that makes each knife visually unique, and the texture actively reduces drag and food sticking during use. The convex grind across the blade face delivers superior ingredient separation, and the edge that comes from the factory is among the sharpest we carry. The handle is a traditional octagonal wa in rosewood with a black pakka wood ferrule, well-balanced and comfortable for extended work.
Care Instructions: R2 and SG2 powdered stainless steels are stainless but hard and can be chip-prone at high HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpening sessions to maintain the edge, and use quality water stones when a full sharpen is needed.
- Blacksmith: Yu Kurosaki
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Core Steel: R2 Stainless
- Cladding: Stainless (Shizuku)
- HRC: 62
- Edge Grind: Even (Convex)
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Engraving: Laser Engraved
- Weight: 6.9 oz (198g)
- Blade Length: 243mm
- Total Length: 405mm
- Spine Thickness at Base: 3mm
- Blade Height: 51mm
Beyond its striking aesthetics, the distinctive cladding serves a functional purpose—it shimmers in the light while facilitating effortless food release, almost as if by magic. True to Kurosaki’s craftsmanship, the knife boasts an outstanding convex grind, delivering superior ingredient separation. Right out of the box, its sharpness ranks among the very best we offer.
Complementing the stunning blade is a beautifully crafted, traditional octagonal rosewood wa handle, offering excellent balance and comfort. With its fine craftsmanship, exquisite design, and top-tier performance, this knife is a standout in any kitchen. We highly recommend giving it a try.
The sujihiki (Japan's dedicated slicing knife) is the ideal format for showcasing what this steel can do. At 270mm it has the reach to break down proteins in long, clean strokes with minimal drag. The R2 core is hardened to 62 HRC and clad san-mai in stainless steel with a polished finish that shimmers in the light while also promoting food release along the flat of the blade. The convex grind is one of the best features of this knife - it encourages ingredients to fall away from the blade rather than sticking, and it contributes to an out-of-the-box sharpness that ranks among the finest we carry. The traditional octagonal rosewood handle with black pakka wood ferrule balances the blade well and sits comfortably in extended use.
Care Instructions: R2/SG2 powdered stainless is highly stain-resistant but hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
- Blacksmith: Yu Kurosaki
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: R2 Stainless
- Cladding: Stainless (Shizuku)
- HRC: 62
- Edge Grind: Even, Convex
- Bevel: 50/50
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Engraving: Laser Engraved
- Weight: 6.0 oz (172 g)
- Blade Length: 268mm
- Total Length: 428mm
- Spine Thickness at Base: 3mm
- Blade Height: 40mm
Show your love for world-class Japanese craftsmanship with the Kurosaki Japanese Knife T-Shirt. Designed for knife enthusiasts, chefs, and collectors alike, this premium tee blends style, comfort, and a nod to one of Japan’s most revered knife makers.
Crafted from soft, high-quality fabric, this T-shirt offers a perfect fit for all-day wear—whether you’re in the kitchen, at the shop, or just out and about. Featuring a sleek Kurosaki design, it’s a subtle yet bold statement of appreciation for fine blades and expert craftsmanship.
Perfect as a gift or a personal wardrobe staple, the Kurosaki Japanese Knife T-Shirt lets you represent your passion with effortless style.||"Size" "Small"||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kurotori||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/kurotori-mirror-ginsan-bunka-165mm-188.png||||||Kurotori G3 Bunka 165mm||KG3-B165||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||375.000 ||||||||||||1||1||1||0||||||||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.
Each knife is constructed in san mai using a Ginsan stainless steel core hardened to approximately 61 HRC. Ginsan, also known as Silver 3, is prized for its fine grain structure, excellent edge retention, and ease of sharpening while remaining fully stainless. The grind is an even 50/50 double bevel, offering balanced performance for a wide range of users. A flawless mirror polish highlights the clean lines of the blade and reflects Kajihara san’s meticulous craftsmanship. The upgraded octagonal handle is made from 4,000 year old bog oak, adding striking visual character along with excellent balance and a comfortable, secure grip.
Care Instructions: This knife features stainless cladding and a stainless Ginsan core for easy maintenance. Hand wash and dry promptly after use. Avoid cutting frozen foods or hard materials and do not twist the blade during use.
Average rating is 5
By: Chris Miller
Clayton,NCI use these on 12" DMT fine diamond and ceramic rods...love them!
0.3By: Chris Miller
Clayton,NCI use these on 12" DMT fine diamond and ceramic rods...love them!
0.3By: Ryan
Oakland,CAWorks great,protects my mac black rod from getting chipped in my bag,plus its leather.
0.3Ceramic rods in particular can be prone to chipping or breaking if bumped or dropped, and this leather sheath provides a durable layer of protection to help extend the life of your sharpening tools. It’s a great option for cooks who travel with their gear or keep rods in knife rolls or drawers where they may come into contact with other tools.
In addition to protection, this leather sheath offers a unique secondary use that many people overlook. When the rod is inside the sheath, it creates a firm, supported surface that can be used as a strop. By using light, edge-trailing strokes along the leather, you can refine and maintain your edge between sharpenings. This makes it a handy two-in-one tool for both transport and quick touch-ups in the kitchen.
Care Instructions: Keep dry when not in use. If the leather becomes wet, allow it to air dry completely. Occasional conditioning with leather balm will help maintain flexibility and longevity.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|lehakn||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/left-handed-knives-102.png||||||Left Handed Knives||||resources||Knife Types > ||||||||||||||0||1||0||0||||shmobrknle kilehagr miwh2ya27le tapade18 tahonkaw2mu1 tatowh2mu18 takayuki1 tainya24leha tainya27leha tainya30leha tainde15leha toinlehade18 tainde18leha kabeha15leha kabeho15leha kabesu27leha kitaoka2 kitaoka1 sawh2ya24le sawh2de18le sawh2ya27leh sawh2ya30leh||||While many knives on Chef Knives to Go are ambidextrous, many Japanese knife designs are single bevel making them inappropriate for left handed use. Knives listed here are ground on the left side to make these traditional Japanese designs left handed friendly. Since many double bevel knives also have less severe right handed biases, left handed users are encouraged to take advantage of the Chef Knives to Go forum to solicit recommendations.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|lehaya||item.||solidtemplate||sashimi-knives||https://s.turbifycdn.com/aah/chefknivestogo/left-handed-yanagibas-67.png||||||Left Handed Yanagibas||||resources > sashimi-knives||Knife Types > Yanagibas > ||||||||||||||0||1||0||0||||miwh2ya27le sawh2ya24le sawh2ya27leh sawh2ya30leh||||Here is our current selection of left-handed Yanagibas. These knives are all single bevel so they must be used by left handed cooks only. The front side of the blades are convex ground while the back side is concave for excellent slicing action.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|lowgrst10||item.||solidtemplate||shglkachst||https://s.turbifycdn.com/aah/chefknivestogo/low-grit-stones-100-600-74.png||||||Low Grit Stones 100-600||||specials > linecooks > sharpening-stones > shglkachst||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > ||||||||||||||0||1||0||0||||ce320mesist debado320 nalowa220gr inpipopro220 natr220grst shglst220gr impibr shaptonpro320x shro320grces shro500grces shaptonglass1 nasustbaexth ri400grwast ch400grstwib shgl500gr ch600grstba bifishst6 angust||||It's kind of arbitrary where you draw the line at what is a low grit stone and what is a medium grit stone. But we had to make the call so we're calling anything 600 grit or less in the Japanese grit scale as a low grit stone. Here's our selection of them.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macbibepakn||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-bird-s-beak-paring-knife-264.png||||||MAC Bird's Beak Paring Knife||PK-25||kitchen-knives > macknives > macchefs||Knife Brands > MAC Knives > MAC Chef's Series > ||40.000 ||||||||||||1||1||1||0||||||||The MAC Knife Chef Series of cutlery is a value-priced line made for a variety of tasks and users. It features the same molybdenum alloy as the original MAC series of knives but at a more friendly price point. Like their higher-priced siblings, they also carry a 25-year limited warranty from the manufacturer. This series is the perfect choice for line cooks looking for a rugged and well-made knife that can stand the rigors of daily use in a busy kitchen while being easy to maintain and sharpen.
The Bird’s Beak Paring knife is the perfect tool for in-the-hand paring work. The pronounced curved edge makes it easy and very efficient to work with round fruits and vegetables, while the pointed tip can serve well when coring or removing eyes and other imperfections.
Average rating is 4.7
By: Shawn Bohl
Wilkes-BarrePurchased as a compliment to the MAC 7 piece block set. Welcome addition,handsomely made and the same great quality as their knives.
0.3By: Woo-bae Kim
breckenridge,coGood~!!
0.3By: Larry K
ChicagoThis honing rod is outstanding! Turned my Tojiro into a razor in a few passes per side. Even German steel is easy to make really sharp. Why even have good knives if you can’t keep them sharp? This rod makes it easy.
0.3By: Mark M
Orlando,FLThis is a good honing rod. It’s a pretty good deal for a solidly built ceramic rod.
0.3By: Bob Carr
Amelia,OhioThis is a great ceramic rod. I use it almost daily to keep my edges up to par. I was worried about packing a ceramic rod in my knife bag until I got this one. I have been carrying it in my knife bag now for about a year and it shows no sign of breakage. This is a great product.
0.3By: Jacob
Washington,DCI purhcased this ceramic and was not happy. It was way to fine of a grit to make any difference. I ended up goign with the messemiester ceramic rod and I am So much happier wiht this purchase.
0.3By: John B
Rockville MDMore agressive than a steel -- requires more skill,delivers faster results
0.3By: Erica
San Jose,CAThis ceramic rod corrects all the other minor issues I had with the first version of the ceramic rod (i.e. breakage,coloring,etc.) I’ve used it for a few weeks now and the grooves on the side make honing my knives very easy! If you’re in the market for a ceramic rod,buy this one - you won’t regret it! Thank you,Mark for all your great recommendations and help in acquiring such awesome tools!!!
0.3By: Trey
NashvilleNot a big fan of the rubber tip at all. Other than that it’s a great product.
0.3By: alan
DCmakes my Mac knife shaving sharp. The video on your site is helpful.
0.3By: Gene Maluski
detroit lakes. minnesotait works great just like it says it will I like the two different sides that it has,so depending on how dull your knife is you can choose what side to use
0.3By: Albert Alhadeff
Corcelles,SwitzerlandExcellent value for money steel. This steel alone will cover all your needs. Has 2 zones for honing - aggressive and smooth,so you get 2 in one. Also being ceramic it is also well suited to Japanese knives. I think this steel could be improved with 2 changes. It should be a bit longer at say 12 inches. Also I don’t care for the rubber end. For those who hone with the steel horizontal,you may find that the rubber end just gets in the way.
0.3By: Deborah
Missoula,MTThis is a wonderful hone. I really like that it has a coarser side for knives that haven’t been kept up. It really makes keeping edges sharp. I would highly recommend this as a stand alone or to compliment a standard steel.
0.3By: Justin
Calgary,AlbertaKeeps my knives sharp. What more could I ask for?
0.3By: RioChef
San Jose,CaliforniaGreat product. Even does a great job on my Miyabi MCD 7000 Santoku which is HRC 64+.
0.3By: ER
Louisville,KYI love the two sides for honing on this rod.
Keeps my knives scary sharp between stone sharpening,and does it’s job.
Well built and worth every penny.
0.3Keeps my knives scary sharp between stone sharpening,and does it’s job.
Well built and worth every penny.
By: Tom G
Perth,AustraliaThis honing rod is just a great product. It is solidly constructed,and the two-surface design is both clever and very effective. Until now I have used a Global ceramic rod,but I prefer the feel and performance of the MAC.
0.3By: Donn
FloridaI recently acquired a Tojiro DP Gyuto and the MAC Black Ceramic Honing Rod.
Decided to put the honing rod to the ultimate test on an old,questionably sharp santoku from the local housewares store.
After completing the requisite ’before’ test,I gave the old knife seven passes over the grooved side of the rod. The ’after’ test results were incredible.I spent the next several minutes turning several pages of the new phone book into a pile of yellow shredded paper.
The mind reels at what the test would have yielded if the knife had a proper edge.
By: Allen St. John
Montclair NJ One major problem...
The diameter of the rod is too thick to fit in the honing steel slot in my Sur La Table knife block.
It’s a great piece but if you want to store it in a block measure it first.
0.3The diameter of the rod is too thick to fit in the honing steel slot in my Sur La Table knife block.
It’s a great piece but if you want to store it in a block measure it first.
By: Ernest
Auckland New ZealandThis is a great product keep your knife sharp.
0.3To use the rod, set the tip on a cutting board or folded towel to hold it steady, then draw the edge along the rod at the existing bevel angle - typically around 15 degrees per side for most Japanese knives - using light pressure and smooth, even strokes. The ceramic removes just enough material to realign and refresh the edge without the aggressive bite of a steel rod. Start on the coarser side if the edge has been neglected for a while, then finish on the fine side. For knives that are kept up regularly, the fine side alone is usually all that is needed between full sharpenings. This rod is also effective on German and Swedish steel, though the primary design intent is Japanese cutlery.
What Customers Are Saying: Owners across a wide range of experience levels describe this as the rod they reach for every time. Professional cooks report carrying it in their knife bags for over a year without any sign of damage, which addresses a common concern about ceramic durability in everyday use. The two-sided design draws consistent praise - reviewers appreciate having a coarser option available for knives that have been neglected, without needing a second tool. Several owners with high-hardness knives above 62 HRC note it performs well where steel rods simply cannot be used safely. A small number of users note the rod diameter is too wide to fit standard knife block storage slots, so it is worth checking dimensions before purchase if that matters to you.
- Brand: MAC Cutlery
- Model: SRB-104-ROD
- Material: Ceramic (Coarse and Fine Sides)
- Weight: 8.8 oz (249g)
- Rod Length: 10.5” (267mm)
- Total Length: 16” (406mm)
- Rod Diameter: 0.63” (16mm)
||2.000 ||||1||1||1||0||||||||The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 7 oz (198 g) Blade Length: 209 mm Total Length: 337 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macchse10chk||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-10-chef-knife-282.png||||||MAC Chef's Series Chef Knife 250mm||BK-100||kitchen-knives > macknives > macchefs||Knife Brands > MAC Knives > MAC Chef's Series > ||150.000 ||||||
||2.000 ||||1||1||1||0||||||||The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut.
Our sayas do not fit this knife. We recommend the blade guard instead.Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 7.9 oz (224 g) Blade Length: 254 mm Total Length: 375 mm Spine Thickness at Base: 2.5 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macchse8chkn||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-dimpled-chef-knife-289.png||||||MAC Chef's Series Dimpled Chef Knife 210mm||TH-80||newarrivals||New Arrivals > ||95.000 ||||||||2.000 ||||1||1||1||0||||||||MAC Knife has been making knives in Seki City, Japan since 1964, and the Professional series is the line that built the brands reputation in Western kitchens. The MTH-80 is one of the most recommended chef knives at CKTG — not because it is the flashiest option in the catalog, but because it performs at a level that surprises cooks who are accustomed to heavier German-style knives. It is a knife that gets out of the way and lets you work.
The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered specifically to produce thin, tough blades that take and hold a keen edge — characteristics that are difficult to achieve simultaneously in most conventional stainless steels. At 2mm at the heel the blade geometry is notably lean, which translates directly into less resistance through most cutting tasks. The dimpled granton edge runs along the flat of the blade and helps food release cleanly rather than sticking and dragging during prep. The western-style handle is comfortable and well proportioned, and the knife balances naturally at the pinch grip. MAC warrants the MTH-80 for 25 years against defects in materials and workmanship — a confidence in the product that is worth noting at this price point.
What Customers Are Saying: Reviewers who come to this knife from German brands consistently describe the difference in feel as immediate and significant — lighter, more agile, and noticeably sharper out of the box. Several owners mention keeping it as their most-reached-for knife despite owning more expensive options, citing the thin geometry and reliable edge retention as the reasons it stays in rotation. The knife has been purchased as a gift multiple times by customers who already own one themselves, which says something. A few reviewers note that the handle runs on the smaller side, which suits smaller hands well but may feel compact to those used to heavier bolstered handles. CKTG sharpening service is mentioned positively by name in multiple reviews.
Care Instructions: Hand wash and dry after each use — the dishwasher is not suitable for any quality knife and will degrade the edge and handle over time. The steel responds well to water stones and ceramic honing rods; regular light maintenance on a honing rod between sharpenings will extend the life of the edge considerably. Avoid hard bones, frozen foods, and hard cutting surfaces.
Our sayas do not fit this knife. We recommend the blade guard instead.
Average rating is 4.3
By: carlos
Miami fl0.3By: carlos
miami,flthis mac knife is amazing i was looking for a smaller chef knife for certain jobs and its just amazing sharpens extremely quick and holds and edge for a great amount of time in a high paced japanese kitchen. im even considering selling my other chef knife to purchase the same knife in 10.5 inches great buy great balance,and geometry no complaints
0.3By: Carlos
EstaritaGreat little knife good geometry and finish sharpens easy and holds quite well would recommend to anyone looking for a cheap stainless chefknife thats a workhorse
0.3By: jason mcgarry
lewisburg,west virginiagood knife but my brother had it for less than a week and the blade chipped. Do your knifes have warranties?
0.3The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered specifically to produce thin, tough blades that take and hold a keen edge — characteristics that are difficult to achieve simultaneously in most conventional stainless steels. At 2mm at the heel the blade geometry is notably lean, which translates directly into less resistance through most cutting tasks. The dimpled granton edge runs along the flat of the blade and helps food release cleanly rather than sticking and dragging during prep. The western-style handle is comfortable and well proportioned, and the knife balances naturally at the pinch grip. MAC warrants the MTH-80 for 25 years against defects in materials and workmanship — a confidence in the product that is worth noting at this price point.
What Customers Are Saying: Reviewers who come to this knife from German brands consistently describe the difference in feel as immediate and significant — lighter, more agile, and noticeably sharper out of the box. Several owners mention keeping it as their most-reached-for knife despite owning more expensive options, citing the thin geometry and reliable edge retention as the reasons it stays in rotation. The knife has been purchased as a gift multiple times by customers who already own one themselves, which says something. A few reviewers note that the handle runs on the smaller side, which suits smaller hands well but may feel compact to those used to heavier bolstered handles. CKTG sharpening service is mentioned positively by name in multiple reviews.
Care Instructions: Hand wash and dry after each use — the dishwasher is not suitable for any quality knife and will degrade the edge and handle over time. The steel responds well to water stones and ceramic honing rods; regular light maintenance on a honing rod between sharpenings will extend the life of the edge considerably. Avoid hard bones, frozen foods, and hard cutting surfaces.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel, Roll Forged
- Steel: Proprietary Chrome-Moly Vanadium
- Edge Grind: Double Bevel, Granton (Dimpled)
- Blade Length: 203mm
- Total Length: 319mm
- Spine Thickness at Heel: 2mm
- Blade Height: 49mm
- Weight: 6.8 oz (192g)
- Warranty: 25 years against defects
||2.000 ||||1||1||1||0||||||||The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 7.9 oz (224 g) Blade Length: 253 mm Total Length: 375 mm Spine Thickness at Base: 2.5 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macchsefi||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-fillet-271.png||||||MAC Chef's Series Fillet||BNS-60||kitchen-knives > macknives > macchefs||Knife Brands > MAC Knives > MAC Chef's Series > ||65.000 ||||||||1.000 ||||1||1||1||0||||||||This affordable fillet knife was designed to work well around bones and hold traction while butchering. The curved edge, straight blade is made from Molybdenum steel, giving it great edge retention. It features an oversized handle to maximize grip when working in slippery butchering environments. The handle is made of pakka wood and works well no matter your cutting style. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 4.0 oz (113 g) Blade Length: 160 mm Total Length: 285 mm Spine Thickness at Heel: 2 mm Blade Height: 23 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macchse8gy||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-5-gyuto-328.png||||||MAC Chef's Series Gyuto 210mm||HB-85||kitchen-knives > macknives > macchefs||Knife Brands > MAC Knives > MAC Chef's Series > ||70.000 ||||||
This stone is new from Naniwa, and we're nicknaming it the "New Snow White" since it's very similar to the original by that name that we also sell. This stone cuts a little faster, and we're told by Naniwa that the particles are a little more uniform. It also seems to use a little more water than the original Snow White. This 8,000 grit stone from Naniwa is a pure white magnesia bond stone with great polishing properties. Jyunpaku translates to “pure white” or “snow white,” hence the nickname it receives in sharpening circles. This is a great stone to progress to after using the 5,000 and before progressing to the 10,000.
The stone measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naoyamamoto||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-20.png||||||Nao Yamamoto||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||naoyahagipe1 naoyagihabu1 naoyagihana1 naoyagihasa1||||Nao Yamamoto is an esteemed blacksmith from Echizen who has mastered the unique technique known as "Nimai-Hiroge," contributing to the exquisite sharpness, smooth cutting performance, and longevity of the knife's edge. The thinness of his blades makes them our favorite choice for kitchenware.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naoyagihabu1||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-bunka-165mm-40.png||||||Nao Yamamoto Ginsan Hammered Bunka 165mm||YU-105||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||290.000 ||||||||||||1||1||1||0||||||||Nao Yamamoto, a distinguished blacksmith from Echizen, is renowned for his exceptional craftsmanship. He has mastered the rare "Nimai-Hiroge" technique, creating blades that offer an extraordinary combination of sharpness, effortless cutting, and long-lasting edge retention. The impressive thinness of his blades is a clear demonstration of his expertise, making these knives our top recommendation for discerning chefs.
Bunka knives have an aggressive-looking tip for detailed cutting, and they are crafted with Ginsan steel and feature stainless tsuchime (hammered) cladding. It represents the pinnacle of handmade quality from a traditional craftsman in the heart of Japanese knife-making, Echizen, Japan. Blacksmith: Nao Yamamoto Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Stainless Steel HRC: 61 Cladding: Stainless Finish: Tsuchime Edge Grind: Even Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 4.9 oz (140g) Blade Length: 170 mm Total Length: 312 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naoyagihana1||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-nakiri-165mm-85.png||||||Nao Yamamoto Ginsan Hammered Nakiri 165mm||YU-103||newarrivals||New Arrivals > ||295.000 ||||||||||||1||1||1||0||||||||Nao Yamamoto is a highly respected blacksmith from Echizen, Japan — one of the most storied knife-making regions in the country — and his work stands apart through the mastery of a rare technique called Nimai-Hiroge, a specialized forging method that produces blades of exceptional thinness while preserving an ideal balance of sharpness, cutting ease, and long-term edge retention. His knives have become a top pick at Chef Knives To Go precisely because that thinness translates so directly into real performance at the cutting board.
This nakiri is built around Ginsan stainless steel, a high-grade alloy prized for its ability to take and hold a keen edge while remaining far easier to maintain than traditional carbon steel. The stainless tsuchime — meaning hammered — cladding gives the blade its distinctive textured appearance and helps reduce drag and sticking during prep work. The tall 52mm blade height gives excellent knuckle clearance and makes quick work of vegetables, while the hand-engraved blade and rosewood octagonal handle make it as visually striking as it is practical at the cutting board.
Ginsan stainless steel is forgiving by nature, but a few simple habits will keep this knife performing at its best. Hand wash and dry promptly after use, and avoid the dishwasher. Sharpen on quality stones to maintain the fine edge Yamamoto-san builds into every blade, and store it safely away from other utensils to protect the tip and edge. Blacksmith: Nao Yamamoto Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Stainless Steel HRC: 61 Cladding: Stainless Finish: Tsuchime (Hammered) Edge Grind: Even Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 6.2 oz (178 g) Blade Length: 165 mm Total Length: 315 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naoyahagipe1||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-hammered-ginsan-petty-140mm-59.png||||||Nao Yamamoto Ginsan Hammered Petty 140mm||YU-101||newarrivals||New Arrivals > ||195.000 ||||||||||||1||1||1||0||||||||Nao Yamamoto is a highly respected blacksmith from Echizen, Japan — one of the most storied knife-making regions in the country — and his work stands apart through the mastery of a rare technique called Nimai-Hiroge, a specialized forging method that produces blades of exceptional thinness while preserving an ideal balance of sharpness, cutting ease, and long-term edge retention. His knives have become a top pick at Chef Knives To Go precisely because that thinness translates so directly into real performance at the cutting board.
This petty is built around Ginsan stainless steel, a high-grade alloy prized for its ability to take and hold a keen edge while remaining far easier to maintain than traditional carbon steel. The stainless tsuchime — meaning hammered — cladding gives the blade its distinctive textured appearance and helps reduce drag and sticking during prep work. At 141mm, this is an ideal size for hand work, breaking down proteins, or handling smaller tasks where a full-length gyuto would feel like overkill. The hand-engraved blade and rosewood octagonal handle make it as beautiful as it is functional.
Serious home cooks and knife enthusiasts consistently gravitate toward this petty as the perfect gap-filler in a well-rounded collection. Customers with deep knife knowledge praise the Echizen fit and finish, the comfortable handle geometry, and how naturally the 141mm format handles everything from detail work to light butchery. The Ginsan steel earns particular appreciation from those coming from other stainless alloys — it punches well above its maintenance-friendly profile.
Ginsan stainless steel is forgiving by nature, but a few simple habits will keep this knife performing at its best. Hand wash and dry promptly after use, and avoid the dishwasher. Sharpen on quality stones to maintain the fine edge Yamamoto-san builds into every blade, and store it safely away from other utensils to protect the tip and edge. Blacksmith: Nao Yamamoto Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Stainless Steel HRC: 61 Cladding: Stainless Finish: Tsuchime (Hammered) Edge Grind: Even Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 2.7 oz (78 g) Blade Length: 141 mm Total Length: 270 mm Spine Thickness at Heel: 3 mm Blade Height: 32 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naoyagihasa1||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-santoku-165mm-13.png||||||Nao Yamamoto Ginsan Hammered Santoku 165mm||YU-102||newarrivals||New Arrivals > ||290.000 ||||||||||||1||1||1||0||||||||Nao Yamamoto is a highly respected blacksmith from Echizen, Japan — one of the most storied knife-making regions in the country — and his work stands apart through the mastery of a rare technique called Nimai-Hiroge, a specialized forging method that produces blades of exceptional thinness while preserving an ideal balance of sharpness, cutting ease, and long-term edge retention. His knives have become a top pick at Chef Knives To Go precisely because that thinness translates so directly into real performance at the cutting board.
This santoku is built around Ginsan stainless steel, a high-grade alloy prized for its ability to take and hold a keen edge while remaining far easier to maintain than traditional carbon steel. The stainless tsuchime — meaning hammered — cladding gives the blade its distinctive textured appearance and helps reduce drag and sticking during prep work. The santoku format is a natural all-rounder, handling vegetables, proteins, and fish with equal confidence, and at 170mm, this one strikes an ideal balance between maneuverability and reach. The hand-engraved blade and rosewood octagonal handle make it as visually striking as it is practical at the cutting board.
Ginsan stainless steel is forgiving by nature, but a few simple habits will keep this knife performing at its best. Hand wash and dry promptly after use, and avoid the dishwasher. Sharpen on quality stones to maintain the fine edge Yamamoto-san builds into every blade, and store it safely away from other utensils to protect the tip and edge. Blacksmith: Nao Yamamoto Location: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan Stainless Steel HRC: 61 Cladding: Stainless Finish: Tsuchime (Hammered) Edge Grind: Even Handle: Rosewood Octagonal Ferrule: Pakka Wood Weight: 4.9 oz (140 g) Blade Length: 170 mm Total Length: 314 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|needglobknif3||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/need-a-global-knife-sharpener-90.png||||||Need a Global Knife Sharpener?||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|needglobknif5||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/need-a-global-knife-sharpener-89.png||||||Need a Global Knife Sharpener?||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|needglobknif4||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/need-a-global-knife-sharpener-88.png||||||Need a Global Knife Sharpener?||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|newarrivals||item.||solidtemplate||index||https://s.turbifycdn.com/aah/chefknivestogo/new-arrivals-213.png||||||New Arrivals||||||||||||IDnisg2daki24 560 315 RBn_YcQfiTo 560 315 feshiwhcat blfiteto attotebag takakisc||||||||0||1||0||0||||raforfeam mawafabl2na1 ckth mag3nakicl19 chchikeeslkf cckkaukoch cckcleaver1 zakuri-as-gyuto240 kurosaki-shizuku-sujihiki270 yoshikane-skd-bunka-165mm yoskdnagy21 yosg2ki21 hasg2daki24 havgtspe15 kuriicbrkn20 kagigy24 hon-tanegashima-gyuto210 mac-small-honing-rod dalespstkn14 dalesptape dalespsa18 tojiro-classic-gyuto300-f-811 tojiro-pro-gyuto-210mm yohiwh2na16 kagigy21 nihohogakn tahana16 topakn12 suzddasu27 minamoto1 mibl2ko65 kobl2na162 kosldna16 miskbu16cu tazagisa36 ststkitoseto mawh1bu15 koshbl2bu15 kobl2nape17 kobl2nasu27 kawasaki2 macsu4insapa macprbokn6 macprmisa61 macchse8chkn macsubrkn chkish mackish toatvgdape15 japanese-straight-plating-tweezers japanese-offset-plating-tweezers1 takayukitus1 tainde18 tainya30 yoeahagrbr notsure doideba tavgnape151 tagrchho15 tagrchpe15 grandchef3 tagrchgy24 tagrchgy27 tagrchsu27 tavghawagy21 tavghadawagy tavghadasu24 satahada12pe satadahautkn satahadana16 tavghadacl19 satahogu mini-offset-spatula tabl2tape12 tabl2na17 tabl2pe17 tabl2tagy21 tabl2ki24 tabl2su27 tawh1su30 drizzlespoon yamashin-w1-tp120 chopper-king-vg10-g2402 takamura6 mavg1gy18 yawh1na16 yawh1bu18 naoyahagipe1 naoyagihana1 naoyagihasa1 mihaaspe15 ststgr saoksh nakamura nakamura2 muastape13 muastape15 muasna16 hagisi3gy21 hahisldgy21 harysg2pe15 harysg2bu18 harysg2sa18 harysg2ki21 harysg2gy21 harysg2gy24 hasg2dape15 hasg2dasa18 hasg2dabu18 hasg2dagy21 hasg2daki21 hasg2dagy24 haasmibu18 haslddagy21 hahavgtsna16 havgtsgy21 haasmope15 hahagy21 okbl2gy21 haslddasa17 haslddana16 tetohy tenugui tetostandfab teje stonebox magidagy21 mawafabl2na1 mabl2nasu27 tsbl2tski20 kakawh1pe14 kakawh1na16 kakawh1sa16 havgtsho15 satahachkn21 harukaze2 havgtssu24 tsvghadagy18 tsvghadasa18 tsunehisa11 tsunehisavg10 kuripakn jasumope jasumoandpe mivgbu161 kaasbu162 kabl1sa16 kaasna163 kabl1gy21cu1 kaasgy24 sesldnape12 sesldpe12bl sesldnape12g sesldnana16p||||CKTG: New Arrivals at Chef Knives To Go! Here’s where you’ll find the latest knives, tools, and accessories we’ve added to the site—made fresh daily. We update this page constantly, so check back often. Newest items appear at the top, and many are limited—grab them before they’re gone.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nigaradamascus||item.||solidtemplate||suisinknives||https://s.turbifycdn.com/aah/chefknivestogo/nigara-damascus-21.png||||||Nigara Damascus||||shopbysteel > sg2steel > suisinknives||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > ||||||||||||||0||1||0||0||||nisg2dape151 nisg2dana17c nisg2dasa17 nisg2dabu17 nisg2dagy211 nisg2dagy21c nisg2daki24 nisg2dasu27 nisg2dasu25 nigara nisg2dabu18 nisg2dasa18 nisg2dagy21 nisg2daki21 nisg2dagy24 nisg2dasu271 nisi3dape15 nisi3dabu17 nisi3dasa17 nisi3dagy20 nisg2dana18 nisi3dagy24 nisi3daki24 nisi3dasu30||||Witness the fusion of art and function in Nigara Hamono Ltds unique kitchen knives � crafted with age-old techniques and striking Damascus cladding. Be ready for a captivating culinary journey!||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suisinknives||item.||solidtemplate||sg2steel||https://s.turbifycdn.com/aah/chefknivestogo/suisin-knives-86.png||||||Nigara Knives||||shopbysteel > sg2steel||Shop by Steel > R-2 & SG2 Steel > ||||||||||||||0||1||0||0||||yoshizawa nigaradamascus||||Nigara Knives has a long tradition and turns out some really beautiful, handmade knives with exceptional quality. This region in northern Japan has a rich history of blacksmiths that made all kinds of weapons and tools which date back 350 years.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dana17c||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-nakiri-170mm-custom-248.png||||||Nigara SG2 Damascus Bunka 170mm||NSG2D-B170||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||400.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule. Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus (Anmon - Raindrop) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5 oz (144 g) Blade Length: 168 mm Total Length: 315 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 49 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dabu18||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-bunka-180mm-248.png||||||Nigara SG2 Damascus Bunka 180mm||NG2-B18DU||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||435.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd creates stunning and functional art with their kitchen knives. Their traditional forging techniques have been honed for centuries, and their damascus cladding is unique to each knife. The handle is made of solid oak and finished with burnt urushi, giving it an attractive and functional octagonal shape. Get ready to be impressed!
You have to see this knife to truly appreciate the quality of workmanship and materials. A real stunner! Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.6 oz (158 g) Blade Length: 188 mm Total Length: 332 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dabu17||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-bunka-185mm-171.png||||||Nigara SG2 Damascus Bunka 195mm||NSG2D-B195||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||435.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The Damascus is exquisite and the wenge wood handle gives it an elegant finishing touch. This particular knife is fashioned using SG2 Stainless Steel.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! P.S. They call this one a 210mm Kiritsuke but the actual measurement on the edge is 195mm so we call it a 195mm Bunka. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus (Raindrop / Anmon) Edge Steel: SG2 Stainless Steel HRC: 62+- Edge Grind: Double Bevel, Even Grind Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.6 oz (158 g) Blade Length: 198 mm Total Length: 345 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dagy211||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-210mm-506.png||||||Nigara SG2 Damascus Gyuto 210mm||NSG2D-G210||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||435.000 ||||||||||||1||1||1||0||||||||Nigara SG2 Damascus Gyuto 210mm. Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
The handle is beautiful and is made with wenge wood in an octagonal shape with a buffalo horn ferrule. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Damascus (Anmon) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.0 oz (142 g) Blade Length: 199 mm Total Length: 347 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Handle: Wenge Octagonal Ferrule: Buffalo Horn Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dagy21||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-210mm-513.png||||||Nigara SG2 Damascus Gyuto 210mm||NG2-G21DU||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||400.000 ||||||||||||1||1||1||0||||||||Prepare to be amazed by Nigara Hamono Ltd's exquisite kitchen knives, which combine stunning artistry with functionality. These knives are crafted using traditional forging techniques that have been refined over centuries, and each blade features unique damascus cladding. The handles are fashioned from solid oak and designed with an attractive and practical octagonal shape, finished with burnt urushi. Nigara Hamono Ltd's kitchen knives are a true masterpiece. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Damascus Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.5 oz (156 g) Blade Length: 218 mm Total Length: 353 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dagy21c||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-210mm-custom-520.png||||||Nigara SG2 Damascus Gyuto 240mm||NSG2D-G240||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||460.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Damascus (Anmon) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.0 oz (170 g) Blade Length: 229 mm Total Length: 380 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Handle: Wenge Octagonal Ferrule: Buffalo Horn Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dagy24||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-240mm-354.png||||||Nigara SG2 Damascus Gyuto 240mm||NG2-G24DU||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||495.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd. knives are a striking blend of centuries-old Japanese forging tradition and modern high-performance steel. Each blade is hammer forged and built in san-mai construction, featuring a dramatic stainless Damascus cladding that gives every knife its own unique pattern while helping reduce food adhesion during prep. This is a knife that looks special the moment you pick it up—and performs even better once it’s on the board.
At the core is SG2 (R-2) powdered stainless steel, heat treated to approximately 62 HRC for exceptional edge retention and a keen, refined cutting feel. SG2 allows for thinner geometry and sharper edge angles while remaining stainless and easy to maintain. The tall blade provides excellent knuckle clearance and stability, while the burnt urushi-finished octagonal oak handle offers a secure, comfortable grip with a beautiful, traditional aesthetic that pairs perfectly with the Damascus blade.
Care Instructions: Hand wash only with mild soap and dry thoroughly after use. Avoid the dishwasher, frozen foods, bones, or hard objects. Store in a blade guard, saya, or on a magnetic strip. Light stropping or ceramic rod use will help maintain the edge between sharpenings.
Maker: Nigara Hamono Construction: Hammer Forged, San Mai Cladding: Stainless Damascus Edge Steel: SG2 (R-2) Stainless Hardness: ~62 HRC Weight: 6.7 oz (190 g) Blade Length: 244 mm Total Length: 396 mm Spine Thickness at Heel: 3 mm Blade Height: 50 mm Handle: Burnt Urushi Octagonal Oak||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2daki21||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-kiritsuke-210mm-216.png||||||Nigara SG2 Damascus Kiritsuke 210mm||NG2-K21DU||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||465.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd creates stunning and functional art with their kitchen knives. Their traditional forging techniques have been honed for centuries, and their Damascus cladding is unique to each knife. The handle is made of solid oak and finished with burnt urushi, giving it an attractive and functional octagonal shape. Get ready to be impressed! Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.6 oz (186 g) Blade Length: 217 mm Total Length: 370 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2daki24||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-kiritsuke-240mm-224.png||||||Nigara SG2 Damascus Kiritsuke 240mm||NSG2D-K240||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||480.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule. Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus (Anmon - Raindrop) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.1 oz (174 g) Blade Length: 228 mm Total Length: 380 mm Spine Thickness at Heel: 2 mm Blade Height: 52 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nigara||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/nigara-38.png||||||Nigara SG2 Damascus Nakiri 180mm||NG2-N18DU||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||375.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd blends traditional craftsmanship with artistic design, producing knives that are as beautiful as they are functional. Each blade features a one-of-a-kind Damascus cladding, forged using techniques passed down through generations. This nakiri showcases a clean profile ideal for precision vegetable work, while the solid oak handle, finished with burnt urushi, offers a comfortable octagonal grip that’s both striking and practical. A true fusion of heritage and performance. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.6 oz (186 g) Blade Length: 177 mm Total Length: 327 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Handle: Burnt Oak, Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dape151||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-petty-150mm-187.png||||||Nigara SG2 Damascus Petty 150mm||NSG2D-P150||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||295.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The Damascus is exquisite and the wenge wood handle gives it an elegant finishing touch. This particular knife is fashioned using SG2 Stainless Steel.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus (Raindrop / Anmon) Edge Steel: SG2 Stainless Steel HRC: 62+- Edge Grind: Double Bevel, Even Grind Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 2.2 oz (62 g) Blade Length: 140 mm Total Length: 265 mm Spine Thickness at Heel: 2 mm Blade Height: 32 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dasa17||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-santoku-170mm-224.png||||||Nigara SG2 Damascus Santoku 170mm||NSG2D-S170||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||400.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule. Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus (Anmon - Raindrop) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.2 oz (148 g) Blade Length: 168 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dasa18||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-santoku-180mm-216.png||||||Nigara SG2 Damascus Santoku 180mm||NG2-S18DU||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||420.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd creates stunning and functional art with their kitchen knives. Their traditional forging techniques have been honed for centuries, and their Damascus cladding is unique to each knife. The handle is made of solid oak and finished with burnt urushi, giving it an attractive and functional octagonal shape. Get ready to be impressed! Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.8 oz (166 g) Blade Length: 187 mm Total Length: 330 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dasu27||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-240mm-171.png||||||Nigara SG2 Damascus Sujihiki 225mm||NSG2D-S225||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||460.000 ||||||||||||1||1||1||0||||||||Nigara SG2 Damascus Sujihiki 225mm. Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop Damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule. Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus (Anmon - Raindrop) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 4.5 oz (154 g) Blade Length: 226 mm Total Length: 380 mm Spine Thickness at Heel: 2 mm Blade Height: 37 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dasu25||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-255mm-227.png||||||Nigara SG2 Damascus Sujihiki 240mm||NSG2D-S240||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||480.000 ||||||||||||1||1||1||0||||||||Nigara SG2 Damascus Sujihiki 240mm. Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop Damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule. Maker: Nigara Construction: Hammer Forged, Honyaki Cladding: Damascus (Anmon - Raindrop) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.6 oz (158 g) Blade Length: 244 mm Total Length: 403 mm Spine Thickness at Heel: 2 mm Blade Height: 40 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dasu271||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-270mm-255.png||||||Nigara SG2 Damascus Sujihiki 270mm||NG2-J27DU||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||530.000 ||||||||||||1||1||1||0||||||||Nigara SG2 Damascus Sujihiki 270mm. Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
The handle is made with solid oak with a burnt urushi finish in an attractive and functional octagonal shape. The knife is a real stunner! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Damascus (Anmon) Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.3 oz (180 g) Blade Length: 273 mm Total Length: 426 mm Spine Thickness at Heel: 2 mm Blade Height: 38 mm Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tskina2||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiri-nakiri-180mm-126.png||||||Nigara SG2 Tsuchime Bunka 180mm||NSMT-B180||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||230.000 ||||||||||||1||1||1||0||||||||Nigara Hamono has a long tradition and turns out some really beautiful, handmade knives with exceptional quality. This region in northern Japan has a rich history of blacksmiths that made all kinds of weapons and tools which date back 350 years. As one of the few noble (shogun) swordsmiths in Japan, Nigara knives have continued to preserve this art. During the Showa period, Nigara Kunitoshi, a master swordsmith, was often recognized for his work. After World War II, the traditional swordsmithing technique was banished by the US Military and many blacksmiths had to change their business to gardening tools, kitchen cutlery, and other practical applications. Nigara was able to survive and thrive and today makes some of the finest cutlery in Northern Japan. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC 62-63 Cladding: Stainless Tsuchime Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.2 oz (148g) Blade Length: 169 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tsbukn1||item-1||solidtemplate||fillet-knives||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-butcher-knife-170mm-61.png||||||Nigara SG2 Tsuchime Butcher Knife 170mm||NSMT-Butcher||resources > fillet-knives||Knife Types > Fillet Knives > ||230.000 ||||||||||||1||1||1||0||||||||Nigara SG2 Tsuchime Butcher Knife 170mm. Nigara Hamono has a long tradition and turns out some really beautiful, handmade knives with exceptional quality. This region in northern Japan has a rich history of blacksmiths that made all kinds of weapons and tools which date back 350 years. As one of the few noble (shogun) swordsmiths in Japan, Nigara knives have continued to preserve this art. During the Showa period, Nigara Kunitoshi, a master swordsmith, was often recognized for his work. After World War II, the traditional swordsmithing technique was banished by the US Military and many blacksmiths had to change their business to gardening tools, kitchen cutlery, and other practical applications. Nigara was able to survive and thrive and today makes some of the finest cutlery in Northern Japan. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC 62-63 Cladding: Stainless Tsuchime Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 4.2 oz (118g) Blade Length: 165 mm Total Length: 302 mm Spine Thickness at Base: 2 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tsgy211||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-gyuto-210mm-436.png||||||Nigara SG2 Tsuchime Gyuto 210mm||NSMT-G210||shopbysteel > sg2steel > suisinknives > yoshizawa||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Tsuchime > ||270.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made with wenge wood and a buffalo horn ferrule. The knife is a real stunner! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.6 oz (160 g) Blade Length: 219 mm Total Length: 345 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm Handle: Wenge Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tsgy21||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-gyutos-210mm-106.png||||||Nigara SG2 Tsuchime Gyuto 240mm||NSMT-G240||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||325.000 ||||||||||||1||1||1||0||||||||Immerse yourself in the rich legacy of Nigara Hamono, where time-honored traditions culminate in the creation of breathtaking handmade kitchen knives of unparalleled quality. Hailing from the northern region of Japan, this esteemed brand carries a legacy dating back an impressive 350 years, when skilled blacksmiths crafted an array of weapons and tools.
During the illustrious Showa period, Nigara Kunitoshi rose to prominence for his exceptional craftsmanship, earning widespread recognition. In the aftermath of World War II, Nigara's focus shifted to the realm of kitchen cutlery and farming tools, cementing their expertise in these domains. Through perseverance and innovation, Nigara not only endured but flourished, ultimately establishing themselves as the premier artisans of fine kitchen cutlery in Northern Japan.
Discover the epitome of craftsmanship and precision with Nigara Hamono, where tradition meets modern excellence. Elevate your culinary experience with their finest creations, meticulously handcrafted to grace your kitchen with timeless beauty and extraordinary performance. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC 62-63 Cladding: Stainless Finish: Tsuchime Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 6.6 oz (164 g) Blade Length: 228 mm Total Length: 380 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tspe12||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-petty-120mm-142.png||||||Nigara SG2 Tsuchime Kiri Petty 120mm||NSMT-KP120||shopbysteel > sg2steel > suisinknives > yoshizawa||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Tsuchime > ||190.000 ||||||||||||1||1||1||0||||||||Immerse yourself in the rich legacy of Nigara Hamono, where time-honored traditions culminate in the creation of breathtaking handmade kitchen knives of unparalleled quality. Hailing from the northern region of Japan, this esteemed brand carries a legacy dating back an impressive 350 years, when skilled blacksmiths crafted an array of weapons and tools.
During the illustrious Showa period, Nigara Kunitoshi rose to prominence for his exceptional craftsmanship, earning widespread recognition. In the aftermath of World War II, Nigara's focus shifted to the realm of kitchen cutlery and farming tools, cementing their expertise in these domains. Through perseverance and innovation, Nigara not only endured but flourished, ultimately establishing themselves as the premier artisans of fine kitchen cutlery in Northern Japan.
Discover the epitome of craftsmanship and precision with Nigara Hamono, where tradition meets modern excellence. Elevate your culinary experience with their finest creations, meticulously handcrafted to grace your kitchen with timeless beauty and extraordinary performance. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC 62-63 Cladding: Stainless Finish: Tsuchime Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 2.2 oz (64 g) Blade Length: 112 mm Total Length: 239 mm Spine Thickness at Heel: 2 mm Blade Height: 31 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tsbu21||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-bunka-210mm-97.png||||||Nigara SG2 Tsuchime Kiritsuke 210mm||NSMT-K210||resources > kiritsukeknife > kiupto21||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||270.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made with wenge wood with an attractive buffalo horn ferrule. The knife is a real stunner! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 5.7 oz (164 g) Blade Length: 195 mm Total Length: 344 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Handle: Wenge Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tski241||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiritsuke-240mm-170.png||||||Nigara SG2 Tsuchime Kiritsuke 240mm||NSMT-K240||resources > kiritsukeknife > ki24andab||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||325.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd makes some of the most stunning kitchen knives we've seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made with wenge wood with an attractive buffalo horn ferrule. The knife is a real beauty! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: SG2 Stainless Steel HRC: 62+- Weight: 6.8 oz (194 g) Blade Length: 228 mm Total Length: 380 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm Handle: Wenge Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tskubu1||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-bunka-170mm-13.png||||||Nigara SG2 Tsuchime Kurouchi Bunka 170mm||NSG2T-B170||shopbysteel > sg2steel > suisinknives > yoshizawa||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Tsuchime > ||260.000 ||||||||||||1||1||1||0||||||||Explore the long heritage and outstanding craftsmanship of Nigara Hamono handmade knives. For more than 350 years, this northern Japanese region has nurtured generations of blacksmiths who forged weapons and essential tools. Recognized as one of the noble swordmakers serving the shogunate, Nigara has carried forward traditions rooted in ancient artistry. During the Showa era, master smith Nigara Kunitoshi became well known for his skill, and after sword production was prohibited by the US military following World War II, the workshop adapted to focus on fine cutlery. Today, Nigara creates some of the most highly regarded kitchen knives in northern Japan, blending history, resilience, and artistry into every blade. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC: 62-63 Cladding: Stainless Tsuchime Finish: Kurouchi Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.3 oz (150 g) Blade Length: 169 mm Total Length: 313 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tskugy2||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-gyuto-240mm-61.png||||||Nigara SG2 Tsuchime Kurouchi Gyuto 240mm||NSG2T-G240||shopbysteel > sg2steel > suisinknives > yoshizawa||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Tsuchime > ||310.000 ||||||||||||1||1||1||0||||||||Discover the rich history and exceptional quality of Nigara Hamono's handmade knives. For over 350 years, this region in northern Japan has been home to skilled blacksmiths who have created a variety of weapons and tools. As one of Japan's noble (shogun) swordsmiths, Nigara has a long tradition of preserving this ancient art. Master swordsmith Nigara Kunitoshi was renowned for his work during the Showa period, and although swordmaking was banned by the US military after World War II, Nigara persevered and adapted to make some of the finest cutlery in Northern Japan today. Experience the enduring craftsmanship and beauty of Nigara knives. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC: 62-63 Cladding: Stainless Tsuchime Finish: Kurouchi Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 6.5 oz (184 g) Blade Length: 228 mm Total Length: 379 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tski24||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiritsuke-240mm-177.png||||||Nigara SG2 Tsuchime Kurouchi Kiritsuke 240mm||NSG2T-K240||resources > kiritsukeknife > ki24andab||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||310.000 ||||||||||||1||1||1||0||||||||Discover the rich history and exceptional quality of Nigara Hamono's handmade knives. For over 350 years, this region in northern Japan has been home to skilled blacksmiths who have created a variety of weapons and tools. As one of Japan's noble (shogun) swordsmiths, Nigara has a long tradition of preserving this ancient art. Master swordsmith Nigara Kunitoshi was renowned for his work during the Showa period, and although swordmaking was banned by the US military after World War II, Nigara persevered and adapted to make some of the finest cutlery in Northern Japan today. Experience the enduring craftsmanship and beauty of Nigara knives. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC: 62-63 Cladding: Stainless Tsuchime Finish: Kurouchi Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 6.7 oz (190 g) Blade Length: 228 mm Total Length: 382 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tskusu2||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-sujihiki-240mm-13.png||||||Nigara SG2 Tsuchime Kurouchi Sujihiki 240mm||NSG2T-S240||shopbysteel > sg2steel > suisinknives > yoshizawa||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Tsuchime > ||275.000 ||||||||||||1||1||1||0||||||||Discover the rich history and exceptional quality of Nigara Hamono's handmade knives. For over 350 years, this region in northern Japan has been home to skilled blacksmiths who have created a variety of weapons and tools. As one of Japan's noble (shogun) swordsmiths, Nigara has a long tradition of preserving this ancient art. Master swordsmith Nigara Kunitoshi was renowned for his work during the Showa period, and although swordmaking was banned by the US military after World War II, Nigara persevered and adapted to make some of the finest cutlery in Northern Japan today. Experience the enduring craftsmanship and beauty of Nigara knives. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC: 62-63 Cladding: Stainless Tsuchime Finish: Kurouchi Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.5 oz (158 g) Blade Length: 228 mm Total Length: 386 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tski21||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiritsuke-210mm-403.png||||||Nigara SG2 Tsuchime Sujihiki 245mm||NSMT-S255||resources > sujihikis > sujihiki240mm||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||295.000 ||||||||||||1||1||1||0||||||||Nigara Hamono, a Japanese brand, crafts exceptional, handmade knives with a rich history of blacksmiths dating back 350 years. As noble swordsmiths, they preserve this art. Nigara Kunitoshi, a master swordsmith, gained recognition during the Showa period. Despite the US Military's ban on swordmaking after World War II, Nigara adapted, making top-quality cutlery today. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC: 62-63 Cladding: Stainless Tsuchime Finish: Migaki Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.8 oz (166 g) Blade Length: 245 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tstabu1||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-tall-bunka-180mm-157.png||||||Nigara SG2 Tsuchime Tall Bunka 180mm||NSMT-TallBunka||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||260.000 ||||||||||||1||1||1||0||||||||The Nigara SG2 Tsuchime Bunka 180mm is a beautiful, high-quality handmade knife with a rich history dating back 350 years. As one of the few noble swordsmiths in Japan, Nigara has continued to preserve this art and now makes some of the finest cutlery in Northern Japan. Made from SG2 stainless steel and featuring a wenge octagonal handle with buffalo horn ferrule, this knife is both beautiful and practical. Brand: Nigara Blacksmith: Yoshizawa san Location: Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SG2 Stainless Steel HRC 62-63 Cladding: Stainless Tsuchime Edge Grind: Even Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.8 oz (164g) Blade Length: 169 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisi3dabu17||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-bunka-170mm-61.png||||||Nigara Silver 3 Damascus Bunka 170mm||NS3-B170||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||335.000 ||||||||||||1||1||1||0||||||||The Nigara Silver 3 Damascus Bunka is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 6.8 oz (194 g) Blade Length: 169 mm Total Length: 311 mm Spine Thickness at Heel: 4 mm Blade Height: 50 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisi3dagy20||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-gyuto-200mm-54.png||||||Nigara Silver 3 Damascus Gyuto 210mm||NS3-G210||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||375.000 ||||||||||||1||1||1||0||||||||This Nigara Silver 3 Damascus Gyuto 210mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 7.1 oz (200 g) Blade Length: 198 mm Total Length: 340 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisi3dagy24||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-gyuto-240mm-61.png||||||Nigara Silver 3 Damascus Gyuto 240mm||NS3-G240||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||425.000 ||||||||||||1||1||1||0||||||||This Nigara Silver 3 Damascus Gyuto 240mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 9.0 oz (256 g) Blade Length: 225 mm Total Length: 379 mm Spine Thickness at Base: 5 mm Blade Height: 49 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2dana18||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-nakiri-180mm-194.png||||||Nigara Silver 3 Damascus Kiritsuke 210mm||NS3-K210||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||375.000 ||||||||||||1||1||1||0||||||||The Nigara Silver 3 Damascus Kiritsuke 210mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 7.8 oz (222 g) Blade Length: 198 mm Total Length: 345 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisi3daki24||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-kitisuke-240mm-59.png||||||Nigara Silver 3 Damascus Kiritsuke 240mm||NS3-K240||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||425.000 ||||||||||||1||1||1||0||||||||The Nigara Silver 3 Damascus Kiritsuke 240mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 9.8 oz (278 g) Blade Length: 238 mm Total Length: 380 mm Spine Thickness at Heel: 5 mm Blade Height: 51 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisi3dape15||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-petty-150mm-61.png||||||Nigara Silver 3 Damascus Petty 150mm||NS3-P150||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||319.000 ||||||||||||1||1||1||0||||||||The Nigara Silver 3 Damascus Petty 150mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 3.7 oz (104 g) Blade Length: 141 mm Total Length: 268 mm Spine Thickness at Heel: 4 mm Blade Height: 31 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisi3dasa17||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-santoku-170mm-61.png||||||Nigara Silver 3 Damascus Santoku 170mm||NS3-S170||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||335.000 ||||||||||||1||1||1||0||||||||The Nigara Silver 3 Damascus Santoku is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 7.3 oz (207 g) Blade Length: 169 mm Total Length: 310 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisi3dasu30||item-1||solidtemplate||nigaradamascus||https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-sujihiki-300mm-61.png||||||Nigara Silver 3 Damascus Sujihiki 300mm||NS3-S300||shopbysteel > sg2steel > suisinknives > nigaradamascus||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Damascus > ||535.000 ||||||||||||1||1||1||0||||||||The Nigara Silver 3 Damascus Sujihiki 300mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Damascus Edge Steel: Silver 3 Stainless Steel HRC: 62+- Weight: 8.4 oz (238 g) Blade Length: 294 mm Total Length: 452 mm Spine Thickness at Base: 4 mm Blade Height: 40 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoshizawa||item.||solidtemplate||suisinknives||https://s.turbifycdn.com/aah/chefknivestogo/yoshizawa-56.png||||||Nigara Tsuchime||||shopbysteel > sg2steel > suisinknives||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > ||||||||||||||0||1||0||0||||nisg2tskubu1 nisg2tskugy2 nisg2tskusu2 nisg2tsbukn nivgna15 nivgtssa17 nivgtsbu18 nivgtsdagy21 nivgtski21 nivggy24 nivgtsdaki24 nisg2tspe12 nisg2tsbukn1 nisg2tskina2 nisg2tstabu1 nisg2tsgy211 nisg2tsbu21 nisg2tsgy21 nisg2tski241 nisg2tski21 nisg2tski24||||Mr. Yoshizawa is a blacksmith in Aomori in the north of Japan and makes beautiful knives under the Nigara brand. 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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nivgtsbu18||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-bunka-180mm-61.png||||||Nigara VG10 Tsuchime Damascus Bunka 180mm||NVGT-B180||shopbysteel > sg2steel > suisinknives > yoshizawa||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Tsuchime > ||165.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd. crafts exquisite and practical masterpieces, offering some of the most visually captivating kitchen knives available. Among their creations, the Nigara VG10 Tsuchime Bunka 180mm stands out for its striking appearance and exceptional functionality.
Originating from the early Edo Period, Hirosaki was known as a castle town flourishing with over one hundred forging workshops. Among these historical gems was Nigara Forging, a beacon of the Tsugaru blacksmith tradition. Nigara Hamono Ltd. continues to honor these ancient techniques, dedicating centuries to the art of superior blade crafting.
This particular knife features a handle crafted from ebony wood in an octagonal shape, making the Nigara VG10 Tsuchime Bunka 180mm, not just a knife but a statement piece in any kitchen. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: VG-10 Stainless Steel HRC: 60+- Weight: 5.5 oz (158 g) Blade Length: 175 mm Total Length: 311 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nivgtsdagy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-gyuto-210mm-61.png||||||Nigara VG10 Tsuchime Damascus Gyuto 210mm||NVGT-G210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||170.000 ||||||||||||1||1||1||0||||||||Nigara VG10 Tsuchime Damascus Gyuto 210mm. Nigara Hamono Ltd makes some of the most stunning kitchen knives we've seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made in an octagonal shape using mahogany wood. The knife is a real beauty! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Damascus Edge Steel: VG10 Stainless Steel HRC: 62+- Weight: 6.1 oz (174 g) Blade Length: 203 mm Total Length: 350 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm Handle: Mahogany Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nivggy24||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-gyuto-240mm-13.png||||||Nigara VG10 Tsuchime Damascus Gyuto 240mm||NVGT-G240||shopbysteel > sg2steel > suisinknives > yoshizawa||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Tsuchime > ||205.000 ||||||||||||1||1||1||0||||||||During the early Edo Period, Hirosaki thrived as a prominent castle town, home to over one hundred blacksmith shops. Among these was Nigara Forging, a traditional Tsugaru blacksmith shop with a lineage spanning centuries. To this day, Nigara remains dedicated to preserving the artistry of traditional blade forging while delivering exceptional craftsmanship.
This particular knife showcases that heritage with a striking tsuchime (hammered) finish on the upper blade and a beautifully layered Damascus pattern near the edge. Hammer-forged in the San Mai style, it features a VG10 stainless steel core, renowned for its edge retention and corrosion resistance, hardened to approximately 61 HRC. The knife is elevated by a refined, ebony octagonal handle that adds elegance and precision to every cut. Maker: Nigara Hamono Location: Hirosaki City, Aomori Prefecture, Japan Construction: San Mai, Hammer Forged Edge Grind: Even, Double Bevel Edge Steel: VG10 Stainless Steel Weight: 7.3 oz (208 g) Blade Length: 233 mm Total Length: 384 mm Spine Thickness at Heel: 2 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nivgtski21||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-kiritsuke-210mm-61.png||||||Nigara VG10 Tsuchime Damascus Kiritsuke 210mm||NVGT-K210||shopbysteel > sg2steel > suisinknives > yoshizawa||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Tsuchime > ||175.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd crafts exquisite and practical works of art, producing some of the most visually captivating kitchen knives available.
Originating in the early Edo Period, Hirosaki was known as a castle town bustling with over one hundred forging workshops. Among these, Nigara Forging stands out as a historic Tsugaru blacksmith shop. The Nigara company has faithfully preserved age-old forging techniques, dedicating itself to the art of creating superior quality blades for generations.
Each knife features a handle crafted from ebony wood, beautifully complementing the gorgeous blade, making it a truly remarkable piece. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: VG-10 Stainless Steel HRC: 60+- Weight: 6.4 oz (184 g) Blade Length: 204 mm Total Length: 347 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nivgtsdaki24||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-kiritsuke-240mm-64.png||||||Nigara VG10 Tsuchime Damascus Kiritsuke 240mm||NVGT-K240||resources > kiritsukeknife > ki24andab||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||205.000 ||||||||||||1||1||1||0||||||||Nigara VG10 Tsuchime Damascus Kiritsuke 240mm. Nigara Hamono Ltd makes some of the most stunning kitchen knives we've seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made in an octagonal shape using ebony wood. The knife is a real beauty! Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Damascus Edge Steel: VG10 Stainless Steel HRC: 62+- Weight: 7.7 oz (220 g) Blade Length: 234 mm Total Length: 388 mm Spine Thickness at Base: 2 mm Blade Height: 54 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nivgna15||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-nakiri-150mm-13.png||||||Nigara VG10 Tsuchime Damascus Nakiri 150mm||NVGT-N150||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||155.000 ||||||||||||1||1||1||0||||||||Mr. Yoshizawa, a skilled blacksmith in Aomori, northern Japan, crafts exquisite knives under the Nigara brand. With roots dating back to the early Edo Period, when the castle town of Hirosaki was home to over a hundred forging shops, Nigara Forging stands as one of the few remaining Tsugaru blacksmith traditions. For centuries, the Nigara company has preserved these traditional forging techniques, maintaining an unwavering commitment to quality and craftsmanship. Embrace the legacy and precision of a true Japanese blade from Nigara, where history and skill come together in every knife. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: VG10 Stainless Steel HRC: 61+- Weight: 6.1 oz (172 g) Blade Length: 142 mm Total Length: 300 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nisg2tsbukn||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-butcher-knife-112.png||||||Nigara VG10 Tsuchime Damascus Petty 150mm||NVGT-P150||shopbysteel > sg2steel > suisinknives > yoshizawa||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Tsuchime > ||140.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd creates exquisite kitchen knives that not only serve a practical purpose but are also beautiful works of art. Their knives are among the most stunning we've ever seen, blending functionality with aesthetics seamlessly.
With a rich history that dates back to the Edo Period, Nigara Forging is a traditional Tsugaru blacksmith shop located in the castle town of Hirosaki. It was one of over one hundred forging shops in the area at that time. The company has been dedicated to maintaining the ancient forging techniques and crafting high-quality blades for centuries. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: VG10 Stainless Steel HRC: 60+- Weight: 3.2 oz (90 g) Blade Length: 143 mm Total Length: 268 mm Spine Thickness at Heel: 2 mm Blade Height: 33 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nivgtssa17||item-1||solidtemplate||yoshizawa||https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-santoku-170mm-61.png||||||Nigara VG10 Tsuchime Damascus Santoku 170mm||NVGT-S170||shopbysteel > sg2steel > suisinknives > yoshizawa||Shop by Steel > R-2 & SG2 Steel > Nigara Knives > Nigara Tsuchime > ||160.000 ||||||||||||1||1||1||0||||||||Nigara Hamono Ltd. crafts exquisite and practical masterpieces, offering some of the most visually captivating kitchen knives available. Among their creations, the Nigara VG10 Tsuchime Santoku 170mm stands out for its striking appearance and exceptional functionality.
Originating from the early Edo Period, Hirosaki was known as a castle town flourishing with over one hundred forging workshops. Among these historical gems was Nigara Forging, a beacon of the Tsugaru blacksmith tradition. Nigara Hamono Ltd. continues to honor these ancient techniques, dedicating centuries to the art of superior blade crafting.
This particular knife features a handle crafted from ebony in an octagonal shape, making the Nigara VG10 Tsuchime Santoku 170mm not just a knife, but a statement piece in any kitchen. Maker: Nigara Construction: Hammer Forged, San Mai Cladding: Stainless Tsuchime Edge Steel: VG-10 Stainless Steel HRC: 60+- Weight: 5.7 oz (162 g) Blade Length: 172 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nihohogakn||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/nisaku-hori-hori-garden-knife-39.png||||||Nisaku Hori Hori Garden Knife||TM-6200||newarrivals||New Arrivals > ||25.000 ||||||||||||1||1||1||0||||||||The Nisaku Hori Hori Garden Knife is one of those rare tools that earns a permanent place in the garden shed because it can handle so many different tasks. Gardeners use it for digging, weeding, transplanting, cultivating, dividing plants, cutting roots, opening bags of soil, and even harvesting vegetables. Once you start using a Hori Hori knife, it quickly becomes the tool you reach for first.
This Japanese-made garden knife features a durable stainless steel concave blade with a straight sharpened edge on one side and a serrated edge on the other for sawing through roots and tougher materials. The blade includes depth markings to help with accurate planting, while the comfortable hardwood handle gives the knife a classic look and secure grip. A sturdy sheath is included for safe carry and storage.
Gardeners love these knives because they are simple, versatile, and extremely practical. Whether you're planting bulbs, pulling weeds, cutting twine, or working in raised beds, the Nisaku Hori Hori is a dependable all-purpose gardening companion.
Care Instructions: Rinse and dry the knife after use to keep it clean and looking its best. Store it dry in the included sheath. Although stainless steel is highly rust-resistant, keeping the blade clean and dry will help maintain the finish over time. Made in Japan Blade Material: Stainless Steel Handle: Hardwood Edge: Straight / Serrated Combination Sheath Included Weight: 4.3 oz (128 g) Blade Length: 120 mm Total Length: 250 mm Spine Thickness at Heel: 2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nabl1bu16bog||item-1||solidtemplate||bread-knives||https://s.turbifycdn.com/aah/chefknivestogo/nisaku-wave-bread-knife-240mm-61.png||||||Nisaku Wave Bread Knife 240mm||NBK-3000||resources > bread-knives||Knife Types > Bread Knives > ||45.000 ||||||||||||1||1||1||0||||||||The Nisaku Wave Bread Knife 240mm features a unique wave-shaped serration that cuts efficiently on both the push and pull strokes. This dual-action edge bites cleanly into tough crusts while still gliding through soft interiors without crushing, making it ideal for bread, tomatoes, rolls, and other delicate foods that benefit from a controlled, decisive cut.
The stainless steel wave edge alternates contact points depending on cutting direction, improving consistency and control on challenging items like sourdough, sushi rolls, and seaweed. The blade has a thin, lightweight profile with excellent knuckle clearance, and the tapered front section doubles as a flipper for lifting slices cleanly from the board. Paired with a comfortable natural wood handle, this is a simple, effective tool that performs well above its price point.
What Customers Are Saying: Customers consistently praise this knife for its effortless cutting and clean results. Many highlight how it slices through crusty sourdough and dense breads without tearing or compressing the crumb. The light weight, sharpness, and comfortable feel are frequently mentioned, along with the unique blade shape that improves clearance and control. Several users describe it as one of the best bread knives they’ve used, especially for the price.
Care Instructions: Hand wash only and dry thoroughly after use. Do not wash in a dishwasher. Avoid cutting frozen foods, bones, or hard materials. Store in a dry place and avoid prolonged moisture exposure. Brand: Nisaku Maker: Tomita Cutlery Location: Japan Knife Type: Bread & Utility Blade Type: Wave Serrated Steel: Stainless Steel Handle: Natural Wood Weight: 3.3 oz (94 g) Blade Length: 240 mm Total Length: 375 mm Spine Thickness at Base: 1.2 mm Spine Thickness at Tip: 0.2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|niwabrkn30||item-1||solidtemplate||bread-knives||https://s.turbifycdn.com/aah/chefknivestogo/nisaku-wave-bread-knife-300mm-13.png||||||Nisaku Wave Bread Knife 300mm||NBK-3010||resources > bread-knives||Knife Types > Bread Knives > ||55.000 ||||||||||||1||1||1||0||||||||The Nisaku Wave Bread Knife 300mm features a unique wave-shaped serration that cuts efficiently on both the push and pull strokes. This dual-action edge bites cleanly into tough crusts while still gliding through soft interiors without crushing, making it ideal for large loaves, sourdough, rolls, and other delicate foods that require a clean, controlled cut.
The longer blade length provides extra reach for slicing wide or tall loaves in a single pass, while the stainless steel wave edge alternates contact points depending on cutting direction for improved consistency and control. The profile offers good knuckle clearance to keep your hand safely above the board, and the natural wood handle provides a comfortable, secure grip. Simple, effective, and purpose-built for bread work, this knife performs well above its price point.
What Customers Are Saying: Customers consistently praise this knife for its effortless cutting and clean results. Many highlight how it slices through crusty sourdough and dense breads without tearing or compressing the crumb. The long blade makes it especially useful for large loaves, allowing smooth, single-pass cuts. Users also mention the light weight, sharpness, and comfortable feel, with several calling it one of the best bread knives they've used for the price.
Care Instructions: Hand wash only and dry thoroughly after use. Do not wash in a dishwasher. Avoid cutting frozen foods, bones, or hard materials. Store in a dry place and avoid prolonged moisture exposure. Brand: Nisaku Maker: Tomita Cutlery Location: Japan Knife Type: Bread & Utility Blade Type: Wave Serrated Steel: Stainless Steel Handle: Natural Wood Weight: 4.4 oz (126 g) Blade Length: 300 mm Total Length: 435 mm Spine Thickness at Base: 1.2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|noname2||item-1||ytimes-list-nonames||||||||||No Name||noname2||||||||||||||||||0||1||1||0||||||||Out of Stock.
The gyuto is Japan all-purpose chef knife — the format that handles the widest range of kitchen tasks with the greatest versatility. This one is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined, understated look. At 213mm with a 48mm blade height it is well proportioned and comfortable through the full range of kitchen cutting, from fine vegetable work to breaking down proteins. The grind is thin and steep, moving through food effortlessly. The octagonal red sandalwood handle is beautifully fitted and comfortable in hand.
What Customers Are Saying:
Customers who have been on the fence due to the care warnings in the description consistently report being pleasantly surprised — this knife takes considerably more day-to-day kitchen use than it might appear to, with excellent fit and finish and a blade-to-handle fit that is tight and well sealed. After a quick session on the stones it becomes a high performing all-around knife that cooks wish they had bought sooner. The consensus is that this is an excellent value that rewards the cook willing to give it a little attention.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
This gyuto is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through the most demanding kitchen environments. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish with horizontal grind marks that hide the inevitable towel scratches of daily professional use. At 245mm with an impressive 54mm blade height this is a serious knife — the tall blade gives exceptional knuckle clearance, and the wide belly makes ingredient transfer from board to pan effortless. The 2mm spine keeps it thin and light despite the generous dimensions. The octagonal red sandalwood handle is beautifully fitted and comfortable through long service.
What Customers Are Saying:
Professional cooks using this knife daily in demanding kitchens call it a sleeper — a knife that punches so far above its price that it makes you question what you have been spending on other knives. The SG2 steel handles everything from squash to delicate produce without hesitation, and takes an edge up to 8k that still feels toothy and aggressive. The 54mm blade height earns consistent praise for the ingredient transfer and control it provides. This is not a fragile laser — it is a proper workhorse that happens to be stupendously thin behind the edge. Reviewers recommend it without reservation as one of the best values currently available in the Japanese knife market.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
This nakiri is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through extended use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a clean, refined appearance. At 130mm with a tall 51mm blade height this is a compact nakiri that punches well above its size — light, nimble, and easy to control through sustained vegetable prep. The flat edge profile is ideal for push cutting, and the tall blade delivers excellent knuckle clearance and makes scooping cut ingredients from board to pan effortless. The octagonal red sandalwood handle is lightweight and comfortable in hand.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
This nakiri is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined, brushed texture rather than a mirror finish. The grind begins midway up the blade height and tapers to an exceptionally thin edge, allowing the knife to glide through vegetables with almost no resistance. At 159mm with a 49mm blade height it is a well-proportioned full-size nakiri with excellent knuckle clearance. The octagonal red sandalwood handle is beautifully constructed and comfortable in hand.
What Customers Are Saying:
Customers are consistently blown away by the cutting performance of this nakiri — one line cook describes it as punching well above its price range and outperforming knives that cost significantly more. The exceptionally thin grind earns particular praise, with reviewers noting how effortlessly it moves through product. The kasumi finish has a subtle texture to it — not a mirror polish but a refined brushed surface that some appreciate and others should know about before buying. After a session on quality stones the SG2 edge reaches another level entirely, holding sharp for weeks of daily service use.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
This petty knife features SG2 powdered stainless steel, a high-end alloy known for its fine grain structure, excellent edge retention, and ability to take a very sharp edge. The blade uses san mai construction with stainless cladding and a kasumi finish, meaning hazy, which gives the knife a refined and understated look. The grind is thin with a steep edge geometry, allowing it to move through food effortlessly. Combined with the lightweight, octagonal red sandalwood handle, the knife feels agile and precise, making it ideal for trimming, peeling, and detail work on the board.
Due to the thin edge and high hardness, this knife should be used with care. Avoid cutting hard items like bones, frozen foods, or dense stalks, as the edge can chip under stress. For maintenance, simply wash with warm water, towel dry thoroughly, and store in a dry place. The stainless construction keeps upkeep easy while still delivering high performance. Each knife is made by hand so measurements may vary. Blacksmith: Ogata san Location: Echizen, Japan Factory: Takefu Knife Village Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: SG2 Powdered Stainless Steel HRC: 62-63 Finish: Kasumi (Hazy) Edge Grind: Even 50/50 Handle: Octagonal Red Sandalwood Weight: 2.7 oz (76 g) Blade Length: 138 mm Total Length: 265 mm Spine Thickness at Heel: 2 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkasa15sg2k||item-1||solidtemplate||shungoknives||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-santoku-150mm-sg2-kasumi-113.png||||||Ogata SG2 Kasumi Santoku 150mm||OG-101||specials > forknco > shungoknives||Resources > For Knife Collectors > Ogata Knives > ||160.000 ||||||||||||1||1||1||0||||||||Syungo Ogata works out of the Takefu Knife Village cooperative in Echizen, Japan — one of the most respected knife-making institutions in the country. He trained for seven years under Shiro Kamo, a recipient of the Dento-Kogei-shi title meaning master of traditional crafts, and one of the most sought-after smiths at Takefu Village. That lineage shows in every aspect of Ogata-san's work — from the precision of his grinds to the consistency of his heat treatment and his unwavering focus on cutting performance.
Santoku means three virtues in Japanese, a nod to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined and understated look. At 152mm with a generous 50mm blade height it has excellent knuckle clearance and genuine cutting authority on the board. The grind is thin and steep, moving through food effortlessly without hot spots or drag. The octagonal red sandalwood handle is lightweight and comfortable through long prep sessions.
What Customers Are Saying:
A professional cook using this knife daily in a farm-to-table restaurant calls it a knife that checks every box. The fit and finish impressed from the first moment, the grind is smooth with no hot spots even through extended prep, and what initially seemed like a concern about brittleness proved completely unfounded in real service conditions. It has earned its place as a trusted daily workhorse — and its biggest fan is already eyeing a larger Ogata gyuto to complete the kit.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. The 180mm version brings a generous 184mm blade length and 50mm blade height to that versatility, giving it the presence and knuckle clearance that makes it feel equally at home in professional and home kitchens. The SG2 powdered stainless steel core delivers exceptional sharpness and edge retention, hardened to 62-63 HRC for performance that rivals knives at significantly higher price points. The san mai construction surrounds the core with stainless cladding, finished in a kasumi — meaning hazy — polish that is as beautiful as it is functional. The octagonal red sandalwood handle has a custom appearance and feel, light and perfectly balanced in hand.
What Customers Are Saying:
The first customer to review this knife bought it immediately on discovering it in the New Arrivals section — and went back the same day to order the nakiri. The kasumi finish is described as beautiful, the overall fit and finish as flawless, and the out-of-the-box sharpness as excellent with superb food release right from the start. The SG2 steel sharpens easily and holds a very sharp edge in the hands of a non-professional sharpener. The advice from that first reviewer: grab one now before word gets out.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
||4.000 ||||1||1||1||0||||||||Natural finishing stones from the Kyoto region occupy a category of their own in the sharpening world, and Ohira is one of the most respected names within it. The Ohira mine sits in the mountains northwest of Kyoto near the Umegahata area and Mount Atago, within the Nishimono western mine district that also includes Nakayama and Shobudani — names that serious sharpeners recognize immediately. CKTG sources these stones directly from the Imanishi Stone Company, where each piece is personally evaluated and stamped by Mr. Imanishi before it leaves his hands. That grading process is not a formality. It is a meaningful assessment from one of the most knowledgeable people in the Japanese natural stone trade, and the High Quality stamp on this stone reflects his direct judgment of its character and performance
Ohira Tomae stones are sedimentary mudstones formed during the Cretaceous period as part of the Tamba geological formation — compressed over millions of years into dense layers with extremely fine abrasive particles that produce a finishing surface unlike anything manufactured synthetics can replicate. This particular stone falls in the 8-10K grit range, is firm and hard in feel, and cuts faster than most stones at its level of refinement. The finish it leaves is a refined kasumi (hazy) polish that retains useful edge toothiness — not a pure mirror that slides off food, but a working edge with real bite and a surface that reflects the quality of the steel being sharpened. This stone was mined in the early 1970s and stored carefully in Mr. Imanishi san's basement until recently released. Stones from this region are no longer being actively mined, which makes well-preserved examples from verified sources increasingly difficult to obtain. Each stone is photographed and weighed individually as it sells — what you see is the exact stone you will receive.
What Customers Are Saying: Reviewers who have used other natural finishing stones consistently describe this one as faster and more capable than expected — buttery smooth on the surface but with real cutting speed and exceptional reach. The combination of polishing and toothiness draws particular praise: multiple owners describe an edge that mirrors while still biting, which is the hallmark of a quality natural finisher. First-time Jnat buyers describe the experience as a genuine revelation and return to this stone regularly even after expanding their collections. Several experienced sharpeners note the stone works superbly on both single bevel and hard double bevel knives. The value relative to other Japanese naturals in this quality range is consistently cited as a standout attribute.
Care Instructions: This natural stone is easy to care for and does not require sealing. Wet the surface before use and sharpen as normal. Allow the stone to air dry naturally after each session — do not leave it submerged in water. Store indoors in a temperature-controlled environment at all times. Never store in an unheated garage or shed — if moisture inside the stone freezes, expansion can cause permanent cracking or damage. Stone Type: Ohira Tomae Natural Finishing Stone Region: Kyoto Natural Stone District (Nishimono), Japan Mine District: Nishimono (Western Mines) Approximate Grit Range: 8-10K Grading: High Quality (Imanishi Stamp) Mined: Early 1970s Size: 205mm x 75mm x 40mm Weight: Approx. 1.7 kg Note: Each stone is photographed and weighed individually — the stone shown is the exact one you will receive||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masanobuokada||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/masanobu-okada-58.png||||||Okada (Masanobu) Knives||||shopbysteel > white2steel||Shop by Steel > White #2 Steel > ||||||He was born in 1949 and is the 3rd generation of Okada Uchihamono. He learned from his father. This factory has been originally producing forged gardening tools such as sickle, hedge shears, etc. I met him about 10 years ago and in the course of talks, he started to make unique kitchen knives like Ryoba Takobiki. He said it is not interesting for him to make knives which other blacksmiths do.
Naturally, he is Dentoukougeishi, and further he was favoured with the Order of the Sacred Treasure from our Emperor in 2017 as per photo attached. The speaker is Kamo san.||||||||0||1||0||0||||maokbl2tana okwh2tape12 okada1 okado okada2 okwh2kusa17 okwh2kugy18 okwh2kugy21 okwh2kugy24 okwh2dagy21 okadagyuto okada okwh2ta25 okta27 okwh2bbqsw30||||Masanobu Okada is another part owner and a workman at Takefu Village. He was born in 1949 and is the 3rd generation of Okada Uchihamono. He learned from his father. This factory has been originally producing forged gardening tools such as sickle, hedge shears, etc. He told us he is not interested in making knives which other blacksmiths do. Naturally, he is Dentoukougeishi, and further he was favoured with the Order of the Sacred Treasure from the Emperor in 2017.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|maokbl2tana||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/masanobu-okada-blue-2-tall-nakiri-302.png||||||Okada Blue #2 Tall Nakiri 180mm||OKD-180NA-A||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||280.000 ||||||||||||1||1||1||0||||||||The Okada Blue #2 Tall Nakiri 180mm is a distinctive hybrid knife that blends the profile of a traditional nakiri with the height and presence of a Chinese-style cleaver. Hand-forged by Okada-san in Echizen at the Takefu Knife Village, this knife reflects his background as a maker of gardening tools, bringing strength, durability, and character into a bold and highly functional kitchen design.
The core steel is Aogami #2 (Blue #2), a high-carbon steel known for excellent edge retention and toughness. It is clad in stainless steel, which helps reduce maintenance while still allowing the core steel to take a very sharp edge. The blade features a tall profile and a very flat edge, making it ideal for push cutting vegetables, while the added height provides excellent knuckle clearance and makes food transfer easy. The grind is nicely convex, tapering down to a thin edge for smooth cutting performance.
What Customers Are Saying: Customers describe this knife as a perfect blend between a nakiri and a cleaver, offering great cutting performance without excessive weight. The tall blade makes it easy to scoop ingredients and provides excellent control, especially for users with larger hands. Many also appreciate the stainless cladding, noting it helps reduce reactivity when cutting wet vegetables, while still delivering the performance of Blue #2 steel.
Care Instructions: The core steel is reactive carbon steel. Wash and dry the knife thoroughly after each use to prevent rust. Avoid cutting frozen foods or bones. The stainless cladding helps with maintenance, but the exposed edge should be kept clean and dry.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: Blue #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Grind: Even (50/50)
Hardness: ~62 HRC
Blade Length: 180 mm
Total Length: 342 mm
Spine Thickness at Base: 3 mm
Blade Height: 71 mm
Weight: 8.9 oz (254 g)
Handle: Octagonal
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2bbqsw30||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-bbq-sword-300mm-198.png||||||Okada White #2 BBQ Sword 300mm||F-100||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||350.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus BBQ Sword 300mm is one of the most unique knives we carry. Okada-san originally called it a “curved knife,” but we thought BBQ Sword fit it a little better. Hand-forged in Echizen at the Takefu Knife Village, this blade reflects Okada-san’s background as a blacksmith of gardening tools, combined with his creative approach to kitchen knives. The long, sweeping profile and sword-like shape make it a standout both visually and in use.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, giving the blade a striking layered appearance. The long, curved profile excels at slicing roasts, brisket, ribs, and large cuts of meat with smooth, efficient strokes. This knife is ground very thin behind the edge for high performance, so it cuts with minimal effort. Both the core and cladding are reactive and will develop a patina quickly, so the knife should be washed and dried promptly after use.
What Customers Are Saying: Customers describe this knife as incredibly sharp out of the box with a very thin, high-performance grind. Many report that it slices meat with ease and feels “almost magical” in use, requiring less effort than typical slicers. The fit and finish are excellent for the price, and the knife is especially fun to use. Some note that the blade is highly reactive and benefits from careful drying and maintenance after use.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it immediately after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Takefu, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 298 mm
Total Length: 443 mm
Spine Thickness at Base: 3 mm
Blade Height: 36 mm
Weight: 5.6 oz (159 g)
Handle: Octagonal Keyaki Wood
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2dagy21||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-damascus-gyuto-210mm-227.png||||||Okada White #2 Damascus Gyuto 210mm||OKD-210GY||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||310.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Gyuto 210mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san is one of the founding craftsmen. Originally a blacksmith of gardening tools such as sickles and hedge shears, he brings that same traditional forging skill and practical mindset to kitchen knives. This gyuto was developed as a double-bevel companion to his popular takobiki knives and offers a versatile, well-balanced profile for everyday use.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance while still maintaining excellent cutting performance. Both the core and cladding are reactive, so the knife will develop a patina over time and should be washed and dried after use. The 210mm size makes it a great all-purpose knife for vegetables, proteins, and general prep work.
What Customers Are Saying: Customers appreciate the combination of excellent cutting performance and eye-catching Damascus finish. The White #2 core sharpens quickly and takes a very keen edge, while the blade feels well balanced and easy to control. Many also enjoy the traditional craftsmanship and unique character that comes with a handmade knife.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 210 mm
Total Length: 359 mm
Spine Thickness at Base: 3 mm
Blade Height: 50 mm
Weight: 6.3 oz (180 g)
Handle: Octagonal Sandalwood
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okadagyuto||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-gyuto-240mm-215.png||||||Okada White #2 Damascus Gyuto 240mm||OKD-240GY||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||340.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Gyuto 240mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san is one of the founding craftsmen. Originally a blacksmith of gardening tools such as sickles and hedge shears, he brings that same traditional forging skill and practical mindset to kitchen knives. This larger gyuto was developed as a double-bevel companion to his popular takobiki knives and offers excellent reach, power, and efficiency for bigger prep tasks.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance while maintaining excellent cutting performance. Both the core and cladding are reactive, so the knife will develop a patina over time and should be washed and dried after use. The 240mm length is ideal for slicing proteins, working through larger ingredients, and efficient push cutting during heavy prep sessions.
What Customers Are Saying: Customers appreciate the combination of excellent cutting performance and the beautiful Damascus finish. The White #2 core sharpens easily and takes a very keen edge, while the longer blade provides added power and efficiency for larger prep work. Many also enjoy the balance and traditional handcrafted feel of the knife.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 242 mm
Total Length: 391 mm
Spine Thickness at Base: 3 mm
Blade Height: 55 mm
Weight: 7.3 oz (208 g)
Handle: Octagonal Sandalwood
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okada1||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-funayuki-130mm-205.png||||||Okada White #2 Funayuki 130mm||OKD-130FU||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||215.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Funayuki 130mm is a compact and distinctive knife crafted by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this knife reflects Okada-san’s background as a blacksmith of gardening tools, bringing strength, durability, and character into a small, highly functional blade. The thicker spine and robust feel give it a surprising amount of power for its size.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. This funayuki is ground with an even edge and excels at small prep tasks, detail work, and utility use, while still offering enough backbone to handle tougher cuts than typical small knives. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.
What Customers Are Saying: Customers describe this knife as a compact workhorse with impressive backbone for its size. The thick spine and solid construction give it a confident feel, while the White #2 steel takes a very sharp edge and cuts smoothly. Many also praise the fit and finish, the striking Damascus pattern, and the overall value, with some going on to purchase additional knives from the Okada line.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 132 mm
Total Length: 263 mm
Spine Thickness at Base: 4 mm
Blade Height: 43 mm
Weight: 4.3 oz (122 g)
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okado||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okadawhite-2-funayuki-165mm-113.png||||||Okada White #2 Funayuki 165mm||OKD-165FU||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||250.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Funayuki 165mm is a unique knife designed by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this knife reflects Okada-san’s background as a blacksmith of gardening tools, bringing durability, strength, and character into a versatile mid-sized blade. The added length and weight give it a more capable, workhorse feel while still maintaining excellent control.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. This funayuki is ground with an even edge and excels at general prep, from vegetables to proteins, while the thicker spine provides added strength compared to thinner knives. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.
What Customers Are Saying: Customers appreciate the balance between size and strength, describing this knife as a versatile workhorse with excellent cutting performance. The White #2 steel sharpens easily and takes a very keen edge, while the thicker spine gives it a confident, durable feel. Many also enjoy the Damascus finish and the handcrafted character of the knife.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 169 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 45 mm
Weight: 6.1 oz (174 g)
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okada2||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-funayuki-180mm-236.png||||||Okada White #2 Funayuki 180mm||OKD-180FU||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||310.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Funayuki 180mm is a unique knife designed by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this knife reflects Okada-san’s roots as a blacksmith of gardening tools, bringing strength, durability, and character into a highly versatile mid-sized blade. This size offers an ideal balance between agility and cutting power, making it a great all-around performer.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, giving the blade a beautiful layered appearance while maintaining excellent cutting performance. This funayuki features an even (50/50) grind and performs well across a wide range of kitchen tasks, from vegetables to proteins. The thicker spine adds durability and a solid feel, while both the core and cladding are reactive and will develop a patina over time.
What Customers Are Saying: Customers describe this size as a sweet spot between control and versatility, offering enough length for general prep while still feeling nimble in hand. The White #2 steel is praised for its sharpness and ease of sharpening, and the Damascus finish adds a refined, handcrafted look. Many appreciate the sturdy spine and workhorse feel combined with smooth cutting performance.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 185 mm
Total Length: 325 mm
Spine Thickness at Base: 4 mm
Blade Height: 44 mm
Weight: 6.0 oz (170 g)
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2kugy18||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-180mm-64.png||||||Okada White #2 Kurouchi Gyuto 180mm||OKD-KR-180GY||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||205.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Kurouchi Gyuto 180mm is a hand-forged kitchen knife made in Echizen, Japan at the Takefu Knife Village. Okada-san began his career as a blacksmith producing gardening tools like sickles and hedge shears, and he brings that same durability and forged character into his kitchen knives. This 180mm gyuto is a compact chef’s knife that offers excellent control while still providing enough length for most prep tasks.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and being easy to sharpen. The kurouchi finish helps protect the upper portion of the blade while giving it a rustic, traditional look. This knife has a sturdy spine and a workhorse feel, with an even (50/50) grind that makes it suitable for both right- and left-handed users. The edge is thin enough for clean cutting but retains enough strength for everyday use. Like all carbon steel knives, it is fully reactive and will develop a patina over time.
What Customers Are Saying: Customers appreciate the balance of toughness and sharpness, noting that the thicker spine gives it a confident, workhorse feel while the White #2 steel takes a razor edge with minimal effort. The kurouchi finish and hand-forged character add to its appeal as a practical, no-nonsense daily driver.
Care Instructions: This knife has a reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place and consider using a blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Cladding: Kurouchi Finish
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 180 mm
Total Length: 322 mm
Spine Thickness at Base: 4 mm
Blade Height: 49 mm
Weight: 5.3 oz (150 g)
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2kugy21||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-210mm-61.png||||||Okada White #2 Kurouchi Gyuto 210mm||OKD-KR-210GY||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||225.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Kurouchi Gyuto 210mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san continues a family tradition of blacksmithing. Originally producing agricultural tools, he brings a rugged, practical approach to kitchen knives. This gyuto has a true workhorse feel with a thicker spine and solid grind, offering excellent stability and confident cutting on the board.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It’s a great choice for users who enjoy maintaining their knives and want top-tier sharpness. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The 210mm size is versatile and well suited for everyday prep, from vegetables to proteins.
What Customers Are Saying: Users appreciate the solid, workhorse feel and the excellent edge performance of the White #2 steel. Many note how easy it is to sharpen and how sharp it can get with minimal effort. The knife’s weight and grind give it a confident feel on the board, while the kurouchi finish adds a traditional, handcrafted character.
Care Instructions: This knife has a reactive carbon steel edge. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai
Cladding: Kurouchi (Black Forged Finish)
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 210 mm
Total Length: 366 mm
Spine Thickness at Base: 4 mm
Blade Height: 51 mm
Weight: 6.3 oz (179 g)
Handle: Keyaki Octagonal with Brown Ferrule
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2kugy24||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-240mm-64.png||||||Okada White #2 Kurouchi Gyuto 240mm||OKD-KR-240GY||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||250.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Kurouchi Gyuto 240mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san works within a cooperative of skilled craftsmen. Originally a blacksmith of gardening tools like sickles and shears, he brings a rugged, practical approach to kitchen knives. This 240mm gyuto has a true workhorse feel with a thicker spine and substantial weight, offering excellent power and stability for larger prep tasks.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It’s a favorite among users who enjoy maintaining their knives and want top-tier cutting performance. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The longer blade length makes it ideal for slicing proteins, handling larger ingredients, and efficient push cutting during big prep sessions.
What Customers Are Saying: Customers appreciate the powerful, workhorse feel and the excellent edge performance of the White #2 steel. Many note how easily it sharpens and how sharp it can get with minimal effort. The added length and weight provide great stability for larger prep work, while the kurouchi finish gives the knife a traditional, handcrafted character.
Care Instructions: This knife has a reactive carbon steel edge. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai
Cladding: Kurouchi (Black Forged Finish)
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 242 mm
Total Length: 397 mm
Spine Thickness at Base: 4 mm
Blade Height: 55 mm
Weight: 7.6 oz (216 g)
Handle: Keyaki Octagonal with Brown Ferrule
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2kusa17||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-santoku-170mm-61.png||||||Okada White #2 Kurouchi Santoku 170mm||OKD-KR-170SA||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||185.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Kurouchi Santoku 170mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san continues a family tradition of blacksmithing. Originally producing agricultural tools, he brings a rugged, practical approach to kitchen knives. This santoku has a solid, workhorse feel with a thicker spine and durable grind, offering stability and confident cutting in a compact, easy-to-handle size.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It’s a favorite among users who enjoy maintaining their knives and want excellent cutting performance. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The santoku profile excels at vegetables, boneless proteins, and general prep work, making it a great all-purpose knife for home kitchens.
What Customers Are Saying: Customers appreciate the compact size combined with a solid, workhorse feel. The White #2 steel sharpens quickly and takes a very keen edge, while the shorter blade offers excellent control for everyday prep. Many also enjoy the traditional kurouchi finish and the handmade character of the knife.
Care Instructions: This knife has a reactive carbon steel edge. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai
Cladding: Kurouchi (Black Forged Finish)
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 170 mm
Total Length: 315 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm
Weight: 5.2 oz (148 g)
Handle: Keyaki Octagonal with Brown Ferrule
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okada||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-takobiki-240mm-269.png||||||Okada White #2 Takobiki 240mm||F-275R||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||255.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Takobiki 240mm is a unique knife designed by Okada-san at Echizen’s Takefu Knife Village. Unlike traditional single-bevel takobiki knives, this version is double-beveled, making it more accessible while still delivering excellent slicing performance. Originally a blacksmith of gardening tools such as sickles and hedge shears, Okada-san brings a creative and practical approach to his kitchen knife designs, aiming to produce something distinct from other makers.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The long, narrow profile is ideal for slicing and carving, especially for proteins and tougher ingredients like octopus. The gentle curvature of the blade is reminiscent of a sword and is achieved through traditional water quenching techniques. Both the core and cladding are reactive, so the knife will develop a patina over time and should be washed and dried after use.
What Customers Are Saying: Customers report that the knife arrives very sharp and ready to use out of the box. The double-bevel design makes it more versatile than traditional takobiki and easier to sharpen, while still delivering excellent slicing performance. Many feel the quality is outstanding for the price, with the only caution being that the fully reactive blade requires proper care and drying after use.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 226 mm
Total Length: 380 mm
Spine Thickness at Base: 3 mm
Blade Height: 28 mm
Weight: 5.2 oz (147 g)
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2ta25||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-takobiki-260mm-116.png||||||Okada White #2 Takobiki 270mm||F-276R||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||285.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Takobiki 270mm is a unique knife designed by Okada-san at Echizen’s Takefu Knife Village. A close collaborator and highly skilled craftsman, Okada-san brings a creative approach to his work, aiming to produce knives that stand apart from traditional designs. Originally a blacksmith of gardening tools such as sickles and hedge shears, he applies that same forging expertise to kitchen knives with excellent results.
This knife is a double-beveled takobiki, making it more versatile and easier to use than traditional single-bevel versions. The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The long, narrow profile excels at slicing and carving proteins, especially tougher items like octopus. The gentle curvature of the blade is reminiscent of a sword and is achieved through traditional water quenching techniques. The knife is fitted with an upgraded D-shaped sandalwood handle for a comfortable and secure grip.
What Customers Are Saying: Customers appreciate the unique design and excellent slicing performance of this knife. The White #2 steel sharpens easily and takes a very keen edge, while the double-bevel construction makes it more approachable and versatile than traditional takobiki knives. Many also note the beautiful Damascus finish and the upgraded handle as standout features.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 256 mm
Total Length: 415 mm
Spine Thickness at Base: 3 mm
Blade Height: 29 mm
Weight: 6.0 oz (170 g)
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okta27||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-takobiki-270mm-96.png||||||Okada White #2 Takobiki 300mm||F-277R||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||310.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Takobiki 300mm is a unique and expressive knife from Okada-san, a skilled craftsman working at Echizen’s Takefu Knife Village. Known for thinking outside the box, Okada-san brings a creative approach to his work, producing knives that stand apart from traditional designs. Originally a blacksmith of farming and gardening tools such as sickles and shears, he now applies that same forging expertise to kitchen knives with impressive results.
This takobiki is unusual in that it is double-beveled, making it more versatile and easier to maintain than traditional single-bevel versions. In practice, it behaves more like a long sujihiki, excelling at slicing and carving proteins with minimal resistance. The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The elegant curvature of the blade is achieved through traditional differential heat treatment using clay, similar to Japanese sword-making techniques, resulting in both beauty and performance.
What Customers Are Saying: Customers describe this knife as a stunning slicer with exceptional out-of-the-box sharpness and beautiful fit and finish. Many note that the combination of grind, steel, and weight creates an almost effortless slicing experience, requiring noticeably less effort than typical slicers. The unique design and performance make it a standout piece in any collection.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 283 mm
Total Length: 448 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 29 mm
Weight: 6.9 oz (198 g)
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2tape12||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-tall-petty-120mm-234.png||||||Okada White #2 Tall Petty 120mm||OKD-120KO||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||200.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Tall Petty 120mm is a unique knife designed by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this compact blade reflects his background as a blacksmith of gardening tools, bringing strength and character into a small but highly capable knife. The added blade height gives it more versatility than a standard petty, making it feel like a mini workhorse.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. The taller profile provides extra knuckle clearance and improved control, making it ideal for in-hand work, small prep, and detail tasks. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.
What Customers Are Saying: Customers enjoy the added height compared to a standard petty, noting that it gives the knife a more confident, versatile feel. The White #2 steel sharpens easily and takes a very keen edge, while the Damascus finish adds a handcrafted look. Many describe it as a great small knife that punches above its size.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 122 mm
Total Length: 254 mm
Spine Thickness at Base: 3 mm
Blade Height: 43 mm
Weight: 3.2 oz (90 g)
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okbu16||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-bunka-165mm-152.png||||||Okeya Blue #2 Bunka 165mm||JHA-B16U||shopbysteel > white2steel > okeyaknives > okbl2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||160.000 ||||||||||||1||1||1||0||||||||The Okeya bunka is a super fun knife adept at many tasks around the kitchen. It is a well-made item at a very keen price.
Okeya-San operates a small blacksmith shop with his son, following on his grandfather's tradition of making small Japanese blades called kogatanas. These are small multi-purpose utility knives good for all kinds of cutting and whittling. Okeya has recently expanded their line into more common kitchen knives like gyutos and santokus. The knife featured here is a great example of this new era in their business.
Bunka-style knives are versatile and easy-to-use kitchen utensils. Their short length and tanto-style tip make them useful at cutting smaller ingredients and prepping intricate morsels and garnishes. The relatively tall blade height offers extra hand clearance and control.
Okeya-san fashions the blade from the ubiquitous Blue #2 carbon steel. It is a well-loved and highly practical alloy for use in kitchen knives. Yes, it's reactive. But care with cleaning and drying will keep that under control. The steel takes a very sharp edge and keeps it through long sessions. It is also an easy steel to sharpen. Given the level of fit and finish and the use of good materials, this knife is a bit of a bargain.
If you have ever felt the need to try something outside of the usual chef knife/gyuto styles, then this is a great opportunity to do so without breaking the bank. Blacksmith: Fujiwara San Brand: Okeya Location: Miki City, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Stainless / Nashiji Finish Handle: Oak Octagonal (photos are current) Weight: 4.5 oz (130 g) Blade Length: 166 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okfoko||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-folding-kogatana-107.png||||||Okeya Blue #2 Folding Kogatana||JKK-F027||shopbysteel > white2steel > okeyaknives > okbl2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||70.000 ||||||||||||1||1||1||0||||||||This is a really interesting little knife, and a really useful little knife! Kogatanas are small, handy knives for multi-purpose uses such as cutting and whittling, and some cooks use them as utility knives. Whether you want to cut a piece of trussing string or open that recently-arrived package from your favorite knife company (!) this handy little utensil will be there for you.
The opening/closing action is smooth and positive. The wood handle is well finished. The blade is especially noteworthy, being made from the highly regarded Hitachi Blue #2 carbon steel. This is a most unusual choice for such a utilitarian knife, but a very welcome and intriguing one! It is a single-bevel blade with a very unusual hammered pattern.
It is difficult to explain the multipurpose nature of the Okeya Folding Kogatana. But once you get your hands on one, you will be surprised at how the versatility, strength, and cutting ability of this fun knife result in it becoming one of your go-to kitchen and general home tools. Weight: 3 oz (85 g) Blade Length: 61 mm Total Length, Blade Open: 230 mm Total Length, Blade Closed: 140 mm Spine Thickness: 2 mm Blade Height: 25 mm
The Okeya Folding Kogatana would make a perfect gift for the knife lover in your life.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okbl2gy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-gyuto-210mm-227.png||||||Okeya Blue #2 Gyuto 210mm||JHA-G21U||newarrivals||New Arrivals > ||245.000 ||||||||||||1||1||1||0||||||||Okeya kitchen knives are a newer venture from the Okeya father-and-son team, building on a family tradition that began with grandfather Okeya-san forging kogatana blades—small knives used for woodworking and detailed cutting tasks. Expanding into kitchen knives, they’ve brought that same craftsmanship to a broader audience. We’re pleased to have discovered them and to be their first U.S. distributor, now offering several of their newest styles.
The Okeya Blue #2 Gyuto 210mm is an excellent example of their work. It features Aogami #2 carbon steel, a favorite among enthusiasts for its ability to take a very sharp edge and hold it well, clad in stainless steel for easier maintenance. The blade has a lightly hammered tsuchime finish with a subtle nashiji-like character that helps with food release and adds visual appeal. Hand-chiseled kanji on the front and stamped markings on the back give the knife a traditional touch. The edge is ground evenly for right- or left-handed use and hardened to around 60 HRC for a good balance of performance and durability.
A simple oak octagonal handle complements the rustic look while offering a comfortable, lightweight feel in hand. This is a well-priced, highly capable gyuto that works beautifully as a daily driver for a wide range of kitchen tasks. As with all carbon steel knives, the exposed core will develop a patina over time and should be kept clean and dry. Avoid bones and frozen foods to prevent chipping.
Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Carbon steel will patina with use—this is normal. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry. Blacksmith: Aki Fujiwara Brand: Okeya Location: Miki, Japan Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Finish: Tsuchime Handle: Oak Octagonal, Burnt Urushi Finish Weight: 4.7 oz (134 g) Blade Length: 212 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm
Review Synopsis: Customers consistently praise this knife for its excellent performance and value, with many using it as a daily workhorse. It’s noted for being very sharp, lightweight, and versatile across a wide range of kitchen tasks. Some mention minor fit and finish details, such as handle sealing, but these are easily addressed and don’t detract from overall satisfaction. The stainless cladding means only the exposed edge will develop patina, which may differ from expectations of a fully reactive blade, but most users find the tradeoff worthwhile for easier maintenance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okbl2ho15||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-honesuki-150mm-287.png||||||Okeya Blue #2 Honesuki 150mm Western||JHA-H15W||shopbysteel > white2steel > okeyaknives > okbl2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||160.000 ||||||||||||1||1||1||0||||||||The classic honesuki knife is designed to process poultry. The pointed tip and triangular shape make it a great blade to get into joints and between bone. However, it not meant to cut through bones. The blade is normally stiff and quite stout.
This version, made by the father and son team at Okeya, adheres to the design principles of this style of blade, but unlike many honesukis, this has a double-sided 50/50 edge. The knife is made with a core of Aogami 2, or Blue #2 steel. This high-carbon steel is well-liked in the knife world. It is a steel that takes a very sharp edge and is quite easy to sharpen. The core steel is hardened to 60 HRC. The inner core is clad with stainless steel for easy care. This layer is given a very attractive tsuchime finish. It requires care with cleaning and drying between uses.
The good looking blade is enhanced with some nicely executed hand chiseled kanji on one side of the blade together with some stamped figures on the back. The blade is attached to a very good looking Western style rosewood handle. Brand: Okeya Blacksmith: Fujiwara san Location: Miki, Japan Construction: San Mai Method: Hammer Forged Cladding: Tsuchime Finish Core Edge Steel: Hitachi Blue #2 Steel HRC: 60 Edge Grind: Even (See Choil Photo) Handle: Western Rosewood Weight: 2.5 oz (72 g) Blade Length: 153 mm Total Length: 266 mm Spine Thickness at Heel: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okbl2kn||item.||solidtemplate||okeyaknives||https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-knives-120.png||||||Okeya Blue #2 Knives||||shopbysteel > white2steel > okeyaknives||Shop by Steel > White #2 Steel > Okeya Knives > ||||||||||||||0||1||0||0||||okfoko okbl2ho15 okwh2ho15 okwh2wesa16 okbu16 okbl2na16 okwh2sa16 okbl2gy21||||Okeya knives are made by a small family blacksmith shop in Miki Japan. Theyre hammer forged and hand sharpened and feature a number of interesting blade shapes and small sized knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okbl2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-nakiri-165mm-228.png||||||Okeya Blue #2 Nakiri 160mm||JHA-N16U||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||195.000 ||||||||||||1||1||1||0||||||||Okeya Blue #2 Nakiri 160mm
The Okeya Blue #2 Nakiri 160mm is a classic Japanese vegetable knife designed for fast, efficient cutting on the board. Nakiri knives feature a short, tall rectangular blade with a very flat edge profile, making them ideal for push cutting and chopping vegetables with precision. If you enjoy using a taller blade, a nakiri quickly becomes one of the most satisfying tools in the kitchen for preparing vegetables, herbs, and greens.
We are very pleased with the knives coming from the small blacksmith shop run by Fujiwara-san and his son in Miki, Japan. For many years, they focused almost exclusively on producing kogatana blades--small multi-purpose knives used for carving, whittling, and a variety of cutting tasks. Their move into kitchen knives has been impressive, and this nakiri is another great example of their craftsmanship and value.
The blade uses the ever-popular Hitachi Blue #2 carbon steel, hardened to about 60 HRC. Blue #2 is well known for its ability to take an extremely sharp edge while still being tough and relatively easy to sharpen. The core steel is clad with stainless steel for durability and easier maintenance. The outer cladding has a handsome textured finish reminiscent of a nashiji (pear skin) pattern, and the engraved kanji adds a nice traditional touch to the blade. The knife is paired with a traditional oak octagonal handle finished with burnt urushi lacquer, giving it a refined appearance and comfortable grip.
Care Instructions: The Blue #2 core steel is reactive and can develop a patina over time. Hand wash and dry thoroughly after use. Do not leave the knife wet or soak it in water. Avoid cutting frozen foods or bones. Sharpen using quality water stones to maintain a razor-sharp edge. Blacksmith: Fujiwara San Brand: Okeya Location: Miki, Japan Construction: San Mai Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Finish: Nashiji / Textured Finish Edge Grind: Even (See Choil Photo) Handle: Oak Octagonal, Burnt Urushi Finish Weight: 5.3 oz (152 g) Blade Length: 155 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2wesa16||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-western-santoku-160mm-143.png||||||Okeya Blue #2 Santoku 160mm Western||JHA-S16W||shopbysteel > white2steel > okeyaknives > okbl2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||160.000 ||||||||1.000 ||||1||1||1||0||||||||Okeya Blue #2 Western Santoku 160mm. This is a typical knife you would find in a local cutlery store in Japan. The knife is made with Blue #2 carbon steel and has nice textured stainless cladding on the blade with a simple but durable western handle made of walnut wood. Santokus are the best-selling blade style to Japanese home cooks. They're great for a wide variety of cutting tasks. This knife is reactive so you need to wipe it dry after you wash it. Okeya knives are made by a tiny blacksmith shop near Osaka in a town called Miki, just outside Kobe, Japan. Brand: Okeya Blacksmith: Fujiwara San Location: Miki City, Japan Weight: 4.0 oz (116 g) Blade Length: 167 mm Total Length: 294 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Double Bevel Core Steel: Blue #2 Carbon Steel Blade Cladding: Stainless Finish: Nashiji Engraving: Hand Engraved Handle: Western (Yo) Wood Type: Walnut||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2sa16||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-santoku-165mm-143.png||||||Okeya Blue #2 Santoku 165mm||JHA-S16U||shopbysteel > white2steel > okeyaknives > okbl2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||195.000 ||||||||1.500 ||||1||1||1||0||||||||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. At a length of 166mm 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 easier to handle, and they require less board 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 nashiji-style finish, which aids with food release while adding a nice look. This is further enhanced by the addition of some deeply chiseled kanji script. The blade is complemented by a nice traditional octagonal handle made from oak with an attractive burnt finish. Blacksmith: Aki Fujiwara Brand: Okeya Location: Miki, Japan Edge Steel: Blue #2 Cladding: Stainless Finish: Tsuchime Handle: Oak Octagonal (photos are current) Weight: 4.6 oz (130 g) Blade Length: 166 mm Total Length: 306 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2ho15||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-honesuki-150mm-313.png||||||Okeya Blue #2 Tsuchime Honesuki 150mm||JHA-H15U||shopbysteel > white2steel > okeyaknives > okbl2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||190.000 ||||||||||||1||1||1||0||||||||Okeya Blue #2 Tsuchime Honesuki 150mm
The Okeya Blue #2 Tsuchime Honesuki 150mm is a purpose-built Japanese poultry boning knife designed to make breaking down chicken, duck, and other birds easier, cleaner, and more precise. The stiff triangular blade profile and pointed tip let you work confidently around joints, seams, and connective tissue, giving you excellent control where a softer or more flexible knife can struggle. This is not a bone chopper, but for trimming, separating, and portioning poultry, it is exactly the right tool. The double bevel edge also makes it a smart choice for both right- and left-handed users, and it is easier to sharpen than many traditional single bevel honesuki knives.
Okeya is a small father-and-son workshop in Miki, Japan, known for producing high-value handmade kitchen knives with excellent performance. This knife features a Hitachi Blue #2 carbon steel core hardened to about 61 HRC, giving it strong edge retention, easy sharpening, and the crisp feel that carbon steel fans appreciate. The core is clad in softer stainless steel for added durability and easier maintenance, while the tsuchime finish adds visual appeal and helps with food release. Paired with an oak octagonal handle finished in burnt urushi lacquer, this is a highly functional Japanese honesuki knife for pro cooks, butchers, and serious home chefs who want a dependable poultry knife at a very attractive price.
Care Instructions: This knife has a carbon steel core, so the exposed edge can patina or rust if left wet. Hand wash only and dry thoroughly after use. Do not cut through bones or frozen food. Use whetstones for sharpening and avoid dishwashers or prolonged soaking. Brand: Okeya Blacksmith: Fujiwara San Location: Miki, Japan Construction: San Mai Method: Hammer Forged Finish: Tsuchime Cladding: Stainless Core Edge Steel: Hitachi Blue #2 Carbon Steel HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Oak Octagonal, Burnt Urushi Finish Weight: 3.4 oz (96 g) Blade Length: 152 mm Total Length: 292 mm Spine Thickness at Heel: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okeya1||item.||solidtemplate||okeyaknives||https://s.turbifycdn.com/aah/chefknivestogo/okeya-111.png||||||Okeya Ginsan||||shopbysteel > white2steel > okeyaknives||Shop by Steel > White #2 Steel > Okeya Knives > ||||||||||||||0||1||0||0||||okgiho15we okgibu16||||Okeya Ginsan knives offer the perfect blend of traditional craftsmanship and modern stainless performance. Made in Miki, Japan, they deliver excellent sharpness, easy maintenance, and outstanding value for everyday kitchen use.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okgibu16||item-1||solidtemplate||okeya1||https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-bunka-165mm-199.png||||||Okeya Ginsan Bunka 165mm||JHG-B17U||shopbysteel > white2steel > okeyaknives > okeya1||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Ginsan > ||195.000 ||||||||||||1||1||1||0||||||||Okeya Ginsan Bunka 165mm
The Okeya Ginsan Bunka 165mm is a versatile Japanese kitchen knife designed for cooks who want the performance of a fine Japanese blade combined with excellent durability and easy maintenance. The bunka profile features a slightly flatter edge and a distinctive pointed tip that excels at vegetable prep, slicing proteins, and detailed work on the cutting board. The compact size and tall blade give you excellent control while still providing plenty of knuckle clearance, making this a great everyday knife for both professional cooks and serious home chefs.
Okeya is a small father-and-son workshop located in Miki, Japan, known for producing highly functional kitchen knives at very attractive prices. This knife uses Ginsan (Silver #3) stainless steel from Hitachi, a premium Japanese stainless steel that takes a very fine edge while remaining tough, stain-resistant, and easy to sharpen. The blade is hammer forged and finished with a handsome tsuchime pattern that helps with food release and adds visual character. The knife is paired with a comfortable oak octagonal handle finished in burnt urushi lacquer, giving it a traditional Japanese look and excellent grip in both professional and home kitchens.
Care Instructions: Although Ginsan is a stainless steel, proper care will keep your knife performing its best. Hand wash and dry after use and avoid dishwashers. Do not cut frozen foods or bones. Sharpen using quality water stones to maintain the razor-sharp edge. Brand: Okeya Blacksmith: Fujiwara San Location: Miki, Japan Construction: San Mai Method: Hammer Forged Finish: Tsuchime Cladding: Stainless Core Steel: Ginsan (Silver #3) Stainless Steel Edge Grind: Even (See Choil Photo) Weight: 4.4 oz (126 g) Blade Length: 166 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Handle: Oak Octagonal with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okgiho15we||item-1||solidtemplate||honesuki||https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-honesuki-150mm-western-13.png||||||Okeya Ginsan Honesuki 150mm Western||JHG-H15W||resources > honesuki||Knife Types > Honesukis > ||185.000 ||||||||||||1||1||1||0||||||||Okeya Ginsan Honesuki 150mm Western
The Okeya Ginsan Honesuki 150mm is a purpose-built Japanese poultry boning knife designed for precision work when breaking down chicken, duck, and other birds. The stiff triangular blade and pointed tip allow you to move cleanly through joints and along bones with excellent control. This is not a knife for cutting through bone--but for separating, trimming, and portioning poultry, it performs beautifully. The compact size and light weight make it especially nimble in hand, giving you confidence during detailed work.
Okeya is a small father-and-son workshop in Miki, Japan, that has recently expanded from making kogatana utility blades into kitchen knives, and the results have been excellent. This knife uses Ginsan (Silver #3) stainless steel from Hitachi, a premium stainless steel known for its ability to take a very fine edge while remaining tough, corrosion-resistant, and easy to sharpen. The blade is hammer forged and features a clean, functional finish focused on performance. The double bevel edge makes it suitable for both right- and left-handed users and keeps sharpening straightforward.
This version is fitted with a Western-style rosewood handle, offering a familiar feel for users who prefer a traditional full-tang grip. The handle provides a secure, comfortable hold and pairs nicely with the lightweight blade, making this an excellent choice for both professional kitchens and home cooks looking for a dedicated poultry knife.
Care Instructions: Ginsan is a stainless steel, but proper care will keep your knife performing its best. Hand wash and dry after use and avoid dishwashers. Do not cut through bones or frozen foods. Sharpen with quality water stones to maintain a keen edge. Brand: Okeya Blacksmith: Fujiwara San Location: Miki, Japan Construction: San Mai Method: Hammer Forged Core Steel: Ginsan (Silver #3) Stainless Steel Cladding: Stainless Edge Grind: Even (See Choil Photo) Handle: Rosewood Western Weight: 2.3 oz (66 g) Blade Length: 153 mm Total Length: 268 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okeyaknives||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/okeya-knives-101.png||||||Okeya Knives||||shopbysteel > white2steel||Shop by Steel > White #2 Steel > ||||||||||||||0||1||0||0||||okbl2kn okwh2kn okeya1||||Okeya-san's grandfather started producing what are called "kogatana" in Japanese. Kogatanas are small, handy knives for multi-purpose uses such as grafting, whittling and some cooks use them as utility knives. Today Okeya-san is producing small cooking knives too. 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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okde15doedse||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-deba-150mm-double-edge-series-122.png||||||Okeya White #2 Deba 150mm 50/50||JSR-D150||shopbysteel > white2steel > okeyaknives > okwh2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||130.000 ||||||||||||1||1||1||0||||||||Okeya-San operates a small blacksmith shop with his son, following in his grandfather's tradition of making small Japanese blades called kogatanas. They have recently expanded their line into more common kitchen knives like gyutos and santokus.
The Okeya Deba 150mm Double Edge is a two-sided version of their traditional single-bevel deba. It is constructed from White #2 steel with a softer iron outer cladding. White #2, or Shirogami 2, is a very popular steel in the knife world. It is known for its high purity and thus ability to take a very sharp edge. It doesn't have the edge retention of some other alloys but it is easy to sharpen when needed. Of course, its purity also means it is quite reactive, so care needs to be taken with cleaning and drying the blade between and after use. The jigane, or outer layer, is given a very attractive hammered finish that resembles a nashiji, or pear skin, texture.
This is a classic deba blade but with a twist: it is ground on two sides, unlike the traditional knife that is single-sided. This makes it good for both left- and right-handed users. Deba knives are used mainly to fillet fish and this will do a wonderful job of that task, but because of its two-sided grind it can be used like a mini gyuto or santoku knife.
These are really well made knives at a super price, and we are very happy to be able to offer them exclusively in the USA to our customers. Brand Name: Okeya Blacksmith: Fujiwara san Location: Miki City, Japan Construction: Hammer Forged, San Mai Edge Grind: Double Bevel Edge Steel: Shirogami #2 HRC: 60 Handle: Ho Wood Oval Cladding: Stainless Steel Weight: 4.4 oz (125 g) Blade Length: 152 mm Total Length: 273 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2bu18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-bunka-185mm-234.png||||||Okeya White #2 Hairline Bunka 185mm||JSR-B18H||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||200.000 ||||||||||||1||1||1||0||||||||Okeya-san operates a small blacksmith shop with his son, following on his grandfather's tradition of making the small Japanese blades called kogatanas (the traditional small multi-purpose utility knives adept at all kinds of cutting and whittling tasks). The Okeya team have expanded their line of blades into kitchen knives like gyutos, santokus, and other styles. The bunka featured here is a good example of this new range of utensils.
Bunka knives are versatile and easy-to-use kitchen utensils. Their short length and tanto-style tip make them really useful at cutting smaller ingredients and prepping intricate morsels and garnishes. The relatively tall blade height offers extra hand clearance and control.
Okeya fashions the blade from White Paper #2 carbon steel. It is a well-liked and highly touted alloy for use in a variety of kitchen and sporting knives. It's a reactive steel so care with cleaning and drying is needed to keep that under control. The Shirogami 2 steel takes a very good edge and holds it through long prep sessions. It is also an easy steel to sharpen. Given the level of fit and finish and the use of good materials this knife is a quite a bargain.
Many people are discovering the virtues of the versatile bunka. The shorter length and taller profile are slightly different from the usual chef knife or gyuto. The Okeya White #2 bunka is a great opportunity to try something new while keeping the bank balance in check! Blacksmith: Okeya Location: Miki, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Carbon Steel Cladding: Stainless Steel Finish: Hairline/Sand Blast Handle: Oval Ho Wood Ferrule: Black Plastic Weight: 4.4 oz (124 g) Blade Length: 186 mm Total Length: 328 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2gy21||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-gyuto-210mm-236.png||||||Okeya White #2 Hairline Gyuto 210mm||JSR-G21H||shopbysteel > white2steel > okeyaknives > okwh2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||210.000 ||||||||||||1||1||1||0||||||||We are really pleased to have found this new line of kitchen knives from the father/son team of Okeya. In fact, we have become their very first USA distributor. They have been regularly adding new styles to their line which we are now stocking. Grandfather Fujiwara san started his blacksmith shop to produce Kogatana blades. These are small blades used for woodworking and other cutting and whittling jobs. Wishing to expand the business, they branched out into the world of kitchen knives. And we are glad they did!
The Okeya White #2 Hairline Gyuto 210mm is a beautiful example of their talents. It is a medium-sized blade made from the ever-popular Shirogami 2 carbon steel. It has a softer stainless steel cladding which is given a very attractive hairline/sand-blasted finish. The outer layer is hammer-forged to the inner steel using the san-mai method. The well-applied kanji on the blade add to the simple yet pleasing aesthetic. The core steel is hardened to 60 HRC. The edge is a symmetrical 50/50 grind. A simple oval wood handle matches the looks and balances perfectly.
This is a nicely crafted knife at a bargain price, perfect for home chefs, line cooks, or those looking to dip their toes into the Japanese kitchen knife waters. Blacksmith: Okeya Location: Miki, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Stainless Steel Finish: Hairline/Sand Blast Handle: Oval Ho Wood Ferrule: Black Plastic Weight: 4.2 oz (120 g) Blade Length: 211 mm Total Length: 352 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2haho||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-honesuki-150mm-234.png||||||Okeya White #2 Hairline Honesuki 150mm||JSR-H15H||resources > boning-knives||Knife Types > Boning Knives > ||160.000 ||||||||||||1||1||1||0||||||||Okeya is a small blacksmith shop run by a father and son team who produce very well made and designed kitchen knives at really attractive prices. They use only high-quality materials, in this case, Hitachi White Paper #2 steel, which is hardened to 60 HRC. The hagane (inner core) is covered with a layer of softer steel to protect and add strength. The jigane (outer layer) is given a very nice hairline finish.
Honesuki blades are sometimes single-ground, but in the case of this knife, it is a double-sided blade. This makes it useful to both left- and right-handed users. Being double-sided means it is also much easier to sharpen. The main function of a honesuki knife is to process poultry and other birds. It is perfect for 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 a plastic ferrule. Home cooks or professional chefs who process poultry or other birds should have a honesuki in their knife quiver. The price of this great little blade is low enough to make the purchase well worthwhile. Blacksmith: Okeya Location: Miki, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Carbon Steel Cladding: Stainless Steel Finish: Hairline/Sand Blast Handle: Oval Ho Wood with Black Plastic Ferrule Weight: 2.9 oz (82 g) Blade Length: 152 mm Total Length: 296 mm Spine Thickness at Base: 2 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2hape15||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-petty-150mm-228.png||||||Okeya White #2 Hairline Petty 150mm||JSR-P15H||shopbysteel > white2steel > okeyaknives > okwh2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||150.000 ||||||||||||1||1||1||0||||||||Okeya-San originally opened his blacksmith shop to produce kogatana blades. Kogatanas are popular Japanese small knives used for woodworking and other cutting and whittling jobs. The Okeya clan recently moved into the world of kitchen knives to broaden their horizons. The Okeya line of kitchen knives seems to be growing every week and we are really pleased by the price/performance balance that they have managed to achieve. The knives are very simple but made with care and attention to the main purpose: cutting stuff!
The Okeya White #2 Hairline is a really nice petty made from the popular Shirogami #2 steel. It’s also known as White Paper #2, named for the paper the steel is wrapped in. It is hardened to a Rockwell rating of 60 and then hammer forged using the san-mai method of awasi. This clads the blade faces with a softer steel while leaving the edge and spine uncovered. The blade face is given a hairline finish. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.
This is a normal sized petty with a finely pointed tip for getting into small places and making very fine cuts for garnishes. It comes with a simple oval wood handle. A really nice knife at a great price! Blacksmith: Okeya Location: Miki, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Carbon Steel Cladding: Stainless Steel Finish: Hairline/Sand Blast Weight: 2.8 oz (80 g) Blade Length: 151 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 31 mm Handle: Oval Ho Wood Ferrule: Black Plastic||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2kn||item.||solidtemplate||okeyaknives||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-knives-98.png||||||Okeya White #2 Knives||||shopbysteel > white2steel > okeyaknives||Shop by Steel > White #2 Steel > Okeya Knives > ||||||||||||||0||1||0||0||||okyoko90 okw2kode10 okko10doedse okeya okkobo12 okko12 okde15doedse okwh215pe okwh2haho okwh2hape15 okwh2bu18 okwh2gy21||||This grouping of Okeya knives are all made with Shirogami #2 carbon steel. Okeya knives are hand made by a family blacksmith shop based in Miki Japan. They specialize in small knives and most of their production goes to dealers in Japan. Chefknivestogo was one of the first retailers outside Japan to offer these nice little knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okkobo12||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-ko-bocho-120mm-100.png||||||Okeya White #2 Ko-Bocho 120mm||JKK-B120||shopbysteel > white2steel > okeyaknives > okwh2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||120.000 ||||||||||||1||1||1||0||||||||Ko Bocho means "little knife," and Okeya specializes in making these little cutting tools for their Japanese (and now American) customers. The knives have nice decorative cladding and use good quality carbon steel called White #2 steel. These knives are single bevel knives and they're fun to sharpen. Many of our customers use them to practice sharpening. This knife is primarily used for small cutting tasks. Makes a good, small boning knife and can also be used for vegetable slicing and paring. Blacksmith: Fujiwara san Location: Miki, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Stainless Finish: Hairline/Sand Blast Handle: D-Shaped Ho Wood Ferrule: Black Plastic Weight: 2.6 oz (74 g) Blade Length: 120 mm Total Length: 252 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okw2kode10||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-w-2-ko-deba-105mm-100.png||||||Okeya White #2 Ko-Deba 105mm||JKK-D105||shopbysteel > white2steel > okeyaknives > okwh2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||120.000 ||||||||||||1||1||1||0||||||||Patriarch Okeya-San started his blacksmith shop many years ago to produce Kogatana blades. Ko means small and this ko deba is a small, single bevel deba used for preparing fish but also can be used as a general purpose tall petty knife. The knives are very simple but made with care and attention to the main purpose: cutting stuff!
What we have here is a really nice ko-deba made from the ever-popular Shirogami #2 steel, better known as White #2. It is hardened to a Rockwell rating of 60 and then clad using the san-mai method of awasi. This entails covering the blade faces with a softer stainless steel while leaving the edge and spine uncovered. The cladding is then subjected to an ornate and good looking finishing technique called Tsuchime. Not only does this look great but it also aids in food release. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.
The knife comes with a typical ho wood D-shaped handle with resin ferrule that you would find in most kitchenware stores in Japan. All at a very nice price for a small-blacksmith, handmade knife! Brand: Okeya Blacksmith: Fujiwara-San Location: Miki, Japan Construction: San Mai Method: Hammer Forged Cladding: Stainless, Tsuchime Finish Core Edge Steel: Hitachi White #2 Steel HRC: 60 Edge Grind: Single Bevel (See Choil Photo) Blade Style: Ko Deba Handle: Ho Wood, D-Shaped Ferrule: Black Plastic Weight: 2.9 oz (82 g) Blade Length: 109 mm Total Length: 232 mm Spine Thickness at Base: 3 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okko10doedse||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-kodeba-105mm-double-edge-series-168.png||||||Okeya White #2 Ko-Deba 105mm 50/50||JSR-D105||shopbysteel > white2steel > okeyaknives > okwh2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||120.000 ||||||||||||1||1||1||0||||||||We have a great liking for knives that fall a bit out of the box in terms of shape of style. The Okeya ko-deba is such a knife. Deba knives are traditionally single-sided and used for filleting fish; the ko-deba is a smaller version of this. This double-edged version is a lot easier to use and maintain than single bevels. It also makes it applicable for both right- and left-handed users.
The Okeya ko-deba is a super fun little knife that is adept at many tasks around the kitchen. It is a great knife for filleting smaller fish or boning poultry. It also serves well as a replacement for a tall petty.
The core steel used here is Shirogami 2, or White Paper #2, hardened to about 60HRC. It is covered with a soft iron to add strength and reduce weight. The outer cladding is given a good-looking hairline. The grind is very well executed with a lovely blade path leading to the double bevel edge.
The Okeya ko-deba comes with a very basic ho-wood handle and plastic ferrule. Brand Name: Okeya Blacksmith: Fujiwara san Location: Miki City, Japan Construction: Hammer Forged, San Mai Edge Grind: Double Bevel Edge Steel: Shirogami #2 HRC: 60 Handle: Ho Wood Oval Cladding: Stainless Steel Weight: 2.8 oz (80 g) Blade Length: 108 mm Total Length: 232 mm Spine Thickness at Heel: 2.5 mm Blade Height at Heel: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okko12||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-ko-deba-120mm-77.png||||||Okeya White #2 Ko-Deba 120mm||JKK-D120||shopbysteel > white2steel > okeyaknives > okwh2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||70.000 ||||||||||||1||1||1||0||||||||This Okeya ko deba is a fun little knife and can be used in place of a small petty. It also works well as a small fillet knife for small fish and will even work as a boning knife for poultry.
Okeya-san's grandfather started producing what are called kogatanas 60 years ago, and they made a nice small business out of it and eventually started making small cooking knives as well. The steel used is Hitachi White #2 with a nice soft iron cladding that has an interesting and attractive pattern on it. The back story on how I found this maker was that I visited a steel mill that produces clad steel for many industries and they had some of these knives in a display case. I asked what they were and was told they were made by a local blacksmith and they didn't have any accounts outside Japan. I thought they would be a nice addition to our store. Brand Name: Okeya Blacksmith: Fujiwara san Location: Miki City, Japan Construction: Hammer Forged, San Mai Edge Grind: Double Bevel Edge Steel: Shirogami #2 HRC: 60 Handle: Ho Wood Oval Cladding: Stainless Steel Weight: 3.2 oz (91 g) Blade Length: 118 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh215pe||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-150mm-petty-142.png||||||Okeya White #2 Petty 150mm||JSR-B150||shopbysteel > white2steel > okeyaknives > okwh2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||130.000 ||||||||||||1||1||1||0||||||||Patriarch Okeya-San started his blacksmith shop many years ago to produce Kogatana blades. Kogatana are small knives used for woodworking and other cutting and whittling jobs. Wishing to expand the business, the Okeya clan recently moved into the world of kitchen knives. The Okeya line of kitchen knives seems to be growing every week and we are really pleased by the price/performance balance that the son and grandson team have managed to achieve. The knives are very simple but made with care and attention to the main purpose: cutting stuff!
What we have here is a really nice petty made from the ever-popular Shirogami #2 steel, better known as White #2. It is hardened to a Rockwell rating of 60 and then clad using the san-mai method of awasi. This entails covering the blade faces with a softer steel while leaving the edge and spine uncovered. The cladding is then subjected to an ornate and good-looking finishing technique called Tsuchime. Not only does this look great but it also aids in food release. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.
This is a typical petty in size with a nicely pointed tip for accessing small places and making very fine cuts for garnishes. It comes with a simple oval ho wood handle, all at a very nice price! Brand: Okeya Blacksmith: Okeya-San Location: Miki, Japan Construction: San Mai Method: Hammer Forged Cladding: Tsuchime Finish Core Edge Steel: Hitachi White #2 Steel HRC: 60 Edge Grind: Even (See Choil Photo) Blade Style: Petty Knife Handle: Ho Wood Oval Ferrule: Black Plastic Weight: 2.7 oz (78 g) Blade Length: 154 mm Total Length: 277 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 31 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okeya||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-94.png||||||Okeya White #2 Yokote Kogatana 105mm||JKK-Y105||shopbysteel > white2steel > okeyaknives > okwh2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||70.000 ||||||||||||1||1||1||0||||||||This is a popular little knife. The Okeya Yokote Kogatana 105mm is used for small detail cutting in Japan and can be used for a whole variety of cutting tasks both in the kitchen and around the house. Some people even carry them as cool little pocket knives. The excellent sheath fits securely and it looks like mini samurai sword! The kogatana is made with Hitachi Shirogami #2 steel with a nice pattern on the cladding. Weight: 2.8 oz Cutting Blade Length: 53 mm Total Length: 206 mm Spine Thickness: 3 mm Blade Height: 23 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okyoko90||item-1||solidtemplate||okwh2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-yokote-kogatana-90mm-113.png||||||Okeya White #2 Yokote Kogatana 90mm||JKK-Y090||shopbysteel > white2steel > okeyaknives > okwh2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya White #2 Knives > ||70.000 ||||||||||||1||1||1||0||||||||Okeya Yokote Kogatana 90mm. I love this little sheath/handle combination on this small kogatana. It makes it look like a mini samurai sword! The kogatana is made with Hitachi Shirogami #2 steel with a nice pattern on the cladding. Great for all kinds of cutting tasks around the home and at work. Weight: 2.8 oz Cutting Blade Length: 50 mm Total Length: 185 mm Spine Thickness: 3 mm Blade Height: 22 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|oyknwiwoha||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/oyster-knife-with-wood-handle-38.png||||||Oyster Knife with Wood Handle||Oyster-Knife||knife-accessories > addonitems||Accessories > Add On Items > ||5.000 ||||||||||||1||1||1||0||||||||This oyster knife is a handy, compact tool for shucking oysters and opening a wide range of shellfish. The stainless steel blade is sturdy and durable, while the smooth wood handle gives it a comfortable, traditional feel in the hand. Its small size also makes it easy to store, carry, and tuck into a drawer or kit without taking up much space.
Use it for oysters, clams, mussels, scallops, abalone, and other shellfish where a small, strong blade is the right tool for the job. It is simple, practical, and built for anyone who wants an affordable oyster knife with a classic wood handle design.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Keep dry to preserve the wood handle. Use caution when opening shellfish and always work with the blade pointed away from your hand. Style: Oyster Knife Recommended Use: Shucking Blade Material: Stainless Steel Handle Material: Wood Color: Beige Overall Length: 6.2" Blade Length: 2.8" Dishwasher Safe: No Made In China||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ozasnast2||item-1||solidtemplate||nashst||https://s.turbifycdn.com/aah/chefknivestogo/ozuku-asagi-natural-stone-3343.png||||||Ozuku Asagi Japanese Natural Sharpening Stone||C3643||specials > linecooks > sharpening-stones > nashst||Resources > For Professionals > Sharpening Stones > Japanese Natural Stones > ||360.000 ||||||||||||1||1||1||0||||||||Ozuku Asagi Japanese Natural Sharpening Stone
Experience the pinnacle of Japanese natural sharpening with the Ozuku Asagi, a full-size stone prized by professionals and enthusiasts alike. Known for its ultra-fine grain and remarkable hardness, this stone produces an exceptionally smooth, refined edge—perfect for straight razors, high-end kitchen knives, and precision tools.
Sourced directly from Mr. Imanishi, this premium Ozuku stone carries three distinct stamps and offers a grit range of 15K–20K, delivering mirror-like finishes with effortless control. Its generous dimensions—205mm x 75mm x 30mm—and weight of 2 lbs 9 oz (1.2 kg) provide ample surface area and stability for consistent sharpening sessions.
Elevate your honing experience with the Ozuku Asagi—a top-tier natural stone for those who demand the very best.
Specifications Origin: Ozuku Mine, Kyoto, Japan Type: Japanese Natural Finishing Stone (Awasedo) Color: Asagi (light gray/blue hue) Grit Range: 15,000 – 20,000 (approximate) Dimensions: 205mm x 75mm x 30mm Weight: 2 lbs 8 oz / 1.154 Kg Stamps: Three distinct stamps on surface Ideal For: Straight razors, high-end kitchen knives, precision tools Supplier: Sourced from Mr. Imanishi ||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|paring-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/paring-knives-71.png||||||Paring Knives||||resources||Knife Types > ||||||||||||||1||1||0||0||||arbdpakn80 haslddaki11 kuripakn macprpakn31 macprpakn5 macsu4insapa macbibepakn todppekn70 todppakn90 satahada12pe 80jafash||||Paring knives are small knives designed to preform small tasks such as peeling or carving fruits and vegetables. Paring knives are often used in the hand and off of the cutting board. They range from about 3 inches on up to about 5 inches.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|peelers||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/peelers-51.png||||||Peelers & Tweezers||||specials > linecooks||Resources > For Professionals > ||||||||||||||0||1||0||0||||japanese-offset-plating-tweezers1 yoeasato gestsitw gestgotw kuriswmepe kuriswcape kuripe3pcset kotw toprofitw riofpltw chbloftw chbloftw1 chgooftw cooftw ri8pltw ri12pltw||||Professional cooks rely on more than just knives. A quality vegetable peeler and a good pair of tweezers are everyday essentials in any serious kitchen. Here you will find our curated selection of peelers and precision tweezers — tools chosen for performance, durability, and the kind of thoughtful design that makes repetitive prep work faster and more enjoyable.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|petty-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/petty-knives-71.png||||||Petty Knives||||resources||Knife Types > ||||||||||||||1||1||0||0||||75pekn 120mmpettys 150mmpettys 210mmpettys||||Petty knives are small utility knives of Japanese design. Pettys can vary significantly in both profile and size, ranging from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife. While there is no hard rule about where a petty and paring knife diverge or what application each is most adept at, pettys are often considered ideal for small and delicate tasks on a cutting board while paring knives are better employed in hand.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|pochho||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/porcelain-chopstick-holder-68.png||||||Porcelain Chopsticks Holder||Japanese-Sticks-Stand||knife-accessories > addonitems||Accessories > Add On Items > ||5.000 ||||||||||||1||1||1||0||||||||Tired of your chopsticks making a break for it and rolling off the table mid-meal? This porcelain chopsticks holder keeps them right where they belong—clean, stable, and ready for the next bite. Made in Japan, it’s a small upgrade that makes a big difference.
It also features a built-in reservoir for soy sauce, wasabi, or other dipping sauces, so you can keep everything in one convenient spot. Simple, practical, and just a little bit clever—it’s one of those things you’ll start using every time without thinking about it.
Care Instructions: Hand wash recommended. Dishwasher safe, but hand washing will help preserve the finish over time.
Product: Chopsticks Holder Material: Porcelain Origin: Japan Color: Black Feature: Built-in sauce reservoir Use: Chopsticks rest and dipping dish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|privacypolicy||privacypolicy.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/privacypolicy-5.png||||||Privacy Policy||||specials||Resources > ||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|pd-checkout-item||item-1||solidtemplate||||||||||Promotion Id||pd-checkout-item||||||0.000 ||||||||||||1||0||1||0||||||||||Key Inscription 50||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|quchoutourfo||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/questions-check-out-our-forum-25.png||||||Questions? CKTG Forum!||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sg2steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/sg-2-steel-54.png||||||R-2 & SG2 Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||harysg2 shkar2kn kokn kurosakisenko kufuvg kurosakisenko masasg2 suisinknives shungoknives shibataknives takamura3 tojirosg2reppu||||SG2 and R2 are two names for the same steel - a powdered metallurgy stainless widely regarded as one of the finest materials for high-end kitchen knives. The powder process creates an ultra-fine grain structure allowing very acute edge angles, exceptional sharpness, and outstanding edge retention. Fully stainless with excellent corrosion resistance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ramensoupspoon||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/ramen-soup-spoon-13.png||||||Ramen Soup Spoon||C-63||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||7.000 ||||||||||||1||1||1||0||||||||This deep porcelain soup spoon is designed for enjoying hearty spoonfuls of ramen, pho, miso, and other Asian style soups. The classic deep bowl shape makes it easy to scoop broths, noodles, and toppings, while the integrated hook allows the spoon to rest securely on the edge of a bowl between bites.
Measuring approximately 7 inches in length, this spoon offers comfortable reach and balanced handling. The smooth porcelain finish also makes it well-suited for use as a small appetizer or tasting server. Durable, easy to clean, and made in Japan, it is a practical and elegant addition to any table.
Care Instructions: Dishwasher safe.
Length: Approximately 178 mm (7") Material: Porcelain Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shak1gr1||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/red-brick-1k-214.png||||||Red Brick 1K Stone||RedBrick||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||55.000 ||||||||4.000 ||||1||1||0||0||||||||The Red Brick, also known by its true name Shingata Akamon, is a classic water stone that many sharpeners learn on and continue to use for years. A brief soak of five to ten minutes is recommended before use, and lapping the stone prior to the first session will help it perform at its best. This is a large, thick stone that cuts fast, resists dishing, and provides excellent feedback, making it an outstanding choice for high volume sharpening environments.
The Red Brick produces a distinctive red slurry that sharpens efficiently and evenly, helping to remove steel quickly while maintaining good control. Its size and durability give it a very long working life, which makes it an excellent house stone for commercial kitchens or for anyone who sharpens frequently. One important characteristic to be aware of is that this stone retains moisture for a long time. It must be allowed to dry fully before storage, which may take longer than many other water stones. Proper drying will prevent mold and keep the stone in good condition for long term use.
Care Instructions: Soak for five to ten minutes before use. Lap before first use and as needed. Allow the stone to dry completely before storage. Do not store damp or enclosed in a box. Do not permasoak.
Brand: Shingata Akamon Common Name: Red Brick Stone Type: Water Stone Soak Type: Short Soak Dimensions: 215 x 75 x 50 mm Weight: 3.75 lb Use: High Volume Sharpening and General Purpose Stone||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fucunagy18||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-gyuto-180mm-138.png||||||Reigetsu Gyuto 180mm||FC-1045||kitchen-knives > fucuna||Knife Brands > Fuji Cutlery Reigetsu > ||50.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Blade Construction: Laser Cut, Mono Steel Steel: 4116 (Molybdenum, Vanadium Stainless) Handle: Black Micarta Weight: 5.6 oz (162 g) Blade Length: 179 mm Total Length: 300 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fucunagy21||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-gyuto-210mm-188.png||||||Reigetsu Gyuto 210mm||FC-1046||kitchen-knives > fucuna||Knife Brands > Fuji Cutlery Reigetsu > ||55.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections take place in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Blade Construction: Laser Cut, Mono Steel Steel: 4116 (Molybdenum, Vanadium Stainless) Weight: 6.9 oz (196 g) Blade Length: 212 mm Total Length: 342 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Handle: Black Micarta||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fujicutlery||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-sujihiki-240mm-139.png||||||Reigetsu Gyuto 240mm||FC-1047||kitchen-knives > fucuna||Knife Brands > Fuji Cutlery Reigetsu > ||60.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Construction: Stamped, Mono Steel Steel: 4116 (Molybdenum Vanadium Blended) Handle: Yo Scales: Black Micarta Weight: 8.4 oz (235 g) Blade Length: 240 mm Total Length: 370 mm Spine Thickness at Heel: 2.5 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fucunaho15se||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-honesuki-150mm-second-164.png||||||Reigetsu Honesuki 150mm||FC-1042||kitchen-knives > fucuna||Knife Brands > Fuji Cutlery Reigetsu > ||45.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Construction: Stamped, Mono Steel Steel: 4116 (Molybdenum Vanadium Blended) Handle: Yo Scales: Black Micarta Weight: 5.8 oz (164 g) Blade Length: 152 mm Total Length: 277 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fucunana16||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-nakiri-165mm-158.png||||||Reigetsu Nakiri 160mm||FC-1052||kitchen-knives > fucuna||Knife Brands > Fuji Cutlery Reigetsu > ||45.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Construction: Stamped, Mono Steel Steel: 4116 (Molybdenum Vanadium Blended) Handle: Yo Scales: Black Micarta Weight: 6.6 oz (185 g) Blade Length: 163 mm Total Length: 293 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fucunape13||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-petty-130mm-161.png||||||Reigetsu Petty 130mm||FC-1040||kitchen-knives > fucuna||Knife Brands > Fuji Cutlery Reigetsu > ||35.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Construction: Stamped, Mono Steel Steel: 4116 (Molybdenum Vanadium Blended) Handle: Yo Scales: Black Micarta Weight: 2.2 oz (64 g) Blade Length: 126 mm Total Length: 238 mm Spine Thickness at Base: 2 mm Blade Height: 24 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fucunasa16||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-narihira-santoku-165mm-118.png||||||Reigetsu Santoku 165mm||FC-1051||kitchen-knives > fucuna||Knife Brands > Fuji Cutlery Reigetsu > ||45.000 ||||||||||||1||1||1||0||||||||The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks! Formerly Called Fuji Narihira Manufacturer: TOJIRO Line: Reigetsu Location: Finishing Work in Sanjo City, Japan Initial Manufacturing: China Construction: Stamped, Mono Steel Steel: 4116 (Molybdenum Vanadium Blended) Handle: Yo Scales: Black Micarta Weight: 6.0 oz (170 g) Blade Length: 166 mm Total Length: 294 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|specials||item-1||solidtemplate||index||https://s.turbifycdn.com/aah/chefknivestogo/resources-84.png||||||Resources||||||||||||||||||||1||1||0||0||||knbugu closeouts customknives japanese-knife-buyers-guide japanese-knife-steel-guide japanese-knife-glossary cktginnews saleitems forknco knife-sharpening-tutorials kitchen-knife-videos linecooks drmastpr privacypolicy||||Here are a number of section pages that don't fit in the other master sections of CKTG. The close out and new arrivals pages along with the video tutorials are some of the most visited pages on the site.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ri12pcplspse||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/richmond-12-pc-plating-spoon-set-25-off-60.png||||||Richmond 12-pc Plating Spoon Set||FullBoxSpoons||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||100.000 ||||||||3.000 ||||1||1||1||0||||||||The Richmond plating spoon has been one of the best-selling items at CKTG for years, and the reason is straightforward: it is a well-made, properly proportioned saucing spoon at a price that makes sense whether you are stocking a professional kitchen or picking one up as a gift. Line cooks reach for this spoon constantly — for saucing plates, tasting, basting, and the dozen other tasks that come up during service where a good spoon in hand makes the difference between clean work and a mess.
Each spoon is made from 18/8 stainless steel with a mirror-polished bowl and a brushed handle — a combination that looks professional, cleans up easily, and holds up through the repetitive use of a working kitchen. The bowl holds 2.5 tablespoons and the spoon measures 230mm (9 inches) in total length, a size that balances reach and control well whether you are working a saute pan or plating at the pass. The handle is comfortable in hand and sits naturally in the grip without fatiguing the wrist across a long service. At 2.8 oz each the spoons have enough presence to feel substantial without being heavy. The 12-piece set offers a meaningful savings over buying individually and provides enough spoons to cover a full station or make several gifts out of a single purchase.
What Customers Are Saying: Reviewers describe these as a daily-use staple in both professional and home kitchens, reaching for them for everything from saucing and stirring to serving at the table. The proportions and handle comfort draw consistent praise, and several buyers note purchasing the set specifically to give most of them away as gifts — keeping only a few for their own kitchen. The quality relative to the price is the most frequently mentioned point of satisfaction across all reviews.
||0.100 ||||1||1||1||0||||||||A burr is the thin fold of steel that forms on the opposite side of the edge as you sharpen. It is a sign you are removing steel, which is what you want - but it needs to come off cleanly before the edge performs at its best. Most sharpeners remove the burr by alternating sides on the stone, which works but often leaves a small residual wire edge that can reduce sharpness and durability. The Rock Hard Deburring Felt Block removes that residual burr with a single light draw of the edge through the block. Draw once per side, edge-leading, at your sharpening angle. That is it. The difference in the finished edge is immediately noticeable to anyone who has sharpened without one and then tried it.
The block is dense compressed felt - firm enough to support the edge and cut the burr cleanly, soft enough not to damage the bevel. Use it between grits in a progression to carry a cleaner edge into each successive stone, and again after your final stone before stropping. One reviewer loads the block with 1 micron boron carbide paste and uses it as a finishing tool - a technique that produces a highly refined edge with excellent polish. Another uses it for light blade polishing after sharpening. One sharpener has worn through two blocks and is on his third - not because they fail, but because he uses his so often that a 1-inch cube eventually gets used up. At this price that is not a complaint. One practical safety note: hold the block on a stable surface rather than in your hand when drawing a very sharp blade through it.
What Customers Are Saying: Thirty-two reviewers have given this block a near-perfect 5 star average. The response is almost uniformly enthusiastic - multiple buyers describe it as a revelation after sharpening for years without one, and several call it indispensable. The most detailed technical review notes it works best for very fine residual burrs on fully sharpened edges rather than for removing large burrs that are better handled on the stone itself - an accurate and useful distinction. One reviewer who was skeptical at first now considers it an essential part of every session. The one lower rating makes exactly the same point: use it for finishing, not for heavy burr removal, and it works exactly as intended.
Care Instructions: The block will accumulate metal particles and swarf with use - this is normal and does not affect performance until the block is significantly worn. Rinse with water if needed and allow to dry fully. Store dry between sessions. Replace when the block is worn too small to use safely.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|rollingpins||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/rolling-pins-10.png||||||Rolling Pins||||knife-accessories||Accessories > ||||||||||||||0||1||0||0||||wafrropin oakfrropin||||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. Excellent craftsmanship, Brandon! To care for your rolling pin, simply wipe it with a dry cloth. Avoid dishwashing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chroostset3x||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-roo-stropping-set-3x11-48.png||||||Roo 3"x11" Strop Set||Kanga-11||specials > linecooks > shac > kangaroostrops||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||115.000 ||||||||3.000 ||||1||1||1||0||||||||CKTG Roo Strops are crafted from premium kangaroo leather, prized for its ultra-thin profile, tight fiber structure, and exceptionally smooth surface. This combination minimizes edge convexing while allowing diamond compounds to work cleanly and efficiently, producing a crisp, highly refined edge with excellent control and consistent draw.
Each set is designed as a complete stropping system, pairing roo leather with diamond sprays to help you maintain and finish razor-sharp edges with precision. Because kangaroo leather is a natural material, minor surface marks or cosmetic imperfections may be present, but these do not affect performance. This is a high-end setup built for serious edge refinement and long-term use.
Customers consistently rate this stropping set very highly, noting how dramatically it improves edge sharpness and consistency. Many describe it as the missing step that takes their sharpening results to another level, with several mentioning that after using the roo strops, their other knives no longer felt sharp enough. Users also appreciate the solid, stable base and ease of use, while even critical feedback tends to focus on small, fixable details rather than performance.
Care Instructions: Apply compound sparingly and spread evenly. Use light pressure while stropping. Remove magnetic strops by lifting from the magnet side to prevent adhesive stress. Store under the base with light pressure applied when not in use.2 CKTG Roo Strops: 3" x 11" CKTG Diamond Spray: 1.0 Micron CKTG Diamond Spray: 0.5 Micron Strop Base: 3" x 11"||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|3x8stropset4pc||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/3x8-strop-set-4pc-118.png||||||Roo 3"x8" Strop Set||Kanga-8||specials > linecooks > shac > kangaroostrops||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||65.000 ||||||||2.000 ||||1||1||1||0||||||||Introducing the Richmond Diamond Spray, a high-performance stropping compound designed to take your edges to the next level. This 2oz spray contains 10 carats of diamond powder with a mixed particle size up to 1 micron, delivering fast, consistent refinement for a smoother, sharper edge. The non-clumping formula ensures even distribution on your strop for reliable results every time.
Simply apply 2–3 spritzes to your favorite strop and allow it to dry before use. The coating lasts through multiple sessions, making this a cost-effective and powerful addition to your sharpening setup. Whether you're working on kitchen knives, razors, or tools, this spray is our go-to finishing step for achieving clean, high-performance edges. Once you try it, you’ll understand why—it’s a true secret weapon for scary sharp results.
Customers consistently give stropping setups like this a 5-star rating, highlighting how quickly they can take an already sharp edge to the next level and maintain it between stone sessions. Many note how easy it is to achieve razor-sharp results, even for beginners, while others appreciate how little compound is needed for excellent performance. Overall, users describe stropping as the missing step that completes their sharpening routine and delivers a noticeably smoother, more refined edge.
Care Instructions: Store in a cool, dry place. Shake before use. Avoid over-application and keep away from direct contact with food surfaces. Size: 2 oz bottle Abrasive: Diamond Powder Concentration: 10 Carats Particle Size: Up to 1 Micron (Mixed) Application: Spray (Non-Clumping Formula) Use: Stropping Compound for Knives, Razors, and Tools||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckroost3x||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x11-174.png||||||Roo Strop 3" x 11"||RooStrop11||specials > linecooks > shac > kangaroostrops||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||25.000 ||||||||||||1||1||1||0||||||||Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The strop measures 3" x 11", providing generous surface area while remaining easy to handle.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip. Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.
Material: Kangaroo Leather Backing: Magnetic (for CKTG Metal Base) Size: 3" x 11" Use: Final Edge Polishing Compatible Compounds: Diamond Paste, CBN, Fine Oxides||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|roost3x112n||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/roo-strop-3-x-11-2nds-21.png||||||Roo Strop 3" x 11" - 2nds||RooStrop11Seconds||specials > closeouts||Resources > CKTG Close Outs > ||25.000 ||20.000 ||||||||||1||1||1||0||||||||This batch of Roo seconds all have minor imperfections in the leather.
Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The strop measures 3" x 11", providing generous surface area while remaining easy to handle.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip. Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.
Material: Kangaroo Leather Backing: Magnetic (for CKTG Metal Base) Size: 3" x 11" Use: Final Edge Polishing Compatible Compounds: Diamond Paste, CBN, Fine Oxides||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckroost3xnog||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x8-161.png||||||Roo Strop 3" x 8"||RooStrop8||specials > linecooks > shac > kangaroostrops||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||20.000 ||||||||||||1||1||1||0||||||||Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The compact 3" x 8" size is ideal for smaller setups while still providing ample working surface.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip. Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.
Material: Kangaroo Leather Backing: Magnetic (for CKTG Metal Base) Size: 3" x 8" Use: Final Edge Polishing Compatible Compounds: Diamond Paste, CBN, Fine Oxides||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|roost3x82n||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/roo-strop-3-x-8-2nds-16.png||||||Roo Strop 3" x 8" - 2nds||RooStrop8seconds||specials > closeouts||Resources > CKTG Close Outs > ||20.000 ||15.000 ||||||||||1||1||1||0||||||||This batch of seconds all have imperfections in the leather or look like they have stains.
Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The compact 3" x 8" size is ideal for smaller setups while still providing ample working surface.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip.
Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing. Material: Kangaroo Leather Backing: Magnetic (for CKTG Metal Base) Size: 3" x 8" Use: Final Edge Polishing Compatible Compounds: Diamond Paste, CBN, Fine Oxides||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|rustremovers||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/rust-removers-72.png||||||Rust Removers||||specials > linecooks > shac||Resources > For Professionals > Sharpening Accessories > ||||||||||||||0||1||0||0||||naruer1 naruer suerccero sasuerfi cacodpocl sarurure120g 3krurebl tsoilst1 harohadefebl chsh flmipocl||||Carbon steel knives will rust if left wet - it is part of the trade-off for their exceptional sharpness and edge retention. CKTG carries a selection of rust removers that address surface rust quickly and safely without damaging the blade. Essential maintenance tools for anyone who uses reactive carbon steel Japanese kitchen knives and wants to keep them in top condition.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tasakn1||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/saji-knives-67.png||||||Saji Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||sarab2pe15 saradabl2pe1 saradabl2gy21 saradabl2gy2 saradabl2gy1 savgrana16 sarab2gy18 sarasa16 sarabl2wagy2 sarabl2wagy21 saradabl2su2||||Takeshi Saji is a certified Dentoukougeishi which translates to “Traditional Master Craftsman”, by the Japanese Ministry of Economy and Trade. They are representative works of Echizen Forged Cutlery. Echizen (Takefu-city, Fukui Pref. today) is well known as a region of cutlery manufacturing, having about 700 years of history in Japan. Takeshi Saji is a 3rd generation blacksmith and is a leading maker of kitchen knives today.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|saradabl2gy21||item-1||solidtemplate||tasakn1||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-damascus-blue-2-gyuto-210mm-ironwood-79.png||||||Saji Rainbow Blue #2 Damascus Gyuto 210mm Ironwood||C82||specials > forknco > tasakn1||Resources > For Knife Collectors > Saji Knives > ||340.000 ||||||||||||1||1||1||0||||||||There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He manages to balance the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching, but in a restrained way that only adds to their great appeal.
Topping off this range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful ironwood handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Western Ironwood Weight: 8.5 oz (240 g) Blade Length: 209 mm Total Length: 340 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|saradabl2gy2||item-1||solidtemplate||weha24gy||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-damascus-blue-2-gyuto-240mm-ironwood-59.png||||||Saji Rainbow Blue #2 Damascus Gyuto 240mm Ironwood||C83||resources > gyutos > gyutos240mm > weha24gy||Knife Types > Gyutos > Gyutos 240mm > Western 240mm Gyutos > ||385.000 ||||||||||||1||1||1||0||||||||Saji Rainbow Damascus Blue #2 Wa Gyuto 240mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He manages to balance the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching, but in a restrained way that only adds to their great appeal.
Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful ironwood handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Western Ironwood Weight: 10.1 oz (288 g) Blade Length: 245 mm Total Length: 382 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|saradabl2su2||item-1||solidtemplate||gyutos270mm||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-damascus-blue-2-sujihiki-270mm-242.png||||||Saji Rainbow Blue #2 Damascus Gyuto 270mm||C84||resources > gyutos > gyutos270mm||Knife Types > Gyutos > Gyutos 270-300mm > ||370.000 ||||||||||||1||1||1||0||||||||Saji Rainbow Damascus Blue #2 Gyuto 270mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He balances the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching but in a restrained way that only adds to their great appeal.
Topping off their range of great-looking knives is the Rainbow Damascus line. These fantastic knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful rosewood wa octagonal handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note that Saji San finishes these with a coarse grinding wheel so the blades have small scratches that are part of the finish. This is normal. Feel free to ask us for photos of you’re picky. Maker: Saji san (and Nomura san) Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Octagonal Rosewood Weight: 7.8 oz (224 g) Blade Length: 275 mm Total Length: 427 mm Spine Thickness at Base: 2 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sarab2pe15||item-1||solidtemplate||tasakn1||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-b-2-petty-150mm-152.png||||||Saji Rainbow Blue #2 Damascus Petty 150mm Ironwood||C80||specials > forknco > tasakn1||Resources > For Knife Collectors > Saji Knives > ||300.000 ||||||||||||1||1||1||0||||||||Takeshi Saji is a third-generation blacksmith who works in Takefu City, famous around the globe for the production of Hammer Forged Knives (Eichizen Uchi-Hamono). This esteemed blacksmith originally earned his reputation as a maker of some of the most highly prized and regarded outdoor knives. After entering the world of kitchen cutlery he has further enhanced his status as a certified Traditional Masters Craftsman.
The blade shape is that of a typical petty. This one has a nice height in relation to its 150mm length offering a bit more finger clearance. The tip is nicely pointed resulting in a nimble but sure-footed knife. Form and function in perfect balance. This is a knife that could easily become an heirloom. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Ironwood Western Weight: 5.3 oz (150 g) Blade Length: 154 mm Total Length: 273 mm Spine Thickness at Base: 2 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|saradabl2pe1||item-1||solidtemplate||tasakn1||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-damascus-blue-2-petty-130mm-100.png||||||Saji Rainbow Blue #2 Damascus Santoku 180mm Ironwood||C81||specials > forknco > tasakn1||Resources > For Knife Collectors > Saji Knives > ||340.000 ||||||||||||1||1||1||0||||||||The Saji Rainbow Damascus kitchen knives are a stunning blend of form and function. The unique pattern is achieved through the use of rust-resistant stainless steel, brass, and copper layers on a Hitachi Blue paper #2 steel core in the san-mai style. Saji san has created a knife that not only looks beautiful but performs superbly, with a thin grind for excellent cutting ability and a versatile tall blade. The Saji Rainbow Damascus santoku is a favorite of many Western chefs and home cooks for its ability to handle general cutting tasks with ease. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Handle: Western Ironwood Weight: 8.1 oz (230g) Blade Length: 180 mm Total Length: 305 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sarab2gy18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-b-2-gyuto-180mm-165.png||||||Saji Rainbow Blue #2 Damascus Wa Bunka 180mm||C86||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||330.000 ||||||||||||1||1||1||0||||||||Some people think that the Saji Rainbow Damascus knife is the most beautiful knife made. It is hard to disagree with them. The unique multi-colored Damascus is created by using alternating layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that stunning rainbow pattern. But the beauty of these knives is more than skin deep. Takeshi Saji forges and finishes his blades with consummate care and attention to detail. His design, profile, and grinds are as well executed as his aesthetics.
These amazing knives are constructed with a core of Aogami 2 steel, which is clad with the Damascus steel in the san-mai style. The inner core is obviously prone to corrosion at the edge if not dried and cleaned carefully.
At 180mm, this is a knife that works well for most people. The height of 50mm gives knuckle clearance as well as room for chopping. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and, dare we say it, more fun! Most vegetables or proteins can be processed with no problem using a blade this size.
In true Saji fashion, the blade is coupled to a good-quality rosewood octagonal handle. It also comes in a nice wooden box for storage. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Rosewood Octagonal Weight: 5.5 oz (156 g) Blade Length: 183 mm Total Length: 324 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sarabl2wagy2||item-1||solidtemplate||tasakn1||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-wa-gyuto-240mm-263.png||||||Saji Rainbow Blue #2 Damascus Wa Gyuto 210mm||C89||specials > forknco > tasakn1||Resources > For Knife Collectors > Saji Knives > ||345.000 ||||||||||||1||1||1||0||||||||Saji Rainbow Damascus Blue #2 Wa Gyuto 210mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He balances the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching but in a restrained way that only adds to their great appeal.
Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful rosewood wa octagonal handle. These knives don’t come along very often so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades and this is how all of them are made. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Wa Octagonal Rosewood Weight: 6.1 oz (172 g) Blade Length: 221 mm Total Length: 360 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|savgrana16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/saji-vg10-rainbow-nakiri-165mm-140.png||||||Saji Rainbow Blue #2 Damascus Wa Nakiri 165mm||C85||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||330.000 ||||||||||||1||1||1||0||||||||Some people think that the Saji Rainbow Damascus knife is the most beautiful knife made. It is hard to disagree with them. The unique multi-colored Damascus is created by using alternating layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that stunning rainbow pattern. But the beauty of these knives is more than skin deep. Takeshi Saji forges and finishes his blades with consummate care and attention to detail. His design, profile, and grinds are as well executed as his aesthetics.
These amazing knives are constructed with a core of Aogami 2 steel, which is clad with the Damascus steel in the san-mai style. The inner core is obviously prone to corrosion at the edge if not dried and cleaned carefully.
In true Saji fashion, the blade is coupled to a good quality rosewood octagonal handle. It also comes in a nice wooden box for storage. Makers: Saji san and Nomura san Construction: San Mai, Hammer Forged Region: Echizen Steel: Blue #2 Carbon steel HRC: 62+- Cladding: Rainbow Damascus Engraving: Laser Engraved Handle: Rosewood Octagonal Weight: 6.1 oz (174g) Blade Length: 161 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sarasa16||item-1||solidtemplate||tasakn1||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-santoku-165mm-201.png||||||Saji Rainbow Blue #2 Damascus Wa Santoku 185mm||C87||specials > forknco > tasakn1||Resources > For Knife Collectors > Saji Knives > ||330.000 ||||||||||||1||1||1||0||||||||There can be little doubt that the Saji Rainbow Damascus line of kitchen knives are among the most beautifully designed and realized knives on the market. The unique pattern is obtained by using layers made from rust-resistant stainless steel, brass, and copper. This Damascus is applied to a core of Hitachi Blue paper #2 steel in the san-mai style.
But it is also a cutting champ in all regards. Saji san knows how to make a knife perform as well as it looks. This knife has a wonderful thin grind behind the edge, which translates to amazing cutting ability. It has a deft feel and tall blade, which endow the knife with a great deal of versatility.
Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. We think the Saji Rainbow Damascus is a beautiful melding of form and function. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Handle: Rosewood Octagonal Weight: 5.0 oz (144 g) Blade Length: 183 mm Total Length: 323 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sarabl2wagy21||item-1||solidtemplate||tasakn1||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-wa-gyuto-240mm-223.png||||||Saji Rainbow Damascus Blue #2 Wa Gyuto 240mm||C90||specials > forknco > tasakn1||Resources > For Knife Collectors > Saji Knives > ||360.000 ||||||||||||1||1||1||0||||||||Saji Rainbow Damascus Blue #2 Wa Gyuto 240mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He manages to balance the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching, but in a restrained way that only adds to their great appeal.
Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel, which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful rosewood wa octagonal handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades, and this is how all of them are made. Maker: Saji-San Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Hammer Rainbow Damascus HRC: 62-63 Edge Grind: Even Engraving: Laser Engraved Handle: Wa Octagonal Rosewood Weight: 7.4 oz (210 g) Blade Length: 250 mm Total Length: 405 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|saradabl2gy1||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-damascus-blue-2-wa-gyuto-185mm-186.png||||||Saji Tsuchime SRS13 Western Bunka 175mm||C88||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||270.000 ||||||||||||1||1||1||0||||||||Cut like a pro with a handmade knife from a small blacksmith shop in Echizen, Japan! These amazing knives are constructed with a core of SRS13 stainless steel clad with a highly polished tsuchime pattern on the top of the blade.
In true Saji fashion, the blade is coupled to a good quality cow bone western-style handle. Maker: Saji-San / Nomura san Region: Echizen Construction: San Mai, Hammer Forged Edge Steel: SRS13 Stainless Steel Cladding: Tsuchime Stainless HRC: 62+- Edge Grind: Even Engraving: Laser Engraved Handle: Cow Bone Western Weight: 7.7 oz (220 g) Blade Length: 177 mm Blade Height: 51.5 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sabl2de18||item-1||solidtemplate||sabl2kn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-deba-180mm-230.png||||||Sakai Blue #2 Deba 180mm||SB2-D180||shopbysteel > blue2steel > sabl2kn||Shop by Steel > Blue #2 Steel > Sakai Blue #2 Knives > ||270.000 ||||||||||||1||1||1||0||||||||Sakai is one of the most famous of all the knife making regions in Japan. It is a hotbed of blacksmithing talent. The Sakai method of knife making is based around a loose consortium of different smiths, sharpeners, finishers, and woodworkers. A knife will travel from blacksmith to sharpener and beyond based upon the desire of the customer and the availability of these different talents.
We have been working with a small, highly specialized blacksmith shop to manufacture these blades. After forging, they are sent to an expert knife sharpener for finishing, before the blades are finally passed on to a handle maker and engraver for those final operations.
All of the Sakai brand knives are single bevel and are intended for right-handed users. They have a convex front side and a concave back side and these types of knives are used primarily by professional cooks in Japan. This deba has a heavy, thick blade intended as a fish filleting knife. However, it can also serve as a poultry butcher knife. Its thickness, and obtuse angle on the back of the heel, allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
The Sakai Blue #2 Deba has an oval-shaped ho wood handle with buffalo horn ferrule. It is supplied with a matching saya. Maker Location: Sakai, Japan Construction: Hammer Forged, Traditional Grind Orientation: Right-Handed, Single Bevel Edge Steel: Aogami #2 Cladding: Soft Iron Engraving: Hand Engraved Weight: 12.2 oz (348 g) Blade Length: 189 mm Total Length: 333 mm Spine Thickness At Heel: 8.4 mm Blade Height: 55 mm Saya Included Handle: Ho Wood Oval Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sabl2kn||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-knives-67.png||||||Sakai Blue #2 Knives||||shopbysteel > blue2steel||Shop by Steel > Blue #2 Steel > ||||||||||||||0||1||0||0||||sabl2de18 sabl2us18 sabl2ya27||||Sakai knives are made in the town of its name and are high-quality single bevel knives made with Aogami #2 Steel. These knives hold an edge very well and need less frequent sharpening. They're hand-made by master craftsmen in Sakai, Japan, which is a hub of traditional craftsmen in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sabl2us18||item-1||solidtemplate||sabl2kn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-usuba-180mm-168.png||||||Sakai Blue #2 Usuba 180mm||SB2-Us180||shopbysteel > blue2steel > sabl2kn||Shop by Steel > Blue #2 Steel > Sakai Blue #2 Knives > ||200.000 ||||||||||||1||1||1||0||||||||Sakai Blue #2 Usuba 180mm. This usuba is traditinally ground with a convex front side and a hollow ground urasuki on the back side. Like all usubas this knife has a flat edge, with virtually no curve. It is tall, to allow knuckle clearance when chopping on a cutting board.
Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamasaka Usuba.
The blade is made from Blue #2 carbon steel. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!
The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package. Weight: 5.8 ounces Blade Length: 173 mm Total Length: 320 mm Spine Thickness at Base: 3.8 mm Blade Height: 44.4 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sabl2ya27||item-1||solidtemplate||yanagibas270mm||https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-yanagiba-270mm-283.png||||||Sakai Blue #2 Yanagiba 270mm||SB2-Y270||resources > sashimi-knives > yanagibas270mm||Knife Types > Yanagibas > Yanagibas 270mm > ||260.000 ||||||||||||1||1||1||0||||||||Yanagibas are very thin slicing knives made especially for cutting fish and other raw proteins with one movement. This single-slice action enables the chef to process the most delicate ingredients while inflicting minimal damage to their cellular structure. It also results in slices that are surgically precise and aesthetically pleasing. The yanagiba is one of the three mainstay blade shapes used in Japanese professional kitchens.
We have this impressive line of blades made from the ubiquitous Aogami #2 carbon steel. It is one of the most popular metals used in the manufacture of high-quality Japanese kitchen knives. Renowned for taking and holding a very sharp edge, it is also fairly reactive, so you must take care to clean and dry this knife regularly while using, and absolutely before storing.
The blade construction is a san-mai cladding with a soft iron outer layer. This protects the inner core, increases lightness and allows for an amount of shock resistance. The blade has a single edge designed for use by right-handed chefs only. It is given a lovely polish above the primary bevel and a fine satin finish up to the shinogi and the revealed inner core cutting edge. It is a beautiful knife both inside and out! A nicely made oval ho wood handle with buffalo horn ferrule completes this simple and traditional work of the blacksmith art. Maker Location: Sakai, Japan Construction: Hammer Forged, Traditional Grind Orientation: Right Handed, Single Bevel Edge Steel: Aogami #2 Cladding: Soft Iron Engraving: Hand Engraved Weight: 5.9 oz (166 g) Blade Length: 262 mm Total Length: 413 mm Spine Thickness at Heel: 4.1 mm Blade Height: 34.3 mm Saya Included Handle: Ho Wood Oval Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|richmondsakai||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/richmond-sakai-79.png||||||Sakai Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||sawh2kn sabl2kn||||During my first trip to Japan I was able to source these excellent knives from Sakai. They offer excellent quality and a reasonable price and are made with white #2 steel clad with soft iron. The knives are made in the traditional Sakai method using a small, specialized blacksmith shop and a equally specialized knife sharpener to finish the blades.The engraving is in Kanji and done by hand. It says "Mark".||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sataao||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-aoniko-7.png||||||Sakai Takayuki Aoniko||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||doideba sporforsu doiblst27yae doibl2ya30||||Discover the Artistry and Precision of Sakai Takayuki Aoniko Kitchen Knives. Crafted from the esteemed Yasugi Aoko Blue Paper No.2 steel, these knives are renowned for their extraordinary hardness and edge retention.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|doideba||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/doi-deba-77.png||||||Sakai Takayuki Aoniko Blue #2 Deba 180mm||1237||newarrivals||New Arrivals > ||450.000 ||||||||||||1||1||1||0||||||||The deba is one of the trio of knives that you will find in most professional Japanese kitchens. The yanagiba and usuba are the other two. These knives are customarily made with single-bevel grinds, as is the case with this fine example. Deba knives are designed and used for processing fish. Some users adapt them to poultry parting and cutting vegetables, but fish preparation is the real raison d'etre of this iconic knife.
Debas run the gamut of lengths from about 100mm to as big as 210mm and over. Obviously, one of the criteria behind the length choice is the size of the fish being processed. They are very stiff and heavy in their construction, with a thick spine and a tallish profile. The single bevel design results in an edge that is very acute and sharp. Single bevel blades require knowledge of sharpening and use that is outside what's required for regular two-sided blades.
The blacksmith fashions this beautiful example from Blue #2 carbon steel. He uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely satin finish, which contrasts beautifully with the upper blade and exposed jigane. Some of the nicest hand-chiseled kanji elements we have seen adorn the front of the blade.
This is a wonderful example of the deba breed, which will find favor with the most discriminating user or collector. Brand: Takayuki Location: Sakai, Japan Blacksmith: Kenji Togashi Construction: Japanese Traditional Single Bevel Grind, Hammer Forged Cladding: Soft Iron Finish: Mirror Polish Edge Steel: Blue #2 Weight: 12.9 oz (364 g) Blade Length: 186 mm Total Length: 335 mm Spine Thickness at Base: 7 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sporforsu||item-1||solidtemplate||sataao||https://s.turbifycdn.com/aah/chefknivestogo/special-order-for-susan-92.png||||||Sakai Takayuki Aoniko Blue #2 Kamagata Usuba 180mm||1253||kitchen-knives > takayuki-knives > sataao||Knife Brands > Takayuki Knives > Sakai Takayuki Aoniko > ||395.000 ||||||||||||1||1||1||0||||||||Discover the artistry and precision of Sakai Takayuki Aoniko kitchen knives, crafted from the esteemed Yasugi Aoko Blue Paper No.2 steel. Renowned for its extraordinary hardness and edge retention, this high-carbon steel offers unmatched sharpness and durability, favored by professional chefs and culinary enthusiasts alike.
This beautiful example from Blue #2 carbon steel Usuba. The blacksmith uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely kasumi finish which contrasts beautifully with the upper blade and exposed jigane. Brand: Takayuki Location: Sakai, Japan Blacksmith: Kenji Togashi Construction: Japanese Traditional Single Bevel Grind, Hammer Forged Finish: Kasumi Edge Steel: Blue #2 Weight: 7.6 oz (216 g) Blade Length: 170 mm Total Length: 320 mm Spine Thickness at Base: 4 mm Blade Height: 45 mm Handle: Ebony Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|doiblst27yae||item-1||solidtemplate||sataao||https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-steel-270mm-yanagi-ebony-76.png||||||Sakai Takayuki Aoniko Blue #2 Yanagiba 270mm||1204||kitchen-knives > takayuki-knives > sataao||Knife Brands > Takayuki Knives > Sakai Takayuki Aoniko > ||490.000 ||||||
||2.000 ||||1||1||1||0||||||||The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 5.1 oz (145 g) Blade Length: 213 mm Total Length: 323 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mac51utkn||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-5-1-2-utility-knife-116.png||||||MAC Chef's Series Utility Knife 135mm||HB-55||kitchen-knives > macknives > macchefs||Knife Brands > MAC Knives > MAC Chef's Series > ||47.000 ||||||||||||1||1||1||0||||||||This is a perfect little utility knife for the budding chef in your family. MAC knives from Japan are well known for their value and overall quality of construction. The MAC Knife Chef's Series of cutlery is a value-priced line made for a variety of tasks and users. It features the same molybdenum alloy as the original MAC series of knives. Like their higher-priced siblings, they also carry a 25-year limited warranty from the manufacturer.
The knife is 135mm in length and works well as a small utility knife, steak knife, or large paring knife. It has a very comfortable handle and an overall fit and finish that totally belie its price. It is a true all-around blade for many kitchen tasks. It is small enough for intricate work yet long enough for slicing and chopping most medium-sized ingredients. It is a light- to medium-weight blade with a good symmetrical grind, which offers clean and precise cuts. This is undoubtedly a high-value item and a great introduction to Japanese blades for those used to traditional Western knives. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 2.2 oz (64 g) Blade Length: 136 mm Total Length: 239 mm Spine Thickness at Heel: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mackish||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/mac-kitchen-shears-174.png||||||MAC Kitchen Shears||KS-85||newarrivals||New Arrivals > ||70.000 ||||||||||||1||1||1||0||||||||These MAC Knife 8.5 in. Kitchen Shears are built for serious, heavy-duty kitchen work. Designed to power through hard shellfish shells, poultry bones, and fish bones, they deliver confident cutting strength while remaining controlled and precise in hand.
One blade features a micro-serrated edge to grip slippery surfaces, while the opposing blade is razor-polished for clean, forceful cuts through tough materials. The drop-forged stainless steel blades are exceptionally strong and are joined with an adjustable nut and quick-release joint, allowing you to fine-tune blade tension and separate the shears easily for thorough cleaning. Slightly right-handed in handle shape, they’re still comfortably used by many left-handed cooks as well.
Care Instructions: Hand wash and dry immediately after use. Use the quick-release joint to separate the blades for deep cleaning as needed. Avoid the dishwasher to preserve edge sharpness and joint tension.
Overall Length: 8.5 in Blade Construction: Drop-forged stainless steel Edge Type: One micro-serrated blade, one polished blade Joint: Adjustable nut with quick-release ||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chkish||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/chikamasa-kitchen-shears-91.png||||||MAC Kitchen Snips||KS-63||newarrivals||New Arrivals > ||24.000 ||||||||||||1||1||1||0||||||||MAC Knife Inc. has been making kitchen cutting tools in Seki City, Japan since 1964, and the Kitchen Snips reflect the same attention to practical design that defines their knife lineup. Compact at 6.5 inches overall, these are sized for control rather than brute force - built for cooks who need a precise, maneuverable tool that handles a wide range of tasks without fatigue.
The paired-blade design is what sets these apart from a standard pair of scissors. One blade carries a micro-serrated edge that grips and holds food securely during the cut, while the other is polished smooth. That combination prevents slipping and tearing, making the snips equally effective on delicate fresh herbs, shellfish, packaging, and general kitchen prep work. The action is clean and the size keeps them from feeling unwieldy in tighter cutting situations.
Care Instructions: Hand wash with mild soap and dry thoroughly after each use. Avoid the dishwasher, which can dull the micro-serrated edge and degrade the pivot action over time. Store in a drawer or utensil holder where the blades are protected from contact with other tools.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/mac-knives-83.png||||||MAC Knives||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||macsukn macpr macchefs allmacknives||||MAC Knives are made in Japan using high carbon steel, chrome, vanadium, molybdenum, and tungsten. The result is an extraordinary blade with an HRC is approximately 59-61 Rockwell hardness. MAC offers razor-sharp edges.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macpr||item.||solidtemplate||macknives||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-83.png||||||MAC Professional||||kitchen-knives > macknives||Knife Brands > MAC Knives > ||||||||||||||0||1||0||0||||macprpakn31 macprpakn5 macprbokn6 macprutkn6 macprna16 macprmisa61 macprfikn7 macpr8hoedch macprmichkn8 macprmichkn9 mac-black-ceramic-honing-rod mac-small-honing-rod||||MAC has been making knives in Seki City, Japan since 1964, and the Professional series is their most trusted line. Each knife is forged from MACs proprietary chrome-moly vanadium steel — hard enough for excellent edge retention, tough enough to resist chipping. Bolstered western handles and stain-resistant blades make these an easy recommendation for any serious kitchen. Hand wash only.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macpr8hoedch||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-8-chef-s-knife-with-dimples-302.png||||||MAC Professional Dimpled Chef's Knife 210mm||MTH-80||kitchen-knives > macknives > macpr||Knife Brands > MAC Knives > MAC Professional > ||145.000 ||||||||2.000 ||||1||1||1||0||||||||The dimpled edge on this chef's knife is known as a "granton" edge, and it provides a distinct advantage in food release. The 210mm chef's knife is undeniably the most popular size for the home gourmet, and this example from MAC is an awesome western-inspired example, using their proprietary chrome-moly vanadium steel. The steel is designed to produce blades that could be thin, (under 2.5mm) strong, tough, and take a keen edge, features that all knife makers strive for, but due to limitations of alloying, often have trouble achieving. The chef's knife is the workhorse of every kitchen, and don't be afraid to press this one into service. MAC is so confident in it that they warrant it for 25 years against defects in materials and workmanship. As with all knives, this knife is not dishwasher safe. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 6.8 oz (192 g) Edge Length: 203 mm Total Length: 319 mm Spine Thickness at Heel: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macprfikn7||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-fillet-knife-7-333.png||||||MAC Professional Fillet Knife 180mm Sale||SO-70||kitchen-knives > macknives > macpr||Knife Brands > MAC Knives > MAC Professional > ||175.000 ||||||||1.000 ||||1||1||1||0||||||||A good fillet knife earns its place the moment you put it to a whole fish. It needs to be thin enough to feel the contours of the bone, flexible enough to follow the curve of a rib cage without tearing the flesh, and sharp enough to skin cleanly in a single pass. MAC has been making knives in Seki City since 1964, and the SO-70 is their answer to that specific brief — built from the same proprietary steel as the rest of the Professional line but shaped and ground for the particular demands of fish fabrication.
The blade is roll forged from MACs chrome-moly vanadium steel, an alloy engineered to achieve thinness and edge retention without the brittleness that compromises many hard stainless steels. At 2mm at the heel and just 4.1 oz total, the knife is notably light and flexible — thin enough to glide between flesh and skin with minimal resistance, with enough flex to track cleanly along pin bones and ribs on both round and flat fish. The blade profile is distinctive within the MAC lineup, narrower and more tapered than the petty or chef knives, and several reviewers note it doubles effectively as a short slicer for tasks beyond fish work. The bolster provides a well-balanced weight distribution that keeps the knife feeling controlled through the long, deliberate strokes that filleting requires. MAC backs this knife with a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: Reviewers with extensive knife collections describe this as one of the more underappreciated knives in the MAC lineup, noting that the blade geometry is unlike anything else in the range — thin to a degree that surprises even experienced cooks. Sharpness out of the box is consistently praised, with multiple owners describing clean first-use performance on whole salmon and various round fish. One long-term MAC collector with over thirty knives notes the balance at the bolster as particularly well executed, and several buyers mention the knife working equally well for slicing tasks beyond its intended fish work. CKTG service and same-day shipping are mentioned positively by name.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. Rinse promptly after contact with fish and dry thoroughly before storing to maintain the edge and prevent any surface discoloration. The steel responds well to water stones and ceramic honing rods. The flexible blade requires care on the sharpening stone — maintain consistent angle and light pressure to avoid uneven wear. Avoid hard bones and frozen product.
||1.000 ||||1||1||1||0||||||||The honesuki — Japans dedicated poultry boning knife — is one of those tools that changes how you think about buying chicken. Once you can break down a whole bird quickly and cleanly, buying whole becomes the obvious choice: better value, better flavor from the carcass, and complete control over how the pieces are cut. MAC has been making knives in Seki City since 1964, and the BON-60 is their take on this classic format — built to the same standards as the rest of the Professional line and backed by the same 25-year warranty against defects in materials and workmanship.
The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered for thinness and edge retention in a way that most conventional stainless steels cannot replicate. The triangular profile of the honesuki is purpose-designed for the specific demands of poultry work — the pointed tip navigates cleanly around joints and along the backbone, the flat spine provides control when pushing through cartilage, and the overall geometry keeps the blade tracking close to bone without binding or deflecting. At 155mm the blade length is well suited to everything from a standard chicken to a small turkey or game bird. The spine runs 3mm at the heel, giving the knife enough backbone for the occasional firm push through a joint without sacrificing the agility needed for detailed work. The western-style handle sits comfortably through the repetitive motions of fabrication work, and at 7.0 oz the knife has enough presence to feel authoritative without becoming tiring.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. Rinse promptly after contact with raw poultry and dry thoroughly before storing. The steel responds well to water stones and ceramic honing rods; regular maintenance between sharpenings will keep the edge performing through repeated use. Avoid hard bones beyond poultry joints and do not use the knife on frozen product.
||2.000 ||||1||1||1||0||||||||For cooks who have outgrown the 210mm and want more blade length without stepping into the unwieldy territory of a 270mm slicer, the 230mm Mighty sits in a sweet spot that MAC seems to have identified with unusual clarity. It is longer than the standard chef knife length that most cooks start with, which brings more forward momentum through each cut and genuine efficiency on larger proteins and high-volume prep, while remaining balanced and controlled enough for daily use. MAC has been making knives in Seki City since 1964, and the MBK-85 is among the most committed iterations of what the Professional line is built to do.
The blade is roll forged from MACs proprietary chrome-moly vanadium semi-stainless steel, engineered to be thin — 2mm at the heel — while staying tough enough to resist chipping under normal use. The 48mm blade height gives the knife a substantial presence on the board and good knuckle clearance, while the geometry stays lean enough to avoid the wedging that plagues thicker western knives through dense produce and larger cuts. At 7.5 oz the MBK-85 has more mass than the 210mm version, which is by design — the added length and weight work together to give the knife a decisive feel through each stroke without requiring extra force. The western-style handle is proportioned for larger hands and balances the longer blade predictably at the pinch grip. MAC backs this knife with a 25-year warranty against defects in materials and workmanship. As with all hard steels, avoid bones and hard materials that could chip the edge — the 25-year warranty covers defects, not misuse.
What Customers Are Saying: Reviewers who use this knife consistently describe it as difficult to set aside once it is in rotation — several note spending months reaching for it exclusively over the rest of their collection. The handle feel and balance earn consistent praise, with multiple owners describing the in-hand comfort as among the best they have experienced regardless of price. Edge retention and sharpenability at 15 degrees per side draw repeated mention from cooks who maintain their own edges. A small number of reviewers note the out-of-the-box edge can vary, and one owner experienced a chip from contact with a fish bone — a reminder that the thin geometry rewards careful use on appropriate cutting tasks. The overall consensus is that this is a knife cooks develop a genuine attachment to.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The semi-stainless steel is low maintenance but benefits from prompt drying after contact with acidic ingredients. Sharpen on quality water stones at 15 degrees per side and maintain the edge regularly with a ceramic honing rod or strop between sessions. Avoid bones, frozen foods, and hard cutting surfaces that could chip the thin edge geometry.
||2.000 ||||1||1||1||0||||||||Some knives find their way into a cooks daily rotation and simply stay there. The MBK-95 is that kind of knife for a notable number of the cooks who own one — professional and home alike — and the reviews it has accumulated over the years make a compelling case for why. At 247mm on the edge it occupies the longer end of the chef knife range while remaining more manageable than a 270mm slicer, and the blade profile draws deliberate comparisons to the classic Sabatier french chef knife: a generous flat section along the lower edge for push-cutting, a gently curved tip for rocking, and a taper to under 1mm within an inch of the tip that gives the knife a precision that belies its size.
The blade is roll forged from MACs proprietary chrome-moly vanadium semi-stainless steel, 2.5mm at the heel and engineered to stay thin, tough, and capable of holding a keen edge through hard daily use. The 51mm blade height is the tallest in the Professional line, providing ample knuckle clearance and enough surface area to handle full-sized proteins and large-volume produce prep without the blade feeling cramped. The absence of a bolster allows a full pinch grip all the way to the heel — a detail several reviewers note makes the 240mm length feel more controllable for fine work than an 8-inch German bolstered knife. At 7.9 oz the knife has genuine presence without the fatigue-inducing heft of heavier western designs. MAC backs the MBK-95 with a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: The reviews on this knife are among the most enthusiastic in the MAC Professional lineup. Professional cooks describe it as a go-to workhorse that handles everything from brunoise to breaking down squash, and several note they have owned the knife for years and continue reaching for it over more expensive options. Cooks coming from German brands consistently describe the transition as a revelation — lighter, sharper, and more agile at a length they thought would be unwieldy. Multiple buyers have purchased a second for a family member after positive long-term experience with their own. A few reviewers note the handle runs on the smaller side for larger hands, and one mentions the semi-stainless steel shows scratches more readily than expected — practical considerations worth noting for those who prefer a mirror finish. CKTG service and fast shipping are cited positively by name across multiple reviews.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The semi-stainless steel is low maintenance but benefits from prompt drying after contact with acidic ingredients. Regular maintenance on a MAC ceramic honing rod or quality strop between sharpenings will extend edge life considerably. Sharpen on water stones when needed and avoid hard bones, frozen foods, and glass or ceramic cutting surfaces that could damage the thin edge geometry.
||1.000 ||||1||1||1||0||||||||Paring knives do not get the attention they deserve. They are in hand constantly — peeling, trimming, segmenting, scoring — and a bad one makes every one of those tasks slower and less precise than it needs to be. MAC has been making knives in Seki City since 1964, and the Professional paring knife reflects the same design thinking that made the rest of the line successful: thin steel, a fine edge, and a weight that lets you work for extended periods without fatigue.
The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered for thinness, toughness, and edge retention in a way that most conventional stainless steels cannot match simultaneously. At 80mm the blade is compact and precise, well suited to in-hand work where the tip does most of the cutting. The spine measures 2mm at the heel and tapers toward a fine, responsive edge — thin enough to peel delicate produce cleanly and sharp enough to handle tomato skin without resistance. At just 2.2 oz the knife barely registers in hand, which makes it the right tool for tasks where control matters more than mass. The western-style handle is proportioned to balance the short blade naturally at the pinch grip. Like every MAC Professional knife, this parer carries a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: Reviewers consistently describe this as a knife that earns its place through daily use rather than first impressions. Several owners note that the compact blade length, which might seem limiting on paper, proves to be exactly right for in-hand precision work once they start using it. Edge retention and ease of resharpening come up repeatedly, with multiple reviewers noting it holds an edge well beyond expectations for the size. The knife has been favorably compared to paring knives at significantly higher price points by customers who own both, and a number of reviewers mention it as part of a broader MAC Professional collection they return to for daily cooking.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to water stones and ceramic rods; a few passes on a honing rod between sessions will keep the edge performing at its best. Avoid hard bones and frozen foods. The compact size makes it easy to store safely in a blade guard or sheath when not in use.
||1.000 ||||1||1||1||0||||||||There is a gap in most knife kits between the paring knife and the chef knife, and the 120mm petty fills it well. Long enough to handle fruit, vegetables, and light protein work on a board, short and light enough to use in hand when precision matters more than reach. MAC has been making knives in Seki City since 1964, and the PKF-50 applies the same steel and construction standards from the Professional line to a format that deserves more attention than it typically gets.
The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered to produce blades that are thin, tough, and capable of holding a keen edge without brittleness. At 2mm at the heel and just 2.3 oz total, this is a knife that disappears in hand — responsive and easy to control whether working at the board or peeling in hand. The blade height of 26mm keeps the profile nimble, and the tip is fine enough for detail work. Several reviewers have noted it performs well beyond typical petty territory, handling protein trimming and breaking down smaller cuts with the same ease as produce work. The western-style handle is comfortable and proportioned well for the blade length. Note that the CKTG 120mm petty saya is not compatible with this knife.
What Customers Are Saying: Reviewers consistently describe this as a knife that punches well above its size and price. Edge retention draws repeated praise — multiple owners note it holds its factory edge through extended daily use without needing frequent attention. Several customers who started with this as their first MAC describe it as the beginning of a broader collection, returning to add larger knives in the Professional line after positive experiences here. The thin blade geometry and out-of-the-box sharpness are the most commonly cited reasons for satisfaction, with one reviewer specifically noting it outperforms dedicated boning knives on protein trimming tasks.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to water stones and ceramic honing rods; regular light maintenance between sharpenings will extend edge life considerably. Avoid hard bones and frozen foods. Store in a blade guard or on a magnetic strip to protect the edge between uses.
||2.000 ||||1||1||1||0||||||||The santoku — Japans three-virtue knife, named for its ability to handle meat, fish, and vegetables with equal ease — has become one of the most popular formats in the Western kitchen, and MAC has been making one of the best versions of it since 1964. The Professional series is the line that established MACs reputation, and the MSK-65 is a straightforward example of what the brand does well: a thin, precise knife built from quality steel and priced to be actually accessible.
The blade is roll forged from MACs proprietary chrome-moly vanadium steel — an alloy engineered to hit a balance point that most conventional stainless steels struggle with: hard enough to hold a keen, fine edge over extended use, tough enough to resist chipping under normal kitchen conditions. At 2mm at the heel the blade geometry is lean and low-resistance, making it light-feeling in use despite a weight of just over six ounces. The granton edge — hollow-ground scallops along the flat of the blade — reduces drag and helps food release during slicing. The western-style handle is compact by some standards, which suits smaller hands particularly well, and the knife balances predictably at the pinch grip. Like every knife in the MAC Professional line, this santoku carries a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: Professional cooks and home users alike describe this knife as a reliable daily performer that earns its place through consistent edge quality rather than visual appeal. Several long-term MAC owners note that the steel responds exceptionally well to water stones and honing rods, producing an edge that holds up through heavy prep sessions and resharpens without resistance. It has been purchased repeatedly as a gift and is frequently described as a household favorite — one reviewer notes it is their spouses most-reached-for knife. A few buyers mention that the granton scallops have a modest practical effect on food release, but the fit, finish, and sharpness earn universal approval.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to both water stones and ceramic honing rods; regular light maintenance on a honing rod will extend time between sharpenings considerably. Avoid hard bones, frozen foods, and hard cutting surfaces to protect the edge geometry.
||1.000 ||||1||1||1||0||||||||If there is one knife in the MAC Professional lineup that consistently earns the title of most-used, it is this one. At 155mm the PKF-60 sits in the most versatile range of the petty category — long enough to handle board work with small to medium ingredients, nimble enough for in-hand tasks, and light enough at 2.8 oz to stay comfortable through an entire prep session. MAC has been making knives in Seki City since 1964, and this utility knife reflects the core of what the Professional line has always delivered: thin steel, a reliable edge, and a format that just works.
The blade is roll forged from MACs proprietary chrome-moly vanadium steel, engineered to be thin, tough, and capable of holding a keen edge under real daily use. At 2mm at the heel the geometry is lean and low-resistance, which makes the knife feel faster and more precise than its modest size might suggest. The 29mm blade height gives it enough surface to handle shallots, citrus, strawberries, and similar small produce with efficiency, while the fine tip excels at detail work and light protein tasks including breaking down smaller birds and trimming cuts where a chef knife would be excessive. Several professional reviewers note using it more than their primary chef knife for day-to-day work — a meaningful endorsement of how well the size and steel come together. The western-style handle is steel-bolstered and proportioned to balance the blade cleanly. MAC backs this knife with a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: Professional cooks and home users consistently describe this as the knife they reach for most, often noting it displaces both their paring knife and their chef knife for a wide range of tasks. Sharpness out of the box and edge retention over time are the two most repeated points of praise, with multiple reviewers comparing it favorably to German utility knives they had used previously. Cooks with smaller hands find the handle particularly well suited, while a few buyers with larger hands note the compact grip takes some adjustment. The knife has been purchased repeatedly as part of broader MAC collections and is frequently cited as the entry point that leads customers to the rest of the Professional line.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to water stones and ceramic honing rods; regular light maintenance between sharpenings will extend edge life considerably. Avoid hard bones and frozen foods. Store in a blade guard or on a magnetic strip to protect the edge between uses.
||2.000 ||||1||1||1||0||||||||MAC has been producing knives in Seki City since 1964, and the Superior bread knife has accumulated a following that few knives in its category can match. It appears on recommended lists across knife forums, culinary publications, and home cook communities worldwide — not because of marketing, but because cooks who own one describe it consistently as the last bread knife they needed to buy. That kind of word-of-mouth reputation takes years to build and reflects real performance across a wide range of users and kitchens.
The blade is roll forged from MACs proprietary molybdenum vanadium steel — the same quality alloy found across the Superior and Professional lines — and the scalloped edge is factory sharp and holds exceptionally well through sustained use. The scalloped geometry is worth understanding: the curved, wave-like edge contacts less surface area per stroke than traditional pointed serrations, which means cleaner cuts with less tearing and fewer crumbs through even the crustiest sourdough. At 272mm the blade is long enough to clear a wide loaf in a single pass. The ergonomically upswept handle provides natural knuckle clearance that several reviewers specifically call out as a standout design detail, and the black pakka wood scales are comfortable and moisture resistant. One honest note: like all scalloped and serrated edges, this one is difficult to sharpen at home. The good news is it holds its edge long enough that most home cooks go years before it needs attention. Note that CKTG sayas do not fit this knife — a felt blade guard is the recommended storage option.
What Customers Are Saying: The reviews on this knife are unusually consistent for a category where personal preference usually divides opinion. Cooks replacing Victorinox, Forschner, and Cutco bread knives describe the difference as immediately apparent. A ten-year owner reports it still cuts better than other brands new out of the box. A home sourdough baker in Australia describes it arriving from Wisconsin in four days and working through the crustiest loaves with ease. Professional cooks describe using it on duck breasts and teres major alongside baguettes and artisan bread — the versatility beyond bread comes up repeatedly. Multiple buyers have purchased it as a gift after experiencing it themselves, and at least one reviewer owns three. CKTG service and shipping are mentioned positively by name across multiple reviews.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The molybdenum vanadium steel is low maintenance but benefits from being kept dry and clean. One reviewer notes minor discoloration from storage in a magnetic guard — a felt blade guard or knife roll sleeve is the better storage option for this knife. When the scalloped edge eventually needs refreshing, a ceramic sharpening rod run lightly through the scallops or a professional sharpening service will restore it cleanly.
||1.000 ||||1||1||1||0||||||||MAC Knife Inc. has been making knives in Seki City, Japan since 1964, and the Superior series is where the brand built its reputation in the US market. MAC knives are roll-forged from a proprietary molybdenum vanadium stainless steel that takes a sharp edge and holds it well through regular kitchen use - a combination that helped make them one of the first Japanese knife brands to earn a serious following among professional cooks in the West. Simple, consistent, and well-made.
The Superior 100mm petty has a sheep's-foot blade profile with a nearly straight edge that makes it well-suited for both in-hand peeling and cutting board work. The upswept handle provides knuckle clearance on the board, and the pakka wood scales resist moisture and hold up well in a professional kitchen environment. At 100mm, this is a compact knife that handles delicate tasks - tourneeing, trimming, segmenting citrus - with more control than a larger petty and more versatility than a traditional tip-heavy parer.
What Customers Are Saying: Buyers consistently praise this knife for its sheep's-foot blade shape and the way it handles both in-hand and on-board tasks equally well. The upswept handle and knuckle clearance come up repeatedly, and several reviewers with larger hands note that the generous handle makes it more comfortable than most knives in this size range. Line cooks appreciate the durability of the tip and how well the knife holds up in a busy professional kitchen. Multiple reviewers have purchased it as a gift and reported that recipients keep coming back for more.
Care Instructions: The MAC Superior uses a molybdenum vanadium stainless steel that is low maintenance and corrosion resistant. Hand wash and dry after each use - avoid the dishwasher, which will damage the pakka wood handle over time. Sharpen on quality water stones and hone regularly to keep the edge performing between sharpenings. Avoid cutting on glass, ceramic, or stone surfaces.||0.500 ||||1||1||1||0||||||||Whether working on small tasks or in small places, this MAC Superior Petty 130mm is ideal for a wide variety of tasks. Like all MAC Superior products, this knife is made using MAC's signature molybdenum vanadium stainless steel, which resists discoloration and maintains its edge as well as many higher-priced knives. Unlike many utility knives, this knife features an upswept handle to increase finger clearance when working on a board. The handle scales are made of a stabilized pakka wood handle to give the comfortable feel of wood with the durability of more modern materials. The hole in the tip of the knife is used to hang the knife when not in use, giving this handy knife an additional storage option. Maker: MAC Knife Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Exceptionally sharp and keeps the edge for a long time Not dishwasher safe Weight: 2.4 oz (62 g) Edge Length: 126 mm Total Length: 223 mm Spine Thickness at Heel: 2 mm Blade Height: 27 mm ||1.000 ||||1||1||1||0||||||||Arguably the most in-vogue profile in kitchen cutlery today, the santoku offers a handy and versatile instrument for tackling practically every task in the kitchen. This MAC Superior santoku is constructed of MAC's molybdenum vanadium stainless steel treated with an added low temperature hardening step to provide excellent edge retention. The stabilized pakka wood handle resists damage from moisture giving natural wood feel with much better service life than more traditional wood products. The design features an ergonomically upswept handle for better finger clearance while cutting. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 5.6 oz (160 g) Edge Length: 168 mm Total Length: 291 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Brand: MAC Knife, Inc. Location: Seki City, Japan Construction: Stamped / Mono Steel Steel Type: Molybdenum Steel HRC: 60 Handle: Black Pakka Wood Weight: 5.0 oz (144 g) Blade Length: 213 mm Total Length: 330 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|navekn6||item.||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-nakiri-knife-6-5-139.png||||||MAC Traditional Nakiri 165mm||JU-65||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||115.000 ||||||||2.000 ||||1||1||1||0||||||||The nakiri is the traditional Japanese vegetable cleaver, and quickly becomes adored by those who try it. Its additional heft toward the tip allows it to fly through harder veggies like carrots, and its unique shape and blade height make it much safer to work with. MAC includes their 25-year warranty to make this nakiri an outstanding value. MAC knives, like all knives, should never experience the whirling inferno of scalding water and harsh chemicals that is the interior of your automatic dishwashing appliance. Maker: MAC Knife, Inc. Location: Seki City, Japan Founded: 1964 Construction: Mono Steel, Roll Forged Weight: 5.4 oz (153 g) Edge Length: 165 mm Total Length: 290 mm Spine Thickness at Heel: 2.5 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mac-small-honing-rod||item-1||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-white-ceramic-honing-rod-8-5-17.png||||||MAC White Ceramic Honing Rod 8.5"||SR-85-ROD||kitchen-knives > macknives > macpr||Knife Brands > MAC Knives > MAC Professional > ||30.000 ||||||||||||1||1||0||0||||||||MAC has been producing knives in Seki City since 1964, and the SR-85 ceramic honing rod is the maintenance tool the brand recommends to go alongside them. A ceramic rod fills a specific role in edge care that a traditional steel rod cannot — it is a harder material with a much finer abrasive surface, which means it hones rather than sharpens, realigning and lightly refining the edge between full water stone sessions without removing meaningful amounts of metal. For any cook using a hard Japanese knife regularly, this is the tool that keeps the edge performing between sharpenings.
The SR-85 is fabricated from a single piece of white ceramic at 1200 grit — fine enough to polish the edge smooth and extend the interval between full sharpenings considerably. At 8.5 inches, the rod handles most kitchen knife sizes comfortably in a single stroke. The wood handle includes a finger guard for safe use and a hanging loop for workstation or drawer storage. Ceramic is a harder material than the steel rods found in most knife blocks, which makes it more effective on harder Japanese steels where a traditional steel rod can actually damage a high-HRC edge rather than maintain it. One important note worth stating directly: this is a ceramic product and will shatter if dropped on a hard surface — handle and store with care.
Care Instructions: Clean the rod surface periodically with a damp cloth or ceramic rod cleaning eraser to remove the metal filings that accumulate with use. Do not drop on hard surfaces. Store hanging from the loop or in a protective sleeve between uses. This rod hones and maintains — it does not replace sharpening on water stones, which should still be done regularly based on how heavily the knife is used. Brand: MAC Knife Location: Seki City, Japan Model: SR-85 Type: Ceramic Honing Rod Grit: 1200 Handle Material: Wood Features: Finger guard, hanging loop Note: Ceramic — will shatter if dropped on a hard surface Weight: 4.2 oz (120 g) Rod Length: 8.5" (220 mm) Total Length: 13.25" (335 mm) Rod Diameter: 1.75" (45 mm)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mastba3x||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/magnetic-strop-backing-3x11-146.png||||||Magnetic Strop Backing 3" x 11"||Naked3x11||specials > linecooks > shac > strops||Resources > For Professionals > Sharpening Accessories > Strops > ||4.000 ||||||||||||1||1||1||0||||||||This flexible magnetic backing allows you to attach your strops securely to our metal strop base without movement. The material is easy to cut to size, features a peel-and-stick adhesive layer, and creates a clean, stable magnetic hold during use. Simply trim to fit your strop, remove the protective paper, and press firmly into place.
The magnet creates constant pull against the steel base, so proper handling and storage will extend the life of the adhesive bond. Always remove the strop by lifting from the magnet side rather than the balsa or substrate to avoid peeling stress. When not in use, store the strop under the base and flip the base over so it applies light, even pressure. If separation ever occurs, a small amount of CA glue applied to the corners will permanently re-secure the magnet. Care Instructions: Remove by lifting from the magnet side only. Avoid torquing or bending the strop when detaching. Store under the base with light pressure applied. If the adhesive loosens, reattach with a small amount of CA glue and allow full cure before use.
Material: Flexible Magnetic Sheeting Backing: Peel-and-Stick Adhesive Use: Attach Strops to Metal Base Trim to Fit: Yes Reusable: Yes (if removed carefully)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macovgsa16||item-1||solidtemplate||mavgda||https://s.turbifycdn.com/aah/chefknivestogo/makoto-coreless-vg-10-santoku-165mm-13.png||||||Makoto Coreless VG-10 Santoku 165mm||MCV10-S165||specials > forknco > makotowhite2 > mavgda||Resources > For Knife Collectors > Makoto Knives > Makoto VG10 Knives > ||230.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki worked under the great Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business. Weight: 5.5 oz (158 g) Blade Length: 168 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Handle: Octagonal Ebony Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makotowhite2||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/makoto-white-2-68.png||||||Makoto Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||masasg2 makotoryusei mavgda||||Makoto Kurosaki is the older brother of Yu Kurosaki. They started their blacksmith careers together working under Kato-San and Makoto is still an apprentice with him. He also works from time to time with his brother who has moved to his own blacksmith shop and studio in Echizen. Excellent grinds are a feature of these knives. We think you'll be very impressed with how these cut food.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masasg2||item.||solidtemplate||sg2steel||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-sg2-66.png||||||Makoto Sakura SG2||||shopbysteel > sg2steel||Shop by Steel > R-2 & SG2 Steel > ||||||||||||||0||1||0||0||||masaet13 makotosakura makotosg2 masatssa16 masatsbu18 masatsgy21 masatsgy24||||Makoto Kurosaki is one of our favorites on the website. His grinds are clean and shapely and the result is an excellent cutting knife. This line features cherry wood handles (Sakura) and uses excellent SG2 steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masatsbu18||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-bunka-180mm-236.png||||||Makoto Sakura Tsuchime Bunka 180mm||MST-B180||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||190.000 ||||||||||||1||1||1||0||||||||Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san uses cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Bunka is the profile of the knife. Phew!
Makoto Kurosaki has used SG2 to make this excellent bunka knife. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has an ability to feel rather carbon-like when forged by a good blacksmith. It has a very hard feel but is able to hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with a soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The bunka exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Tsuchime (Hammered) Edge Steel: SG2 Powdered Stainless Steel Cladding: Stainless Steel Handle: Cherry Octagonal (Sakura means Cherry Tree) Ferrule: Maple Weight: 4.0 oz (112 g) Blade Length: 181 mm Total Length: 324 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm Edge Grind: Even (See Choil Photo) Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masatsgy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-gyuto-210mm-219.png||||||Makoto Sakura Tsuchime Gyuto 210mm||MST-G210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||200.000 ||||||||||||1||1||1||0||||||||Makoto Sakura Tsuchime Gyuto 210mm. Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san use cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Gyuto means "cow sword" in Japanese and is the shape of this knife. Phew!
Makoto Kurosaki has used SG2 to make this excellent gyuto. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has an ability to feel rather carbon-like when forged by a good blacksmith. It has a tough feel but can hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The gyuto exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Tsuchime Edge Steel: SG2 Powdered Stainless Steel Cladding: Stainless Steel Handle: Cherry Octagonal (Sakura means Cherry Tree) Ferrule: Maple Weight: 5.0 oz (142 g) Blade Length: 217 mm Total Length: 363 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masatsgy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-gyuto-240mm-233.png||||||Makoto Sakura Tsuchime Gyuto 240mm||MST-G240||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||225.000 ||||||||||||1||1||1||0||||||||Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san uses cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Gyuto means "cow sword" in Japanese and is the shape of this knife. Phew!
Makoto Kurosaki has used SG2 to make this excellent gyuto. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel can feel rather carbon-like when forged by a good blacksmith. It has a tough feel but can hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad in san-mai style with soft stainless steel. It is given a very lovely hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The gyuto exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Tsuchime Edge Steel: SG2 Powdered Stainless Steel Cladding: Stainless Steel Handle: Cherry Octagonal (Sakura means Cherry Tree) Ferrule: Maple Weight: 5.9 oz (170 g) Blade Length: 244 mm Total Length: 395 mm Spine Thickness at Heel: 2 mm Blade Height: 52 mm Edge Grind: Even (See Choil Photo) Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makotosakura||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-40.png||||||Makoto Sakura Tsuchime Petty 135mm||MST-P135||resources > petty-knives > 120mmpettys||Knife Types > Petty Knives > 120-140mm Pettys > ||140.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki is the talented maker behind these exceptional knives. He chose "Makoto" for his brand name since his brother already uses "Kurosaki." "Sakura" means cherry tree, a symbol of beauty and renewal in Japan. If you ever visit Japan in the spring, you’ll be amazed by the breathtaking cherry blossoms everywhere. This inspiration extends to the knife’s cherry wood handle, a tribute to the revered tree. "Tsuchime" means "hammered" and refers to the stunning hammered cladding on the blade. And finally, "Petty" refers to this versatile 135mm utility knife, perfect for precision tasks like peeling, trimming, and slicing small ingredients.
For this petty, Makoto Kurosaki has chosen SG2 steel—an excellent choice for both durability and ease of maintenance. When forged by a skilled blacksmith, SG2 has a feel reminiscent of carbon steel. It’s incredibly hard yet maintains a long-lasting edge. Despite its high wear resistance compared to other knife steels, it’s surprisingly easy to sharpen—more so than most stainless steels. The blade features a san-mai construction, with soft stainless steel cladding that enhances durability and gives it a beautiful hairline finish.
Makoto is renowned for his sharpening expertise, and it’s evident in this petty. The grind is outstanding, and the thinness of this laser-cut blade is exceptional—delicate yet sturdy. This petty offers effortless control, making detailed cutting work feel smooth and precise. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Polished Damascus Edge Steel: SG2 Stainless Steel Cladding: Stainless Steel Handle: Sakura-Cherry Octagonal Ferrule: Maple Wood Edge Grind: Even Weight: 2.1 oz (60 g) Blade Length: 135 mm Total Length: 258 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masatssa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-santoku-165mm-223.png||||||Makoto Sakura Tsuchime Santoku 165mm||MST-S165||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||190.000 ||||||||||||1||1||1||0||||||||Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san uses cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Santoku is the shape of the knife. Phew!
Makoto Kurosaki has used SG2 to make this excellent santoku knife. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has the ability to feel rather carbon-like when forged by a good blacksmith. It has a very hard feel but is able to hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The santoku exhibits easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Tsuchime Edge Steel: SG2 Powdered Stainless Steel Cladding: Stainless Steel Handle: Cherry Octagonal (Sakura means Cherry Tree) Ferrule: Maple Weight: 4.0 oz (114 g) Blade Length: 165 mm Total Length: 306 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makotosg2||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-sg2-nakiri-160mm-13.png||||||Makoto Sakura Tsuchime SG2 Nakiri 165mm||MST-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||190.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki is the talented blacksmith behind these exceptional knives. He chose "Makoto" for his brand name since his brother already uses "Kurosaki." "Sakura" means cherry tree, a symbol of beauty and renewal in Japan. If you ever visit Japan in the spring, you’ll be amazed by the breathtaking cherry blossoms everywhere. This inspiration extends to the knife's cherry wood handle, a tribute to the revered tree. "Tsuchime" means "hammered" and refers to the stunning hammered cladding on the blade. And finally, "nakiri" is the shape of this knife, designed for precision vegetable cutting.
For this nakiri, Makoto Kurosaki has chosen SG2 steel—an excellent choice for both durability and ease of maintenance. When forged by a skilled blacksmith, SG2 has a feel reminiscent of carbon steel. It is incredibly hard yet maintains a long-lasting edge. Despite its high wear resistance compared to other knife steels, it's surprisingly easy to sharpen—more so than most stainless steels. The blade features a san-mai construction, with a soft stainless steel cladding that enhances durability and gives it a beautiful hairline finish.
Makoto is renowned for his sharpening expertise, and it's evident in this nakiri. The grind is outstanding, and the thinness of this laser-cut blade is exceptional—delicate yet sturdy. This nakiri offers effortless control while gliding through vegetables with remarkable ease. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62-63 Finish: Tsuchime Edge Steel: SG2 Powdered Stainless Steel Cladding: Stainless Steel Handle: Cherry Octagonal (Sakura means Cherry Tree) Ferrule: Maple Weight: 5.1 oz (146 g) Blade Length: 164 mm Total Length: 317 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makoto-samidorizuki-gyuto240||item-1||solidtemplate||links||||||||Makoto Samidorizuki Gyuto 240mm||SGSTRIX-G240||links||Chefknivestogo Specials > ||305.000 ||||||||||||1||1||0||0||||||||Care Instructions: Hand wash only and dry immediately after use. Do not use the dishwasher. Avoid cutting frozen foods, bones, or hard items to prevent edge damage. Store safely to protect the edge. Maker: Echizen Craft (Style-K) Location: Echizen, Japan Construction: San Mai Edge Steel: SGSTRIX Powdered Stainless Steel Cladding: Stainless Steel Handle: Octagonal Wa Handle (Dark Wood / Green Ferrule) Weight: 6.9 oz (196 g) Blade Length: 242 mm Total Length: 396 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masaet13||item-1||solidtemplate||masasg2||https://s.turbifycdn.com/aah/chefknivestogo/makoto-samidorizuki-petty-135mm-13.png||||||Makoto Samidorizuki Petty 135mm||SGSTRIX-P135||shopbysteel > sg2steel > masasg2||Shop by Steel > R-2 & SG2 Steel > Makoto Sakura SG2 > ||245.000 ||||||||||||1||1||1||0||||||||This handcrafted petty knife from Echizen, Japan, blends traditional forging with modern powdered steel to create a precise, highly versatile small knife. The compact 135mm blade excels at trimming proteins, peeling fruit, and detail work where control and agility matter most. A subtle hammered finish and visible cladding line add character while helping with food release, and the thin, refined grind delivers clean, effortless cuts.
At the core is SGSTRIX powdered stainless steel, known for excellent edge retention, fine grain structure, and relatively easy sharpening for a high-performance steel. The octagonal wa handle pairs dark wood with a green ferrule and light spacer, providing a balanced, comfortable grip for extended prep. Light, nimble, and beautifully finished, this petty is ideal for cooks who value craftsmanship and performance in a smaller format.
Care Instructions: Hand wash only and dry immediately after use. Do not use the dishwasher. Avoid cutting frozen foods, bones, or hard items to prevent edge damage. Store safely to protect the edge. Maker: Echizen Craft (Style-K) Location: Echizen, Japan Construction: San Mai Edge Steel: SGSTRIX Powdered Stainless Steel Cladding: Stainless Steel Knife Type: Petty Handle: Octagonal Wa Handle (Dark Wood / Green Ferrule) Weight: 2.8 oz (80 g) Blade Length: 135 mm Total Length: 260 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavgcotsdasa||item-1||solidtemplate||mavgda||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-coreless-tsuchime-damascus-santoku-165mm-60.png||||||Makoto VG10 Coreless Tsuchime Santoku 165mm||MCOR-S165||specials > forknco > makotowhite2 > mavgda||Resources > For Knife Collectors > Makoto Knives > Makoto VG10 Knives > ||240.000 ||||||||||||1||1||1||0||||||||Makoto Coreless VG-10 Santoku 165mm
Handcrafted by Makoto Kurosaki in Echizen’s Takefu Knife Village, this coreless VG-10 santoku reflects a refined balance of traditional Japanese craftsmanship and modern performance. Makoto-san trained under master smith Hiroshi Kato and is widely respected for his clean blade geometry, precise heat treatment, and exceptional sharpening skills.
The blade is made from VG-10 stainless steel, a premium cutlery alloy developed by Takefu Special Steel Co., valued for its fine grain structure, strong edge retention, and straightforward sharpening characteristics. Heat treated to approximately 60–61 HRC, VG-10 offers an excellent balance of sharpness, durability, and ease of maintenance for everyday kitchen use.
This santoku features a coreless stainless Damascus construction with a subtle tsuchime (hammered) finish. The layered cladding creates visual depth while helping reduce food adhesion during cutting. The san mai construction places the VG-10 core at the center of the blade for cutting performance, supported by softer outer layers that improve toughness and stability.
Makoto-san’s reputation as a sharpener is evident in the refined grind and edge quality. The knife arrives ready to use, with smooth cutting feel and balanced handling that make it well suited for slicing, dicing, and chopping a wide range of ingredients.
The handle is crafted from 4,000-year-old bog oak, paired with a blackwood ferrule and a faux ivory spacer. This combination adds visual character while providing a comfortable grip and excellent balance in hand.
Care Instructions: Hand wash only and dry immediately after use. Avoid cutting frozen foods, bones, or other hard materials. Use a wooden or soft synthetic cutting board to preserve the edge. Store in a saya, blade guard, or other protective cover when not in use.
Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: ~60–61 Finish: Kasumi with Tsuchime Damascus Cladding Edge Steel: VG-10 Stainless Steel Handle: Bog Oak Ferrule: Blackwood Weight: 5.1 oz (146 g) Blade Length: 166 mm Total Length: 306 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Grind: Even / Double Bevel||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makoto3||item-1||solidtemplate||mavgda||https://s.turbifycdn.com/aah/chefknivestogo/makoto-120.png||||||Makoto VG10 Damascus Nakiri 165mm||MVG-N165||specials > forknco > makotowhite2 > mavgda||Resources > For Knife Collectors > Makoto Knives > Makoto VG10 Knives > ||185.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki worked under the great Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.
Using VG10 stainless steel as the knife's core, Makoto-san clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has great wear resistance and edge retention and is fairly easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase which means they're clad and have the hard steel down the middle. It's a common technique in Japanese kitchen cutlery.
Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are wonderful cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 60-61+- Finish: Kasumi Edge Steel: VG10 Stainless Steel Cladding: Suminagashi Stainless Steel Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.8 oz (166 g) Blade Length: 160 mm Total Length: 300 mm Spine Thickness at Base: 2 mm Blade Height: 48.5 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavgda||item.||solidtemplate||makotowhite2||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-damascus-63.png||||||Makoto VG10 Knives||||specials > forknco > makotowhite2||Resources > For Knife Collectors > Makoto Knives > ||||||||||||||0||1||0||0||||masaet13 mavgcotsdasa mavgpe15 mavgsa16 makoto3 makoto1 macovgsa16||||Makoto VG10 Knives. Makoto Kurosaki is the older brother of Yu Kurosaki and he trained with Kato san at Takefu Knife Village before going off on his own to create these lovely knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makoto1||item-1||solidtemplate||mavgda||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-damascus-gyuto-210mm-436.png||||||Makoto VG10W Damascus Gyuto 210mm||MAK10-G210||specials > forknco > makotowhite2 > mavgda||Resources > For Knife Collectors > Makoto Knives > Makoto VG10 Knives > ||200.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki honed his craft under the legendary Hiroshi Kato, mastering the art of knife-making and sharpening. He also trained extensively with the renowned sharpener, Mr. Morihiro. Today, Makoto collaborates with his famous brother, Yu Kurosaki, working out of Yu’s shop in Echizen, where he creates knives for some of the most respected names in the Japanese knife industry.
Makoto-san’s knives feature a VG10 stainless steel core, clad with stunning suminagashi stainless steel. VG10 is a premium kitchen knife steel, known for its exceptional wear resistance, edge retention, and ease of sharpening. When expertly heat-treated by Makoto-san, this steel delivers performance that meets the highest culinary standards. The blades are constructed in a traditional san-mai awase style, with a hardened steel core (62 HRC) flanked by softer cladding for enhanced durability and precision—a hallmark of Japanese kitchen cutlery.
Makoto-san’s true expertise lies in his sharpening skills, and the standout feature of his knives is their impeccable grinds. These blades rival those of much higher-priced knives, offering exceptional cutting performance and balance. Paired with a beautifully crafted rosewood handle and a black pakka wood ferrule, these knives are as functional as they are elegant. Whether you're a professional chef or a passionate home cook, you’ll be captivated by the quality and craftsmanship of Makoto Kurosaki’s knives. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Echhizen, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Stainless Hammered Damascus Edge Steel: VG10 Stainless Steel Cladding: Suminagashi Stainless Steel Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 5.2 oz (148 g) Blade Length: 215 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavgpe15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-petty-150mm-13.png||||||Makoto VG10W Damascus Petty 150mm||MAK10-P150||resources > petty-knives > 150mmpettys||Knife Types > Petty Knives > 150-165mm Pettys > ||155.000 ||||||||||||1||1||1||0||||||||Makoto VG10 Petty 150mm. Makoto Kurosaki worked under Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.
Using VG10 stainless steel as the knife's core, Makoto clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat-treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has excellent wear resistance and edge retention and is relatively easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase, which means they're clad and have the hard steel down the middle. It's a common technique in Japanese kitchen cutlery.
Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are wonderful cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 60-61+- Finish: Kasumi Edge Steel: VG10 Stainless Steel Cladding: Suminagashi Stainless Steel Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 72g / 2.6 ounces Blade Length: 149 mm Total Length: 273 mm Spine Thickness at Base: 2 mm Blade Height: 27.5 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavgsa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-santoku-165mm-4.png||||||Makoto VG10W Damascus Santoku 165mm||MAK10-S165||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||165.000 ||||||||||||1||1||1||0||||||||Makoto VG10 Santoku 165mm. Makoto Kurosaki worked under Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.
Using VG10 stainless steel as the knife's core, Makoto clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat-treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has excellent wear resistance and edge retention and is relatively easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase, which means they're clad and have hard steel down the middle. It's a common technique in Japanese kitchen cutlery.
Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are excellent cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 61+- Edge Steel: VG10 Stainless Steel Cladding: Suminagashi Stainless Steel Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 134 g / 4.7 ounces Blade Length: 169 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makotoryusei||item.||solidtemplate||makotowhite2||https://s.turbifycdn.com/aah/chefknivestogo/makoto-ryusei-61.png||||||Makoto VG7 Knives||||specials > forknco > makotowhite2||Resources > For Knife Collectors > Makoto Knives > ||||||||||||||0||1||0||0||||makoto mavg7na16 marygy21 mav7tagy24 mavg7rype15 maryassa17 mavg7rygy21 marygy24||||Makoto Kurosaki's most recent iterations of these popular knives are made with VG7 semi-stainless steel and are stainless clad.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavg7rygy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-gyuto-210mm-175.png||||||Makoto VG7 Ryusei Gyuto 210mm||Ryusei-G210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||195.000 ||||||||||||1||1||1||0||||||||Makoto VG7 Ryusei Gyuto 210mm. Makoto Kurosaki has, like all great blacksmiths, worked his way through the ranks of apprenticeships, forging and learning alongside some of the legends of modern blade making. Together with his brother, Yu Kurosaki, he trained under the esteemed Kato-san.
Makoto-san began producing knives under his own name relatively recently, and his early offerings quickly became favorites with many of our customers. What started as limited releases through CKTG has grown to include several lines, including the Ryusei series.
As of 2021, Makoto-san has introduced a new steel to his lineup: VG7 stainless. These blades feature a stainless cladding and a VG7 core hardened to 61.5+ HRC, offering superb edge retention and easy sharpening.
The blade features a slender spine and a beautifully ground primary bevel that tapers down to a razor-thin edge. It's a visually striking knife from every angle, with laser-engraved kanji and a handsome maple handle paired with a red pakka wood ferrule completing the refined look. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62 Finish: Hairline Edge Steel: VG7 Stainless Steel Cladding: Stainless Steel Handle: Maple Octagonal Ferrule: Red Pakka Wood Weight: 5.1 oz (159 g) Blade Length: 210 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|marygy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/makoto-ryusei-gyuto-240mm-76.png||||||Makoto VG7 Ryusei Gyuto 240mm||Ryusei-G240||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||210.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki has, like all great blacksmiths, worked his way through the ranks of apprenticeships, forging and working alongside some of the legends of modern blade making. Together with his brother, Yu, he worked and learned with the famed Kato-san.
He started making blades under his own name quite recently, and his offerings from the start were hits with many of our customers. His original limited offerings through CKTG have grown, and now include the Ryusei line of Aogami Super stainless clad knives. We are pleased to be the first store in the world to offer them for sale.
As of 2021, Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC which bestows the blade with the ability to take and hold a super sharp edge.
The spine is certainly thin and it has a lovely primary bevel which comes together at a super thin edge. It really is a great looking knife from every angle. Nice laser engraved kanji and good looking handle constructed from maple and red dyed pakka wood complete the package. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Hairline Edge Steel: VG7 Stainless Steel Cladding: Stainless Steel Handle: Maple Octagonal Ferrule: Red Pakka Wood Weight: 6.1 oz (172 g) Blade Length: 237 mm Total Length: 397 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Edge Grind: Even (See Choil Photo) Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavg7rype15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-petty-150mm-185.png||||||Makoto VG7 Ryusei Petty 150mm||Ryusei-P150||resources > petty-knives > 150mmpettys||Knife Types > Petty Knives > 150-165mm Pettys > ||155.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki is making a new line of blades going by the name of Ryusei, which is Japanese for “shooting star.” A bit like the maker! These new blades are so well made and executed we continue to be impressed and amazed at the overall quality of his work.
Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC which bestows the blade with the ability to take and hold a super sharp edge.
The blades are beautifully finished, as are all of his knives. These are further enhanced by some well executed hand engraved kanji elements—a great touch and great new knife. A maple and red pakka wood octagonal handle finishes off this knife perfectly. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Hairline Edge Steel: VG7 Stainless Steel Cladding: Stainless Steel Handle: Maple Octagonal Ferrule: Red Pakka Wood Weight: 2.6 oz (74 g) Blade Length: 148 mm Total Length: 280 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|maryassa17||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/makoto-ryusei-as-santoku-170mm-125.png||||||Makoto VG7 Ryusei Santoku 170mm||Ryusei-Santoku||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||180.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki is making a new line of blades going by the name of Ryusei, which is Japanese for “shooting star.” A bit like the maker! These new blades are so well made and executed we continue to be impressed and amazed at the overall quality of his work.
The blade is quite thin at the spine and after the high transition to the primary blade road, it thins out even more in a most satisfying way. One look at the choil shot will clearly illustrate the wonderfully thin and precise grind achieved by this budding master.
The blades are beautifully finished, as are all of his knives. These are further enhanced by some well executed hand engraved kanji elements—a great touch and great new knife. A maple and red pakka wood octagonal handle finishes off this knife perfectly. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Hairline Edge Steel: VG7 Stainless Steel Cladding: Stainless Steel Handle: Maple Octagonal Ferrule: Red Pakka Wood Edge Grind: Even (See Choil Photo) Weight: 4.9 oz (138 g) Blade Length: 172 mm Total Length: 320 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mav7tagy24||item-1||solidtemplate||makotoryusei||https://s.turbifycdn.com/aah/chefknivestogo/makoto-v7-tall-gyuto-240mm-53.png||||||Makoto VG7 Tall Gyuto 240mm||MV7-TG240||specials > forknco > makotowhite2 > makotoryusei||Resources > For Knife Collectors > Makoto Knives > Makoto VG7 Knives > ||205.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki has, like all great blacksmiths, worked his way through the ranks of apprenticeships, forging and working alongside some of the legends of modern blade making. Together with his brother, Yu, he worked and learned with the famed Kato-san.
He started making blades under his own name quite recently, and his initial offerings were hits with many of our customers. His original limited offerings through CKTG have grown and now include the Ryusei line of Aogami Super stainless-clad knives. We are pleased to be the first store in the world to offer them for sale.
Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC, which bestows the blade with the ability to take and hold a super sharp edge. Weight: 8.5 oz (240 g) Blade Length: 242 mm Total Length: 405 mm Spine Thickness at Base: 2 mm Blade Height: 64 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|marygy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/makoto-ryusei-gyuto-210mm-97.png||||||Makoto VG7 Tsuchime Gyuto 210mm||MVG7-G210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||150.000 ||||||||||||1||1||1||0||||||||These new blades are so well made and executed we continue to be impressed and amazed at the overall quality of Makoto's work.
The blade is quite thin at the spine and after the high transition to the primary blade road, it thins out even more in a most satisfying way. One look at the choil shot will clearly illustrate the wonderfully thin and precise grind achieved by this budding master.
Makoto-san is using a new stainless steel for him called VG7, which is made by the Takefu Special Steel Company. The blades are clad with stainless steel.
The blades are beautifully finished, as are all of his knives. These are further enhanced by some well-executed kanji elements—a great touch and a great new knife. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Echizen, Japan Construction: San Mai Quenching: Water Quenched HRC: 61.5+- Finish: Hairline Edge Steel: VG7 Stainless Steel Cladding: Stainless Steel Handle: Oval Rosewood Ferrule: Black Pakka Wood Weight: 5.2 oz (150 g) Blade Length: 214 mm Total Length: 354 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavg7na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-nakiri-165mm-59.png||||||Makoto VG7 Tsuchime Nakiri 165mm||MVG7-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||140.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki, the elder sibling of Yu Kurosaki, embarked on their blacksmithing journey under the mentorship of Kato-San, where Makoto continues to hone his skills as an apprentice. Additionally, he collaborates with Yu, who has since established his own blacksmith shop and studio in Echizen. These knives are renowned for their exceptional grinds, and we believe their cutting performance will leave a lasting impression on you. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Roll Forged Quenching: Water Quenched HRC: 61.5+- Finish: Tsuchime Edge Steel: VG7 Stainless Steel Cladding: Suminagashi Stainless Steel Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 5.6 oz (158 g) Blade Length: 156 mm Total Length: 307 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Grind: Even (See Choil Photo)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makoto||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/makoto-white-2-nakiri-165mm-163.png||||||Makoto VG7 Tsuchime Petty 135mm||MVG7-P135||resources > petty-knives > 150mmpettys||Knife Types > Petty Knives > 150-165mm Pettys > ||130.000 ||||||||||||1||1||1||0||||||||Makoto Kurosaki takes a fresh approach with VG7 stainless steel in this striking petty knife. Featuring a polished stainless Damascus cladding and a VG7 core hardened to 61.5+ HRC, the blade offers easy sharpening and excellent edge retention. Excellent fit and finish ensure top-tier performance. The octagonal walnut handle provides a comfortable, refined grip. Brand: Makoto Blacksmith: Makoto Kurosaki Location: Echizen, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: 62+- Finish: Polished Damascus Edge Steel: VG7 Stainless Steel Cladding: Stainless Steel Handle: Octagonal Walnut Edge Grind: Even Weight: 2.4 oz (68 g) Blade Length: 136 mm Total Length: 260 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabusp10||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/maruyoshi-butter-spreader-105mm-227.png||||||Maruyoshi Butter Spreader 105mm||TM-480MY||knife-accessories > giftideas||Accessories > Gift Ideas > ||9.950 ||||||||||||1||1||1||0||||||||Maruyoshi Butter Spreader 105mm. A butter spreader is a common kitchen implement that is often overlooked but comes in handy for all kinds of tasks. This spreader features a stainless steel blade and an easy-grip wooden handle. Overall length is just over 227mm or 9 inches. Made in Japan. Our last order they made the handles a little longer. We think it's a nice improvement. Photos are accurate.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mastkish||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/maruyoshi-stainless-kitchen-shears-191.png||||||Maruyoshi Stainless Kitchen Shears||Shears200mm||specials > linecooks > kitchen-shears||Resources > For Professionals > Kitchen Shears > ||58.000 ||||||||||||1||1||1||0||||||||Maruyoshi Stainless Kitchen Shears are a versatile, heavy-duty tool designed for everyday kitchen prep. Made in Japan from quality stainless steel, these shears handle everything from breaking down poultry to trimming vegetables, opening packaging, and even light boning work. One unique feature is the slightly blunted tip design—the tips are intentionally ground off to improve durability and reduce the chance of chipping or breaking, especially when working around joints or harder materials. The result is a tougher, more reliable cutting tool that still offers excellent control.
These shears measure approximately 200mm (8 inches) and have a solid, comfortable feel in hand. The insert included with the shears highlights their wide range of uses, noting they are capable of cutting everything from frozen foods to fish bones. This makes them a practical, multi-purpose tool for both home cooks and professional kitchens.
Care Instructions: Please read the instruction manual before use. Wash with dish detergent before first use. After use, wash thoroughly, wipe dry, and allow to fully air dry. Do not put in the dishwasher or dish dryer. Avoid cutting hard materials such as metal and do not use on nylon or vinyl. Handle carefully as the blades are sharp, and keep out of reach of children.
Brand: Maruyoshi Type: Kitchen Shears Construction: Stainless Steel Length: 200 mm Weight: 5.9 oz (168 g) Made in: Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makida||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-damascus-70.png||||||Masakage Kiri||||specials > forknco > hiroshikato||Resources > For Knife Collectors > Kato (Yoshimi) Knives > ||||||||||||||0||1||0||0||||maki12pe masakage makiho15 kiri masakagekiri makibu kiri1 makivggy18 kiri2 masakagekiri1 masakagekiri2 maki27gy||||Kiri is the Japanese word for mist or fog. The folded Damascus steel is attractive and the knives are ground thin for excellent cutting performance. These are made with VG-10 stainless steel and are very low maintenance. Hardness on these knives is 61-62. These are made by Kato-san from Takefu Village.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makibu||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-bunka-92.png||||||Masakage Kiri VG-10 Bunka 170mm||KiriBunka||specials > forknco > hiroshikato > makida||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Kiri > ||295.000 ||||||||||||1||1||1||0||||||||The Masakage Kiri VG-10 Bunka 170mm is a great little knife with big aspirations! The blade is made by master blacksmith Yoshimi Kato and features a beautiful cladding of stainless damascus steel with a look reminiscent of fog or mist.
The Kiri VG-10 bunka is made using the well-liked VG-10 stainless steel, and the blade is hardened to about 61-62 HRC. It is ground fairly thin overall and even more so just behind the edge. One of the characteristics of a bunka is the very flat profile and sharp kiritsuke-style tip. This makes it a good choice for those chefs preferring a push-cutting technique. The edge is very sharp right out of the box and is ground with a symmetrical 50/50 edge.
The Masakage Kiri is a fully stainless construction, so maintenance is not a huge concern as it would be with a high-carbon steel blade. Edge sharpness is fairly easily achieved with this steel, and edge retention is another attribute of the V Gold alloy. The looks of the blade are further enhanced by some nicely executed hand-engraved kanji and a well-made oval magnolia handle and red dyed pakka wood ferrule. Maker: Yoshimi Kato Brand: Masakage Region: Echizen, Japan Steel: VG-10 Stainless Steel HRC: 61-62 Cladding: Damascus Grind on Edge: 50-50 Handle: Magnolia Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Weight: 4.6 oz (132 g) Blade Length: 174 mm Total Length: 319 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makivggy18||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-180mm-235.png||||||Masakage Kiri VG-10 Gyuto 180mm||KiriGyuto180||specials > forknco > hiroshikato > makida||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Kiri > ||310.000 ||||||||||||1||1||1||0||||||||The Kiri line of knives, made by Masakage, is constructed from the very popular stainless steel known as VG-10. This is a highly regarded steel in knife-making circles due to its toughness and ability to take a very sharp edge. The stainless steel is hardened to about 61-62 HRC and is then clad in a softer stainless alloy using a hammer forged san-mai technique. This adds to the overall strength of the blade and protects the VG-10 inner core. The VG-10 spine and edge are left exposed. The cladding is a Damascus multi-layered steel which receives a unique finish reminiscent of fog or mist, thus the name Kiri, which means mist in Japanese.
Short gyutos are becoming more popular due to their ease of handling characteristics. Newcomers to the world of kitchen knives and cutting techniques will welcome this size as it is a great tool to start learning the art of both knife use and maintenance. The shorter length is also perfect for smaller spaces and smaller hands. It makes for a versatile blade in use, as it can handle most cutting and slicing tasks as well as more intricate work like garnish prep and herb chopping.
The blade is further complemented by some nicely executed hand-engraved kanji. A well-made oval magnolia handle and red dyed pakka wood ferrule complete this compelling picture. Maker: Yoshimi Kato Brand: Masakage Region: Echizen, Japan Steel: VG-10 Stainless Steel HRC: 61-62 Cladding: Damascus Grind on Edge: 50-50 Weight: 4.4 oz (124 g) Blade Length: 185 mm Total Length: 328 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm Handle: Magnolia Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiri2||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-210mm-269.png||||||Masakage Kiri VG-10 Gyuto 210mm||KiriGyuto210||specials > forknco > hiroshikato > makida||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Kiri > ||350.000 ||||||
In real-world use, this stone shines for edge refinement after coarse work, especially on common stainless steels. It produces a surprisingly refined, semi-polished edge—often compared to higher-grit stones—while maintaining excellent bite and cutting performance. Burr formation is subtle but controlled, removal is easy even on softer steels, and the stone delivers a smooth, velvety sharpening feel that many users find immediately confidence-inspiring.
With an average rating around 4.7 stars, customers consistently praise this stone for its versatility and feel. Many note it cuts closer to a 1K stone with a wet surface but can finish like a 3K–4K as it dries, giving it a uniquely wide working range. Reviewers also highlight its excellent feedback, large size, and ability to produce a refined, high-performing edge on both Western and Japanese knives. Some mention it dishes a bit faster than harder stones, but most agree the performance and enjoyment more than make up for it.
Care Instructions: This is a splash-and-go stone—no soaking required. Add water as needed during use and keep the surface clean to maintain cutting speed. Allow the stone to air dry completely after sharpening. Flatten periodically to ensure consistent performance and even wear. Grit: 2000 (Performs Above Rating) Dimensions: 210 × 70 × 55 mm Type: Splash-and-Go Water Stone Best Use: Edge Refinement and Finishing Feedback: Smooth, Velvety Feel||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nach10grwast||item.||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-1000-grit-97.png||||||Naniwa Chosera Professional 1,000 Grit||P-310||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||85.000 ||||||||4.000 ||||1||1||1||0||||||||The Naniwa Chosera Pro 1,000 sharpening stone is widely regarded as one of the best all-around water stones available, offering an outstanding balance of cutting speed, durability, and refined edge quality. This medium-grit sharpening stone is a true workhorse and an ideal starting point for most sharpening sessions, whether you're maintaining kitchen knives or working through a full progression.
In the long-running discussion about top-tier sharpening stones, the Naniwa Chosera Pro series consistently stands out for its exceptional feedback and ease of use. The 1,000 grit version hits a sweet spot—aggressive enough to remove steel efficiently while still leaving a clean, refined edge that can serve as a stopping point for many users or a perfect bridge to higher grit stones.
This sharpening stone is hard, fast cutting, and slow to dish, producing a consistent scratch pattern that often finishes finer than its stated grit. The tactile and audible feedback is excellent, making it easier to maintain angle control and build a stable, precise edge. It’s also very forgiving, which makes it a great choice for both beginners and experienced sharpeners alike.
Like all stones in the Pro series, the Naniwa Chosera Pro 1,000 is a splash-and-go sharpening stone. A quick wetting of the surface is all that’s required—do not soak, as the resin-bonded construction is not designed for prolonged water exposure.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers consistently describe this sharpening stone as having a smooth, silky feel with excellent feedback and ease of use. It’s frequently praised as a perfect starting point in a sharpening progression, capable of producing very sharp edges while remaining forgiving for newer users. Many note its fast cutting speed combined with a refined finish, along with the convenience of true splash-and-go performance and quick drying. Overall, it’s considered a must-have, versatile sharpening stone that delivers reliable, high-quality results across a wide range of knives and skill levels.
Please note: Naniwa has updated the name of this stone from the Chosera 1,000 to the Naniwa Chosera Pro 1,000 (sometimes spelled Chocera). The stone itself remains unchanged.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nach10supowa||item.||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-10-000-grit-81.png||||||Naniwa Chosera Professional 10,000 Grit||P-390||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||195.000 ||||||||4.000 ||||1||1||1||0||||||||Designed for those who demand the highest level of edge refinement, the Naniwa Chosera Pro 10,000 sharpening stone is a true finishing stone for serious knife enthusiasts and straight razor users. At this level, the focus shifts from shaping the edge to perfecting it—delivering exceptional smoothness, keenness, and cutting precision.
Despite its ultra-fine grit rating, this sharpening stone remains efficient and controlled in use. Its hard, dense construction allows it to cut cleanly while wearing very slowly, helping maintain a flat, consistent surface over time. This stability is especially valuable during final honing, where precision and feedback are critical. The result is a highly refined edge that excels at push cutting, fine slicing, and razor work.
Like all stones in the Chosera Pro series, the 10,000 grit sharpening stone is splash-and-go, requiring only light surface wetting. Extended soaking is not recommended due to the resin-bonded composition, which is designed for surface use only.
Stone Size: 210mm x 70mm (8 1/4" x 2 3/4")
Weight: 1.5 lb (686 g)
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers consistently describe this sharpening stone as one of the finest finishing stones available, noting its combination of hardness, smooth feel, and excellent polishing ability. Many highlight its fast cutting speed for such a high grit, along with minimal dishing and long lifespan. Users report achieving extremely sharp, highly polished edges comparable to much more expensive natural stones. Overall, it’s regarded as a top-tier sharpening stone that delivers outstanding results for both knives and razors.
Please note: Naniwa has updated the name of this stone from the Chosera 10,000 to the Naniwa Chosera Pro 10,000 (sometimes spelled Chocera). The stone itself remains unchanged.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nach200grshs||item.||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-2-000-grit-81.png||||||Naniwa Chosera Professional 2,000 Grit||P-320||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||90.000 ||||||||4.000 ||||1||1||1||0||||||||The Naniwa Chosera Pro 2,000 sharpening stone is a versatile mid-grit sharpening stone that fills an important role in many sharpening progressions. It excels at refining edges while still cutting efficiently, making it especially useful when working with harder, wear-resistant steels where a direct jump from 1,000 grit to finer stones can be slower and more fatiguing.
This sharpening stone allows you to smooth out scratch patterns from coarser stones such as 600 or 800 grit while preparing the edge for higher polishing stones. Thanks to the fast-cutting nature of the Chosera Pro series, the 2,000 grit can also help simplify your progression by covering a wider grit range, reducing the need for additional intermediate stones without sacrificing edge quality.
Like all stones in the Chosera Pro lineup, the 2,000 is hard, fast cutting, and slow to dish, with smooth, controlled feedback that makes it easy to maintain consistent angles. It is a true splash-and-go sharpening stone—simply wet the surface before use. Do not soak, as the resin-bonded construction is not designed for prolonged water exposure.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers describe this sharpening stone as smooth, easy to use, and very well balanced within a progression. Many highlight its excellent feedback and note that it works well as a starting or middle stone, especially when paired with other Chosera stones. Some mention that it overlaps slightly with higher grit options like a 3,000 grit stone, but still appreciate its ability to quickly produce a clean, practical kitchen edge. Overall, it’s regarded as a reliable, high-quality sharpening stone that integrates seamlessly into a wide range of setups.
Please note: Naniwa has updated the name of this stone from the Chosera 2,000 to the Naniwa Chosera Pro 2,000 (sometimes spelled Chocera). The stone itself remains unchanged.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ch3grstba||item-1||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-3000-grit-81.png||||||Naniwa Chosera Professional 3,000 Grit||P-330-Stone||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||125.000 ||||||||4.000 ||||1||1||1||0||||||||The Naniwa Chosera Pro 3,000 sharpening stone sits at the transition point between medium-grit sharpening stones and fine finishing stones, making it one of the most flexible options in the lineup. For most kitchen knives, a 3,000-grit sharpening stone delivers an ideal balance of sharpness, bite, and edge durability, making it perfect for everyday food prep without the fragility of ultra-polished edges.
This sharpening stone is also an excellent bridge in a progression, efficiently refining the scratch pattern left by 1,000 or 2,000 grit sharpening stones while preparing the edge for higher grit finishers such as 5,000 or 10,000. Thanks to the fast-cutting nature of the Chosera Pro series, it achieves this refinement quickly, helping reduce time on the stone while maintaining excellent edge quality.
Like all Chosera Pro sharpening stones, the 3,000 is hard, fast cutting, and slow to dish, with smooth, controlled feedback that makes it easy to monitor edge development. It is a true splash-and-go sharpening stone—just wet the surface before use. Extended soaking is not recommended due to the resin-bonded construction.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers consistently describe this sharpening stone as extremely versatile, with many noting it can serve as both a finishing stone and a standalone solution for achieving a very sharp working edge. Users praise its fast cutting speed, excellent feedback, and resistance to dishing. Several reviewers mention that it produces a refined, polished edge that is more than sufficient for most kitchen and even woodworking tasks. Overall, it’s regarded as a high-performance sharpening stone that delivers professional-level results with efficiency and control.
Please note: Naniwa has updated the name of this stone from the Chosera 3,000 to the Naniwa Chosera Pro 3,000 (sometimes spelled Chocera). The stone itself remains unchanged.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ch400grstwib||item-1||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-400-grit-81.png||||||Naniwa Chosera Professional 400 Grit||P-304||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||70.000 ||||||||3.000 ||||1||1||1||0||||||||The Naniwa Chosera Pro 400 sharpening stone is a favorite among serious users for its speed, durability, and excellent feedback. This coarse sharpening stone is designed for fast stock removal and is ideal when you need to do heavy work on an edge, including chip repair, thinning, and resetting bevels on very dull knives.
In the long-running discussion about top-tier water stones, the Naniwa Chosera Pro line consistently stands out for its balance of cutting speed and control. The 400 grit version is the coarsest in the lineup, offering aggressive cutting action while still maintaining a smooth, predictable feel on the blade that makes it easier to manage than many other coarse sharpening stones.
This sharpening stone is hard, fast cutting, and slow to dish, which helps it maintain a flat surface longer during heavy use. Despite its coarse grit, it provides excellent tactile feedback, allowing you to feel exactly what’s happening at the edge as you work. This makes it a strong choice for both experienced sharpeners and those learning proper technique on a coarse stone.
Like all stones in this series, the Naniwa Chosera Pro 400 is a splash-and-go sharpening stone. Simply wet the surface before use—do not soak, as the resin-bonded construction is not designed for prolonged water exposure.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry. Store in a cool, dry place and avoid prolonged exposure to water.
Customer Feedback Summary: Customers consistently praise this sharpening stone for its very fast cutting speed and ability to raise a burr quickly with minimal effort. It’s frequently used for repairing chips, thinning blades, and establishing bevels before progressing to mid- and fine-grit stones. Many reviewers highlight the excellent feedback and smooth feel despite the coarse grit, along with its resistance to loading and slow dishing even after sharpening multiple knives. The splash-and-go convenience is also a major plus, with users noting easy cleanup and minimal prep. Overall, it’s widely regarded as a reliable, high-performance coarse sharpening stone that makes heavy sharpening work efficient and controlled.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nach50grwast||item.||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-5-000-grit-87.png||||||Naniwa Chosera Professional 5,000 Grit||P-350||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||160.000 ||||||||4.000 ||||1||1||1||0||||||||The Naniwa Chosera Pro 5,000 sharpening stone represents an ideal balance between refinement and practicality, delivering a clean, high-performing edge that remains durable enough for daily kitchen use. This fine-grit sharpening stone is perfect for elevating edges beyond basic sharpness, producing smoother cutting performance while maintaining excellent control during sharpening.
In the long-running discussion about top-tier sharpening stones, the Naniwa Chosera Pro series is known for its combination of speed, feedback, and durability. The 5,000 grit version stands out for its ability to refine an edge quickly while still offering a firm, controlled feel that helps sharpeners maintain consistent angles and precise edge geometry.
This sharpening stone features a dense, hard structure that resists dishing and allows for efficient polishing. Despite its fine grit rating, it cuts faster than many comparable stones, reducing sharpening time while delivering a crisp, highly refined finish. The feedback is smooth and predictable, making it easy to monitor progress and achieve consistent results.
Like all stones in the series, the Naniwa Chosera Pro 5,000 is a splash-and-go sharpening stone. Simply wet the surface before use—do not soak, as the resin-bonded construction is not designed for prolonged water exposure.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers consistently highlight this sharpening stone for its hard, slow-wearing feel and excellent feedback. Many note that it produces an extremely refined, near mirror-like finish while still cutting efficiently for a 5,000 grit stone. Users often compare the polish to much higher grit stones and appreciate how well it pairs with finer finishing stones for even more advanced results. Overall, it’s widely regarded as a high-performance finishing sharpening stone that delivers both speed and exceptional edge quality.
Please note: Naniwa has updated the name of this stone from the Chosera 5,000 to the Naniwa Chosera Pro 5,000 (sometimes spelled Chocera). The stone itself remains unchanged.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ch600grstba||item-1||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-600-grit-81.png||||||Naniwa Chosera Professional 600 Grit||P-306||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||75.000 ||||||||4.000 ||||1||1||1||0||||||||The Naniwa Chosera Pro 600 sharpening stone is a highly versatile coarse sharpening stone that balances speed with control, making it an excellent choice for both corrective work and efficient progression sharpening. It’s aggressive enough to handle light chip removal, edge repairs, and initial bevel setting, yet refined enough to transition smoothly to mid-grit stones without feeling overly coarse.
This balance makes the 600 grit sharpening stone especially useful when you want faster results than a 1,000 grit stone can provide, but don’t need the extreme material removal of a true repair stone. Like the rest of the Chosera Pro lineup, it cuts quickly, dishes slowly, and produces a clean, consistent scratch pattern that refines more easily than its grit rating would suggest. The feedback is firm and responsive, allowing for confident angle control during longer sharpening sessions.
The Naniwa Chosera Pro 600 is a splash-and-go sharpening stone and requires only light surface wetting to perform at its best. Extended soaking is not recommended due to the resin-bonded composition of the stone.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers consistently describe this sharpening stone as fast cutting but well-controlled, offering an excellent balance between aggression and refinement. Many highlight its effectiveness as a bevel setter and a starting point in the sharpening process, while others note that it significantly reduces sharpening time without feeling overly coarse or harsh. It’s often praised as a versatile “in-between” grit that bridges the gap between heavy repair stones and mid-grit sharpening stones. Overall, it’s regarded as a high-performing, dependable sharpening stone that delivers speed, control, and excellent results across a wide range of sharpening tasks.
Please note: Naniwa has updated the name of this stone from the Chosera 600 to the Naniwa Chosera Pro 600 (sometimes spelled Chocera). The stone itself remains unchanged.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ch800grstba||item-1||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-800-grit-81.png||||||Naniwa Chosera Professional 800 Grit||P-308||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||80.000 ||||||||4.000 ||||1||1||1||0||||||||The 800 grit Chosera Pro fills a specific gap that experienced sharpeners eventually discover: there is real distance between a 400 or 500 grit stone and a 1000, and bridging it in one step costs time and effort. The Chosera 800 sits cleanly between those two zones - aggressive enough to set bevels quickly and handle edges that need more than a quick touchup, refined enough to leave a scratch pattern that transitions smoothly to a 1000 or 2000 without laboring through extra steps. One experienced reviewer made a useful technical point worth knowing: a Shapton 1000 grit stone is technically rated at 800 grit under the current JIS system, which means the Chosera 800 performs in the same range as many stones sold as 1000 grit - just with the Chosera line’s characteristic speed and feedback. Please note that Naniwa has updated the name of this stone from Chosera 800 to Naniwa Chosera Pro 800. The stone itself is the same trusted formulation.
The Chosera Pro line is known for three things: fast cutting, slow dishing, and a scratch pattern that polishes above its grit rating. The 800 delivers all three. The resin-bonded construction is designed as a true splash-and-go stone - soaking is not recommended and not needed. Splash the surface, start sharpening. One reviewer who compared it favorably against more expensive and more publicized stones said the feel and results exceeded his expectations, and paired with the Chosera 3000 described the combination as outstanding. Another called it a 1000 grit stone on steroids - faster at the same job, with the same smooth, consistent Chosera feel throughout.
What Customers Are Saying: All six reviewers gave five stars. One experienced sharpener called it his favorite medium stone, noting the feedback when raising a burr is the nicest of any waterstone in its class. A second compared it to the Sigma Power 1000 and found it faster and equally smooth, noting it works well enough that he can jump from the 800 directly to an 8000 grit stone on small or hollow ground edges. A professional chef who uses it as part of a progressive series called the combination of 800, 2000, and a strop the best edges he has achieved. The consensus is a stone that consistently outperforms expectations at its grit level and earns a permanent place in serious sharpening kits.
Care Instructions: Splash with water before use - do not soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. The 20mm thickness gives this stone excellent longevity with regular flattening maintenance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nalest||item-1||solidtemplate||allnast||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-leather-strop-29.png||||||Naniwa Leather Strop||IU-1100||specials > linecooks > sharpening-stones > allnast||Resources > For Professionals > Sharpening Stones > Naniwa Sharpening Stones > ||39.000 ||||||||||||1||1||1||0||||||||This Naniwa leather strop is mounted on a wooden base to ensure even stropping. Stropping is the crucial final stage in achieving razor-sharp edges, and this strop excels at removing persistent burrs that finer whetstones leave behind, resulting in an exceptionally sharp and smooth finish. It's ideal for daily maintenance and perfecting the sharpening of your knives. Additionally, the strop features a soft, non-slip pad on the bottom to secure it to your countertop during use. Measures 210mm x 70mm x 20mm. Weight: 200 g Material: Cowhide + Magnolia Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nalowa10gr||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-1000-grit-75.png||||||Naniwa Lobster Waterstone 1,000 Grit||NAJ-510||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||22.000 ||||||||||||1||1||1||0||||||||Experience the affordable luxury of the Naniwa Lobster series of stones, the best budget-friendly option from Naniwa. With the robustness of a Naniwa stone and the cost-effectiveness of a budget water stone, this 1,000 grit stone is designed to impress.
For superior performance, immerse the stones in water until no more bubbles surface, typically about 5 minutes. This is a traditional water stone practice that ensures a quick and effective sharpening process.
Stand out from the crowd of economical alternatives with the full-sized Naniwa Lobster stones. Measuring 8 1/4" (210mm) long and 2 1/2" (65mm) wide, and a thickness of 30mm, they provide an expansive surface for your sharpening needs.
Proudly manufactured by Naniwa in Vietnam.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nalowa220gr||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-220-grit-78.png||||||Naniwa Lobster Waterstone 220 Grit||NAJ-502||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||22.000 ||||||||||||1||1||1||0||||||||The Naniwa Lobster series is Naniwa's entry-level waterstone line - full-sized stones at a price that makes it easy to build out a progression without committing to premium stones at every grit. The 220 grit sits at the coarse end of the lineup, designed for the kind of work where you need to move metal quickly: dull edges that have been neglected for too long, minor chips, and establishing bevels on knives that have lost their geometry. It is not a maintenance stone - it is a problem-solving stone that you reach for when a finer grit would take too long.
The Lobster line uses a softer bond than Naniwa's Chosera Pro range, which means it releases abrasive particles more readily and builds a slurry quickly. At 220 grit that softness is actually useful - it keeps the cutting surface fresh and aggressive through the session, which is what you want when your primary goal is metal removal. The stone requires soaking before use, in the traditional waterstone manner - submerge until the bubbles stop, about five minutes, and it is ready. Full-size dimensions at 210 x 65 x 30mm give you a proper sharpening surface that works with standard stone holders. Made by Naniwa in Vietnam, which is how they keep the price at a level that makes coarse grit accessible to everyone.
What Customers Are Saying: The one reviewer gave it five stars and called it a great starting point - noting it is on the softer side but kicks up a burr quickly, works well on both carbon and softer stainless steels, and is exactly the right first step for dull knives and minor chip repairs. That is the precise use case this stone is built for, and it delivers on it.
Care Instructions: Soak in water until bubbles stop before each use - approximately five minutes. Flatten regularly with a diamond plate to maintain a true surface; the softer bond means this stone dishes faster than harder stones and benefits from more frequent flattening. Rinse after use and store dry. Handle with care - traditional waterstone construction is more fragile than glass-backed stones.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nalowa30gr||item-1||solidtemplate||allnast||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-3000-grit-89.png||||||Naniwa Lobster Waterstone 3,000 Grit||NAJ-530||specials > linecooks > sharpening-stones > allnast||Resources > For Professionals > Sharpening Stones > Naniwa Sharpening Stones > ||33.000 ||||||||||||1||1||1||0||||||||The 3000 grit stone is where a basic sharpening progression ends for most kitchen knife work - refined enough to produce a clean, polished edge with good cutting performance, practical enough to serve as a daily maintenance stone without overthinking the session. The Naniwa Lobster 3000 puts that finishing capability in a full-sized stone at a price that makes it easy to build out a complete entry-level kit. Pair it with the Lobster 220 for chip repair and the 1000 for bevel setting, and you have a three-stone progression that covers everything most cooks will ever need.
The Lobster series uses a softer bond than Naniwa's Chosera Pro range, which at 3000 grit means the stone generates slurry quickly and transitions smoothly into the polishing work that characterizes this grit level. The stone requires soaking before use - submerge until the bubbles stop, about five minutes - and it is ready to go. At 20mm thick this is slightly thinner than the coarser grits in the Lobster lineup, which is the standard profile for the 3000 version across the series. Full dimensions of 210 x 65mm give you a proper full-size sharpening surface that fits standard stone holders. Made by Naniwa in Vietnam, which is what keeps the Lobster series accessible to anyone building their first serious stone kit.
Care Instructions: Soak in water until bubbles stop before each use - approximately five minutes. Flatten regularly with a diamond plate; the softer bond means this stone dishes faster than harder alternatives and benefits from consistent maintenance. Rinse after use and store dry. Handle with care - traditional waterstone construction is more fragile than glass-backed stones.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|stonebox||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/stone-box-23.png||||||Naniwa Multi Stone 1K/3K w/ Free Stone Holder||MV-510-530||newarrivals||New Arrivals > ||30.000 ||||||||||||1||1||1||0||||||||Introducing the Naniwa Multi Stone 1000/3000 Grit, your go-to solution for honing your blades to perfection. Whether you're a seasoned pro or just starting out, this dependable stone is a must-have addition to your toolkit. Crafted by Naniwa, renowned for quality, this stone is ideal for those beginning their sharpening journey.
The 1,000 grit (red) side sets the perfect edge, effortlessly creating a burr for optimal sharpness. Meanwhile, the 3,000 grit (yellow) side refines and polishes, leaving your blades with a pristine finish. With its Japanese-style waterstone construction, you can trust in its longevity, while its affordability makes it a standout choice.
Proudly crafted in Vietnam, this stone bears the mark of quality. Have any questions? Feel free to reach out to us. Elevate your sharpening game with the Naniwa Multi Stone 1000/3000 Grit.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nanorushmat4||item-1||solidtemplate||stoneholders||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-non-slip-rubber-sharpening-mat-450mm-13.png||||||Naniwa Non-Slip Rubber Sharpening Mat 450mm||No-Slip-Mat||specials > linecooks > shac > stoneholders||Resources > For Professionals > Sharpening Accessories > Stone Holders > ||12.000 ||||||||||||1||1||1||0||||||||The Naniwa Non-Slip Rubber Sharpening Mat is a simple, effective way to stabilize your sharpening setup and keep your work area clean. Made from flexible rubber with excellent grip, it holds your stone securely in place to prevent slipping while you sharpen. You can place your stone directly on the mat or use it underneath a stone holder for added stability.
The large 450mm x 200mm surface gives you plenty of room for any sharpening stone, while also helping to catch water and slurry to protect your countertop. It offers excellent abrasion resistance and good elasticity for long-term durability, and it will not transfer color to your work surface. This is an easy, practical upgrade for any sharpening station.
Care Instructions: Rinse with water after use and allow to air dry. Do not expose to high heat or use with oil-based substances, as prolonged exposure may degrade the material.
Brand: Naniwa Material: Rubber Use: Non-slip sharpening mat Color Transfer: No Elasticity: Good Abrasion Resistance: Excellent Indoor Use: Excellent Outdoor Use: Not Recommended Oil Resistance: Not Good Max Temperature: 149°F (65°C) Length: 450mm Width: 200mm Thickness: 0.85mm Made in Thailand||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naruer1||item-1||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-rust-eraser-191.png||||||Naniwa Rust Eraser - Fine||A-904||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||9.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naruer||item-1||solidtemplate||rustremovers||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-rust-eraser-198.png||||||Naniwa Rust Eraser - Medium||A-903||specials > linecooks > shac > rustremovers||Resources > For Professionals > Sharpening Accessories > Rust Removers > ||9.000 ||||||||||||1||1||1||0||||||||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||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|allnast||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/all-naniwa-stones-54.png||||||Naniwa Sharpening Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||nalowa220gr nalowa10gr nalowa30gr ch400grstwib ch600grstba ch800grstba nach10grwast nach200grshs ch3grstba nach50grwast nach10supowa nasustbaexth superstone superstones1 nasust5gr superstone5 nasust8grnob na na12grsu naao2kgrbr natr220grst natrst10gr natrst40gr natrst60gr nasnwh8 ornasnwh8k anguforshst nastho harohadefebl yasttr nalest stonebox||||Naniwa is one of the largest and most respected sharpening stone manufacturers in Japan, and the range they produce is broad enough to cover every skill level and sharpening style. This section brings together all the Naniwa lines we carry in one place - Chosera Pro, Super Stones, Gouken, and more. If you are building a Naniwa progression, start here.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naniwa||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-53.png||||||Naniwa Stones||||equipment||Suppliers > ||||||||||||||0||1||0||0||||nalowa220gr nalowa10gr nalowa30gr ch400grstwib ch600grstba ch800grstba nach10grwast nach200grshs ch3grstba nach50grwast nach10supowa nasustbaexth superstone superstones1 nasust5gr superstone5 nasust8grnob na na12grsu naao2kgrbr natr220grst natrst10gr natrst40gr natrst60gr nasnwh8 ornasnwh8k anguforshst nastho harohadefebl yasttr||||Naniwa produces some of the most widely used sharpening stones in the world, and for good reason - consistent quality, a broad grit range, and lines that serve everyone from beginners to professional sharpeners. This is the full Naniwa product selection at CKTG: Chosera Pro, Super Stones, Advance Stones, and all supporting products in one section.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|superstone||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-1-000-grit-2cm-thick-no-base-58.png||||||Naniwa Super Stone 1,000 Grit||S2-410||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||64.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 1,000 to the Advance 1,000.
A 1,000 stone is a very popular grit because it really starts to refine the edge of a blade. It is a great choice after using a 220 or 400 grit stone. If the edge is not dull or does not need a new bevel set, you really don’t need to start any coarser than this. The Naniwa Super Stones work well for everything from restoring an edge or repairing chips to simply touching up the edge.
Employing a new resin bonding method, these stones have a higher grit concentration and thus provide a fast, efficient, and smooth sharpening process.
Thousands of people have learned to sharpen with these excellent stones and continue to enjoy the results they give. With their slightly softer qualities, they are one of the easiest stones to learn to sharpen on and should provide you with years of productive use. The extra thickness of the new Super Stone aids in its stability and long life. These stones measure 210mm x 70mm x 20mm.
These are true splash-and-go stones that should not be soaked at all.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|na||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-10-000-grit-no-base-2cm-70.png||||||Naniwa Super Stone 10,000 Grit||S2-490||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||108.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 10,000 to the Advance 10,000.
The Naniwa Super 10,000 grit stone is renowned as one of the best polishing stones around. It leaves an amazing mirror-like finish on the blade of high-end Japanese knives or blades. This allows for ultra-silky cutting and slicing.
These stones are made using a resin bond method, which yields a higher quality stone than the old baked method used with cheaper stones. It offers almost all of the performance of the much more expensive and fragile magnesia-based stones, but at a fraction of the cost. Also, a great benefit of this method is that the stones do not require soaking in water prior to use (in fact, they should never be soaked). A quick spray or splash of water is all that is needed and you're ready to go.
This Naniwa Super 10,000 stone is extremely fine, just slightly more so than the 8,000. Your personal preferences and knife types will be the deciding factor as to which is better suited to your needs. It loads up quickly and is used to give a knife a final polished edge. It makes a perfect finishing stone for the best Japanese stainless or carbon steel knives, or for a high-quality European knife where you want a super fine, smooth, mirror-like edge.
The stones measure 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|na12grsu||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-12000-grit-superstone-no-base-2cm-70.png||||||Naniwa Super Stone 12,000 Grit||S2-491||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||128.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 12,000 to the Advance 12,000.
The Naniwa Super Stones are high-end sharpening stones (near the very top of the many lines Naniwa makes). CKTG is the sole North American distributor of these stones with no bases, which are made a full 2 cm (0.75”) thick. Many of the cheaper stones you'll find are just 1 cm thick and so can wear down after just a few years of use. Or worse, they stand the chance of cracking more easily since there's just not enough strength in the thin material.
The ceramic compounds used to manufacture these Super Stones are also of very high quality, and so they strike a great balance between their ability to polish a super fine edge without too much work, while still being long-lasting and strong. They tend to sit on the softer side of the stones available. These are truly excellent sharpening stones, suitable for any pro or serious home chef. The 12,000 Super Stone occupies the high end of the grit range of this line and is one of the finest polishing stones available. It will be the final stone you use to obtain that perfect mirror edge.
Overall size is also a feature, as smaller stones are more difficult to work with. It's nice to have the extra surface area when sharpening a santoku or chef's knife. This is a splash-and-go stone, so it must not be soaked. It measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|superstones1||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-2-000-grit-2cm-no-base-70.png||||||Naniwa Super Stone 2,000 Grit||S2-420||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||71.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 2,000 to the Advance 2,000.
The Naniwa Super Stones are softer than those in the ubiquitous Naniwa Chosera line. This makes the Super Series ideal for those who are beginners or who prefer a softer and quicker-to-slurry stone. You will also notice that the finer characteristics of the stones make it easier to sharpen without sacrificing overall performance.
This 2K grit stone is fine enough for many sharpening applications. The Naniwa Super stone will leave your knife with an edge better than most factory edges. At this grit size, this stone is considerably finer than any stones marked “fine” that you will find in most outlets.
Each stone measures 210 mm x 70 mm x 20 mm. The stone is certainly thick enough to provide many years of sharpening. We at CKTG are happy to be the only US distributor of Naniwa Super Stones that come in the larger 20 mm thickness without bases.
Unlike traditional Japanese waterstones, these do not require soaking ahead of time. To use these stones, just apply a bit of water to the surface and you’re ready to sharpen. Make sure to dry them thoroughly before storing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nasust5gr||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-3-000-grit-2cm-no-base-70.png||||||Naniwa Super Stone 3,000 Grit||S2-430||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||76.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 3,000 to the Advance 3,000.
This is the new version of the Naniwa Super Stone with new packaging. They are made with a new resin bond and a tighter control of grit particle size. This bonding agent gives the stones two distinct advantages. First, the resin bond allows for a higher concentration of abrasive particles compared with less expensive methods of stone bonding. The higher abrasive levels contribute to the speed and ease of sharpening. Second, these resin-bonded stones don't require soaking in water prior to use; just a sprinkle on the top is all that is needed. Do not soak these stones!
The Naniwa 3,000 Super Stone makes for a great final stone--a perfect step up from the 1,000 grit stone. It is also fine enough to be used prior to using an ultra-fine 8,000 or 10,000 grit polishing stone.
For those seeking a silkier edge for their Western-style knives, the Naniwa Super Stone 3,000 makes the perfect finishing stone. If you are sharpening Japanese knives, this stone will reduce your sharpening time when you move on to finer grit stones. This stone loads up very quickly and produces ultra-smooth results. If you are considering purchasing a set of Japanese waterstones, we highly recommend the Naniwa Super Stones as a great place to start your sharpening odyssey.
Do not forget that these are true splash-and-go type stones and must not be soaked under any circumstances. Just apply a slight sprinkle of water and you are ready to create that super edge you've been dreaming about!
These stones measure 210 mm x 70 mm x 20 mm. We are happy to be the only US distributor of Naniwa Super Stones that come in the larger 20 mm thickness without bases.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nasustbaexth||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-baseless-2cm-thick-400x-65.png||||||Naniwa Super Stone 400 Grit||S2-404||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||55.000 ||||||
||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 8,000 to the Standard 8,000.
The knife is 135mm in length and works well as a small utility knife, steak knife, or large paring knife. It has a very comfortable handle and an overall fit and finish that totally belie its price. It is a true all-around blade for many kitchen tasks. It is small enough for intricate work yet long enough for slicing and chopping most medium-sized ingredients. It is a light- to medium-weight blade with a good symmetrical grind, which offers clean and precise cuts. This is undoubtedly a high-value item and a great introduction to Japanese blades for those used to traditional Western knives.
One blade features a micro-serrated edge to grip slippery surfaces, while the opposing blade is razor-polished for clean, forceful cuts through tough materials. The drop-forged stainless steel blades are exceptionally strong and are joined with an adjustable nut and quick-release joint, allowing you to fine-tune blade tension and separate the shears easily for thorough cleaning. Slightly right-handed in handle shape, they’re still comfortably used by many left-handed cooks as well.
Care Instructions: Hand wash and dry immediately after use. Use the quick-release joint to separate the blades for deep cleaning as needed. Avoid the dishwasher to preserve edge sharpness and joint tension.
The paired-blade design is what sets these apart from a standard pair of scissors. One blade carries a micro-serrated edge that grips and holds food securely during the cut, while the other is polished smooth. That combination prevents slipping and tearing, making the snips equally effective on delicate fresh herbs, shellfish, packaging, and general kitchen prep work. The action is clean and the size keeps them from feeling unwieldy in tighter cutting situations.
- Maker: MAC Knife Inc.
- Location: Seki City, Japan
- Blade: One micro-serrated, one smooth
- Overall Length: 6.5 in
Care Instructions: Hand wash with mild soap and dry thoroughly after each use. Avoid the dishwasher, which can dull the micro-serrated edge and degrade the pivot action over time. Store in a drawer or utensil holder where the blades are protected from contact with other tools.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/mac-knives-83.png||||||MAC Knives||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||macsukn macpr macchefs allmacknives||||MAC Knives are made in Japan using high carbon steel, chrome, vanadium, molybdenum, and tungsten. The result is an extraordinary blade with an HRC is approximately 59-61 Rockwell hardness. MAC offers razor-sharp edges.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macpr||item.||solidtemplate||macknives||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-83.png||||||MAC Professional||||kitchen-knives > macknives||Knife Brands > MAC Knives > ||||||||||||||0||1||0||0||||macprpakn31 macprpakn5 macprbokn6 macprutkn6 macprna16 macprmisa61 macprfikn7 macpr8hoedch macprmichkn8 macprmichkn9 mac-black-ceramic-honing-rod mac-small-honing-rod||||MAC has been making knives in Seki City, Japan since 1964, and the Professional series is their most trusted line. Each knife is forged from MACs proprietary chrome-moly vanadium steel — hard enough for excellent edge retention, tough enough to resist chipping. Bolstered western handles and stain-resistant blades make these an easy recommendation for any serious kitchen. Hand wash only.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macpr8hoedch||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-8-chef-s-knife-with-dimples-302.png||||||MAC Professional Dimpled Chef's Knife 210mm||MTH-80||kitchen-knives > macknives > macpr||Knife Brands > MAC Knives > MAC Professional > ||145.000 ||||||
Average rating is 4.8
By: ravichopra
Bloomfield Hills,MIOne of the best values in 8" chef’s knives out there. If I had $100 and needed a chef’s knife in this length,this is the one I’d get every time. Mac handles run smaller and fit both my and my wife’s hands well. I like the thin blade geometry (2mm at the bolster) and the blade is sharp Out of the box and stays that way for a long time. The dimples do nothing,but they look nice.
0.3By: Toy Man
Beaverton OregonI have fancier knives but this is the one I use 95 percent of the time.
It was not particularly sharp out of the box but some work the the EdgePro gave it a very nice edge.
Retains an excellent 15 degree edge but not a 10 degree.
0.3It was not particularly sharp out of the box but some work the the EdgePro gave it a very nice edge.
Retains an excellent 15 degree edge but not a 10 degree.
By: Mark M
Orlando,FLSuper sharp! This was a big upgrade for me from my German knives. It wasn’t a wallet killer,so that made it an easy decision.
0.3By: Hurruh
Traverse City,MiGreat all-around knife,sharpens easily to a razor edge and holds it fairly well. My only complaints are that it could use a bit bigger handle and I wish I would have went with the 9 1/2".
0.3By: Mark G. Rys
Saint Paul,MNThe knife was purchased for a wedding present so I didn’t use the knife. I couldn’t help taking it out of the box to inspect it and see how it felt in my hand. If I didn’t have a extensive set of Wustoff classics and looking for a Takeda soon down the road I wouldn’t give it a second thought as a personal purchase. What I can say however is that the service and delivery provided by Mark of Chefknivestogo was,as always,first class. I have corresponded with Mark regarding questions about sharpening stones,various knife products and Mark has always responded promptly and in a courteous,professional manner. I wouldn’t purchase a knife anywhere else other than from Mark at Chefknivestogo. Thanks Mark.
0.3By: james
philadelphia,PAi’ve had a henckels pro and new wusthof with the PETec edge. they’re nice,solid well build knives,but for performance,the MAC blows them away. it’s lighter,more agile,and so much sharper than i’ve ever experienced. cuts an onion like it’s butter. looking forward to making a lot of things that require a lot of knife work! thanks Mark for the great service.
0.3
Average rating is 5
By: Dennis Pinto
Raleigh,NCI recently purchased a MAC Professional Series 7” filet knife and wanted to write a review since there is nothing on the web about it. This is my seventh MAC,however I also have Shun,Moritaka,Takeda and Forschner. I think I have around 30 high-endish knives. I love my true Japanese Kuro-uchi knives but cutting through acidic foods (tomatoes and citrus fruits) leave the blade stained and uneven in color from base to tip. It does not effect the cutting ability but it just looks ugly. So I usually grab my Mac’s for those jobs. Also,I rarely use my large knives (>7”) unless it’s a slicer. Even my $200 MAC 10” Chef knife gets little use.
So,I was looking for a knife to replace my German filet knife. Had my eye on this MAC Filet for years but had a hard time justifying the cost $145 new but can be had just about everywhere for $120. I didn’t understand why cost so much more than other MAC blades in similar length. Until It arrived. First of all,the knife is very substantial. Significantly larger handle than their petty knives but what is more unique is the blade. It’s impossibly thin. It’s flexible but not flimsy. Balance at the bolster with a pinch grip right on. Definitely inspires confidence. I’ve never seen a profile quite like this either,leads me to believe that it could also be used as a short-slicing knife. They way that it sails through tomatoes with just a little puts a smile on your face. As I said,I love all of my knives but since little is written about this 7” Filet,I wanted to let everyone know this knife rules. Mark sent the knife out same day,free shipping and it arrived one day early. The thing I like about dealing with Chef Knives To Go is that Mark offer an unbiased opinion and stands behind his products.
0.3So,I was looking for a knife to replace my German filet knife. Had my eye on this MAC Filet for years but had a hard time justifying the cost $145 new but can be had just about everywhere for $120. I didn’t understand why cost so much more than other MAC blades in similar length. Until It arrived. First of all,the knife is very substantial. Significantly larger handle than their petty knives but what is more unique is the blade. It’s impossibly thin. It’s flexible but not flimsy. Balance at the bolster with a pinch grip right on. Definitely inspires confidence. I’ve never seen a profile quite like this either,leads me to believe that it could also be used as a short-slicing knife. They way that it sails through tomatoes with just a little puts a smile on your face. As I said,I love all of my knives but since little is written about this 7” Filet,I wanted to let everyone know this knife rules. Mark sent the knife out same day,free shipping and it arrived one day early. The thing I like about dealing with Chef Knives To Go is that Mark offer an unbiased opinion and stands behind his products.
The blade is roll forged from MACs chrome-moly vanadium steel, an alloy engineered to achieve thinness and edge retention without the brittleness that compromises many hard stainless steels. At 2mm at the heel and just 4.1 oz total, the knife is notably light and flexible — thin enough to glide between flesh and skin with minimal resistance, with enough flex to track cleanly along pin bones and ribs on both round and flat fish. The blade profile is distinctive within the MAC lineup, narrower and more tapered than the petty or chef knives, and several reviewers note it doubles effectively as a short slicer for tasks beyond fish work. The bolster provides a well-balanced weight distribution that keeps the knife feeling controlled through the long, deliberate strokes that filleting requires. MAC backs this knife with a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: Reviewers with extensive knife collections describe this as one of the more underappreciated knives in the MAC lineup, noting that the blade geometry is unlike anything else in the range — thin to a degree that surprises even experienced cooks. Sharpness out of the box is consistently praised, with multiple owners describing clean first-use performance on whole salmon and various round fish. One long-term MAC collector with over thirty knives notes the balance at the bolster as particularly well executed, and several buyers mention the knife working equally well for slicing tasks beyond its intended fish work. CKTG service and same-day shipping are mentioned positively by name.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. Rinse promptly after contact with fish and dry thoroughly before storing to maintain the edge and prevent any surface discoloration. The steel responds well to water stones and ceramic honing rods. The flexible blade requires care on the sharpening stone — maintain consistent angle and light pressure to avoid uneven wear. Avoid hard bones and frozen product.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel, Roll Forged
- Steel: Proprietary Chrome-Moly Vanadium
- Edge Grind: Double Bevel
- Blade Length: 170mm
- Total Length: 333mm
- Spine Thickness at Heel: 2mm
- Blade Height: 27mm
- Weight: 4.1 oz (115g)
- Warranty: 25 years against defects
Average rating is 4
By: cindi
bloomington ilProduct as I expected and very nice quality. Arrived in good time. Very satisfied.
0.3The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered for thinness and edge retention in a way that most conventional stainless steels cannot replicate. The triangular profile of the honesuki is purpose-designed for the specific demands of poultry work — the pointed tip navigates cleanly around joints and along the backbone, the flat spine provides control when pushing through cartilage, and the overall geometry keeps the blade tracking close to bone without binding or deflecting. At 155mm the blade length is well suited to everything from a standard chicken to a small turkey or game bird. The spine runs 3mm at the heel, giving the knife enough backbone for the occasional firm push through a joint without sacrificing the agility needed for detailed work. The western-style handle sits comfortably through the repetitive motions of fabrication work, and at 7.0 oz the knife has enough presence to feel authoritative without becoming tiring.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. Rinse promptly after contact with raw poultry and dry thoroughly before storing. The steel responds well to water stones and ceramic honing rods; regular maintenance between sharpenings will keep the edge performing through repeated use. Avoid hard bones beyond poultry joints and do not use the knife on frozen product.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel, Roll Forged
- Steel: Proprietary Chrome-Moly Vanadium
- Edge Grind: Double Bevel
- Blade Length: 155mm
- Total Length: 265mm
- Spine Thickness at Heel: 3mm
- Blade Height: 43mm
- Weight: 7.0 oz (198g)
- Warranty: 25 years against defects
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macprmichkn8||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-mighty-chef-s-knife-8-1-2-290.png||||||MAC Professional Mighty Chef's Knife 230mm||MBK-85||kitchen-knives > macknives > macpr||Knife Brands > MAC Knives > MAC Professional > ||225.000 ||||||
Average rating is 4.3
By: james
New Haven,CT0.3By: Adam
Minneapolis,MN This is my first MAC. I was influenced by the fact that Thomas Keller endorses them. I must say,they are simply the sharpest knife I have ever used. It’s two thumbs up!!
0.3By: Tom
NY,NYGot it less than a week and chipped due to hitting a tiny fishbone. Very not happy with the quality. So hopefully mac will make it up sending it to them.
0.3By: Steve
Loves Park,ILWhen the knife arrived,the sharpness was acceptable. It certainly was not this OOTB razor that many claim MAC’s are. The knife has a fantistic feel in the hand. Very no fatigue when using at all. QC of craftmanship is good,not great. Overall,I would recommend this knife. I do believe that there are better values than MAC blade wise. Handle wise,this is as good as it gets for me. I deduct 1/2 star for value and QC.
0.3By: Steve
Loves Park,ILEven though the US market is now flooded with Japanese kitchen knives,the MAC pro will hold it’s ground. Very good ss blade. It’s a real kitchen knife. It is not a whippy laser nor a heavy German style knife. The 8.5 MAC pro has perfect balance. I have NEVER used a knife that has this good of a feel in my hand. I would not recommend the 8.5 or the 9.5 for a womens hand. This is a different handle than the 8" Mighty. Craftmanship is very good,not perfect. Blade geometry suits me very well. I would say a solid 4.5 stars. I will add a final note; many people comment how easy the MAC pro’s are to sharpen,I did not find that to be the case. I put a super nice polished edge on it,but it’s harder steel than I would have thought. Still highly recommended!
0.3By: Daniel
Lakewood,OhioI love this knife,aside from being lovely,it is super sharp right out of the box and has been in regular use since the day i got it without incident. I would buy it again in a second.
0.3The blade is roll forged from MACs proprietary chrome-moly vanadium semi-stainless steel, engineered to be thin — 2mm at the heel — while staying tough enough to resist chipping under normal use. The 48mm blade height gives the knife a substantial presence on the board and good knuckle clearance, while the geometry stays lean enough to avoid the wedging that plagues thicker western knives through dense produce and larger cuts. At 7.5 oz the MBK-85 has more mass than the 210mm version, which is by design — the added length and weight work together to give the knife a decisive feel through each stroke without requiring extra force. The western-style handle is proportioned for larger hands and balances the longer blade predictably at the pinch grip. MAC backs this knife with a 25-year warranty against defects in materials and workmanship. As with all hard steels, avoid bones and hard materials that could chip the edge — the 25-year warranty covers defects, not misuse.
What Customers Are Saying: Reviewers who use this knife consistently describe it as difficult to set aside once it is in rotation — several note spending months reaching for it exclusively over the rest of their collection. The handle feel and balance earn consistent praise, with multiple owners describing the in-hand comfort as among the best they have experienced regardless of price. Edge retention and sharpenability at 15 degrees per side draw repeated mention from cooks who maintain their own edges. A small number of reviewers note the out-of-the-box edge can vary, and one owner experienced a chip from contact with a fish bone — a reminder that the thin geometry rewards careful use on appropriate cutting tasks. The overall consensus is that this is a knife cooks develop a genuine attachment to.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The semi-stainless steel is low maintenance but benefits from prompt drying after contact with acidic ingredients. Sharpen on quality water stones at 15 degrees per side and maintain the edge regularly with a ceramic honing rod or strop between sessions. Avoid bones, frozen foods, and hard cutting surfaces that could chip the thin edge geometry.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel, Roll Forged
- Steel: Proprietary Chrome-Moly Vanadium
- Edge Grind: Double Bevel
- Blade Length: 227mm
- Total Length: 333mm
- Spine Thickness at Heel: 2mm
- Blade Height: 48mm
- Weight: 7.5 oz (212g)
- Warranty: 25 years against defects
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macprmichkn9||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-mighty-chef-s-knife-9-1-2-286.png||||||MAC Professional Mighty Chef's Knife 240mm||MBK-95||kitchen-knives > macknives > macpr||Knife Brands > MAC Knives > MAC Professional > ||250.000 ||||||
Average rating is 4.9
By: Kel @ KnifeForums
Portland,ORThis gyuto was my entrance into Japanese knives and I still use it almost every day.
I think of it as a great compromise between the German classics and the Japanese blades. The blade profile is somewhere between the shallowness of the gyuto and the stout rock ability of the Germans. It is slightly lighter than something like a Henckels but retains some of the heft that German knife users might have come to like. Its western handle is very comfortable but it eliminates the heavy bolster found on older German knives.
I would wholeheartedly recommend this knife as a smooth transition from "house knives" or Germans into the world of Japanese cutlery. You’ll continue using it even after you’ve become obsessed and have started to buy custom Japanese show-off pieces.
0.3I think of it as a great compromise between the German classics and the Japanese blades. The blade profile is somewhere between the shallowness of the gyuto and the stout rock ability of the Germans. It is slightly lighter than something like a Henckels but retains some of the heft that German knife users might have come to like. Its western handle is very comfortable but it eliminates the heavy bolster found on older German knives.
I would wholeheartedly recommend this knife as a smooth transition from "house knives" or Germans into the world of Japanese cutlery. You’ll continue using it even after you’ve become obsessed and have started to buy custom Japanese show-off pieces.
By: Michael @ KF
Berkeley,CAThis is the best mass produced knife I own - my first foray into Japanese knives,and still one of the favorites in my ever growing collection.
The Blade is super thin and good geometry with a bit of curve(good to rock) and flex(not crazy flex,but coupled with its lightweight,enough to make it real nimble)... The steel is not the hardest out there,but it will hold an edge for awhile... the mac pro sharpens better and easier than any knife in my collection.
Meanwhile,the handle and overall fit and finish are great. This knife does real work in the hand and feels really good doing it.
At this price point,I would buy this knife with no hesitation.
0.3The Blade is super thin and good geometry with a bit of curve(good to rock) and flex(not crazy flex,but coupled with its lightweight,enough to make it real nimble)... The steel is not the hardest out there,but it will hold an edge for awhile... the mac pro sharpens better and easier than any knife in my collection.
Meanwhile,the handle and overall fit and finish are great. This knife does real work in the hand and feels really good doing it.
At this price point,I would buy this knife with no hesitation.
By: Aaron
Madison,WIThis is a really well designed knife,fits well in your hand,and is razor sharp. Slicing has never been easier. I hated using dull chef’s knives to cut up vegetables,so I spent some money on a nice knife and this was totally worth it.
0.3By: Huy
HB,CABelieve the Hype! It is THAT good! I can’t imagine a better workhorse.
0.3By: Brenda Morrison
IllinoisQuick,fast delivery. I bought it as a gift for someone.
0.3By: Chuck
La Jolla,CaAwesome knife,feels well balanced in my hand (not nearly as heavy as a wusthof or german style knife). After performing a variety of kitchen tasks ranging from choping onions to breaking down a chicken,I was really happy with how well the knife cut!
0.3By: Matthew Curtis
AlaskaGreat product,fast shipping,amazing service!!! This is the second purchase I have made from chefknivestogo.com and there will me more in the future!!
0.3By: Dan
GAThis has become my main go-to knife in the kitchen. Coming from a forged German chef’s knife,the MAC is far more nimble and versatile. It’s a perfect meld of Western and Japanese design. The bolsterless blade produces a much more comfortable pinch grip. Also,since there’s no bolster to push your fingers back,the 9.5" is MUCH easier to control for fine work than even an 8" German blade. The length is a nice compromise for folks who find a 10" too long. It’s not a short knife by any stretch,but it’s a sensibly sized blade. Out of the box,it’s shaving sharp with a beautifully finished blade. An occasional touch-up on the MAC ceramic honing rod keeps it that way,even with hard professional use.
0.3By: Jameel
Mt Laurel,NJThis is an excellent knife. Very sharp out the box. The handle is very comfortable. The only quip I have is that the wood around the underbelly of the handle seemed to raise up a little so as not to be seamless after the first or second time I hand washed the knife (the knife was never submerged in water,only run underneath the tap for rinsing). Handle aside,I love the knife and it’s length. The length took some getting used to,but it’s wonderful once you make room for it.
0.3The blade is roll forged from MACs proprietary chrome-moly vanadium semi-stainless steel, 2.5mm at the heel and engineered to stay thin, tough, and capable of holding a keen edge through hard daily use. The 51mm blade height is the tallest in the Professional line, providing ample knuckle clearance and enough surface area to handle full-sized proteins and large-volume produce prep without the blade feeling cramped. The absence of a bolster allows a full pinch grip all the way to the heel — a detail several reviewers note makes the 240mm length feel more controllable for fine work than an 8-inch German bolstered knife. At 7.9 oz the knife has genuine presence without the fatigue-inducing heft of heavier western designs. MAC backs the MBK-95 with a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: The reviews on this knife are among the most enthusiastic in the MAC Professional lineup. Professional cooks describe it as a go-to workhorse that handles everything from brunoise to breaking down squash, and several note they have owned the knife for years and continue reaching for it over more expensive options. Cooks coming from German brands consistently describe the transition as a revelation — lighter, sharper, and more agile at a length they thought would be unwieldy. Multiple buyers have purchased a second for a family member after positive long-term experience with their own. A few reviewers note the handle runs on the smaller side for larger hands, and one mentions the semi-stainless steel shows scratches more readily than expected — practical considerations worth noting for those who prefer a mirror finish. CKTG service and fast shipping are cited positively by name across multiple reviews.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The semi-stainless steel is low maintenance but benefits from prompt drying after contact with acidic ingredients. Regular maintenance on a MAC ceramic honing rod or quality strop between sharpenings will extend edge life considerably. Sharpen on water stones when needed and avoid hard bones, frozen foods, and glass or ceramic cutting surfaces that could damage the thin edge geometry.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel, Roll Forged
- Steel: Proprietary Chrome-Moly Vanadium
- Edge Grind: Double Bevel
- Blade Length: 247mm
- Total Length: 363mm
- Spine Thickness at Heel: 2.5mm
- Blade Height: 51mm
- Weight: 7.9 oz (224g)
- Warranty: 25 years against defects
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macprna16||item-1||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-nakiri-165mm-46.png||||||Mac Professional Nakiri 165mm||MJU-65||kitchen-knives > macknives > macpr||Knife Brands > MAC Knives > MAC Professional > ||138.000 ||||||||||||1||1||1||0||||||||The nakiri — Japans dedicated vegetable knife — is built around one purpose: clean, efficient cuts through produce without the rocking motion or curved tip of a chef knife. The flat edge profile allows full contact with the board on every stroke, which means more consistent slices, less wedging through dense vegetables, and a rhythm of cutting that experienced cooks find hard to give up once they have tried it. MAC has been making knives in Seki City since 1964, and the MJU-65 brings the same steel and standards from the Professional line to this classic Japanese format.
The blade is crafted from MACs proprietary chrome-moly vanadium steel, hardened to 60 HRC — a meaningful step up from most entry-level stainless steels, delivering better edge retention and a finer geometry without brittleness. The double bevel edge is ground to 15 degrees per side, producing a precise, acute cutting angle well suited to the push-cut technique that the nakiri format encourages. At 47mm blade height there is generous knuckle clearance for comfortable board work, and the 2.5mm spine provides enough rigidity to work through harder root vegetables without flexing. The riveted handle is made from resin pakka wood with a steel bolster that improves balance and keeps the knife feeling grounded through extended prep sessions. At 5.6 oz the knife has more presence than MACs lighter petty knives, appropriate for a format designed to handle serious vegetable work.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The chrome-moly vanadium steel responds well to water stones and ceramic honing rods; regular maintenance on a honing rod between sharpenings will keep the edge performing at its best. Use wood or rubber cutting boards only to protect the edge geometry. Avoid hard bones and frozen foods.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel
- Steel: Proprietary Chrome-Moly Vanadium
- HRC: 60
- Edge Grind: Double Bevel
- Bevel: 15 degrees per side
- Handle: Resin Pakka Wood, Riveted
- Blade Length: 163mm
- Total Length: 297mm
- Spine Thickness at Heel: 2.5mm
- Blade Height: 47mm
- Weight: 5.6 oz (182g)
Average rating is 4.5
By: CaptCaliber
Asheville,NCGreat little paring knife. holds an edge for what seems like an eternity. Long handle nicely balances the blade. Highly stain-resistant,unlike some MACs.
0.3By: ravichopra
Bloomfield Hills,MISmall,thin,and sharp,I really like this Mac parer. I like Mac Pros as a step up in fit,finish,and blade geometry from Tojiro,while still providing a great bargain price. Really easy to sharpen as well.
0.3By: Michelle Chase
Moncton,New Brunswick,CanadaLove all of my MAC knives. This one no exception
0.3By: Huy
HB,CAIt came dull out of the box,which is surprising for MAC. F&F was poor,with noticeable gaps where the wood meets the metal tang. Handle and profile of the knife don’t work well for my large hands,leaving too much distance between the knife and the food. The heel of the knife is too thick,which is also counterproductive for me.
Good thing is it is very stain resistant.
The Shun is superior to this in all ways but the stain-resistance. Total let down for me,since I love the MAC Pro 9.5" Chef’s knife and the Superior Bread Knife so much. (both of which get 5 stars in my book)
0.3Good thing is it is very stain resistant.
The Shun is superior to this in all ways but the stain-resistance. Total let down for me,since I love the MAC Pro 9.5" Chef’s knife and the Superior Bread Knife so much. (both of which get 5 stars in my book)
By: DJ
FloridaThis a Great Paring knife,I had originally purchased a Tojiro paring Knife but I found that its blade (Even Though Its Sharp)is a little thick on the top which makes it extremely difficult to cut through vegetables like Potatoes and Carrots,but the MAC glides rite through them.
0.3By: Slimman
Everett WaI love this little paring knife. It just fits the hand so nicely. Out of box sharpness is excellent. Great balance and blade profile. I find that 3.5 inches is the sweet spot for me on a paring knife and this falls just short of that. I have two paring knives in my block. This one and a Shun. I much prefer this over the Shun.
0.3By: Ken Green
Manchester,CTGreat little knife.
0.3By: BillWard
Wingate,NCExcellent quality. Very please with knife.
0.3By: Eva Håkansson
SwedenThe very best knifes.
0.3By: Jameel
Mt Laurel,NJGreat knife. Sharp out of the box. Peeling tomatoes is a dream. Highly recommended.
0.3The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered for thinness, toughness, and edge retention in a way that most conventional stainless steels cannot match simultaneously. At 80mm the blade is compact and precise, well suited to in-hand work where the tip does most of the cutting. The spine measures 2mm at the heel and tapers toward a fine, responsive edge — thin enough to peel delicate produce cleanly and sharp enough to handle tomato skin without resistance. At just 2.2 oz the knife barely registers in hand, which makes it the right tool for tasks where control matters more than mass. The western-style handle is proportioned to balance the short blade naturally at the pinch grip. Like every MAC Professional knife, this parer carries a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: Reviewers consistently describe this as a knife that earns its place through daily use rather than first impressions. Several owners note that the compact blade length, which might seem limiting on paper, proves to be exactly right for in-hand precision work once they start using it. Edge retention and ease of resharpening come up repeatedly, with multiple reviewers noting it holds an edge well beyond expectations for the size. The knife has been favorably compared to paring knives at significantly higher price points by customers who own both, and a number of reviewers mention it as part of a broader MAC Professional collection they return to for daily cooking.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to water stones and ceramic rods; a few passes on a honing rod between sessions will keep the edge performing at its best. Avoid hard bones and frozen foods. The compact size makes it easy to store safely in a blade guard or sheath when not in use.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel, Roll Forged
- Steel: Proprietary Chrome-Moly Vanadium
- Edge Grind: Double Bevel
- Blade Length: 83mm
- Total Length: 187mm
- Spine Thickness at Heel: 2mm
- Blade Height: 20mm
- Weight: 2.2 oz (60g)
- Warranty: 25 years against defects
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macprpakn5||item.||solidtemplate||macpr||https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-paring-knife-5-142.png||||||MAC Professional Petty 120mm||PKF-50||kitchen-knives > macknives > macpr||Knife Brands > MAC Knives > MAC Professional > ||65.000 ||||||
Average rating is 4.7
By: ravichopra
Bloomfield Hills,MIAnother great Mac. My wife uses this as her tomato knife. Even juicy,ripe fruit part cleanly beneath it’s thin and wickedly sharp blade. Like all Macs it’s easy to keep sharp and sharpens up easily. A great value if you need a knife in this size.
0.3By: William Ehrbright
Minneapolis,MnIt’s what I ordered and I am pleased with it. Typical MAC Knife. Strong but with the right utensils,it will remain factory-edge-like.
0.3By: breakchef
Williamsburg,VAMy first MAC,and it hopefully won’t be my last. The blade came incredibly sharp out of the box,and the blade retention is out of this world. I don’t baby it,but it absolutely doesn’t show. Don’t write it off as a knife for fruit and veg work,it works better at cleaning strip loins and skirt steaks than any boning knife I’ve ever used.
0.3The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered to produce blades that are thin, tough, and capable of holding a keen edge without brittleness. At 2mm at the heel and just 2.3 oz total, this is a knife that disappears in hand — responsive and easy to control whether working at the board or peeling in hand. The blade height of 26mm keeps the profile nimble, and the tip is fine enough for detail work. Several reviewers have noted it performs well beyond typical petty territory, handling protein trimming and breaking down smaller cuts with the same ease as produce work. The western-style handle is comfortable and proportioned well for the blade length. Note that the CKTG 120mm petty saya is not compatible with this knife.
What Customers Are Saying: Reviewers consistently describe this as a knife that punches well above its size and price. Edge retention draws repeated praise — multiple owners note it holds its factory edge through extended daily use without needing frequent attention. Several customers who started with this as their first MAC describe it as the beginning of a broader collection, returning to add larger knives in the Professional line after positive experiences here. The thin blade geometry and out-of-the-box sharpness are the most commonly cited reasons for satisfaction, with one reviewer specifically noting it outperforms dedicated boning knives on protein trimming tasks.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to water stones and ceramic honing rods; regular light maintenance between sharpenings will extend edge life considerably. Avoid hard bones and frozen foods. Store in a blade guard or on a magnetic strip to protect the edge between uses.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel, Roll Forged
- Steel: Proprietary Chrome-Moly Vanadium
- Edge Grind: Double Bevel
- Blade Length: 123mm
- Total Length: 220mm
- Spine Thickness at Heel: 2mm
- Blade Height: 26mm
- Weight: 2.3 oz (65g)
Average rating is 4.8
By: ravichopra
Bloomfield Hills,MII’m increasingly skeptical of the value of a Santoku,particularly if you have a large kitchen. That said,this is my wife’s favorite knife. Fit and finish are really nice. The blade is about 2 mm thick at the bolster. It stays sharp for-bloody-ever. When it does dull,it’s super-easy to resharpen either on oil or waterstones. Be aware,though. The scalloped sides do not keep things from sticking. Look nice,though
0.3By: Ken Gregory
Bellingham,WAScary sharp,nice to hold,i hope I can keep it cutting as nice as when new!
0.3By: chris
Milwaukee,WII have been a Mac owner for a decade. That being said,I can produce an edge on this knife that I would put up against any Masamoto,Watanabe or Shig! This thing destroys tomatoes,as paper thin as possible!
0.3By: Jocelyne
FloridaGreat knife,great quality I would recommended it to any one that like to cook
0.3By: Jarett
Charleston,SCI am a professional chef and this knife holds up to everyday use. I have a forschner diamond steel I use every day and a wet stone once a week. This knife holds an incredibly sharp edge and is easy to sharpen. It does not have the fashionable appeal of a shun or other Damascus blade but is just as sharper or sharper (assuming you take good care of it. Great knife,great value.
0.3By: Mike
Snow Hill,mdVery sharp out of the box. Nice fit and finish. Fit my hand very well. I bought this as gift and it was very well received.
0.3The blade is roll forged from MACs proprietary chrome-moly vanadium steel — an alloy engineered to hit a balance point that most conventional stainless steels struggle with: hard enough to hold a keen, fine edge over extended use, tough enough to resist chipping under normal kitchen conditions. At 2mm at the heel the blade geometry is lean and low-resistance, making it light-feeling in use despite a weight of just over six ounces. The granton edge — hollow-ground scallops along the flat of the blade — reduces drag and helps food release during slicing. The western-style handle is compact by some standards, which suits smaller hands particularly well, and the knife balances predictably at the pinch grip. Like every knife in the MAC Professional line, this santoku carries a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: Professional cooks and home users alike describe this knife as a reliable daily performer that earns its place through consistent edge quality rather than visual appeal. Several long-term MAC owners note that the steel responds exceptionally well to water stones and honing rods, producing an edge that holds up through heavy prep sessions and resharpens without resistance. It has been purchased repeatedly as a gift and is frequently described as a household favorite — one reviewer notes it is their spouses most-reached-for knife. A few buyers mention that the granton scallops have a modest practical effect on food release, but the fit, finish, and sharpness earn universal approval.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to both water stones and ceramic honing rods; regular light maintenance on a honing rod will extend time between sharpenings considerably. Avoid hard bones, frozen foods, and hard cutting surfaces to protect the edge geometry.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel, Roll Forged
- Steel: Proprietary Chrome-Moly Vanadium
- Edge Grind: Double Bevel, Granton
- Blade Length: 169mm
- Total Length: 292mm
- Spine Thickness at Heel: 2mm
- Blade Height: 47mm
- Weight: 6.2 oz (175g)
- Warranty: 25 years against defects
Average rating is 4.4
By: Brian
Erie,PAHigh quality MAC Knife that works well.
0.3By: James
BostonI’m a professional cook and have had this knife for over a year now,and I can safely say that it was the best all around value in my knife bag. For around $50 this knife is razor sharp,holds a great edge,is easy to sharpen,and is very comfortable to use,not to mention quite durable. The 6" is the perfect size for finesse knife work,or for breaking down ducks,quail,etc. Essentially it can manage tasks that no paring knife could,yet will make your paring knife obsolete due to its small size. In my kitchen I use this knife more than my Misono chef’s knife...enough said.
0.3By: Ulrich
Ontario,CanadaI just got this knife and it is razor sharp and looks great. The only complaint I have is that I find the handle is way too short and I don’t even have big hands. I find the short handle makes it really awkward to hold.
0.3By: jl
Minneapolis,MNWonderful knife! Very sharp edge and great balance. Far outperforms my German utility knives. Again,it is VERY sharp so be careful.
0.3By: Eva Håkansson
SwedenThe very best knifes
0.3The blade is roll forged from MACs proprietary chrome-moly vanadium steel, engineered to be thin, tough, and capable of holding a keen edge under real daily use. At 2mm at the heel the geometry is lean and low-resistance, which makes the knife feel faster and more precise than its modest size might suggest. The 29mm blade height gives it enough surface to handle shallots, citrus, strawberries, and similar small produce with efficiency, while the fine tip excels at detail work and light protein tasks including breaking down smaller birds and trimming cuts where a chef knife would be excessive. Several professional reviewers note using it more than their primary chef knife for day-to-day work — a meaningful endorsement of how well the size and steel come together. The western-style handle is steel-bolstered and proportioned to balance the blade cleanly. MAC backs this knife with a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: Professional cooks and home users consistently describe this as the knife they reach for most, often noting it displaces both their paring knife and their chef knife for a wide range of tasks. Sharpness out of the box and edge retention over time are the two most repeated points of praise, with multiple reviewers comparing it favorably to German utility knives they had used previously. Cooks with smaller hands find the handle particularly well suited, while a few buyers with larger hands note the compact grip takes some adjustment. The knife has been purchased repeatedly as part of broader MAC collections and is frequently cited as the entry point that leads customers to the rest of the Professional line.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to water stones and ceramic honing rods; regular light maintenance between sharpenings will extend edge life considerably. Avoid hard bones and frozen foods. Store in a blade guard or on a magnetic strip to protect the edge between uses.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel, Roll Forged
- Steel: Proprietary Chrome-Moly Vanadium
- Edge Grind: Double Bevel
- Blade Length: 155mm
- Total Length: 262mm
- Spine Thickness at Heel: 2mm
- Blade Height: 29mm
- Weight: 2.8 oz (80g)
- Warranty: 25 years against defects
Average rating is 4.9
By: vtchef
vtThis is the best bread knife I have ever used. The slight curve really sets this knife apart.
0.3By: Michael S.
Clemmons,NCMy first dedicated bread knife. This particular make and model is routinely recommended around the world. Books,web sites,you name it and this one knife gets called out. People will talk about getting a handful of knives that cost well over $200 each but finish the set with *this* one. I love mine and an happy every time I pick it up and use it. Cakes,breads,boneless meats......they all react well to this blade.
I will give one or more for holiday gifts this year. It is a joy to use.
0.3I will give one or more for holiday gifts this year. It is a joy to use.
By: Will S.
MaineThis is the best bread knife that is readily available in my humble opinion. It is well worth the price over the more budget knives.
0.3By: Woo-bae Kim
breckenridge,covery good!!
0.3By: John
MichiganVery sharp. Outstanding Knife.
Great service from Chefsknivestogo.
0.3Great service from Chefsknivestogo.
By: Kevin
Columbus,OhioGreat knife for the money. I was unable to find a better value in my searches. Love it.
0.3By: Tom Mines
Alexandria,VirginiaThis MAC knife is everything I expected it to be. It cuts through bread easily and does not mangle the bread.
0.3By:
0.3By: Jack G
MTAn excellent bread knife,worth all the hype you’ve already heard about it!
0.3By: jaikumar chari venkat
sydney australiaA superb bread knife as I discovered whilst at work at the Sydney cricket ground.Had to make a ton of sandwiches for sale at the various retail outlets.Crisp baguettes with asst fillings were no match for the Mac.Am however waiting for an oppurtunity to use the mac on crisp puff pastry - That I reckon would be the ultimate test. Thanks Mark.
0.3By: Hampus
Gothenburg,SwedenThis is by far the best bread knife I’ve ever used. Beats the Victorinox. I cut thick crust sourdough bread and this stands out as the quickest and the most precise. Can’t imagine a better knife.
0.3By: Mark Palmquist
San Jose,CAAfter reading many glowing reviews of this knife and wanting something better than the decent Forschner I had for the past 10 years I bit the bullet and got one. I was shocked at how much better the Mac is,smooth crumb free cuts everything I have found. Crusty artisan breads to supper soft white bread to sponge cake the cuts are always clean and smooth.
0.3By: Larry Klinger
Waterloo,IowaI used the knife to cut a dozen loaves of bread the first time I used it. It took very little time to cut into slices. A couple of friends helping wanted to try it too. I don’t think they had ever experienced a knife that sharp. This was my second Mac knife.
0.3By: Ian Stevenson
Round Rock,TXFirst let me make it clear that I am not a professional chef. I have recently started to make my own bread and felt the need for something better than the Walmart special that I was cutting it with. I was already familiar with the MAC 8" chef’s knife so had little trouble choosing their 10.5 inch (25cm) bread knife. This knife looks more like a sword! It is super sharp and makes slicing bread effortless. Edges of the cut bread look sharp and clean,unlike with my previous knives. It requires virtually no pressure to cut through a loaf. I also use it for slicing tomatoes and it makes achieving thin slices very simple. The only other thing I would say is that it is vital not to clean it in the dishwasher.
Chef Knives to go were cheap and super fast with their shipping. I will be using them for future purchases.
0.3Chef Knives to go were cheap and super fast with their shipping. I will be using them for future purchases.
By: Ari
New York,NYSimply put,it’s fantastic. It’s replacing a 12" Cutco,and a 12" Forschner Slicer. The slight concavity of the edge is great for letting me use the entire length of the blade without having my knuckles hit the cutting board.
Great knife at a great price.
0.3Great knife at a great price.
By: Jack
Melbourne,AustraliaA little pricey,but it is the best knife I’ve ever used for slicing bread. Really neat slices,the push cut is unusual but you get used to it,I just love sailing through a loaf of homemade sourdough (no matter how fresh,it never squashes) with just one or two pushes! none of this sawing rubbish =) - the length is great too,anything shorter is fairly useless for handling a respectable loaf.
0.3By: Meg
Vancouver BCThe Mac knife is superb. Very clean cuts of the crustiest bread,including paper thin slices. Beautiful product!
0.3By: Dan
GAI love this bread knife. I use it for a lot of kitchen tasks,including slicing crusty baguettes,slicing cheeses,and pretty much any task that requires a long,razor sharp blade. A word of warning,though: the steel used for this knife will faintly rust and discolor in a matter of hours if kept in a magnetic blade guard. Not a fault of the blade,but at least worth mentioning!
0.3By: Eric
0.3By: Eric
Laguna,CaBetter than your average bread knife.
Super sharp.Worth the extra few bucks.
0.3Super sharp.Worth the extra few bucks.
By: Connie
Manistee,MIThis knife has made slicing my husband’s very crusty homemade bread much easier (and a lot less painful on my wrist!). We both consider it to be of high quality and well worth the price.
0.3By: Palaia
Chicago ILRecently received my Mac bread knife,in lightning fast CKTG fashion. Extremely sharp OOTB and dispatches multitudes of loaves in short order. Used it to bias slice Indiana duck breasts as well as rare teres major portions for steak frites. Well balanced and beautifully executed knife. At this price point every pro chef should have at least two in their kit. Thank you Mac & MArk.
0.3By: Ernest
Auckland New ZealandThis is the best bread knife and very sharp,worth for the money .Great service from chef knife to go.
0.3By: Ernest
Auckland New ZealandThis is best bread knife I ever had so sharp and beautiful knife.
0.3The blade is roll forged from MACs proprietary molybdenum vanadium steel — the same quality alloy found across the Superior and Professional lines — and the scalloped edge is factory sharp and holds exceptionally well through sustained use. The scalloped geometry is worth understanding: the curved, wave-like edge contacts less surface area per stroke than traditional pointed serrations, which means cleaner cuts with less tearing and fewer crumbs through even the crustiest sourdough. At 272mm the blade is long enough to clear a wide loaf in a single pass. The ergonomically upswept handle provides natural knuckle clearance that several reviewers specifically call out as a standout design detail, and the black pakka wood scales are comfortable and moisture resistant. One honest note: like all scalloped and serrated edges, this one is difficult to sharpen at home. The good news is it holds its edge long enough that most home cooks go years before it needs attention. Note that CKTG sayas do not fit this knife — a felt blade guard is the recommended storage option.
What Customers Are Saying: The reviews on this knife are unusually consistent for a category where personal preference usually divides opinion. Cooks replacing Victorinox, Forschner, and Cutco bread knives describe the difference as immediately apparent. A ten-year owner reports it still cuts better than other brands new out of the box. A home sourdough baker in Australia describes it arriving from Wisconsin in four days and working through the crustiest loaves with ease. Professional cooks describe using it on duck breasts and teres major alongside baguettes and artisan bread — the versatility beyond bread comes up repeatedly. Multiple buyers have purchased it as a gift after experiencing it themselves, and at least one reviewer owns three. CKTG service and shipping are mentioned positively by name across multiple reviews.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The molybdenum vanadium steel is low maintenance but benefits from being kept dry and clean. One reviewer notes minor discoloration from storage in a magnetic guard — a felt blade guard or knife roll sleeve is the better storage option for this knife. When the scalloped edge eventually needs refreshing, a ceramic sharpening rod run lightly through the scallops or a professional sharpening service will restore it cleanly.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Line: Superior
- Construction: Mono Steel, Roll Forged
- Steel: Proprietary Molybdenum Vanadium
- Edge Grind: Scalloped (not serrated)
- Handle: Western (Yo), Upswept
- Scales: Black Pakka Wood
- Blade Length: 272mm
- Total Length: 402mm
- Spine Thickness at Heel: 2mm
- Blade Height: 40mm
- Weight: 6.1 oz (174g)
- Storage Note: CKTG sayas do not fit — use felt blade guard
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macsu4insapa||item.||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-4-paring-knife-139.png||||||MAC Superior Petty 100mm ||SK-40||newarrivals||New Arrivals > ||52.500 ||||||
Average rating is 5
By: Mark
IllinoisThis is a nice little parer,especially if you have larger hands,thin,sharp blade,comfortable handle. A great buy at this price.
0.3By: Ned
Detroit,MITerrific junior santoku,very good as a parer with a generous handle affording a secure grip but it really shines on a cutting board with great knuckle clearance and a super sharp rigid little blade that’s great for mincing and light chopping. My favourite breakfast and lunch prep knife around my house.
0.3By: singleshot
Washougal,WAPurchased two MAC Superior paring knives for my wife and niece. They use them for paring and small jobs as a mini chef knife. They are well pleased with the quality of the products and,as always,GREAT service from Mark at CKTG.
0.3By: Tom G
Perth,AustraliaI searched for quite a while to find such a knife - this little MAC is perfect. The blade shape and off-set handle are great design features that enhance performance. Sharp,nimble,and good edge retention. A bargain.
0.3The Superior 100mm petty has a sheep's-foot blade profile with a nearly straight edge that makes it well-suited for both in-hand peeling and cutting board work. The upswept handle provides knuckle clearance on the board, and the pakka wood scales resist moisture and hold up well in a professional kitchen environment. At 100mm, this is a compact knife that handles delicate tasks - tourneeing, trimming, segmenting citrus - with more control than a larger petty and more versatility than a traditional tip-heavy parer.
What Customers Are Saying: Buyers consistently praise this knife for its sheep's-foot blade shape and the way it handles both in-hand and on-board tasks equally well. The upswept handle and knuckle clearance come up repeatedly, and several reviewers with larger hands note that the generous handle makes it more comfortable than most knives in this size range. Line cooks appreciate the durability of the tip and how well the knife holds up in a busy professional kitchen. Multiple reviewers have purchased it as a gift and reported that recipients keep coming back for more.
- Maker: MAC Knife Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel, Roll Forged
- Steel: Molybdenum Vanadium Stainless
- Handle: Pakka Wood
- Weight: 2.2 oz (60 g)
- Blade Length: 99 mm
- Total Length: 199 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 27 mm
Care Instructions: The MAC Superior uses a molybdenum vanadium stainless steel that is low maintenance and corrosion resistant. Hand wash and dry after each use - avoid the dishwasher, which will damage the pakka wood handle over time. Sharpen on quality water stones and hone regularly to keep the edge performing between sharpenings. Avoid cutting on glass, ceramic, or stone surfaces.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macknsu5inut||item.||solidtemplate||macsukn||https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-5-utility-knife-174.png||||||MAC Superior Petty 130mm||SP-50||kitchen-knives > macknives > macsukn||Knife Brands > MAC Knives > MAC Superior > ||55.000 ||||||
Average rating is 5
By: robert
dallasgreat knife for small prep. great for breaking down red snapper or grouper.
0.3By: Eva Håkansson
SwedenThe very best knifes for our work with outhopsy.
0.3
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macsu65insak||item.||solidtemplate||macsukn||https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-santoku-knife-6-5-295.png||||||MAC Superior Santoku 165mm||SK-65||kitchen-knives > macknives > macsukn||Knife Brands > MAC Knives > MAC Superior > ||100.000 ||||||
Average rating is 4.4
By: Ct
San Jose,CaBest santoku well under $100 period. Cooks illustrated top pick.
pros: very thin blade,well balanced & light,sharp,comfortable handle (if you pinch the knife even better compared to pro-line)
cons: feels overly delicate,straight blade or less curve is not liked by everyone,sides have an unpolished strip (unattractive),pakkawood handle
0.3pros: very thin blade,well balanced & light,sharp,comfortable handle (if you pinch the knife even better compared to pro-line)
cons: feels overly delicate,straight blade or less curve is not liked by everyone,sides have an unpolished strip (unattractive),pakkawood handle
By: Reg
Rochester,MichiganRecently bought along with MAC black ceramic honing rod to keep it sharp. Both very high quality and perform beyond expectations. Smooth,precise cuts for fruits and vegetables. Excellent knife. Bonus - both come in presentation quality boxes.
0.3By: Margaret
San Carlos,CADecided to buy this based on recommendation from Cooks Illustrated. I’ve been using the knife for several weeks and absolutely love it! It is extremely sharp and makes quick work of chopping jobs. I plan to add this to my gift list for those who have everything.
0.3By: JC
Los Angeles,CAThis knife is light,sharp,and well priced. Best of all,it stays sharp for months! Great for doing everyday chopping,but I would not use this knife to cut anything through very dense things.
0.3By: Rosemary Parker
Chesapeake,VA 23323Love the knife. Fast shipping. Would order again from company.
0.3By: Penny Wiggins
Cartersville,GaAwesome knife. Very sharp.
0.3By: Tiffany
Minneapolis MNI just purchased this knife a month ago and it is one of the best I have ever used. It is very light and the handle fits well for someone with small hands.
0.3By: Jeanne Boyd
Clayton CAI love this knife! My husband broke my first one cutting a dog bone,so he had to pay for a new one.
My favorite for slicing veggies!!
0.3My favorite for slicing veggies!!
By: Deborah Hartley
Missoula,MTThis was a knife that saw many hours in a commercial kitchen,outperforming its peers & being rated as the best knife in our kitchen. As an all around,suitable for most tasks,knife to be relied on,this one goes the distance. Well worth the money at full price. This is a knife that I would give as a gift to someone just starting to build their kitchen.
0.3By: Deborah
Missoula,MTThis has become my favorite knife to have at work!! It is an all around workhorse that everyone loves to borrow. For a knife to handle most tasks you can’t go wrong-well worth the money!
0.3By: Marty
Sacramento,CAI loved my Mac Santoku until I broke a .5 cm piece of it cutting a frozen stem of a matsutake mushroom. I know the company says don’t cut frozen vegetables,but c’mon,a mushroom. Now I need another knife and will not buy the same Mac...too wimpy
0.3
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|macsuchexgy2||item-1||solidtemplate||macchefs||https://s.turbifycdn.com/aah/chefknivestogo/mac-sushi-chef-ex-gyuto-215mm-223.png||||||MAC Sushi Chef eX Gyuto 215mm||BSX-85||kitchen-knives > macknives > macchefs||Knife Brands > MAC Knives > MAC Chef's Series > ||110.000 ||||||||1.500 ||||1||1||1||0||||||||The MAC Sushi Chef eX gyuto features a very nice, nonstick black finish. MAC was one of the first Japanese knife companies to sell to the USA market and their knives have a good reputation as well-performing, affordable kitchen knives.
Average rating is 4.4
By: Kevin
Bozeman,MTGreat knife. Like all Mac this Nakiri is very sharp and holds a great edge. The weight and balance is perfect. I recommend all Mac Knives
0.3By: William
Richmond,VAThis has been a great knife. I’ve owned it for about 6 months now and use it almost daily in my home kitchen. I usually use it to slice vegetables and use another knife for meats but occasionally I will use this to butterfly shrimp.
This thing is crazy sharp,I have no problem shaving hair on my arm with it,and it glides through anything I put on the board like it was nothing.
It’s easy to sharpen with my Shapton glass stones and holds an edge very well. An amazing knife for the money.
0.3This thing is crazy sharp,I have no problem shaving hair on my arm with it,and it glides through anything I put on the board like it was nothing.
It’s easy to sharpen with my Shapton glass stones and holds an edge very well. An amazing knife for the money.
By: Steve
Dublin VAWhen I received this knife I was very impressed for the money. Very well built knife. Very sharp out of the box. I Love this knife...very sharp and the quality is is perfect.
0.3By: steven
milwaukeegood all purpose knife.as with all Mac products,well finished and well made
0.3By: steve
san clemente,CAA good knife for the money,although the blade seems to stain easily. Not as durable as Shun,but also less money.
0.3
The SR-85 is fabricated from a single piece of white ceramic at 1200 grit — fine enough to polish the edge smooth and extend the interval between full sharpenings considerably. At 8.5 inches, the rod handles most kitchen knife sizes comfortably in a single stroke. The wood handle includes a finger guard for safe use and a hanging loop for workstation or drawer storage. Ceramic is a harder material than the steel rods found in most knife blocks, which makes it more effective on harder Japanese steels where a traditional steel rod can actually damage a high-HRC edge rather than maintain it. One important note worth stating directly: this is a ceramic product and will shatter if dropped on a hard surface — handle and store with care.
Care Instructions: Clean the rod surface periodically with a damp cloth or ceramic rod cleaning eraser to remove the metal filings that accumulate with use. Do not drop on hard surfaces. Store hanging from the loop or in a protective sleeve between uses. This rod hones and maintains — it does not replace sharpening on water stones, which should still be done regularly based on how heavily the knife is used.
The magnet creates constant pull against the steel base, so proper handling and storage will extend the life of the adhesive bond. Always remove the strop by lifting from the magnet side rather than the balsa or substrate to avoid peeling stress. When not in use, store the strop under the base and flip the base over so it applies light, even pressure. If separation ever occurs, a small amount of CA glue applied to the corners will permanently re-secure the magnet. Care Instructions: Remove by lifting from the magnet side only. Avoid torquing or bending the strop when detaching. Store under the base with light pressure applied. If the adhesive loosens, reattach with a small amount of CA glue and allow full cure before use.
Makoto Kurosaki has used SG2 to make this excellent bunka knife. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has an ability to feel rather carbon-like when forged by a good blacksmith. It has a very hard feel but is able to hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with a soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The bunka exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.
Makoto Kurosaki has used SG2 to make this excellent gyuto. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has an ability to feel rather carbon-like when forged by a good blacksmith. It has a tough feel but can hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The gyuto exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.
Makoto Kurosaki has used SG2 to make this excellent gyuto. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel can feel rather carbon-like when forged by a good blacksmith. It has a tough feel but can hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad in san-mai style with soft stainless steel. It is given a very lovely hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The gyuto exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.
For this petty, Makoto Kurosaki has chosen SG2 steel—an excellent choice for both durability and ease of maintenance. When forged by a skilled blacksmith, SG2 has a feel reminiscent of carbon steel. It’s incredibly hard yet maintains a long-lasting edge. Despite its high wear resistance compared to other knife steels, it’s surprisingly easy to sharpen—more so than most stainless steels. The blade features a san-mai construction, with soft stainless steel cladding that enhances durability and gives it a beautiful hairline finish.
Makoto is renowned for his sharpening expertise, and it’s evident in this petty. The grind is outstanding, and the thinness of this laser-cut blade is exceptional—delicate yet sturdy. This petty offers effortless control, making detailed cutting work feel smooth and precise.
Makoto Kurosaki has used SG2 to make this excellent santoku knife. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has the ability to feel rather carbon-like when forged by a good blacksmith. It has a very hard feel but is able to hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The santoku exhibits easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.
For this nakiri, Makoto Kurosaki has chosen SG2 steel—an excellent choice for both durability and ease of maintenance. When forged by a skilled blacksmith, SG2 has a feel reminiscent of carbon steel. It is incredibly hard yet maintains a long-lasting edge. Despite its high wear resistance compared to other knife steels, it's surprisingly easy to sharpen—more so than most stainless steels. The blade features a san-mai construction, with a soft stainless steel cladding that enhances durability and gives it a beautiful hairline finish.
Makoto is renowned for his sharpening expertise, and it's evident in this nakiri. The grind is outstanding, and the thinness of this laser-cut blade is exceptional—delicate yet sturdy. This nakiri offers effortless control while gliding through vegetables with remarkable ease.
At the core is SGSTRIX powdered stainless steel, known for excellent edge retention, fine grain structure, and relatively easy sharpening for a high-performance steel. The octagonal wa handle pairs dark wood with a green ferrule and light spacer, providing a balanced, comfortable grip for extended prep. Light, nimble, and beautifully finished, this petty is ideal for cooks who value craftsmanship and performance in a smaller format.
Care Instructions: Hand wash only and dry immediately after use. Do not use the dishwasher. Avoid cutting frozen foods, bones, or hard items to prevent edge damage. Store safely to protect the edge.
Handcrafted by Makoto Kurosaki in Echizen’s Takefu Knife Village, this coreless VG-10 santoku reflects a refined balance of traditional Japanese craftsmanship and modern performance. Makoto-san trained under master smith Hiroshi Kato and is widely respected for his clean blade geometry, precise heat treatment, and exceptional sharpening skills.
The blade is made from VG-10 stainless steel, a premium cutlery alloy developed by Takefu Special Steel Co., valued for its fine grain structure, strong edge retention, and straightforward sharpening characteristics. Heat treated to approximately 60–61 HRC, VG-10 offers an excellent balance of sharpness, durability, and ease of maintenance for everyday kitchen use.
This santoku features a coreless stainless Damascus construction with a subtle tsuchime (hammered) finish. The layered cladding creates visual depth while helping reduce food adhesion during cutting. The san mai construction places the VG-10 core at the center of the blade for cutting performance, supported by softer outer layers that improve toughness and stability.
Makoto-san’s reputation as a sharpener is evident in the refined grind and edge quality. The knife arrives ready to use, with smooth cutting feel and balanced handling that make it well suited for slicing, dicing, and chopping a wide range of ingredients.
The handle is crafted from 4,000-year-old bog oak, paired with a blackwood ferrule and a faux ivory spacer. This combination adds visual character while providing a comfortable grip and excellent balance in hand.
Care Instructions: Hand wash only and dry immediately after use. Avoid cutting frozen foods, bones, or other hard materials. Use a wooden or soft synthetic cutting board to preserve the edge. Store in a saya, blade guard, or other protective cover when not in use.
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 began producing knives under his own name relatively recently, and his early offerings quickly became favorites with many of our customers. What started as limited releases through CKTG has grown to include several lines, including the Ryusei series.
As of 2021, Makoto-san has introduced a new steel to his lineup: VG7 stainless. These blades feature a stainless cladding and a VG7 core hardened to 61.5+ HRC, offering superb edge retention and easy sharpening.
The blade features a slender spine and a beautifully ground primary bevel that tapers down to a razor-thin edge. It's a visually striking knife from every angle, with laser-engraved kanji and a handsome maple handle paired with a red pakka wood ferrule completing the refined look.
He started making blades under his own name quite recently, and his offerings from the start were hits with many of our customers. His original limited offerings through CKTG have grown, and now include the Ryusei line of Aogami Super stainless clad knives. We are pleased to be the first store in the world to offer them for sale.
As of 2021, Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC which bestows the blade with the ability to take and hold a super sharp edge.
The spine is certainly thin and it has a lovely primary bevel which comes together at a super thin edge. It really is a great looking knife from every angle. Nice laser engraved kanji and good looking handle constructed from maple and red dyed pakka wood complete the package.
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 include the Ryusei line of Aogami Super stainless-clad knives. We are pleased to be the first store in the world to offer them for sale.
Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC, which bestows the blade with the ability to take and hold a super sharp edge.
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.
These shears measure approximately 200mm (8 inches) and have a solid, comfortable feel in hand. The insert included with the shears highlights their wide range of uses, noting they are capable of cutting everything from frozen foods to fish bones. This makes them a practical, multi-purpose tool for both home cooks and professional kitchens.
Care Instructions: Please read the instruction manual before use. Wash with dish detergent before first use. After use, wash thoroughly, wipe dry, and allow to fully air dry. Do not put in the dishwasher or dish dryer. Avoid cutting hard materials such as metal and do not use on nylon or vinyl. Handle carefully as the blades are sharp, and keep out of reach of children.
The Kiri VG-10 bunka is made using the well-liked VG-10 stainless steel, and the blade is hardened to about 61-62 HRC. It is ground fairly thin overall and even more so just behind the edge. One of the characteristics of a bunka is the very flat profile and sharp kiritsuke-style tip. This makes it a good choice for those chefs preferring a push-cutting technique. The edge is very sharp right out of the box and is ground with a symmetrical 50/50 edge.
The Masakage Kiri is a fully stainless construction, so maintenance is not a huge concern as it would be with a high-carbon steel blade. Edge sharpness is fairly easily achieved with this steel, and edge retention is another attribute of the V Gold alloy. The looks of the blade are further enhanced by some nicely executed hand-engraved kanji and a well-made oval magnolia handle and red dyed pakka wood ferrule.
Short gyutos are becoming more popular due to their ease of handling characteristics. Newcomers to the world of kitchen knives and cutting techniques will welcome this size as it is a great tool to start learning the art of both knife use and maintenance. The shorter length is also perfect for smaller spaces and smaller hands. It makes for a versatile blade in use, as it can handle most cutting and slicing tasks as well as more intricate work like garnish prep and herb chopping.
The blade is further complemented by some nicely executed hand-engraved kanji. A well-made oval magnolia handle and red dyed pakka wood ferrule complete this compelling picture.
||||||1||1||1||0||||||||This 210mm gyuto from the Masakage Kiri line of knives is an excellent example of Masakage's commitment to aesthetically pleasing, high-performance kitchen knives. The Kiri line is handcrafted by Yoshimi Kato, a master blacksmith from Takefu village with many years of experience making knives. The knife is made with VG-10, a famous steel explicitly designed for cutlery applications. The core is hardened to 61-62 HRC and is clad in an attractive Damascus-patterned cladding. As both VG-10 and the cladding are stainless, maintenance is minimal. Characteristic of Masakage knives, this gyuto has a high-performing grind and outstanding fit and finish. The handle is magnolia wood with a red pakka wood ferrule. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49 layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 5.0 oz (142 g) Blade Length: 218 mm Total Length: 362 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masakagekiri1||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg10-gyuto-240mm-70.png||||||Masakage Kiri VG-10 Gyuto 240mm||KiriGyuto240||specials > forknco > hiroshikato > makida||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Kiri > ||405.000 ||||||||||||1||1||1||0||||||||Masakage is a collective of master blacksmiths in Japan dedicated to delivering beautiful, high-performing kitchen cutlery. This 240mm gyuto from the Kiri line is an example of those ambitions. Handmade by Kato, the Kiri has impeccable fit and finish, a very attractive Damascus cladding, and a beautiful magnolia wood handle with a red pakka wood ferrule. The core steel of the knife is VG-10 hardened to 61-62 HRC, giving the knife all stainless steel construction for ease of maintenance. Performance is first-rate with an outstanding grind characteristic of all knives in the Masakage lineup. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 6.0 oz (170 g) Blade Length: 245 mm Total Length: 400 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masakage-kiri-gyuto270||item-1||solidtemplate||links||||||||Masakage Kiri VG-10 Gyuto 270mm||KiriGyuto270||links||Chefknivestogo Specials > ||495.000 ||||At 270mm the extended edge||||||||1||1||0||0||||||||The Masakage Kiri Gyuto 270mm makes quick work of large ingredients, roasts, and long slicing cuts. Hand-forged in Echizen, Japan, it features the distinctive Kiri (mist) Damascus pattern and a fully stainless construction that’s easy to maintain in any kitchen.
Crafted by master blacksmith Yoshimi Kato, the blade pairs a beautifully etched 49-layer Damascus cladding with a high-performing VG-10 core hardened to 61–62 HRC. The grind is thin and refined for smooth, low-resistance cuts—ideal for long draw strokes and delicate control on cooked or raw proteins.
The traditional magnolia handle with a red pakka ferrule keeps the knife light and well-balanced despite its length, offering comfort during extended prep and precision slicing.
Care Instructions: Dry the knife after each use and avoid cutting through bones, frozen food, or hard materials. Use a quality sharpening stone for best results. Brand: Masakage Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-Layer Stainless Damascus Core Steel: VG-10 Stainless HRC: ~61–62 Handle: Magnolia Wood (Oval) Ferrule: Red Dyed Pakka Wood Engraving: Hand-Engraved Edge Grind: 50/50 Weight: 6.7 oz (190 g) Blade Length: 273 mm Total Length: 422 mm Spine Thickness at Heel: 3 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makiho15||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-honesuki-150mm-100.png||||||Masakage Kiri VG-10 Honesuki 150mm||KiriHonesuki||specials > forknco > hiroshikato > makida||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Kiri > ||255.000 ||||||||||||1||1||1||0||||||||The Masakage Kiri line is constructed using the well-liked VG-10 stainless steel hardened to 61-62 HRC. The blade features a beautiful cladding of stainless Damascus steel with a look reminiscent of fog or mist ("kiri" means fog or mist in Japanese). The grind on these knives is well rendered overall and features a very thin area just behind the edge for enhanced cutting abilities. It is fashioned with a 50/50 symmetrical edge for universal use by left- and right-handed operators.
Honesuki knives are designed to part out poultry by nimbly working through the joints and separating the parts. They are not intended to cut through bone, however. The thin, pointed tip excels at getting in between joints and around carcasses, resulting in a cleanly prepped bird with minimum over-cutting or ragged portions.
Care for the Kiri is easy as both the core and cladding layers are stainless steels. The main characteristics of Masakage knives are their outstanding grinds and high level of fit and finish. So it is with this fine piece of cutlery. The handle is magnolia wood with a striking red pakka wood ferrule. Brand: Masakage Line: Kiri Blacksmith: Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Damascus Stainless Edge Steel: VG-10 Stainless Knife Type: Honseuki Weight: 3.8 oz (108 g) Blade Length: 152 mm Total Length: 297 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm Edge Grind: 50/50 (see choil photo) Handle: Oval Magnolia Wood Ferrule: Red Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masakage||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-petty-75mm-97.png||||||Masakage Kiri VG-10 Ko-Bunka 130mm||KiriKoBunka||specials > forknco > hiroshikato > makida||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Kiri > ||240.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is one of the more well-known blacksmiths working in the Takefu Village Co-operative. He makes knives under various names, including Kanehiro and Masakage.
The Kiri line of kitchen knives is noted for their fine materials, expert grinds, top-notch fit and finish, and stunning aesthetics. The core steel used in this line is VG-10 or V Gold-10. It is a fully stainless alloy used extensively in the cutlery industry. It possesses great edge-taking and holding attributes and is one of the most durable alloys used to make knives.
The Masakage Kiri VG-10 Ko Bunka ("Ko" means small) is a champ at paring and peeling tasks. It also shines as a tool for prepping garnishes. The lovely magnolia and red-dyed pakka wood handle adds a look and balance to the blade that is just perfect. This is one of our favorite knife companies and one of our favorite small knives. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Ho Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 2.1 oz (60 g) Blade Length: 130 mm Spine Thickness at Heel: 2 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiri1||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg10-nakiri-165mm-72.png||||||Masakage Kiri VG-10 Nakiri 165mm||KiriNakiri||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||315.000 ||||||||||||1||1||1||0||||||||Meaning fog or mist in Japanese, Kiri accurately describes the attractive Damascus cladding that defines the aesthetics of this 165mm nakiri from Masakage. The stainless Damascus cladding surrounds a stainless VG-10 core, making upkeep a breeze. VG-10 is a purpose-made cutlery steel, hardened in this knife to 61-62 HRC. The Kiri line of knives is handmade by master blacksmith Hiroshi Kato and has an excellent grind and impeccable fit and finish. The handle is magnolia wood with a striking red pakka wood ferrule. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 5.8 oz (164 g) Blade Length: 170 mm Total Length: 320 mm Spine Thickness at Heel: 4 mm Blade Height: 59 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|maki12pe||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-120mm-petty-92.png||||||Masakage Kiri VG-10 Petty 120mm||KiriPetty120||specials > forknco > hiroshikato > makida||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Kiri > ||255.000 ||||||||||||1||1||1||0||||||||The Masakage Kiri 120mm petty features the performance of the venerable VG10 cutlery steel, the handcraftsmanship of master blacksmith Kato, and refined aesthetics in a versatile and convenient platform. The VG10 core is hardened to 60-62 HRC for acute edge-taking and extended edge-holding. Since both the beautiful Damascus cladding and VG10 core are stainless steel, maintenance is easy with the Kiri line of knives.
These knives are handcrafted in the storied knife-producing center, Takefu Village, by Yoshimi Kato, a master blacksmith. The Damascus cladding is complemented by the oval-shaped magnolia wood handle with a striking red pakka wood ferrule. Fit and finish on all Masakage knives is outstanding, including a reputation for some of the best out-of-the-box edges on the market. Please note that some variation in specification occurs in all handcrafted knives, so dimensions may vary from those posted. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 1.9 oz (54 g) Blade Length: 122 mm Total Length: 247 mm Spine Thickness at Base: 2.5 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kiri||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg10-petty-150mm-79.png||||||Masakage Kiri VG-10 Petty 150mm||KiriPetty150||specials > forknco > hiroshikato > makida||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Kiri > ||240.000 ||||||||||||1||1||1||0||||||||Coupling outstanding aesthetics, masterful handmade craftsmanship, and high-performance grinds and steel with the convenience of all stainless steel, the Masakage Kiri 150mm petty is a great choice for a wide range of users, from discerning home cooks to time-strapped culinary pros. The knife features an attractive Damascus cladding. The cladding is complemented by first-rate fit and finish and a striking magnolia wood handle with red pakka wood ferrule. The core steel is VG-10, a purpose-made cutlery steel, hardened to 61-62 HRC. The knife is made in Takefu Village by master blacksmith Yoshimi Kato, who brings years of experience to his craft. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 1.9 oz (54 g) Blade Length: 146 mm Total Length: 272 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masakagekiri||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg10-santoku-165mm-90.png||||||Masakage Kiri VG-10 Santoku 165mm||KiriSantoku||specials > forknco > hiroshikato > makida||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Kiri > ||295.000 ||||||
||5.000 ||||1||1||1||0||||||||What many users affectionately call the “Green Brick of Joy,” the Naniwa Aotoshi 2000 is a versatile medium stone that punches well above its grit rating. It cuts quickly, refines efficiently, and leaves an edge noticeably sharper than most factory finishes, making it an excellent bridge between coarse stones and finer polishers. At 210 × 70 × 55mm, it’s a generously sized stone that offers long life and consistent performance for both home cooks and frequent sharpeners.
Crafted by master blacksmith Yoshimi Kato, the blade pairs a beautifully etched 49-layer Damascus cladding with a high-performing VG-10 core hardened to 61–62 HRC. The grind is thin and refined for smooth, low-resistance cuts—ideal for long draw strokes and delicate control on cooked or raw proteins.
The traditional magnolia handle with a red pakka ferrule keeps the knife light and well-balanced despite its length, offering comfort during extended prep and precision slicing.
Care Instructions: Dry the knife after each use and avoid cutting through bones, frozen food, or hard materials. Use a quality sharpening stone for best results.
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 adds a look and balance to the blade that is just perfect. This is one of our favorite knife companies and one of our favorite small knives.
These knives are handcrafted in the storied knife-producing center, Takefu Village, by Yoshimi Kato, a master blacksmith. The Damascus cladding is complemented by the oval-shaped magnolia wood handle with a striking red pakka wood ferrule. Fit and finish on all Masakage knives is outstanding, including a reputation for some of the best out-of-the-box edges on the market. Please note that some variation in specification occurs in all handcrafted knives, so dimensions may vary from those posted.
||||||1||1||1||0||||||||The name Kiri is apropos in this 165mm santoku from Masakage because the beautiful Damascus cladding resembles fog or mist, which is what Kiri means in Japanese. The cladding surrounds a core of VG-10 steel hardened to 61-62 HRC. Care for the Kiri is easy as both the core and cladding layers are stainless steels. Characteristic of Masakage knives is their outstanding grind and high level of fit and finish, and this knife is no exception. The handle is magnolia wood with a striking red pakka wood ferrule. The Kiri line of knives is made in Takefu Village by master blacksmith Yoshimi Kato. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 4.0 oz (112 g) Blade Length: 172 mm Total Length: 313 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masakagekiri2||item-1||solidtemplate||makida||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg10-sujihiki-270mm-81.png||||||Masakage Kiri VG-10 Sujihiki 270mm||KiriSuji270||specials > forknco > hiroshikato > makida||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Kiri > ||425.000 ||||||||2.000 ||||1||1||1||0||||||||Sujihikis are slicers--elegant tools for delicate work. This 270mm sujihiki from the Masakage Kiri line of knives looks the part with a beautiful Damascus cladding, impeccable fit and finish, and a striking magnolia wood handle with red pakka wood ferrule. The knife features a VG-10 steel core, a steel designed for cutlery, which is hardened to 61-62 HRC. As both VG-10 and the Damascus cladding are stainless, the knife is easy to care for. The knife is handmade by Yoshimi Kato, a master blacksmith from Takefu Village with years of knife-making experience. Brand: Masakage Blacksmith: Kato-San Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-layer Stainless Damascus Core Steel: VG-10 HRC: 61+- Handle: Magnolia Wood Oval Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 5.7 oz (164 g) Blade Length: 271 mm Total Length: 423 mm Spine Thickness at Base: 3 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|maki27gy||item-1||solidtemplate||sujihiki300mm||https://s.turbifycdn.com/aah/chefknivestogo/masakagekiri-4.png||||||Masakage Kiri VG-10 Sujihiki 300mm||KiriSuji300||resources > sujihikis > sujihiki300mm||Knife Types > Sujihikis > Sujihiki 300mm > ||450.000 ||||||||2.000 ||||1||1||1||0||||||||The Masakage Kiri Sujihiki 300mm is a long, elegant slicer designed for carving roasts, slicing fish, and making precise, silky cuts with minimal effort. Hand-forged in Echizen, Japan, it features the distinctive Kiri (mist) Damascus pattern and a fully stainless construction that’s easy to maintain in any kitchen.
Crafted by master blacksmith Yoshimi Kato, the blade pairs a beautifully etched 49-layer Damascus cladding with a high-performing VG-10 core hardened to 61–62 HRC. The grind is thin and refined for smooth, low-resistance cuts—ideal for long draw strokes and delicate control on cooked or raw proteins.
The traditional magnolia handle with a red pakka ferrule keeps the knife light and well-balanced despite its length, offering comfort during extended prep and precision slicing.
Care Instructions: Dry the knife after each use and avoid cutting through bones, frozen food, or hard materials. Use a quality sharpening stone for best results. Brand: Masakage Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-Layer Stainless Damascus Core Steel: VG-10 Stainless HRC: ~61–62 Handle: Magnolia Wood (Oval) Ferrule: Red Dyed Pakka Wood Engraving: Hand-Engraved Edge Grind: 50/50 Weight: 5.5 oz (158 g) Blade Length: 300 mm Total Length: 450 mm Spine Thickness at Heel: 3 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masakageknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/masakage-knives-95.png||||||Masakage Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||makida musakagekoishi masakagekumo masakagemizu masakageshimo masakageyuki||||
Masakage Knives are a unique selection of handmade Japanese knives. This small company deals directly with many of the blacksmiths in Takefu Village. Shibata-san, the company's owner, selects different styles from each smith to form a great group of knives and he finish sharpens them himself with a high degree of skill. These knives are a true pleasure to own and use. We have selected several of their top knife lines that use high-quality steels and attractive finishes.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|musakagekoishi||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-112.png||||||Masakage Koishi||||specials > forknco > hiroshikato||Resources > For Knife Collectors > Kato (Yoshimi) Knives > ||||||||||||||0||1||0||0||||mako75pe makope12 makope15 makoho15 makona16 makobu makosa17 makoasgy18 makogy21 makogy24 makogy27 makosu27||||The Masakage Koishi line is handmade with Aogami Super steel and hardened to 63:65 HRC. The knives use san mai construction and are clad with stainless steel. The octagonal handles are made with cherry wood with pakka wood ferrules. The name Koishi means pebbles and the name comes from the tsuchime (hammered) finish which gives the impression of river pebbles. These are the top performing line from Masakage with the hardest, most long lasting edges they make.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makobu||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-bunka-170mm-303.png||||||Masakage Koishi Bunka 170mm||Koishi-Bunka||specials > forknco > hiroshikato > musakagekoishi||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Koishi > ||290.000 ||||||||||||1||1||1||0||||||||Masakage Koishi knives are hand-made by Kato san out of Aogami Super Steel. This steel is highly prized in the world of cutlery for its ability to take and hold very sharp edges. The knives feature cherry wood wa handles with black pakka ferrules. They also have the Koishi (meaning pebble) finish which are dimpled hammer marks that help the knives cut through ingredients without sticking.
The 170mm bunka is similar to a santoku in its size and versatility. It offers a very thin tip that glides through food and a slightly curved belly that excels at all forms of cutting, be it push cuts, slicing, or rocking. Hardened to around 64 Rockwell, these knives have excellent edge retention. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 4.5 oz (128 g) Blade Length: 173 mm Total Length: 318 mm Spine Thickness at Base: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makoasgy18||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-as-gyuto-180mm-118.png||||||Masakage Koishi Gyuto 180mm||Koishi-Gyuto180||specials > forknco > hiroshikato > musakagekoishi||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Koishi > ||290.000 ||||||||||||1||1||1||0||||||||Masakage Koishi knives are very highly regarded amongst chefs and knife collectors alike. They have earned an almost legendary status that comes from the combination of superior grinds, heat treatment, and fine fit and finish. Oh, and these babies cut! In fact this is a baby in the gyuto world coming in at just 180mm in length.
Short gyutos are taking off around here lately. They are favored by those looking for a controllable, stiff, and versatile cutter and chopper. Small spaces and small hands are another reason that chefs and cooks are embracing the design.
The knife is made from Aogami Super High Carbon Steel. This is one of the best high carbon alloys extant and is revered for its durability and potential to hold an extremely fine edge. The inner core (hagane) of this knife is clad with a softer stainless layer (jigane) using the san-mai method of wrapping a blade on both sides while leaving the spine and edge exposed. The name Koishi means pebbles in Japanese and it is this description that perfectly illustrates the look of the hammered kurouchi finish applied to the outer layer steel.
Like other knives in this line, the 180mm gyuto is a magical cutter that can only be appreciated once it has been experienced. There are not many blades out there that can do it better. Blacksmith: Kato San Region: Echizen, Japan Core Steel: Aogami Super Edge Grind: Even Handle: Cherry Octagonal Ferrule: Black Pakka Wood Weight: 4.4 oz (124 g) Blade Length: 185 mm Total Length: 327 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makogy21||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-210mm-280.png||||||Masakage Koishi Gyuto 210mm||Koishi-Gyuto210||specials > forknco > hiroshikato > musakagekoishi||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Koishi > ||345.000 ||||||||||||1||1||1||0||||||||The Koishi line is made from very hard (about 64 Rockwell) Aogami Super Steel. These knives have the best edge retention of any of the Masakage line. Handmade by Yoshimi Kato in Echizen Japan, the stainless steel cladding allows for a relatively low maintenance knife considering the edge capabilities. The knives aren't thin enough to be lasers, but do feature an outstanding grind and are quite thin behind the edge.
The 210mm gyuto is the Japanese equivalent of an 8" chef's knife. It is a multipurpose blade with unmatched versatility. It is perfectly at home rocking, chopping, or slicing, be it through vegetables, tubers, or proteins. A perfect size for those who want the standard kitchen knife profile but don't want the extra length of a 240 or 270mm. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 5.2 oz (148 g) Blade Length: 216 mm Total Length: 358 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makogy24||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-240mm-357.png||||||Masakage Koishi Gyuto 240mm||Koishi-Gyuto240||specials > forknco > hiroshikato > musakagekoishi||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Koishi > ||405.000 ||||||||||||1||1||1||0||||||||A 240mm gyuto is the most commonly sold style and shape for knife enthusiasts. Blade lengths run just under 10 inches, and are large enough to handle large ingredients like heads of lettuce, but still deft enough to mince onions. The Koishi line is made from Aogami Super Steel that has been hardened to 63:65 Rockwell. This means that it will take a razor-sharp edge and hold that edge for an impressively long time. The gently sloping belly of this blade makes it easy to use for both choppers and rockers. The kurouchi finish lends a rusticity that makes the knife stand out amongst many shiny competitors. The knives come with a cherry wood wa (octagonal) handle with a black ferrule for contrast. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 6.9 oz (196 g) Blade Length: 247 mm Total Length: 403 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makogy27||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-270mm-266.png||||||Masakage Koishi Gyuto 270mm||Koishi-Gyuto270||specials > forknco > hiroshikato > musakagekoishi||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Koishi > ||425.000 ||||||
Crafted by master blacksmith Yoshimi Kato, the blade pairs a beautifully etched 49-layer Damascus cladding with a high-performing VG-10 core hardened to 61–62 HRC. The grind is thin and refined for smooth, low-resistance cuts—ideal for long draw strokes and delicate control on cooked or raw proteins.
The traditional magnolia handle with a red pakka ferrule keeps the knife light and well-balanced despite its length, offering comfort during extended prep and precision slicing.
Care Instructions: Dry the knife after each use and avoid cutting through bones, frozen food, or hard materials. Use a quality sharpening stone for best results.
Masakage Knives are a unique selection of handmade Japanese knives. This small company deals directly with many of the blacksmiths in Takefu Village. Shibata-san, the company's owner, selects different styles from each smith to form a great group of knives and he finish sharpens them himself with a high degree of skill. These knives are a true pleasure to own and use. We have selected several of their top knife lines that use high-quality steels and attractive finishes.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|musakagekoishi||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-112.png||||||Masakage Koishi||||specials > forknco > hiroshikato||Resources > For Knife Collectors > Kato (Yoshimi) Knives > ||||||||||||||0||1||0||0||||mako75pe makope12 makope15 makoho15 makona16 makobu makosa17 makoasgy18 makogy21 makogy24 makogy27 makosu27||||The Masakage Koishi line is handmade with Aogami Super steel and hardened to 63:65 HRC. The knives use san mai construction and are clad with stainless steel. The octagonal handles are made with cherry wood with pakka wood ferrules. The name Koishi means pebbles and the name comes from the tsuchime (hammered) finish which gives the impression of river pebbles. These are the top performing line from Masakage with the hardest, most long lasting edges they make.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makobu||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-bunka-170mm-303.png||||||Masakage Koishi Bunka 170mm||Koishi-Bunka||specials > forknco > hiroshikato > musakagekoishi||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Koishi > ||290.000 ||||||
Average rating is 5
By: Dylan
Ny,nyWhat a dream this knife is! Wonderfully crafted and functional blade. As you might expect,this knife has it’s limitations. It definetly excels at vegtable prep,but because of its length won’t be great for slicing or fabricating proteins. If you are looking for a more multipurpose knife,a gyuto is your best bet. Very pleased with the steel and would definetly recommend adding this knife to your collection!
0.3The 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.
Average rating is 5
By: B.B.C.
Austin,TXFirst off,a few specks:
Cutting edge: 219mm
Length from back of choil: 215mm
Height at heel: 47mm
Spine width at handle: 5mm
Spine width in front of pinch grip(5cm from handle): 2mm
I work at a moderately high volume restaurant (between 500 and 750 covers on a busy night) so in the few weeks I’ve had this it has seen some pretty heavy use.
My first impression of the knife upon opening it is that the pictures didn’t do it justice. The fit and finish is impeccable. This knife is simply stunning and as the exposed edge has patinaed it has only gotten more so. It was also wicked sharp out of the box w/ no need to sharpen it at all. I have a coworker who is afraid of it. It has also kept its edge extremely well. I’ve yet to sharpen it. I do however stop it nightly and hone it occasionally on my mac black ceramic rod. The handle is also gorgeous however,there is a distinct texture difference between the cherry wood handle and pakka wood ferrule. Once i hit them with a quick sanding with 1200 grit sandpaper that was all taken care of. Also i was a little unsure of an octagonal handle but found no problems with it. In fact,this is the most comfortable knife i have ever held (for reference I do use a pinch grip).
It has been a pleasure to cut with and,I have used it for pretty much everything requiring a knife in the kitchen. This knife is not a laser,but the grind is excellent. It only experiences minor wedging in taller hard ingredients such as squash. I mostly chop and use push/pull cuts and on anything softer than an onion the knife does quite literally fall through. When chopping celery I could not feel the blade go through,only hear it. The hammered kurouchi finish is a bit rough to the touch but the only effect when cutting is you can really hear the knife when cutting. The koishi is also quite nimble and i have been using it to peel all sorts of ingredients (carrots,cucumbers,jicima,potatoes,etc.) and even for parring a bit. I also love the slight recurve of the choil area. I used to use chinese cleavers and tend to use the heel of knives as my point for many pairing tasks. This knife is the best for that of any i have tried. I also have never had an easier time of trimming and butterflying multiple cases of chicken the edge on this knife just glides through any meet laid before it.
There have been many statements that decry the use of carbon steels in the professional kitchen because of maintenance issues. I found just keeping a damn sanitizer rag and a dry rag both folded next to my board gives me the ability to give the knife a few wipes on each occasionally. I have had absolutely no problems with rust and with the way this AS steel performs more maintenance we would still be worth it.
I only have a couple of very minor qualms with this knife. First,I find it to be a little short for my tastes,however if i had gone for the 240 I think it would have fixed this. I should have paid more attention to what I read in the forums. My own fault there. Second,was the handle texture I mentioned before.
All in all I love this knife. I am extraordinarily pleased with all aspects of my purchase. Thank you to everyone at Chef Knives to Go for your exemplary service,and to every one on this forum for being the wealth of information and positive feedback that you are.
0.3Cutting edge: 219mm
Length from back of choil: 215mm
Height at heel: 47mm
Spine width at handle: 5mm
Spine width in front of pinch grip(5cm from handle): 2mm
I work at a moderately high volume restaurant (between 500 and 750 covers on a busy night) so in the few weeks I’ve had this it has seen some pretty heavy use.
My first impression of the knife upon opening it is that the pictures didn’t do it justice. The fit and finish is impeccable. This knife is simply stunning and as the exposed edge has patinaed it has only gotten more so. It was also wicked sharp out of the box w/ no need to sharpen it at all. I have a coworker who is afraid of it. It has also kept its edge extremely well. I’ve yet to sharpen it. I do however stop it nightly and hone it occasionally on my mac black ceramic rod. The handle is also gorgeous however,there is a distinct texture difference between the cherry wood handle and pakka wood ferrule. Once i hit them with a quick sanding with 1200 grit sandpaper that was all taken care of. Also i was a little unsure of an octagonal handle but found no problems with it. In fact,this is the most comfortable knife i have ever held (for reference I do use a pinch grip).
It has been a pleasure to cut with and,I have used it for pretty much everything requiring a knife in the kitchen. This knife is not a laser,but the grind is excellent. It only experiences minor wedging in taller hard ingredients such as squash. I mostly chop and use push/pull cuts and on anything softer than an onion the knife does quite literally fall through. When chopping celery I could not feel the blade go through,only hear it. The hammered kurouchi finish is a bit rough to the touch but the only effect when cutting is you can really hear the knife when cutting. The koishi is also quite nimble and i have been using it to peel all sorts of ingredients (carrots,cucumbers,jicima,potatoes,etc.) and even for parring a bit. I also love the slight recurve of the choil area. I used to use chinese cleavers and tend to use the heel of knives as my point for many pairing tasks. This knife is the best for that of any i have tried. I also have never had an easier time of trimming and butterflying multiple cases of chicken the edge on this knife just glides through any meet laid before it.
There have been many statements that decry the use of carbon steels in the professional kitchen because of maintenance issues. I found just keeping a damn sanitizer rag and a dry rag both folded next to my board gives me the ability to give the knife a few wipes on each occasionally. I have had absolutely no problems with rust and with the way this AS steel performs more maintenance we would still be worth it.
I only have a couple of very minor qualms with this knife. First,I find it to be a little short for my tastes,however if i had gone for the 240 I think it would have fixed this. I should have paid more attention to what I read in the forums. My own fault there. Second,was the handle texture I mentioned before.
All in all I love this knife. I am extraordinarily pleased with all aspects of my purchase. Thank you to everyone at Chef Knives to Go for your exemplary service,and to every one on this forum for being the wealth of information and positive feedback that you are.
By: Gary L Nelson
Little Rock,ARMasakage Koishi gyuto 210mm
This is an impressive knife. I have been using it for over 6 months,I prefer using an item before reviewing. I’m a consultant and I have not cooked professionally for over 15 years,but I’m still picky about my knives and equipment and they get extensive daily use.
This a “beautiful” knife very light and comfortable in the hand. It was extremely sharp out of the box,finish and fit are perfect as I would expect for this level ($) of knife. The carbon steel edge has been a non issue with me. It holds it’s edge and I have yet had to sharpen it,only the ceramic Mac black rod so far.
The only slight problem I have is with the “pebble/tsuchime“ surface it’s beautiful,however,I find thin slices of onions,tomatoes,cucumber,etc. have a tendency to hang on the blade. This is a minor problem and would not stop me from recommending this knife to anyone. Next up a Masakage petty.
The bottom line is I love it. 5 Stars
As always CKTG are accurate in product descriptions fast in their shipping and a pleasure to do business with.
Gary L Nelson
Little Rock,AR
0.3This is an impressive knife. I have been using it for over 6 months,I prefer using an item before reviewing. I’m a consultant and I have not cooked professionally for over 15 years,but I’m still picky about my knives and equipment and they get extensive daily use.
This a “beautiful” knife very light and comfortable in the hand. It was extremely sharp out of the box,finish and fit are perfect as I would expect for this level ($) of knife. The carbon steel edge has been a non issue with me. It holds it’s edge and I have yet had to sharpen it,only the ceramic Mac black rod so far.
The only slight problem I have is with the “pebble/tsuchime“ surface it’s beautiful,however,I find thin slices of onions,tomatoes,cucumber,etc. have a tendency to hang on the blade. This is a minor problem and would not stop me from recommending this knife to anyone. Next up a Masakage petty.
The bottom line is I love it. 5 Stars
As always CKTG are accurate in product descriptions fast in their shipping and a pleasure to do business with.
Gary L Nelson
Little Rock,AR
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.
Average rating is 5
By:
Portland,ORThis is by far the sharpest thing I have ever held. It is very light and comfortable. The edge stays sharp even after cutting lemongrass for an hour straight. Very easy to sharpen as well.
0.3By: Colin Rupp
AZFirst week with this knife and it’s impressive. The lines and weight are great. Keeps a great edge. Out of the box sharpness is pretty good but a little fine tuning and it’s one of the sharpest I’ve seen. Would defiantly recommend this line of knife.
0.3By: Howard
NY,NYMy first stainless clad aogami knife and I love it so much I don’t think I can go back to full stainless. This knife is has a beautiful rustic finish,a razor sharp edge that cuts like butter and is really comfortable to use. The blade had a very slight bend in it that was easily fixed thanks to Mark’s advise. Apparently clad knives can bend because the steels settle at different rates. Mark sent me a link on how to fix it and also offered to fix it for me for free. Great experience and beautiful knife. Thanks Mark!
0.3By: Katka Volna
Czech RepublicHello,
thank you for a excellent knife. I am very happy using it and aslo good shipping and other supporting services. Great job. I am looking forward ordering some other stuff from your shop. BR,Katka
0.3thank you for a excellent knife. I am very happy using it and aslo good shipping and other supporting services. Great job. I am looking forward ordering some other stuff from your shop. BR,Katka
By: Mike
BuffaloGreat knife,fast shipping,very informative.
0.3By: Mike
BuffaloGreat knife,fast shipping,very informative
0.3
||||||1||1||1||0||||||||270mm brings that little extra length for those with ample prep space and plenty of ingredients to conquer. Koishi knives from Masakage are the highest end knives made by that cooperative. They feature cherry wood octagonal handles and stainless clad Aogami Super Steel in the blade. Aogami Super is one of the best steels for kitchen knives as it takes a great edge and holds it for a long time too. The stainless cladding helps reduce blade reactivity and the tsuchime (hammered) finish from which this knife takes its name ("koishi" means pebbles) provides the knife some anti-stiction properties. These are great knives, and truly functional pieces of art. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 7.3 oz (208 g) Blade Length: 274 mm Total Length: 428 mm Spine Thickness at Heel: 3.5 mm Blade Height: 57 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makoho15||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-honesuki-150mm-252.png||||||Masakage Koishi Honesuki 150mm||Koishi-Honesuki||specials > forknco > hiroshikato > musakagekoishi||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Koishi > ||280.000 ||||||
The 240mm kiritsuke comes double-beveled and symmetrically ground in Western style, which adds some durability to the edge and an ambidextrous personality to the blade overall. The pattern is excellent for push and pull cutting, and the flatter edge also makes it a fairly decent slicer. These characteristics make it a favorite with cooks who see a good bit of protein work and veggie prep that does not require rocking through large ingredients. Please note that these knives have octagonal magnolia wood handles with buffalo horn ferrules. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Magnolia Octagonal Ferrule: Buffalo Horn Weight: 7.1 oz (201 g) Blade Length: 239 mm Total Length: 387 mm Spine Thickness at Heel: 3 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||Moritaka||~~minimum-quantity~~1~~|^^|moaski27cu||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-270mm-custom-638.png||||||Moritaka AS Kiritsuke 240mm Custom||C220||specials > forknco > moritaka-knives > moasknwibogo||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||300.000 ||||||||||||1||1||1||0||||||||Moritaka does a phenomenal job with the Aogami Super (AS) steel at the core of their Supreme series. Heat-treated to HRC 64–65, these blades take exceptionally fine edges, hold their sharpness, and offer excellent edge retention. The core steel is clad in iron and finished in a rustic kurouchi style, lending both performance and character. Each knife is hand-forged with outstanding grinds, a testament to Moritaka's 700 years of blade-forging tradition. Even with this pedigree, the Supreme series represents one of the best values in handcrafted Japanese cutlery.
The 240mm kiritsuke is a versatile length, well-suited for both professional chefs and serious home cooks. It offers plenty of cutting power while remaining nimble and manageable on most kitchen boards. Unlike traditional kiritsuke profiles, this knife is ground 50/50, making it equally effective for both right- and left-handed users.
The blade is complemented by a striking custom octagonal handle crafted from 4,000-year-old bog oak, adding elegance to its proven performance. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super (AS) Cladding: Iron Finish: Kurouchi HRC: 64–65 Weight: 6.7 oz (192 g) Blade Length: 240 mm Total Length: 390 mm Spine Thickness at Heel: 4 mm Blade Height: 50 mm Handle: 4,000-Year Bog Oak Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moki27||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-kiritsuke-gyuto-270mm-140.png||||||Moritaka AS Kiritsuke 270mm||Moritaka-Kiritsuke270||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||295.000 ||||||||2.000 ||||1||1||1||0||||||||Moritaka does a phenomenal job with the Aogami Super (AS) found at the core of their Supreme series of knives. These knives are treated to an HRC of 64-65, which provides for an edge that can be taken to very steep angles, holds high levels of refinement, and has excellent retention. These knives wrap the AS with iron cladding and a kurouchi finish. Moritaka Supreme knives are handcrafted with wonderful grinds and provide exceptional performance. All of this should come as no surprise given the company's 700 years of blade-forging history. What is surprising is the price that these tremendous knives are offered at, making them an exceptional value.
270mm in a kiritsuke tends to be the favored length for pro cooks who have the available cutting real estate to work with. The additional length and weight can be beneficial when chopping a lot of produce and lets the knife get a bit more elevation, able to cover larger objects. This kiri is 50/50 on the grind and the bevel, making it more versatile than its traditional brethren and able to be wielded with identical performance by both right- and left-handed users.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Technique: Moritaka san inserts the steel Edge Steel: Aogami Super Steel Cladding: Iron Finish: Kurouchi HRC: 65+- Handle: Octagonal Ho Wood with Buffalo Horn Ferrule Weight: 8.6 oz (244 g) Blade Length: 272 mm Total Length: 427 mm Spine Thickness at Heel: 4 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||Moritaka||~~minimum-quantity~~1~~|^^|moasknwimaha||item.||solidtemplate||moritaka-knives||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-knives-with-ho-wood-handles-21.png||||||Moritaka AS Knives With Ho Wood Handles||||specials > forknco > moritaka-knives||Resources > For Knife Collectors > Moritaka Knives > ||||||||||||||0||1||0||0||||moritaka12 moho15 moritaka3 moasde16 moritaka1 mosu16pe moasbu17 moritaka6 moritakadeba1 moaslona18 moastana moassa18 moritaka4 moaschbo21 moritaka9 moas21ki moasyasu21 moritaka8 moritaka13 moasyasu24 moasgy25 moritaka7 moki27 moritaka11 mohabust||||Moritaka Hamono stands as a testament to generations of expert knife craftsmanship, rooted deeply in a storied tradition of knife making. These knives are forged from the revered Aogami Super Steel, which allows for unmatched sharpness and precision. Each blade is carefully shaped with 50/50 bevels, guaranteeing a cutting experience that is both balanced and supremely effective.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moassa18||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-santoku-185mm-118.png||||||Moritaka AS Large Santoku 185mm||Moritaka-Santoku185||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||195.000 ||||||||||||1||1||1||0||||||||Like all Moritaka Supreme knives, this kurouchi-finished santoku sports a core of very hard Aogami Super steel which can take an incredibly acute and refined edge. This steel is also slightly less reactive than other carbon steels due to the high alloy content.
Moritaka Hamono is one of the oldest knife manufacturers we carry on our site and centuries of crafting hand-forged blades have culminated in these wonderful knives. 50/50 convex grinds provide great ingredient separation and the high level of fit and finish on these knives belies the extremely aggressive pricing for such a premium product. We are thrilled to be the only US distributor of these knives, which are truly a piece of Japanese blade-making history and exceptional value. It comes with a nice octagonal magnolia wood handle with a buffalo horn ferrule.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 4.3 oz (122 g) Blade Length: 186 mm Total Length: 325 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moaslona18||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-long-nakiri-180mm-223.png||||||Moritaka AS Long Nakiri 180mm||Moritaka-Nakiri180||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||205.000 ||||||||||||1||1||1||0||||||||Over 700 years of hand forged blade-craft tradition has culminated in the Moritaka Supreme line of knives, and both the performance and character of these blades are reflective of that history. These outstanding knives are an incredible value for the performance, quality, high-end steel, and hand-crafted character that they provide.
The core steel in the Moritaka AS line is the highly regarded Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a kurouchi finish. While still reactive, this finish aids in corrosion resistance. Moritaka has taken the alloy to 64-65 HRC which is a superb treatment for this steel. Edge retention is top-notch as is the out of the box sharpness. The refinement these knives are capable of is exceedingly high. The kurouchi finish on the blade adds a rustic aesthetic which enhances the traditional character of this lovely nakiri. In a fairly unique twist, Moritaka welds a stainless tang to the hand forged blade to prevent corrosion inside the handle. The classic kurouchi finish on these blades also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a thin blade made for processing vegetables, especially harder ones where thicker blades would wedge or stick. As with most nakiri blades, it is very flat at the edge.
Each knife is made by hand so measurements may vary. Maker: Moritaka Hamono Location: Yatsushiro, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi HRC: 64-65 Edge Grind: Even Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 5.8 oz (164 g) Blade Length: 180 mm Total Length: 327 mm Spine Thickness at Heel: 3 mm Blade Height: 58 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moasna18ch||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-nakiri-180mm-chestnut-58.png||||||Moritaka AS Long Nakiri 180mm Custom||C265||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||230.000 ||||||||||||1||1||1||0||||||||Over 700 years of hand-forged blade-craft tradition has culminated in the Moritaka Supreme line of knives, and both the performance and character of these blades are reflective of that history. These outstanding knives are an incredible value for the performance, quality, high-end steel, and hand-crafted character that they provide.
The core steel in the Moritaka AS line is the highly regarded Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a kurouchi finish. While still reactive, this finish aids in corrosion resistance. Moritaka has taken the alloy to 64-65 HRC, which is a superb treatment for this steel. Edge retention is top-notch, as is the out-of-the-box sharpness. The refinement these knives are capable of is exceedingly high. The kurouchi finish on the blade adds a rustic aesthetic, which enhances the traditional character of this lovely nakiri. It also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a thin blade made for processing vegetables, especially harder ones, where thicker blades would wedge or stick. As with most nakiri blades, it is very flat at the edge. Maker: Moritaka Hamono Location: Yatsushiro, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi HRC: 64-65 Edge Grind: Even Handle: Burnt Chestnut, D-shaped Weight: 5.3 oz (152 g) Blade Length: 182 mm Total Length: 332 mm Spine Thickness at Base: 3 mm Blade Height: 57 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moritaka1||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-nakiri-165mm-227.png||||||Moritaka AS Nakiri 165mm||Moritaka-Nakiri165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||195.000 ||||||||2.000 ||||1||1||1||0||||||||Aogami Super is steel prized for its wear resistance, ease of sharpening, and ability to achieve exceptional levels of hardness and, by extension, very refined and acute edges. This steel is found at the core of the Moritaka Supreme 165mm nakiri and is heat-treated to achieve a Rockwell Hardness rating of 64-65, which we find to be an excellent hardness for AS. The core steel is clad in soft iron and rendered with a kurouchi finish, which provides a beautiful rustic aesthetic to the blade.
Crafting blades since the 13th century, Moritaka Hamono produces some truly prodigious knives at very attractive price points.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 4.9 oz (139 g) Blade Length: 166 mm Total Length: 308 mm Spine Thickness at Heel: 3 mm Blade Height: 53 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moritaka12||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-petty-130mm-234.png||||||Moritaka AS Petty 130mm||Moritaka-Petty130||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||145.000 ||||?wmode=transparent"||||1.000 ||||1||1||1||0||||||||Moritaka Hamono has been producing hand-forged blades for over 700 years. Centuries of knowledge and tradition have culminated in the production of Moritaka's Supreme series of knives. Aogami Super (AS) steel, treated to achieve a Rockwell Hardness rating of 64-65, is found at the core of this 130mm petty. The AS steel in Moritaka's knives is excellent. Very hard, capable of extreme levels of refinement and acuteness, and less prone to corrosion than many other carbon steels, the edge of this knife is a dream to sharpen and cut with. Clad in softer iron with a kurouchi finish, the rustic aesthetics are both pleasing and evocative of the deep tradition of Moritaka Hamono.
Each knife is made by hand so measurements will vary. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Technique: Moritaka san inserts the steel Edge Steel: Aogami Super Steel Cladding: Iron Finish: Kurouchi HRC: 65+- Weight: 1.8 oz (51 g) Blade Length: 133 mm Total Length: 250 mm Spine Thickness at Heel: 2.5 mm Blade Height: 30 mm Handle: Octagonal Ho Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moaspe13wa||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-130mm-walnut-70.png||||||Moritaka AS Petty 130mm Oak||Moritaka-P130-Oak||specials > forknco > moritaka-knives > moasknwibogo||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||165.000 ||||||||||||1||1||1||0||||||||The Moritaka Supreme 130mm petty is a compact, high-performance utility knife built for precision work. Ideal for trimming proteins, peeling fruit, and detail prep on the board or in hand, this size offers excellent control while still delivering the cutting authority Moritaka is known for. It is a great choice for cooks who want serious steel in a nimble, easy-to-manage format.
At the core is Aogami Super steel, heat-treated to approximately 64–65 HRC. AS steel is prized for taking an extremely refined, acute edge while maintaining outstanding edge retention. The blade is clad in softer iron with Moritaka’s signature kurouchi finish, giving it a rustic, work-driven look, while the san mai construction adds strength and stability. This version is fitted with an oak octagonal handle, a nice upgrade over the standard ho wood handle, offering a more substantial feel in hand and a refined, durable aesthetic. As with all high-hardness carbon steel knives, avoid twisting, prying, or cutting hard items such as bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. This knife will develop a natural patina over time. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a dry place. Each knife is made by hand, so measurements may vary. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Technique: Inserted Hard Steel Core Edge Steel: Aogami Super (AS) Cladding: Iron Finish: Kurouchi HRC: 64–65 Weight: 1.8 oz (51 g) Blade Length: 130 mm Total Length: 250 mm Spine Thickness at Heel: 2.5 mm Blade Height: 30 mm Handle: Octagonal Oak||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moritaka3||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-petty-150mm-197.png||||||Moritaka AS Petty 150mm||Moritaka-Petty150||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||160.000 ||||||||1.000 ||||1||1||1||0||||||||Part of Moritaka's Supreme series of kitchen knives, this 150mm petty boasts a core of Aogami Super steel clad in softer iron. The kurouchi finish on these knives provides a wonderful rustic aesthetic to the blades and also aids in corrosion resistance. The convex grind on the knives is symmetric and gets very thin behind the edge. Over 700 years of hand-forged blade-craft tradition has culminated in the Moritaka Supreme line of knives and both the performance and character of these blades are reflective of that. What's more, these knives are an incredible value for the performance, quality, high-end steel, and hand-crafted character that is offered up here.
Please note that the video on the page is not current--the handles are now made with ho wood and buffalo horn. The photos are current.
Each knife is made by hand so measurements will vary. Maker: Moritaka Hamono Location: Yatsushiro, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even Weight: 2.2 oz (64 g) Blade Length: 154 mm Total Length: 270 mm Spine Thickness at Heel: 3 mm Blade Height: 32 mm Handle: Octagonal Ho Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moasho15cu||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-honesuki-150mm-custom-704.png||||||Moritaka AS Petty 150mm Oak||Moritaka-P150-Oak||resources > petty-knives > 150mmpettys||Knife Types > Petty Knives > 150-165mm Pettys > ||185.000 ||||||||||||1||1||1||0||||||||The Moritaka Supreme 150mm petty is a versatile utility knife and a great size for everyday prep. Long enough to handle small proteins, sandwiches, citrus, and board work, yet compact enough for in-hand tasks, this is the kind of knife that quickly becomes a daily grab. Like the rest of the Supreme series, it offers outstanding performance and character at a very strong value for the level of steel and craftsmanship involved.
At the core is Aogami Super steel clad in softer iron, forged in traditional san mai construction. The AS steel is known for taking a very fine, acute edge with excellent edge retention, while the iron cladding adds toughness and develops a natural patina over time. The kurouchi finish gives the blade its rustic look and provides a bit of added corrosion resistance. The grind is even and very thin behind the edge for smooth, low-resistance cutting. This version is fitted with an upgraded oak octagonal handle paired with a black urushi colored ferrule, offering a clean, traditional look with a more substantial feel than the standard ho wood handle. As with all high-hardness carbon steel knives, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. This knife will develop a natural patina. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a dry place. Each knife is made by hand so measurements will vary. Maker: Moritaka Hamono Location: Yatsushiro, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even Weight: 2.2 oz (64 g) Blade Length: 154 mm Total Length: 270 mm Spine Thickness at Heel: 3 mm Blade Height: 32 mm Handle: Octagonal Oak Ferrule: Black Urushi||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mosu16pe||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-supreme-165mm-petty-94.png||||||Moritaka AS Petty 165mm||Moritaka-Petty165||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||170.000 ||||||||||||1||1||1||0||||||||Moritaka has been crafting hand-forged blades to exacting standards for over seven centuries. The amount of skill, tradition, and knowledge gained and transferred through the generations of Moritaka Hamono smiths is formidable and brought to bear in the production of this medium-sized petty. Sporting 50/50 convex grinds and a superbly treated core of Aogami Super, these kurouchi finished blades are not only exceptional performers, but represent extreme value given the handcrafted nature and premium steel offered up in the Supreme series.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 2.8 oz (79 g) Blade Length: 169 mm Total Length: 305 mm Spine Thickness at Heel: 3 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moritaka6||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-santoku-170mm-217.png||||||Moritaka AS Santoku 170mm||Moritaka-Santoku170||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||185.000 ||||||||2.000 ||||1||1||1||0||||||||Like all Moritaka Supreme knives, this kurouchi-finished santoku sports a core of very hard Aogami Super steel, which can take an incredibly acute and refined edge. This steel is also slightly less reactive than other carbon steels due to the high alloy content.
Moritaka Hamono is one of the oldest knife manufacturers we carry on our site and centuries of crafting hand-forged blades have culminated in these wonderful knives. 50/50 convex grinds provide great ingredient separation and the high level of fit and finish on these knives belies the extremely aggressive pricing for such a premium product. We are thrilled to be the only US distributor of these knives, which are truly a piece of Japanese blade-making history and an exceptional value.
The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 4.1 oz (116 g) Blade Length: 171 mm Total Length: 310 mm Spine Thickness at Base: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moastana||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-tall-nakiri-276.png||||||Moritaka AS Tall Nakiri 180mm||Moritaka-TallNakiri||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||240.000 ||||||||||||1||1||1||0||||||||The Moritaka AS knives are constructed with a core of Aogami Super (AS) steel between layers of softer iron cladding. In a fairly unique twist, Moritaka welds a stainless tang to the hand-forged blade to prevent corrosion inside the handle. The classic kurouchi finish on these blades also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a fun and functional knife that will find favor with chefs who like the height and general dimensions of a cleaver but want a thinner and lighter tool to dispatch vegetables with ease and accuracy. This one comes with a magnolia octagonal handle.
Each knife is made by hand so measurements may vary. Maker: Moritaka Hamono Location: Yatsushiro, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi HRC: 65+- Edge Grind: Even Weight: 7.9 oz (224 g) Blade Length: 182 mm Total Length: 330 mm Spine Thickness at Base: 3 mm Blade Height: 75 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moasyasu21||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-yanagi-suji-210mm-13.png||||||Moritaka AS Yanagi / Suji 210mm||Moritaka-Yanagi210||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||200.000 ||||||||||||1||1||1||0||||||||The Moritaka Supreme Sujihiki blends traditional sword-making heritage with modern kitchen performance. Although labeled by Moritaka as a yanagiba, this knife features a double-bevel grind, making it functionally a sujihiki suited for precise slicing of proteins and fish. The flatter edge profile and narrow 32 mm blade height promote clean, controlled draw cuts with minimal resistance.
Hammer forged in Yatsushiro, Japan, this knife uses Aogami Super carbon steel as its core, clad in soft iron with a kurouchi finish. Aogami Super is known for exceptional hardness and edge retention, here hardened to approximately 65 HRC for refined, long-lasting sharpness. The iron cladding adds toughness and traditional character, while the stainless steel tang improves overall durability. Each knife is handcrafted, and measurements may vary slightly from piece to piece.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash and dry thoroughly after use. Do not leave wet or store in a damp environment. A patina will develop over time. Avoid cutting frozen foods or hard bones and do not twist the blade during use.
Part of the esteemed Supreme series, the knife features Aogami Super steel, expertly treated and integrated into the soft iron by Moritaka's skilled artisans. Boasting extraordinary hardness, this knife achieves impressively refined edges, ensuring longevity and superior slicing performance. The design's flatter edge profile is optimized for this style, enhancing its slicing capabilities to meet the highest standards of culinary excellence.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 4.0 oz (114 g) Blade Length: 240 mm Total Length: 385 mm Spine Thickness at Heel: 4 mm Blade Height: 35 mm Edge Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moritaka11||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-yanagi-270mm-114.png||||||Moritaka AS Yanagi / Suji 270mm||Moritaka-Yanagi270||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||260.000 ||||||||1.200 ||||1||1||1||0||||||||This Moritaka Supreme is double beveled, so while Moritaka calls it a yanagiba, most Japanese would call this a sujihiki. The edge steel used is Aogami Super steel, and it's clad in kurouchi-finished iron. The history and tradition accrued from over 700 years of hand forging swords and knives is evinced wonderfully in the rustic aesthetic of these blades. Moritaka's treatment of the Aogami Super steel is excellent, and they insert that steel into the soft iron cladding at their shop. These knives can take and hold some incredibly refined edges and display admirable durability. The flatter edge profiles of Moritaka's knives are particularly well-suited to this pattern, providing exceptional slicing performance.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Technique: Moritaka san inserts the steel Edge Steel: Aogami Super Steel Cladding: Iron Finish: Kurouchi HRC: 65+- Weight: 5.4 oz (153 g) Blade Length: 272 mm Total Length: 430 mm Spine Thickness at Base: 3 mm Blade Height: 35 mm Handle: Octagonal Ho Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mohabust||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-hamono-bumper-sticker-104.png||||||Moritaka Hamono Bumper Sticker||MoritakaSticker||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||1.000 ||||||||0.000 ||||1||1||1||0||||||||This Moritaka bumper sticker is a simple way to show your appreciation for one of Japan’s most storied knife makers. Designed exclusively for Chefknivestogo, this sticker is not something you will find anywhere else. Whether it ends up on your car, toolbox, sharpening station, or laptop, it is a subtle nod to traditional Japanese craftsmanship and your connection to the knife community.
Measuring 11.5 inches by 3 inches, the size is ideal for a standard bumper or other flat surfaces. It has a clean, bold layout that stands out without being over the top. We do not produce these in large quantities, and it is unlikely you will see another one in your neighborhood. It is a small but distinctive way to represent Moritaka and CKTG.
Care Instructions: Apply to a clean, dry surface for best adhesion. Press firmly along the entire length when installing. Avoid applying in very cold temperatures and allow time for the adhesive to set before exposure to heavy moisture.
Takeo Murata is a traditional blacksmith from Kochi Prefecture who makes high-performance blades in a small workshop using time-honored forging techniques. His knives offer excellent cutting performance and value for both home cooks and professionals.
This nakiri is made with Aogami Super (Blue Super) carbon steel hardened to around HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish, which helps slow rust and patina development. Aogami Super is known for taking a very sharp edge and holding it for a long time.
The knife features an octagonal burnt urushi oak handle, giving it a darker look that pairs nicely with the kurouchi finish while providing a durable and comfortable grip.
Note: The tip is intentionally ground at a slight downward angle for added durability when chopping. See the second photo for reference.
This is an excellent nakiri for anyone looking for traditional Japanese craftsmanship at a very fair price.
Care Instructions: Hand wash only (do not put in the dishwasher) Dry immediately after washing; do not allow moisture to sit on the blade Expect a patina to form over time — this is normal and protective Avoid long contact with acidic foods like onions, tomatoes, and citrus Apply food-safe oil for long-term storage if not used regularly Sharpen with whetstones only (avoid pull-through sharpeners)
Specifications: Blacksmith: Takeo Murata Location: Kochi, Japan Edge Grind: Double Bevel Steel: Aogami Super (Blue Super) Carbon Steel Cladding: Soft Iron, Kurouchi Finish Construction: San-Mai Handle: Burnt Urushi Oak, Octagonal Weight: 4.0 oz (110 g) Blade Length: 165 mm Total Length: 301 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm Hardness: ~HRC 64||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|muasfu16||item-1||solidtemplate||murata||https://s.turbifycdn.com/aah/chefknivestogo/murata-as-funayuki-165mm-13.png||||||Murata AS Funayuki 165mm||BAS-F165U||kitchen-knives > murata||Knife Brands > Murata Knives > ||185.000 ||||||||||||1||1||1||0||||||||Introducing Takeo Murata — forged by hand in Kochi, Japan
Takeo Murata is a traditional blacksmith from Kochi Prefecture who makes high-performance blades in a small workshop using time-honored forging techniques. His knives offer exceptional cutting performance and value for both home cooks and professionals.
This funayuki is made with Aogami Super (Blue Super) carbon steel hardened to around HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish that helps slow rust and patina development. Aogami Super is known for taking a very sharp edge and holding it for a long time.
The funayuki profile excels as a versatile utility blade, combining traits of a santoku and petty knife. Its pointed tip excels at detail work and fine cuts, while the flatter edge handles chopping and push cuts with ease.
The knife features an octagonal burnt urushi oak handle, providing durability, grip, and a saturated dark color that pairs beautifully with the kurouchi finish.
This is a great choice for anyone wanting a compact, traditional Japanese all-purpose knife with excellent steel at an approachable price.
Care Instructions: Hand wash only (do not put in the dishwasher) Dry immediately after washing; do not allow moisture to sit on the blade Expect a patina to form over time — this is normal and protective Avoid long contact with acidic foods like onions, tomatoes, and citrus Apply food-safe oil for long-term storage if not used regularly Sharpen with whetstones only (avoid pull-through sharpeners)
Specifications: Blacksmith: Takeo Murata Location: Kochi, Japan Edge Grind: Double Bevel Steel: Aogami Super (Blue Super) Carbon Steel Cladding: Soft Iron, Kurouchi Finish Construction: San-Mai Profile: Funayuki (Compact All-Purpose) Handle: Burnt Urushi Oak, Octagonal Weight: 4.4 oz (124 g) Blade Length: 166 mm Total Length: 308 mm Spine Thickness at Heel: 3 mm Blade Height: 45 mm Hardness: ~HRC 64||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|muasgy21||item-1||solidtemplate||murata||https://s.turbifycdn.com/aah/chefknivestogo/murata-as-gyuto-210mm-65.png||||||Murata AS Gyuto 210mm||BAS-G210U||kitchen-knives > murata||Knife Brands > Murata Knives > ||250.000 ||||||||||||1||1||1||0||||||||Introducing Takeo Murata — master bladesmith from Kochi, Japan
Takeo Murata works alone in a small forge, combining traditional Japanese forging techniques with modern steel to produce knives that balance performance and value. Each knife is hand-forged, heat-treated, and finished with care — a reflection of generations of Japanese craftsmanship.
This gyuto is built around a core of Aogami Super (Blue Super) carbon steel, hardened to approximately HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish, giving the blade a protective patina layer while preserving the sharpness and reactivity that carbon steel enthusiasts love.
With a balanced profile, generous blade height, and nimble feel, this gyuto suits a wide range of kitchen tasks — from slicing and dicing vegetables to precision cuts of fish, meats, and herbs. The soft-iron cladding contributes to a classic look and natural aging process that only enhances with proper care.
The handle is crafted from oak coated in burnt urushi, with an octagonal shape for a secure grip and traditional feel. This combination of materials — reactive steel, forged finish, and wooden wa handle — gives you a knife that looks, feels, and performs like a custom piece at a modest price.
A great pick for cooks who appreciate traditional Japanese blades, want a carbon-steel edge, and are comfortable maintaining their knives by hand.
Care Instructions: Hand wash only — do not use the dishwasher. Dry immediately after washing; do not leave wet or soak. Expect a natural patina to form over time — this is normal and protective for carbon steel. Avoid leaving acidic foods (onions, citrus, tomatoes) sitting on the blade for long periods. Apply a light coat of food-safe oil if storing long-term, to protect the steel and prevent rust. Sharpen using quality water stones; avoid pull-through sharpeners or grinders to preserve edge geometry.
Specifications: Blacksmith: Takeo Murata Location: Kochi, Japan Edge Grind: Double Bevel Steel: Aogami Super (Blue Super) Carbon Steel Cladding: Soft Iron With Kurouchi Finish Construction: San-Mai (Clad Construction) Handle: Burnt Urushi Oak, Octagonal Wa Handle Weight: 6.2 oz (178 g) Blade Length: 214 mm Total Length: 363 mm Spine Thickness at Heel: 3.5 mm Blade Height: 46 mm Hardness: ~HRC 64||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|muaski21||item-1||solidtemplate||murata||https://s.turbifycdn.com/aah/chefknivestogo/murata-as-kiritsuke-210mm-4.png||||||Murata AS Kiritsuke 210mm||BAS-K210U||kitchen-knives > murata||Knife Brands > Murata Knives > ||250.000 ||||||||||||1||1||1||0||||||||Introducing Takeo Murata — forged by hand in Kochi, Japan
Takeo Murata is a small-workshop blacksmith in Kochi Prefecture, carrying on traditional Japanese forging methods. Each knife is handmade with care, heat-treated, and finished for reliable performance in the kitchen.
This 210mm kiritsuke features a core of Aogami Super (Blue Super) carbon steel, hardened to about HRC 64 — giving you top-tier edge retention and cutting performance. The core is clad in reactive soft iron with a kurouchi (black-forge) finish, which helps suppress corrosion and allows a natural patina to develop over time.
The blade geometry and size make this kiritsuke a versatile workhorse: long enough for slicing and chopping vegetables, meats, and fish, yet narrow and nimble enough for precision cuts and delicate tasks. The carbon/soft-iron cladding gives the knife a classic rustic look while preserving the full cutting power of carbon steel.
The handle is crafted from octagonal oak with a burnt-urushi finish — a Japanese-style wa handle that feels balanced, secure, and traditional in hand.
Care Instructions: Hand wash only — do not use the dishwasher. Dry immediately after washing; do not leave wet or soak. Expect a natural patina to form over time — this is protective, not a defect. Avoid prolonged contact with acidic foods (e.g. citrus, tomatoes, onions). If storing for long periods, apply a light coat of food-safe oil to the blade. Sharpen using quality water stones; avoid pull-through sharpeners or grinders to preserve edge geometry.
Specifications: Blacksmith: Takeo Murata Location: Kochi, Japan Edge Grind: Double Bevel (Even, 50/50) Steel: Aogami Super (Blue Super) Carbon Steel Cladding: Soft Iron (Reactive), Kurouchi Finish Construction: San-Mai (Clad Construction) Knife Type: Kiritsuke-Gyuto Hybrid Handle: Octagonal Oak, Burnt Urushi Finish (Wa-Style) Weight: 6.7 oz (190 g) Blade Length: 213 mm Total Length: 369 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Hardness: ~HRC 64||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|muasna16||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/murata-as-nakiri-165mm-61.png||||||Murata AS Nakiri 165mm||BAS-N165U||newarrivals||New Arrivals > ||220.000 ||||||||||||1||1||1||0||||||||Introducing the Murata AS Nakiri 165mm. Crafted by Takeo Murata, a renowned blacksmith hailing from Kochi, Japan, this knife reflects a legacy of quality and craftsmanship. Featuring the elite Aogami Super steel with a hardness rating of over 64 HRC, it promises unparalleled durability and performance.
The knife boasts a striking kurouchi finish and an octagonal oak handle enhanced with a burnt urushi finish, combining beauty with ergonomics. Lightweight and budget-friendly, the Murata AS Nakiri offers exceptional value. Weight: 5.5 oz (156 g) Blade Length: 161 mm Total Length: 306 mm Spine Thickness at Heel: 3.5 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|muastape15||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/murata-as-petty-150mm-13.png||||||Murata AS Petty 150mm||BAS-P150U||newarrivals||New Arrivals > ||170.000 ||||||||||||1||1||1||0||||||||Introducing Takeo Murata — traditional forging from Kochi, Japan.
Takeo Murata is a dedicated blacksmith working in Kochi Prefecture, using traditional forging techniques to craft kitchen knives by hand. His knives offer real Japanese cutlery quality, combining fine steel and classic finishing for chefs and home cooks alike.
This 150 mm petty features a core of Aogami Super (Blue Super) carbon steel, hardened to around HRC 64. The core is clad in reactive soft iron with a kurouchi (black-forge scale) finish, giving the knife a rustic, traditional appearance and helping slow the development of rust or patina. Aogami Super is known for its excellent edge retention and sharpness.
Thanks to its compact size and nimble blade, this petty is ideal for detailed prep tasks — peeling, slicing fruits and vegetables, trimming, herb work, or delicate chopping. It’s a perfect complement to larger knives for everyday kitchen work.
The handle is crafted from octagonal oak with a burnt urushi finish, giving it a durable, natural feel and traditional Japanese aesthetic. The lighter weight and balanced design make this petty comfortable to use for extended prep sessions.
If you want a small, trusted, traditional Japanese utility knife, this Murata petty combines fine steel, expert forging, and practical value in one handcrafted tool.
Care Instructions: Hand wash only — never use a dishwasher. Dry immediately after washing; do not soak or leave damp. Expect a patina to develop over time — this is normal with carbon steel and is protective. Avoid prolonged exposure to acidic foods such as citrus, onions, and tomatoes. If storing long-term, apply a thin coat of food-safe oil to the blade. Use sharpening waterstones only; avoid pull-through sharpeners or grinders to preserve edge geometry.
Specifications: Blacksmith: Takeo Murata Location: Kochi, Japan Edge Grind: Double Bevel (Even, 50/50) Steel: Aogami Super (Blue Super) Carbon Steel Cladding: Soft Iron (Reactive), Kurouchi Finish Construction: San-Mai (Clad Construction) Knife Type: Petty 150 mm (Compact Utility Knife) Handle: Burnt Urushi Oak, Octagonal Handle (Wa-Style) Weight: 3.1 oz (88 g) Blade Length: 152 mm Total Length: 280 mm Spine Thickness at Heel: 3 mm Blade Height: 30 mm Hardness: ~HRC 64||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|muastape13||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/murata-as-tall-petty-135mm-194.png||||||Murata AS Tall Petty 135mm||BAS-T135U||newarrivals||New Arrivals > ||170.000 ||||||||||||1||1||1||0||||||||Introducing Takeo Murata — knife-making tradition from Kochi, Japan.
Takeo Murata is a traditional blacksmith from Kochi Prefecture, crafting knives by hand using time-honored forging techniques. His work brings Japanese cutlery heritage into everyday kitchens — producing tools that are dependable, sharp, and excellent value.
This 135 mm petty features a core of Aogami Super (Blue Super) carbon steel, hardened to approximately HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish — a protective, rustic coating that discourages rust while preserving the natural patina effects that carbon steel develops over time.
Compact and nimble, this petty is perfect for smaller prep tasks — peeling, slicing fruits and vegetables, trimming, delicate chopping, or any detailed kitchen work. The petite size offers excellent control, while the sharp carbon core delivers reliable cutting performance.
The handle is made from octagonal oak finished with burnt urushi, giving a rich dark appearance, a comfortable grip, and a classic Japanese aesthetic. This petite knife blends traditional craftsmanship with everyday practicality.
Whether you are refining technique, prepping vegetables, or performing precise tasks, this Murata petty is a versatile, high-quality tool made to last.
Care Instructions: Hand wash only (do not use a dishwasher) Dry thoroughly immediately after washing; do not leave wet or soak Expect patina to form over time — this is normal and protective for carbon steel Avoid prolonged contact with acidic foods like lemons, onions, and tomatoes Apply a thin coat of food-safe oil if storing long-term Sharpen only on water stones; avoid pull-through sharpeners or grinders
Specifications: Blacksmith: Takeo Murata Location: Kochi, Japan Edge Grind: Double Bevel Steel: Aogami Super (Blue Super) Carbon Steel Cladding: Soft Iron, Kurouchi Finish Construction: San-mai Profile: Petty 135 mm — Compact Utility Knife Handle: Burnt Urushi Oak, Octagonal Weight: 4.0 oz (121 g) Blade Length: 137 mm Total Length: 268 mm Spine Thickness at Heel: 5 mm Blade Height: 37 mm Hardness: ~HRC 64||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|murata||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/murata-knives-70.png||||||Murata Knives||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||muastape13 muastape15 muasbu16 muasfu16 muasna16 muasgy21 muaski21||||Takeo Murata is a blacksmith from Kochi, Japan. His knives have a good reputation for quality and he uses top-shelf aogami super (AS) steel or aogami blue paper (blue #1 steel) steel for his knives, with HRC of 61-63. These knives have a nice kurouchi finish and are sold under the brand name Buho.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fislst||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/finger-slurry-stones-57.png||||||Nagura and Slurry Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||chunagura sarurure120g 3krurebl nair220gr nair400gr nair800gr nair10gr nair20gr nair30gr nair50gr nair80gr nair10gr1 nair12gr||||Here's a unique section full of small slurry & finger stones. You can use these small stones to generate a similar grit slurry on both synthetic and natural stones. They can also be used as thick finger stones for polishing blades. The slurry stones are thicker at between 7-10mm and the finger stones listed are very thin at about 1mm or thinner.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair10gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-1000-grit-102.png||||||Nagura Irodori 1,000 Grit||Nagura1K||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||18.000 ||||||||||||1||1||1||0||||||||The Naniwa 1,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 1K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair10gr1||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-10000-grit-150.png||||||Nagura Irodori 10,000 Grit||Nagura10K||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||28.500 ||||||||||||1||1||1||0||||||||The Naniwa 10,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 10K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair12gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-12000-grit-102.png||||||Nagura Irodori 12,000 Grit||Nagura12K||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||29.000 ||||||||||||1||1||1||0||||||||The Naniwa 12,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 12K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair20gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-2000-grit-102.png||||||Nagura Irodori 2,000 Grit||Nagura2K||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||19.000 ||||||||||||1||1||1||0||||||||The Naniwa 2,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 2K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair220gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-220-grit-102.png||||||Nagura Irodori 220 Grit||Nagura220||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||15.000 ||||||||||||1||1||1||0||||||||The Naniwa 220 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that since you know the grit, you can match it to a 220-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair30gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-3000-grit-102.png||||||Nagura Irodori 3,000 Grit||Nagura3K||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||23.000 ||||||||||||1||1||1||0||||||||The Naniwa 3,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 3K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair400gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-400-grit-102.png||||||Nagura Irodori 400 Grit||Nagura400||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||16.000 ||||||||||||1||1||1||0||||||||The Naniwa 400 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that since you know the grit, you can match it to a 400-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair50gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-5000-grit-102.png||||||Nagura Irodori 5,000 Grit||Nagura5K||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||24.000 ||||||||||||1||1||1||0||||||||The Naniwa 5,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 5K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair80gr||item-1||solidtemplate||fislst||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-8000-grit-98.png||||||Nagura Irodori 8,000 Grit||Nagura8K||specials > linecooks > sharpening-stones > fislst||Resources > For Professionals > Sharpening Stones > Nagura and Slurry Stones > ||28.000 ||||||||||||1||1||1||0||||||||The Naniwa 8,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to an 8K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair800gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-800-grit-102.png||||||Nagura Irodori 800 Grit||Nagura800||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||17.000 ||||||||||||1||1||1||0||||||||The Naniwa 800 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit so you can match it to an 800-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|slurrystones||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/slurry-stones-73.png||||||Naguras and Slurry Stones||||specials > linecooks > shac||Resources > For Professionals > Sharpening Accessories > ||||||||||||||0||1||0||0||||sarurure120g 3krurebl chunagura nair220gr nair400gr nair800gr nair10gr nair20gr nair30gr nair50gr nair80gr nair10gr1 nair12gr||||Nagura and slurry stones are used to raise a slurry on Japanese water stones - a fine suspension of stone particles and water that can speed up cutting, refine the scratch pattern, and condition the stone surface between uses. They are a small addition to a sharpening setup that experienced sharpeners find genuinely useful. This section covers our current selection.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nagibu171||item-1||solidtemplate||nakagawa||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-bunka-170mm-391.png||||||Nakagawa Ginsan Bunka 170mm||NAHA-B170||specials > forknco > nakagawa||Resources > For Knife Collectors > Nakagawa Hamono > ||350.000 ||||||||||||1||1||1||0||||||||Sakai master smith Satoshi Nakagawa represents the next generation of exceptional blade craftsmanship. On my first trip to Japan, I had the privilege of meeting Kenichi Shiraki, widely regarded as one of the premier blacksmiths in the region. It was there that I was introduced to his apprentice, Satoshi Nakagawa. After a decade of training under Shiraki san, Nakagawa stepped forward to carry on the tradition, establishing himself as a highly respected smith in his own right. Today he leads Nakagawa Hamono in Sakai, producing blades that reflect both deep heritage and modern precision.
This knife is hammer forged in traditional san mai construction with stainless steel cladding and a kasumi finish that highlights the subtle contrast between the core steel and the outer layers. The edge steel is Ginsan, known for its fine grain structure, excellent sharpening response, and stainless convenience. Ground even at 50/50, the blade offers balanced cutting performance and smooth food release. The wenge octagonal handle paired with a buffalo horn ferrule provides a refined look and solid feel in hand, complementing the understated elegance of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
Blacksmith: Nakagawa San Location: Sakai, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Steel Finish: Kasumi Edge Steel: Ginsan Edge Grind: Double Bevel Even 50/50 Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.5 oz / 156 g Blade Length: 171 mm Overall Length: 315 mm Spine Thickness at Heel: 2.9 mm Blade Height at Heel: 47.6 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nagigy18||item-1||solidtemplate||nakagawa||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-gyuto-180mm-61.png||||||Nakagawa Ginsan Gyuto 180mm||NAHA-G180||specials > forknco > nakagawa||Resources > For Knife Collectors > Nakagawa Hamono > ||304.000 ||||||||||||1||1||1||0||||||||Satoshi Nakagawa is the owner of Nakagawa Hamono in Sakai, Japan, one of the true centers of Japanese knife making. A master smith working in a city long known for its blade craft, he produces knives that reflect disciplined forging, clean grinds, and excellent heat treatment. His work is respected for its refined feel on the stones and confident performance on the board.
This Ginsan blade is hammer forged in traditional san mai construction with stainless steel cladding and a kasumi finish that highlights the contrast between core and cladding. Ginsan offers the fine grain structure and sharpening ease many cooks associate with carbon steel, combined with the convenience and corrosion resistance of stainless. The grind is even at 50/50 for balanced cutting performance, and the blade moves smoothly through product with low resistance. The wenge octagonal handle paired with a buffalo horn ferrule adds a refined, substantial feel in hand and complements the understated look of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
Blacksmith: Nakagawa San Location: Sakai, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Steel Finish: Kasumi Edge Steel: Ginsan Edge Grind: Double Bevel, Even 50/50 Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 4.9 oz (140 g) Blade Length: 172 mm Total Length: 315 mm Spine Thickness at Base: 2.6 mm Blade Height at Base: 46.7 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nagigy24||item-1||solidtemplate||nakagawa||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-gyuto-240mm-264.png||||||Nakagawa Ginsan Gyuto 240mm||NAHA-G240||specials > forknco > nakagawa||Resources > For Knife Collectors > Nakagawa Hamono > ||400.000 ||||||||||||1||1||1||0||||||||Satoshi Nakagawa is the owner and master smith of Nakagawa Hamono in Sakai, Japan, one of the true centers of traditional Japanese knife making. After a decade long apprenticeship under Shiraki san, he succeeded his teacher and has continued producing beautifully forged blades that reflect both deep tradition and modern refinement. His work is known for clean grinds, excellent heat treatment, and a confident, work ready feel on the board.
This Ginsan gyuto is hammer forged in san mai construction with a stainless clad exterior and a kasumi finish that highlights the subtle contrast between core and cladding. The Ginsan edge steel offers the fine grain structure and sharpening feel of carbon steel with the convenience of stainless performance. Ground even at 50/50 for balanced cutting, the blade moves smoothly through product with excellent edge retention and easy maintenance. The wenge octagonal handle with buffalo horn ferrule adds a refined, substantial feel in hand and complements the understated elegance of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
Blacksmith: Nakagawa San Location: Sakai, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Finish: Kasumi Edge Steel: Ginsan Edge Grind: Double Bevel Even 50/50 Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 7.6 oz / 214 g Blade Length: 232 mm Overall Length: 385 mm Spine Thickness at Heel: 2.6 mm Blade Height at Heel: 49.5 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nagigy27||item-1||solidtemplate||nakagawa||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-gyuto-270mm-278.png||||||Nakagawa Ginsan Gyuto 270mm||NAHA-G270||specials > forknco > nakagawa||Resources > For Knife Collectors > Nakagawa Hamono > ||425.000 ||||||||||||1||1||1||0||||||||The Nakagawa Ginsan Gyuto 270 mm is a powerful, refined blade from Sakai master smith Satoshi Nakagawa. As the owner of Nakagawa Hamono, he continues the deep forging traditions of one of Japan’s true knife making centers. His knives are known for disciplined heat treatment, clean grinds, and a confident feel on the board, and this large format gyuto is no exception. With its generous length and height, it excels at high volume prep, large proteins, and long, fluid slicing motions while still maintaining balance and control.
Hammer forged in traditional san mai construction, the blade features a Ginsan stainless steel core clad in stainless steel with a soft kasumi finish. Ginsan offers a fine grain structure that sharpens beautifully while delivering excellent edge retention and corrosion resistance. The grind is even at 50/50 for balanced performance, and the taller blade profile provides strong knuckle clearance and stability. The ebony octagonal handle paired with a buffalo horn ferrule gives the knife a substantial, elegant presence that matches the authority of the 270 mm blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
Blacksmith: Nakagawa San Location: Sakai, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Steel Finish: Kasumi Edge Steel: Ginsan Stainless Steel Edge Grind: Double Bevel Even 50/50 Handle: Ebony Octagonal Ferrule: Buffalo Horn Weight: 9.2 oz (262 g) Blade Length: 259 mm Total Length: 422 mm Spine Thickness at Heel: 3.4 mm Blade Height at Heel: 52.2 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nagiki21||item-1||solidtemplate||nakagawa||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-kiritsuke-210mm-61.png||||||Nakagawa Ginsan Kiritsuke 210mm||NAHA-K210||specials > forknco > nakagawa||Resources > For Knife Collectors > Nakagawa Hamono > ||325.000 ||||||||||||1||1||1||0||||||||The Nakagawa Ginsan Kiritsuke 240 mm reflects the evolution of a master smith. On my first trip to Japan, I visited Kenichi Shiraki, who at the time was considered one of the top blacksmiths in the country. During that visit, I met a young apprentice named Satoshi Nakagawa who had already begun building a strong foundation under Shiraki san. Since Shiraki’s retirement, Nakagawa has taken over the forge and established himself as a master in his own right. He is also one of the few smiths producing honyaki blades, a demanding technique forged from a single piece of carbon steel that requires exceptional skill and control.
This kiritsuke is forged in san mai construction using Silver 3, also known as Ginsan steel, with stainless cladding. Ginsan is fully stainless and one of our favorite steels for kitchen knives due to its fine grain structure, clean sharpening feel, and excellent edge retention. The blade is ground even at 50/50 for balanced cutting performance and features the distinctive kiritsuke profile that excels at precise push cutting and slicing tasks. After hearing from our forum customers, we inquired about the sharpening and confirmed that Morihiro san performs the final grind, adding another level of refinement to the blade. The wenge octagonal handle with buffalo horn ferrule gives the knife a refined, substantial presence in hand. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
Blacksmith: Nakagawa San Sharpener: Morihiro San Location: Sakai, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Edge Steel: Ginsan Edge Grind: Double Bevel; Even 50/50 Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.8 oz / 164 g Blade Length: 200 mm Overall Length: 349 mm Spine Thickness at Heel: 2.8 mm Blade Height at Heel: 41.7 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nakagawa||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-95.png||||||Nakagawa Hamono||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||nagibu171 nagigy18 nagiki21 nagigy24 nagigy27||||
On my first trip to Japan I visited Mr. Kenishi Shiraki who at the time was considered one of the top blacksmiths in Japan. During my visit I met a young apprentice named Satoshi Nakagawa who had been working with Shiraki san for a couple of years. Now Mr. Shiraki has retired and Nakagawa san has taken over the business and is now a master smith in his own right. He is one of the few blacksmiths that are doing honyaki blades which are very difficult to forge out of a single piece of carbon steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nakamura1||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-1-nakiri-165mm-83.png||||||Nakamura Blue #1 Bunka 165mm||NH1-1-B16B||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||160.000 ||||||||||||1||1||1||0||||||||This 165mm bunka from Nakamura Hamono reflects more than a century of traditional Japanese blade making. The family forge in Nakatsu City, Oita Prefecture on Kyushu has been producing practical working blades since 1900, drawing on deep experience making agricultural tools. The knife features a core of Blue #1 carbon steel, a highly regarded steel known for taking extremely keen edges and holding them well through long prep sessions.
The blade is hammer forged using traditional san mai construction with a Blue #1 core clad in soft iron. This combination provides excellent cutting performance while the softer cladding adds toughness and stability to the harder core steel. The bunka profile offers a flatter section that works well for push cutting along with a pronounced K-tip that excels at detail work and precise vegetable prep. The grind is thin behind the edge for efficient cutting performance while maintaining enough spine thickness to feel solid and confident on the board. As with most high-carbon knives, the blade will develop a natural patina over time and should be dried after use.
Care Instructions: This knife features reactive high carbon steel with soft iron cladding. Wash by hand with mild soap and dry thoroughly after use. Do not leave the knife wet or soaking. Avoid cutting frozen foods, bones, or hard materials. Apply a light coat of food-safe oil if storing the knife for extended periods.
Blacksmith: Nakamura Hamono Location: Nakatsu City, Oita Prefecture, Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #1 Carbon Steel Cladding: Soft Iron Finish: Tsuchime Edge Grind: Even (See Choil Photo) Weight: 4.5 oz (130 g) Blade Length: 165 mm Total Length: 300 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm Handle: Oak Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nakamura2||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-1-santoku-165mm-65.png||||||Nakamura Blue #1 Santoku 165mm||NH1-S16BB||newarrivals||New Arrivals > ||180.000 ||||||||||||1||1||1||0||||||||The Nakamura Hamono Santoku is a versatile, hand-forged Japanese kitchen knife made in Nakatsu City, Oita Prefecture, on the island of Kyushu. Founded in 1900, Nakamura Hamono is a small, family-run workshop with more than a century of experience producing practical working tools by hand. Each knife is hammer-forged, heat-treated, sharpened, and finished using traditional methods passed down through generations of blacksmiths.
This santoku is forged from Blue #1 carbon steel and constructed using a traditional san mai method, with a soft iron cladding that adds toughness and stability while preserving the sharpness and easy sharpening Blue #1 is known for. The blade is hammer-forged and finished with a rustic kurouchi surface that helps slow oxidation and improves food release during prep. The santoku profile excels at vegetables, proteins, and general kitchen tasks, offering excellent control, a compact working length, and comfortable knuckle clearance. As with all high-hardness carbon steel knives, avoid twisting, lateral force, and hard contact to prevent chipping.
Care Instructions: Carbon steel will develop a natural patina with use. Hand wash only and dry thoroughly after use. Wipe the blade during prep, especially after cutting acidic foods. Do not soak or place in a dishwasher. Avoid cutting frozen foods, bones, or hard objects. Store in a dry place using a blade guard, saya, or magnetic strip, and apply a light coat of camellia or mineral oil for long-term storage.
Each knife is made by hand, so measurements may vary. Brand: Nakamura Hamono Location: Nakatsu City, Oita Prefecture, Kyushu Knife Type: Santoku Construction: Hammer-Forged, San Mai Core Steel: Blue #1 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Edge Grind: Double Bevel (Even) Weight: 4.8 oz (136 g) Blade Length: 170 mm Total Length: 312 mm Spine Thickness at Base: 3 mm Blade Height: 44 mm Handle: Octagonal Olivewood with Ebony Ferrule Trust Photos not Video||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nabl2gy21bog||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-2-gyuto-210mm-bog-oak-131.png||||||Nakamura Blue #2 Gyuto 210mm||NH7-G21B||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||215.000 ||||||||||||1||1||1||0||||||||The Nakamura Blue #2 Gyuto 210mm is a hand-forged chef’s knife produced by Nakamura Hamono in Nakatsu City, Oita Prefecture on the island of Kyushu. Founded in 1900, this family workshop has spent over a century making practical cutting tools using traditional Japanese forging techniques. The blade features a core of Blue #2 carbon steel, a highly respected steel known for taking extremely sharp edges while remaining relatively easy to sharpen.
The blade is constructed using traditional san mai construction with a Blue #2 carbon steel core clad in stainless steel. This combination provides the excellent cutting performance of carbon steel while reducing maintenance thanks to the protective stainless cladding. A rustic kurouchi finish helps resist corrosion and improves food release during prep. The 210mm gyuto profile offers a versatile balance of length, height, and control, making it an excellent all-purpose knife for vegetables, proteins, and general kitchen work.
Care Instructions: Carbon steel will develop a natural patina with use. Wash by hand with mild soap and dry thoroughly after use. Do not leave the knife wet or soaking and never place it in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Apply a light coat of food-safe oil if storing the knife for extended periods.
Brand: Nakamura Hamono Location: Nakatsu City, Oita Prefecture, Kyushu, Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Steel Finish: Kurouchi Edge Grind: Even (Double Bevel) Blade Length: 210 mm Handle: Custom Maple Burl Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nakamura||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/nakamura-86.png||||||Nakamura Blue #2 Nakiri 165mm||NH4-N16BB||newarrivals||New Arrivals > ||190.000 ||||||||||||1||1||1||0||||||||Nakamura Hamono has been hand-forging blades in Nakatsu City, Oita Prefecture, Kyushu since 1900, carrying more than a century of traditional craftsmanship into every knife that leaves the workshop. This family operation still does things the old way — each blade is hammer-forged, heat-treated, sharpened, and finished entirely by hand. Known for producing both fine kitchen cutlery and agricultural tools, Nakamura knives are built to work hard and last a lifetime with proper care.
This nakiri is a beautiful expression of that heritage. The hand-forged Blue #2 carbon steel core delivers the kind of razor sharpness and easy sharpening that serious cooks prize, while the stainless cladding keeps maintenance demands low. The rustic kurouchi finish adds a layer of corrosion resistance and helps with food release, and the tall blade profile gives excellent knuckle clearance and a stable, confident feel on the cutting board. The octagonal olivewood handle with ebony ferrule is both striking and comfortable in hand.
Customers consistently reach for this nakiri over others in their collection. They praise its light, well-balanced feel and the easy control that comes with it. The added height and length give it a bit more authority on the board without sacrificing agility, and the Blue #2 steel arrives sharp, resharpens easily, and holds its edge exceptionally well day after day.
As with all carbon steel knives, a little routine care goes a long way. Wipe the blade clean during use and dry it immediately after washing — never soak it or put it in the dishwasher. For long-term storage, apply a light coat of camellia or mineral oil to the blade. The olivewood handle benefits from an occasional treatment with board butter or a natural oil to keep it looking its best.
Unlike synthetic abrasives, Nakayama stones are composed of ultra-fine siliceous particles suspended in a compact clay matrix formed through slow consolidation during the late Paleozoic era. This microstructure allows them to abrade steel with high precision while simultaneously burnishing the surface. The result is a uniquely refined edge that synthetic stones rarely replicate: an apex that is both polished and microscopically structured for optimal cutting performance.
Stones from this layer often test and perform at an approximate 15,000–20,000 grit equivalency, with a feedback profile prized for its smooth slurry formation, minimal scratching, and exceptional tactile control. These qualities make Nakayama preferred for the final stages of honing high-hardness steels, including carbon razors, single-bevel kitchen knives, and woodworking tools.
Today, all true Nakayama material is limited, as mining ceased decades ago due to environmental and regulatory restrictions. Each stone, including the one offered here, represents finite, irreplaceable stock—cut by hand, lapped for use, and valued by sharpeners who demand the highest natural finishing performance available.
Approximate Dimensions: 140mm × 97mm × 15mm Weight: 400g||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nakiri-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/nakiri-knives-108.png||||||Nakiris||||resources||Knife Types > ||||||||||||||0||1||0||0||||wahana wehana tallnakiris||mawh2prna16||Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared-off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single-bevel usuba which is also designed specifically for use on vegetables.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naao2kgrbr||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-aotoshi-2k-green-brick-220.png||||||Naniwa Aotoshi 2K Green Brick||GreenBrick||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||95.000 ||||||nivestogo.info/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
||||||1||1||1||0||||||||Masakage Koishi are handmade knives by Yoshimi Kato san. He has decades of blacksmithing experience and shows that here in these beautifully balanced blades. Because they are handmade, the dimensions of each knife can vary just a little bit. But all are made from Aogami Super Steel that has been hardened to 63-65 Rockwell, making these the longest-lasting edges of any of the Masakage line.
The Honesuki (hoh-NESS-kee) is a Japanese-style boning knife. Its triangular taper down to a thin, surgical tip allows the knife to gain easy entry between bone joints, or to slip effortlessly beneath unwanted skin or tendons. The otherworldly edge retention of the hardened Aogami Super Steel helps this knife stay sharp longer so that meat fabrication is a breeze.Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 3.7 oz (106 g) Blade Length: 153 mm Total Length: 293 mm Spine Thickness at Heel: 4 mm Blade Height: 40 mm Edge Grind: Double-beveled, 50/50||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makona16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-nakiri-165mm-292.png||||||Masakage Koishi Nakiri 165mm||Koishi-Nakiri||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||310.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato handmakes the Koishi knives in Takefu Village. He has been making knives for over fifty years and creates these knives out of Aogami Super Steel with a stainless tsuchime kurouchi cladding. The top of the blade is Kuro-Uchi (meaning black-hammer) and refers to the dark color. Tsuchime means hammered and refers to the dimples along the blade. These blades are strikingly beautiful and take razor-sharp edges.
The nakiri-bocho, roughly translated, means 'knife for cutting greens' and it certainly excels in that arena. These tipless knives have a unique look and are excellent for any and all vegetable preparations. Their flatter bellies help create a greater length of contact with the cutting board and nakiris are best utilized in a push or draw cut motion, not so much for Western-style rocking. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 5.8 oz (166 g) Blade Length: 160 mm Total Length: 313 mm Spine Thickness at Heel: 3 mm Blade Height: 59 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makope12||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-petty-120mm-264.png||||||Masakage Koishi Petty 120mm||Koishi-Petty120||specials > forknco > hiroshikato > musakagekoishi||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Koishi > ||240.000 ||||||||||||1||1||1||0||||||||The Koishi line features a stainless steel kurouchi finish. The kurouchi finish at the top of the knife helps keep these knives relatively low maintenance when compared with other Japanese carbon knives. The edge of the blade, however, will form a patina as it is made from Aogami Super Steel. Hardened up to 63:65 Rockwell, edge retention of these blades is outstanding.
This 120mm petty measures about 4.75 inches in blade length and is more of a standard size petty than the 75mm, with 120-150mm being typical. This knife is ideal for small prep work like mincing shallots or garlic, or even cleaning up a tenderloin. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 2.1 oz (60 g) Blade Length: 121 mm Total Length: 250 mm Spine Thickness at Heel: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makope15||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-petty-150mm-341.png||||||Masakage Koishi Petty 150mm||Koishi-Petty150||specials > forknco > hiroshikato > musakagekoishi||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Koishi > ||250.000 ||||||||||||1||1||1||0||||||||Presenting the Koishi line from Masakage. Koishi means "pebbles" and the name here is derived from the beautiful Tsuchime (hammered) finish that adorns the top half of these blades. This finish is a perfect marriage of form and function, providing a lovely aesthetic as well as minimizing stiction when cutting through food. They feature cherry wood handles with pakka ferrules and are clad with stainless steel to help decrease blade reactivity.
This 150mm petty knife is made from Aogami Super Steel, an alloy prized for its ability to take a keen edge and retain it. It is a wonderful all-purpose prep knife for small veggies and proteins. It is lightweight and nimble, will make quick work of shallots and garlic, and is excellent to use when detailed tip work is needed. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 2.5 oz (72 g) Blade Length: 181 mm Total Length: 279 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mako75pe||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-75mm-petty-86.png||||||Masakage Koishi Petty 75mm||Koishi-Petty75||specials > forknco > hiroshikato > musakagekoishi||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Koishi > ||215.000 ||||||
||1.000 ||||1||1||1||0||||||||To put the age of Moritaka Hamono into perspective, Westerners still believed the world was flat when Moritaka began producing hand forged blades. Over 700 years of tradition and craftsmanship have been brought to bear in the Moritaka Supreme series of knives which house a core of Aogami Super (AS) steel between layers of softer iron cladding. Ever innovating, Moritaka welds a stainless tang to a hand forged blade to prevent corrosion under the handle. Indeed, the kurouchi finish on these blades also improves the corrosion resistance of otherwise highly reactive cladding. The symmetric grinds on Moritaka Supreme knives get very thin behind the edge and display a degree of convexing to aid in ingredient separation. Finding handcrafted blades of this caliber, and premium AS steel at this price point, is a virtual impossibility, making the Supreme series of knives some of the best values on our site. The 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.
Average rating is 5
By: Trevane Sanderson
TorontoVery nice fit and finish out of the box !! would recommend
0.3The 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.
Average rating is 4
By: Frederic Bassett
Brooklin,meFearsome looking and sharp ootb. Nice light weight and good balance. Great customer service.
0.3This 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.
Average rating is 5
By: Bob Woodward
Rockwall,Texas This knife looks like it means business - like an A-10 coming around for another gun run or a flight of Apaches popping up over the horizon - and it does mean business. Fit and finish are great,balance and feel are perfect,and it takes a hair-popping edge. The blade profile is incredible. Simply a great,great knife.
0.3This 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.
||||||1||1||1||0||||||||The Masakage Koishi collection is the top of the line offering from Masakage. They are handmade by Hiroshi Kato san using Aogami Super Steel. Aogami Super is a highly renowned steel, revered for its ability to take and hold an incredibly sharp edge. These knives are hardened to about 64 Rockwell, making them some of the hardest blades we offer. They are clad in a stainless steel kurouchi finish, which helps minimize reactivity.
This 75mm petty is a good stand-in for the Western paring knife. Its short, easily maneuvered blade length makes it a great candidate for in-hand tasks like turning potatoes or peeling small fruits and vegetables. It also makes a great cheese knife.Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 1.8 oz (51 g) Blade Length: 75 mm Spine Thickness at Heel: 2 mm Blade Height: 26 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makosa17||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-santoku-170mm-297.png||||||Masakage Koishi Santoku 170mm||Koishi-Santoku||specials > forknco > hiroshikato > musakagekoishi||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Koishi > ||290.000 ||||||||||||1||1||1||0||||||||This knife is from the Masakage Koishi line, one of the most revered and highest performing line of knives that we carry. The Koishi series is crafted by Yoshimi Kato.
At the center of it all you will find Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on these ranges from 63-65 HRC. This is a superlative carbon steel that makes a great foundation for such an amazing series of knives.
Surrounding the AS core steel is a softer stainless cladding that has a tsuchime (hammered) finish. The softer stainless cladding adds durability and strength to the very hard core steel. The finish over the tsuchime is a very well done kurouchi. The grinds and geometry on the Koishi line are done with performance in mind. The handle is octagonal shaped, and crafted from cherry with a black pakka wood ferrule. The fit and finish on the blade and handle are outstanding. Brand: Masakage Line: Koishi Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 4.5 oz (128 g) Blade Length: 171 mm Total Length: 308 mm Spine Thickness at Base: 3.5 mm Blade Height: 46 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makosu27||item-1||solidtemplate||musakagekoishi||https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-sujihiki-270mm-270.png||||||Masakage Koishi Sujihiki 270mm||Koishi-Suji270||specials > forknco > hiroshikato > musakagekoishi||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Koishi > ||405.000 ||||||
This 75mm petty is a good stand-in for the Western paring knife. Its short, easily maneuvered blade length makes it a great candidate for in-hand tasks like turning potatoes or peeling small fruits and vegetables. It also makes a great cheese knife.
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.
||||||1||1||1||0||||||||Sujihikis are long and narrow Japanese slicing knives perfect for portioning fish or meat. Their ample length is intended to be used to cut with a continuous pulling motion, allowing the blade to do the work with little pressure. The Koishi line features Aogami Super Steel, stainless cladding, cherry wood handles and a tsuchime finish, which refers to the dimpling along the upper part of the blade. These knives take an exceptional edge and hold it for longer than almost any other knife. The stainless cladding allows high carbon performance without having to fuss over the blade too much. The edge is reactive however, so the blades should be promptly wiped after use and always washed by hand. Brand: Masakage Line: Koishi Location: Echizen, Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 5.4 oz (154 g) Blade Length: 271 mm Total Length: 427 mm Spine Thickness at Heel: 3 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masakagekumo||item.||solidtemplate||vg10steel||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-93.png||||||Masakage Kumo||||shopbysteel > vg10steel||Shop by Steel > VG-10 Steel > ||||||||||||||0||1||0||0||||makupe75 makupe12 makuho15 makupe15 makuna16 makukobu13 makusa16 makugy18 maku21gy makugy24 makugy27 makusu27||||The Masakage Kumo line is made with beautiful Damascus steel and VG-10 stainless steel on the edge for great looks and easy care. The name Kumo means cloud, and these blades have the appearance of a stormy, cloudy sky, according to the blacksmith, Ikeda-san. The handles are octagonal-shaped and made with rosewood and pakka wood, so they're great choices for both right-and left-handed users. Edge bevels on these knives are 50/50. HRC on these blades is about 61.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makukobu13||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-ko-bunka-130mm-201.png||||||Masakage Kumo Bunka 175mm||Kumo-Bunka||shopbysteel > vg10steel > masakagekumo||Shop by Steel > VG-10 Steel > Masakage Kumo > ||245.000 ||||||||||||1||1||1||0||||||||This Masakage bunka is a very versatile kitchen knife that is capable of performing many normal cutting and slicing tasks as well as taking on garnishes and carrying out small in-hand detail work. It boasts the very attractive and useful reverse tanto tip that further enhances its abilities. This fun and functional blade will slice scallions, chop herbs, or bone chickens and cuts of meat with ease and control. The taller blade height is also perfect for larger hands or those desiring more hand to board clearance.
Kumo translates into Clouds and it is the perfect description for the cloudy looking damascus pattern that is a feature of the line.
The knife is all stainless steel, utilizing VG-10 as the core with a softer stainless alloy employed as the damascus layer. VG-10 is a wonderful knife steel as it can take a very sharp edge and hold that sharpness for a long time. It is also fairly easy to sharpen back to this superior edge. The blade is perfectly matched to a fine rosewood and black pakka wood handle that is comfortable to hold and use for long periods.
There are many reasons that Masakage Kumo knives are among our most popular and long running lines. We welcome you to discover them yourself with this versatile and easy to maintain ko bunka. Brand: Masakage Line: Kumo Blacksmith: Ikeda san Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 4.8 oz (138 g) Blade Length: 174 mm Total Length: 320 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makugy18||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-180mm-196.png||||||Masakage Kumo Gyuto 180mm||Kumo-Gyuto180||shopbysteel > vg10steel > masakagekumo||Shop by Steel > VG-10 Steel > Masakage Kumo > ||290.000 ||||||||||||1||1||1||0||||||||Masakage Kumo knives are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
The Kumo blades are constructed from the very popular stainless steel, VG-10. VG-10 is a stainless alloy with a particularly high carbon content. The steel was first created by the Takefu Special Steel Company and is now so popular that the Japanese knife industry has requested that it be sold only inside the home country to preserve the supply chain.
Ikeda san covers the core steel with multiple layers of a softer stainless steel. The cladding is heavily etched to reveal the stunning Damascus-style blade road with a pattern that resembles storm clouds. Thus the name, Kumo!
This is about the smallest size that gyuto-style knives are made. At just 180mm, it is part large petty and part santoku, not just in dimensions but in abilities and feel. People who like a shorter blade will be intrigued by this knife as it serves so many purposes and is so adroit at those many tasks. Add to that the impeccable craftsmanship that has gone into the blade as well as the beautiful rosewood handle and you have a knife that would be a fine addition to any professional or home chef’s knife roll. Brand: Masakage Line: Kumo Blacksmith: Ikeda-San Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 4.5 oz (126 g) Blade Length: 181 mm Total Length: 325 mm Spine Thickness at Base: 3 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|maku21gy||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-210mm-gyuto-94.png||||||Masakage Kumo Gyuto 210mm||Kumo-Gyuto210||shopbysteel > vg10steel > masakagekumo||Shop by Steel > VG-10 Steel > Masakage Kumo > ||325.000 ||||||||||||1||1||1||0||||||||Masakage Kumo knives are perennial favorites here at CKTG. Combining great looks, first-rate materials, and excellent fit and finish, Masakage Kumo knives represent a perfect balance of price and performance for both home and professional chefs. They are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
Masakage Kumo knives are made from VG-10 stainless steel which is particularly liked for its great edge-taking and -holding characteristics. VG-10 has a high carbon content of 1% plus trace elements including chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and is undoubtedly one of the most popular stainless steels used in the making of kitchen cutlery.
The VG-10 core is clad with a multi-layer soft stainless steel which, after grinding and etching, reveals a stunning damascus pattern that reminded blacksmith Anryu-san of clouds. Thus the name, Kumo (clouds in Japanese). The blade is mated to a finely crafted handle made from rosewood with a pakka wood ferrule. Brand: Masakage Line: Kumo Blacksmith: Ikeda-San Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 5.7 oz (162 g) Blade Length: 218 mm Total Length: 360 mm Spine Thickness at Base: 4 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makugy24||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-240mm-259.png||||||Masakage Kumo Gyuto 240mm||Kumo-Gyuto240||shopbysteel > vg10steel > masakagekumo||Shop by Steel > VG-10 Steel > Masakage Kumo > ||390.000 ||||||||||||1||1||1||0||||||||Masakage is a company that operates out of Takefu Knife Village. This small enclave of blacksmiths, sharpeners, and other craftsmen is located in Echizen, which is part of the Fukui Prefecture of Japan. The cooperative was founded by a group of leading blacksmiths to share their knowledge, skills, and equipment for the betterment of all the participants. Over the years the cooperative has grown and is now one of the centers of knife making in Japan.
VG-10 stainless steel is the core of this blade because of its ability to take and hold a very fine edge while being very easy to maintain. The inner VG-10 is covered with a multilayer cladding of a softer stainless steel that has been forge welded into a damascus billet. The fine details of the layers are revealed by grinding and etching the blade. The resulting pattern reminds one of clouds, so it's named Kumo, which means clouds in Japanese.
Like all of Ikeda-san's blades, this gyuto has beautifully executed grinds that get very thin behind the edge. The blade is quite thin overall, while the profile has a fairly gentle continuous curve with very little flat spot. It would particularly suit a person who favors a rocking style of cutting. The wonderful looking blade is perfectly matched to a finely crafted octagonal rosewood handle with a pakka wood ferrule. Weight: 6.0 oz (170 g) Blade Length: 244 mm Total Length: 410 mm Spine Thickness at Base: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makugy27||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-270mm-232.png||||||Masakage Kumo Gyuto 270mm||Kumo-Gyuto270||shopbysteel > vg10steel > masakagekumo||Shop by Steel > VG-10 Steel > Masakage Kumo > ||450.000 ||||||||||||1||1||1||0||||||||Masakage Kumo knives are perennial favorites here at CKTG. Combining great looks, first-rate materials, and excellent fit and finish, Masakage Kumo knives represent a perfect balance of price and performance for both home and professional chefs. They are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
Masakage Kumo knives are made from VG-10 stainless steel which is particularly liked for its great edge-taking and -holding characteristics. VG-10 has a high carbon content of 1% plus trace elements, including chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and is undoubtedly one of the most popular stainless steels used in the making of kitchen cutlery.
The VG-10 core is clad with a multi-layer soft stainless steel which, after grinding and etching, reveals a stunning damascus pattern that reminded blacksmith Anryu-san of clouds. Thus the name, Kumo (clouds in Japanese). The blade is mated to a finely crafted handle made from rosewood with a pakka wood ferrule. Brand: Masakage Line: Kumo Blacksmith: Ikeda-San Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 6.6 oz (187 g) Blade Length: 275 mm Total Length: 430 mm Spine Thickness at Base: 2.5 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makuho15||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-honesuki-150mm-278.png||||||Masakage Kumo Ko Bunka 135mm||Kumo-KoBunka||shopbysteel > vg10steel > masakagekumo||Shop by Steel > VG-10 Steel > Masakage Kumo > ||220.000 ||||||||||||1||1||1||0||||||||In Japanese, "Ko" means "small," and this petty knife is a perfectly sized, versatile tool for a wide range of kitchen tasks.
The Masakage Kumo Ko-Bunka offers a practical balance of functionality and elegance. Its blade is tall enough for comfortable use on a cutting board yet nimble enough for in-hand work. Crafted entirely from stainless steel, it boasts exceptional ease of maintenance thanks to its double bevel design and durable construction.
At its core is VG-10 steel, a highly regarded stainless alloy widely used in Japanese kitchen knives for its outstanding performance and durability. The soft stainless cladding features an intricate Damascus pattern, evoking the look of drifting clouds—hence the name "Kumo," which means "cloud" in Japanese.
The handle is crafted from rosewood with an octagonal shape for comfort and precision, paired with a pakka wood ferrule for added durability and style.
Not only will this knife fulfill its promise as a great boning utensil, but it can also double as a very capable petty knife for cutting smaller ingredients and preparing garnishes. Maker: Masakage Blacksmith: Ikeda-san Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus Weight: 2.9 oz (82 g) Blade Length: 133 mm Total Length: 260 mm Spine Thickness at Base: 3 mm Blade Height: 34 mm Handle: Rosewood Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makuna16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-nakiri-165mm-243.png||||||Masakage Kumo Nakiri 165mm||Kumo-Nakiri||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||245.000 ||||||||||||1||1||1||0||||||||This stunning nakiri comes to us from Masakage. Kumo translates to "cloud," as it was thought that the pattern on the blade resembled storm clouds. The pattern and finish are both unique and beautiful!
The core steel is made from VG-10, a popular stainless steel found in many high-end knives from various manufacturers around the globe. The Damascus cladding is also stainless steel, making this knife a very care-free option. The core steel is taken to a hardness of 61 to 62 HRC.
The blade offers a generous radius at the tip of the blade to allow for rocking of the blade. The handle is octagonal rosewood with a pakka wood ferrule. Brand: Masakage Line: Kumo Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer forged, San Mai Cladding: Stainless Damascus Edge Steel: VG-10 HRC: 61-62 Knife Type: Nakiri Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge: Evenly Ground (See Choil Photo) Engraving: Hand Engraved Weight: 6.4 oz (182 g) Blade Length: 163 mm Total Length: 316 mm Spine Thickness at Base: 3 mm Blade Height: 59 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makupe12||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-130mm-371.png||||||Masakage Kumo Petty 120mm||Kumo-Petty120||shopbysteel > vg10steel > masakagekumo||Shop by Steel > VG-10 Steel > Masakage Kumo > ||215.000 ||||||||||||1||1||1||0||||||||Masakage Kumo knives are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
The Kumo line of knives has been a top seller in or store for years. It combines some of the most desirable traits that knife users seek out: great profile and grind; easy-to-maintain steel; excellent fit and finish; and that very cool looking Damascus steel.
The core of these knives is made from VG-10 stainless steel. This is one of the most popular stainless alloys in the kitchen knife business. It has some fine properties including great edge taking and retention, super corrosion resistance, and an overall toughness that is hard to beat in stainless steel. The outer Damascus layer is made from a softer stainless alloy to protect the core steel and add subtleness and shock resistance to the blade. The cladding is heavily etched to reveal the stunning pattern that resembles storm clouds.
This is a good sized petty for almost every small cutting task around the kitchen. Board cutting and hand held processes are both within the scope of this blade, along with the ability to take on garnishes and other artistic style cutting needs. The blade is mated to a rosewood octagonal handle with a black pakka wood ferrule. Brand: Masakage Line: Kumo Blacksmith: Ikeda san Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 2.8 oz (80 g) Blade Length: 118 mm Total Length: 247 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makupe15||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-150mm-332.png||||||Masakage Kumo Petty 150mm||Kumo-Petty150||shopbysteel > vg10steel > masakagekumo||Shop by Steel > VG-10 Steel > Masakage Kumo > ||225.000 ||||||||||||1||1||1||0||||||||Masakage Kumo knives are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
The Damascus VG-10 steel this knife is crafted from is what gives this series its name: kumo, meaning cloud. The pattern is mesmerizing and beautifully done... by hand! VG-10 is a full stainless steel that is popular among knife makers the world over. The steel is very wear resistant and will hold an edge a very long time. Being that it's stainless, corrosion and rust resistance is very high. The heat treat on the Kumo series is in the neighborhood of 61-62 HRC.
The octagonal rosewood handle is finished with a black pakka wood ferrule. As with all offerings from the Masakage line of knives, fit and finish are far above average. Maker: Ikeda san Region: Takefu Village, Echizen Steel: VG10 HRC: 61 Weight: 3.1 oz (90 g) Blade Length: 146 mm Total Length: 274 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm Handle: Octagonal Rosewood Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makupe75||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-75mm-299.png||||||Masakage Kumo Petty 75mm||Kumo-Petty75||shopbysteel > vg10steel > masakagekumo||Shop by Steel > VG-10 Steel > Masakage Kumo > ||205.000 ||||||||||||1||1||1||0||||||||If this knife were any shorter it would disappear! That’s a bit extreme, but you get the point. Or at least you will when you try this micro kitchen cutter.
Masakage operates out of Takefu Knife Village, a small enclave of blacksmiths, sharpeners, and other craftsmen located in Echizen, which is part of the Fukui Prefecture of Japan. The cooperative was founded by a group of leading blacksmiths to share their knowledge, skills, and equipment for the betterment of all the participants. Over the years the cooperative has grown and is now one of the centers of knife making in Japan.
The core of the Kumo knives is made from VG-10 stainless steel. This is one of the most popular stainless alloys in the kitchen knife business. It has some fine properties including great edge taking and retention, super corrosion resistance, and an overall toughness that is hard to beat in a stainless steel. The outer damascus layer is made from a softer stainless alloy to protect the core steel and add subtleness and shock resistance to the blade. The cladding is heavily etched to reveal the stunning pattern that resembles storm clouds.
The Masakage Kumo Petty 75mm is a champ at paring and peeling tasks. It also shines as a tool for prepping garnishes. This is one of our favorite knife companies and one of our favorite small knives, period! Weight: 1.7 oz (50 g) Blade Length: 75 mm Total Length: 204 mm Spine Thickness at Base: 2 mm Blade Height: 26 mm Steel: VG10 Stainless Cladding: Stainless Damascus Handle Shape: Rosewood Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makusa16||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-santoku-165mm-109.png||||||Masakage Kumo Santoku 170mm||Kumo-Santoku||shopbysteel > vg10steel > masakagekumo||Shop by Steel > VG-10 Steel > Masakage Kumo > ||245.000 ||||||||||||1||1||1||0||||||||The Masakage Kumo line of kitchen knives is constructed with a core steel of VG-10. This is a very popular stainless steel that has great edge-taking and -holding characteristics. The name is derived from the Japanese V-Kin 10 branding. Kin is Gold in Japanese and thus you get VG-10.
VG-10 is a stainless steel with a particularly high carbon content of 1%. It also contains 15% Chromium, 1% Molybdenum, 0.2% Vanadium, 1.5% Cobalt, and 0.5% Manganese. The steel was first created by the Takefu Special Steel Company.
Ikeda san clads the core steel with multiple layers of a softer stainless steel. The cladding is heavily etched to reveal the stunning damascus style blade road with a pattern that resembles storm clouds.
Santoku knives are gaining popularity in the west as a replacement or alternative to a chef knife. It has a tall blade that has a distinctive sheep foot front end. This design draws the spine of the blade down towards the tip resulting in a flatter profile than a chef or gyuto-type knife possesses. This makes it a really good choice for those who like to push cut rather than using a rocking motion.
Edge bevel is 50/50, so the Masakage Kumo santoku is suitable for a right- or left-handed user. The handle is octagonal rosewood with a pakka wood ferrule. Brand: Masakage Line: Kumo Blacksmith: Ikeda San Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakkawood Weight: 4.5 oz (128 g) Blade Length: 170 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makusu27||item-1||solidtemplate||masakagekumo||https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-sujihiki-270mm-149.png||||||Masakage Kumo Sujihiki 270mm||Kumo-Suji270||shopbysteel > vg10steel > masakagekumo||Shop by Steel > VG-10 Steel > Masakage Kumo > ||450.000 ||||||||||||1||1||1||0||||||||Masakage Kumo knives are constructed with a core steel of VG-10 stainless steel which is known for its great edge-taking and -holding characteristics. VG-10 is a stainless steel with a high carbon content of 1%. Trace elements include chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and has now become one of the most popular stainless steels for use in kitchen cutlery.
The blade is covered in a multi-layer cladding of a softer stainless steel which reveals, through grinding and etching, a stunning damascus pattern that reminds blacksmith Ikeda-san of clouds. Thus the name, Kumo (clouds in Japanese).
Sujihiki knives are two-sided slicers as opposed to the single-sided yanagibas. As such, they are far easier to use and maintain while performing a similar task of slicing proteins in one single drawn action. At 270mm this is a medium-sized example of the breed, so it’s perfect for home chefs or pros working in tight spaces.
Adding to the stunning appearance of the blade is a finely crafted handle made from rosewood in the main section and pakka wood for the ferrule. This is a beautiful blade that performs as well as it looks. Brand: Masakage Line: Kumo Blacksmith: Ikeda San Construction: San Mai Edge Steel: VG-10 Cladding: Stainless Damascus HRC: 61-62 Region: Echizen, Japan Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakkawood Weight: 7 ounces Blade Length: 274 mm Total Length: 435 mm Spine Thickness at Base: 3 mm Blade Height: 57 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masakagemizu||item.||solidtemplate||kaan||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-111.png||||||Masakage Mizu||||specials > forknco > kaan||Resources > For Knife Collectors > Anryu Hamono > ||||||||||||||0||1||0||0||||mamipe75 mamibl2pe12 mamipe15 mamibl2bu17o mamibu17 mamibl2sa17 mamibl2gy18 masakage1||||Masakage Mizu Collection is handmade by Ikeda san. These knives have been named Mizu (water in Japanese) as the blue/black kurouchi finish gives the impression of cold, deep water. Paired with an oval cherry wood handle, these knives represent excellent bang for the buck. Aogami #2 carbon steel is an excellent steel when forged properly. Rockwell Hardness on these particular knives is 62-64.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mamibl2bu17o||item-1||solidtemplate||anryuknives||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-bunka-175mm-oak-handle-47.png||||||Masakage Mizu Blue #2 Bunka 170mm Oak||Mizu-Bunka-Oak||specials > forknco > kaan > anryuknives||Resources > For Knife Collectors > Anryu Hamono > All Anryu Knives > ||175.000 ||||||||||||1||1||1||0||||||||The Masakage Mizu Blue #2 Bunka 170mm is a striking, hand-forged knife from Echizen, Japan, crafted by Ikeda San for the Masakage workshop. Known for blending rustic aesthetics with serious cutting performance, the Mizu line delivers powerful geometry in a compact, versatile bunka profile that excels at vegetables, proteins, and detailed prep work.
The blade is forged in san mai construction with an Aogami (Blue) #2 carbon steel core, heat-treated to approximately 62–64 HRC for excellent sharpness and edge retention. It is clad in soft iron and finished with a deep black kurouchi coating for a traditional, hand-crafted appearance. Both the core and cladding are reactive and will develop a natural patina with use. This version is fitted with a burnt oak urushi handle, a significant upgrade that dramatically elevates the look and feel of the knife—similar to upgrading wheels on a car. The urushi finish adds warmth, depth, durability, and improved grip while giving the knife a more refined, premium presentation.
Care Instructions: This knife is fully reactive carbon steel. Wipe clean and dry immediately after use, especially during extended prep sessions. Avoid bones, frozen foods, or twisting cuts to prevent chipping. Store dry on a magnetic strip or in a saya when not in use. Brand: Masakage Line: Mizu Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer Forged, San Mai Core Steel: Aogami (Blue) #2 Cladding: Iron Finish: Kurouchi Weight: 5.1 oz (145 g) Blade Length: 173 mm Total Length: 319 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm Handle: Burnt Oak Urushi||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mamibu17||item-1||solidtemplate||anryuknives||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-bunka-175mm-59.png||||||Masakage Mizu Blue #2 Bunka 175mm||Mizu-Bunka||specials > forknco > kaan > anryuknives||Resources > For Knife Collectors > Anryu Hamono > All Anryu Knives > ||150.000 ||||||||||||1||1||1||0||||||||Masakage Mizu Blue #2 Bunka 175mm
Masakage offers a range of knives crafted by top-tier blacksmiths from Echizen, Japan, a renowned hub for knife crafting. Their aim is to create both aesthetically pleasing and highly functional handmade Japanese knives.
This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule. Brand: Masakage Line: Mizu Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 5.1 oz (145 g) Blade Length: 176 mm Total Length: 319 mm Spine Thickness at Heel: 4 mm Blade Height: 48 mm Handle: Cherry Oval With Lip Ferrule: Plastic Marbleized||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mamibl2gy18||item-1||solidtemplate||masakagemizu||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-gyuto-180mm-48.png||||||Masakage Mizu Blue #2 Gyuto 180mm||Mizu-Gyuto180||specials > forknco > kaan > masakagemizu||Resources > For Knife Collectors > Anryu Hamono > Masakage Mizu > ||165.000 ||||||||||||1||1||1||0||||||||Masakage Mizu – Handmade Japanese Knife by Ikeda San
Experience the artistry of Japanese craftsmanship with the Masakage Mizu series, meticulously handcrafted by Ikeda San in Echizen—home to centuries of masterful knife-making tradition. Designed for both beauty and performance, Masakage knives are a testament to expert skill and top-tier materials.
The Mizu series features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for razor-sharp edge retention and effortless cutting. Encased in reactive iron cladding, the blade is finished with a striking black kurouchi coating, lending it a rugged, traditional aesthetic. As you use the knife, it will develop a unique patina, enhancing its character over time. To preserve its beauty, simply wipe it dry after each use.
Balancing elegance and comfort, the ergonomic handle is crafted from Japanese cherry wood, shaped in a smooth oval form for a natural grip. A marbleized resin ferrule adds a touch of refinement and durability, making this knife as visually stunning as it is functional.
With the Masakage Mizu, every cut becomes an experience—bringing precision, tradition, and artistry to your kitchen. Brand: Masakage Line: Mizu Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 4.7 oz (134 g) Blade Length: 185 mm Total Length: 327 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm Handle: Cherry Oval Ferrule: Plastic Marbleized With Lip||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masakage1||item-1||solidtemplate||anryuknives||https://s.turbifycdn.com/aah/chefknivestogo/masakage-42.png||||||Masakage Mizu Blue #2 Gyuto 210mm||Mizu-Gyuto210||specials > forknco > kaan > anryuknives||Resources > For Knife Collectors > Anryu Hamono > All Anryu Knives > ||180.000 ||||||||||||1||1||1||0||||||||Masakage Mizu – Handmade Japanese Knife by Ikeda San
Experience the artistry of Japanese craftsmanship with the Masakage Mizu series, meticulously handcrafted by Ikeda San in Echizen—home to centuries of masterful knife-making tradition. Designed for both beauty and performance, Masakage knives are a testament to expert skill and top-tier materials.
The Mizu series features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for razor-sharp edge retention and effortless cutting. Encased in reactive iron cladding, the blade is finished with a striking black kurouchi coating, lending it a rugged, traditional aesthetic. As you use the knife, it will develop a unique patina, enhancing its character over time. To preserve its beauty, simply wipe it dry after each use.
Balancing elegance and comfort, the ergonomic handle is crafted from Japanese cherry wood, shaped in a smooth oval form for a natural grip. A marbleized resin ferrule adds a touch of refinement and durability, making this knife as visually stunning as it is functional.
With the Masakage Mizu, every cut becomes an experience—bringing precision, tradition, and artistry to your kitchen. Brand: Masakage Line: Mizu Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 5.5 oz (156 g) Blade Length: 217 mm Total Length: 358 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm Handle: Cherry Oval With Lip Ferrule: Plastic Marbleized||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mamibl2pe12||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-petty-120mm-13.png||||||Masakage Mizu Blue #2 Petty 120mm||Mizu-Petty120||resources > petty-knives > 120mmpettys||Knife Types > Petty Knives > 120-140mm Pettys > ||115.000 ||||||||||||1||1||1||0||||||||Masakage offers a range of knives crafted by top-tier blacksmiths from Echizen, Japan, a renowned hub for knife crafting. Their aim is to create both aesthetically pleasing and highly functional handmade Japanese knives. Among their offerings is the 150mm Petty from the Mizu series, forged by Ikeda san of Takefu Village.
This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep blue/black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule. Brand: Masakage Line: Mizu Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Soft, Reactive, Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 2.2 oz (64 g) Blade Length: 121 mm Total Length: 249 mm Spine Thickness at Heel: 3 mm Blade Height: 30 mm Handle: Cherry Oval Ferrule: Marbleized Plastic with a Lip||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mamipe15||item-1||solidtemplate||anryuknives||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-petty-150mm-322.png||||||Masakage Mizu Blue #2 Petty 150mm||Mizu-Petty150||specials > forknco > kaan > anryuknives||Resources > For Knife Collectors > Anryu Hamono > All Anryu Knives > ||130.000 ||||||||||||1||1||1||0||||||||Masakage offers a range of knives crafted by top-tier blacksmiths from Echizen, Japan, a renowned hub for knife crafting. Their aim is to create both aesthetically pleasing and highly functional handmade Japanese knives. Among their offerings is the 150mm Petty from the Mizu series, forged by Ikeda san of Takefu Village.
This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep blue/black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule. Brand: Masakage Line: Mizu Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Soft, Reactive, Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 2.6 oz (74 g) Blade Length: 150 mm Total Length: 275 mm Spine Thickness at Heel: 4 mm Blade Height: 29.5 mm Handle: Cherry Oval Ferrule: Plastic Marbleized (there is a lip on them)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mamipe75||item-1||solidtemplate||75pekn||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-petty-75mm-111.png||||||Masakage Mizu Blue #2 Petty 75mm||Mizu-Petty75||resources > petty-knives > 75pekn||Knife Types > Petty Knives > 75mm-115mm Petty Knives > ||100.000 ||||||||||||1||1||1||0||||||||Masakage is a collective of knife makers whose goal is to produce beautiful and functional examples of handmade Japanese cutlery. This 75mm petty from Masakage’s Mizu line is made by Takefu Village blacksmith Ikeda san, an apprentice of Katsushige Anryu. The knife is clad construction with Aogami #2 steel hardened to 62-64 HRC in the core, wrapped in a reactive cladding, and wearing a refined deep blue/black kurouchi finish. As both Aogami #2 and the cladding layer are reactive, the knife will patina with normal use and may rust if abused. The handle is oval in shape and made of Japanese cherry wood with a resin ferrule. Fit and finish are very good. Brand: Masakage Line: Mizu Blacksmith: Ikeda san Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 1.7 oz (48 g) Blade Length: 75 mm Total Length: 201 mm Spine Thickness at Base: 3 mm Blade Height at Base: 26 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mamibl2sa17||item-1||solidtemplate||anryuknives||https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-santoku-170mm-40.png||||||Masakage Mizu Blue #2 Santoku 170mm||Mizu-Santoku||specials > forknco > kaan > anryuknives||Resources > For Knife Collectors > Anryu Hamono > All Anryu Knives > ||150.000 ||||||||||||1||1||1||0||||||||Masakage Mizu – Handmade Japanese Knife by Ikeda San
Masakage knives are crafted by some of Japan's finest blacksmiths in Echizen, a region with a rich tradition of exceptional knife-making. Designed to be both aesthetically striking and highly functional, Masakage knives blend expert craftsmanship with top-tier materials to deliver outstanding cutting performance.
The Mizu series, forged by Ikeda San, features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for exceptional edge retention. This core is encased in a reactive iron cladding and finished with a deep black kurouchi coating, giving it a rustic, traditional appearance. Over time, the blade will develop a unique patina, a natural characteristic of high-carbon steel. To maintain its beauty and longevity, simply wipe the blade dry after use.
The ergonomic handle is crafted from Japanese cherry wood with an oval shape for a comfortable grip, complemented by a marbleized resin ferrule for added durability. Brand: Masakage Line: Mizu Blacksmith: Ikeda San Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Iron Edge Steel: Blue #2 Finish: Kurouchi Weight: 4.3 oz (122 g) Blade Length: 172 mm Total Length: 311 mm Spine Thickness at Heel: 4 mm Blade Height: 46 mm Handle: Cherry Oval With Lip Ferrule: Plastic Marbleized||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masakageshimo||item.||solidtemplate||kurosakiknives||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-98.png||||||Masakage Shimo||||specials > forknco > kurosakiknives||Resources > For Knife Collectors > Kurosaki Knives > ||||||||||||||0||1||0||0||||mashpe15 mashbu mashna16 mashsa17 mashgy21 mashgy24||||The Shimo line from Masakage offers a unique suminagashi patterned steel made by Kurosaki san. This series is named Shimo (frost) because the blade looks like frost on a window. The steel used is Shirogami #2 (white #2) and the blades are hardened to Rockwell Hardness 61:63. These knives come with octagonal handles of Magnolia wood with black pakka wood ferrules.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mashbu||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-bunka-165mm-261.png||||||Masakage Shimo Bunka 165mm||ShimoBunka||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||230.000 ||||||||2.000 ||||1||1||1||0||||||||Kurosaki makes some excellent knives, and his work on the Shimo series for Masakage is no exception. The reactive iron Damascus cladding is some of the most beautiful we have seen, hammered to resemble frost patterns that appear on windows during the winter. The core steel of White #2 is handled impeccably by the smith. A very refined edge is possible on this knife though, like most all Masakages, the edge the knife comes with is pretty darn sharp. The symmetrical convex grind and blade geometry on all of Kurosaki's knives are really the stars of the show. Ultra-thin behind the edge, the final grind blends seamlessly with a generous convex section in the middle. While not lasers, these knives slide through soft and hard produce with equal ease, making them tremendous performers in a broad range of applications.
The 165mm Shimo Bunka is essentially a santoku with a sword tip. Many prefer this profile to the santoku for the bunka's ability to handle more detailed tip work and the reduced drag toward the end of the blade. The edge profile is nice and flat with a bit of belly for rocking towards the tip. Brand: Masakage Line: Shimo Blacksmith: Yu Kurosaki Construction: Hammer Forged Core Edge Steel: White #2 HRC: 62 Cladding: Carbon Steel Damascus/Sand Blasted Engraving: Hand Engraved Weight: 4.2 oz (120 g) Blade Length: 175 mm Total Length: 319 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mashgy21||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-gyuto-210mm-298.png||||||Masakage Shimo Gyuto 210mm||ShimoGyuto210||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||275.000 ||||||||2.000 ||||1||1||1||0||||||||Kurosaki’s Shimo line of knives, hand crafted for Masakage, are incredible performance instruments. The treatment of the White #2 core steel is some of the best we have seen. The steel is a pleasure to sharpen, takes a silky edge, exhibits little to no chipping and has excellent retention. Some of the more beautiful knives on the site, Masakage Shimo blades clad the W#2 core with soft iron Damascus hammered to resemble frost patterns on windows during the winter.
The grind on these knives provides an example of some of the best convexing we have seen, which reaches an apex towards the middle of the blade’s height tapers from the heal section towards the tip which becomes flat ground, allowing it to perform very well when using the tip to fly through softer ingredients.
The edge profile on the Shimo line is very flat with some nice belly towards the tip. These knives are begging to be push and pull cut and used for chopping. That said, there is certainly enough curvature to excel in rocking as well. Fairly light weight, the knife is nonetheless able to handle just about any ingredient put in front of it.
It should be noted that both the core steel and the cladding are reactive. Indeed, the iron cladding on these blades is some of the more reactive cladding on our site. These knives should be kept dry and wiped clean during use.
The Masakage Shimo 210mm gyuto is actually oversized at around 220mm, which we find to be an excellent length for this knife. As noted, it is capable of high performance through just about any ingredient and as such is a true athlete of a knife. Brand: Masakage Line: Shimo Blacksmith: Yu Kurosaki Construction: Hammer Forged Core Edge Steel: White #2 HRC: 62 Cladding: Carbon Steel Damascus, Sand Blasted Engraving: Hand Engraved Weight: 4.6 oz (130 g) Blade Length: 217 mm Total Length: 364 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm ||2.000 ||||1||1||1||0||||||||Masakage Shimo knives are handcrafted by Yu Kurosaki, an excellent young smith working out of Takefu Village. These knives are forged using White #2 steel which has received excellent treatment by the smith. The Shirogami #2 is wrapped with an iron Damascus cladding and is quite reactive, so due care should be taken during and after use to keep the blade dry and acid free. Edge retention is superb, the core steel is very easy to sharpen and can take and hold high levels of refinement on the stones.
The Shimo 240mm gyuto is a lighter middleweight knife with excellent blade geometry and a nice flat edge profile. Fit and finish is very good and the handles are done in unstabilized magnolia wood. These knives are truly excellent all-around athletes and are a dream to cut with through even the toughest of ingredients. Brand: Masakage Line: Shimo Blacksmith: Yu Kurosaki Construction: Hammer Forged Core Edge Steel: White #2 HRC: 62 Cladding: Carbon Steel Damascus, Sand Blasted Engraving: Hand Engraved Weight: 5.5 oz (158 g) Blade Length: 247 mm Total Length: 403 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mashna16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-nakiri-165mm-264.png||||||Masakage Shimo Nakiri 165mm||ShimoNakiri||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||230.000 ||||||||2.000 ||||1||1||1||0||||||||Masakage's Shimo series is the handiwork of Yu Kurosaki, one of the more prodigious young bladesmiths represented on our site. Working out of Takefu Village, Kurosaki has gained a reputation for crafting knives that are great all-around performers, exhibiting wonderfully convex geometrics through the middle of the blade, exceptionally thin grinds behind the edge, and world class treatments of his chosen steels. In the case of the Shimo, Shirogami #2 is deployed as the knives' core steel. The rendering of this popular alloy is outstanding. It begs for high levels of refinement, is easy to sharpen, can handle acute angles, and exhibits excellent retention.
The Damascus cladding on the knife gives the line its moniker. Shimo, meaning "frost," is manifested through the unique hammer patterns and finish meant to mimic the ice patterns that form on windows during the winter. The handle on the knife is traditional magnolia wood with a tough pakka wood ferrule. Like the blade, these unstabilized handles require care in maintaining.
The Masakage Shimo Nakiri is rendered in 165mm format, by far the most popular length for nakiris. The character of this line is particularly well suited to a nakiri. The flat edge profile, multi-purpose grind, and great treatment of White #2 make the Shimo particularly well suited to veggie prep work. That said, these knives are very reactive and require diligent care. Indeed, we recommend forming a patina on the blade before using it in a professional environment or when prepping more acidic foods. Blacksmith: Yu Kurosaki Brand: Masakage Construction: San Mai, Hammer Forged Location: Echizen, Japan Steel: White #2 Cladding: Reactive Damascus Edge Grind: 50/50 Handle: Ho Octagonal Ferrule: Buffalo Horn Weight: 5.2 oz (148 g) Blade Length: 161 mm Total Length: 317 mm Spine Thickness at Heel: 3 mm Blade Height: 58 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mashpe15||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-petty-150mm-327.png||||||Masakage Shimo Petty 150mm||ShimoPetty150||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||210.000 ||||||
Moritaka knives feel at once both substantial yet nimble in hand and are crafted with a compound/convex grind that does a remarkable job separating ingredients. The highlight of this series of hand-forged knives is the core steel. Taken up to 65 HRC, the Aogami Super in these blades is beautiful. Able to handle incredible levels of refinement and steep edges, the steel just feels downright sexy. Edge retention is superb, and durability is very high. To own this 240mm gyuto is to participate in a centuries-old tradition of Japanese blade-craft at its finest.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 5.9 oz (167 g) Blade Length: 239 mm Total Length: 388 mm Spine Thickness at Heel: 3.4mm Blade Height: 48 mm Edge Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||Moritaka||~~minimum-quantity~~1~~|^^|moasgy24cu||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-240mm-custom-725.png||||||Moritaka AS Gyuto 240mm Custom||C230||specials > forknco > moritaka-knives > moasknwibogo||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||295.000 ||||||||||||1||1||1||0||||||||Moritaka Hamono Supreme Gyuto 240mm Aogami Super with Bog Oak Handle
Moritaka Hamono traces its roots back to the 13th century, originally crafting swords before transitioning into kitchen cutlery five generations ago. Based in Yatsushiro, Japan, the Moritaka family continues to forge blades using traditional methods that reflect centuries of accumulated skill. When you pick up one of their knives, the heritage is immediately apparent—these are purposeful tools shaped by history and refined through experience.
The Supreme series features a core of Aogami Super (Blue Super) steel clad in soft iron using traditional san mai construction. Aogami Super is one of the most respected high-carbon steels in Japanese cutlery, capable of taking an extremely fine edge while offering outstanding edge retention. Hardened to approximately 65 HRC, this 240mm gyuto delivers excellent performance with a compound convex grind that promotes smooth food release and efficient ingredient separation. The kurouchi finish not only gives the blade its distinctive rustic appearance, but also adds a layer of protection to the iron cladding, helping slow corrosion while allowing a natural patina to develop over time.
We have upgraded this knife with a custom octagonal bog oak handle. Bog oak is ancient oak preserved in peat bogs for thousands of years—this material dates back approximately 4,000 years. Over time, the wood naturally darkens, producing deep, rich tones that pair beautifully with the kurouchi finish. The octagonal shape enhances edge awareness and provides a secure, comfortable grip for both push cutting and slicing tasks.
This 240mm gyuto offers the versatility chefs expect from the profile—long enough for proteins and large prep jobs, yet nimble enough for detailed vegetable work. Substantial but balanced, it reflects Moritaka’s long-standing tradition of building serious working knives.
Care Instructions: This knife features reactive high-carbon steel with soft iron cladding. Do not leave the blade wet or soaking. Wash by hand with mild soap, dry thoroughly after each use, and avoid cutting hard, frozen, or highly abrasive materials. A light coat of food-safe oil is recommended if storing for extended periods. Carbon steel will naturally develop a patina with use.
At 250mm, this knife feels balanced and confident in hand, with a slightly forward weight that helps power through product while maintaining control. The convex grind promotes excellent food separation, and the Aogami Super steel takes an extremely sharp edge while offering impressive edge retention. Compared to simpler carbon steels, it is slightly less reactive, though it will still develop a patina with use and requires proper care.
Each knife is made by hand so measurements may vary.
Care Instructions: This knife is made from reactive carbon steel and will patina and can rust if not properly cared for. Hand wash and dry immediately after use. Do not leave wet or soak in water. Avoid cutting frozen foods, bones, or very hard items. Regular stropping or sharpening on a quality sharpening stone will keep the edge performing at its best.
Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (see choil photo) Finish: Kurouchi Handle: Octagonal Magnolia Ferrule: Buffalo Horn Weight: 5.8 oz (164 g) Blade Length: 251 mm Total Length: 399 mm Spine Thickness at Heel: 3.5 mm Blade Height: 49 mm Edge Hardness: 65 HRC
Customer Feedback Summary: Customers consistently describe this knife as a high-performing, character-rich blade with outstanding edge retention and sharpness. Many highlight how easily it takes a refined edge and how long it holds it, even with regular use. The balance and slight forward weight are frequently praised for helping power through tougher ingredients while maintaining control. Users also appreciate the traditional look, kurouchi finish, and overall craftsmanship, often describing it as both a functional tool and a piece of history. Some note that it is not “bomb-proof” and requires proper technique and care, especially due to the thin edge and hard steel, but most view this as a fair trade-off for the performance. Overall, it’s regarded as an exceptional value for Aogami Super and a knife that rewards good technique and maintenance.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moasgy25cu||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-250mm-custom-575.png||||||Moritaka AS Gyuto 250mm Custom||C235||specials > forknco > moritaka-knives > moasknwibogo||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||290.000 ||||||||||||1||1||1||0||||||||This knife was made exclusively for Chefknivestogo using a hybrid shape we nicknamed "Togatta." It's a cross between a gyuto and a sujihiki and was popularized by French knife makers and later copied by a few Japanese knife makers over the years. Pro cooks like the versatile shape very much. Moritaka Supreme knives provide an exceptional rendering of Aogami Super steel sandwiched between softer iron cladding, which is presented with a kurouchi finish. Moritaka is one of the oldest and most storied knife makers on our site. They have been forging blades for over 700 years and that tradition is imbued into this wonderful gyuto.
At 250mm, these knives feel well-balanced and are confidence-inspiring. The 50/50 convex grind does a great job separating ingredients, and the Aogami Super steel is a real treat to use. It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. These knives punch beyond their price point and are a great piece of Japanese blade-making history.
The blade is paired with a lovely custom, 4,000-year-old, bog oak octagonal handle. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (see choil photo) Finish: Kurouchi Handle: Custom Bog Oak Octagonal Weight: 6.1 oz (174 g) Blade Length: 245 mm Total Length: 408 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm Edge Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moritaka7||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-gyuto-270mm-162.png||||||Moritaka AS Gyuto 270mm||Moritaka-Gyuto270||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||280.000 ||||||||1.200 ||||1||1||1||0||||||||These knives are crafted by the skilled blacksmiths of Moritaka Hamono, a family-owned business that has been forging blades for over 700 years. The 270mm gyuto knife is a perfect example of the expertise and attention to detail that goes into each Moritaka knife.
The Aogami Super steel used in this knife is of the highest quality. It has been treated to a Rockwell hardness of 65 HRC, which allows for excellent edge retention and a very high level of sharpness. The kurouchi finish adds a rustic aesthetic to the knife, while the symmetric convex grind and flatter edge profile make it ideal for push and pull cutting.
The knife is constructed using the traditional technique of San Mai, with a layer of Aogami Super Steel forge-welded between two layers of soft iron. The tang is made of stainless steel for added corrosion resistance. The handle is octagonal in shape and made of magnolia wood, a traditional Japanese handle material known for its durability and beauty. The ferrule is made of buffalo horn, adding a touch of elegance to the knife.
While not inexpensive, we believe that the level of performance, quality of steel, and tradition offered by Moritaka knives make them a tremendous value. Please note that we do not have a saya for this knife. Order yours today and experience the difference in quality.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Ferrule: Buffalo Horn Weight: 8.3 oz (235 g) Blade Length: 269 mm Total Length: 422 mm Spine Thickness at Heel: 3 mm Blade Height: 53 mm Rockwell Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||Moritaka||~~minimum-quantity~~1~~|^^|moasgy27ch||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-270mm-chestnut-79.png||||||Moritaka AS Gyuto 270mm Custom||C255||specials > forknco > moritaka-knives > moasknwibogo||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||300.000 ||||||||||||1||1||1||0||||||||These knives are crafted by the skilled blacksmiths of Moritaka Hamono, a family-owned business that has been forging blades for over 700 years. The 270mm gyuto knife is a perfect example of the expertise and attention to detail that goes into each Moritaka knife.
The Aogami Super steel used in this knife is of the highest quality. It has been treated to a Rockwell hardness of 65 HRC, which allows for excellent edge retention and a very high level of sharpness. The kurouchi finish adds a rustic aesthetic to the knife, while the symmetric convex grind and flatter edge profile make it ideal for push and pull cutting.
The knife is constructed using the traditional technique of San Mai, with a layer of Aogami Super Steel forge-welded between two layers of soft iron. The tang is made of stainless steel for added corrosion resistance. The blade is paired with a lovely custom octagonal handle made with 4,000-year-old bog oak.
Experience a higher level of performance, quality of steel, and tradition offered by Moritaka knives. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Custom Bog Oak Octagonal Weight: 7.7 oz (218 g) Blade Length: 271 mm Total Length: 428 mm Spine Thickness at Heel: 4 mm Blade Height: 53 mm Rockwell Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moho15||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-honesuki-150mm-165.png||||||Moritaka AS Honesuki 150mm||Moritaka-Honesuki||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||190.000 ||||||||2.000 ||||1||1||1||0||||||||Aogami Super, perfectly rendered, is found at the core of Moritaka Supreme knives. The treatment of these knives has the steel achieving a Rockwell Hardness of 63-64. The core steel is wrapped in reactive iron cladding; however, the kurouchi finish on these knives does an excellent job of preventing corrosion. That said, these knives are fully reactive and should be kept dry and wiped down during use.
Moritaka draws on the company's 700 years of experience producing hand-forged blades to produce this 150mm honesuki, or poultry knife. The edges on this knife can be taken extremely steep and through high levels of refinement on the stones. Given the intended purpose, it may be worth keeping the maker's bevel angle in place to avoid chipping when working through poultry joints. We highly recommend this knife for left-handed users as Moritaka has ground the blade symmetrically, which is not the case with most honesukis you will find.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Technique: Moritaka san inserts the steel Edge Steel: Aogami Super Steel Cladding: Iron Finish: Kurouchi HRC: 65+- Weight: 4.1 oz (116 g) Blade Length: 153 mm Total Length: 285 mm Spine Thickness at Heel: 3.5 mm Blade Height: 43 mm Double beveled 50/50 edge grind Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moas21ki||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-210mm-kiritsuke-gyuto-122.png||||||Moritaka AS Kiritsuke 210mm||Moritaka-Kiritsuke210||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||240.000 ||||||||||||1||1||1||0||||||||The Moritaka Supreme 210mm Kiritsuke is another instance where the maker has applied 50/50 geometry to a traditional Japanese pattern in order to heighten versatility and ease of use, and create an ambidextrous profile. Kiritsukes may lack some of the versatility of a gyuto, but the sword tip certainly makes up for some of that and how prodigious this pattern is for push and pull cutting make it a favorite addition to many cooks' blocks. If you are interested in the pattern, but have limited board space, this knife is a particularly good selection as there are relatively few kiritsukes that come in below 240 mm.
The core steel in the Moritaka Supreme line is a wonderfully treated Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a rustic kurouchi finish. While still reactive, this finish aids in corrosion resistance. Hand-forging blades for over 700 years, Moritaka Hamono offers some of the more unique knives on our site at an incredible value given the performance, fit and finish, premium steel, and handmade nature of the knives. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements will vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 5.1 oz (145 g) Blade Length: 208 mm Total Length: 355 mm Spine Thickness at Base: 3 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moaski21||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-210mm-custom-337.png||||||Moritaka AS Kiritsuke 210mm Custom||C215||specials > forknco > moritaka-knives > moasknwibogo||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||250.000 ||||||||||||1||1||1||0||||||||The Moritaka Supreme 210mm Kiritsuke is another instance where the maker has applied 50/50 geometry to a traditional Japanese pattern in order to heighten versatility and ease of use, and create an ambidextrous profile. Kiritsukes may lack some of the versatility of a gyuto, but the sword tip certainly makes up for some of that, and how prodigious this pattern is for push and pull cutting makes it a favorite addition to many cooks' blocks. If you are interested in the pattern, but have limited board space, this knife is a particularly good selection, as there are relatively few kiritsukes that come in below 240 mm.
The core steel in the Moritaka Supreme line is a wonderfully treated Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a rustic kurouchi finish. While still reactive, this finish aids in corrosion resistance. Hand-forging blades for over 700 years, Moritaka Hamono offers some of the more unique knives on our site at an incredible value given the performance, fit and finish, premium steel, and handmade nature of the knives.
The blade is paired with a lovely bog oak, octagonal handle. Blacksmith: Moritaka Hamono Location: Yatsushiro Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: 4,000 Year Bog Oak Octagonal (Trust Photos not Video) Ferrule: Blackwood Weight: 5.4 oz (150 g) Blade Length: 210 mm Total Length: 336 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moritaka13||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-kiritsuke-gyuto-240mm-112.png||||||Moritaka AS Kiritsuke 240mm||Moritaka-Kiritsuke240||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||270.000 ||||||eally love the look of it. I like that it is a great workhorse knife and not just a collectors item so i dont feel bad using it in service for a variety of different tasks. Not many complaints about it,out of the box it was sharp but not as sharp as I expected,though I very very easily made it super scary sharp and the edge retention on this knife is unreal. I used in extensivly on my 12 hour shifts and it still remains scary sharp after all that abuse. By far the best knife I have used,I have to be careful,its so sharp it tends to sometimes bite into the board if i push to hard. Highly recommend this knife and any of the moritaka knives...truly feels like a work of art that you can enjoy while working. Thanks to mark for the recommendation.
0.3
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 overall, while the profile has a fairly gentle continuous curve with very little flat spot. It would particularly suit a person who favors a rocking style of cutting. The wonderful looking blade is perfectly matched to a finely crafted octagonal rosewood handle with a pakka wood ferrule.
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 are 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.
The blade is forged in san mai construction with an Aogami (Blue) #2 carbon steel core, heat-treated to approximately 62–64 HRC for excellent sharpness and edge retention. It is clad in soft iron and finished with a deep black kurouchi coating for a traditional, hand-crafted appearance. Both the core and cladding are reactive and will develop a natural patina with use. This version is fitted with a burnt oak urushi handle, a significant upgrade that dramatically elevates the look and feel of the knife—similar to upgrading wheels on a car. The urushi finish adds warmth, depth, durability, and improved grip while giving the knife a more refined, premium presentation.
Care Instructions: This knife is fully reactive carbon steel. Wipe clean and dry immediately after use, especially during extended prep sessions. Avoid bones, frozen foods, or twisting cuts to prevent chipping. Store dry on a magnetic strip or in a saya when not in use.
Masakage offers a range of knives crafted by top-tier blacksmiths from Echizen, Japan, a renowned hub for knife crafting. Their aim is to create both aesthetically pleasing and highly functional handmade Japanese knives.
This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule.
Experience the artistry of Japanese craftsmanship with the Masakage Mizu series, meticulously handcrafted by Ikeda San in Echizen—home to centuries of masterful knife-making tradition. Designed for both beauty and performance, Masakage knives are a testament to expert skill and top-tier materials.
The Mizu series features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for razor-sharp edge retention and effortless cutting. Encased in reactive iron cladding, the blade is finished with a striking black kurouchi coating, lending it a rugged, traditional aesthetic. As you use the knife, it will develop a unique patina, enhancing its character over time. To preserve its beauty, simply wipe it dry after each use.
Balancing elegance and comfort, the ergonomic handle is crafted from Japanese cherry wood, shaped in a smooth oval form for a natural grip. A marbleized resin ferrule adds a touch of refinement and durability, making this knife as visually stunning as it is functional.
With the Masakage Mizu, every cut becomes an experience—bringing precision, tradition, and artistry to your kitchen.
Experience the artistry of Japanese craftsmanship with the Masakage Mizu series, meticulously handcrafted by Ikeda San in Echizen—home to centuries of masterful knife-making tradition. Designed for both beauty and performance, Masakage knives are a testament to expert skill and top-tier materials.
The Mizu series features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for razor-sharp edge retention and effortless cutting. Encased in reactive iron cladding, the blade is finished with a striking black kurouchi coating, lending it a rugged, traditional aesthetic. As you use the knife, it will develop a unique patina, enhancing its character over time. To preserve its beauty, simply wipe it dry after each use.
Balancing elegance and comfort, the ergonomic handle is crafted from Japanese cherry wood, shaped in a smooth oval form for a natural grip. A marbleized resin ferrule adds a touch of refinement and durability, making this knife as visually stunning as it is functional.
With the Masakage Mizu, every cut becomes an experience—bringing precision, tradition, and artistry to your kitchen.
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.
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.
Masakage knives are crafted by some of Japan's finest blacksmiths in Echizen, a region with a rich tradition of exceptional knife-making. Designed to be both aesthetically striking and highly functional, Masakage knives blend expert craftsmanship with top-tier materials to deliver outstanding cutting performance.
The Mizu series, forged by Ikeda San, features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for exceptional edge retention. This core is encased in a reactive iron cladding and finished with a deep black kurouchi coating, giving it a rustic, traditional appearance. Over time, the blade will develop a unique patina, a natural characteristic of high-carbon steel. To maintain its beauty and longevity, simply wipe the blade dry after use.
The ergonomic handle is crafted from Japanese cherry wood with an oval shape for a comfortable grip, complemented by a marbleized resin ferrule for added durability.
Average rating is 5
By: aaron
txBeautiful knife. Sharp as a razor out of the box. I did leave my roll in the trunk of my car on a stormy night and didn’t realize I had a leak so it got some rust. Very reactive. I just did a vinegar soak and baking soda paste wipe and it came out with a beautiful patina and is back to full form. Great knife. Favorite in my collection.
0.3The 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.
Average rating is 5
By: steve
NY,NYlove CKTG! excellent service and products.
love the look of the knife and sharp OOTB.
0.3love the look of the knife and sharp OOTB.
By: Chip
New York,NYSo far,this knife is fantastic. The best all around performer I own. Edge profile is utter perfection and the knife has a really good convex grind so nothing sticks to this puppy.
0.3The grind on these knives provides an example of some of the best convexing we have seen, which reaches an apex towards the middle of the blade’s height tapers from the heal section towards the tip which becomes flat ground, allowing it to perform very well when using the tip to fly through softer ingredients.
The edge profile on the Shimo line is very flat with some nice belly towards the tip. These knives are begging to be push and pull cut and used for chopping. That said, there is certainly enough curvature to excel in rocking as well. Fairly light weight, the knife is nonetheless able to handle just about any ingredient put in front of it.
It should be noted that both the core steel and the cladding are reactive. Indeed, the iron cladding on these blades is some of the more reactive cladding on our site. These knives should be kept dry and wiped clean during use.
The Masakage Shimo 210mm gyuto is actually oversized at around 220mm, which we find to be an excellent length for this knife. As noted, it is capable of high performance through just about any ingredient and as such is a true athlete of a knife.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mashgy24||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-gyuto-240mm-308.png||||||Masakage Shimo Gyuto 240mm||ShimoGyuto240||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||290.000 ||||||
Average rating is 5
By: anon
albertarazor sharp,work in a commercial kitchen using it roughly 6 hours a day and stays sharp all day for weeks,. makes my chef jealous :)
0.3By: Jason Sanders
Slc utahAmazing piece of hardware! Cuts carrots like a hot knife through butter! I will buy another masakage without a doubt!
0.3The 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.
Average rating is 4.8
By: teo
san anselmo,caI received my nakiri today and i have to say that I am very impressed with it. It was very sharp out of the box and glided through all my ingredients with very little effort. It is paper thin behind the edge,light as a feather with the best finish sharpening job I have seen so far. I would say that in terms of sharpness and how light it feels,it is on the same realm with takeda; I own a takeda gyuto 240. With the design and the feel and the steel used(W2),even though my favorite is Aogami super,I would consider this a masterpiece of a blade worth every penny.
0.3By: Teo
Belvedere,CaJust reporting back on my Nakiri after almost a year using it. By far the best Nakiri I have ever owned. It is a true laser in every aspect of what that word truly means. It drops through every ingredient with ease. There is absolutely no wedging on any ingredient no matter how dense. That is what I call a true laser. In my humble opinion,it is slightly better than the takeda knives in terms of food penetration; And this coming from a true takeda fan with 2 of his knives in my arsenal. Anyone eyeing the masakage line should get their feet wet with the shimo line. I guarantee,you would not be disappointed.
0.3By: Roy
London EnglandVery beautiful patterning,extremely thin behind edge hence effortless cutting. Achieves razor edge,but does not hold it as long as blue steels. However,I use full shinogi depth as bevel on l/h side (a sort of flat back)and about 30 degree microbevel on open side. Edge lasts 4 or 5 times longer. Readily restored to razor sharpness with a couple of light strokes from a polished steel. I now do this on all kitchen knives.
0.3By: Joe
Kansas CityThere was no surprise with this knife. It is very sharp,well-finished,ergonomically and aesthetically pleasing,and very light weight. The finish releases food,including potatoes,very well. This is now my go-to knife and hard to imagine a better one.
Lastly,I selected this nakiri among all others for the depth of the blade (59mm),and the curve of the blade nearest the handle. The depth and the thinness of the front edge make this a good tool for picking up chopped food to move from cutting board to skillet or pot.
0.3Lastly,I selected this nakiri among all others for the depth of the blade (59mm),and the curve of the blade nearest the handle. The depth and the thinness of the front edge make this a good tool for picking up chopped food to move from cutting board to skillet or pot.
By: Tony
Brandon,MSBought this knife based on the recommendations in the forum. As usual,the knife was delivered very promptly - Thanks Mark!! OOTB sharpness was good,though not fantastic - certainly sharp enough to use effectively and efficiently. Three weeks later and the edge is still there,mostly. Very impressive. F&F is great and the aesthetics are better than the picture shows. Highly recommended!!!
0.3The 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.
||2.000 ||||1||1||1||0||||||||The Masakage Shimo series of knives are rendered in White #2 carbon steel with a reactive iron Damascus cladding which, we might add, is seriously good looking. The knives are handmade by Yu Kurosaki, a young knife maker based out of Takefu Village that we are particularly excited about. His handling of W#2 in the Shimo is stellar. The knife can take a super silky edge has great retention characteristics, is easy to sharpen and very durable for the hardness it achieves. The symmetrical convex grind is extremely well done and gets very, very thin behind the edge. The fit and finish on this petty are very high. The handle is rendered in traditional, unstabilized magnolia wood with a more durable pakka wood ferrule. The edge is very sharp out of the box and has a fairly flat profile. Weight: 2.6 oz (74 g) Blade Length: 152 mm Total Length: 279 mm Spine Thickness at Heel: 3 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mashsa17||item-1||solidtemplate||allkukn||https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-santoku-170mm-358.png||||||Masakage Shimo Santoku 170mm||ShimoSantoku||specials > forknco > kurosakiknives > allkukn||Resources > For Knife Collectors > Kurosaki Knives > All Kurosaki Knives > ||230.000 ||||||||||||1||1||1||0||||||||Yu Kurosaki makes some of our most popular knives. His abilities with a wide variety of steels and finishes is quite amazing as witnessed in this lovely santoku. Masakage Shimo blades are made with White #2 steel as the core. They are then clad with a soft iron Damascus hammered to resemble frost patterns on windows during the winter. It should be noted that both the core steel and the cladding are reactive. In fact, the iron cladding on these blades is some of the more reactive on our site. These knives should be kept dry and wiped clean even during use.
The santoku is a multi-purpose knife, but with a slight vegetable bias. Santoku means "three virtues" or "to solve three problems." The virtues or problems are slicing, dicing, and mincing. They are becoming more and more popular in Western kitchens due to the unique shape and smaller, easy-to-handle size. These knives are begging to be used for chopping and push-and-pull cutting.
Fairly light in weight, the knife is nonetheless able to handle just about any ingredient put in front of it. The symmetrical convex grind and blade geometry on all of Kurosaki knives are really the stars of the show. Ultra-thin behind the edge, the final grind blends seamlessly with a generous convex section in the middle. While not lasers, these knives slide through soft and hard produce with equal ease, making them tremendous performers in a broad range of applications. Brand: Masakage Blacksmith: Yu Kurosaki Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Reactive Carbon Damascus Steel Weight: 4.3 oz (122 g) Blade Length: 171 mm Spine Thickness at Base: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masakageyuki||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-115.png||||||Masakage Yuki||||specials > forknco > hiroshikato||Resources > For Knife Collectors > Kato (Yoshimi) Knives > ||||||||||||||0||1||0||0||||mayupe75 mayupe12 mayukobu131 mayupe15 mayuho15 mayuna16 mayubu17 yukisantoku mayugy18 mayugy21 mayugy24 mayugy27 mayusu27||||Masakage Yuki knives are Shirogami #2 (White #2) carbon steel clad with stainless steel. The knives are hardened to HRC 62:63. They come with an oval handle of magnolia wood and red pakka wood. Cladding a knife with stainless steel on the outside gives you the benefit of easy care while the exposed core carbon steel cutting edge gives you great performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mayubu17||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-bunka-170mm-280.png||||||Masakage Yuki Bunka 170mm||YukiBunka||specials > forknco > hiroshikato > masakageyuki||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Yuki > ||245.000 ||||||||||||1||1||1||0||||||||This 170mm bunka from the Masakage Yuki line is a handy, multipurpose kitchen knife with a unique and interesting profile. The knife is constructed of a Hitachi Shirogami #2 carbon steel core, a steel capable of taking incredibly keen edges, wrapped in an easy-to-care-for stainless steel cladding. The unique profile is accentuated by the refined yet rustic aesthetic and a high-quality fit and finish. Like all knives in the Masakage Yuki lineup, this knife is produced by Yoshimi Kato, a master blacksmith with decades of knife-making experience. Shirogami #2 is a carbon steel knife and will patina with normal use or corrode if neglected. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 4.5 oz (128 g) Blade Length: 174 mm Total Length: 319 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mayugy18||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-180mm-228.png||||||Masakage Yuki Gyuto 180mm||YukiGyuto180||specials > forknco > hiroshikato > masakageyuki||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Yuki > ||255.000 ||||||||||||1||1||1||0||||||||The Masakage Yuki kitchen knives are made by renowned bladesmith Yoshimi Kato. He is the son of Hiroshi Kato, who helped found the Takefu Knife Village Cooperative. This is one of the most famous blade-making groups in Japan.
The Yuki line is constructed from White #2 carbon steel. This is one of the most popular steels in the knife world, admired for its ability to take a very fine edge while being quite easy to sharpen. This inner core is clad with a softer stainless steel to add strength and durability to the blade. It also reduces the need for constant maintenance, although you will still need to care for the exposed edge to prevent corrosion. The outer core, which is also called the jigane, is given a very attractive nashiji, or pear skin, finish.
This is about the shortest available length for a classic gyuto. It is a preferred size for smaller hands or restricted board areas. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package. The combination of the nashiji blade finish and that unique magnolia and red pakka wood handle add up to a knife with extremely good looks and capabilities. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 4.5 oz (128 g) Blade Length: 180 mm Total Length: 312 mm Spine Thickness at Heel: 2.5 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mayugy21||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-210mm-233.png||||||Masakage Yuki Gyuto 210mm||YukiGyuto210||specials > forknco > hiroshikato > masakageyuki||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Yuki > ||280.000 ||||||||||||1||1||1||0||||||||When the Masakage Yuki line was introduced it quickly garnered attention for its beautiful, elegant aesthetics. As more enthusiasts and pros put these knives to the test, their reputation grew for their performance. This 210mm gyuto couples Hitachi Shirogami #2 steel, reputed to take one of the keenest edges available in cutlery, with a uniquely thin grind resulting in a delicate, high performance edge. While Shirogami #2 is a carbon steel and will patina with use, upkeep is easy with stainless steel cladding. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 5.3 oz (150 g) Blade Length: 219 mm Total Length: 359 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mayugy24||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-240mm-348.png||||||Masakage Yuki Gyuto 240mm||YukiGyuto240||specials > forknco > hiroshikato > masakageyuki||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Yuki > ||345.000 ||||||||||||1||1||1||0||||||||This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Yoshimi Kato. It is constructed of a Shirogami #2 carbon steel core, clad in an easy-to-maintain stainless steel. Shirogami #2, known for keen edge taking, couples with the Yuki's incredibly thin grind to make the Yuki a purebred performer in the kitchen. Aesthetically, the Yuki is loaded with character, wearing a refined but rustic nashiji (pear skin) finish. Individual knives may vary from the posted specifications. The core steel of this knife is reactive and will patina with normal use. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 6.8 oz (193 g) Blade Length: 244 mm Total Length: 400 mm Spine Thickness at Heel: 4 mm Blade Height: 51 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mayugy27||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-270mm-267.png||||||Masakage Yuki Gyuto 270mm||YukiGyuto270||specials > forknco > hiroshikato > masakageyuki||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Yuki > ||350.000 ||||||||||||1||1||1||0||||||||270mm gyutos are brought to the kitchen to efficiently dispatch large volumes of product. This knife from the Masakage Yuki line offers the raw productivity of a 270mm gyuto with an extraordinarily thin grind, the keen edge taking of Shirogami #2 carbon steel, the easy upkeep of stainless steel cladding, and an elegant and characterful aesthetic. This knife is handmade by master blacksmith Yoshimi Kato and as with any handmade product, dimensions may vary from those posted. Weight: 7.4 oz (210 g) Blade Length: 274 mm Overall Length: 428 mm Thickness at Heel: 3.5 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mayuho15||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-honesuki-150mm-252.png||||||Masakage Yuki Honesuki 150mm||YukiHonesuki||specials > forknco > hiroshikato > masakageyuki||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Yuki > ||230.000 ||||||||||||1||1||1||0||||||||Honesuki knives are designed to excel at parting out poultry by nimbly working through the joints and separating the cuts. This honesuki, made by master blacksmith Kato san, is part of the Masakage Yuki series. Like all knives in the Yuki series, this honesuki is finished in a rustic and elegant nashiji (pear skin) finish. The knife is constructed with Shirogami #2 carbon steel at the cutting edge, a reactive steel that will patina with normal use, and a stainless steel cladding to ease maintenance. Weight: 4.2 oz (118 g) Blade Length: 155 mm Total Length: 297 mm Spine Thickness at Heel: 4 mm Blade Height: 41 mm Double-beveled 50/50 edge grind||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mayukobu131||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-ko-bunka-135mm-253.png||||||Masakage Yuki Ko Bunka 135mm||YukiKoBunka||resources > petty-knives > 120mmpettys||Knife Types > Petty Knives > 120-140mm Pettys > ||200.000 ||||||||||||1||1||1||0||||||||The ko bunka knife is a versatile tool, excelling at a wide range of tasks from mincing shallots to breaking down a chicken. This 135mm ko bunka knife from the Masakage Yuki series features a Shirogami #2 carbon steel core, ensuring a razor-sharp edge capable of handling any kitchen task. Over time, the carbon steel will develop a patina, adding character to the blade, while its stainless steel cladding simplifies maintenance.
Like all knives in the Masakage Yuki lineup, the 135mm ko bunka showcases a stunning nashiji (pear skin) finish, enhancing both its beauty and food release properties. As a handcrafted knife, each piece is unique, with slight dimensional variations that highlight the craftsmanship behind it. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 (Shirogami #2) Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 2.5 oz (70 g) Blade Length: 132 mm Total Length: 259 mm Spine Thickness at Heel: 3 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mayuna16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-nakiri-165mm-382.png||||||Masakage Yuki Nakiri 165mm||YukiNakiri||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||245.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato’s decades of experience are evident in this beautiful 165mm nakiri from the Masakage Yuki series of knives. The knife wears a characterful nashiji (pear skin) finish and is constructed of a Shirogami #2 carbon steel core wrapped in low maintenance stainless steel. The fine edge taking of Shirogami #2 coupled with the excellent grind on this knife yields an extremely high level of performance. Please note that individual knives may vary from the posted specifications and that the carbon core steel will darken with normal use. Brand: Masakage Blacksmith: Yoshimi Kato Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 5.8 oz (166 g) Blade Length: 162 mm Total Length: 315 mm Spine Thickness at Heel: 3 mm Blade Height: 59 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mayupe12||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-petty-120mm-294.png||||||Masakage Yuki Petty 120mm||YukiPetty120||specials > forknco > hiroshikato > masakageyuki||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Yuki > ||190.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has many years of experience on display in this attractive, handmade 120mm petty knife. The knife is loaded with personality thanks to its nashiji (pear skin) finish and a high level of fit and finish. Edge taking is outstanding with a Hitachi Shirogami #2 carbon steel core. While upkeep is a breeze thanks to the knife's stainless steel cladding, the exposed core steel will darken in color with normal use. As with all handcrafted knives, these knives may vary from the posted specifications. Weight: 1.8 oz (52 g) Blade Length: 121 mm Total Length: 248 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mayupe15||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-petty-150mm-308.png||||||Masakage Yuki Petty 150mm||YukiPetty150||specials > forknco > hiroshikato > masakageyuki||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Yuki > ||210.000 ||||||
||1.100 ||||1||1||1||0||||||||Moritaka Hamono has been crafting swords since the 13th century and has been making kitchen cutlery for five generations. The brand's longevity is a testament to the quality of their knives, the tradition of which is tangible the instant you pick one up. Moritaka’s Supreme series offers handcrafted knives containing a core of Aogami Super steel forged with a soft iron cladding and a beautiful kurouchi finish. Kurouchi not only provides a very singular aesthetic to these blades but also protects the cladding from corrosion and rusting. This most recent batch of knives has slightly thicker spines, making the A saya too small and the B too big. Get the blade guard instead.
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.
Average rating is 4.5
By: Thomas
North CarolinaIncredible blade all around. The handle finish leaves a bit to be desired in a knife at this price point. Overall quite impressed with this one.
0.3By: Robert S
TampaAwesome knife,I’ve had it for six weeks and it is one of the three that I keep on the line with me during service. This one executes any exacting task with the greatest of ease. Anywhere from cutting down vegetables to slicing through seared proteins. It is everything and then some as described in the Quick Look.
0.3
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.
Average rating is 5
By: Steve
St. Louis,MOWhat can I say? I LOVE this knife! Bought it about 10 months ago after meticulous research on CKTG and time has proven that I chose wisely.
I’ve used a variety of knives and handled quite a few more doing the Quick Look product videos for CKTG. There’s just something about holding a Masakage - you can feel the soul and craftsmanship that go into creating these great kitchen tools.
The Yuki 210 Gyuto looks fantastic,has lower maintenance stainless cladding over the carbon steel core,comes super sharp OOTB,and it cuts like a dream. The Yuki’s are very thin behind the edge and the combination of the grind geometry and refined rustic finish help food release as well.
The edge profile shape is very versatile,and the tip is thin enough to fly through onions,brunoise shallots,mince garlic,etc. The blade also has enough weight to help cut through product. It’s not a laser,but it’s not heavy either.
I have found the White #2 core steel to be minimally reactive in normal use with moderate upkeep while prepping. Once you get a good basic patina on the edge,you can go to town with this thing!
The grind and edge are also 50/50,so it’s perfect for this lefty.
This is just a fun knife to use and a great knife like this helps make prep more enjoyable (at least for me it does).
If you are looking at this style of Japanese Gyuto,I don’t think you can go wrong with the Yuki 210 or it’s big brothers the 240/270.
0.3I’ve used a variety of knives and handled quite a few more doing the Quick Look product videos for CKTG. There’s just something about holding a Masakage - you can feel the soul and craftsmanship that go into creating these great kitchen tools.
The Yuki 210 Gyuto looks fantastic,has lower maintenance stainless cladding over the carbon steel core,comes super sharp OOTB,and it cuts like a dream. The Yuki’s are very thin behind the edge and the combination of the grind geometry and refined rustic finish help food release as well.
The edge profile shape is very versatile,and the tip is thin enough to fly through onions,brunoise shallots,mince garlic,etc. The blade also has enough weight to help cut through product. It’s not a laser,but it’s not heavy either.
I have found the White #2 core steel to be minimally reactive in normal use with moderate upkeep while prepping. Once you get a good basic patina on the edge,you can go to town with this thing!
The grind and edge are also 50/50,so it’s perfect for this lefty.
This is just a fun knife to use and a great knife like this helps make prep more enjoyable (at least for me it does).
If you are looking at this style of Japanese Gyuto,I don’t think you can go wrong with the Yuki 210 or it’s big brothers the 240/270.
By: Jason
Detroit,MIAfter careful review of many knives,I chose this one as my first from CKTG.
I am very pleased with the quality of the knife. It is very well balanced,the fit & finish are almost flawless,and the blade is extremely sharp out of the box.
I am looking forward to doing business with CKTG again to add more knives to my kitchen collection !
0.3I am very pleased with the quality of the knife. It is very well balanced,the fit & finish are almost flawless,and the blade is extremely sharp out of the box.
I am looking forward to doing business with CKTG again to add more knives to my kitchen collection !
By: Mikahil
DubaiBought 5 of masakage knives for my mother. Have not tried them myself - would not comment on performance. F&F however is nice and the knives look really beautiful. My mother fell in love with the blade finish instantly.
0.3By: Aaron
Akron,OHWell my first of the Masakage series and I’m very impressed. Sharp right out of the box and thin behind the edge and nice and light. The handle is comfortable and ever at 210mm (more like 215mm it’s good enough to use in a pro kitchen all day. White 2 is very quick to sharpen while the stainless steel jacket makes care minimal. And the usual great service by Mark.
0.3
Average rating is 5
By: Brydon Wilson
Bendigo Victoria AustraliaAmazingly sharp knife out of the box. Not used to large-ish knives but this was a pleasant surpise.
0.3By: Jp
San Francisco,CACould not be happier with this purchase. I dug deep in my pockets for this piece but it is definitely worth every penny.
I watched the videos about the knife and assumed it would be heavier,but I was wrong. It’s very light for a "blade-heavy" knife. Balance point is further than where one would have a pinch grip,just as the video said. The aesthetic is just simply stunning and edge OOTB is exceptional. All in all a quality knife. Definitely worth the investment. Thanks CKTG for the fast shipping!
0.3I watched the videos about the knife and assumed it would be heavier,but I was wrong. It’s very light for a "blade-heavy" knife. Balance point is further than where one would have a pinch grip,just as the video said. The aesthetic is just simply stunning and edge OOTB is exceptional. All in all a quality knife. Definitely worth the investment. Thanks CKTG for the fast shipping!
By: Mark
Naperville,ILThis knife meets and exceeds my expectations in all areas. The grinds and fit and finish are outstanding. Very well made.
0.3By: Celt16
Palm Beach County,FLAwesome knife - our first Japanese knife,love the WA handle. One reviewer was disappointed with the finish on the handle - my perception as a part time woodworker - it has fine grit in the finish intentionally to aid grip - it is NOT poor quality - the very smooth red band supports that theory. Love the Yuki!
0.3By: Glenn R
Central NYThis was my first Japanese knife purchase and I found the videos and the reviews/recommendations very helpful with narrowing down the choices and making the selection. I had been using a 10" Henckel’s and was looking forward to the the different handle type and forward balance point,the grind,along with the lighter weight. When I received and used the new knife,it was all I had expected and more. It felt so much more natural to use for various cuts and the weight was a welcome change. The fit and finish were excellent.The downside was gaining the awareness of what’s available and what a difference it can make,for a small cost….
0.3By: Kyle Johnson
NJI love this knife it was recommended to me my Mark when another knife was out of stock. Although I liked the look of the other knife more I am more than happy with this one. Screaming sharp edge out of the box and easy to resharpen.
0.3
Average rating is 4
By: Derek Thompson
Seattle,WAThis knife deserves 5 stars,it’s a beauty and the OOTB is good. The only reason I am giving it 4 stars is that I didn’t feel the handle had a very good finish. Fit was fun and the pakka wood is great. The magnolia on the other hand could use to be sanded at the very least,it has a bit of a rough feel. I plan to use some high grit to smooth it a bit however I probably will not seal it because it doesn’t feel as if they had and it will feel great once finish sanded.
The white 2 already has a great starting patina after just one use which I prepped an onion,2 bell peppers and some garlic. So it is fairly reactive,as to be expected,so make sure you don’t leave water on it.
The knife is fantastic and it works every bit as good as Shaun show’s it performing OOTB. I have yet to sharpen it or put it through a large amount of use so I can’t comment on that. Based on the steel and the HRC I know it will hold an edge for a good amount of time as well as be able to get wicked sharp.
The blade depth is great,tons of clearance. It’s real thin behind the edge,slightly thicker than my AS Laser. I love the tradition of including the coin attached as to show no ill will,down the road I will purchase another knife from another of Masakage’s lines for a different steel type.
Had the Magnolia portion of the handle came better finished I would have given it 5 stars,the 4 stars has nothing to do with the performance of this beautiful knife.
0.3The white 2 already has a great starting patina after just one use which I prepped an onion,2 bell peppers and some garlic. So it is fairly reactive,as to be expected,so make sure you don’t leave water on it.
The knife is fantastic and it works every bit as good as Shaun show’s it performing OOTB. I have yet to sharpen it or put it through a large amount of use so I can’t comment on that. Based on the steel and the HRC I know it will hold an edge for a good amount of time as well as be able to get wicked sharp.
The blade depth is great,tons of clearance. It’s real thin behind the edge,slightly thicker than my AS Laser. I love the tradition of including the coin attached as to show no ill will,down the road I will purchase another knife from another of Masakage’s lines for a different steel type.
Had the Magnolia portion of the handle came better finished I would have given it 5 stars,the 4 stars has nothing to do with the performance of this beautiful knife.
Average rating is 5
By: Stephen
Pensacola,FLThis Honesuki rocks ass! Mark recommended this one and now I see why. I was looking for a better alternative to the Tojiro DP Honesuki,but with the same level or durability. This knife crushes the Tojiro. It’s similar in comparison to a .22 caliber rifle and a .357 magnum.
0.3By: Matt
MissouriThis knife has become one of my all-time favorites. I find myself looking for excuses to use it :-)
Chicken bones are no match for this beast of a blade. I have used and abused this knife plenty in the approx. 6 months that I have owned it and it shows no sign of any wear,even after breaking down dozens of birds. I even used it to bone out a couple of whole hogs I helped a friend butcher.
I’ve touched it up once on my edge pro system,but it was more because I "felt it was time" than because the blade had dulled.
In fact,I have been so impressed,I am currently looking into the rest of the Masakage line to supplement my ever-growing collection of Japanese knives.
As always,CKTG was quick and courteous. They have made a lifetime customer out of me!
0.3Chicken bones are no match for this beast of a blade. I have used and abused this knife plenty in the approx. 6 months that I have owned it and it shows no sign of any wear,even after breaking down dozens of birds. I even used it to bone out a couple of whole hogs I helped a friend butcher.
I’ve touched it up once on my edge pro system,but it was more because I "felt it was time" than because the blade had dulled.
In fact,I have been so impressed,I am currently looking into the rest of the Masakage line to supplement my ever-growing collection of Japanese knives.
As always,CKTG was quick and courteous. They have made a lifetime customer out of me!
By: Celt16
Palm Beach County,FLA substantial petty,thicker than I imagined,but have yet to really put it to the test deboning chicken breasts. Feels solid in the hand,happy with purchase - delighted with Mark and his site! Tough part is resisting the urge to buy more! :-)
0.3By: Christopher Alford
DFW,TexasI got this knife Christmas of ’13. All I can say is impressive! In my kitchen at work I butcher different proteins daily and this is my go to blade. Nothing stands a chance,filet mignon,chickens,heck I went through 20 rabbits with it a few days ago. The precision tip and thickness is a must for anything with a bone. It also has a larger handle which gives a nice grip while working on tougher meats. Worth the money and more!
0.3
Like all knives in the Masakage Yuki lineup, the 135mm ko bunka showcases a stunning nashiji (pear skin) finish, enhancing both its beauty and food release properties. As a handcrafted knife, each piece is unique, with slight dimensional variations that highlight the craftsmanship behind it.
Average rating is 5
By: Joey
Calgary albertaPicked one of these up last week,by far my favourite knife out of my collection right now. slices through almost all veggies without any effort and its very light! so glad i bought it,worth every penny.
0.3By: Blake E Liles
Abilene,TXHands down one of the sharpest knives I have ever used. Great balance and a dream to use.
0.3
Average rating is 5
By: Scott
Grand Blanc,Michigan Out of the box this knife is insanely sharp. I typically don’t use petty knives but now I find myself looking for excuses to.
0.3By: Joe
Austin,TexasThe Masakage Yuki 120mm petty has really good edge retention,the white #2 gets really sharp,easily takes an edge,easy to maintain because of the cladding,a little thick for a petty above the shinogi line so its a bit stiff and wedges just a bit but thin enough behind the edge to do really thin cuts. Really love the height of the blade plenty of knuckle clearance. feels good in the hand. absolutely love this knife.
0.3
||||||1||1||1||0||||||||The petty knife is called upon for any number of tasks from mincing a shallot to parting out a chicken. The Shirogami #2 carbon steel in this 150mm petty from the Masakage Yuki series ensures that whatever edge is needed to perform any possible task, this knife will be able to deliver. The carbon steel core, which will patina with normal use, is clad in stainless steel to ease upkeep. Like all knives in the Masakage Yuki lineup, the 150mm petty has a beautiful nashiji (pear skin) finish. As a handcrafted knife, the Masakage Yuki knives may differ dimensionally from one another. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 2.2 oz (62 g) Blade Length: 150 mm Total Length: 278 mm Spine Thickness at Heel: 2.5 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mayupe75||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakagi-yuki-petty-75mm-67.png||||||Masakage Yuki Petty 75mm||YukiPetty75||specials > forknco > hiroshikato > masakageyuki||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Yuki > ||185.000 ||||||
||||||1||1||1||0||||||||Short petty knives with Japanese/wa handles for use in hand are something of a rarity. Chef Knives To Go offers this small petty by master blacksmith Yoshimi Kato to fill that role. The knife wears the characteristic Masakage Yuki nashiji finish and a high degree of fit and finish. The knife features a Shirogami #2 carbon steel core and low maintenance stainless steel cladding. As a handmade knife, this specific examples of this petty may vary from the posted specifications. Please note that the exposed carbon steel core will patina with normal use and can rust if abused. Weight: 1.6 oz (46 g) Blade Length: 81 mm Total Length: 206 mm Spine Thickness at Heel: 2 mm Blade Height: 27 mm Handle Shape: Oval||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yukisantoku||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/yuki-santoku-146.png||||||Masakage Yuki Santoku 170mm||YukiSantoku||specials > forknco > hiroshikato > masakageyuki||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Yuki > ||245.000 ||||||||||||1||1||1||0||||||||Masakage Yuki knives are made by the great Yoshimi Kato. This well-respected blade master is one of the founders of the Takefu Knife Village cooperative.
Kato-san fashions the Yuki line out of the popular and well-loved White, or Shirogami, #2 steel. In this case, it is hardened to 62-63 HRC. This a wonderful alloy for kitchen knives, exhibiting the ability to take a super sharp cutting edge. Of course, this high carbon steel is also extremely reactive. To aid in maintenance and increase strength and lightness, the inner core is then covered with a layer of softer stainless steel. This outer layer is then given a very attractive nashiji (pear skin) finish.
The santoku is rapidly becoming a favorite knife style in many western kitchens. It has the all-around cutting and slicing abilities of a gyuto with the extra height and shorter blade of a nakiri. It is a dexterous knife that finds itself used in many situations. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Brand: Masakage Blacksmith: Kato San Location: Takefu Village, Echizen, Japan Construction: San Mai, Hammer Forged Cladding: Nashiji Stainless Edge Steel: White #2 Edge Grind: Even (See Choil Shot) Handle: Oval Magnolia Ferrule: Red Dyed Pakka Wood Weight: 4.3 oz (124 g) Blade Length: 172 mm Total Length: 312 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mayusu27||item-1||solidtemplate||masakageyuki||https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-sujihiki-270mm-262.png||||||Masakage Yuki Sujihiki 270mm||YukiSuji270||specials > forknco > hiroshikato > masakageyuki||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Masakage Yuki > ||350.000 ||||||||1.000 ||||1||1||1||0||||||The Moritaka Gyuto 210mm features Aogami Super steel with a kurouchi finish, 700 years of blacksmithing tradition, and a razor-sharp 50/50 grind. Hand-forged in Yatsushiro, Japan.||Moritaka Supreme knives showcase the performance of Aogami Super steel clad in softer iron with a traditional kurouchi finish. Moritaka is among the most respected makers in Japan, with over 700 years of continuous blade-forging experience, and this history is reflected in every knife they produce. The Moritaka Supreme Gyuto 210mm is an excellent example of their craft, combining classic style with modern performance.
This 210mm gyuto features a thin profile at the tip and behind the edge, giving it excellent cutting ability and control. The well-balanced feel in the hand makes it easy to use for long prep sessions, while the 50/50 convex grind allows ingredients to separate cleanly. Aogami Super steel is prized for its ability to take a razor-sharp edge and maintain it longer than most other carbon steels. With its higher alloy content, it also develops patina at a slower rate. These qualities make this knife a standout option for cooks seeking a professional Japanese gyuto at a competitive price.
The octagonal handle is now crafted from magnolia wood, replacing the yew shown in the video.
Care instructions: As with all carbon steel knives, wash and dry immediately after use and avoid prolonged contact with acidic foods. Store in a dry place and sharpen regularly to maintain peak performance.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 4.4 oz (125 g) Blade Length: 209 mm Total Length: 353 mm Spine Thickness at Heel: 3 mm Blade Height: 45 mm Edge Hardness: 65 HRC||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moritaka5||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-chinese-cleaver-210mm-56.png||||||Moritaka AS Gyuto 210mm Chestnut||210-Chestnut||specials > forknco > moritaka-knives > moasknwibogo||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||275.000 ||||||||||||1||1||1||0||||||||The Moritaka Supreme 210mm Gyuto is another fine example of the maker's skill in applying a 50/50 grind to a traditional Japanese profile, enhancing versatility and ease of use while creating an ambidextrous cutting experience. Gyutos are prized for their adaptability, excelling in a wide range of kitchen tasks and earning a permanent place in many chefs' knife rolls. The pointed tip and smooth push-pull cutting action make it a natural choice for both precision and speed. For those who appreciate the gyuto profile but have limited workspace, this 210mm version offers all the utility of a full-sized chef's knife in a more compact form.
At the heart of the Moritaka Supreme line is expertly heat-treated Aogami Super steel, renowned for its ability to take and hold a razor-sharp edge. This high-carbon core is clad in soft iron and finished with a rustic kurouchi texture that, while still reactive, provides improved resistance to corrosion. With over 700 years of forging tradition, Moritaka Hamono produces some of the most distinctive knives available—offering outstanding performance, premium materials, and hand-crafted character at remarkable value.
This blade is fitted with a comfortable D-shaped chestnut handle, offering a secure and ergonomic grip for extended use. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: D-Shaped Chestnut Ferrule: Buffalo Horn Weight: 5.4 oz (152 g) Blade Length: 210 mm Total Length: 336 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moritaka8||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-gyuto-240mm-245.png||||||Moritaka AS Gyuto 240mm||Moritaka-Gyuto240||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||255.000 ||||||ing negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
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.
||||||1||1||1||0||||||||Sujihikis are designed for effortless slicing, leaving perfect, clean cuts. This 270mm sujihiki from the Masakage Yuki line looks the part with its beautiful, characterful aesthetics. The knife also plays the part with a Shirogami #2 carbon steel core capable of taking any edge and stainless steel cladding for effortless upkeep. This knife is handmade by master blacksmith Kato and as with any handmade knife, the specifications will vary from knife to knife. The core steel is carbon on this knife and will darken during use. Weight: 5.7 oz (162 g) Blade Length: 271 mm Total Length: 425 mm Spine Thickness at Heel: 4 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masutaniknives||item.||solidtemplate||vg1stst||https://s.turbifycdn.com/aah/chefknivestogo/masutani-knives-90.png||||||Masutani Knives||||shopbysteel > vg1stst||Shop by Steel > VG1 Stainless Steel > ||||||||||||||0||1||0||0||||mavg1na16red mavg1sa17 mavg1na16 mavg1gy18 masutani mavg1hadasa1 masutani1 mavggy181 manavg1na16 mav1nasa16 manavg1gy18 mavgdana16 mavgdasa16 mavggy18 mavgmisa mavgnabl makovgdatana mavgdasa16bl masutanivg10 mamovg1na16 mav1mosa17||||Masutani Knives are made in Echizen, Japan, and have unmatched value for what they're offering. Currently he's offering us knives made with stainless steel VG1 and VG10. He's an excellent knife sharpener so these knives are good to go right out of the box.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavggy181||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-gyuto-180mm-196.png||||||Masutani Kokuryu VG10 Gyuto 180mm||MKOV-G180||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||||||1||1||1||0||||||||Masutani Kokuryu Gyuto 180mm with blue wood handle. These are in high demand--limit two per customer.
Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani Gyuto 180mm is constructed with a core of VG10 stainless steel. VG10 is a high carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive Damascus finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue-dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser-cut, San Mai Cladding: Damascus Stainless Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Blue Dyed Maple Wood Weight: 4.7 oz (134 g) Blade Length: 181 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masutani||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-hammered-damascus-santoku-130mm-110.png||||||Masutani Kokuryu VG10 Mini Santoku 130mm||MKOV-MiniSantoku||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||90.000 ||||||||||||1||1||1||0||||||||Limit 2 per customer.
Masutani knives are among our top picks for high-quality blades that deliver incredible value. We're especially excited about their ability to break price-performance barriers, offering premium quality at an accessible price point.
The Masutani knife features a VG10 stainless steel core--a high-carbon, stainless steel crafted by the renowned Takefu Special Steel Company. This steel is not only fully stainless but also boasts excellent edge retention, making it ideal for precise food preparation. Surrounding the core is a san-mai style cladding of softer stainless steel, beautifully finished with a hammered texture. The blade is ground with a deep blade path that exposes the VG10 steel along the edge, creating a striking hamon-like pattern.
The knife's yo-style Western handle is crafted from blue-dyed maple wood and complemented by a stainless bolster, enhancing both its elegance and functionality. The result is a stunning, ergonomic design that's a pleasure to use.
What truly sets Masutani apart is its performance at this price point. While it may benefit from a quick touch-up on your sharpening stone before use, the knife's cutting capabilities rival those of blades that cost twice as much. Whether you're a beginner exploring Japanese knives or shopping for a thoughtful gift for a budding chef or home cook, this knife is an outstanding choice.
One of the best values you'll find--don't miss out on Masutani knives! Blacksmith: Masutani San Location: Echizen, Japan Construction: San Mai Cladding: Stainless Damascus, Hammered Knife Type: Mini Santoku Steel Type: VG10 (stainless steel) Blade Hardness: HRC 60-62 Blade Type: Double-Edged Blade Weight: 3.7 oz (104 g) Blade Length: 130 mm Total Length: 247 mm Spine Thickness at Base: 2 mm Blade Height: 36 mm Bolster: Stainless Steel Handle Material: Blue Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masutani1||item-1||solidtemplate||wehana||https://s.turbifycdn.com/aah/chefknivestogo/masutani-kokuryu-vg10-nakiri-165mm-78.png||||||Masutani Kokuryu VG10 Nakiri 165mm||MKOV-N165||resources > nakiri-knives > wehana||Knife Types > Nakiris > Western Handled Nakiris > ||100.000 ||||||||||||1||1||1||0||||||||Masutani Kokuryu VG10 Tsuchime Damascus 165mm Nakiri. These are in high demand--limit two per customer.
Our next addition to the new Masutani knife line is this excellent nakiri. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture and offers unmatched value. This nakiri is a perfect knife for home cooks or pro chefs seeking a blade that is easy to use and maintain.
The knife featured here is made from VG10 stainless steel. VG10 steel is made specifically for kitchen knife production. Its durability and ease of sharpening are perfect for kitchen knives. The cladding receives a very attractive hammered finish with Damascus toward the bottom of the blade. Together with the lovely yo-style Western handle made from a dyed piece of hardwood, it creates a very attractive package.
The shorter length of this nakiri is perfectly suited to chefs working with smaller ingredients or in restricted spaces. It is also a good length for novice knife users to hone their cutting skills. The reduced length also makes for a very rigid blade that feels quick and precise in use. Blacksmith: Masutani Location: Echizen, Japan Construction: Laser Cut, San Mai Cladding: Hammered Stainless, Damascus Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Weight: 5.5 oz (156 g) Blade Length: 164 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavg1hadasa1||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-hammered-damascus-santoku-165mm-15.png||||||Masutani Kokuryu VG10 Santoku 165mm||MKOV-S165||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||||||1||1||1||0||||||||The Masutani Kokuryu VG10 Tsuchime Damascus 165mm Santoku is handcrafted by Masutani-san, a respected blacksmith based in Echizen, Fukui Prefecture, and is known for offering exceptional quality and value. These knives are consistently popular—limit two per customer. This santoku is an excellent choice for home cooks and professional chefs seeking a knife that is easy to use, easy to maintain, and highly versatile for everyday prep.
The blade features a VG10 stainless steel core, a steel developed specifically for kitchen knife production and prized for its balance of edge retention, toughness, and ease of sharpening. The VG10 core is clad in stainless steel with a hammered tsuchime finish and elegant Damascus patterning near the edge, resulting in excellent food release and an attractive appearance. The 165mm santoku length offers outstanding control in smaller kitchens and when working with vegetables, proteins, and general prep tasks, while the relatively short length provides a rigid, precise feel in use. A comfortable yo-style Western handle made from a single piece of rosewood completes the package.
Care Instructions: This knife uses VG10 stainless steel with a thin, high-performance cutting edge. While stainless and easy to care for, avoid twisting the blade or cutting bones, frozen foods, or hard items to prevent chipping. Use only on soft wood or rubber cutting boards. Hand wash and dry promptly after use. Do not place in a dishwasher.
Made in Japan Blacksmith: Masutani Location: Echizen, Japan Construction: Laser Cut, San Mai Core Steel: VG10 Stainless Cladding: Hammered Stainless, Damascus Edge Grind: Even Handle: Yo (Western), Single Piece Rosewood Weight: 4.9 oz (142 g) Blade Length: 170 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mamovg1na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/masutani-morado-vg1-nakiri-165mm-181.png||||||Masutani Morado VG1 Nakiri 165mm||MasuMorado-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||100.000 ||||||||||||1||1||1||0||||||||Masutani knives are exceptional knives. We are thrilled to offer this brand that breaks through the price and performance barriers, delivering top-notch quality.
The Masutani Nakiri is made with a VG1 stainless steel core, a high carbon and molybdenum steel comparable to AUS-8 and VG10. This steel offers a good balance of toughness and wear resistance. The blade is then clad with softer stainless steel with a beautiful hammered finish. The exquisite grinds reveal the VG1 cutting edge, giving the knife a stunning hamon-like appearance.
The knife boasts a wa-style handle made of morado wood which is elegant and smooth. Despite its budget-friendly price, the knife offers impressive performance. It's an excellent option for beginners and a great gift for home cooks and student chefs.
Get unbeatable value with the Masutani Nakiri, one of the best deals on our site! Maker: Masutani San Location: Echizen, Japan Construction: San Mai, Hammered Edge Steel: VG1 Stainless Steel Cladding: Stainless Steel Handle: Morado Wood Oval Weight: 5.1 oz (144 g) Blade Length: 160 mm Total Length: 304 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|manavg1gy18||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-nashiji-vg1-gyuto-180mm-13.png||||||Masutani Nashiji VG1 Gyuto 180mm||MVN-G180||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||||||1||1||1||0||||||||Introducing the Masutani VG1 Nashiji Gyuto 180mm--featuring a nice nashiji finish that is simple and elegant.
These are in high demand--limit two per customer.
The Masutani Gyuto is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high-carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than AUS-8 or its high-end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive nashiji, or pear skin, finish. The knife is ground with a deep blade path, which exposes the VG1 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser cut, San Mai Cladding: Nashiji Stainless Edge Steel: VG1 Stainless Edge Grind: Even Handle: Yo (Western) Single Piece Rosewood Weight: 4.9 oz (140 g) Blade Length: 185 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|manavg1na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/masutani-nashiji-vg1-nakiri-165mm-13.png||||||Masutani Nashiji VG1 Nakiri 165mm||MVN-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||100.000 ||||||||||||1||1||1||0||||||||Introducing the Masutani Nashiji VG1 Nakiri 165mm
Combining timeless design with outstanding functionality, the Masutani Nashiji Nakiri features a stunning nashiji (pear-skin) finish that exudes understated elegance.
These knives are in high demand—limit two per customer.
Crafted with a VG1 stainless steel core, this nakiri offers exceptional performance. VG1, also known as V Gold 1, is a high-carbon, molybdenum stainless steel produced by the renowned Takefu Special Steel Company. It's often compared to AUS-8 and VG10, boasting a balance of toughness and wear resistance that makes it a versatile and reliable choice. The blade’s san-mai construction encases the VG1 core in softer stainless steel, which is adorned with a beautifully hammered cladding for enhanced aesthetics. The grind showcases a deep blade path, revealing the VG1 edge with a hamon-like appearance that’s as striking as it is practical.
The knife is paired with a yo-style Western handle crafted from rosewood and accented with a stainless bolster, delivering both comfort and a touch of sophistication. This nakiri isn’t just an excellent value—it’s a standout performer. It rivals knives at twice the price.
An ideal choice for beginners exploring Japanese knives or as a thoughtful gift for home cooks and student chefs, the Masutani Nashiji VG1 Nakiri 165mm offers premium quality and usability without breaking the bank.
Simply put, this is one of the best values you’ll find on our site! Maker: Masutani Location: Echizen, Japan Construction: San Mai, Laser Cut Cladding: Hammered Stainless Edge Steel: VG1 HRC: 60 Handle: Rosewood Western Weight: 5.6 oz (160 g) Blade Length: 164 mm Total Length: 294 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mav1nasa16||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-v1-nashiji-santoku-165mm-10.png||||||Masutani Nashiji VG1 Santoku 165mm||MVN-S165||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||1.500 ||||1||1||1||0||||||||Introducing Masutani Nashiji VG1 Santoku 165mm. It offers a nice nashiji finish that is simple and elegant.
These are in high demand--limit two per customer.
The Masutani Santoku is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high-carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than AUS-8 or its high-end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel which receives a very attractive hammered finish. The knife is ground with a deep blade path, which exposes the VG1 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser cut, San Mai Cladding: Nashiji Stainless Edge Steel: VG1 Stainless Edge Grind: Even Handle: Yo (Western) Single Piece Rosewood Weight: 4.8 oz (136 g) Blade Length: 169 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavg1gy18||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-gyuto-180mm-99.png||||||Masutani VG1 Gyuto 180mm Red||MVRED-G180||newarrivals||New Arrivals > ||100.000 ||||||||||||1||1||1||0||||||||These are in high demand--limit two per customer.
Our third addition to the new Masutani knife line is this great mini gyuto. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. They are a new addition to our ever-growing catalog of kitchen knives and they are gaining favorable reviews from our customers. This great-looking gyuto is a perfect knife for home cooks or pro chefs seeking a blade that is easy to use and maintain.
The knife featured here is made from VG1 stainless steel. It is a close cousin to the very popular VG-10 steel found in many commercial kitchen knives made by the "big boys" of the Japanese knife industry. Unlike VG-10, VG1 contains nickel. However, the steel properties are very similar to VG-10 with maybe slightly less stain resistance but just as much durability and ease of sharpening. The inner core is clad in a softer stainless steel which helps protect the VG1 steel while increasing the stain resistance of the blade. The cladding receives a very attractive hammered finish which, together with the lovely yo-style Western handle made from a single piece of rosewood, creates a very attractive package.
The shorter length of this gyuto is perfectly suited to chefs working with smaller ingredients or in restricted spaces. It is also a good length for novice knife users to hone their cutting skills. The reduced length also makes for a very rigid blade that feels quick and precise in use. Blacksmith: Masutani Location: Echizen, Japan Construction: Laser Cut, San Mai Cladding: Hammered Stainless Edge Steel: VG1 Stainless Edge Grind: Even Handle: Yo (Western) Single Piece Rosewood Weight: 4.9 oz (140 g) Blade Length: 185 mm Total Length: 311 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mav1mosa17||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-v1-morado-santoku-170mm-110.png||||||Masutani VG1 Morado Santoku 170mm||MasuMorado-S170||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||||||1||1||1||0||||||||Masutani knives are exceptional knives. We are thrilled to offer this brand that breaks through the price and performance barriers, delivering top-notch quality.
The Masutani Santoku is made with a VG1 stainless steel core, a high carbon and molybdenum steel comparable to AUS-8 and VG10. This steel offers a good balance of toughness and wear resistance. The blade is then clad with softer stainless steel with a beautiful hammered finish. The exquisite grinds reveal the VG1 cutting edge, giving the knife a stunning hamon-like appearance.
The knife boasts a wa-style handle made of morado wood which is elegant and smooth. Despite its budget-friendly price, the knife offers impressive performance. It's an excellent option for beginners and a great gift for home cooks and student chefs.
Get unbeatable value with the Masutani Santoku, one of the best deals on our site! Maker: Masutani San Location: Echizen, Japan Construction: San Mai, Hammered Edge Steel: VG1 Stainless Steel Cladding: Stainless Steel Handle: Morado Wood Oval Weight: 4.2 oz (118 g) Blade Length: 170 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavg1na16red||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-nakiri-165mm-red-163.png||||||Masutani VG1 Nakiri 165mm Red||MVRED-N165||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||||||1||1||1||0||||||||These are in high demand — limit 2 per customer.
Masutani knives come from a small blacksmith shop in Echizen, Fukui Prefecture, known for producing exceptional blades at incredibly reasonable prices. We’re consistently impressed by the performance and value these knives deliver.
Crafted from VG1 stainless steel, this blade meets the four essential criteria for high-quality knives: excellent hardness, toughness, wear resistance, and corrosion resistance. Originally developed for both kitchen knives and professional shears, VG1 is well-suited to demanding daily use.
The nakiri is designed specifically for vegetable prep. Its tall profile and flat edge make it ideal for push cutting, while the thin blade glides effortlessly through produce. The stainless cladding helps protect the VG1 core and boosts overall stain resistance. A hand-hammered finish adds a refined, artisanal touch.
This version features a yo-style (Western) handle made from solid rosewood with a stainless bolster that enhances both comfort and appearance. For a knife in this price range, the quality and cutting performance are truly impressive — and we think you’ll agree. Maker: Masutani Location: Echizen, Japan Construction: San Mai, Laser Cut Cladding: Hammered Stainless Edge Steel: VG1 HRC: 60 Handle: Rosewood Western Weight: 5.1 oz (144 g) Blade Length: 163 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavg1sa17||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-santoku-175mm-123.png||||||Masutani VG1 Santoku 170mm Red||MVRED-S170||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||||||1||1||1||0||||||||These are in high demand. Limit 2 per customer. Masutani is a newer line of knives we are beginning to carry, and are we excited! We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani Santoku is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than either AUS-8 or its high end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel which receives a very attractive hammered finish. The knife is ground with a deep blade path which exposes the VG1 steel at the edge resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser Cut, San Mai Cladding: Hammered Stainless Edge Steel: VG1 Stainless Edge Grind: Even Handle: Yo (Western) Single Piece Rosewood Weight: 4.8 oz (138 g) Blade Length: 170mm Total Length: 297 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavg1na16||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/mautani-vg1-nakiri-165mm-96.png||||||Masutani VG1 Tall Nakiri Red||MVRED-TallNakiri||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||||||1||1||1||0||||||||These are in high demand. Limit 2 per customer.
Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. We have just started stocking these knives and we could not be more pleased with the price/performance quotient they deliver.
The knives are made from VG1 stainless steel which has achieved the four major requirements for knives: (1) high hardness, (2) high toughness, (3) high wear resistance, and (4) high corrosion resistance, making it suitable for a wide range of uses, including kitchen knives and hair cutting shears.
Nakiri knives are made to cut vegetables. The very flat profile and relatively tall shape result in a blade perfectly suited for push cutters. This knife is, like all nakiris, very thin all around. The inner core is clad in softer stainless steel which aids in protecting the VG1 and also increases the stain resistance of the blade. The cladding is given a very attractive hammered finish.
The knife has a yo-style Western handle made from a single piece of rosewood. It features a stainless bolster which adds to the knife's great looks. We are amazed by the quality and performance of this budget-priced knife. We think you will be too! Maker: Masutani Location: Echizen, Japan Construction: San Mai, Laser Cut Cladding: Hammered Stainless Edge Steel: VG1 HRC: 60 Handle: Rosewood Western Weight: 5.8 oz (166 g) Blade Length: 163 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavggy18||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-gyuto-180mm-120.png||||||Masutani VG10 Damascus Gyuto 180mm Black||MVBLACK-G180||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||||||1||1||1||0||||||||These are in high demand--limit two per customer.
This line from Masutani san features VG10 stainless steel. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. They are a new addition to our CKTG store, but they are already gaining some very favorable reviews for providing really good quality products at some incredibly low prices. This particular gyuto is a perfect choice for home cooks or pro chefs looking for an easy-to-use and low-maintenance knife. One that will not require large work surfaces or spaces. And one that will be nimble and easy to control.
The basic profile is that of a pretty standard gyuto. A small flat area at the back with a gently curved belly. As such, it will be a good choice for cutting styles of all kinds. The blade has a softer stainless steel outer cladding to enhance protection, aid with food release, and increase the aesthetic appeal. A black pakka wood single-piece western-style handle is mated to the stainless bolster and attached with two stainless pins.
This knife is easily one of the best values on our site! Maker: Masutani Location: Echizen, Japan Construction: San Mai, Laser Cut Cladding: Stainless Damascus Edge Steel: VG10 HRC: 60 Handle: Black Pakka Wood Weight: 4.4 oz (126 g) Blade Length: 180 mm Total Length: 307 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masutanivg10||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-gyuto-180mm-blue-13.png||||||Masutani VG10 Damascus Gyuto 180mm Blue||MVBLUE-G180||resources > gyutos > gyutos1||Knife Types > Gyutos > Gyutos 180-195mm > ||100.000 ||||||||||||1||1||1||0||||||||Masutani is one of our favorite lines of good value knives. We get particularly excited about knives that break the price-performance barriers and provide a high level of quality.
This Masutani is constructed with a core of VG10 stainless steel. VG10 is a high-carbon stainless steel manufactured by Takefu Special Steel Company. It is fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive finish. The knife is ground very well, which makes for excellent cutting action.
The knife has a Western handle made from blue dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. This is a perfect choice for someone looking for the best bang for the buck that cuts great and is easy to care for and sharpen. It would also make a wonderful gift.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser Cut, San Mai Cladding: Damascus Stainless Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Blue Dyed Maple Wood Weight: 4.6 oz (130 g) Blade Length: 182 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavgmisa||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-mini-santoku-13.png||||||Masutani VG10 Damascus Mini Santoku 130mm Blue||MVBLUE-MiniSantoku||resources > petty-knives > 120mmpettys||Knife Types > Petty Knives > 120-140mm Pettys > ||90.000 ||||||||||||1||1||1||0||||||||Limit 2 per customer.
Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price-performance barriers and provide a high level of quality.
This mini santoku is constructed with a core of VG10 stainless steel. VG10 is a high-carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy-to-maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser cut, San Mai Cladding: Damascus Stainless Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Blue Dyed Maple Wood Weight: 3.5 oz (100 g) Blade Length: 130 mm Total Length: 246 mm Spine Thickness at Base: 2 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavgdana16||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-nakiri-165mm-15.png||||||Masutani VG10 Damascus Nakiri 165mm Black||MVBLACK-N165||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||||||1||1||1||0||||||||These are in high demand--limit two per customer.
It's hard to believe that the skilled craftsmen at Masutani can create these high-value kitchen knives using quality steels and materials for such amazing prices.
Using the very popular stainless steel known as VG10 as the core of the blade, they laminate the steel with an outer layer of a Damascus finish soft stainless steel. Then they laser cut the knife from this pre-forged sheet and apply some very well-done grinds and edges. Our customers and reviewers are already singing the praises of these knives, and rightly so.
The nakiri that we are featuring here is pretty standard fare as far as overall dimensions go. They are naturally thin knives, created to perfectly slice through vegetables and fruits of all hardnesses. It has an average length blade at 165mm and occupies the midpoint of the scale in terms of height. The grinds are very well executed. The heat treat is kept to a low 60 HRC to prevent chipping. And the well-made handle and bolster give the blade a secure and comfortable feel.
All around, this is an outstanding knife that would be a great addition to any kitchen or chef's knife roll, especially if one is looking for great bang for the buck and ease of maintenance characteristics. Highly recommended. Maker: Masutani Location: Echizen, Japan Construction: Laser cut, San Mai Cladding: Damascus Stainless Edge Steel: VG10 Stainless Edge Grind: Even HRC: 60 Handle: Black Pakka Wood Western Weight: 5.7 oz (162 g) Blade Length: 163 mm Total Length: 306 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavgnabl||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-nakiri-165mm-blue-254.png||||||Masutani VG10 Damascus Nakiri 165mm Blue||MVBLUE-N165||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||||||1||1||1||0||||||||Limit 2 per customer.
Masutani VG10 Nakiri with blue wood handle. Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani is constructed with a core of VG10 stainless steel. VG10 is a high carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a beautiful Damascus finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue-dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site! Blacksmith: Masutani Location: Echizen, Japan Construction: Laser cut, San Mai Cladding: Damascus Stainless Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Blue Dyed Maple Wood Weight: 5.4 oz (152 g) Blade Length: 162 mm Total Length: 295 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavgdasa16||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-santoku-165mm-116.png||||||Masutani VG10 Damascus Santoku 165mm Black||MVBLACK-S165||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||||||1||1||1||0||||||||These are in high demand--limit two per customer.
It's hard to believe that the skilled craftsmen at Masutani can create these high-value kitchen knives using quality steels and materials for such amazing prices.
Using the very popular stainless steel known as VG10 as the core of the blade, they laminate the steel with an outer layer of a Damascus finish soft stainless steel. Then they laser cut the knife from this pre-forged sheet and apply some very well-done grinds and edges. Our customers and reviewers are already singing the praises of these knives, and rightly so.
The 165mm santoku is a wonderful all-around knife for pretty much any chef wanting a shorter length blade coupled with a tall profile and robust, stiff tip. These are knives that can replace a standard gyuto or western chef, especially where space or smaller cutting surfaces prevail. Santoku translates into three virtues, which are regarded as slicing, dicing, and chopping -- duties that this knife will perform with aplomb.
This particular example is fairly average in its dimensions and weight, but certainly not in its outstanding value or performance. The grinds are very well executed. The heat treat is kept to a low 60 HRC to prevent chipping. And the well-made handle and bolster give the blade a secure and comfortable feel.
All around, this is an outstanding knife that would be a great addition to any kitchen or chef's knife roll, especially if one is looking for great bang for the buck and ease of maintenance characteristics. Highly recommended. Blacksmith: Masutani Location: Echizen, Japan Construction: Laser cut, San Mai Cladding: Damascus Stainless Edge Steel: VG10 Stainless Edge Grind: Even Handle: Yo (Western) Black Pakka Wood Weight: 4.8 oz (136 g) Blade Length: 169 mm Total Length: 295 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mavgdasa16bl||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-santoku-165mm-blue-187.png||||||Masutani VG10 Damascus Santoku 165mm Blue||MVBLUE-S165||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||||||1||1||1||0||||||||Masutani VG10 Santoku with Blue Dyed Maple Wood Handle. Limit two per customer.
Masutani is one of our favorite lines for delivering exceptional value, and this santoku is a great example of how they consistently break the price-to-performance barrier. It offers solid craftsmanship, attractive finishes, and performance that punches well above its cost, making it a dependable choice for everyday kitchen use.
The blade features a VG10 stainless steel core produced by Takefu Special Steel, known for good edge retention and easy maintenance. The VG10 core is clad in softer stainless steel using san mai construction, which adds toughness and allows for a clean, attractive finish. A deep grind exposes the VG10 at the edge, creating a subtle hamon-like appearance while keeping the knife thin and efficient in use.
This knife is fitted with a yo-style Western handle made from blue dyed maple wood with a stainless bolster, giving it a comfortable, familiar feel with a bit of added weight and balance. It may benefit from a light touch-up on your favorite stone out of the box, but once dialed in, it performs on par with many knives costing significantly more. This is an excellent option for beginners looking for an easy-to-maintain Japanese knife and also makes a thoughtful gift for a home cook or student chef.
Blacksmith: Masutani Location: Echizen, Japan Construction: Laser cut, san mai Cladding: Damascus stainless Edge steel: VG10 stainless Edge grind: Even Handle: Yo (Western), blue dyed maple wood Weight: 4.7 oz (133 g) Edge length: 170 mm Total length: 297 mm Spine thickness at base: 2 mm Blade height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makovgdatana||item-1||solidtemplate||masutaniknives||https://s.turbifycdn.com/aah/chefknivestogo/masutani-kokuryu-vg10-damascus-tall-nakiri-165mm-136.png||||||Masutani VG10 Damascus Tall Nakiri 165mm Blue||MVBLUE-TallNakiri||shopbysteel > vg1stst > masutaniknives||Shop by Steel > VG1 Stainless Steel > Masutani Knives > ||100.000 ||||||||1.000 ||||1||1||1||0||||||||Limit two per customer.
Experience the Masutani difference - where value meets unmatched quality. We're always on the lookout for knives that redefine the balance between price and performance. With the Masutani, you get a cutting-edge masterpiece without the hefty price tag.
Crafted at its core from VG10 stainless steel by the renowned Takefu Special Steel Company, this knife exemplifies durability. VG10 is celebrated for its high carbon content, ensuring both longevity and remarkable edge retention for culinary excellence. Encased in a softer stainless steel in the unique san-mai style, the knife receives an exquisite finish. A meticulously ground deep blade path reveals the VG10 steel edge, giving it an enchanting hamon-like allure.
Elevate your kitchen aesthetics with its blue-dyed maple wood handle, presented in a modern yo-style Western design, complemented by a sleek stainless bolster. Every detail converges to enhance the knife's aesthetic appeal.
We were taken aback by the performance this affordably-priced knife delivers. Although it might benefit from an initial sharpening to unlock its true prowess, it's poised to rival knives that come with double its price tag. It's an ideal pick for novices eager to embrace the simplicity of a Japanese knife or a cherished gift for budding chefs and home cooks. Blacksmith: Masutani San Location: Echizen, Japan Construction: San Mai Cladding: Stainless Damascus Knife Type: Tall Nakiri Steel Type: VG10 (stain-resistant steel) Blade Hardness: HRC 60-62 Blade Type: Double-Edged Blade Weight: 5.5 oz (156 g) Blade Length: 163 mm Total Length: 296 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Bolster: Stainless Steel Handle Material: Blue Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mawh1||item.||solidtemplate||makn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-161.png||||||Matsubara Blue #2 Nashiji||||specials > forknco > makn||Resources > For Knife Collectors > Matsubara Knives > ||||||||||||||0||1||0||0||||inshse mabl2natape1 mabl2nabu16s mabl2naho15 mabl2nana16 mawh1bu15 mabl2wafatan mabl2natanau mabl2nabu171 mabl2nafu18 mag3nasa18 mabl2nakicl1 mag3tana21 mabl2nagy21 mabl2naki21 mabl2nagy24 mabl2naksgy2 mabl2naki24 mabl2naki241 mabl2nasu27||||Omura City is near Nagasaki in the southern part of Japan and is home to Mr. Tanaka, the owner of Matsubara blades. Nagasaki has a rich tradition of blacksmithing that goes back many centuries. Those techniques are still being used today for knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop and his blades are popular in this part of Japan. The knives you see here are made with a nashiji finish over hard, blue #2 steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2nabu16s||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-bunka-160mm-sale-91.png||||||Matsubara Blue #2 Nashiji Bunka 160mm||MA2-B15W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||185.000 ||||||||||||1||1||1||0||||||||Matsubara Blue #2 Nashiji Bunka 160mm. In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than other chef-style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work, like preparing garnishes.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper," named for the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edged steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look.
Each knife is made by hand so measurements may vary. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Weight: 5.0 oz (142 g) Blade Length: 160 mm Total Length: 300 mm Spine Thickness at Heel: 3 mm Blade Height: 45 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood Brand: Matsubara Blacksmith: Tanaka-San Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Core Steel: Blue #2 Carbon Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even Handle: Walnut, Octagonal Wa||The Matsubara Blue #2 Nashiji Cleaver combines rustic beauty with exceptional cutting performance. Forged by blacksmith Katsuto Tanaka in Omura City, this cleaver reflects the distinctive style and bold character of his blades. Tanaka-san has become well known for producing beautiful, confident tools with refined forging work and expressive finishes, and this cleaver continues that tradition.
The core steel is Aogami #2 (Blue #2) — one of the most popular high-carbon alloys in Japanese knife making. Tanaka-san hardens it to about 62 HRC, a sweet spot that balances excellent edge retention with ease of sharpening. The core (hagane) is clad in soft stainless steel using the san mai method, leaving the carbon edge exposed along the blade and sometimes at the spine. This provides the cutting feel and sharpening benefits of carbon steel with easier maintenance thanks to the protective stainless jacket.
The blade receives Tanaka-san’s signature nashiji (pear skin) finish, giving it a tactile, organic look that helps with food release and highlights the hand-forged character of the knife. This cleaver has a broad, flat profile that powers through vegetables and proteins with ease and efficiency, yet still handles comfortably thanks to its balance and moderate weight. A walnut octagonal wa handle completes the build with a natural feel in hand.
Because the edge steel is reactive, it should be kept clean and dry after use. With basic care, the Blue #2 core will develop a protective patina over time and reward you with years of outstanding performance.
Each knife is made by hand, so measurements may vary. Brand: Matsubara Blacksmith: Tanaka-San Location: Omura City, Japan Construction: Hammer Forged, San Mai Core Steel: Blue #2 Carbon Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even Weight: 11.7 oz (330 g) Blade Length: 218 mm Total Length: 363 mm Spine Thickness at Heel: 3 mm Blade Height: 85 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood No saya for this item||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2nabu171||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-bunka-170mm-682.png||||||Matsubara Blue #2 Nashiji Funayuki 180mm||MA2-F18W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||200.000 ||||||||||||1||1||1||0||||||||In the south of Japan these funayuki knives are popular for home cooking. They are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper," named after the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look. For care, wash the blade after use and towel dry. Don't cut hard items like bones or frozen foods. We can repair chipped knives but we don't want yours to be next.
Each knife is made by hand so measurements may vary. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Stainless HRC: 62-63 Weight: 5.2 oz (150 g) Blade Length: 180 mm Total Length: 322 mm Spine Thickness at Base: 3.5 mm Blade Height at Heel: 53 mm Handle Type: Walnut Octagonal The felt guard fits better than any of the sayas we carry Weight: 5.6 oz (159 g) Blade Length: 182 mm Total Length: 325 mm Spine Thickness at Base: 4 mm Blade Height: 47 mm Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. Brand: Matsubara Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Weight: 6.3 oz (180 g) Blade Length: 215 mm Total Length: 375 mm Spine Thickness at Base: 4 mm Blade Height: 55 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. Brand: Matsubara Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Weight: 7.8 oz (221 g) Blade Length: 240 mm Total Length: 390 mm Spine Thickness at Base: 4 mm Blade Height: 60 mm Handle: Walnut Octagonal Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. Photos by Gustavo Bermudez Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-san Construction: San Mai Steel: Blue #2 Carbon Steel Cladding: Stainless Finish: Nashiji (Hand Applied) Knife Type: Gyuto Edge Grind: Even (50/50) Engraving: Hand Engraved Weight: 6.7 oz (190 g) Blade Length: 243 mm Total Length: 395 mm Spine Thickness at Heel: 3 mm Blade Height: 50 mm Handle: Burnt Oak with Urushi Finish (octagonal) Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Knife Type: Honesuki Edge: Even Engraving: Hand Engraved Weight: 4.2 oz (120 g) Blade Length: 160 mm Total Length: 292 mm Spine Thickness at Base: 4 mm Blade Height: 46 mm Handle: Walnut Octagonal Please note that Mr. Tanaka puts a notch in the tang; this is done on purpose and is not an installation mistake. Brand: Matsubara Blacksmith: Mr. Tanaka Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: Blue #2 Carbon Steel Edge Grind: Even Weight: 7.8 oz (222 g) Blade Length: 191 mm Total Length: 328 mm Spine Thickness at Base: 3 mm Blade Height: 79 mm Handle: Walnut Octagonal Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even, Double Bevel Engraving: Hand Engraved Weight: 5.8 oz (166 g) Blade Length: 215 mm Total Length: 364 mm Spine Thickness at Base: 3.25 mm Blade Height: 49 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood Brand: Matsubara Location: Nagasaki, Japan Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Engraving: Hand Engraved Weight: 7.5 oz (212 g) Blade Length: 243 mm Total Length: 390 mm Spine Thickness at Base: 4 mm Blade Height: 52 mm Handle: Walnut Octagonal Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. The felt guard is a better fit than any of the sayas we carry. Blacksmith: Tanaka San Location: Omura, Nagasaki Prefecture. Construction: San Mai, Hammer Forged Steel: Blue #2 Weight: 5.9 oz (168 g) Blade Length: 161 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 58 mm HRC: 62 Handle: Walnut Octagonal Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Steel Finish: Nashiji Engraving: Hand Engraved by Mr. Tanaka Weight: 5.0 oz (144 g) Blade Length: 173 mm Total Length: 302 mm Spine Thickness at Heel: 3 mm Blade Height: 53 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood Brand: Matsubara Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Weight: 5.8 oz (164 g) Blade Length: 248 mm Total Length: 398 mm Spine Thickness at Heel: 4 mm Blade Height: 38 mm Brand: Matsubara Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Weight: 6.0 oz (172 g) Blade Length: 272 mm Total Length: 420 mm Spine Thickness at Heel: 4 mm Blade Height: 41 mm Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake. Brand: Matsubara Blacksmith: Mr. Tanaka Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: Blue #2 Carbon Steel Edge Grind: Even Weight: 8.5 oz (242 g) Blade Length: 170 mm Total Length: 328 mm Spine Thickness at Heel: 4 mm Blade Height: 76 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood Brand: Matsubara Blacksmith: Mr. Tanaka Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: Blue #2 Carbon Steel Edge Grind: Even Weight: 8.8 oz (250 g) Blade Length: 168 mm Total Length: 317 mm Spine Thickness at Heel: 4 mm Blade Height: 72 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2natape1||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-tall-petty-120mm-98.png||||||Matsubara Blue #2 Nashiji Tall Petty 120mm||MA2-T12W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||150.000 ||||||||||||1||1||1||0||||||||Matsubara knives are made by Katsuko Tanaka, the owner and principal blacksmith of this well-known shop located in Omura in the Nagasaki Prefecture. Tanaka-san hand-forges these fine blades out of the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC, which is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core using the san-mai method of awasi (cladding). The soft stainless steel protects the inner core of Aogami 2 steel and adds a level of dampening to the blade, which reduces the chances of fractures while making the blade easier to maintain. Even so, these knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
Tall petties are fun and useful knives to have around the kitchen. They can tackle a multitude of tasks due to their short length and taller-than-usual blade height. Garnishes, filleting proteins, and chopping herbs and smaller ingredients are all within the scope of this versatile knife. It is coupled to a very nice semi-custom handle, which adds a nice balance in hand and the eye. All around, this knife is a fun and functional kitchen tool.
Each knife is made by hand so measurements may vary. Brand: Matsubara Blacksmith: Tanaka-San Steel: Blue #2 Cladding: Stainless Finish: Nashiji Edge: Even Weight: 2.5 oz (72 g) Blade Length: 120 mm Total Length: 248 mm Spine Thickness at Base: 2.5 mm Blade Height: 36 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood
The core steel is Blue #2 (Aogami 2), a high-carbon tool steel well established in Japanese professional kitchens for its outstanding edge life and toughness. It is clad san-mai in stainless steel and finished with Tanaka-san's hand-hammered wavy face surface - a texture that catches the light in a way photographs struggle to capture and contributes to food release along the blade road during slicing. Despite the generous dimensions - 215mm blade length, 59mm height, and a 3mm spine - the knife comes in at 206g, which reviewers consistently describe as lighter than expected for a blade this substantial. The balance point sits comfortably at the pinch grip, and the burnt oak octagonal handle is neatly fitted to the tang with good proportions for extended use. Please note that no CKTG sayas fit this knife due to the blade height. Each knife is made by hand so measurements may vary.
What Customers Are Saying: Both owners describe this as a knife that looks even better in person than in photos, with fit and finish that exceeds expectations at the price. The extra blade height draws specific praise - one owner who already had the petty from this line notes the 210mm gyuto has become their primary large chef knife, with the height making an immediately noticeable difference in how the knife handles at the board. The balance is described as perfectly centered for a pinch grip, and edge performance after a professional finish sharpening is described as exceptional from the first use.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
The 240mm gyuto (Japan's all-purpose chef knife) is where this knife finds its full expression. The extra reach over the 210mm version makes a meaningful difference for cooks working through larger quantities of produce or longer proteins, and the 58mm blade height gives you the knuckle clearance and bench-scraping surface that serious prep work benefits from. At 216g the knife is substantial but not heavy - the balance point sits at the pinch grip, keeping the blade responsive rather than tip-heavy through extended sessions. The 4mm spine at the heel tapers toward the tip, giving the blade a stiff, confident feel at the board while keeping the point nimble enough for detail work. The burnt oak octagonal handle is neatly finished and well-proportioned for the size of the blade. Each knife is made by hand so measurements may vary.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
At 79mm of blade height with a 4mm spine and 190mm blade length, this is a knife with serious board presence. The rounded choil makes the pinch grip comfortable through extended sessions, and the 216g weight is balanced enough that the knife does not feel front-heavy despite its dimensions. The wavy face hammered cladding is applied by hand, giving the surface its characteristic texture and contributing to food release along the blade road during slicing. Blue #2 at 62 HRC is a genuinely sharp, well-retaining steel that responds well to quality water stones. The burnt oak octagonal handle is proportioned well for the blade. Each knife is made by hand so measurements may vary.
What Customers Are Saying: Both reviewers describe this as an impressive knife. The collector with seven Matsubara knives notes the rustic finish, weight, and feel as excellent and calls out its ability to handle larger produce like cabbage without any issues. The second reviewer - someone with larger hands who chose this knife specifically for the size - describes it as light and perfectly balanced for its dimensions, with a smooth rounded choil that makes the pinch grip comfortable, sharp edge retention, and a wide surface that eliminates the need for a separate bench scraper. The one note is that food release is not exceptional, which both reviewers acknowledge as inherent to the cleaver format rather than a flaw in this specific knife.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
The nakiri (Japan's dedicated vegetable knife) at 162mm is compact and efficient, with a flat edge profile that delivers full board contact from heel to tip on push cuts. The 57mm blade height is generous for this format - large enough for meaningful knuckle clearance and a wide face for bench-scraping produce after cutting. The 3mm spine gives the blade a solid, planted feel on the board without being thick enough to wedge through hard vegetables. The wavy face hammered cladding is applied by hand and varies slightly from knife to knife, contributing to food release along the blade road and giving the knife the kind of visual character that becomes more interesting the longer you use it. The burnt oak octagonal handle is well-matched to the blade in both weight and proportion. Each knife is made by hand so measurements may vary.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
What sets this santoku apart from the standard format is its dimensions. At 173mm blade length with 52mm of height and a 4mm spine, this is a robust, solid knife - described accurately on the page as something that will appeal to cooks who want a blade that feels substantial and stiff in hand and on the board. It is heavier than a typical santoku at 158g, which gives it a confident, grounded feel through dense vegetables and harder proteins. The flat section at the heel transitions into a gentle belly midway along the edge, which allows for rocking cuts without losing the efficiency of the flat profile. A burnt oak octagonal handle completes the package. Each knife is made by hand so measurements may vary.
What Customers Are Saying: The reviewer on this knife is a collector who owns seven Matsubara knives, six of them from the Wavy Face line. The consistent praise across the collection is for balance, edge retention, and the rustic hammered finish that draws regular compliments. Edge sharpness has not required any touching up despite regular use. The tone is that of someone who has made a deliberate choice to collect from this maker and has not been disappointed.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
At 170mm blade length and 254g, this is a substantial knife - heavier than a typical nakiri but balanced in a way that makes it maneuverable rather than fatiguing. The extra height gives genuine knuckle clearance for cooks with larger hands and creates a wide flat face for efficient bench-scraping work between cuts. The 4mm spine gives solid board feel through hard produce. The stainless cladding protects the reactive Blue #2 core across most of the blade road, though the exposed core at the edge requires attentive drying after use. The burnt oak octagonal handle is well-fitted and comfortable for extended sessions. Each knife is made by hand so measurements may vary.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
The Blue #2 (Aogami 2) core is hardened to 62 HRC and forge-welded san-mai into stainless steel cladding, which Tanaka-san finishes with his distinctive hand-hammered wavy face surface. The hammer marks are applied by hand - not pressed with a machine - which means the texture is slightly different on every knife and catches light in a way that production finishing cannot replicate. The edge profile runs flat at the heel and then transitions into a gentle belly about halfway along, which opens up rocking cuts that a purely flat grind cannot manage. The burnt urushi oak octagonal handle is neatly fitted and comfortable for both in-hand and board work. Each knife is made by hand so measurements may vary.
What Customers Are Saying: The one review on this knife comes from an owner who already uses this knife as a companion to the Matsubara 170mm bunka. The tall blade is described as excellent for both vegetables and proteins at length, with surgical sharpness out of the box and a handle that fits larger hands particularly well. The reviewer notes the weight gives excellent cutting control - not heavy, but substantial enough to feel authoritative on the board.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
This Kiritsuke knife is crafted from high-quality G3 (Ginsan) stainless steel, renowned in Japan for its sharp edge retention and excellent rust resistance. Mr. Tanaka enhances each blade with a stunning stainless steel cladding and finishes it with an eye-catching nashiji texture, making this knife as visually striking as it is practical. Blacksmith: Tanaka san Brand Name: Matsubara Location: Omura City, Japan Construction: Hammer Forged, San Mai Handle: Rosewood Octagonal Steel: Ginsan Cladding: Stainless Finish: Nashiji Edge Grind: 50/50 Weight: 6.2oz / 178g Blade Length: 209 mm Overall Length: 359 mm Spine Thickness at Heel: 3.4 mm Blade Height at Heel: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mag3na||item.||solidtemplate||makn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-104.png||||||Matsubara G3 Nashiji||||specials > forknco > makn||Resources > For Knife Collectors > Matsubara Knives > ||||||||||||||0||1||0||0||||inshse mag3nabu18 mag3pe15 mag3na16 mag3nabu181 mag3natana18 mag3nakicl19 mag3ki21 mag3nagy21 mag3gy24 mag3su24||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mag3nabu181||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-bunka-180mm-375.png||||||Matsubara G3 Nashiji Bunka 180mm||MG3-B18NW||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||230.000 ||||||||||||1||1||1||0||||||||Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family, in Omura City, just outside Nagasaki. The origins of the blacksmith tradition came to the town with refugees from the Battle of Dannoura over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th-generation blacksmith who owns the shop.
The knife you see here is a bunka knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice, sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes it with a nashiji (pear skin) finish.
Each knife is made by hand so measurements may vary. Blacksmith: Tanaka san Brand Name: Matsubara Steel: Ginsan Cladding: Stainless Finish: Nashiji Edge Grind: 50/50 Weight: 5.2 oz (148 g) Blade Length: 192 mm Total Length: 333 mm Spine Thickness at Heel: 2.5 mm Blade Height: 53 mm Location: Omura City, Japan Construction: Hammer Forged, San Mai Handle: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mag3nagy21||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-gyuto-210mm-213.png||||||Matsubara G3 Nashiji Gyuto 210mm||MG3-G21NW||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||270.000 ||||||||||||1||1||1||0||||||||Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is a gyuto knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a lovely nashiji, or pear skin, finish.
We do not carry a saya that fits this knife. We recommend the blade guard instead. Weight: 6.1 oz (174 g) Blade Length: 213 mm Total Length: 362 mm Spine Thickness at Heel: 3 mm Blade Height: 57 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mag3gy24||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-gyuto-240mm-221.png||||||Matsubara G3 Nashiji Gyuto 240mm||MG3-G24NW||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||300.000 ||||||||||||1||1||1||0||||||||Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
This knife is made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge and has good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a lovely nashiji, or pear skin, finish.
We do not carry a saya that fits this knife. We recommend the blade guard instead. Brand: Matsubara Location: Nagasaki Blacksmith: Tanaka-San Steel: G3 Stainless Steel Cladding: Stainless Finish: Nashiji Knife Type: Gyuto 240mm Edge: Even Weight: 6.9 oz (196 g) Blade Length: 247 mm Total Length: 388 mm Spine Thickness at Heel: 3 mm Blade Height: 58-60 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood Engraves on the left side (See Photo)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mag3nakicl19||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-kiri-cleaver-190mm-286.png||||||Matsubara G3 Nashiji Kiri Cleaver 190mm||MG3-C18NW||newarrivals||New Arrivals > ||320.000 ||||||||||||1||1||1||0||||||||The Tanaka family has been forging blades in Omura City, just outside Nagasaki, for four generations. Their craft traces its roots back over 800 years to refugees who settled in the region following the Battle of Dannoura, bringing their metallurgical traditions with them. Those same traditions inform the work coming out of Tanaka Kama Kogyo today - knives and farm tools made by hand using techniques that have survived intact across the centuries. Matsubara blades are made by this family, and every knife in the line carries that lineage quietly in the steel.
The kiri cleaver is a Japanese take on the vegetable cleaver format - broader and taller than a nakiri (Japan's dedicated vegetable knife) but lighter and more refined than a Chinese-style cai dao. This one is built around a Ginsan (Silver #3) stainless core at the cutting edge, a steel respected in Japan for combining genuine sharpness with low maintenance stainless properties. The core is clad san-mai in stainless steel and finished in nashiji (pear skin) - a textured surface that catches the light and contributes to food release along the flat of the blade. The profile is thoughtfully shaped: a tapered tip that opens up finer cutting work, a subtle belly that allows rocking cuts, and enough blade height to use the flat as a bench scraper. The walnut octagonal handle is well matched to the blade in both weight and character. Each knife is made by hand so measurements may vary.
Care Instructions: Ginsan is a low-maintenance stainless steel that resists rust and corrosion well. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding does not require any special treatment beyond normal cleaning.
The knife you see here is a petty knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person. Weight: 2.6 oz (74g) Blade Length: 125 mm Total Length: 250 mm Spine Thickness at Base: 2.5 mm Blade Height at Base: 36.5 mm Handle: Walnut Octagonal Photos By Gustavo Bermudez Brand: Matsubara Blacksmith: Mr. Tanaka Location: Omura City, Japan Construction: Hammer Forged, San Mai Cladding: Nashiji Stainless Edge Steel: Ginsan Edge Grind: Even Weight: 6 oz/ 172g Blade Length: 244mm Overall Length: 385mm Spine Thickness at Heel: 2.9mm Blade Height at Heel: 39mm Handle: Rosewood Octagonal Ferrule: Black Pakkawood Photos By Gustavo Bermudez Maker: Matsubara Blacksmith: Tanaka San Location: Omura City, Japan Construction: Hammer Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Finish: Nashiji HRC: 61 Edge Grind: Even, 50/50 Weight: 6.2 oz (176g) Blade Length: 170 mm Total Length: 310 mm Spine Thickness at Base: 2.5 mm Blade Height at Base: 53 mm Handle: Walnut Octagonal Ferrule: Black Pakkawood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mag3natana18||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-tall-nakiri-180mm-252.png||||||Matsubara G3 Nashiji Tall Nakiri 180mm||MG3-N18NW||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||320.000 ||||||||||||1||1||1||0||||||||Some nakiri knives are compact and nimble. This one occupies different territory - taller, heavier, and more substantial than most nakiris (Japan's dedicated vegetable knife) in its size class, sitting in a format that bridges the gap between a standard nakiri and a small Chinese cleaver. The Tanaka family has been forging blades in Omura City, outside Nagasaki, for four generations, their craft tracing a lineage that reaches back over 800 years. The G3 Nashiji line is their take on refined san-mai construction - Ginsan (Silver #3) stainless at the core, stainless cladding with a nashiji (pear skin) finish, and hand-forged from start to finish.
At 172mm with a blade height of 79mm, this is a nakiri with genuine presence on the board. The extra height means real knuckle clearance during fast prep work - a detail that makes a meaningful difference for cooks with larger hands or anyone who moves quickly through high-volume vegetable work. The blade is tallest at the heel end, which keeps the handle from rocking downward at the end of a cutting stroke and contributes to a balanced, controlled feel throughout the full length of the cut. Ginsan steel is one of the best stainless options for kitchen knives - it takes a clean, sharp edge, holds it reliably, and sharpens back easily on quality water stones. The nashiji stainless cladding adds character and food release in equal measure. The walnut octagonal handle with black pakka wood ferrule is a well-considered finish for a knife at this level. Each knife is made by hand so measurements may vary.
Care Instructions: Ginsan is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention, and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding needs no special care beyond normal cleaning.
Mr. Tanaka hammer-forged this blade from Ginsan stainless steel. It is very good at taking and holding a sharp edge and sharpens more easily than many other stainless steels. A softer Damascus cladding is applied to protect and strengthen this hard-edged steel and is finished with a near-mirror polish and hand-engraved by Mr. Tanaka himself.
A traditional octagonal handle completes the package and gives the knife a great look.
Each knife is made by hand so measurements may vary. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Steel: Ginsan HRC: 62+- Cladding: Stainless Damascus / Polished Finish Engraving: Hand Engraved Weight: 5.5 oz (156 g) Blade Length: 187 mm Total Length: 330 mm Spine Thickness at Heel: 3 mm Blade Height: 54 mm Handle Type: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|magidagy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-ginsan-damascus-gyuto-210mm-308.png||||||Matsubara Ginsan Damascus Gyuto 210mm||MG3-G21DW||newarrivals||New Arrivals > ||360.000 ||||||||||||1||1||1||0||||||||What sets this knife apart from most Damascus gyutos on the market is a detail in the spec list that is easy to overlook: the engraving is done by hand, by Tanaka San himself, in his workshop in Omura City, Nagasaki. That level of personal involvement in the finish of a blade - not stamped, not laser-etched, hand-engraved - reflects the approach that defines Matsubara. These are not production knives. Every step from the hammer forging to the final surface treatment passes through the hands of a craftsman who takes the finished object seriously.
The gyuto is built around a Ginsan (Silver #3) core, a stainless steel prized for its ability to take a keen edge comparable to carbon steel while offering significantly better corrosion resistance. At HRC 62, this is hardened toward the top end of what Ginsan typically achieves, and the results show in the edge retention. The softer stainless Damascus cladding is applied in a San Mai construction and finished to a near-mirror polish that shows the layered Damascus pattern clearly across the blade road. The walnut octagonal handle completes a package that looks and performs at a premium level from a maker that does not cut corners.
Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel - hand wash and dry after each use and it will not rust or discolor under normal kitchen conditions. The polished Damascus cladding will show fingerprints and water spots more readily than a matte finish, so a quick wipe and dry after use keeps it looking its best. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard materials that could chip the edge at this hardness level. Each knife is made by hand so measurements may vary.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|matsubarahap40||item.||solidtemplate||makn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-21.png||||||Matsubara HAP40||||specials > forknco > makn||Resources > For Knife Collectors > Matsubara Knives > ||||||||||||||0||1||0||0||||inshse mahape15 mahabu17 mahasa17 matsubara1||||HAP40 is one of the most impressive steels in a serious knife collection - a semi-stainless powdered high-speed steel that holds an edge for an exceptionally long time and responds beautifully to stropping. Matsubara produces a select few knives in this steel, and the combination of traditional Nagasaki blacksmithing craft with modern powder metallurgy makes for a genuinely compelling knife.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mahabu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-bunka-170mm-61.png||||||Matsubara HAP40 Bunka 170mm||MHP-B17PW||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||139.950 ||||||||||||1||1||1||0||||||||Matsubara HAP40 Bunka 170mm is made by blacksmith Katsuto Tanaka who works from his famed shop in Omura City, Nagasaki Prefecture.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking bunka has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge. Brand: Matsubara Location: Nagasaki Blacksmith: Tanaka-San Steel: HAP40 Cladding: Stainless Finish: Migaki Knife Type: Bunka HRC: 65-66 Handle: Rosewood Western Edge Grind: Even Weight: 4.3 oz (122 g) Blade Length: 171 mm Spine Thickness at Heel: 1.7 mm Blade Height at Heel: 46.5 mm Brand: Matsubara Location: Nagasaki Blacksmith: Tanaka-San Steel: HAP40 Cladding: Stainless Hairline Knife Type: Bunka HRC: 65-66 Handle: Walnut Octagonal Edge Grind: Even Weight: 4.9oz / 140g Blade Length: 188mm Spine Thickness at Heel: 2.3mm Blade Height at Heel: 54mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mahape15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-petty-150mm-61.png||||||Matsubara HAP40 Petty 150mm||MHP-P15PW||resources > petty-knives > 150mmpettys||Knife Types > Petty Knives > 150-165mm Pettys > ||129.950 ||||||||||||1||1||1||0||||||||Matsubara HAP40 Petty is made by master blacksmith Katsuto Tanaka and his family who work from their famed shop in Omura City, Nagasaki Prefecture.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking petty has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
Brand: Matsubara Location: Nagasaki Blacksmith: Tanaka-San Steel: HAP40 Semi-Stainless Cladding: Stainless Finish: Migaki Knife Type: Petty HRC: 65-66 Handle: Rosewood Western Edge Grind: Even Spine Thickness: 1.8mm Height: 30.5mm Blade Length: 151mm Edge: Even Weight: 2.4oz / 68g||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mahasa17||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-santoku-170mm-61.png||||||Matsubara HAP40 Santoku 170mm||MHP-S17PW||resources > santokuknives > wehasa||Knife Types > Santoku Knives > Western Handled Santokus > ||139.950 ||||||||||||1||1||1||0||||||||Matsubara HAP40 Santoku 170mm is made by blacksmith Katsuto Tanaka who works from his famed shop in Omura City, Nagasaki Prefecture.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking santoku has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
Brand: Matsubara Location: Nagasaki Blacksmith: Tanaka-San Steel: HAP40 Cladding: Stainless Finish: Migaki Knife Type: Santoku HRC: 65-66 Handle: Rosewood Western Edge Grind: Even Weight: 4.4oz / 126g Blade Length: 171mm Spine Thickness at Heel: 1.8mm Blade Height at Heel: 47mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|makn||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-knives-79.png||||||Matsubara Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||allmakn mawh1 mabl2wafa mag3na magida matsubarahap40 mabl2na mazdst||||Matsubara blades, from Matsubara, Omura City, Nagasaki, have their origins in a blacksmithing tradition that came to the town with refugees from the Battle of Dannoura over 800 years ago. Those techniques are still being used today in producing knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2na||item.||solidtemplate||makn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-158.png||||||Matsubara White #1||||specials > forknco > makn||Resources > For Knife Collectors > Matsubara Knives > ||||||mawh1ha15||||||||0||1||0||0||||inshse mawh1bu17||||Tanaka-San is the maker of the Matsubara brand of knives and he's a third-generation blacksmith from the Nagasaki area. These excellent san mai knives are white #1 with soft iron cladding. He does his own san mai production by inserting the white #1 steel into the soft iron using his spring hammer.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mawh1bu17||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-white-1-bunka-170mm-286.png||||||Matsubara White #1 Bunka 170mm||MS1-B17W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||160.000 ||||||||||||1||1||1||0||||||||The Matsubara White #1 bunka is fashioned from Hitachi White Paper #1 steel, also known as Shirogami 1. The inner core, or hagane, is clad in a soft carbon jigane (outer layer). The outer layer features a rustic and attractive kurouchi finish. Kurouchi is a black carbonized finish put on knives to protect the steel and provide a barrier against corrosion on carbon steel knives. It also adds strength to the inner core. However, as this is a carbon blade, care must be taken to clean and dry it after use.
Bunkas, or banno-bunkas, can be viewed as a cross between a gyuto and a nakiri. They are similar in overall dimension to a santoku, but with that distinctive Edo-style sword tip. They are versatile and nimble knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. Bunkas feature a flatter profile than many other gyuto blades and are particularly suited to push cutting techniques rather than rocking styles. The attractive and great looking sword tip makes it very useful for small or intricate work like preparing garnishes.
The knife comes with a simple but good looking octagonal walnut handle and black pakka wood ferrule. Brand: Matsubara Blacksmith: Tanaka-San Region: Nagasaki Construction: San Mai Edge Steel: White #1 Cladding: Soft Iron Finish: Hammer Kurouchi Weight: 4.8 oz (136 g) Blade Length: 173 mm Total Length: 320 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm HRC: 61 Style: Bunka Engraving: Hand Engraved Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mazddabu18||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-damascus-bunka-180mm-232.png||||||Matsubara ZDP189 Damascus Bunka 180mm||MZD-B18DW||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||400.000 ||||||||||||1||1||1||0||||||||In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from ZDP189 steel. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a damascus stainless cladding that has a beautiful look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Edge Steel: ZDP189 HRC: 65+- Construction: Hammer Forged, San Mai Cladding: Stainless Weight: 5.7 oz (164 g) Blade Length: 185 mm Total Length: 326 mm Spine Thickness at Heel: 2.5 mm Blade Height at Heel: 55.5 mm Handle Type: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mazddagy21||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-damascux-gyuto-210mm-105.png||||||Matsubara ZDP189 Damascus Gyuto 210mm||MZD-G21DW||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||450.000 ||||||||||||1||1||1||0||||||||The Matsubara ZDP189 line of knives are a recent addition to our store. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular ZDP189. He hardens the steel to a Rockwell rating of 65+-. This is a sweet spot for ZDP189. He then forge welds a layer of stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. The jigane then receives a really lovely Damascus etching followed by a near mirror polish.
The Matsubara ZDP189 Damascus Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice custom octagonal handle. Brand: Matsubara Blacksmith: Tanaka-San Steel: ZDP189 HRC 65+- Cladding: Stainless Finish: Damascus Knife Type: Gyuto 210mm Edge: Even Weight: 6.7 oz/ 190g Blade Length: 220mm Overall Length: 360mm Spine Thickness at Heel: 2.4mm Blade Height at Heel: 57.2mm Handle: Walnut Octagonal Ferrule: Black Pakkawood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mazdmibu18||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-migaki-bunka-180mm-276.png||||||Matsubara ZDP189 Mirror Bunka 180mm||MZD-B18PW||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||260.000 ||||||||||||1||1||1||0||||||||In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push-cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from ZDP189 steel. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edge steel, and the blade is finished with a mirror cladding for a beautiful look.
A traditional walnut octagonal handle makes the package complete and gives the knife a great look. Brand: Matsubara Blacksmith: Tanaka San Location: Nagasaki, Japan Construction: Hammer Forged, San Mai Steel: ZDP189 HRC: 65+- Cladding: Stainless Weight: 5.1 oz (146 g) Blade Length: 179 mm Total Length: 323 mm Spine Thickness at Heel: 2 mm Blade Height: 53 mm Handle Type: Walnut Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mazdmigy21||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-migaki-gyuto-210mm-215.png||||||Matsubara ZDP189 Mirror Gyuto 210mm||MZD-G21PW||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||320.000 ||||||||||||1||1||1||0||||||||The Matsubara ZDP189 line of knives are a recent addition to our store. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular ZDP189 for the edge. He then forge welds a layer of stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. HRC after heat treating is HRC65+-.
The Matsubara ZDP189 Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal walnut handle. Brand: Matsubara Blacksmith: Tanaka-San Steel: ZDP189 HRC: 65+- Cladding: Stainless Finish: Mirror Edge: Even Weight: 6.6 oz (188 g) Blade Length: 216 mm Total Length: 365 mm Spine Thickness at Heel: 2 mm Blade Height at Heel: 61 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mazdst||item.||solidtemplate||makn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-steel-64.png||||||Matsubara ZDP189 Steel||||specials > forknco > makn||Resources > For Knife Collectors > Matsubara Knives > ||||||||||||||0||1||0||0||||inshse mazddabu18 mazdmibu18 mazddagy21 mazdmigy21||||Omura City is near Nagasaki in the southern part of Japan and is home to Mr. Tanaka, the owner of Matsubara blades. Nagasaki has a rich tradition of blacksmithing that goes back many centuries. Those techniques are still being used today the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop and his blades are popular in this part of Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mespset||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/measuring-spoon-set-184.png||||||Measuring Spoon Set||Measuring-Spoons||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||6.000 ||||||||0.200 ||||1||1||1||0||||||||These handy stainless steel measuring spoons are made of high quality 18/8 food grade stainless steel. Included in the set are 1/8 teaspoon, 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1/ 2 tbsp, 1 tbsp, all attached with a unique D-ring.
Each spoon is engraved with both the Imperial and Metric measurements for easy use. The spoons are clipped together for easy storage and to keep them together as a set. You can remove the spoon from the set by quickly unclipping the link.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|megrst70||item.||solidtemplate||shglkachst||https://s.turbifycdn.com/aah/chefknivestogo/medium-grit-stones-700-2000-73.png||||||Medium Grit Stones 700-2000||||specials > linecooks > sharpening-stones > shglkachst||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > ||||||||||||||0||1||0||0||||nalowa10gr ch800grstba natrst10gr shpro10 tcblla24gy ar1kshst shak1gr1 shgl10gr shro10gr shro20grcesh superstone nach10grwast bester1200 shaptonpro1 superstones1 shpro20 shgl20gr nach200grshs naao2kgrbr angust||||Here is our selection of middle grit stones. Middle grit stones are considered between 700 and 2K on the Japanese grit scale. They can be used to put a working edge on your knife but most commonly these are used in progression with a higher grit finisher that finishes it.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|flmipocl||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/microfiber-polishing-cloth-115.png||||||Microfiber Polishing Cloth||MicroFiberCloth||resources > kiritsukeknife > ki24andab||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||1.950 ||||||
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 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!
Our next addition to the new Masutani knife line is this excellent nakiri. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture and offers unmatched value. This nakiri is a perfect knife for home cooks or pro chefs seeking a blade that is easy to use and maintain.
The knife featured here is made from VG10 stainless steel. VG10 steel is made specifically for kitchen knife production. Its durability and ease of sharpening are perfect for kitchen knives. The cladding receives a very attractive hammered finish with Damascus toward the bottom of the blade. Together with the lovely yo-style Western handle made from a dyed piece of hardwood, it creates a very attractive package.
The shorter length of this nakiri is perfectly suited to chefs working with smaller ingredients or in restricted spaces. It is also a good length for novice knife users to hone their cutting skills. The reduced length also makes for a very rigid blade that feels quick and precise in use.
The blade features a VG10 stainless steel core, a steel developed specifically for kitchen knife production and prized for its balance of edge retention, toughness, and ease of sharpening. The VG10 core is clad in stainless steel with a hammered tsuchime finish and elegant Damascus patterning near the edge, resulting in excellent food release and an attractive appearance. The 165mm santoku length offers outstanding control in smaller kitchens and when working with vegetables, proteins, and general prep tasks, while the relatively short length provides a rigid, precise feel in use. A comfortable yo-style Western handle made from a single piece of rosewood completes the package.
Care Instructions: This knife uses VG10 stainless steel with a thin, high-performance cutting edge. While stainless and easy to care for, avoid twisting the blade or cutting bones, frozen foods, or hard items to prevent chipping. Use only on soft wood or rubber cutting boards. Hand wash and dry promptly after use. Do not place in a dishwasher.
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 nashiji, or pear skin, finish. The knife is ground with a deep blade path, which exposes the VG1 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
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!
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!
Masutani knives come from a small blacksmith shop in Echizen, Fukui Prefecture, known for producing exceptional blades at incredibly reasonable prices. We’re consistently impressed by the performance and value these knives deliver.
Crafted from VG1 stainless steel, this blade meets the four essential criteria for high-quality knives: excellent hardness, toughness, wear resistance, and corrosion resistance. Originally developed for both kitchen knives and professional shears, VG1 is well-suited to demanding daily use.
The nakiri is designed specifically for vegetable prep. Its tall profile and flat edge make it ideal for push cutting, while the thin blade glides effortlessly through produce. The stainless cladding helps protect the VG1 core and boosts overall stain resistance. A hand-hammered finish adds a refined, artisanal touch.
This version features a yo-style (Western) handle made from solid rosewood with a stainless bolster that enhances both comfort and appearance. For a knife in this price range, the quality and cutting performance are truly impressive — and we think you’ll agree.
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!
Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. We have just started stocking these knives and we could not be more pleased with the price/performance quotient they deliver.
The knives are made from VG1 stainless steel which has achieved the four major requirements for knives: (1) high hardness, (2) high toughness, (3) high wear resistance, and (4) high corrosion resistance, making it suitable for a wide range of uses, including kitchen knives and hair cutting shears.
Nakiri knives are made to cut vegetables. The very flat profile and relatively tall shape result in a blade perfectly suited for push cutters. This knife is, like all nakiris, very thin all around. The inner core is clad in softer stainless steel which aids in protecting the VG1 and also increases the stain resistance of the blade. The cladding is given a very attractive hammered finish.
The knife has a yo-style Western handle made from a single piece of rosewood. It features a stainless bolster which adds to the knife's great looks. We are amazed by the quality and performance of this budget-priced knife. We think you will be too!
This line from Masutani san features VG10 stainless steel. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. They are a new addition to our CKTG store, but they are already gaining some very favorable reviews for providing really good quality products at some incredibly low prices. This particular gyuto is a perfect choice for home cooks or pro chefs looking for an easy-to-use and low-maintenance knife. One that will not require large work surfaces or spaces. And one that will be nimble and easy to control.
The basic profile is that of a pretty standard gyuto. A small flat area at the back with a gently curved belly. As such, it will be a good choice for cutting styles of all kinds. The blade has a softer stainless steel outer cladding to enhance protection, aid with food release, and increase the aesthetic appeal. A black pakka wood single-piece western-style handle is mated to the stainless bolster and attached with two stainless pins.
This knife is easily one of the best values on our site!
This Masutani is constructed with a core of VG10 stainless steel. VG10 is a high-carbon stainless steel manufactured by Takefu Special Steel Company. It is fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive finish. The knife is ground very well, which makes for excellent cutting action.
The knife has a Western handle made from blue dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. This is a perfect choice for someone looking for the best bang for the buck that cuts great and is easy to care for and sharpen. It would also make a wonderful gift.
Simply one of the best values on our site!
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!
It's hard to believe that the skilled craftsmen at Masutani can create these high-value kitchen knives using quality steels and materials for such amazing prices.
Using the very popular stainless steel known as VG10 as the core of the blade, they laminate the steel with an outer layer of a Damascus finish soft stainless steel. Then they laser cut the knife from this pre-forged sheet and apply some very well-done grinds and edges. Our customers and reviewers are already singing the praises of these knives, and rightly so.
The nakiri that we are featuring here is pretty standard fare as far as overall dimensions go. They are naturally thin knives, created to perfectly slice through vegetables and fruits of all hardnesses. It has an average length blade at 165mm and occupies the midpoint of the scale in terms of height. The grinds are very well executed. The heat treat is kept to a low 60 HRC to prevent chipping. And the well-made handle and bolster give the blade a secure and comfortable feel.
All around, this is an outstanding knife that would be a great addition to any kitchen or chef's knife roll, especially if one is looking for great bang for the buck and ease of maintenance characteristics. Highly recommended.
Masutani VG10 Nakiri with blue wood handle. Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani is constructed with a core of VG10 stainless steel. VG10 is a high carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a beautiful Damascus finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue-dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site!
It's hard to believe that the skilled craftsmen at Masutani can create these high-value kitchen knives using quality steels and materials for such amazing prices.
Using the very popular stainless steel known as VG10 as the core of the blade, they laminate the steel with an outer layer of a Damascus finish soft stainless steel. Then they laser cut the knife from this pre-forged sheet and apply some very well-done grinds and edges. Our customers and reviewers are already singing the praises of these knives, and rightly so.
The 165mm santoku is a wonderful all-around knife for pretty much any chef wanting a shorter length blade coupled with a tall profile and robust, stiff tip. These are knives that can replace a standard gyuto or western chef, especially where space or smaller cutting surfaces prevail. Santoku translates into three virtues, which are regarded as slicing, dicing, and chopping -- duties that this knife will perform with aplomb.
This particular example is fairly average in its dimensions and weight, but certainly not in its outstanding value or performance. The grinds are very well executed. The heat treat is kept to a low 60 HRC to prevent chipping. And the well-made handle and bolster give the blade a secure and comfortable feel.
All around, this is an outstanding knife that would be a great addition to any kitchen or chef's knife roll, especially if one is looking for great bang for the buck and ease of maintenance characteristics. Highly recommended.
Masutani is one of our favorite lines for delivering exceptional value, and this santoku is a great example of how they consistently break the price-to-performance barrier. It offers solid craftsmanship, attractive finishes, and performance that punches well above its cost, making it a dependable choice for everyday kitchen use.
The blade features a VG10 stainless steel core produced by Takefu Special Steel, known for good edge retention and easy maintenance. The VG10 core is clad in softer stainless steel using san mai construction, which adds toughness and allows for a clean, attractive finish. A deep grind exposes the VG10 at the edge, creating a subtle hamon-like appearance while keeping the knife thin and efficient in use.
This knife is fitted with a yo-style Western handle made from blue dyed maple wood with a stainless bolster, giving it a comfortable, familiar feel with a bit of added weight and balance. It may benefit from a light touch-up on your favorite stone out of the box, but once dialed in, it performs on par with many knives costing significantly more. This is an excellent option for beginners looking for an easy-to-maintain Japanese knife and also makes a thoughtful gift for a home cook or student chef.
Experience the Masutani difference - where value meets unmatched quality. We're always on the lookout for knives that redefine the balance between price and performance. With the Masutani, you get a cutting-edge masterpiece without the hefty price tag.
Crafted at its core from VG10 stainless steel by the renowned Takefu Special Steel Company, this knife exemplifies durability. VG10 is celebrated for its high carbon content, ensuring both longevity and remarkable edge retention for culinary excellence. Encased in a softer stainless steel in the unique san-mai style, the knife receives an exquisite finish. A meticulously ground deep blade path reveals the VG10 steel edge, giving it an enchanting hamon-like allure.
Elevate your kitchen aesthetics with its blue-dyed maple wood handle, presented in a modern yo-style Western design, complemented by a sleek stainless bolster. Every detail converges to enhance the knife's aesthetic appeal.
We were taken aback by the performance this affordably-priced knife delivers. Although it might benefit from an initial sharpening to unlock its true prowess, it's poised to rival knives that come with double its price tag. It's an ideal pick for novices eager to embrace the simplicity of a Japanese knife or a cherished gift for budding chefs and home cooks.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper," named for the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edged steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mawh1bu15||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-white-1-bunka-150mm-457.png||||||Matsubara Blue #2 Nashiji Bunka 170mm||MA2-B17W||newarrivals||New Arrivals > ||200.000 ||||||||||||1||1||1||0||||||||Matsubara knives are made by Tanaka-san in Nagasaki, Japan — a region with a long tradition of blade making that extends well beyond the more famous knife centers to the north. In the south of Japan this style of knife is known as a hakata, but most cooks outside Japan will recognize it immediately as a bunka — a compact, tall-bladed knife with a distinctive reverse tanto tip that has become one of the most popular formats in the Japanese kitchen. Tanaka-san hammer-forges each blade by hand, and it shows in the fit, finish, and cutting feel.
This bunka is built around a Blue #2 carbon steel core — also known as Aogami #2, meaning blue paper steel, named after the paper that wraps the steel bars when delivered to the blacksmiths. Blue #2 is prized for its ability to take a very sharp edge, hold it well, and be hardened to a higher degree than many other carbon steels. The softer jigane cladding is finished in a nashiji — meaning pear skin — stainless pattern that gives the blade a beautiful, subtly textured appearance and helps food release cleanly during prep. At 172mm with a generous 53mm blade height this knife commands the cutting board with excellent knuckle clearance. The reverse tanto tip excels at detail work, garnishes, and getting into tight spaces, while the flat profile is perfectly suited to push cutting and chopping. The walnut octagonal handle completes a knife that is both elegant and deeply functional.
What Customers Are Saying:
Customers are immediately struck by how light and agile this knife feels despite its impressive blade height. One reviewer put it through paper-thin slices of tomatoes, potatoes, and cucumbers and found it required almost no effort to control — the pinch grip on the heel delivering absolute precision for fine detail work. The Blue #2 steel holds its edge remarkably well, with only occasional honing needed even after sustained daily use. The overall consensus is that this is a stunning knife that delivers far beyond what its price would suggest.
Care Instructions:
Blue #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only. Each knife is made by hand so measurements may vary.
- Brand: Matsubara
- Blacksmith: Tanaka-san
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 Carbon Steel (Aogami #2)
- Cladding: Stainless Nashiji
- Edge Grind: 50/50
- Handle: Walnut Octagonal
- Weight: 4.6 oz (132 g)
- Blade Length: 172 mm
- Total Length: 312 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 53 mm
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mag3tana21||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-tall-nakiri-210mm-123.png||||||Matsubara Blue #2 Nashiji Cleaver 210mm||MA2-C21W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||355.000 ||||||||||||1||1||1||0||||||The Matsubara Blue #2 Nashiji Cleaver combines rustic beauty with exceptional cutting performance. Forged by blacksmith Katsuto Tanaka in his workshop in Matsubara, Omura City, this cleaver reflects the distinctive style and bold character of his blades. Tanaka-san has become well known for producing stout, confident tools with refined forging work and expressive finishes, and this cleaver continues that tradition.
The core steel is Aogami #2 (Blue #2) — one of the most popular high-carbon alloys in Japanese knife making. Tanaka-san hardens it to about 62 HRC, a sweet spot that balances excellent edge retention with ease of sharpening. The core (hagane) is clad in soft stainless steel using the san mai method, leaving the carbon edge exposed along the blade and sometimes at the spine. This provides the cutting feel and sharpening benefits of carbon steel with easier maintenance thanks to the protective stainless jacket.
The blade receives Tanaka-san’s signature nashiji (pear skin) finish, giving it a tactile, organic look that helps with food release and highlights the hand-forged character of the knife. This cleaver has a broad, flat profile that powers through vegetables and proteins with stability and efficiency, yet still handles comfortably thanks to its balance and moderate weight. A walnut octagonal wa handle completes the build with a natural feel in hand.
Because the edge steel is reactive, it should be kept clean and dry after use. With basic care, the Blue #2 core will develop a protective patina over time and reward you with years of outstanding performance.
Each knife is made by hand, so measurements may vary.
The core steel is Aogami #2 (Blue #2) — one of the most popular high-carbon alloys in Japanese knife making. Tanaka-san hardens it to about 62 HRC, a sweet spot that balances excellent edge retention with ease of sharpening. The core (hagane) is clad in soft stainless steel using the san mai method, leaving the carbon edge exposed along the blade and sometimes at the spine. This provides the cutting feel and sharpening benefits of carbon steel with easier maintenance thanks to the protective stainless jacket.
The blade receives Tanaka-san’s signature nashiji (pear skin) finish, giving it a tactile, organic look that helps with food release and highlights the hand-forged character of the knife. This cleaver has a broad, flat profile that powers through vegetables and proteins with ease and efficiency, yet still handles comfortably thanks to its balance and moderate weight. A walnut octagonal wa handle completes the build with a natural feel in hand.
Because the edge steel is reactive, it should be kept clean and dry after use. With basic care, the Blue #2 core will develop a protective patina over time and reward you with years of outstanding performance.
Each knife is made by hand, so measurements may vary.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper," named after the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look. For care, wash the blade after use and towel dry. Don't cut hard items like bones or frozen foods. We can repair chipped knives but we don't want yours to be next.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2nafu18||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-funayuki-180mm-259.png||||||Matsubara Blue #2 Nashiji Gyuto 180mm||MA2-F18B||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||200.000 ||||||||||||1||1||1||0||||||||Matsubara Blue #2 Nashiji Gyuto 180mm.This 180mm gyuto is used to cut and slice a variety of ingredients, be they vegetables, proteins, or fish.
The Matsubara Gyuto is made from the very popular Aogami 2 carbon steel. It is hardened to 62 HRC. This highly rated steel is given a cladding of soft stainless steel using a technique known as san-mai. “San mai” translates as three flat things and it is a well-used method of laminating a core steel on both sides with a different metal. The laminate is given a nashiji, or pear skin, finish. This not only enhances the visual appeal of the knife but also offers a huge amount of protection to the otherwise corrosion-prone inner core.
The blade is attached to a finely crafted octagonal handle made from rosewood.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2nagy21||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-gyuto-210mm-467.png||||||Matsubara Blue #2 Nashiji Gyuto 210mm||MA2-G21W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||260.000 ||||||||||||1||1||1||0||||||||The Matsubara Blue #2 knives combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight, which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence inspiring. It comes with a very nice walnut octagonal handle.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2nagy24||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-gyuto-240mm-628.png||||||Matsubara Blue #2 Nashiji Gyuto 240mm||MA2-G24W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||270.000 ||||||||||||1||1||1||0||||||||This line of knives from Matsubara has become one of our favorites on the site in a short amount of time. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Gyuto 240mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 240mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2naksgy2||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-ks-gyuto-240mm-925.png||||||Matsubara Blue #2 Nashiji Gyuto 240mm||C3670||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||300.000 ||||||||||||1||1||1||0||||||||Tanaka Kama Kogyo is a fourth-generation blacksmith and owner of Matsubara Hamono, located outside Nagasaki, Japan. With centuries of knife and tool making behind the company, their work reflects a deep tradition of craftsmanship paired with excellent cutting performance. This gyuto draws inspiration from the classic Sabatier profile—a shape prized for its versatility, smooth rocking motion, and balanced feel. Matsubara’s take delivers that familiar profile with a distinctly Japanese execution and finish.
At the core is Blue #2 high carbon steel from Hitachi, known for its fine grain, excellent edge retention, and ability to take a very sharp edge. The blade is clad in stainless steel, leaving only the polished edge exposed and reactive, which helps reduce maintenance while preserving the benefits of carbon steel. The hand-applied nashiji finish not only gives the knife a rustic, attractive look but also aids in food release. As with most harder carbon steels, care should be taken to avoid bones, frozen foods, or hard squash to prevent chipping.
The knife is fitted with an octagonal burnt oak handle finished in Urushi lacquer, offering a comfortable grip and a unique, traditional appearance. Fit and finish are excellent, and each knife carries the small variations that come from true hand craftsmanship.
What Customers Are Saying: Owners consistently praise this knife for its blend of performance and character. Customers note excellent out-of-the-box sharpness and strong cutting feel, along with better-than-expected corrosion resistance for a carbon core blade. The burnt oak Urushi handle receives particular attention for its craftsmanship and how well it complements the rustic nashiji finish. Some mention that the wa-style 240mm feels larger than a western equivalent, but most quickly come to appreciate the added length and versatility. Minor feedback includes a desire for slightly more rounding on the spine and choil, though overall comfort remains high.
Care Instructions: Hand wash and dry immediately after use. Avoid cutting hard items such as bones or frozen food. Dry thoroughly before storage to prevent rust on the exposed edge.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2naho15||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-honesuki-160mm-231.png||||||Matsubara Blue #2 Nashiji Honesuki 160mm||MA2-H15W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||175.000 ||||||||||||1||1||1||0||||||||We honestly did not know what to call this knife! What we do know is that it is a super utility knife that is like a cross between a bunka and a honesuki. Honesuki knives are made to portion out poultry and this knife makes breaking down chickens a breeze. But now enter the bunka part, as this knife can be used for many other tasks in the kitchen as well. Also unlike many honesukis, this one is evenly ground on both sides of the blade so it's good for a left- or right-handed user.
Tanaka-San lives and works with his entire family on a compound that includes his house, retail store, and blacksmith shop outside Nagasaki. He is a very talented and hard-working smith. Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. He then forge welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. Even though the cladding is stainless, these knives must be kept clean and dry to avoid corrosion to the exposed core. The cladding is given a really lovely nashiji, or pear skin, finish. The hammer marks you see on these blades are real and not stamped with a press.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2nakicl1||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiri-cleaver-190mm-308.png||||||Matsubara Blue #2 Nashiji Kiri Cleaver 190mm||MA2-C18W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||260.000 ||||||||||||1||1||1||0||||||||This excellent knife is handcrafted by Matsubara in Nagasaki, Japan, and features a core of Aogami #2 carbon steel. Blue #2 is one of the most respected Japanese cutlery steels because it takes a very fine edge, holds it well, and offers an excellent balance of sharpness, toughness, and edge retention. The core steel is clad in stainless steel in a san mai construction with a rugged nashiji finish, giving you much easier daily care while still delivering the lively cutting feel that makes carbon steel so rewarding to use.
This kiri cleaver is a clever hybrid that blends the thin cutting performance and nimble tip of a bunka with the generous height and board clearance of a tall cleaver. It excels on vegetables, herbs, boneless proteins, and any prep where extra blade height adds comfort and control. The tall profile is especially appealing for cooks with larger hands or anyone who enjoys the confidence and versatility of a broader blade without the heavy, thick feel of a traditional cleaver.
Customer feedback on this knife has been exceptional. Users consistently praise the thin grind and effortless cutting feel, noting how it glides through vegetables and handles large prep with ease. The extra height is a standout feature, especially for those with larger hands, offering comfort and clearance that many knives lack. Fit and finish receive high marks, and many customers mention how striking the knife looks in person. Overall, it’s described as a powerful, nimble, and highly satisfying tool that often becomes a favorite in the kitchen.
We are always on the lookout for unusual knives that bring real performance to the table, and the Matsubara Blue #2 Nashiji Kiri Cleaver does exactly that. It is distinctive, beautifully finished, and highly functional in daily kitchen use. This knife was created in response to customer feedback, and we think Matsubara absolutely nailed the concept.
Care Instructions: Blue #2 is reactive carbon steel, so hand wash and dry the edge promptly after use. The stainless cladding makes maintenance easier, but the exposed core steel can still develop patina or rust if left wet. Do not cut hard, frozen, or twisting foods.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2naki21||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiritsuke-210mm-310.png||||||Matsubara Blue #2 Nashiji Kiritsuke 210mm||MA2-K21W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||260.000 ||||||||||||1||1||1||0||||||||The Matsubara Blue #2 Nashiji Kiritsuke 210mm has, like most kiritsuke style gyutos, a profile that is quite flat from the heel to about two-thirds along to the end. It then transitions into a gentle curve to the kiritsuke tip. The blade length is a medium 212mm, which is perfectly proportioned to the 48mm height. Of course, the outstanding physical feature is the reverse tanto tip. Not only does this result in a knife with a flatter profile but also one with more blade-forward weight distribution. This is a fairly robust blade that will appeal to users looking for a knife that feels solid and stiff.
The Blue #2 core steel is a very popular carbon material with the same carbon content as white steel #2, but with additional elements, chromium and tungsten. With these additional ingredients, Blue #2 blades often display better edge retention and durability. The outer stainless steel cladding aids in rust prevention and ease of general maintenance.
Fourth-generation blacksmith Katsuto Tanaka is the principal blacksmith at Tanaka Kama Kogyo, a famed shop in the town of Matsubara in the city of Omura, Nagasaki Prefecture. We're big fans of Tanaka San's work. This handcrafted knife is truly a family affair with mother, son, grandson, and wife assisting Mr. Tanaka when making these knives.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2naki24||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiritsuke-240mm-306.png||||||Matsubara Blue #2 Nashiji Kiritsuke 240mm||MA2-K24W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||240.000 ||||||||||||1||1||1||0||||||||There is a fascination with kiritsuke-tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto.
Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work. Unlike many of the breed, the Matsubara Blue #2 Nashiji Kiritsuke is a double bevel design so users whether right- or left-handed will be able to enjoy the virtues of the incredibly useful and fun to use knife.
This knife is made from Blue #2 high carbon steel. It is a Hitachi manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so Tanaka-san clads the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The nashiji is a hand-applied finish that helps with food release while adding a great look to this finely crafted blade. The hammer marks you see on these blades are made in the forging process and not stamped with a press.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2nana16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-nakiri-165mm-585.png||||||Matsubara Blue #2 Nashiji Nakiri 165mm||MA2-N16W||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||200.000 ||||||||||||1||1||1||0||||||||4th generation blacksmith Katsuto Tanaka is the principal blacksmith at Tanaka Kama Kogyo, a famed shop in the town of Matsubara in the city of Omura, Nagasaki Prefecture. They have their origins in a blacksmithing tradition that came to the town with refugees from the Battle of Dannoura, over 800 years ago. The same age-old techniques are being used today in the production of knives and tools bearing this historic name.
The nakiri featured here is constructed from Aogami 2 carbon steel. The alloy is known for its outstanding edge life and toughness. The core steel is covered san-mai style with soft stainless steel which is given a lovely nashiji (pear skin) finish. This adds strength, reduces mass, and makes maintenance so much easier.
The growing popularity of nakiri knives in the West is a testament to their outstanding abilities and great looks. They are the ultimate vegetable cutters. Boasting a very flat profile and tall blade height, they are perfect for push cutting and chopping. This is a fairly middle-of-the-road blade in terms of size and weight so it should please most users.
Paired with a nice walnut octagonal handle, this is a knife to both use and admire.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mag3nasa18||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-santoku-180mm-128.png||||||Matsubara Blue #2 Nashiji Santoku 180mm||MA2-S17W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||200.000 ||||||||||||1||1||1||0||||||||Matsubara Blue #2 Nashiji Matsubara blades are made by our friends the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is a santoku made with high-quality carbon steel called Blue #2. It's a steel well known in Japan that takes a nice sharp edge. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a nashiji ("pear skin") finish.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2naki241||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiritsuke-240mm-376.png||||||Matsubara Blue #2 Nashiji Sujihiki 240mm||MA2-J24W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||260.000 ||||||||||||1||1||1||0||||||||This line of knives from Matsubara has become one of our favorites on the site in a short amount of time. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Sujihiki 240mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 240mm sujihiki. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2nasu27||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-sukihiki-270mm-118.png||||||Matsubara Blue #2 Nashiji Sujihiki 270mm||MA2-J27W||newarrivals||New Arrivals > ||300.000 ||||||||||||1||1||1||0||||||||This line of knives from Matsubara has become one of our favorites on the site in a short amount of time. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Sujihiki 270mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2wafatan||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-tall-nakiri-175mm-270.png||||||Matsubara Blue #2 Nashiji Tall Nakiri 175mm||MA2-N18W||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||260.000 ||||||||||||1||1||1||0||||||||Matsubara Blue #2 Nashiji Tall Nakiri 175mm is a tall, powerful “tweener” knife that sits between a nakiri and a small Chinese cleaver. The extra blade height gives it excellent chopping power and knuckle clearance, while the profile still feels nimble and easy to control for vegetable prep.
This knife is hammer forged by Mr. Tanaka in Nagasaki, Japan with a Blue #2 carbon steel core and stainless nashiji cladding. Blue #2 is a favorite among Japanese knife fans because it takes a very sharp edge, holds it well, and sharpens easily on water stones. The stainless cladding helps reduce maintenance on the sides of the blade, while the exposed carbon steel edge will patina with use.
Customers Are Saying: Customers praise this knife for its excellent cutting action, edge retention, and fit and finish. One longtime user said it “chops like a laser” and still performs beautifully after years of work use, while another called it a great knife and well worth the money.
Care Instructions: The exposed Blue #2 carbon steel edge can rust if left wet. Wash and dry the knife by hand after use, especially along the edge. Do not put it in the dishwasher, and avoid cutting bones, frozen food, or other hard items.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2natanau||item-1||solidtemplate||mawh1||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-tall-nakiri-urushi-13.png||||||Matsubara Blue #2 Nashiji Tall Nakiri Urushi||MA2-N18U||specials > forknco > makn > mawh1||Resources > For Knife Collectors > Matsubara Knives > Matsubara Blue #2 Nashiji > ||230.000 ||||||||||||1||1||1||0||||||||This Matsubara Blue #2 Nashiji Tall Nakiri is a perfect tweener knife that sits comfortably between a traditional Japanese nakiri and a Chinese-style cleaver. It delivers powerful chopping performance while remaining nimble and easy to control. The compact profile and well-balanced weight make it a versatile choice for both professional chefs and home cooks looking to handle a wide range of prep tasks with confidence.
The blade is constructed using Blue #2 carbon steel—one of the most respected alloys in Japanese knife making—offering excellent edge retention, durability, and ease of sharpening. The stainless cladding helps protect the reactive core and reduces maintenance while giving the knife a handsome nashiji (pear-skin) finish. Each blade is hand-forged by Mr. Tanaka in Nagasaki, showcasing traditional craftsmanship and attention to detail.
Whether you are slicing and dicing vegetables, trimming proteins, or doing light butchery, this knife excels at cutting with precision and power. The tall blade offers plenty of knuckle clearance, and the thick spine adds heft for clean, confident cuts. Finished with a beautiful octagonal oak handle with a burnt urushi finish, this knife is as striking in appearance as it is in performance.
Each knife is made by hand so measurements may vary.
Tall petties are fun and useful knives to have around the kitchen. They can tackle a multitude of tasks due to their short length and taller-than-usual blade height. Garnishes, filleting proteins, and chopping herbs and smaller ingredients are all within the scope of this versatile knife. It is coupled to a very nice semi-custom handle, which adds a nice balance in hand and the eye. All around, this knife is a fun and functional kitchen tool.
Each knife is made by hand so measurements may vary.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2wafa||item.||solidtemplate||makn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-120.png||||||Matsubara Blue #2 Wavy Face||||specials > forknco > makn||Resources > For Knife Collectors > Matsubara Knives > ||||||||||||||0||1||0||0||||inshse mabl2wafatap mawafabl2na1 mabl2wafasa1 mabl2wafabu1 mabl2nabu17 matsubara2 mawafabl2gy22 mawafabl2gy2||mabl2nagy21c||Katsuto Tanaka of Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture, uses this core steel throughout the Wavy Face line, forge-welded in san-mai construction with stainless cladding and finished with his distinctive hand-hammered wavy face texture. His four-generation blacksmithing family traces its craft back over 800 years, and that handwork is clearly visible in every finished blade.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mabl2wafabu1||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-bunka-175mm-295.png||||||Matsubara Blue #2 Wavy Face Bunka 175mm||MA2-B17VU||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||220.000 ||||||||||||1||1||1||0||||||||The bunka is the format that brought many collectors to the Matsubara Wavy Face line in the first place. The reverse tanto tip opens up fine cutting work that a rounded knife cannot manage, the flat heel delivers full board contact on push cuts, and the tall blade gives genuine knuckle clearance through high-volume prep. Katsuto Tanaka builds this one at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture - a blacksmithing family four generations deep whose craft traces its origins back over 800 years. The Blue #2 (Aogami 2) core is forge-welded san-mai into stainless cladding and finished with the hand-hammered wavy face surface that defines this line.
At 175mm blade length, 53mm height, and 158g, this is a substantial bunka - deliberately sized for cooks who want a knife that feels solid and stiff rather than light and nimble. The 3mm spine gives confident board feel without wedging through produce, and the hammer marks on the cladding are applied by hand, varying slightly from piece to piece in a way that makes each knife visually distinctive. The wavy face finish contributes to food release along the blade road and provides a level of surface protection that a plain-finished cladding does not have. The oak octagonal handle with burnt urushi finish is proportioned for the blade and comfortable in extended use. Each knife is made by hand so measurements may vary.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
- Brand: Matsubara
- Blacksmith: Katsuto Tanaka
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami 2)
- Cladding: Stainless
- Finish: Wavy Face (Hammered)
- Edge Grind: Even
- Handle: Oak Octagonal with Burnt Urushi Finish
- Weight: 5.6 oz (158g)
- Blade Length: 175mm
- Total Length: 320mm
- Spine Thickness at Heel: 3mm
- Blade Height: 53mm
The core steel is Blue #2 (Aogami 2), a high-carbon tool steel well established in Japanese professional kitchens for its outstanding edge life and toughness. It is clad san-mai in stainless steel and finished with Tanaka-san's hand-hammered wavy face surface - a texture that catches the light in a way photographs struggle to capture and contributes to food release along the blade road during slicing. Despite the generous dimensions - 215mm blade length, 59mm height, and a 3mm spine - the knife comes in at 206g, which reviewers consistently describe as lighter than expected for a blade this substantial. The balance point sits comfortably at the pinch grip, and the burnt oak octagonal handle is neatly fitted to the tang with good proportions for extended use. Please note that no CKTG sayas fit this knife due to the blade height. Each knife is made by hand so measurements may vary.
What Customers Are Saying: Both owners describe this as a knife that looks even better in person than in photos, with fit and finish that exceeds expectations at the price. The extra blade height draws specific praise - one owner who already had the petty from this line notes the 210mm gyuto has become their primary large chef knife, with the height making an immediately noticeable difference in how the knife handles at the board. The balance is described as perfectly centered for a pinch grip, and edge performance after a professional finish sharpening is described as exceptional from the first use.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
- Brand: Matsubara
- Blacksmith: Katsuto Tanaka
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami 2)
- Cladding: Stainless
- Finish: Wavy Face (Hammered)
- Edge Grind: Even
- Handle: Burnt Oak Octagonal
- Weight: 7.2 oz (206g)
- Blade Length: 215mm
- Total Length: 360mm
- Spine Thickness at Base: 3mm
- Blade Height: 59mm
- Storage Note: No CKTG sayas fit this knife
The 240mm gyuto (Japan's all-purpose chef knife) is where this knife finds its full expression. The extra reach over the 210mm version makes a meaningful difference for cooks working through larger quantities of produce or longer proteins, and the 58mm blade height gives you the knuckle clearance and bench-scraping surface that serious prep work benefits from. At 216g the knife is substantial but not heavy - the balance point sits at the pinch grip, keeping the blade responsive rather than tip-heavy through extended sessions. The 4mm spine at the heel tapers toward the tip, giving the blade a stiff, confident feel at the board while keeping the point nimble enough for detail work. The burnt oak octagonal handle is neatly finished and well-proportioned for the size of the blade. Each knife is made by hand so measurements may vary.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
- Brand: Matsubara
- Blacksmith: Katsuto Tanaka
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami 2)
- Cladding: Stainless
- Finish: Wavy Face (Hammered)
- Edge Grind: Even
- Handle: Burnt Oak Octagonal
- Weight: 7.6 oz (216g)
- Blade Length: 244mm
- Total Length: 395mm
- Spine Thickness at Heel: 4mm
- Blade Height: 58mm
At 79mm of blade height with a 4mm spine and 190mm blade length, this is a knife with serious board presence. The rounded choil makes the pinch grip comfortable through extended sessions, and the 216g weight is balanced enough that the knife does not feel front-heavy despite its dimensions. The wavy face hammered cladding is applied by hand, giving the surface its characteristic texture and contributing to food release along the blade road during slicing. Blue #2 at 62 HRC is a genuinely sharp, well-retaining steel that responds well to quality water stones. The burnt oak octagonal handle is proportioned well for the blade. Each knife is made by hand so measurements may vary.
What Customers Are Saying: Both reviewers describe this as an impressive knife. The collector with seven Matsubara knives notes the rustic finish, weight, and feel as excellent and calls out its ability to handle larger produce like cabbage without any issues. The second reviewer - someone with larger hands who chose this knife specifically for the size - describes it as light and perfectly balanced for its dimensions, with a smooth rounded choil that makes the pinch grip comfortable, sharp edge retention, and a wide surface that eliminates the need for a separate bench scraper. The one note is that food release is not exceptional, which both reviewers acknowledge as inherent to the cleaver format rather than a flaw in this specific knife.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
- Brand: Matsubara
- Blacksmith: Katsuto Tanaka
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami 2)
- Cladding: Nashiji Stainless
- Finish: Wavy Face (Hammered)
- HRC: 62
- Edge Grind: Even
- Handle: Burnt Oak Octagonal
- Weight: 7.6 oz (216g)
- Blade Length: 190mm
- Spine Thickness at Base: 4mm
- Blade Height: 79mm
The nakiri (Japan's dedicated vegetable knife) at 162mm is compact and efficient, with a flat edge profile that delivers full board contact from heel to tip on push cuts. The 57mm blade height is generous for this format - large enough for meaningful knuckle clearance and a wide face for bench-scraping produce after cutting. The 3mm spine gives the blade a solid, planted feel on the board without being thick enough to wedge through hard vegetables. The wavy face hammered cladding is applied by hand and varies slightly from knife to knife, contributing to food release along the blade road and giving the knife the kind of visual character that becomes more interesting the longer you use it. The burnt oak octagonal handle is well-matched to the blade in both weight and proportion. Each knife is made by hand so measurements may vary.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
- Brand: Matsubara
- Blacksmith: Katsuto Tanaka
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami 2)
- Cladding: Stainless
- Finish: Wavy Face (Hammered)
- Edge Grind: Even
- Handle: Burnt Oak Octagonal
- Weight: 6.4 oz (162g)
- Blade Length: 162mm
- Total Length: 317mm
- Spine Thickness at Heel: 3mm
- Blade Height: 57mm
What sets this santoku apart from the standard format is its dimensions. At 173mm blade length with 52mm of height and a 4mm spine, this is a robust, solid knife - described accurately on the page as something that will appeal to cooks who want a blade that feels substantial and stiff in hand and on the board. It is heavier than a typical santoku at 158g, which gives it a confident, grounded feel through dense vegetables and harder proteins. The flat section at the heel transitions into a gentle belly midway along the edge, which allows for rocking cuts without losing the efficiency of the flat profile. A burnt oak octagonal handle completes the package. Each knife is made by hand so measurements may vary.
What Customers Are Saying: The reviewer on this knife is a collector who owns seven Matsubara knives, six of them from the Wavy Face line. The consistent praise across the collection is for balance, edge retention, and the rustic hammered finish that draws regular compliments. Edge sharpness has not required any touching up despite regular use. The tone is that of someone who has made a deliberate choice to collect from this maker and has not been disappointed.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
- Brand: Matsubara
- Blacksmith: Katsuto Tanaka
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami 2)
- Cladding: Stainless
- Finish: Wavy Face (Hammered)
- Edge Grind: Even
- Handle: Burnt Oak Octagonal
- Weight: 5.6 oz (158g)
- Blade Length: 173mm
- Total Length: 310mm
- Spine Thickness at Heel: 4mm
- Blade Height: 52mm
At 170mm blade length and 254g, this is a substantial knife - heavier than a typical nakiri but balanced in a way that makes it maneuverable rather than fatiguing. The extra height gives genuine knuckle clearance for cooks with larger hands and creates a wide flat face for efficient bench-scraping work between cuts. The 4mm spine gives solid board feel through hard produce. The stainless cladding protects the reactive Blue #2 core across most of the blade road, though the exposed core at the edge requires attentive drying after use. The burnt oak octagonal handle is well-fitted and comfortable for extended sessions. Each knife is made by hand so measurements may vary.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
- Brand: Matsubara
- Blacksmith: Katsuto Tanaka
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami 2)
- Cladding: Stainless, Wavy Face (Hammered)
- HRC: 62
- Edge Grind: Even
- Handle: Burnt Oak Octagonal
- Weight: 8.9 oz (254g)
- Blade Length: 170mm
- Spine Thickness at Base: 4mm
- Blade Height: 74mm
The Blue #2 (Aogami 2) core is hardened to 62 HRC and forge-welded san-mai into stainless steel cladding, which Tanaka-san finishes with his distinctive hand-hammered wavy face surface. The hammer marks are applied by hand - not pressed with a machine - which means the texture is slightly different on every knife and catches light in a way that production finishing cannot replicate. The edge profile runs flat at the heel and then transitions into a gentle belly about halfway along, which opens up rocking cuts that a purely flat grind cannot manage. The burnt urushi oak octagonal handle is neatly fitted and comfortable for both in-hand and board work. Each knife is made by hand so measurements may vary.
What Customers Are Saying: The one review on this knife comes from an owner who already uses this knife as a companion to the Matsubara 170mm bunka. The tall blade is described as excellent for both vegetables and proteins at length, with surgical sharpness out of the box and a handle that fits larger hands particularly well. The reviewer notes the weight gives excellent cutting control - not heavy, but substantial enough to feel authoritative on the board.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
- Brand: Matsubara
- Blacksmith: Katsuto Tanaka
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami 2)
- Cladding: Stainless
- Finish: Wavy Face (Hammered)
- HRC: 62
- Edge Grind: Even
- Handle: Burnt Urushi Oak Octagonal
- Weight: 2.8 oz (80g)
- Blade Length: 120mm
- Total Length: 250mm
- Spine Thickness at Heel: 3mm
- Blade Height: 36mm
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 completes it with a nashiji (pear skin) finish.
Each knife is made by hand so measurements may vary.
The knife you see here is a gyuto knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a lovely nashiji, or pear skin, finish.
We do not carry a saya that fits this knife. We recommend the blade guard instead.
This knife is made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge and has good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a lovely nashiji, or pear skin, finish.
We do not carry a saya that fits this knife. We recommend the blade guard instead.
The kiri cleaver is a Japanese take on the vegetable cleaver format - broader and taller than a nakiri (Japan's dedicated vegetable knife) but lighter and more refined than a Chinese-style cai dao. This one is built around a Ginsan (Silver #3) stainless core at the cutting edge, a steel respected in Japan for combining genuine sharpness with low maintenance stainless properties. The core is clad san-mai in stainless steel and finished in nashiji (pear skin) - a textured surface that catches the light and contributes to food release along the flat of the blade. The profile is thoughtfully shaped: a tapered tip that opens up finer cutting work, a subtle belly that allows rocking cuts, and enough blade height to use the flat as a bench scraper. The walnut octagonal handle is well matched to the blade in both weight and character. Each knife is made by hand so measurements may vary.
Care Instructions: Ginsan is a low-maintenance stainless steel that resists rust and corrosion well. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding does not require any special treatment beyond normal cleaning.
- Brand: Matsubara
- Blacksmith: Mr. Tanaka
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Ginsan (Silver #3)
- Cladding: Nashiji Stainless (Pear Skin Finish)
- Edge Grind: Even
- Handle: Walnut Octagonal
- Weight: 7.6 oz (216g)
- Blade Length: 191mm
- Total Length: 332mm
- Spine Thickness at Heel: 3mm
- Blade Height at Heel: 79mm
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mag3pe15||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-petty-150mm-241.png||||||Matsubara G3 Nashiji Petty 150mm||MG3-P15NW||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||180.000 ||||||||||||1||1||1||0||||||||Ginsan (Silver #3) is one of the most capable stainless steels used in Japanese knife production - respected for combining genuine sharpness with the low-maintenance properties that carbon steel cannot offer. It takes a clean, keen edge, holds it well through everyday use, and sharpens back easily on quality water stones without the reactive steel concerns that come with carbon. It is a steel that rewards cooks who want serious performance without the daily commitment of carbon steel care, and the Tanaka family in Omura City, Nagasaki Prefecture, has been working with it to excellent effect for generations.
Tanaka Kama Kogyo is a fourth-generation blacksmithing family whose craft traces its roots back over 800 years to refugees who settled in the Nagasaki region following the Battle of Dannoura. The G3 Nashiji Petty is a direct expression of what that lineage produces at the smaller end of the range. The Ginsan core is clad san-mai in stainless steel and finished in nashiji (pear skin) - a softly textured surface that catches light well and is understated rather than showy. At 156mm it sits at the upper end of the petty format, giving it the reach for light prep work at the board as well as the nimbleness for in-hand work on fruit, herbs, and small ingredients. The spine runs a confident 2.7mm at the heel and the walnut octagonal handle provides a clean, comfortable grip that suits the knife well in both size and character.
Care Instructions: Ginsan is a low-maintenance stainless steel that resists rust well. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when needed and maintain with a ceramic rod or strop between full sharpenings.
- Brand: Matsubara
- Blacksmith: Mr. Tanaka
- Location: Nagasaki, Japan
- Construction: San Mai
- Edge Steel: Ginsan (Silver #3)
- Cladding: Nashiji Stainless (Pear Skin Finish)
- Handle: Walnut Octagonal
- Weight: 2.9 oz (84g)
- Blade Length: 156mm
- Total Length: 280mm
- Spine Thickness at Heel: 2.7mm
- Blade Height at Heel: 34mm
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mag3su24||item-1||solidtemplate||allmakn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-sujihiki-240mm-231.png||||||Matsubara G3 Nashiji Sujihiki 240mm||MG3-J24NW||specials > forknco > makn > allmakn||Resources > For Knife Collectors > Matsubara Knives > All Matsubara Knives > ||300.000 ||||||||||||1||1||1||0||||||||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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mag3na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-nakiri-165mm-153.png||||||Matsubara G3 Nashiji Tall Nakiri 170mm||MG3-N17NW||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||225.000 ||||||||||||1||1||1||0||||||||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.
At 172mm with a blade height of 79mm, this is a nakiri with genuine presence on the board. The extra height means real knuckle clearance during fast prep work - a detail that makes a meaningful difference for cooks with larger hands or anyone who moves quickly through high-volume vegetable work. The blade is tallest at the heel end, which keeps the handle from rocking downward at the end of a cutting stroke and contributes to a balanced, controlled feel throughout the full length of the cut. Ginsan steel is one of the best stainless options for kitchen knives - it takes a clean, sharp edge, holds it reliably, and sharpens back easily on quality water stones. The nashiji stainless cladding adds character and food release in equal measure. The walnut octagonal handle with black pakka wood ferrule is a well-considered finish for a knife at this level. Each knife is made by hand so measurements may vary.
Care Instructions: Ginsan is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention, and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding needs no special care beyond normal cleaning.
- Brand: Matsubara
- Blacksmith: Mr. Tanaka
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Ginsan (Silver #3)
- Cladding: Nashiji Stainless (Pear Skin Finish)
- Edge Grind: Even
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 8.8 oz (250g)
- Blade Length: 172mm
- Total Length: 323mm
- Spine Thickness at Heel: 3mm
- Blade Height at Heel: 79mm
Mr. Tanaka hammer-forged this blade from Ginsan stainless steel. It is very good at taking and holding a sharp edge and sharpens more easily than many other stainless steels. A softer Damascus cladding is applied to protect and strengthen this hard-edged steel and is finished with a near-mirror polish and hand-engraved by Mr. Tanaka himself.
A traditional octagonal handle completes the package and gives the knife a great look.
Each knife is made by hand so measurements may vary.
The gyuto is built around a Ginsan (Silver #3) core, a stainless steel prized for its ability to take a keen edge comparable to carbon steel while offering significantly better corrosion resistance. At HRC 62, this is hardened toward the top end of what Ginsan typically achieves, and the results show in the edge retention. The softer stainless Damascus cladding is applied in a San Mai construction and finished to a near-mirror polish that shows the layered Damascus pattern clearly across the blade road. The walnut octagonal handle completes a package that looks and performs at a premium level from a maker that does not cut corners.
- Brand: Matsubara
- Blacksmith: Tanaka San
- Location: Nagasaki, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Ginsan (Silver #3)
- Cladding: Stainless Damascus
- Finish: Polished
- HRC: 62 +/-
- Engraving: Hand Engraved
- Handle: Walnut Octagonal
- Weight: 6.5 oz (184 g)
- Blade Length: 216 mm
- Total Length: 366 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 58 mm
Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel - hand wash and dry after each use and it will not rust or discolor under normal kitchen conditions. The polished Damascus cladding will show fingerprints and water spots more readily than a matte finish, so a quick wipe and dry after use keeps it looking its best. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard materials that could chip the edge at this hardness level. Each knife is made by hand so measurements may vary.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|matsubarahap40||item.||solidtemplate||makn||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-21.png||||||Matsubara HAP40||||specials > forknco > makn||Resources > For Knife Collectors > Matsubara Knives > ||||||||||||||0||1||0||0||||inshse mahape15 mahabu17 mahasa17 matsubara1||||HAP40 is one of the most impressive steels in a serious knife collection - a semi-stainless powdered high-speed steel that holds an edge for an exceptionally long time and responds beautifully to stropping. Matsubara produces a select few knives in this steel, and the combination of traditional Nagasaki blacksmithing craft with modern powder metallurgy makes for a genuinely compelling knife.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mahabu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-bunka-170mm-61.png||||||Matsubara HAP40 Bunka 170mm||MHP-B17PW||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||139.950 ||||||||||||1||1||1||0||||||||Matsubara HAP40 Bunka 170mm is made by blacksmith Katsuto Tanaka who works from his famed shop in Omura City, Nagasaki Prefecture.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking bunka has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|matsubara1||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/matsubara-101.png||||||Matsubara HAP40 Bunka 180mm Hairline||MH4-B18PK||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||290.000 ||||||||||||1||1||1||0||||||||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.
Bunkas, or banno-bunkas, can be viewed as a cross between a gyuto and a nakiri. They are similar in overall dimension to a santoku, but with that distinctive Edo-style sword tip. They are versatile and nimble knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. Bunkas feature a flatter profile than many other gyuto blades and are particularly suited to push cutting techniques rather than rocking styles. The attractive and great looking sword tip makes it very useful for small or intricate work like preparing garnishes.
The knife comes with a simple but good looking octagonal walnut handle and black pakka wood ferrule.
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.
Mr. Tanaka hammer-forged this blade from ZDP189 steel. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edge steel, and the blade is finished with a mirror cladding for a beautiful look.
A traditional walnut octagonal handle makes the package complete and gives the knife a great look.
Tanaka-San uses the very popular ZDP189 for the edge. He then forge welds a layer of stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. HRC after heat treating is HRC65+-.
The Matsubara ZDP189 Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal walnut handle.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|megrst70||item.||solidtemplate||shglkachst||https://s.turbifycdn.com/aah/chefknivestogo/medium-grit-stones-700-2000-73.png||||||Medium Grit Stones 700-2000||||specials > linecooks > sharpening-stones > shglkachst||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > ||||||||||||||0||1||0||0||||nalowa10gr ch800grstba natrst10gr shpro10 tcblla24gy ar1kshst shak1gr1 shgl10gr shro10gr shro20grcesh superstone nach10grwast bester1200 shaptonpro1 superstones1 shpro20 shgl20gr nach200grshs naao2kgrbr angust||||Here is our selection of middle grit stones. Middle grit stones are considered between 700 and 2K on the Japanese grit scale. They can be used to put a working edge on your knife but most commonly these are used in progression with a higher grit finisher that finishes it.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|flmipocl||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/microfiber-polishing-cloth-115.png||||||Microfiber Polishing Cloth||MicroFiberCloth||resources > kiritsukeknife > ki24andab||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||1.950 ||||||
||0.100 ||||1||1||1||0||||||This microfiber polishing cloth measures about 12"x12". Clean faster, easier, cheaper! Use it everywhere, ON ANY SURFACE!||This microfiber polishing cloth measures about 12"x12". Clean faster, easier, cheaper! Use it everywhere, ON ANY SURFACE! Removes: dust, dirt, fingerprints, grease and oil, polish, waxes, bugs and tar, nicotine film. Use wet or dry. It works electrostatically. Use on ANY surface. Washable, streak-free performance. Absorbs 4 times its weight in liquid. After washing, cloth dries in 1/3 the time of ordinary towels.
I use this to easily check for burrs on my knives as I'm sharpening. Just a simple wipe and you can feel them easily.||||||||||||||CW190423||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mikiknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/miki-knives-20.png||||||Miki Hamono||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||mihaaspe15 mihaassa17 mihaasgy18 mihacastbu17 miki miwh2sa16 mihacastgy18||||Miki, a quaint city situated east of Kobe, is renowned for its thriving community of blacksmiths who dedicate their craftsmanship to the art of knife-making. These exquisite knives proudly bear the name of Miki, representing the city's rich heritage in this traditional craft.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mihaasgy18||item-1||solidtemplate||mikiknives||https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-gyuto-180mm-61.png||||||Miki Hamono AS Gyuto 180mm||M-151G||kitchen-knives > mikiknives||Knife Brands > Miki Hamono > ||155.000 ||||||||||||1||1||1||0||||||||Miki, an enchanting metropolis situated east of Kobe, is a bustling center for numerous adept blacksmiths who skillfully exercise their craft. These unparalleled knives, crafted with painstaking precision within Miki's ateliers, bear the city's name with pride, standing as an enduring tribute to its deep-rooted tradition of superior craftsmanship.Maker: Miki Hamono Construction: San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Steel Engraving: Hand Engraved Edge Grind: Even Handle: Sandalwood and Black Pakka Octagonal Weight: 4.4 oz (126 g) Blade Length:180 mm Total Length: 319 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mihaaspe15||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-petty-150mm-61.png||||||Miki Hamono AS Petty 150mm||M-151P||newarrivals||New Arrivals > ||140.000 ||||||||||||1||1||1||0||||||||Miki, an enchanting metropolis situated east of Kobe, is a bustling center for numerous adept blacksmiths who skillfully exercise their craft. These unparalleled knives, crafted with painstaking precision within Miki's ateliers, bear the city's name with pride, standing as an enduring tribute to its deep-rooted tradition of superior craftsmanship. Maker: Miki Hamono Construction: San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Steel Engraving: Hand Engraved Edge Grind: Even Handle: Sandalwood and Black Pakka Octagonal Weight: 2.6 oz (74 g) Blade Length: 149 mm Total Length: 274 mm Spine Thickness at Heel: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mihaassa17||item-1||solidtemplate||mikiknives||https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-santoku-170mm-61.png||||||Miki Hamono AS Santoku 170mm||M-151S||kitchen-knives > mikiknives||Knife Brands > Miki Hamono > ||155.000 ||||||||||||1||1||1||0||||||||Miki, an enchanting metropolis situated east of Kobe, is a bustling center for numerous adept blacksmiths who skillfully exercise their craft. These unparalleled knives, crafted with painstaking precision within Miki's ateliers, bear the city's name with pride, standing as an enduring tribute to its deep-rooted tradition of superior craftsmanship. Santoku knives are general-purpose blades that have a nice, flat profile that lends itself to push cutting. Maker: Miki Hamono Construction: San Mai Edge Steel: AS Carbon Steel Cladding: Stainless Steel Engraving: Hand Engraved Edge Grind: Even Handle: Sandalwood and Black Pakka Octagonal Weight: 4.5 oz (128 g) Blade Length: 170 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mihacastbu17||item-1||solidtemplate||mikiknives||https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-bunka-165mm-61.png||||||Miki Hamono Carbon Steel Bunka 165mm||M-101BU||kitchen-knives > mikiknives||Knife Brands > Miki Hamono > ||50.000 ||||||||||||1||1||1||0||||||||Miki, a charming city located east of Kobe, serves as a hub for numerous skilled blacksmiths who masterfully ply their trade. It is within the workshops of Miki that these exceptional knives are meticulously crafted, proudly carrying the city's name as a testament to its longstanding tradition of excellence. We recommend this knife for learning to sharpen due to its easy-to-sharpen carbon steel and flat blade profile. Maker: Miki Hamono Construction: San Mai Edge Steel: Carbon Steel Cladding: Stainless Steel Edge Grind: Even Handle: Black Pakka Weight: 4.8 oz (136 g) Blade Length: 167 mm Total Length: 293 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mihacastgy18||item-1||solidtemplate||mikiknives||https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-gyuto-180mm-61.png||||||Miki Hamono Carbon Steel Gyuto 180mm||M-101GY||kitchen-knives > mikiknives||Knife Brands > Miki Hamono > ||50.000 ||||||||||||1||1||1||0||||||||Miki, a charming city located east of Kobe, serves as a hub for numerous skilled blacksmiths who masterfully ply their trade. It is within the workshops of Miki that these exceptional knives are meticulously crafted, proudly carrying the city's name as a testament to its longstanding tradition of excellence. We recommend this knife for learning to sharpen due to its easy-to-sharpen carbon steel and flat blade profile. Maker: Miki Hamono Construction: San Mai Edge Steel: Carbon Steel Cladding: Stainless Steel Edge Grind: Even Handle: Black Pakka Weight: 4.0 oz (114 g) Blade Length: 181 mm Total Length: 305 mm Spine Thickness at Heel: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miki||item-1||solidtemplate||mikiknives||https://s.turbifycdn.com/aah/chefknivestogo/miki-13.png||||||Miki Hamono Carbon Steel Nakiri 165mm||M-101NA||kitchen-knives > mikiknives||Knife Brands > Miki Hamono > ||50.000 ||||||||||||1||1||1||0||||||||Miki, a charming city located east of Kobe, is renowned as a hub for skilled blacksmiths who have perfected their craft over generations. Within the workshops of Miki, these exceptional knives are meticulously forged, each one proudly bearing the city’s name as a testament to its rich tradition of excellence. We highly recommend this knife for learning to sharpen, thanks to its easy-to-hone carbon steel and flat blade profile, making it an ideal choice for both beginners and enthusiasts. Maker: Miki Hamono Construction: San Mai Edge Steel: Carbon Steel Cladding: Stainless Steel Edge Grind: Even Handle: Black Pakka Weight: 4.3 oz (124 g) Blade Length: 159 mm Total Length: 285 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miwh2sa16||item-1||solidtemplate||mikiknives||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-white-2-santoku-165mm-73.png||||||Miki Hamono Carbon Steel Santoku 170mm||M-101SA||kitchen-knives > mikiknives||Knife Brands > Miki Hamono > ||50.000 ||||||||||||1||1||1||0||||||||Miki, a charming city located east of Kobe, serves as a hub for numerous skilled blacksmiths who masterfully ply their trade. It is within the workshops of Miki that these exceptional knives are meticulously crafted, proudly carrying the city's name as a testament to its longstanding tradition of excellence. We recommend this knife for learning to sharpen due to its easy-to-sharpen carbon steel and flat blade profile. Maker: Miki Hamono Construction: San Mai Edge Steel: Carbon Steel Cladding: Stainless Steel Edge Grind: Even Handle: Black Pakka Weight: 4.8 oz (138 g) Blade Length: 169 mm Total Length: 293 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mibl1ko65||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-1-kogatana-65mm-213.png||||||Mikisyo Blue #1 Kogatana 65mm||MA1-521064||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||40.000 ||||||||||||1||1||1||0||||||||Hiroyuki Nagaike — who takes the craftsman name Kohsetsu when working at the forge — is one of only two remaining kogatana blacksmiths in Miki City, a region that once supported dozens of makers working this tradition. Born in 1939, Nagaike has spent his life producing these compact utility blades at Mikisyo Hamono, one of roughly 80 registered traditional blacksmith workshops still operating in the area. The kogatana format has been a fixture of Japanese craft and daily life for centuries, and finding one made by a craftsman of this caliber and background is increasingly rare.
This 65mm kogatana is built using ni mai construction — an Aogami (blue paper steel) #1 core clad in soft iron — the same layered approach used in single bevel Japanese kitchen knives. Aogami #1 sits at the top of the blue paper steel family, capable of reaching exceptional hardness and holding a fine, precise edge through sustained use. The chisel grind is relieved for right-handed use and produces a blade that is remarkably thin for its size, at 2mm at the spine and 28mm blade height. At just 1.1 oz the knife is light enough to carry in a pocket without noticing it, and at 68mm the blade covers a surprisingly wide range of utility tasks — opening packaging, cutting cord and twine, detail work, and any task where a controlled, precise cut matters more than brute force.
What Customers Are Saying: The one reviewer on this page carries this kogatana as an everyday pocket knife and describes the thin profile as ideal for pocket carry when paired with a blade guard. Day-to-day utility tasks — opening boxes, cutting butcher twine, cryo bags, and cheesecloth — are all covered without issue, and the reviewer notes it as a genuinely fun knife that punches well above its price. The Blue #1 steel and the quality of the grind make a strong impression for a tool at this size and cost.
Care Instructions: Aogami #1 is a reactive carbon steel that will rust quickly if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil before storage will protect against oxidation. Hand wash only. Sharpen on the bevel side on quality water stones; the flat side requires only light lapping to maintain its geometry.
Business Name: Mikisyo Location: Miki City Japan Blacksmith: Hiroyuki Nagaike Construction: Hammer Forged/Ni Mai Edge Steel: Blue #2 Cladding: Soft Iron Edge: Single Bevel, Right Sided Weight: 2.2 oz (62 g) Blade Length: 52 mm Total Length: 178 mm Spine Thickness at Heel: 3mm Blade Height: 24 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mibl2ko65||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-kogatana-65mm-310.png||||||Mikisyo Blue #2 Kogatana 65mm||MA2-510259||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||70.000 ||||||||||||1||1||1||0||||||||Mikisyo Blue #2 Kogatana 65mm. This handmade kogatana uses high-carbon steel. This handy knife is used for whittling or other uses, and it comes with a really nice saya that allows you to safely take it on the road to work, cooking school, or into the field. Mikysio, a specialist in kogatanas, is based in Miki City, which is located on the western side of the mountains that separate Kobe City from the interior of Japan. For over 100 years, many blacksmiths in Miki City have made these small knives. Many customers use these as petty knives in the kitchen, but they also work well for grafting, whittling, and paper cutting, as well as box cutters. Business Name: Mikisyo Location: Miki City, Japan Blacksmith: Hiroyuki Nagaike Construction: Hammer Forged/Ni Mai Edge Steel: Blue #2 Cladding: Soft Iron Edge: Single Bevel, Right Sided Weight: 3.7 oz (104 g) Blade Length: 68 mm Total Length: 250 mm Spine Thickness at Heel: 3 mm Blade Height: 24 m||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kilehagr||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/kiridashi-blue-2-left-handed-grind-111.png||||||Mikisyo Blue #2 Left Handed Kogatana||MA2-530264-Southpaw||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||40.000 ||||||||||||1||1||1||0||||||||Mikisyo Hamono operates out of Miki City in Hyogo Prefecture, a region with a centuries-long history of blade and tool production that runs parallel to the better-known knife-making centers of Sakai and Echizen. The kogatana is one of the most traditional Japanese utility knife formats — a compact single-bevel tool used historically for a wide range of tasks including woodworking, bamboo crafting, leather cutting, and general fine work. Mikisyo produces these using the same hammer-forged construction and quality steel that defines their other work, and this left-handed version is a rare find for southpaws who have struggled to use tools ground for the right hand.
The blade is forged from Aogami (blue paper steel) #2, one of the benchmark carbon steels in Japanese cutlery, known for taking an exceptionally keen edge and holding it well through sustained use. The chisel grind is relieved for left-handed use — the flat side faces left, allowing a left-handed user to work with the same precision and control that a right-handed kogatana provides to its intended user. At 58mm the blade is compact and purpose-built for detail work rather than heavy cutting, and at 2.1 oz total the knife is light enough to use for extended periods without fatigue. The 180mm total length keeps it maneuverable. This is a niche tool, but for the left-handed craftsperson, woodworker, or knife collector, it fills a gap that very few makers bother to address.
Care Instructions: Aogami #2 is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil before storage will protect against oxidation. Hand wash only — never leave in standing water or on a drying rack. Sharpen on the bevel side only on quality water stones; the flat side requires only light lapping to maintain its geometry. Maker: Mikisyo Hamono Location: Miki City, Japan Steel: Aogami #2 (Blue Paper Steel) Construction: Hammer Forged Edge Grind: Chisel Grind, Left-Handed Weight: 2.1 oz (62 g) Blade Length: 58 mm Total Length: 180mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okeablue||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/okea-blue-23.png||||||Mikisyo Blue #2 Long Kogatana 135mm||MA2-510013||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||70.000 ||||||||||||1||1||1||0||||||||The Mikisyo Blue #2 Long Kogatana 135mm is a handy tool, crafted by the skilled hands of Hiroyuki Nagaike. This exquisite tool is forged from Blue #2, carbon steel, ensuring durability and precision in every cut. Designed for versatility, the kogatana excels in a variety of tasks from whittling to kitchen prep, making it the perfect companion for professionals and hobbyists alike. Its unique single bevel right-sided edge offers unmatched sharpness, ideal for detailed work.
Housed in a beautifully crafted saya, the kogatana is not only protected but also portable, ready to accompany you to work, cooking school, or the great outdoors. Mikisyo, a name synonymous with quality in the world of kogatanas, operates out of Miki City. This locale, nestled on the eastern slopes of the mountains near Kobe, Japan, has been home to esteemed blacksmiths for over a century.
Whether you're in the kitchen or out in the field, this tool adapts to your needs, functioning superbly as a petty knife, grafting tool, or even a box cutter. Its construction boasts the traditional hammer-forged Ni Mai technique, with an edge of Blue #2 steel and a cladding of soft iron. This results in a tool that's not just effective but also a piece of art.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|towh2un94||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-unagi-940mm-129.png||||||Mikisyo Blue #2 Nagoya Unagi 100mm||MA2-941022||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||50.000 ||||||||||||1||1||1||0||||||||Mikisyo's Blue #2 Unagi 100mm is a tool commonly used by sushi cooks in and around Nagoya, Japan. The blade is made from highly regarded Blue #2 carbon steel. The alloy is tough and takes a very keen edge. In the case of this knife, it is clad with a soft iron layer that protects the inner core while lightening and adding strength to the blade. Both metals are reactive, so care must be given to clean and dry the knife carefully.
The blade itself features a great profile for processing eel, which has very tough skin. It has a really cool engraving of a dragon on the blade face.
The blade is mated to a traditional D-shaped handle made from ho wood with a black resin ferrule. Maker: Mikisyo Construction: San Mai, Hammer Forged Steel: Blue #2 Finish: Kurouchi Edge: Even (See Photo) Handle: D-shaped Ho Wood Ferrule: Black Resin Type: Unagi (Nagoya Style) Weight: 1.9 oz (54 g) Blade Length: 100 mm Total Length: 368 mm Spine Thickness at Heel: 2 mm Blade Height: 22 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mibosh||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-shears-95.png||||||Mikisyo Bonsai Pruning Shears||K-22||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||55.000 ||||||||||||1||1||1||0||||||||These shears were originally designed for bonsai pruning, but they have become increasingly popular in the kitchen for both professional chefs and home cooks. Forged by Nagaike San, a third-generation blacksmith born in 1939, they reflect the craftsmanship of one of the last remaining makers from a once thriving tradition of Japanese smiths.
The blades are made from high-carbon steel with a C0.85 composition, giving them excellent cutting performance while requiring proper maintenance. As the steel is reactive, the shears should be wiped clean and kept dry after each use to prevent rust. Weight: 5.1 oz (146 g) Blade Blade Length: 55 mm Total Length: 200 mm Includes vinyl storage pouch||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mibosh18||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-shears-180mm-163.png||||||Mikisyo Bonsai Shears 180mm||K-12||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||65.000 ||||||||||||1||1||1||0||||||||These shears are traditionally used for bonsai, but a growing number of pro and home cooks use them as kitchen shears. These are made by a third-generation blacksmith named Nagaike san, who was born in 1939 and is one of the few remaining in what used to be a hotbed of blacksmiths. These are made with reactive high-carbon steel with C0.85. Please wipe them dry after use to keep them from rusting. Weight: 7.1 oz (200 g) Blade Blade Length: 50 mm Total Length: 185 mm Hardness is about HRC60 Packaged in a vinyl pouch||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miboshla||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-shears-large-105.png||||||Mikisyo Bonsai Shears 195mm||K-13||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||70.000 ||||||||||||1||1||1||0||||||||These shears are traditionally used for bonsai, but a growing number of pro and home cooks use them as kitchen shears. These are made by a third-generation blacksmith named Nagaike san, who was born in 1939 and is one of the few remaining in what used to be a hotbed of blacksmiths. These are made with reactive high-carbon steel with C0.85. Please wipe them dry after use to keep them from rusting. Weight: 8.0 oz (226 g) Blade Blade Length: 70 mm Total Length: 195 mm Hardness is about HRC60 Packaged in a vinyl pouch||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|micraosuko||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-crane-turtle-aogami-super-kogatana-230.png||||||Mikisyo Crane-Turtle Aogami Super Kogatana||MSC-520432||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||195.000 ||||||||||||1||1||1||0||||||||Kohsetsu Nagaike of Mikisyo Hamono in Miki City is certified by the Japanese government as a traditional craftsman — one of roughly 80 registered blacksmiths still working in a region that once supported dozens of kogatana makers. The Tsuru-Kame is his most ambitious expression of that tradition: a hand-forged kogatana that is as much a sculptural object as it is a working knife. Tsuru means crane, Kame means turtle, and in Japanese tradition the pairing carries deep meaning — cranes said to live for 1,000 years, turtles for 10,000 — making the combination a symbol of long life and good fortune that has persisted in Japanese art and craft for centuries. Nagaike has rendered this symbolism directly into the steel: the blade takes the form of a crane's head, and the handle is shaped in the image of a turtle.
The steel is Aogami Super — the highest performing of the Hitachi blue paper carbon steels, capable of reaching exceptional hardness and producing an edge that rewards careful sharpening technique with results that are difficult to achieve in any other steel category. The cladding is ultra-soft iron, the same combination found in Nagaike san's standard kogatanas, here applied to a piece that pushes the format into pure craft territory. The forging, shaping, and finishing are done entirely by hand using traditional techniques, and no two pieces are identical. This is a functional knife — Aogami Super will take and hold a serious edge — but it is equally suited to display and collection. It arrives in a wooden gift box appropriate to the piece.
Care Instructions: Aogami Super is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. Apply a light coat of camellia oil before storage to protect against oxidation. Hand wash only. When sharpening, work the bevel side on quality water stones and strop regularly — Aogami Super rewards consistent maintenance with an exceptional edge. Store in the included wooden box when not in use.
Each knife is made by hand so measurements may vary. Blacksmith: Kohsetsu (Hiroyuki) Nagaike Maker: Mikisyo Hamono Location: Miki City, Japan Certification: Japanese Government Certified Traditional Craftsman Edge Steel: Aogami Super (Super Blue) Cladding: Ultra-Soft Iron Construction: Hand Forged, Traditional Techniques Storage: Wooden gift box included Weight: ~2.5 oz (71 g) Blade Length: 60 mm Total Length: 198 mm Blade Width: 22 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mifiko60||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-fish-kogatana-60mm-152.png||||||Mikisyo Fish Kogatana 55mm||MSC-520135||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||35.000 ||||||||||||1||1||1||0||||||||Kohsetsu Nagaike of Mikisyo Hamono in Miki City has spent his career keeping a craft alive that has nearly disappeared. For over a century, Miki was home to dozens of kogatana blacksmiths working on the western slopes of the mountains that separate Kobe from inland Hyogo Prefecture. Today, only a handful remain, and Nagaike is among the most dedicated of them — producing small, hand-forged blades with the same care and quality steel that defined the tradition at its peak. The fish kogatana is one of his more distinctive pieces, and it has found an enthusiastic audience well beyond its original purpose.
The blade is forged from Aogami (blue paper steel) #2 clad in soft iron, the same layered construction found in Nagaike san's other kogatanas. At 55mm, the blade edge is compact and precise, ground to a right-handed chisel bevel that produces a clean, low-resistance cut with excellent control. The body of the knife is shaped like a fish from tail to tip — 180mm overall — which gives it a distinctive profile that makes it as enjoyable to look at as it is to use. In practical terms, it works well as a compact kitchen utility knife, a box cutter, a grafting tool, a whittling blade, and anywhere a short, sharp, maneuverable edge is more useful than reach. At 1.5 oz, it carries easily in a pocket or tool bag without adding weight.
Care Instructions: Aogami #2 is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil on the blade before storage will protect against oxidation. Hand wash only. Sharpen on the bevel side on quality water stones; the flat back requires only light lapping to maintain its geometry. Blacksmith: Hiroyuki (Kohsetsu) Nagaike Maker: Mikisyo Hamono Location: Miki City, Japan Edge Steel: Aogami #2 (Blue Paper Steel) Cladding: Soft Iron Weight: 1.5 oz (42 g) Blade Length: 55 mm Total Length: 180 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mikisyo||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-39.png||||||Mikisyo Hamono||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||mibosh mibosh18 miboshla miiksh16 miiksh18 mibl2unknoss kilehagr mifiko60 mikisyo1 okeablue kogatana miwh2kode10 mibl2ko65 micraosuko mibl2unkn towh2un94 mibl1ko65 yusanwopr jawoprbyyusa||||Mikisyo Hamono is a multigenerational kogatana-making blacksmith shop in Miki, Japan. There are about 80 registered traditional craftsmen blacksmiths. There used to be dozens of kogatana blacksmiths in his town 50 years ago but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes his first name to Kohsetsu, namely Kohsetsu Nagaike.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miiksh16||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-ikenobo-shears-165mm-161.png||||||Mikisyo Ikenobo Shears 165mm||K-50||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||65.000 ||||||||||||1||1||1||0||||||||These shears are traditionally used for Ikenobo, which is the oldest school of flower arranging in Japan, dating back to the 15th century. These are made by a third-generation blacksmith named Nagaike san, who was born in 1939 and is one of the few remaining in what used to be a hotbed of blacksmiths. These are made with reactive high-carbon steel with C0.85. Please wipe them dry after use to keep them from rusting. Weight: 5.9 oz (168 g) Blade Blade Length: 43 mm Total Length: 165 mm Hardness is about HRC60 Packaged in a vinyl pouch||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miiksh18||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-ikenobo-shears-180mm-223.png||||||Mikisyo Ikenobo Shears 180mm||K-51||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||70.000 ||60.000 ||||||||||1||1||1||0||||||||Ikenobo is the oldest school of ikebana — Japanese flower arranging — tracing its origins to the 15th century and still active today as one of the most respected traditions in Japanese decorative arts. The shears associated with this school are a specialized tool with a specific purpose: clean, precise cuts through flower stems and branches that allow the arranger full control over the presentation without crushing or tearing the material. Nagaike san, a third-generation blacksmith who has been working this craft since before most of the knife world was born, is one of the few craftsmen still producing these shears by hand. What was once a thriving regional trade has narrowed to a small number of remaining practitioners, and his work represents a living continuation of that tradition.
The shears are forged from reactive high-carbon steel with a carbon content of C0.85, hardened to approximately HRC 60 — the same hardness range found in quality kitchen knives, which gives these shears an exceptionally keen edge that holds up through the kind of sustained, precise cutting that flower arrangement demands. The 50mm blade is compact and controlled, ideal for working close to the stem with accuracy. At 6.5 oz and 185mm overall the shears have a solid, well-balanced feel in hand. Each pair is packaged in a vinyl pouch. These are a natural gift for anyone who practices ikebana, keeps a serious cutting garden, or simply appreciates hand-forged Japanese tools made by a craftsman who has spent a lifetime at the work.
Care Instructions: The high-carbon steel is reactive and will rust if left wet. Wipe the blades clean and dry thoroughly after each use. A light coat of camellia oil on the blades before storage will protect against oxidation. Do not put in a dishwasher or leave submerged in water. Sharpen on a fine water stone or ceramic rod when the edge begins to dull.
The ko deba is a compact version of the traditional deba, Japan's dedicated fish-breaking knife, and at about 105mm, this one is purpose-built for smaller fish, fine filleting work, and detail cuts on herbs and small vegetables. It is forged in a ni mai construction — meaning two-layer — with a White #2 carbon steel edge clad in soft iron, ground to a traditional single bevel on the right side. That single bevel geometry is what sets a ko deba apart from most Western knives, allowing it to follow the contour of bones and skin with a level of precision that a double bevel simply cannot match. White #2 carbon steel is prized for its purity and the exceptionally keen edge it produces straight off the stones.
Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. As a single bevel knife, sharpening is done on the flat side and the bevel side separately — take care to maintain the original geometry. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection.
Each knife is made by hand so measurements may vary. Business Name: Mikisyo Location: Miki City, Japan Blacksmith: Hiroyuki Nagaike (Kohsetsu Nagaike) Construction: Hammer Forged, Ni Mai (Two Layer) Edge Steel: White #2 Carbon Steel Cladding: Soft Iron Edge: Single Bevel, Right Sided Weight: 2.5 oz (72 g) Blade Length: 106 mm Total Length: 227 mm Spine Thickness at Heel: 3 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kogatana||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-kogatana-27mm-92.png||||||Mikisyo White #2 Kogatana 40mm||MS2-941015||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||55.000 ||||||||||||1||1||1||0||||||||Mikisyo Hamono is a multigenerational blacksmith shop in Miki City, Japan — a town with a centuries-long tradition of blade making that extends from kitchen knives into woodworking tools, agricultural blades, and traditional craft knives. The kogatana is among the oldest and most specialized of these traditional forms, and Kohsetsu Nagaike is one of only two remaining kogatana blacksmiths still working in Miki today. Born in 1939, Hiroyuki Nagaike takes the craftsman name Kohsetsu in his professional capacity — a traditional Japanese practice that reflects the depth of his dedication to the craft. Where there were once dozens of kogatana makers in this town, his work now represents one of the last direct links to that tradition.
The kogatana — meaning small knife in Japanese — is a compact, single-bevel utility blade with roots in woodworking, crafts, and fine detail work. At 42mm, this one is a precise, purposeful tool built for tasks that demand control over raw cutting power. It is forged in a ni mai construction — meaning two layer — with a White #2 carbon steel edge clad in soft iron, ground to a traditional single bevel on the right side. White #2 is prized for its purity and the exceptionally keen edge it produces, and the single bevel geometry gives it a level of precision that is simply not achievable with a double bevel grind. This is a working tool made by one of the last true masters of its form.
Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after. Avoid leaving water or moisture on the blade for any length of time. As a single bevel knife, sharpening is done on the flat side and the bevel side separately — take care to maintain the original geometry. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Business Name: Mikisyo Location: Miki City, Japan Blacksmith: Hiroyuki Nagaike (Kohsetsu Nagaike) Construction: Hammer Forged, Ni Mai (Two Layer) Edge Steel: White #2 Carbon Steel Cladding: Soft Iron Edge: Single Bevel, Right Sided Weight: 4.3 oz (122 g) Blade Length: 42 mm Total Length: 172 mm Spine Thickness at Heel: 4 mm Blade Height: 31 mm
Here is a video of the master of kogatanas:||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mibl2unknoss||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyu-blue-2-unagi-knife-osaka-style-65mm-79.png||||||Mikisyo White #2 Unagi Knife Osaka Style 45mm||MS2-941016||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||50.000 ||||||||||||1||1||1||0||||||||Mikisyo Hamono is a multigenerational kogatana-making blacksmith shop in Miki, Japan. The blade you see here is a type of kogatana called an Unagi knife and is specifically made to clean and process eels in the food industry. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago, but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes the first name to Kohsetsu, namely Kohsetsu Nagaike. Business Name: Mikisyo Location: Miki City, Japan Blacksmith: Hiroyuki Nagaike Construction: Hammer Forged/Ni Mai Edge Steel: White #2 Carbon Steel Cladding: Soft Iron Edge: Single Bevel, Right Sided Weight: 5.5 oz (156 g) Blade Length: 60 mm Total Length: 186 mm Spine Thickness at Heel: 4 mm
Here is a video of the master of kogatanas:||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mibl2unkn||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-unagi-knife-80.png||||||Mikisyo White #2 Unagi Knife Tokyo 145mm||MS2-941008||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||90.000 ||||||||||||1||1||1||0||||||||Mikisyo Hamono is a multigenerational kogatana-making blacksmith shop in Miki, Japan. The blade you see here is a type of Unagi knife popular in Tokyo and is specifically made to clean and process eels in the food industry. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago, but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes his first name to Kohsetsu, namely Kohsetsu Nagaike.
Each knife is made by hand so measurements will vary. Business Name: Mikisyo Location: Miki City, Japan Blacksmith: Hiroyuki Nagaike Construction: Hammer Forged/Ni Mai Edge Steel: White #2 Cladding: Soft Iron Edge: Single Bevel, Right Sided Weight: 4.5 oz (128 g) Blade Length: 145 mm Total Length: 275 mm Spine Thickness at Heel: 4 mm Blade Height: 29 m
Here is a video of the master of kogatanas:||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mijakasw21||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/mini-japanese-katana-sword-210mm-30.png||||||Mini Japanese Katana Sword 210mm||KT-22D||knife-accessories > giftideas||Accessories > Gift Ideas > ||20.000 ||||||||||||1||1||1||0||||||||This is a miniature replica katana designed as a decorative item or a letter opener. Made in Japan, the Tokugawa model features a stainless steel blade, black scabbard, and a display stand. The blade is not sharp and is intended for ornamental use only--perfect for a desk display or as a collectible gift. Total Length: 8.1 in (207 mm) Blade Length: 4.9 in (125 mm) Material: Stainless Steel Blade Blade is not sharp||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miaugy21||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-gyuto-210mm-204.png||||||Misuzu AUS10 Gyuto 210mm||MDA-G21J||resources > japanese-knives > misuzu||Knife Types > Japanese Knives > Misuzu Knives > ||210.000 ||||||||||||1||1||1||0||||||||The Misuzu AUS10 gyuto is a great-looking knife featuring a highly polished Damascus finish. The core steel is AUS10, which is a higher carbon version of the popular AUS8 alloy. The added carbon gives the edge a slightly higher level of retention while still allowing for ease of sharpening. It is hardened to about 60 Rockwell. The core steel is then given a multi-layer soft stainless steel cladding with a very nicely realized Damascus finish. The outer cladding not only adds strength to the blade but imparts lightness as well.
This is one very light knife indeed, weighing in at just 3.8 ounces. The blade length is longer than the name implies, coming in at 216mm. This is a really nice medium length for almost all cutting applications. Blade height is on the short side of average at 46mm. The spine is quite thin with very little taper.
This nimble knife boasts very good fit and finish and a good out-of-the-box edge. The profile is quite flat up to about 2/3 along, where it transforms to a gently curved edge to the tip. The traditional octagonal ho wood handle has a buffalo ferrule, which is well finished and comfortable in the hand. This is a lovely knife that will find favor with both professional and home cooks seeking a finely made tool that looks as good as it performs. Maker: Misuzu Hamono Location: Miki City, Japan Construction: San Mai Edge Steel: AUS-10 Stainless Steel Cladding: Stainless Damascus Grind: Even HRC: 60 Weight: 3.8 oz (108 g) Blade Length: 216 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miaugy24||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-gyuto-240mm-207.png||||||Misuzu AUS10 Gyuto 240mm||MDA-G24J||resources > japanese-knives > misuzu||Knife Types > Japanese Knives > Misuzu Knives > ||260.000 ||||||||||||1||1||1||0||||||||Made in a small, family-run blacksmith shop in Miki, Japan, Misuzu knives are a beautiful new addition to our store. This 240mm gyuto is made with AUS10 stainless steel, a top-of-the-line steel from Aichi Steel. It has a gorgeous, polished Damascus finish, which is made using a softer stainless steel. This not only adds to the great looks of the blade but also results in a knife that is easy to maintain and care for.
The blade length on this knife is slightly longer than advertised, at 245mm. The weight and blade height are slightly below average for this length. The spine is quite thin, and therefore the knife has very little taper. The tip is very finely crafted and will be especially appreciated when more delicate cutting work is required.
Of course, the standout visual element of this line of knives is the highly polished Damascus cladding. It really sets these blades apart from most others. Together with a high level of fit and finish and a nicely made solid ho wood and buffalo horn octagonal handle, the Misuzu AUS10 gyuto strikes a handsome pose. But make no mistake, this is a performer first and foremost. We are really pleased to be able to bring this new line of kitchen knives to your attention and kitchen. Maker: Misuzu Hamono Location: Miki City, Japan Construction: San Mai Edge Steel: AUS-10 Stainless Steel Cladding: Stainless Damascus Grind: Even HRC: 60 Weight: 5.0 oz (142 g) Blade Length: 245 mm Total Length: 397 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miaupe15||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-petty-150mm-203.png||||||Misuzu AUS10 Petty 150mm||MDA-P15J||resources > japanese-knives > misuzu||Knife Types > Japanese Knives > Misuzu Knives > ||160.000 ||||||||||||1||1||1||0||||||||AUS10 is a stainless steel made by Aichi Steel in Japan. It has roughly the same carbon content as the ever-popular alloy, 440C, but it is made with slightly less chromium, so it is a bit less rust-resistant but a bit tougher. AUS10 has some vanadium added (which the 440 series lacks), which improves wear resistance and refines the grain for both toughness and the ability to sharpen to a very keen edge.
The highly polished Damascus outer layer of soft stainless steel is made by forge-welding several layers of the steel billets before grinding and acid etching. It finally receives a high polish finish that is simply stunning.
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 the loss of control or rigidity. You will be surprised at how usable this knife is. It can take on all but the largest of ingredients. In fact, many home cooks turn to their 150mm petty knives for almost all of their daily cutting and chopping needs.
The great-looking blade is mated to a solid octagonal ho wood handle with a buffalo horn ferrule. Maker: Misuzu Hamono Location: Miki City, Japan Construction: San Mai Edge Steel: AUS-10 Stainless Steel Cladding: Stainless Damascus Grind: Even HRC: 60 Weight: 2.2 oz (62 g) Blade Length: 153 mm Total Length: 276 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|misuzu||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-248.png||||||Misuzu Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||miaupe15 miaugy21 miaugy24 miskkobu10 miskpe15 mivgbu16 miskbu16cu miskna16 miskkana17 mivgbu161 misuzu1 miwh2ya27le||||Misuzu Knives are produced by a small, family-run blacksmith shop in Miki, Japan. Some of the blades we get from them are made with a beautiful Damascus cladding over AUS10 stainless steel, heat-treated to about 60 Rockwell. Misuzu Cutlery has a gorgeous retail store in downtown Miki.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miskbu16cu||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-bunka-160mm-custom-205.png||||||Misuzu SKS93 Bunka 160mm||MOV-M01UY||newarrivals||New Arrivals > ||95.000 ||||||||||||1||1||1||0||||||||This is our first Misuzu knife made with a carbon steel called SKS93, clad in stainless steel for easy sharpening and care. HRC for this steel is 60-61 Rockwell, and it sharpens and performs similarly to Hitachi YCS3 carbon steel. This is a perfect knife to learn to sharpen on. It's a really fun knife to try, and one of the best-selling knives that Misuzu has sold to its 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 that occur during stamp engraving. They're minor and won't affect the performance of the knives. Weight: 3.8 oz (106 g) Blade Length: 156 mm Total Length: 290 mm Spine Thickness at Heel: 1.5 mm Blade Height: 46 mm Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mivgbu16||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-vg-10-bunka-160mm-149.png||||||Misuzu SKS93 Bunka 160mm||MOV-M01||resources > japanese-knives > misuzu||Knife Types > Japanese Knives > Misuzu Knives > ||77.000 ||||||||||||1||1||1||0||||||||We have been carrying some other Misuzu knives with the Damascus cladding, and this is our first with carbon steel called SKS93. It is clad in stainless steel for easy sharpening and care. HRC for this steel is 60-61 Rockwell, and it sharpens and performs similarly to Hitachi YCS3 carbon steel.
This is a perfect knife to learn to sharpen on. It has steel on the core that will quickly develop a burr, and the stainless cladding makes it easy to care for. It's a really fun knife to try, and one of the best-selling knives that Misuzu has sold to its domestic customers over the past 70 years. This bunka is a great multi-use kitchen knife, with a long, flat profile ending in a sharp tip.
Misuzu Knives are produced by a small, family-run blacksmith shop in Miki, Japan.
Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They're minor and won't affect the performance of the knives. Maker: Misuzu Location: Miki City, Japan Construction: San Mai Edge Grind: Even Edge Steel: SKS93 Cladding: Stainless Handle: D-shaped Ho Wood with Plastic Ferrule Weight: 3.0 oz (84 g) Blade Length: 157 mm Total Length: 293 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miskkana17||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-kama-nakiri-170mm-215.png||||||Misuzu SKS93 Kama Nakiri 170mm||MOV-M07||resources > japanese-knives > misuzu||Knife Types > Japanese Knives > Misuzu Knives > ||90.000 ||||||||||||1||1||1||0||||||||Misuzu SKS93 Kama Nakiri 170mm. We're selling these off as seconds because the blade grinder made some very minor, tiny scratches when he went to engrave the knife. They're perfectly fine to use.
We love low-priced knives that offer good performance and good looks. So we are particularly pleased to add this new range of kitchen cutlery to our store from the family-run blacksmith shop, Misuzu.
The small team of craftsmen uses a steel called SKS93 as the basis of these budget blades. This is a tough, yet easy to sharpen, steel which is hardened to 60-61 Rockwell and then covered with a softer stainless steel cladding. The cladding protects the inner core from corrosion while adding strength to the blade. It is well-finished in an understated and traditional way. The plain D-shaped ho wood handle adds to this simple yet attractive aesthetic.
Nakiri knives are meant to cut vegetables. They are usually thin knives with a very flat profile. This nakiri is slightly unusual in that the shape, which is known as a Kamagata, features a rounded front that resembles a deba. This offers the user a real tip to process finer ingredients, over the more usual blunt square tip found on most nakiris. Unlike a deba, it is a thin blade with a symmetrical double-edge grind.
This is an all-around fun knife that is a great addition to a home chef's knife block and a wonderful tool to get new sharpeners the practice they need before moving on to more challenging blade shapes and grinds. Brand: Misuzu Location: Miki, Japan Construction: Mono Steel Steel Type: SKS93 Knife Type: Kama Nakiri Edge: Even Grind (See Photo) Weight: 3.9 oz (111 g) Blade Length: 164 mm Total Length: 307 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm Engraving: Stamped Handle: Ho Wood D Ferrule: Black Plastic||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miskkobu10||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-ko-bunka-105mm-235.png||||||Misuzu SKS93 Ko Bunka 105mm||MOV-M02||resources > japanese-knives > misuzu||Knife Types > Japanese Knives > Misuzu Knives > ||60.000 ||||||||||||1||1||1||0||||||||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 a great blade for small tasks like chopping herbs and prepping garnishes. Its 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 that happen during stamp engraving. They're minor and won't affect the performance of the knives. Brand: Misuzu Location: Miki, Japan Steel: SKS93 Carbon Steel Profile: Ko Bunka Weight: 1.6 oz (48 g) Blade Length: 102 mm Total Length: 212 mm Spine Thickness at Base: 2 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miskna16||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sk93-nakiri-165mm-125.png||||||Misuzu SKS93 Nakiri 165mm||MOV-M05||resources > japanese-knives > misuzu||Knife Types > Japanese Knives > Misuzu Knives > ||90.000 ||||||||||||1||1||1||0||||||||Misuzu SKS93 Nakiri 165mm. We're selling these off as seconds because the blade grinder made some very minor, tiny scratches when he went to engrave the knife. They're perfectly fine to use.
Misuzu knives are made in a family-run blacksmith shop situated in the town of Miki. They produce several different styles of knives with one thing in common: value for money! We have just added a new line to our selection that reinforces this attribute.
SKS93 is a carbon alloy steel that is similar to AISI O2 tool steel; however, there is no vanadium in the composition of the alloy. It is tough steel with good abrasion resistance. The alloy is hardened to 60-61 Rockwell. The inner core, or hagane, of SKS93 is covered with a layer of soft stainless steel, which adds to the blade's strength and helps with ease of maintenance.
The knife is light for a nakiri of this length and has a nice grind and finish. It is a standard style nakiri with a flat profile and blunt, rounded tip. The blade height is a conservative 45mm, which gives it a more gyuto-like feel than a taller nakiri, which feels more cleaver-like. The edge is well-made and features a symmetrical 50/50 grind. The handle is a simple D-shaped ho wood construction with a black plastic ferrule.
Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They're minor and won't affect the performance of the knives. Brand: Misuzu Location: Miki, Japan Construction: Mono Steel Steel Type: SKS93 Knife Type: Nakiri Edge: Even Grind (See Photo) Weight: 4.1 oz (116 g) Blade Length: 160 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Engraving: Stamped Handle: Ho Wood D Ferrule: Black Plastic||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miskpe15||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-petty-150mm-112.png||||||Misuzu SKS93 Petty 150mm||MOV-M03||resources > japanese-knives > misuzu||Knife Types > Japanese Knives > Misuzu Knives > ||70.000 ||||||||||||1||1||1||0||||||||Misuzu knives are made in a family-run blacksmith shop situated in the town of Miki. They produce several different styles of knives with one thing in common: value for money! We have just added a new line to our selection that reinforces this attribute.
SKS93 is a carbon alloy steel that is similar to AISI O2 tool steel; however, there is no vanadium in the composition of the alloy. It is tough steel with good abrasion resistance. The alloy is hardened to 60-61 Rockwell. The inner core, or hagane, of SKS93 is covered with a layer of soft stainless steel, which adds to the blade's strength and helps with ease of maintenance.
The edge is well-made and features a symmetrical 50/50 grind. The handle is a simple D-shaped ho wood construction with a black plastic ferrule.
Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They're minor and won't affect the performance of the knives. Brand: Misuzu Location: Miki, Japan Construction: Mono Steel Steel Type: SKS93 Knife Type: Petty Edge: Even Grind (See Photo) Blade Length: 147 mm Blade Height: 27 mm Engraving: Stamped Handle: Ho Wood D Ferrule: Black Plastic||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mivgbu161||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-vg10-bunka-160mm-258.png||||||Misuzu VG10 Bunka 160mm||MOV-V01H8||resources > japanese-knives > misuzu||Knife Types > Japanese Knives > Misuzu Knives > ||145.000 ||||||||||||1||1||1||0||||||||Misuzu VG10 Bunka 160mm
The iconic reverse tanto-style tip and short, tall blade result in a knife with a very purposeful look. Not surprisingly, this style of knife is getting more popular, given its do-it-all abilities. Bunkas are suitable for cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients or get into tight spaces. Many chefs use them as an alternative to a petty for garnish and detail work of all kinds.
The step up to VG-10 steel takes this great little knife into a higher place compared to its sibling, especially regarding edge stability, ease of sharpening, and stain resistance. As with the other knives in the line, the profile and grinds are similarly well-executed. It has a really nice thin spine that tapers down to the very fine tip. Maker: Misuzu Hamono Location: Miki City, Japan Construction: San Mai Edge Steel: VG-10 Stainless Steel Grind: Even HRC: 60 Weight: 3.4 oz (96 g) Blade Length: 157 mm Total Length: 293 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm Handle: Magnolia Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|misuzu1||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-249.png||||||Misuzu VG10 Bunka 210mm||MOV-V00H8||resources > japanese-knives > misuzu||Knife Types > Japanese Knives > Misuzu Knives > ||195.000 ||||||||||||1||1||1||0||||||||Misuzu knives are a great new addition to our store. They are made in a small, family-run blacksmith shop located in Miki, Japan. So far, we have been selling knives constructed from SKS93 stainless steel, but they have recently sent us some new additions that are made with VG10. This is one of the most popular stainless steels among Japanese knife makers, as it possesses good edge retention and is very wear- and corrosion-resistant. The step up to VG10 steel takes these great knives to a higher level compared to their siblings, especially with regard to edge stability, ease of sharpening, and stain resistance.
The blade length of this knife is slightly longer than many bunka blades, which, together with the added height, results in a comfortably sized knife for most applications and users. There is a long flat spot from the heel to about two-thirds along the edge, which transitions into a gentle curve to the tip. This is a fairly lightweight knife that will appeal to those who seek a compact and easy-to-wield cutter. It has a very solid, reassuring feel in the hand and on the board.
This knife comes with a nice ho wood and buffalo horn handle in an octagonal shape. Maker: Misuzu Location: Miki City, Japan Construction: San Mai Edge Steel: VG10 Stainless Steel Weight: 4.5 oz (128 g) Blade Length: 209 mm Total Length: 348 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm Handle: Ho Wood Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|miwh2ya27le||item-1||solidtemplate||misuzu||https://s.turbifycdn.com/aah/chefknivestogo/misuzu-white-2-yanagiba-270mm-lefty-228.png||||||Misuzu White #2 Yanagiba 270mm Lefty||C23||resources > japanese-knives > misuzu||Knife Types > Japanese Knives > Misuzu Knives > ||350.000 ||||||||||||1||1||1||0||||||||Misuzu White #2 Yanagiba 270mm Left Handed, Traditional, Custom. Our latest addition to the Misuzu collection: a premier blade featuring White #2 carbon steel. Boasting a hardness of 60-61 on the Rockwell scale, this knife offers slicing performance on par with some of the best yanagibas made in Japan.
The core steel's propensity for quick burr formation ensures superior performance and ease of sharpening. Celebrated as one of Misuzu's top-selling knives among their domestic clientele for over seven decades, this knife promises utility and a slice of craftsmanship history. Crafted by a dedicated family-owned shop in Miki, Japan, the knife excels at wafer-thin slices. Left-handed customers will be impressed with the left-handed grind of the blade and the comfortable octagonal custom handle. Brand: Misuzu Location: Miki, Japan Steel: Hitachi White #2 Carbon Steel Profile: Yanagiba, Left-Handed Grind Weight: 6.8 oz (192 g) Blade Length: 262 mm Total Length: 415 mm Spine Thickness at Base: 4 mm Blade Height: 33.5 mm Handle: Custom Ironwood Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tash2si16||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/takemoto-shirogami-2-sickle-165mm-133.png||||||Mitsugo Hoe 390mm||Mitsugo-107||resources > fujishika||Knife Types > Japanese Garden Tools > ||30.000 ||||||||||||1||1||1||0||||||||Ono City in Hyogo Prefecture has been a center of Japanese tool and blade production for centuries, with a tradition of forged agricultural and garden tools that runs parallel to the knife-making culture CKTG has long celebrated. The craftsmen working in this tradition apply the same attention to steel and handle fit that defines quality Japanese cutlery, and the result is garden tooling that feels noticeably different from mass-produced alternatives — balanced, precise, and built to last through years of regular use.
The Mitsugo — the name means triple, a reference to the three forged tines — is a traditional Japanese hand hoe designed for two of the most common garden tasks: aerating compacted soil and working out weeds from the root. The tines penetrate and loosen soil efficiently without the tearing action of a flat hoe, making it particularly well suited to established beds, container gardens, and anywhere precise cultivation matters more than raw coverage. The 330mm magnolia wood handle is light and comfortable in hand, and the traditional straight handle geometry suits both standing and kneeling work depending on the task. At 390mm overall this is a compact tool that earns a permanent place in any serious gardeners kit.
Care Instructions: Wipe the steel head clean after each use and allow to dry thoroughly before storing. A light coat of camellia or mineral oil on the metal head will protect against rust during storage. The magnolia wood handle can be treated periodically with linseed or board oil to prevent drying and cracking. Store in a dry location out of prolonged direct sunlight.
Workshop: Mizuno Seisakujo Blacksmith: Isao Mizuno Location: Japan Weight: 1 pound, 12 oz (800 g) Blade Length: 103 mm Total Length: 337 mm Axe Head Length: 137 mm Axe Head Thickness: 23.5 mm Handle: Oak, Stained, Straight Carbon Steel Includes Leather Head Cover||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|micastaxe||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/mizuno-carbon-steel-axe-78mm-61.png||||||Mizuno Carbon Steel Axe 78mm||MZN-1||resources > foldingknives||Knife Types > Higo Folders, Hunters, Axes > ||130.000 ||||||||||||1||1||1||0||||||||The Mizuno carbon steel axe is crafted by Mizuno Seisakujo. It serves various purposes and proves highly effective on a range of wood types. Thanks to its oversized head, it excels at smaller splitting tasks such as creating kindling. While it's not designed for blunt strokes, it shines in detailed cutting tasks. Handle this axe with care and finesse, and you will be rewarded with unmatched speed and productivity. Workshop: Mizuno Seisakujo Blacksmith: Isao Mizuno Location: Japan Weight: 1 pound, 9 oz (726 g) Blade Length: 78 mm Overall Length: 345 mm Axe Head Length: 123 mm Axe Head Thickness: 23.5 mm Handle: Oak, Stained, Straight Steel: Carbon Steel Includes Leather Head Cover Workshop: Mizuno Seisakujo Blacksmith: Isao Mizuno Location: Japan Weight: 1 pound, 11 oz (752 g) Blade Length: 80 mm Total Length: 360 mm Axe Head Length: 128 mm Axe Head Thickness: 24.2 mm Handle: Oak, Stained, Curved Steel: Carbon Steel Includes Leather Head Cover||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|modernistspoon||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/modernist-cutlery-quenelle-spoon-9-25-inch-7.png||||||Modernist Cutlery Original Quenelle Spoon||QS-Original||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||23.000 ||||||||||||1||1||1||0||||||||Modernist Cutlery Quenelle Spoon - 9.25-inch
This 9.25-inch plating spoon from Modernist Cutlery is purpose-built for forming clean, elegant quenelles and rochers with precision and consistency. The long, narrow profile and refined bowl shape make it easy to glide through soft foods like mousse, ice cream, butter, purees, and tartare, then shape and release them smoothly onto the plate. The polished stainless surface helps reduce drag and sticking so you can achieve tight, symmetrical forms with confidence.
Crafted from surgical-grade stainless steel, this spoon is durable, corrosion-resistant, and built for professional kitchen use. The handle is slim and ergonomic, offering excellent control for saucing, drizzling, and detailed plating work. Whether you are building composed dishes or refining your presentation skills, this is a versatile tool that adds precision and polish to your kitchen kit.
Care Instructions: Hand wash recommended to maintain finish and performance. Dry thoroughly after washing. Brand: Modernist Cutlery Material: Surgical Grade Stainless Steel Color: Silver Weight: 1.3 oz (38 g) Length: 9.25 in (235 mm) Width: 1.1 in (30 mm) Style: Modern, Sleek Designed for: Quenelles, Rochers, Saucing, Plating Made for Professional and Home Use||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mocuxlqusp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/modernist-cutlery-xl-quenelle-spoon-13.png||||||Modernist Cutlery XL Quenelle Spoon||QS-XL||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||25.000 ||||||||||||1||1||1||0||||||||Modernist Cutlery Quenelle Spoon - XL 9.25-inch
This extra-large 9.25-inch plating spoon from Modernist Cutlery is purpose-built for forming clean, elegant quenelles and rochers with precision and consistency. The long, narrow profile and refined bowl shape make it easy to glide through soft foods like mousse, ice cream, butter, purees, and tartare, then shape and release them smoothly onto the plate. The polished stainless surface helps reduce drag and sticking so you can achieve tight, symmetrical forms with confidence.
Crafted from surgical-grade stainless steel, this spoon is durable, corrosion-resistant, and built for professional kitchen use. The handle is slim and ergonomic, offering excellent control for saucing, drizzling, and detailed plating work. Whether you are building composed dishes or refining your presentation skills, this is a versatile tool that adds precision and polish to your kitchen kit.
Care Instructions: Hand wash recommended to maintain finish and performance. Dry thoroughly after washing. Brand: Modernist Cutlery Material: Surgical Grade Stainless Steel Color: Silver Weight: 2.7 oz (76 g) Length: 9.25 in (235 mm) Width: 1.7 in (45 mm) Style: Modern, Sleek Designed for: Quenelles, Rochers, Saucing, Plating Made for Professional and Home Use||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moasbu17||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-bunka-170mm-388.png||||||Moritaka AS Bunka 170mm||Moritaka-Bunka||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||200.000 ||||||||||||1||1||1||0||||||||The Moritaka Bunka is the ultimate general-purpose kitchen companion. Compact for easy handling, yet tall enough to handle efficient chopping and push-cutting, this knife delivers the perfect balance between control and versatility. Handcrafted by Moritaka Hamono in Yatsushiro, Japan, this bunka features Aogami Super Steel with an impressive Rockwell hardness of 65+-. This premium steel not only takes an exceptionally sharp edge but also maintains it through extended use, making it an ideal choice for both home cooks and professionals.
The octagonal handle, made from magnolia wood, offers a comfortable grip, while the buffalo horn ferrule adds a touch of elegance and stability. This knife showcases the signature kurouchi finish that enhances its rustic, artisanal look, as well as a stainless steel tang to ensure durability and resistance to corrosion. Remember that this knife is made with a carbon steel edge and needs to be towel-dried after use.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Hamono Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami Super Steel Cladding: Soft Iron Tang: Stainless Steel Edge Grind: Even (See Choil Photo) Finish: Kurouchi Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn Weight: 4.1 oz (116 g) Blade Length: 172 mm Total Length: 310 mm Spine Thickness at Base: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moritaka4||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-chinese-cleaver-190mm-168.png||||||Moritaka AS Chuka Bocho 190mm||Moritaka-Cleaver190||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||375.000 ||||||||2.000 ||||1||1||1||0||||||||Chuka Bochos are Chinese cleavers, and Moritaka makes a perfect one! They primarily serve as chefs' knives in traditional Chinese kitchens. They can be used for veggie prep and slicing on the bias across thinner proteins like chicken breast. These are very tall blades that provide for a nice gliding surface while chopping and for food transfer onto your cooking surface.
The iron-clad Aogami Super (AS) blades of the Moritaka Supreme series are crafted with a kurouchi finish, the rustic aesthetic of which evinces the centuries of tradition in the art of hand-forged blade-craft that Moritaka brings to bear. The core AS steel is treated to achieve a Rockwell Hardness rating of 64-65, which is ultra-hard. These knives take and hold seriously refined edges and, due to the higher alloy content of AS, are a bit more corrosion-resistant than other carbon blades. Bevels and grinds are symmetric, making this series of knives equally well-suited to right- and left-handed users.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka Location: Kumamoto Prefecture, Japan Construction: Hammer Forged, San Mai Core Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi Weight: 12.9 oz (368 g) Blade Length: 196 mm Total Length: 352 mm Spine Thickness at Heel: 4 mm Blade Height: 104 mm Handle: Ho Octagonal Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moaschbo21||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-chuko-bocho-210mm-113.png||||||Moritaka AS Chuka Bocho 210mm||Moritaka-Cleaver210||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||400.000 ||||||||||||1||1||1||0||||||||Moritaka Hamono has presented us with some truly fantastic knives in their Supreme series. Hand forging swords and knives for many centuries, Moritaka imbues their blades with a sense of tradition made manifest through the rustic aesthetic of the kurouchi finish, exceptionally well executed grinds, and impeccably treated Aogami Super core steel.
This Chuko Bocho (Chinese Knife) has more than enough length to cover large veggie prep work with ease. The core steel is taken to a Rockwell Hardness rating of 64-65 and is capable of a highly acute and very refined edge. Fit and finish on these knives are very good, though it should be noted that despite the kurouchi finish, the iron cladding and core steel are still reactive and should be cared for as such. These are truly fantastic hand-crafted blades that we are able to offer at very attractive prices.
Each knife is made by hand so measurements may vary. Brand: Moritaka Aogami Super Blacksmith: Moritaka Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Steel: Aogami Super Steel, Inserted by Moritaka Cladding: Soft Iron Finish: Kurouchi Tang: Stainless Edge: 50/50 (See Photo) Handle: Ho Wood Octagonal Weight: 1 lb. 2.4 oz (524 g) Blade Length: 216 mm Total Length: 370 mm Spine Thickness at Heel: 5 mm Blade Height: 116 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moaschbo19cu||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-chuka-bocho-190mm-custom-61.png||||||Moritaka AS Chuka Bocho 210mm Custom||C245||specials > forknco > moritaka-knives > moasknwibogo||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||450.000 ||||||||||||1||1||1||0||||||||Chuka Bochos are Chinese cleavers, and Moritaka makes a perfect one! They primarily serve as chefs' knives in traditional Chinese kitchens. They can be used for veggie prep and slicing on the bias across thinner proteins like chicken breast. These are very tall blades that provide for a nice gliding surface while chopping and for food transfer onto your cooking surface.
The iron-clad Aogami Super (AS) blades of the Moritaka Supreme series are crafted with a kurouchi finish, the rustic aesthetic of which evinces the centuries of tradition in the art of hand-forged blade-craft that Moritaka brings to bear. The core AS steel is treated to achieve a Rockwell Hardness rating of 64-65, which is ultra-hard. These knives take and hold seriously refined edges and, due to the higher alloy content of AS, are a bit more corrosion-resistant than other carbon blades. Bevels and grinds are symmetric, making this series of knives equally well-suited to right- and left-handed users. Blacksmith: Moritaka Location: Kumamoto Prefecture, Japan Construction: Hammer Forged, San Mai Core Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi Weight: 1 pound 3 oz (540 g) Blade Length: 215 mm Total Length: 355 mm Spine Thickness at Heel: 4 mm Blade Height: 115 mm Handle: 4,000-Year-Old Bog Oak, Oval-Shaped||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moasknwibogo||item.||solidtemplate||moritaka-knives||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-knives-with-bog-oak-handles-22.png||||||Moritaka AS Customs||||specials > forknco > moritaka-knives||Resources > For Knife Collectors > Moritaka Knives > ||||||||||||||0||1||0||0||||moaspe13wa moasho15cu moasna18ch moritaka5 moaski21 moasgy24cu moasgy25cu moasgy27ch moaski27cu moaschbo19cu||||Moritaka Hamono represents centuries of knife craftsmanship, embodying a rich heritage in traditional knife making. Today, the Moritaka family specializes in creating exceptional kitchen knives, showcasing their expertise with their premier line. Crafted from Aogami Super Steel and boasting an impressive RC Hardness of 64-65, these knives are celebrated for their unparalleled sharpness and precision.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moasde16||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-deba-165mm-231.png||||||Moritaka AS Deba 165mm||Moritaka-Deba165||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||280.000 ||||||||||||1||1||1||0||||||||One of the three iconic knives in the Japanese kitchen world is the deba. The deba originated during the Edo period, in the city of Sakai. It was originally designed to cut tobacco for the Portuguese traders. Over the years it became more popular for general kitchen use picking up some refinements along the way to becoming the deba we know today.
The deba's robust construction and blade thickness are mated to a more obtuse angle on the back of the heel. This allows the user to cut off the heads of fish without damage to the flesh. The rest of the blade is then used to ride against the fish bones, separating out the fillet.
The deba's most obvious feature is the very thick spine and heavy weight. For all of its apparent bulk, it is a delicate knife in use, as the thin edge allows the chef to feel the bones and joints as the knife cuts through the flesh. Deba knives come in several varieties, including the longer Mioroshi-deba, the shorter Ko-deba, and the medium-sized Ai-deba.
Unlike classic single-beveled deba knives, the Moritaka AS Deba 165mm features a double-bevel grind with a 50/50 profile. This makes the knife easier to use and sharpen. Speaking of which, the core steel is a rather high 64 HRC, which is at the upper end of the scale for Aogami Super. So while this results in a very hard and somewhat delicate edge, it is still a fairly easy blade to sharpen. And these Moritaka AS knives really do take a screaming edge!
Each knife is made by hand so measurements may vary. Maker: Moritaka Hamono Location: Yatsushiro, Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even Weight: 8.7 oz (246 g) Blade Length: 165 mm Total Length: 309 mm Spine Thickness at Base: 7 mm Blade Height: 54 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moritakadeba1||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-deba-180mm-221.png||||||Moritaka AS Deba 180mm||Moritaka-Deba180||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||300.000 ||||||||||||1||1||1||0||||||||The Moritaka Supreme knives are excellent pieces of blade-craft. Aogami Super treated to HRC 64-65 comprises the core of this line and is clad in softer iron. Moritaka chooses to present these knives with a gorgeous kurouchi finish, which bolsters the blades' anti-corrosive properties. The grinds on this series are excellent and the edges are an absolute dream to work with. Easy to sharpen through high grits and capable of steep edge angles, the edge is nonetheless durable and exhibits great retention.
This 180mm deba is also sometimes referred to as a Western deba due to the symmetrical grind and edge bevel. This can be advantageous as the edge is more durable than its single-bevel counterparts and can be used in more applications than simply breaking down whole fish. This is also a tremendous knife for left-handed users who are looking to explore the pattern but don't want to pay large sums of money to have a left-handed run produced by the smith in Japan. Fit and finish are excellent on these knives, and given the amount of metal that is used to produce debas, this is one of the best values to be found in handcrafted AS steel. Please note that these knives now have octagonal magnolia wood handles with buffalo horn ferrules. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary. Blacksmith: Moritaka San Location: Yatsushiro, Japan Construction: San Mai, Hammer Forged Technique: Moritaka san inserts the steel Edge Steel: Aogami Super Steel Cladding: Iron Finish: Kurouchi HRC: 65+- Weight: 8.9 oz (252 g) Blade Length: 179 mm Total Length: 325 mm Spine Thickness at Heel: 8 mm Blade Height: 56 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moritaka9||item-1||solidtemplate||moasknwimaha||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-gyuto-210mm-as-15.png||||||Moritaka AS Gyuto 210mm||Moritaka-Gyuto210||specials > forknco > moritaka-knives > moasknwimaha||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Knives With Ho Wood Handles > ||225.000 ||||||s appearance and shown its true colors by constant care.
0.3I use this to easily check for burrs on my knives as I'm sharpening. Just a simple wipe and you can feel them easily.||||||||||||||CW190423||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mikiknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/miki-knives-20.png||||||Miki Hamono||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||mihaaspe15 mihaassa17 mihaasgy18 mihacastbu17 miki miwh2sa16 mihacastgy18||||Miki, a quaint city situated east of Kobe, is renowned for its thriving community of blacksmiths who dedicate their craftsmanship to the art of knife-making. These exquisite knives proudly bear the name of Miki, representing the city's rich heritage in this traditional craft.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mihaasgy18||item-1||solidtemplate||mikiknives||https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-gyuto-180mm-61.png||||||Miki Hamono AS Gyuto 180mm||M-151G||kitchen-knives > mikiknives||Knife Brands > Miki Hamono > ||155.000 ||||||||||||1||1||1||0||||||||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.
This 65mm kogatana is built using ni mai construction — an Aogami (blue paper steel) #1 core clad in soft iron — the same layered approach used in single bevel Japanese kitchen knives. Aogami #1 sits at the top of the blue paper steel family, capable of reaching exceptional hardness and holding a fine, precise edge through sustained use. The chisel grind is relieved for right-handed use and produces a blade that is remarkably thin for its size, at 2mm at the spine and 28mm blade height. At just 1.1 oz the knife is light enough to carry in a pocket without noticing it, and at 68mm the blade covers a surprisingly wide range of utility tasks — opening packaging, cutting cord and twine, detail work, and any task where a controlled, precise cut matters more than brute force.
What Customers Are Saying: The one reviewer on this page carries this kogatana as an everyday pocket knife and describes the thin profile as ideal for pocket carry when paired with a blade guard. Day-to-day utility tasks — opening boxes, cutting butcher twine, cryo bags, and cheesecloth — are all covered without issue, and the reviewer notes it as a genuinely fun knife that punches well above its price. The Blue #1 steel and the quality of the grind make a strong impression for a tool at this size and cost.
Care Instructions: Aogami #1 is a reactive carbon steel that will rust quickly if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil before storage will protect against oxidation. Hand wash only. Sharpen on the bevel side on quality water stones; the flat side requires only light lapping to maintain its geometry.
- Maker: Mikisyo Hamono
- Blacksmith: Hiroyuki (Kohsetsu) Nagaike
- Location: Miki City, Japan
- Construction: Hammer Forged, Ni Mai
- Edge Steel: Aogami #1 (Blue Paper Steel #1)
- Cladding: Soft Iron
- Edge Grind: Single Bevel, Right-Sided
- Blade Length: 68mm
- Total Length: 195mm
- Spine Thickness at Heel: 2mm
- Blade Height: 28mm
- Weight: 1.1 oz (52g)
The blade is forged from Aogami (blue paper steel) #2, one of the benchmark carbon steels in Japanese cutlery, known for taking an exceptionally keen edge and holding it well through sustained use. The chisel grind is relieved for left-handed use — the flat side faces left, allowing a left-handed user to work with the same precision and control that a right-handed kogatana provides to its intended user. At 58mm the blade is compact and purpose-built for detail work rather than heavy cutting, and at 2.1 oz total the knife is light enough to use for extended periods without fatigue. The 180mm total length keeps it maneuverable. This is a niche tool, but for the left-handed craftsperson, woodworker, or knife collector, it fills a gap that very few makers bother to address.
Care Instructions: Aogami #2 is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil before storage will protect against oxidation. Hand wash only — never leave in standing water or on a drying rack. Sharpen on the bevel side only on quality water stones; the flat side requires only light lapping to maintain its geometry.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|towh2un94||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-unagi-940mm-129.png||||||Mikisyo Blue #2 Nagoya Unagi 100mm||MA2-941022||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||50.000 ||||||||||||1||1||1||0||||||||Mikisyo's Blue #2 Unagi 100mm is a tool commonly used by sushi cooks in and around Nagoya, Japan. The blade is made from highly regarded Blue #2 carbon steel. The alloy is tough and takes a very keen edge. In the case of this knife, it is clad with a soft iron layer that protects the inner core while lightening and adding strength to the blade. Both metals are reactive, so care must be given to clean and dry the knife carefully.
The blade itself features a great profile for processing eel, which has very tough skin. It has a really cool engraving of a dragon on the blade face.
The blade is mated to a traditional D-shaped handle made from ho wood with a black resin ferrule.
The blades are made from high-carbon steel with a C0.85 composition, giving them excellent cutting performance while requiring proper maintenance. As the steel is reactive, the shears should be wiped clean and kept dry after each use to prevent rust.
The steel is Aogami Super — the highest performing of the Hitachi blue paper carbon steels, capable of reaching exceptional hardness and producing an edge that rewards careful sharpening technique with results that are difficult to achieve in any other steel category. The cladding is ultra-soft iron, the same combination found in Nagaike san's standard kogatanas, here applied to a piece that pushes the format into pure craft territory. The forging, shaping, and finishing are done entirely by hand using traditional techniques, and no two pieces are identical. This is a functional knife — Aogami Super will take and hold a serious edge — but it is equally suited to display and collection. It arrives in a wooden gift box appropriate to the piece.
Care Instructions: Aogami Super is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. Apply a light coat of camellia oil before storage to protect against oxidation. Hand wash only. When sharpening, work the bevel side on quality water stones and strop regularly — Aogami Super rewards consistent maintenance with an exceptional edge. Store in the included wooden box when not in use.
Each knife is made by hand so measurements may vary.
The blade is forged from Aogami (blue paper steel) #2 clad in soft iron, the same layered construction found in Nagaike san's other kogatanas. At 55mm, the blade edge is compact and precise, ground to a right-handed chisel bevel that produces a clean, low-resistance cut with excellent control. The body of the knife is shaped like a fish from tail to tip — 180mm overall — which gives it a distinctive profile that makes it as enjoyable to look at as it is to use. In practical terms, it works well as a compact kitchen utility knife, a box cutter, a grafting tool, a whittling blade, and anywhere a short, sharp, maneuverable edge is more useful than reach. At 1.5 oz, it carries easily in a pocket or tool bag without adding weight.
Care Instructions: Aogami #2 is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil on the blade before storage will protect against oxidation. Hand wash only. Sharpen on the bevel side on quality water stones; the flat back requires only light lapping to maintain its geometry.
The shears are forged from reactive high-carbon steel with a carbon content of C0.85, hardened to approximately HRC 60 — the same hardness range found in quality kitchen knives, which gives these shears an exceptionally keen edge that holds up through the kind of sustained, precise cutting that flower arrangement demands. The 50mm blade is compact and controlled, ideal for working close to the stem with accuracy. At 6.5 oz and 185mm overall the shears have a solid, well-balanced feel in hand. Each pair is packaged in a vinyl pouch. These are a natural gift for anyone who practices ikebana, keeps a serious cutting garden, or simply appreciates hand-forged Japanese tools made by a craftsman who has spent a lifetime at the work.
Care Instructions: The high-carbon steel is reactive and will rust if left wet. Wipe the blades clean and dry thoroughly after each use. A light coat of camellia oil on the blades before storage will protect against oxidation. Do not put in a dishwasher or leave submerged in water. Sharpen on a fine water stone or ceramic rod when the edge begins to dull.
- Maker: Nagaike san (Third-Generation Blacksmith)
- Brand: Mikisyo Hamono
- Type: Ikenobo Flower Arranging Shears
- Steel: Reactive High-Carbon Steel (C0.85)
- HRC: Approx. 60
- Blade Length: 50mm
- Total Length: 185mm
- Weight: 6.5 oz (184g)
- Storage: Vinyl pouch included
The ko deba is a compact version of the traditional deba, Japan's dedicated fish-breaking knife, and at about 105mm, this one is purpose-built for smaller fish, fine filleting work, and detail cuts on herbs and small vegetables. It is forged in a ni mai construction — meaning two-layer — with a White #2 carbon steel edge clad in soft iron, ground to a traditional single bevel on the right side. That single bevel geometry is what sets a ko deba apart from most Western knives, allowing it to follow the contour of bones and skin with a level of precision that a double bevel simply cannot match. White #2 carbon steel is prized for its purity and the exceptionally keen edge it produces straight off the stones.
Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. As a single bevel knife, sharpening is done on the flat side and the bevel side separately — take care to maintain the original geometry. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection.
Each knife is made by hand so measurements may vary.
The kogatana — meaning small knife in Japanese — is a compact, single-bevel utility blade with roots in woodworking, crafts, and fine detail work. At 42mm, this one is a precise, purposeful tool built for tasks that demand control over raw cutting power. It is forged in a ni mai construction — meaning two layer — with a White #2 carbon steel edge clad in soft iron, ground to a traditional single bevel on the right side. White #2 is prized for its purity and the exceptionally keen edge it produces, and the single bevel geometry gives it a level of precision that is simply not achievable with a double bevel grind. This is a working tool made by one of the last true masters of its form.
Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after. Avoid leaving water or moisture on the blade for any length of time. As a single bevel knife, sharpening is done on the flat side and the bevel side separately — take care to maintain the original geometry. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection.
Here is a video of the master of kogatanas:||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mibl2unknoss||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyu-blue-2-unagi-knife-osaka-style-65mm-79.png||||||Mikisyo White #2 Unagi Knife Osaka Style 45mm||MS2-941016||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||50.000 ||||||||||||1||1||1||0||||||||Mikisyo Hamono is a multigenerational kogatana-making blacksmith shop in Miki, Japan. The blade you see here is a type of kogatana called an Unagi knife and is specifically made to clean and process eels in the food industry. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago, but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes the first name to Kohsetsu, namely Kohsetsu Nagaike.
Here is a video of the master of kogatanas:||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mibl2unkn||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-unagi-knife-80.png||||||Mikisyo White #2 Unagi Knife Tokyo 145mm||MS2-941008||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||90.000 ||||||||||||1||1||1||0||||||||Mikisyo Hamono is a multigenerational kogatana-making blacksmith shop in Miki, Japan. The blade you see here is a type of Unagi knife popular in Tokyo and is specifically made to clean and process eels in the food industry. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago, but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes his first name to Kohsetsu, namely Kohsetsu Nagaike.
Each knife is made by hand so measurements will vary.
Here is a video of the master of kogatanas:||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mijakasw21||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/mini-japanese-katana-sword-210mm-30.png||||||Mini Japanese Katana Sword 210mm||KT-22D||knife-accessories > giftideas||Accessories > Gift Ideas > ||20.000 ||||||||||||1||1||1||0||||||||This is a miniature replica katana designed as a decorative item or a letter opener. Made in Japan, the Tokugawa model features a stainless steel blade, black scabbard, and a display stand. The blade is not sharp and is intended for ornamental use only--perfect for a desk display or as a collectible gift.
This is one very light knife indeed, weighing in at just 3.8 ounces. The blade length is longer than the name implies, coming in at 216mm. This is a really nice medium length for almost all cutting applications. Blade height is on the short side of average at 46mm. The spine is quite thin with very little taper.
This nimble knife boasts very good fit and finish and a good out-of-the-box edge. The profile is quite flat up to about 2/3 along, where it transforms to a gently curved edge to the tip. The traditional octagonal ho wood handle has a buffalo ferrule, which is well finished and comfortable in the hand. This is a lovely knife that will find favor with both professional and home cooks seeking a finely made tool that looks as good as it performs.
The blade length on this knife is slightly longer than advertised, at 245mm. The weight and blade height are slightly below average for this length. The spine is quite thin, and therefore the knife has very little taper. The tip is very finely crafted and will be especially appreciated when more delicate cutting work is required.
Of course, the standout visual element of this line of knives is the highly polished Damascus cladding. It really sets these blades apart from most others. Together with a high level of fit and finish and a nicely made solid ho wood and buffalo horn octagonal handle, the Misuzu AUS10 gyuto strikes a handsome pose. But make no mistake, this is a performer first and foremost. We are really pleased to be able to bring this new line of kitchen knives to your attention and kitchen.
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.
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 the loss of control or rigidity. You will be surprised at how usable this knife is. It can take on all but the largest of ingredients. In fact, many home cooks turn to their 150mm petty knives for almost all of their daily cutting and chopping needs.
The great-looking blade is mated to a solid octagonal ho wood handle with a buffalo horn ferrule.
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 that occur during stamp engraving. They're minor and won't affect the performance 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 has sold to its domestic customers over the past 70 years. This bunka is a great multi-use kitchen knife, with a long, flat profile ending in a sharp tip.
Misuzu Knives are produced by a small, family-run blacksmith shop in Miki, Japan.
Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They're minor and won't affect the performance 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 uses 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.
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 a great blade for small tasks like chopping herbs and prepping garnishes. Its 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 that happen during stamp engraving. They're minor and won't affect the performance 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 that happen during stamp engraving. They're minor and won't affect the performance 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 that happen during stamp engraving. They're minor and won't affect the performance 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 its 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 comfortably 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.
The Mitsugo — the name means triple, a reference to the three forged tines — is a traditional Japanese hand hoe designed for two of the most common garden tasks: aerating compacted soil and working out weeds from the root. The tines penetrate and loosen soil efficiently without the tearing action of a flat hoe, making it particularly well suited to established beds, container gardens, and anywhere precise cultivation matters more than raw coverage. The 330mm magnolia wood handle is light and comfortable in hand, and the traditional straight handle geometry suits both standing and kneeling work depending on the task. At 390mm overall this is a compact tool that earns a permanent place in any serious gardeners kit.
Care Instructions: Wipe the steel head clean after each use and allow to dry thoroughly before storing. A light coat of camellia or mineral oil on the metal head will protect against rust during storage. The magnolia wood handle can be treated periodically with linseed or board oil to prevent drying and cracking. Store in a dry location out of prolonged direct sunlight.
- Maker: Mitsugo
- Location: Ono City, Japan
- Type: Mitsugo (Three-Tine Hand Hoe)
- Handle: Magnolia Wood
- Handle Length: 330mm
- Total Length: 390mm
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|mizunoax||item-1||solidtemplate||foldingknives||https://s.turbifycdn.com/aah/chefknivestogo/mizuno-ax-43.png||||||Mizuno Carbon Steel Axe 80mm Curved Handle||MZN-3||resources > foldingknives||Knife Types > Higo Folders, Hunters, Axes > ||150.000 ||||||||||||1||1||1||0||||||||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.
This 9.25-inch plating spoon from Modernist Cutlery is purpose-built for forming clean, elegant quenelles and rochers with precision and consistency. The long, narrow profile and refined bowl shape make it easy to glide through soft foods like mousse, ice cream, butter, purees, and tartare, then shape and release them smoothly onto the plate. The polished stainless surface helps reduce drag and sticking so you can achieve tight, symmetrical forms with confidence.
Crafted from surgical-grade stainless steel, this spoon is durable, corrosion-resistant, and built for professional kitchen use. The handle is slim and ergonomic, offering excellent control for saucing, drizzling, and detailed plating work. Whether you are building composed dishes or refining your presentation skills, this is a versatile tool that adds precision and polish to your kitchen kit.
Care Instructions: Hand wash recommended to maintain finish and performance. Dry thoroughly after washing.
This extra-large 9.25-inch plating spoon from Modernist Cutlery is purpose-built for forming clean, elegant quenelles and rochers with precision and consistency. The long, narrow profile and refined bowl shape make it easy to glide through soft foods like mousse, ice cream, butter, purees, and tartare, then shape and release them smoothly onto the plate. The polished stainless surface helps reduce drag and sticking so you can achieve tight, symmetrical forms with confidence.
Crafted from surgical-grade stainless steel, this spoon is durable, corrosion-resistant, and built for professional kitchen use. The handle is slim and ergonomic, offering excellent control for saucing, drizzling, and detailed plating work. Whether you are building composed dishes or refining your presentation skills, this is a versatile tool that adds precision and polish to your kitchen kit.
Care Instructions: Hand wash recommended to maintain finish and performance. Dry thoroughly after washing.
The octagonal handle, made from magnolia wood, offers a comfortable grip, while the buffalo horn ferrule adds a touch of elegance and stability. This knife showcases the signature kurouchi finish that enhances its rustic, artisanal look, as well as a stainless steel tang to ensure durability and resistance to corrosion. Remember that this knife is made with a carbon steel edge and needs to be towel-dried after use.
Each knife is made by hand so measurements may vary.
Average rating is 4.5
By: Garrett
St. Louis,MIssouriThis is a truly wonderful knife. If you are looking to drop some money on a cleaver you intend to use for a long time this would not be a bad purchase. Handforged,razor sharp out of the box,amazing edge retention and impeccable fit and finish are all attributes of this knife. While it is smalled than most Chukabocho out there its size is perfect for someone working in a professional kitchen where space is tight but a cleaver is still your weapon of choice. It is well balanced and dead straight on the edge,no belly at all. It is slightly thicker than one you might order from Moritaka but perhaps that is just my knife. I have seen absolutely zero loss in functionality though in light of its thickness. This knife is a work of art that I would recommend to any cleaver lover.
0.3By: Andy Williams
Birmingham UKAfter a lot of thought I purchased this Moritaka instead of a stainless blade,I’m so glad I did !
The quality is excellent,it’s a true joy to use and the edge out of the box is superb.
Buy with the knowledge that someone has actually ’made’ the blade for you.
0.3The quality is excellent,it’s a true joy to use and the edge out of the box is superb.
Buy with the knowledge that someone has actually ’made’ the blade for you.
The iron-clad Aogami Super (AS) blades of the Moritaka Supreme series are crafted with a kurouchi finish, the rustic aesthetic of which evinces the centuries of tradition in the art of hand-forged blade-craft that Moritaka brings to bear. The core AS steel is treated to achieve a Rockwell Hardness rating of 64-65, which is ultra-hard. These knives take and hold seriously refined edges and, due to the higher alloy content of AS, are a bit more corrosion-resistant than other carbon blades. Bevels and grinds are symmetric, making this series of knives equally well-suited to right- and left-handed users.
Each knife is made by hand so measurements may vary.
This Chuko Bocho (Chinese Knife) has more than enough length to cover large veggie prep work with ease. The core steel is taken to a Rockwell Hardness rating of 64-65 and is capable of a highly acute and very refined edge. Fit and finish on these knives are very good, though it should be noted that despite the kurouchi finish, the iron cladding and core steel are still reactive and should be cared for as such. These are truly fantastic hand-crafted blades that we are able to offer at very attractive prices.
Each knife is made by hand so measurements may vary.
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 several varieties, including the longer Mioroshi-deba, the shorter Ko-deba, and the medium-sized Ai-deba.
Unlike classic single-beveled deba knives, the Moritaka AS Deba 165mm features a double-bevel grind with a 50/50 profile. This makes the knife easier to use and sharpen. Speaking of which, the core steel is a rather high 64 HRC, which is at the upper end of the scale for Aogami Super. So while this results in a very hard and somewhat delicate edge, it is still a fairly easy blade to sharpen. And these Moritaka AS knives really do take a screaming edge!
Each knife is made by hand so measurements may vary.
Average rating is 5
By: Joost Moree
Westland,The NetherlandsThis is a top product indeed. I allready bought the Gyuto 210 mm directly at Moritaka’s site but the €/Yen hanky panky almost doubled the price of this top product. Just charging as done with Chef’s went perfect. And the cost for shipping is reasonable too.
I love the patina of the Moritaka blades. And the quality of the handles. The holding of the edge property is,as the French say: "hors competition".
A joy just lifting it out of the box; touch it;let the handle caress the palm of your hand; look at it; work with it; clean it and cherish it.
The Kiritsuke 240mm is on its way to be added to the collection. And I think the Santoku an the Petty will follow soon to complete it. And maybe the cleaver,just because it is such a beautiful piece of craftmanship. And so are they all.
0.3I love the patina of the Moritaka blades. And the quality of the handles. The holding of the edge property is,as the French say: "hors competition".
A joy just lifting it out of the box; touch it;let the handle caress the palm of your hand; look at it; work with it; clean it and cherish it.
The Kiritsuke 240mm is on its way to be added to the collection. And I think the Santoku an the Petty will follow soon to complete it. And maybe the cleaver,just because it is such a beautiful piece of craftmanship. And so are they all.
By: Andrew
Dallas,TexasThe craftsmanship of this blade is just beyond words. I was taking back by its out of box sharpness if that’s a word but after I took its across my 3000 stone it was just something amazing.
0.3By: Erik
Los Angeles,CAmy third Moritaka. My favorite knife. sharp. hefty,well balanced. a beautiful knife that is extremely wieldy and feels like an extension of your hand.
0.3By: Matt
Imlay city,MINo frills,pure functionality. I’ve had the knife a bit over 2 weeks and it is a new favorite of mine. Very very sharp,durable,and has a nice weight. It’s a bit of a change to break down fish with a deba if you aren’t used to it but after a few times you will love it! Great purchase
0.3This 180mm deba is also sometimes referred to as a Western deba due to the symmetrical grind and edge bevel. This can be advantageous as the edge is more durable than its single-bevel counterparts and can be used in more applications than simply breaking down whole fish. This is also a tremendous knife for left-handed users who are looking to explore the pattern but don't want to pay large sums of money to have a left-handed run produced by the smith in Japan. Fit and finish are excellent on these knives, and given the amount of metal that is used to produce debas, this is one of the best values to be found in handcrafted AS steel. Please note that these knives now have octagonal magnolia wood handles with buffalo horn ferrules. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary.
By: Jon<,PA
A cheap (-ish) way to a hand made Japanese knife.
Grind on the bevel can be a bit uneven but the steel is great and performance is above price level.
AS steel requires some care (not stainless),but ahhh the edges you get.....
0.3Grind on the bevel can be a bit uneven but the steel is great and performance is above price level.
AS steel requires some care (not stainless),but ahhh the edges you get.....
By: Rick
Eastlake,OHI recently received this knife as a Christmas present from my wife( which is more like a present to her since I do all the cooking:)and as soon as I opened it I was immediately impressed with the look and edge,I own Mac and Misono which I have bought through CKTG and this is by far the prie of my fleet.It cuts like a frickin light saber MAN!@!!
0.3By: S. Hancock
Dallas,TXI rate this knife at 4 of 5 stars.
After about six weeks of use,I am impressed with the sharpness of the blade and the knife’s balance. It feels good in he hand. It is also helpful that the knife has a western double bevel as opposed to the single bevel design found on many Japanese knives.
The knife has a rustic almost rough look,however. It could never be considered a "work of art" as a fine sword might be. I used a food-grade mineral oil on the handle and that helped the appearance a good bit. But a buyer should think of this knife as a very good tool and not an object to be admired.
0.3After about six weeks of use,I am impressed with the sharpness of the blade and the knife’s balance. It feels good in he hand. It is also helpful that the knife has a western double bevel as opposed to the single bevel design found on many Japanese knives.
The knife has a rustic almost rough look,however. It could never be considered a "work of art" as a fine sword might be. I used a food-grade mineral oil on the handle and that helped the appearance a good bit. But a buyer should think of this knife as a very good tool and not an object to be admired.
By: Mike Barber
Indiana,PAI bought this and a matching 130mm petty knife,and they are both absolutely fabulous. They’re light and perfectly balanced,and make my hand-forged Sabatier knives feel downright heavy and clunky. The black finish is very beautiful and serviceable,and stains much less than other carbon steel knives I’ve used. Highly recommended!
0.3By: Dan M
maI recently purchased this gyuto from this website about a month ago. The service was immediate and shipment was hassle free. The knife itself has an undesirable appearance to it at first glance,but has soul... I am a professional chef and have put this blade to use. I use it to cut meat,peeled fruit and tuna primarily... Vegetables with membranes dull the blade quickly in one service,but it still works flawlessly on meats after the emergency tomato slice prep. Is it an all purpose knife? Not necessarily. If you buy this knife you must pamper it. Most of the black has come off due to use,cleaning and honing with a ceramic steel 5 nights a week. The black may be gone but the knife has improved its appearance and shown its true colors by constant care.
0.3By: Jon
Pittsburgh,PAI bought this knife based upon Mark’s recommendation for an excellent carbon-bladed wa-gyuto that could handle a professional environment. I must say,the man knows his knives.
I love how comfortable this knife is,and the edge retention is insane. It was shaving-sharp out of the box,and has maintained that through three solid shifts without any sort of honing,sharpening,etc.
Fit and finish was as good as can be expected on a rustic-looking knife,and I can see the handle lasting for a long time.
Great knife,and yet another great experience dealing with CKTG.
0.3I love how comfortable this knife is,and the edge retention is insane. It was shaving-sharp out of the box,and has maintained that through three solid shifts without any sort of honing,sharpening,etc.
Fit and finish was as good as can be expected on a rustic-looking knife,and I can see the handle lasting for a long time.
Great knife,and yet another great experience dealing with CKTG.
By: Jon
PittsburghI bought this knife as recommended by Mark,and let me just say that he knows his knives. The edge on this thing is ridiculous,and its retention is incredible. It is very lightweight,yet feels sturdy. I bought this to be a workhorse,and it hasn’t let me down once. Yeah yeah,it rusts,blah blah,just wipe it down and dry it after you’re done using it,and you won’t have any problem. This knife looked rustic to begin with,but now that it has formed a patina,it just looks bad@$$. I HIGHLY recommend this knife.
0.3By: mw
Harrisburg,PAExcellent. Handle well finished and seamless. Blade razor sharp and well balances. A+
0.3By: Richard F
Northampton,MAThis in my fifth or sixth knife from CKTG and they are outstanding. There is a lot to like about this knife. I’ve been using it for about three weeks and the steel is everything they say it is. My only complaint is the blade profile. It’s very flat. In fact the knife looks more like a narrow blade santoku than a gyuto. This profile works perfectly well for slicing,but when dicing and chopping the heel of the blade is jarring when it strikes the cutting board. I’ve altered my technique to compensate and even ground the heel down a bit,but I’m pretty sure I will send this knife off to a sharpening service to have its profile reshaped at some point in the future.
0.3By: Anthony R
San FranciscoThis knife was recommended to me by Mark and I am very satisfied. The knife has a great edge and looks great. Great purchase
0.3By: daniel
washington dcThis knife feels like an extension of my hand. After a quick touch up on my stones I julienned 2 gallons of onions and 2 gallons of carrots and the knife was still sharp enough to keep going for the rest of the day doing light work. All the other chef’s and the line cook’s can’t believe that I got it for the price I did.
0.3By: Wes
Los AngelesI’ve had this knife for more than a year and it’s perfect. Of all my knives,this is the one (1) that food sticks to the least; (2) that wedges the least; (3) that sharpens the quickest and easiest; (4) that gets the sharpest; (5) that holds its edge the longest (though I just bought a HAP40 gyuto that I expect will best it in that regard); and (6) is the lightest and most nimble in the hand. The only downside is that it must be wiped after each use. That’s not really much of a downside in my opinion.
0.3This 210mm gyuto features a thin profile at the tip and behind the edge, giving it excellent cutting ability and control. The well-balanced feel in the hand makes it easy to use for long prep sessions, while the 50/50 convex grind allows ingredients to separate cleanly. Aogami Super steel is prized for its ability to take a razor-sharp edge and maintain it longer than most other carbon steels. With its higher alloy content, it also develops patina at a slower rate. These qualities make this knife a standout option for cooks seeking a professional Japanese gyuto at a competitive price.
The octagonal handle is now crafted from magnolia wood, replacing the yew shown in the video.
Care instructions: As with all carbon steel knives, wash and dry immediately after use and avoid prolonged contact with acidic foods. Store in a dry place and sharpen regularly to maintain peak performance.
Each knife is made by hand so measurements may vary.
At the heart of the Moritaka Supreme line is expertly heat-treated Aogami Super steel, renowned for its ability to take and hold a razor-sharp edge. This high-carbon core is clad in soft iron and finished with a rustic kurouchi texture that, while still reactive, provides improved resistance to corrosion. With over 700 years of forging tradition, Moritaka Hamono produces some of the most distinctive knives available—offering outstanding performance, premium materials, and hand-crafted character at remarkable value.
This blade is fitted with a comfortable D-shaped chestnut handle, offering a secure and ergonomic grip for extended use.
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointinfo/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Stephen
Chapel Hill,NCThis is a truly impressive knife. After many hours of research,I went with the Moritaka gyuto and I can hardly say anything negative about it. The blade geometry is excellent and the knife is balanced right where my thumb and pointer pinch the blade,making all all kinds of cutting projects feel easy and natural. The knife seriously feels like an extension of my hand.
The cutting edge was very sharp right out of the box,but I spent twenty minutes on the stone with it and took it to the next level. That was about a month ago and I haven’t had to sharpen again,and I use that knife in a professional kitchen 5 days a week. I just steel it when I come in in the morning and when I get off,and it keeps laser sharp.
And gosh,this knife is pretty as a picture.
The only trouble I have had is a finicky kurouchi. Slicing baby green plantains took off an unfortunate amount of the black finish,and a few other items have caused similar problems - granny smith apples and lotus root off the top of my head. I think it is rigid high acid foods that do it. So now,my kurouchi has a distinct streak pattern in the middle. But everything else about the knife has been so wonderful,I can’t bring myself to take off a star. The octagon handle looks and feels great,the knife is lightweight,nimble,well balanced,and incredibly sharp,and the other sous chef in kitchen reminds me almost daily how jealous he is of my Moritaka knives.
And the service and shipping were impeccable. Bravo.
0.3The cutting edge was very sharp right out of the box,but I spent twenty minutes on the stone with it and took it to the next level. That was about a month ago and I haven’t had to sharpen again,and I use that knife in a professional kitchen 5 days a week. I just steel it when I come in in the morning and when I get off,and it keeps laser sharp.
And gosh,this knife is pretty as a picture.
The only trouble I have had is a finicky kurouchi. Slicing baby green plantains took off an unfortunate amount of the black finish,and a few other items have caused similar problems - granny smith apples and lotus root off the top of my head. I think it is rigid high acid foods that do it. So now,my kurouchi has a distinct streak pattern in the middle. But everything else about the knife has been so wonderful,I can’t bring myself to take off a star. The octagon handle looks and feels great,the knife is lightweight,nimble,well balanced,and incredibly sharp,and the other sous chef in kitchen reminds me almost daily how jealous he is of my Moritaka knives.
And the service and shipping were impeccable. Bravo.
By: Richard Adams
Rio Oso,CAAfter using this knife for almost nine months I find it a real workhorse and a pleasure to use. The steel is almost magical. It holds an incredible keen,and durable,edge. I had some chips that were probably my fault but when I starting sharpening they went away very rapidly. How is that possible? I thought that the steel would be very hard to sharpen since it held such a great edge ….not so! Usually hard steel is hard to sharpen.
I love this knife!
0.3I love this knife!
By: Jake
New York,NYIf you’re looking for a great work horse this one will treat you well. great edge retention and quite easy to sharpen. its hefty and feels substantial in the hand.
0.3By: Bryan
Madison WII picked this knife up from them and i have used it for one day at work so far. Its pretty amaz-balls.
0.3By: B. Cheung
Southborough,MAMy Moritaka Gyuto 240mm came in with a small dent at the middle of the blade. The spine thickness is a bit too thin for this length. I’ve bought a Moritaka Nakiri 165mm before and I love it with its beautiful rosewood handle. I’m disappointed with the Gyuto 240 unfortunately.
0.3By: Aaron Paul
Austin,TXI am extremely please with this purchase. I have been putting off buying another chef’s knife for quite a while and spent a long time deciding which one to buy. This knife is very sharp out of the box. The handle is even nicer than it appears on the webpage. It has a little more weight to it than my other Japanese knives,which I like. The balance point is exactly at the pinch grip point. Helpful and super fast,personable service from the team at CKTG. Ordered late Wednesday night,shipped Thursday and was delivered from WI to TX on Friday before noon! Great knife and fantastic company. This knife is absolutely worth the money.
0.3By: steve
New York,NYgreat knife. sharp OOTB.
0.3By: Matt
Louisville,KYGreat balance,retains its edge well,and is a workhorse in the kitchen. Very pleased with this purchase.
0.3By: Jason Lin
Piscataway,NJReally nice package,the knife is really sharp. When I did the flowing test with the paper,this knife performed really well. However,I do need to point out some miner issue. First,I have to say the Aogami Super Steel is super good,but I found a little rust spot on the blade. Note that it is really normal. Please make sure that you buy the oil to protect the knife ASAP. Overall quality is unbelievable.
0.3Moritaka knives feel at once both substantial yet nimble in hand and are crafted with a compound/convex grind that does a remarkable job separating ingredients. The highlight of this series of hand-forged knives is the core steel. Taken up to 65 HRC, the Aogami Super in these blades is beautiful. Able to handle incredible levels of refinement and steep edges, the steel just feels downright sexy. Edge retention is superb, and durability is very high. To own this 240mm gyuto is to participate in a centuries-old tradition of Japanese blade-craft at its finest.
Each knife is made by hand so measurements may vary.
Moritaka Hamono traces its roots back to the 13th century, originally crafting swords before transitioning into kitchen cutlery five generations ago. Based in Yatsushiro, Japan, the Moritaka family continues to forge blades using traditional methods that reflect centuries of accumulated skill. When you pick up one of their knives, the heritage is immediately apparent—these are purposeful tools shaped by history and refined through experience.
The Supreme series features a core of Aogami Super (Blue Super) steel clad in soft iron using traditional san mai construction. Aogami Super is one of the most respected high-carbon steels in Japanese cutlery, capable of taking an extremely fine edge while offering outstanding edge retention. Hardened to approximately 65 HRC, this 240mm gyuto delivers excellent performance with a compound convex grind that promotes smooth food release and efficient ingredient separation. The kurouchi finish not only gives the blade its distinctive rustic appearance, but also adds a layer of protection to the iron cladding, helping slow corrosion while allowing a natural patina to develop over time.
We have upgraded this knife with a custom octagonal bog oak handle. Bog oak is ancient oak preserved in peat bogs for thousands of years—this material dates back approximately 4,000 years. Over time, the wood naturally darkens, producing deep, rich tones that pair beautifully with the kurouchi finish. The octagonal shape enhances edge awareness and provides a secure, comfortable grip for both push cutting and slicing tasks.
This 240mm gyuto offers the versatility chefs expect from the profile—long enough for proteins and large prep jobs, yet nimble enough for detailed vegetable work. Substantial but balanced, it reflects Moritaka’s long-standing tradition of building serious working knives.
Care Instructions: This knife features reactive high-carbon steel with soft iron cladding. Do not leave the blade wet or soaking. Wash by hand with mild soap, dry thoroughly after each use, and avoid cutting hard, frozen, or highly abrasive materials. A light coat of food-safe oil is recommended if storing for extended periods. Carbon steel will naturally develop a patina with use.
- Blacksmith: Moritaka Hamono
- Location: Yatsushiro, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super (Blue Super)
- Cladding: Soft Iron
- Tang: Stainless Steel
- Edge Grind: Even (See Choil Photo)
- Finish: Kurouchi
- Handle: Octagonal 4,000-Year-Old Bog Oak
- Ferrule: Blackwood
- Spacer: G10
- Weight: 5.7 oz (160 g)
- Blade Length: 242 mm
- Total Length: 395 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 49 mm
- Edge Hardness: 65 HRC
At 250mm, this knife feels balanced and confident in hand, with a slightly forward weight that helps power through product while maintaining control. The convex grind promotes excellent food separation, and the Aogami Super steel takes an extremely sharp edge while offering impressive edge retention. Compared to simpler carbon steels, it is slightly less reactive, though it will still develop a patina with use and requires proper care.
Each knife is made by hand so measurements may vary.
Care Instructions: This knife is made from reactive carbon steel and will patina and can rust if not properly cared for. Hand wash and dry immediately after use. Do not leave wet or soak in water. Avoid cutting frozen foods, bones, or very hard items. Regular stropping or sharpening on a quality sharpening stone will keep the edge performing at its best.
Customer Feedback Summary: Customers consistently describe this knife as a high-performing, character-rich blade with outstanding edge retention and sharpness. Many highlight how easily it takes a refined edge and how long it holds it, even with regular use. The balance and slight forward weight are frequently praised for helping power through tougher ingredients while maintaining control. Users also appreciate the traditional look, kurouchi finish, and overall craftsmanship, often describing it as both a functional tool and a piece of history. Some note that it is not “bomb-proof” and requires proper technique and care, especially due to the thin edge and hard steel, but most view this as a fair trade-off for the performance. Overall, it’s regarded as an exceptional value for Aogami Super and a knife that rewards good technique and maintenance.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|moasgy25cu||item-1||solidtemplate||moasknwibogo||https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-250mm-custom-575.png||||||Moritaka AS Gyuto 250mm Custom||C235||specials > forknco > moritaka-knives > moasknwibogo||Resources > For Knife Collectors > Moritaka Knives > Moritaka AS Customs > ||290.000 ||||||||||||1||1||1||0||||||||This knife was made exclusively for Chefknivestogo using a hybrid shape we nicknamed "Togatta." It's a cross between a gyuto and a sujihiki and was popularized by French knife makers and later copied by a few Japanese knife makers over the years. Pro cooks like the versatile shape very much. Moritaka Supreme knives provide an exceptional rendering of Aogami Super steel sandwiched between softer iron cladding, which is presented with a kurouchi finish. Moritaka is one of the oldest and most storied knife makers on our site. They have been forging blades for over 700 years and that tradition is imbued into this wonderful gyuto.
At 250mm, these knives feel well-balanced and are confidence-inspiring. The 50/50 convex grind does a great job separating ingredients, and the Aogami Super steel is a real treat to use. It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. These knives punch beyond their price point and are a great piece of Japanese blade-making history.
The blade is paired with a lovely custom, 4,000-year-old, bog oak octagonal handle.
Average rating is 4.9
By: Dillard
Vero Beach,FLI purchased this Gyuto recently and couldn’t be happier! The kuro-uchi finish is nice and even but still rough enough that food does not stick. The Aogami Super blade takes an excellent edge and keeps it through hours of use. The blade has an excellent geometry and very flat blade profile which I prefer.
The customer service was second to none also. My order was processed right away and arrived 3 days later.
0.3The customer service was second to none also. My order was processed right away and arrived 3 days later.
By: Evangelos
Berkeley,CABeautiful,sharp,and great steel quality. Highly recommended.
0.3By: Omen Eagle
Portland MELove this knife,I use it every day and take it to bed with me every night! Worth every penny!!
0.3By: Sherms
Perth,WAThis knife is beautifully crafted and very hefty. I bought for two reasons- I was looking for an extremely trusty workhorse knife,and because the Kurouchi look just captivated me. (They say when you buy a knife,you’re taking a piece of the craftsman’s soul with you. If you don’t feel it,it’s not the knife for you)
It’s great for cutting large cuts of meat and for chopping stuff to a powder. You’ll find that the tip will remain incredibly sharp.
But I gave it 4 stars for the following reasons-
Working in Rockpool Bar and Grill (one of Australia’s best restaurants) where presentation is crucial,this knife imparts stains on the foods that are (sadly) crucial to the restaurant.
These two food just happen to be lemons and spanish onions...Carbon steel’s worst enemies lol.
The finish on my knife began to get eaten through as the acids began to take it off. Cut 2mm slices of 40 spanish onions a day and wait for about 30mins and you will notice that the onions turn navy blue/black. The same thing happens for lemons.
Sharpening wise,I put my own bevels- 13degree secondary bevels.
This knife already comes with an extremely large bevel (you WILL see it) and it is advised that you first learn to sharpen knives with such high shinogi lines before you custom sharpen.
One thing I did learn was that this knife does not need microbeveling. It made my herb chopping and chiffonades go to sh** when I added microbevels and all my herbs ended up bruised instead of CUT cleanly.
Using a 1000grit stone took about 45mins of dedicated trial and error to get a proper edge back. I then finished it with a 4000grit JCK stone and a 5000 shapton which brought out a beautiful ’honyaki’ wave-like polish which was pretty much an indication that I had hit that right sharpness.
A quick test on my arm hair and a couple of knicks on my fingers proved me right.
All in all,know what you are looking for before investing in a knife like this :)
0.3It’s great for cutting large cuts of meat and for chopping stuff to a powder. You’ll find that the tip will remain incredibly sharp.
But I gave it 4 stars for the following reasons-
Working in Rockpool Bar and Grill (one of Australia’s best restaurants) where presentation is crucial,this knife imparts stains on the foods that are (sadly) crucial to the restaurant.
These two food just happen to be lemons and spanish onions...Carbon steel’s worst enemies lol.
The finish on my knife began to get eaten through as the acids began to take it off. Cut 2mm slices of 40 spanish onions a day and wait for about 30mins and you will notice that the onions turn navy blue/black. The same thing happens for lemons.
Sharpening wise,I put my own bevels- 13degree secondary bevels.
This knife already comes with an extremely large bevel (you WILL see it) and it is advised that you first learn to sharpen knives with such high shinogi lines before you custom sharpen.
One thing I did learn was that this knife does not need microbeveling. It made my herb chopping and chiffonades go to sh** when I added microbevels and all my herbs ended up bruised instead of CUT cleanly.
Using a 1000grit stone took about 45mins of dedicated trial and error to get a proper edge back. I then finished it with a 4000grit JCK stone and a 5000 shapton which brought out a beautiful ’honyaki’ wave-like polish which was pretty much an indication that I had hit that right sharpness.
A quick test on my arm hair and a couple of knicks on my fingers proved me right.
All in all,know what you are looking for before investing in a knife like this :)
By: Mike H
Raleigh,NCAn absolutely wonderful knife. The flat blade profile and "gentle roughness" finish makes this my everyday go-to knife in my kitchen.
0.3By: Erik
Los Angeles,CAthis knife is truly amazing. Both in workmanship and utility. I like this size and it’s ridiculously sharp. I had the Deba by Moritaka and had to order this... this one I like even more! It’s extremely wieldy despite being a large chefs knife..
0.3By: mario perez
pebble beach ca.amazing knife!razor sharp.so light for such a big knife.cutting meat,dicing veg,fileting fish.knife does it all.also own Moritaka deba.
0.3The Aogami Super steel used in this knife is of the highest quality. It has been treated to a Rockwell hardness of 65 HRC, which allows for excellent edge retention and a very high level of sharpness. The kurouchi finish adds a rustic aesthetic to the knife, while the symmetric convex grind and flatter edge profile make it ideal for push and pull cutting.
The knife is constructed using the traditional technique of San Mai, with a layer of Aogami Super Steel forge-welded between two layers of soft iron. The tang is made of stainless steel for added corrosion resistance. The handle is octagonal in shape and made of magnolia wood, a traditional Japanese handle material known for its durability and beauty. The ferrule is made of buffalo horn, adding a touch of elegance to the knife.
While not inexpensive, we believe that the level of performance, quality of steel, and tradition offered by Moritaka knives make them a tremendous value. Please note that we do not have a saya for this knife. Order yours today and experience the difference in quality.
Each knife is made by hand so measurements may vary.
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.
Average rating is 4.9
By: Kulin
MichiganI have used this knife for everything from chickens to racks of lamb. It performs beautifully and holds a fantastic edge. This is a wonderful knife to work with.
0.3By: Doug Morton
Moreno Valley,CAThis my first experience with a Honesuki. Bought it to use mainly on chickens - it does a great and quick job - looking for more chickens. Like all Moritakas is very high quality,nice and sharp,and holds its edge very well. Great specialty knife.
0.3By: Jaime Grant
Squamish BCIt’s taking a bit for this knife to grow on me,though to be honest I bought it to replace a European boning knife. This knife does very well boning out chickens,which is what it is designed to do. Not so good at removing silcerskin from beef though. It takes a good edge,but needs a lot more work than my Takeda Guyuto and won’t get nearly as sharp. great fit and finish and a beautiful handle. Get one if you are boning out a lot of poultry.
0.3By: Chef Mike
IowaWow,this is the best of the best. I have bought knives everywhere... and this is my favorite.
0.3By: Carl S
Surrey BC CanadaOOTB - Not very sharp,really needed a lot of work starting at a 1000g stone,but considering the steel it became very very sharp after some work,no scratches or warps or anything,just perfect OOTB except for sharpness.
Fit and Feel: Great classic handle,beautiful look to it,very nice pointy tip,a lot heavier than I thought it would be because of the thickness of the steel. But I like some weight when I am boning ;-)
Edge Retention is good
Sharpness is Fantastic
I use this knife for breaking down Lamb primarily (Legs and Shoulders) but it works amazing for chicken,beef and small fish.
Overall a beautiful knife with lots of use and great steel.
0.3Fit and Feel: Great classic handle,beautiful look to it,very nice pointy tip,a lot heavier than I thought it would be because of the thickness of the steel. But I like some weight when I am boning ;-)
Edge Retention is good
Sharpness is Fantastic
I use this knife for breaking down Lamb primarily (Legs and Shoulders) but it works amazing for chicken,beef and small fish.
Overall a beautiful knife with lots of use and great steel.
By: Nic Swogger
Oxford msAwesome knife! Great quality steel for the price,holds a razor sharp edge with minimal maintenance.
0.3By: Kyle Johnson
NJIt took me a while to pick out which Honesuki I wanted. I was looking for a well priced one that I would happy with. I chose this one based on the core steel and octagonal handle which I find better than other handle types. This knife has not let me down. Like others have said it needs a little work out of the box I sharpened on a 4k then 8 stone. Finished on a strop loaded with diamond spray. This knife is one i couldn’t live without.
0.3Moritaka draws on the company's 700 years of experience producing hand-forged blades to produce this 150mm honesuki, or poultry knife. The edges on this knife can be taken extremely steep and through high levels of refinement on the stones. Given the intended purpose, it may be worth keeping the maker's bevel angle in place to avoid chipping when working through poultry joints. We highly recommend this knife for left-handed users as Moritaka has ground the blade symmetrically, which is not the case with most honesukis you will find.
Each knife is made by hand so measurements may vary.
Average rating is 5
By: Sebastian
St. Paul MNI picked this knife up not knowing what to expect having had no experience with a Kiritsuke. I love it. It takes little to put a ridiculous edge on it. It holds the edge very well. Fit and finish are both very nice as I have come to expect. The tip on this knife is exceptionally thin and sharp. My favorite things to do with this knife so far are slicing steak and brunoise of just about anything. Great Knife!
0.3The core steel in the Moritaka Supreme line is a wonderfully treated Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a rustic kurouchi finish. While still reactive, this finish aids in corrosion resistance. Hand-forging blades for over 700 years, Moritaka Hamono offers some of the more unique knives on our site at an incredible value given the performance, fit and finish, premium steel, and handmade nature of the knives. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements will vary.
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.
By: shinjuku
ft. worthGreat knife sharp right out of the box I owned a shun,henckles,two tojiro knives. I must say that the shun and henckles we,and you can get it razor sharp. Also,it’s amazing to me just how long this blade holds it edge. I highly recommend this knife or any other Moritaka for that matter. They are a great deal price wise as far as I’m concerned.
One other thing: ordering from Mark at CKTG is as good as it gets! He’ll inspect knives for you if you ask him,before they are shipped to you,and will take anything back if you are not happy upon its arrival. Shipping is free and QUICK!
0.3One other thing: ordering from Mark at CKTG is as good as it gets! He’ll inspect knives for you if you ask him,before they are shipped to you,and will take anything back if you are not happy upon its arrival. Shipping is free and QUICK!
By: Ryan
San Angelo,TXI bought a few Moritakas years ago and recently bought this one for a friend. The finish and handle quality are far superior on these newer knives. Moritaka does a nice job with their heat treatments. Their blue steel takes and holds a better edge than a Hiromoto AS but not as well as Murray Carter’s. The geometry on these is kind of strange. The thickness at the spine continues down towards the edge for quite a while before tapering. The profile seems more ground than hammered. This makes it a fairly heavy very strong workhorse knife. Not going to fall through carrots but no need to baby it. The Kiritsuke is a real looker.
0.3By: Roy Barris
London UKExtraordinary cutting ease from the shallow bevel geometry extending 1/2 inch up the edge,the uniform thinness of the blade and the heft (good weight). The edge outlasts Blue paper steel (Rockwell 63) on Tadefusa knives,and other lower hardness Aogami steel
0.3By: Jesse nobles
Stockholm SwedenGreat knife,really love the look of it. I like that it is a great workhorse knife and not just a collectors item so i dont feel bad using it in service for a variety of different tasks. Not many complaints about it,out of the box it was sharp but not as sharp as I expected,though I very very easily made it super scary sharp and the edge retention on this knife is unreal. I used in extensivly on my 12 hour shifts and it still remains scary sharp after all that abuse. By far the best knife I have used,I have to be careful,its so sharp it tends to sometimes bite into the board if i push to hard. Highly recommend this knife and any of the moritaka knives...truly feels like a work of art that you can enjoy while working. Thanks to mark for the recommendation.
0.3By: shinjuku
ft. worthGreat knife sharp right out of the box I owned a shun,henckles,two tojiro knives. I must say that the shun and henckles will never be as sharp as this moritaka even out of the box the aogami super steel is far superior to any stainless steel knife by miles!
0.3By: Reese
Ft. worth,TXGreat knife extremely sharp. I have owned a Shun classic,Henckles,a bunch of Tojoro knives,forschner,and Swiss knives all Japanese or western and this knife is the sharpest. I have always been a fan of blue steel knives and I realize the shuns,henckles,etc can never really get as sharp as the blue super steel...great knife,great price,great customer service.
0.3By: Aaron
Akron,OHFirst Moritaka and not my last. Awesome knife all around. The blade is very flat with a little curve at the tip. Out of the box was good to push cut paper. Edge retention is out of this world. Took it to work for two days of hard prep and only stropped it after the end of the day then was good to go. Took it to the stones to touch it up which was easy. Only problem is the D shape handle as I am a lefty but don’t let that stop you. And the usual great service from Mark.
0.3By: Andy Myers
Louisville,KYSo far so good. I have had this knife for just a few weeks but I love it. Super sharp,looks and feels great. First moritaka,but won’t be my last.
0.3By: brent harvey
bonita caThis knife is AMAZING! Otb,very sharp... a minute (literally) on the stones and strop and "wow". Katsura muki is so much easier. The knife provides a good deal of feedback and patina is less of an issue than I expected (in comparison to my yanagiba or usuba). I’m equally impressed with the prompt answers to my question from Mark and excellent service. Also,the free sharpie in the box was a nice treat... I’m always hunting for one at work,and never remember to get one at the store. Thanks again Mark!
0.3By: Tim Armstrong
Decorah,IAThis knife is worth every penny. Was quite decent OOTB,but gave it a quick sharpen and it took a super sharp and precise edge and holds that edge ridicoulously well with a little TLC. This knife has come through heavy prep still holding a serious edge. Aogami super is great steel and moritaka has obviously mastered it. Kiritsuke/gyuto is a unique and very verstile style knife. It is a priviledge to own one from a great company with roots as deep as Moritaka has. I highly rcommend any knife from Moritaka,as well as the superb service from Chef Knives ToGo.
0.3By: Jacob Juhl
*This knife was screaming sharp out of the box. I could not believe it. I have pounded it through all kinds of product from poultry fabrication to veg work and this knife tears through everything I can thorough at it. I don’t use it for fish,I use a single bevel Deba for that,but for work horse tasks it is perfect. I also have a Yanagiba for slicing proteins. Now for the service. These guys are quick to respond,the shipping is mind meltingly fast. I got may two days after I ordered it with free shipping. Will be ordering from them again.
0.3By: Steve D
Glen Head,NYMy awesome wife got this for me for Christmas. It immediately became my number one knife. I haven’t run it over my sharpening stones yet but it was pretty sharp oob. Love the balance and shape of the blade. Feels great in my hand and even flew through some of the tough winter vegetables that we have been working with lately.
Because of the shape of the blade I don’t use it for chopping herbs ( I have my trusty Tojiro for that) but all my slicing and dicing jobs go to the Moritaka.
Thank you Mark and chefknivestogo!!!
0.3Because of the shape of the blade I don’t use it for chopping herbs ( I have my trusty Tojiro for that) but all my slicing and dicing jobs go to the Moritaka.
Thank you Mark and chefknivestogo!!!
The 240mm kiritsuke comes double-beveled and symmetrically ground in Western style, which adds some durability to the edge and an ambidextrous personality to the blade overall. The pattern is excellent for push and pull cutting, and the flatter edge also makes it a fairly decent slicer. These characteristics make it a favorite with cooks who see a good bit of protein work and veggie prep that does not require rocking through large ingredients. Please note that these knives have octagonal magnolia wood handles with buffalo horn ferrules. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary.
The 240mm kiritsuke is a versatile length, well-suited for both professional chefs and serious home cooks. It offers plenty of cutting power while remaining nimble and manageable on most kitchen boards. Unlike traditional kiritsuke profiles, this knife is ground 50/50, making it equally effective for both right- and left-handed users.
The blade is complemented by a striking custom octagonal handle crafted from 4,000-year-old bog oak, adding elegance to its proven performance.
Average rating is 5
By: Huy Bui
HB,CA Love this knife,came sharp out of the box,was easily made sharper.
Fairly thick knife,which is rare among Japanese knives. Slight wedging on a large onion,but that added heft makes the knife a great workhorse.
Can smash & mince garlic with ease,yet can still slice a tomato so thin you can see through it.
Best all around knife I own.
0.3Fairly thick knife,which is rare among Japanese knives. Slight wedging on a large onion,but that added heft makes the knife a great workhorse.
Can smash & mince garlic with ease,yet can still slice a tomato so thin you can see through it.
Best all around knife I own.
By: Michael Pukas
Gypsum,COI’ve had this knife for several weeks now and I absolutely love it! It’s got a very straight edge with a small amount of curve towards the tip,which means it can rock-crop/slice small things like herbs-garlic-shallots. This knife is best suited to push- and pull-cuts with the edge parallel to the board,slicing,peeling and chopping tasks.
I think this line of Moritaka knives is one of the best values to be found! Aogami Blue Super Steel is one of the best steel for kitchen knives due to its hardness,edge retention and resistance to corrosion,and it’s usually very expensive. The fit and finish are excellent. The fact that they use a SS tang shows they pay attention to details. The rosewood handle is an excellent compliment to the kurouchi finish on the blade.
The san-mai construction of this knife gives it a very solid feel. It has a little flex at the tip,but otherwise it’s very rigid. It has decent feedback when cutting/slicing. This may or may not be to your liking. I really like the solid feeling,but find I have to lighten up quite a bit as I’m working or the blade will cut into the board and stick in it. The knife is overall quite light,but is a tad blade heavy.
Came very sharp OOTB but nothing like the edge it can take with some time at the stones. I have a couple of other very nice SS Japanese gyuto’s,and I find myself grabbing for this one more often that the others. I use it for nearly everything – mincing herbs,crushing garlic,slicing & dicing shallots,julienne veg,and slicing meats. Highly recommend!
0.3I think this line of Moritaka knives is one of the best values to be found! Aogami Blue Super Steel is one of the best steel for kitchen knives due to its hardness,edge retention and resistance to corrosion,and it’s usually very expensive. The fit and finish are excellent. The fact that they use a SS tang shows they pay attention to details. The rosewood handle is an excellent compliment to the kurouchi finish on the blade.
The san-mai construction of this knife gives it a very solid feel. It has a little flex at the tip,but otherwise it’s very rigid. It has decent feedback when cutting/slicing. This may or may not be to your liking. I really like the solid feeling,but find I have to lighten up quite a bit as I’m working or the blade will cut into the board and stick in it. The knife is overall quite light,but is a tad blade heavy.
Came very sharp OOTB but nothing like the edge it can take with some time at the stones. I have a couple of other very nice SS Japanese gyuto’s,and I find myself grabbing for this one more often that the others. I use it for nearly everything – mincing herbs,crushing garlic,slicing & dicing shallots,julienne veg,and slicing meats. Highly recommend!
By: Darin
MilwaukeeThis is still my go-to gyuto. the steel takes an awesome edge but is prone to chipping because of its 64 rc hardness. I would but this knife again in a hreatbeat if anything every happened to mine.
this is a knife for knife enthusiasts,to be sure. it needs a lot of TLC but is more than worth it.
Highly recommended.
0.3this is a knife for knife enthusiasts,to be sure. it needs a lot of TLC but is more than worth it.
Highly recommended.
270mm in a kiritsuke tends to be the favored length for pro cooks who have the available cutting real estate to work with. The additional length and weight can be beneficial when chopping a lot of produce and lets the knife get a bit more elevation, able to cover larger objects. This kiri is 50/50 on the grind and the bevel, making it more versatile than its traditional brethren and able to be wielded with identical performance by both right- and left-handed users.
Each knife is made by hand so measurements may vary.
Moritaka Hamono is one of the oldest knife manufacturers we carry on our site and centuries of crafting hand-forged blades have culminated in these wonderful knives. 50/50 convex grinds provide great ingredient separation and the high level of fit and finish on these knives belies the extremely aggressive pricing for such a premium product. We are thrilled to be the only US distributor of these knives, which are truly a piece of Japanese blade-making history and exceptional value. It comes with a nice octagonal magnolia wood handle with a buffalo horn ferrule.
Each knife is made by hand so measurements may vary.
The core steel in the Moritaka AS line is the highly regarded Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a kurouchi finish. While still reactive, this finish aids in corrosion resistance. Moritaka has taken the alloy to 64-65 HRC which is a superb treatment for this steel. Edge retention is top-notch as is the out of the box sharpness. The refinement these knives are capable of is exceedingly high. The kurouchi finish on the blade adds a rustic aesthetic which enhances the traditional character of this lovely nakiri. In a fairly unique twist, Moritaka welds a stainless tang to the hand forged blade to prevent corrosion inside the handle. The classic kurouchi finish on these blades also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a thin blade made for processing vegetables, especially harder ones where thicker blades would wedge or stick. As with most nakiri blades, it is very flat at the edge.
Each knife is made by hand so measurements may vary.
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.
Average rating is 5
By: Doug Morton
Moreno Valley,CALike all Moritakas the Nakiri is a great buy for an exceptional knife. Light,well balanced,and razor sharp out of the box. Holds its edge exceptionally well. If you are looking for an outstanding Nakiri look no farther.
0.3By: ninjachef
sf,caoh god i’m in love.
0.3By: bayrunner
NCThis is my first knife from CKTG. I decided on the Moritaka after talking with Mark and others on the CKTG Forum. Excellent place to go for any questions you may have. I had excellent sales and service from Mark and CKTG. Knife arrived quickly and well packaged. F&F were very good. Very Sharp OOB. I have cut a lot of trinity with this knife and it cuts silky smooth. Overall very happy with this purchase. I will be buying more knives and accessories from Mark and CKTG!
0.3By: Jarome A.
OKC,OKI’ve had this Nakiri for a good two weeks and have put it through its paces. Light,nimble. Super sharp OTB and has kept its edge quite nicely. Highly recommend Moritaka and Chef Knives to Go. Outstanding customer service! Thanks!
0.3By: Jake
New York,NYfeels great in hand. has excellent edge retention,nice edge out of the box,easy to sharpen. great veg knife. keep it dry!
0.3Crafting blades since the 13th century, Moritaka Hamono produces some truly prodigious knives at very attractive price points.
Each knife is made by hand so measurements may vary.
Average rating is 4.9
By: Jonathan Byrd
Tampa,FLGreat looking knife. Excellent fit and finish. Beautiful handle. Super sharp right of the box. Fast delivery. Thanks again.
0.3By: Michiel Vanhoudt
Herentals,BelgiumI received this knife a last week. The edge out of the box was ok,and could slice paper well. I put it on the Edge Pro Apex and sharpened it with the custom Chosera stones before stropping it with compounds from Hand American and Ken’s corner. It’s a laser now as you can see in my video.
I highly recommend this petty to everybody. The fit and finish is incredible and the steel is fantastic.
0.3I highly recommend this petty to everybody. The fit and finish is incredible and the steel is fantastic.
By: chefwatson
Austin,TXGreat knife! I have been replacing my set of work knives and this is perfect for a Wa-styled paring knife.
It is a little larger than most parers but,just a great knife for my purposes. The edge holds up great for long prep sessions and I have yet to have any problems with rust.
I plan on filling in the gaps of my collection with a few more from this line.
0.3It is a little larger than most parers but,just a great knife for my purposes. The edge holds up great for long prep sessions and I have yet to have any problems with rust.
I plan on filling in the gaps of my collection with a few more from this line.
By: Jeff
Toronto,ONGreat little knife from a great family! Very sharp and cuts well. Looks great! Very traditional type of style. Definitely need to wipe dry or it will rust (but should will all knives). Price is great for this knife! Shipping is always great from ChefKnivesToGo - thanks for carrying so many great knives!!
0.3By: Sebastian Galdames
St. Paul MNI was having a hard time finding a paring knife or petty that I liked enough to by. Until I saw this little number. I chose to buy it because it is not to long and the blade has some height to it. My first impression of it out of the box was WOW! Its even More Wicked than it looks on cktg! After polishing the edge a little I gotta saw that it performs better than I had expected,(and I expected a lot). If you like the way it looks then buy it. You will be happy you did. Full Five Stars from me!
0.3By: John M
Schomberg,OntarioThis has become my wifes go to knife and I use it as well.
The feel is different from the Takedas,not better or worse just different. The performance is on par with the Takedas.
My next purchase will be a Moritaka Yanagiba,the only decision is will it be the 270 or 300?
Love the knife.
0.3The feel is different from the Takedas,not better or worse just different. The performance is on par with the Takedas.
My next purchase will be a Moritaka Yanagiba,the only decision is will it be the 270 or 300?
Love the knife.
By: Alex Cabral
Ottawa,ON CAI’ve been using this knife now for a couple of months,it has replaced my shun premiere (pairing) and is the only knife i need for service,the only thing is the rust (since i cut lots of fresh vegetables during service) is a pain to be cleaning it,though i kept the paper that came with the knife and just dry it and packt it back,so far i have only sharpen it once on the whetstone,and still use it everyday,a beautiful knife worth the money
0.3By: Stephen
Chapel Hill,NCBrilliant,perfectly balanced,incredibly sharp out of the box,though it got even better after a few minutes on the stone. This and my Moritaka 240mm gyuto do almost everything I need to do in the kitchen. A beautifully crafted knife.
0.3By: Maurice Doll
Edmonton,Alberta CanadaMost of my Japanese knives are quite heavy,so I purchased this one with lightness and handiness in mind. It does not disappoint. It arrived moderately sharp,but I prefer my blades to be razor sharp. A little time with a fine grit Japanese water stone and my new sink bridge turned this blade into a "shaver" in short order. It comes with an attractive and comfortable rosewood handle that you usually are charged extra for. My wife also prefers it to most of my other heavier knives and her favourable impression certainly helps to justify my obsession with good-quality knives. I would regard this as a very good entry-level knife.
0.3By: teo
san anselmo,caI have used this knife for about 5 months now and i absolutely love it. I use it as a paring knife/utility knife. I had it professionally sharpened and all I have to do from time to time is polish it on a 6000 grit stone and strop and the bite never goes away. Highly recommended for those serious cooks out there. Just keep dry after each use and rust should not be a problem.
0.3By: M
Vail,COThis is a really nice knife,comes quite sharp OTB and sharpens up really easily. I have been using it in a professional kitchen and it holds its edge through many days of work with some gentle stropping.
Its is very light and the blade it nice and thin.
The only thing I would change is it would be nice if the blade had a little more height to it,but not really a big deal.
I will probably buy the 210 if I decide carbon is not too much of a hassle for use at work.
0.3Its is very light and the blade it nice and thin.
The only thing I would change is it would be nice if the blade had a little more height to it,but not really a big deal.
I will probably buy the 210 if I decide carbon is not too much of a hassle for use at work.
Each knife is made by hand so measurements will vary.
At the core is Aogami Super steel, heat-treated to approximately 64–65 HRC. AS steel is prized for taking an extremely refined, acute edge while maintaining outstanding edge retention. The blade is clad in softer iron with Moritaka’s signature kurouchi finish, giving it a rustic, work-driven look, while the san mai construction adds strength and stability. This version is fitted with an oak octagonal handle, a nice upgrade over the standard ho wood handle, offering a more substantial feel in hand and a refined, durable aesthetic. As with all high-hardness carbon steel knives, avoid twisting, prying, or cutting hard items such as bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. This knife will develop a natural patina over time. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a dry place. Each knife is made by hand, so measurements may vary.
Average rating is 5
By: Robert
Pound Ridge,NYMoritaka 150mm petty.
I am always pleasantly surprised when I open a knife box and find a knife that exceeds my expectations. For me that means that the craftsmanship surpasses the price and the knife is just what I wanted and a little more in this case. Rosewood handle with black ferrule,probably pakkawood,very subtle d shaped handle,perfectly fitted to this cool little blade. I like to see the subtle lines where different metals are joined,tang to blade and layer to layer,the distal taper of a handmade knife. Sharpening is easy and the way the blue steel edge gets a mirror shine and keeps it,is really why I buy these things.The copy says you can send it back and they will sharpen it for you so if you dont like meditating at the sink thats an option. As a petty knife the blade is perfect for me. The tip is sharpened for things like superfine dicing of garlic and the blade can rock but also chop flat. Perfect solution for the in between paring,and gyuto zone,although in a pinch it can work as either.Great all purpose knife in the 150mm range. R
0.3I am always pleasantly surprised when I open a knife box and find a knife that exceeds my expectations. For me that means that the craftsmanship surpasses the price and the knife is just what I wanted and a little more in this case. Rosewood handle with black ferrule,probably pakkawood,very subtle d shaped handle,perfectly fitted to this cool little blade. I like to see the subtle lines where different metals are joined,tang to blade and layer to layer,the distal taper of a handmade knife. Sharpening is easy and the way the blue steel edge gets a mirror shine and keeps it,is really why I buy these things.The copy says you can send it back and they will sharpen it for you so if you dont like meditating at the sink thats an option. As a petty knife the blade is perfect for me. The tip is sharpened for things like superfine dicing of garlic and the blade can rock but also chop flat. Perfect solution for the in between paring,and gyuto zone,although in a pinch it can work as either.Great all purpose knife in the 150mm range. R
By: Doug Morton
Moreno Valley,CAIf you are looking for a great buy in a very high quality utility knife - this is it. Very sharp out of the box. Surprisingly light and well balanced. Outstanding buy for the money.
0.3By: David A. Leon
Canoga Park,CaliforniaI purchased this knife along with Takeda Banno Funayki in an an effort to answer the question: "How well do super traditional Japanese blades compete with ultra-modern knives?"
The answer so-far is "incredibly well". Prior to this knife,the highest performance utility knife I ever used was a Misono UX-10 150mm. Now,I still consider that Misono one the highest performance blades I’ve ever used,and I still reach for it,but this little Kurouchi blade is easily it’s equal.
So far,I have not really re-sharpened it. I have only stropped it on balsa wood. So far that is more than enough.
This little beast slices the heads off hard garlic cloves with the greatest of easy,slays bell peppers like it was made for the task,and cuts tomatoes to bits,even when they have a tough skin and mushy insides. This is a super utility knife.
With that said,I am looking forward to the day when I do a full re-sharpening of this knife. The edge is not mirror polished,and suspect that means I can improve it somewhat. It may actually become better than the Misono on that day. Until that moment,I would say they are both equally effect knives.
0.3The answer so-far is "incredibly well". Prior to this knife,the highest performance utility knife I ever used was a Misono UX-10 150mm. Now,I still consider that Misono one the highest performance blades I’ve ever used,and I still reach for it,but this little Kurouchi blade is easily it’s equal.
So far,I have not really re-sharpened it. I have only stropped it on balsa wood. So far that is more than enough.
This little beast slices the heads off hard garlic cloves with the greatest of easy,slays bell peppers like it was made for the task,and cuts tomatoes to bits,even when they have a tough skin and mushy insides. This is a super utility knife.
With that said,I am looking forward to the day when I do a full re-sharpening of this knife. The edge is not mirror polished,and suspect that means I can improve it somewhat. It may actually become better than the Misono on that day. Until that moment,I would say they are both equally effect knives.
By: Kulin
MichiganAs always,I am very pleased with the product and the service.
I use a Moritaka 210mm Gyuto for prepping and this petty is great to switch over when I’m on the line. It catches the eye and works well.
Thank you,thank you.
0.3I use a Moritaka 210mm Gyuto for prepping and this petty is great to switch over when I’m on the line. It catches the eye and works well.
Thank you,thank you.
By: Joe
LouisvilleHave had this knife just one week and I absolutely love it! Very sharp edge right out of the box and an extremely fast delivery,ordered Monday morning and received it on Wednesday!
0.3By: Bear Hendricks
Bosie,IdI have been putting this review off for awhile now thinking the new would wear off and I could give a more accurate review of this knife. The knife came lickety split and fairly sharp OTOTB.After acouple of three weeks I put the stones to it and now this knife is truly amazing. Now that the veggies from the garden are ripening I use this knife everyday and often. For a knife that was just going to be another knife has become my favorite. Love the steel and the handle. Fairly easy to sharpen an holds that edge. And yes you get to wipe it,and wash it right after using it or you get that sweet "It’s not rust it’s Patina! Moritaka AS steel is amazin!
0.3Please note that the video on the page is not current--the handles are now made with ho wood and buffalo horn. The photos are current.
Each knife is made by hand so measurements will vary.
At the core is Aogami Super steel clad in softer iron, forged in traditional san mai construction. The AS steel is known for taking a very fine, acute edge with excellent edge retention, while the iron cladding adds toughness and develops a natural patina over time. The kurouchi finish gives the blade its rustic look and provides a bit of added corrosion resistance. The grind is even and very thin behind the edge for smooth, low-resistance cutting. This version is fitted with an upgraded oak octagonal handle paired with a black urushi colored ferrule, offering a clean, traditional look with a more substantial feel than the standard ho wood handle. As with all high-hardness carbon steel knives, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. This knife will develop a natural patina. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a dry place. Each knife is made by hand so measurements will vary.
Average rating is 3.8
By: Ethiel
Alexandria,VAOutstanding Knife. Very well made and elegant. It is very sharp and very solid and light. A must buy for every household.
0.3By: Ethiel
Alexandria,VaExcellent knife! Well made and light. It is extremely sharp.
0.3By: Rick Manges
JacksonvilleWhen I ordered I was a bit apprehensive about the kurouchi finish. But when I opened the box it was beautifully rustic. It was screaming sharp ootb. It feels great in my large hands. It has just enough height that I can use it on the board with a pinch grip. I put a 12 degree bevel on it and it chops and slices with no wedging or and minimal sticking. After a couple of weeks on onions,tomatoes and some proteins the exposed edge is developing an attractive blue patina. This is a great utility knife that fits nicely between your small petty and gyuto.
Highly recommended.
0.3Highly recommended.
By: B Cheung
Boston,MAThis is a wonderful knife and it is my third Moritaka. This Supreme 165mm Petty has an excellent balance,the thickness if its spine support the knife very well. And of course,it is super sharp. My first Moritaka came with a beautiful rosewood handle,if they are continuing the use of the same kind of wood on their handles,that would be a 5 stars knife easily.
0.3Each knife is made by hand so measurements may vary.
Average rating is 4.3
By: Iguana Don
Miami,FL This knife is a very light weight knife. I think that even MAC knives seem to feel heftier. It’s wicked sharp though and the images online don’t do the knife justice. Well worth the money if you want a feather with a razor’s edge.
0.3By: Cameron Gunn
Boise,IdahoThis is a great deal on a hand made aogami super knife. The coating on mine was a bit sloppy,but aogami super is very appropriately named. I work in a sushi bar 5-6 days a week and was starting to get a bit of soreness/stiffness in the top knuckle of the thumb of my knife hand. I was using a fancy,heavy,modern damascus santoku for my veggie and roll cutting duties and after switching to the Moritaka my thumb is thanking me. This think is astoundingly light! It’s also scary sharp,and like all straight carbon steel it’s (in my opinion) easier to sharpen than soligen,molybdenum,or VG10 steel. The handle is great too. Similar to Shuns D shaped,but with a more pronounced "bump". A feather weight lightsaber.
0.3By: AC
Charlotte NCThis is an excellent deal on a fantastic knife. The kurouchi finish is rough,but delightfully so,if its your taste. The rosewood handle is attractive,lightweight and still well balanced. The blade itself is razor sharp out of the box,and should stay so,as is the nature of Aogami Super steel. I have yet to sharpen,however each knife comes with one free sharpening through moritaka,or should sharpen up easily on your own stones. Overall,this knife is a workhorse with lots of character and a purchase that will not be regretted.
0.3By: stevieo
dcthis is by far the nicest santoku i have seen but i am partial to agomi super steel. i like the fact that a stainless tang was forged to the blade to prevent rusting up in the handle. the kurouchi finish does not bother me in the least. the right handed handle has a slight ridge in the D. very nice overall.
0.3By: eric
Ontario,Canadareceived this knife about 2 weeks ago and really love it,the edge has stayed sharp with lots of use in a professional kitchen. Amazingly light weight and comfortable my first Aogami Super Steel knife. Only complaint is that the appearance of the knife(Kurouchi finish) comes off after wiping it off and cleaning consistently.
0.3By: Nicolas Swogger
Oxford,msThis is my third moritaka,probably won’t ever buy anything else but moritaka ever again. Great craftsmanship,reasonably sharp out of the box,but holds a nasty edge with s little work. Super light and easy to use. Definitely highly recommend this line of knives.
0.3Moritaka Hamono is one of the oldest knife manufacturers we carry on our site and centuries of crafting hand-forged blades have culminated in these wonderful knives. 50/50 convex grinds provide great ingredient separation and the high level of fit and finish on these knives belies the extremely aggressive pricing for such a premium product. We are thrilled to be the only US distributor of these knives, which are truly a piece of Japanese blade-making history and an exceptional value.
The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary.
This is a fun and functional knife that will find favor with chefs who like the height and general dimensions of a cleaver but want a thinner and lighter tool to dispatch vegetables with ease and accuracy. This one comes with a magnolia octagonal handle.
Each knife is made by hand so measurements may vary.
Hammer forged in Yatsushiro, Japan, this knife uses Aogami Super carbon steel as its core, clad in soft iron with a kurouchi finish. Aogami Super is known for exceptional hardness and edge retention, here hardened to approximately 65 HRC for refined, long-lasting sharpness. The iron cladding adds toughness and traditional character, while the stainless steel tang improves overall durability. Each knife is handcrafted, and measurements may vary slightly from piece to piece.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash and dry thoroughly after use. Do not leave wet or store in a damp environment. A patina will develop over time. Avoid cutting frozen foods or hard bones and do not twist the blade during use.
- Blacksmith: Moritaka Hamono
- Location: Yatsushiro, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super
- Cladding: Soft Iron
- Tang: Stainless Steel
- Edge Grind: Even (See Choil Photo)
- Finish: Kurouchi
- Handle: Ho Wood, Octagonal
- Ferrule: Buffalo Horn
- Weight: 3.3 oz (94 g)
- Blade Length: 211 mm
- Total Length: 350 mm
- Spine Thickness at Heel: 3.5 mm
- Blade Height: 32 mm
- Edge Hardness: 65 HRC
Part of the esteemed Supreme series, the knife features Aogami Super steel, expertly treated and integrated into the soft iron by Moritaka's skilled artisans. Boasting extraordinary hardness, this knife achieves impressively refined edges, ensuring longevity and superior slicing performance. The design's flatter edge profile is optimized for this style, enhancing its slicing capabilities to meet the highest standards of culinary excellence.
Each knife is made by hand so measurements may vary.
Average rating is 4.5
By: T. van Rooij
The Netherlands Great knive,but even better service. Knives to go does a Great job in offering costumer service,questions were answered very quick and clear. Shipping was also really quick,+/- 10 working days. In 1 word GREAT
0.3By: Daniel
South Dakopta USAGreat knife and high quality. A pleasure to use
0.3Each knife is made by hand so measurements may vary.
Measuring 11.5 inches by 3 inches, the size is ideal for a standard bumper or other flat surfaces. It has a clean, bold layout that stands out without being over the top. We do not produce these in large quantities, and it is unlikely you will see another one in your neighborhood. It is a small but distinctive way to represent Moritaka and CKTG.
Care Instructions: Apply to a clean, dry surface for best adhesion. Press firmly along the entire length when installing. Avoid applying in very cold temperatures and allow time for the adhesive to set before exposure to heavy moisture.
- Brand: Moritaka
- Exclusive: Chefknivestogo
- Dimensions: 11.5" x 3"
- Application: Exterior or Interior Use
- Quantity: 1 Sticker
Takeo Murata is a traditional blacksmith from Kochi Prefecture who makes high-performance blades in a small workshop using time-honored forging techniques. His knives offer excellent cutting performance and value for both home cooks and professionals.
This nakiri is made with Aogami Super (Blue Super) carbon steel hardened to around HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish, which helps slow rust and patina development. Aogami Super is known for taking a very sharp edge and holding it for a long time.
The knife features an octagonal burnt urushi oak handle, giving it a darker look that pairs nicely with the kurouchi finish while providing a durable and comfortable grip.
Note: The tip is intentionally ground at a slight downward angle for added durability when chopping. See the second photo for reference.
This is an excellent nakiri for anyone looking for traditional Japanese craftsmanship at a very fair price.
Care Instructions:
Specifications:
Takeo Murata is a traditional blacksmith from Kochi Prefecture who makes high-performance blades in a small workshop using time-honored forging techniques. His knives offer exceptional cutting performance and value for both home cooks and professionals.
This funayuki is made with Aogami Super (Blue Super) carbon steel hardened to around HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish that helps slow rust and patina development. Aogami Super is known for taking a very sharp edge and holding it for a long time.
The funayuki profile excels as a versatile utility blade, combining traits of a santoku and petty knife. Its pointed tip excels at detail work and fine cuts, while the flatter edge handles chopping and push cuts with ease.
The knife features an octagonal burnt urushi oak handle, providing durability, grip, and a saturated dark color that pairs beautifully with the kurouchi finish.
This is a great choice for anyone wanting a compact, traditional Japanese all-purpose knife with excellent steel at an approachable price.
Care Instructions:
Specifications:
Takeo Murata works alone in a small forge, combining traditional Japanese forging techniques with modern steel to produce knives that balance performance and value. Each knife is hand-forged, heat-treated, and finished with care — a reflection of generations of Japanese craftsmanship.
This gyuto is built around a core of Aogami Super (Blue Super) carbon steel, hardened to approximately HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish, giving the blade a protective patina layer while preserving the sharpness and reactivity that carbon steel enthusiasts love.
With a balanced profile, generous blade height, and nimble feel, this gyuto suits a wide range of kitchen tasks — from slicing and dicing vegetables to precision cuts of fish, meats, and herbs. The soft-iron cladding contributes to a classic look and natural aging process that only enhances with proper care.
The handle is crafted from oak coated in burnt urushi, with an octagonal shape for a secure grip and traditional feel. This combination of materials — reactive steel, forged finish, and wooden wa handle — gives you a knife that looks, feels, and performs like a custom piece at a modest price.
A great pick for cooks who appreciate traditional Japanese blades, want a carbon-steel edge, and are comfortable maintaining their knives by hand.
Care Instructions:
Specifications:
Takeo Murata is a small-workshop blacksmith in Kochi Prefecture, carrying on traditional Japanese forging methods. Each knife is handmade with care, heat-treated, and finished for reliable performance in the kitchen.
This 210mm kiritsuke features a core of Aogami Super (Blue Super) carbon steel, hardened to about HRC 64 — giving you top-tier edge retention and cutting performance. The core is clad in reactive soft iron with a kurouchi (black-forge) finish, which helps suppress corrosion and allows a natural patina to develop over time.
The blade geometry and size make this kiritsuke a versatile workhorse: long enough for slicing and chopping vegetables, meats, and fish, yet narrow and nimble enough for precision cuts and delicate tasks. The carbon/soft-iron cladding gives the knife a classic rustic look while preserving the full cutting power of carbon steel.
The handle is crafted from octagonal oak with a burnt-urushi finish — a Japanese-style wa handle that feels balanced, secure, and traditional in hand.
Care Instructions:
Specifications:
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.
Takeo Murata is a dedicated blacksmith working in Kochi Prefecture, using traditional forging techniques to craft kitchen knives by hand. His knives offer real Japanese cutlery quality, combining fine steel and classic finishing for chefs and home cooks alike.
This 150 mm petty features a core of Aogami Super (Blue Super) carbon steel, hardened to around HRC 64. The core is clad in reactive soft iron with a kurouchi (black-forge scale) finish, giving the knife a rustic, traditional appearance and helping slow the development of rust or patina. Aogami Super is known for its excellent edge retention and sharpness.
Thanks to its compact size and nimble blade, this petty is ideal for detailed prep tasks — peeling, slicing fruits and vegetables, trimming, herb work, or delicate chopping. It’s a perfect complement to larger knives for everyday kitchen work.
The handle is crafted from octagonal oak with a burnt urushi finish, giving it a durable, natural feel and traditional Japanese aesthetic. The lighter weight and balanced design make this petty comfortable to use for extended prep sessions.
If you want a small, trusted, traditional Japanese utility knife, this Murata petty combines fine steel, expert forging, and practical value in one handcrafted tool.
Care Instructions:
Specifications:
Takeo Murata is a traditional blacksmith from Kochi Prefecture, crafting knives by hand using time-honored forging techniques. His work brings Japanese cutlery heritage into everyday kitchens — producing tools that are dependable, sharp, and excellent value.
This 135 mm petty features a core of Aogami Super (Blue Super) carbon steel, hardened to approximately HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish — a protective, rustic coating that discourages rust while preserving the natural patina effects that carbon steel develops over time.
Compact and nimble, this petty is perfect for smaller prep tasks — peeling, slicing fruits and vegetables, trimming, delicate chopping, or any detailed kitchen work. The petite size offers excellent control, while the sharp carbon core delivers reliable cutting performance.
The handle is made from octagonal oak finished with burnt urushi, giving a rich dark appearance, a comfortable grip, and a classic Japanese aesthetic. This petite knife blends traditional craftsmanship with everyday practicality.
Whether you are refining technique, prepping vegetables, or performing precise tasks, this Murata petty is a versatile, high-quality tool made to last.
Care Instructions:
Specifications:
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair10gr1||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-10000-grit-150.png||||||Nagura Irodori 10,000 Grit||Nagura10K||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||28.500 ||||||||||||1||1||1||0||||||||The Naniwa 10,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 10K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair12gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-12000-grit-102.png||||||Nagura Irodori 12,000 Grit||Nagura12K||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||29.000 ||||||||||||1||1||1||0||||||||The Naniwa 12,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 12K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair20gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-2000-grit-102.png||||||Nagura Irodori 2,000 Grit||Nagura2K||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||19.000 ||||||||||||1||1||1||0||||||||The Naniwa 2,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 2K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair220gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-220-grit-102.png||||||Nagura Irodori 220 Grit||Nagura220||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||15.000 ||||||||||||1||1||1||0||||||||The Naniwa 220 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that since you know the grit, you can match it to a 220-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair30gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-3000-grit-102.png||||||Nagura Irodori 3,000 Grit||Nagura3K||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||23.000 ||||||||||||1||1||1||0||||||||The Naniwa 3,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 3K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair400gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-400-grit-102.png||||||Nagura Irodori 400 Grit||Nagura400||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||16.000 ||||||||||||1||1||1||0||||||||The Naniwa 400 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that since you know the grit, you can match it to a 400-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair50gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-5000-grit-102.png||||||Nagura Irodori 5,000 Grit||Nagura5K||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||24.000 ||||||||||||1||1||1||0||||||||The Naniwa 5,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 5K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair80gr||item-1||solidtemplate||fislst||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-8000-grit-98.png||||||Nagura Irodori 8,000 Grit||Nagura8K||specials > linecooks > sharpening-stones > fislst||Resources > For Professionals > Sharpening Stones > Nagura and Slurry Stones > ||28.000 ||||||||||||1||1||1||0||||||||The Naniwa 8,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to an 8K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nair800gr||item-1||solidtemplate||slurrystones||https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-800-grit-102.png||||||Nagura Irodori 800 Grit||Nagura800||specials > linecooks > shac > slurrystones||Resources > For Professionals > Sharpening Accessories > Naguras and Slurry Stones > ||17.000 ||||||||||||1||1||1||0||||||||The Naniwa 800 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit so you can match it to an 800-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|slurrystones||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/slurry-stones-73.png||||||Naguras and Slurry Stones||||specials > linecooks > shac||Resources > For Professionals > Sharpening Accessories > ||||||||||||||0||1||0||0||||sarurure120g 3krurebl chunagura nair220gr nair400gr nair800gr nair10gr nair20gr nair30gr nair50gr nair80gr nair10gr1 nair12gr||||Nagura and slurry stones are used to raise a slurry on Japanese water stones - a fine suspension of stone particles and water that can speed up cutting, refine the scratch pattern, and condition the stone surface between uses. They are a small addition to a sharpening setup that experienced sharpeners find genuinely useful. This section covers our current selection.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nagibu171||item-1||solidtemplate||nakagawa||https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-bunka-170mm-391.png||||||Nakagawa Ginsan Bunka 170mm||NAHA-B170||specials > forknco > nakagawa||Resources > For Knife Collectors > Nakagawa Hamono > ||350.000 ||||||||||||1||1||1||0||||||||Sakai master smith Satoshi Nakagawa represents the next generation of exceptional blade craftsmanship. On my first trip to Japan, I had the privilege of meeting Kenichi Shiraki, widely regarded as one of the premier blacksmiths in the region. It was there that I was introduced to his apprentice, Satoshi Nakagawa. After a decade of training under Shiraki san, Nakagawa stepped forward to carry on the tradition, establishing himself as a highly respected smith in his own right. Today he leads Nakagawa Hamono in Sakai, producing blades that reflect both deep heritage and modern precision.
This knife is hammer forged in traditional san mai construction with stainless steel cladding and a kasumi finish that highlights the subtle contrast between the core steel and the outer layers. The edge steel is Ginsan, known for its fine grain structure, excellent sharpening response, and stainless convenience. Ground even at 50/50, the blade offers balanced cutting performance and smooth food release. The wenge octagonal handle paired with a buffalo horn ferrule provides a refined look and solid feel in hand, complementing the understated elegance of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
This Ginsan blade is hammer forged in traditional san mai construction with stainless steel cladding and a kasumi finish that highlights the contrast between core and cladding. Ginsan offers the fine grain structure and sharpening ease many cooks associate with carbon steel, combined with the convenience and corrosion resistance of stainless. The grind is even at 50/50 for balanced cutting performance, and the blade moves smoothly through product with low resistance. The wenge octagonal handle paired with a buffalo horn ferrule adds a refined, substantial feel in hand and complements the understated look of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
This Ginsan gyuto is hammer forged in san mai construction with a stainless clad exterior and a kasumi finish that highlights the subtle contrast between core and cladding. The Ginsan edge steel offers the fine grain structure and sharpening feel of carbon steel with the convenience of stainless performance. Ground even at 50/50 for balanced cutting, the blade moves smoothly through product with excellent edge retention and easy maintenance. The wenge octagonal handle with buffalo horn ferrule adds a refined, substantial feel in hand and complements the understated elegance of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
Hammer forged in traditional san mai construction, the blade features a Ginsan stainless steel core clad in stainless steel with a soft kasumi finish. Ginsan offers a fine grain structure that sharpens beautifully while delivering excellent edge retention and corrosion resistance. The grind is even at 50/50 for balanced performance, and the taller blade profile provides strong knuckle clearance and stability. The ebony octagonal handle paired with a buffalo horn ferrule gives the knife a substantial, elegant presence that matches the authority of the 270 mm blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
This kiritsuke is forged in san mai construction using Silver 3, also known as Ginsan steel, with stainless cladding. Ginsan is fully stainless and one of our favorite steels for kitchen knives due to its fine grain structure, clean sharpening feel, and excellent edge retention. The blade is ground even at 50/50 for balanced cutting performance and features the distinctive kiritsuke profile that excels at precise push cutting and slicing tasks. After hearing from our forum customers, we inquired about the sharpening and confirmed that Morihiro san performs the final grind, adding another level of refinement to the blade. The wenge octagonal handle with buffalo horn ferrule gives the knife a refined, substantial presence in hand. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
On my first trip to Japan I visited Mr. Kenishi Shiraki who at the time was considered one of the top blacksmiths in Japan. During my visit I met a young apprentice named Satoshi Nakagawa who had been working with Shiraki san for a couple of years. Now Mr. Shiraki has retired and Nakagawa san has taken over the business and is now a master smith in his own right. He is one of the few blacksmiths that are doing honyaki blades which are very difficult to forge out of a single piece of carbon steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nakamura1||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-1-nakiri-165mm-83.png||||||Nakamura Blue #1 Bunka 165mm||NH1-1-B16B||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||160.000 ||||||||||||1||1||1||0||||||||This 165mm bunka from Nakamura Hamono reflects more than a century of traditional Japanese blade making. The family forge in Nakatsu City, Oita Prefecture on Kyushu has been producing practical working blades since 1900, drawing on deep experience making agricultural tools. The knife features a core of Blue #1 carbon steel, a highly regarded steel known for taking extremely keen edges and holding them well through long prep sessions.
The blade is hammer forged using traditional san mai construction with a Blue #1 core clad in soft iron. This combination provides excellent cutting performance while the softer cladding adds toughness and stability to the harder core steel. The bunka profile offers a flatter section that works well for push cutting along with a pronounced K-tip that excels at detail work and precise vegetable prep. The grind is thin behind the edge for efficient cutting performance while maintaining enough spine thickness to feel solid and confident on the board. As with most high-carbon knives, the blade will develop a natural patina over time and should be dried after use.
Care Instructions: This knife features reactive high carbon steel with soft iron cladding. Wash by hand with mild soap and dry thoroughly after use. Do not leave the knife wet or soaking. Avoid cutting frozen foods, bones, or hard materials. Apply a light coat of food-safe oil if storing the knife for extended periods.
This santoku is forged from Blue #1 carbon steel and constructed using a traditional san mai method, with a soft iron cladding that adds toughness and stability while preserving the sharpness and easy sharpening Blue #1 is known for. The blade is hammer-forged and finished with a rustic kurouchi surface that helps slow oxidation and improves food release during prep. The santoku profile excels at vegetables, proteins, and general kitchen tasks, offering excellent control, a compact working length, and comfortable knuckle clearance. As with all high-hardness carbon steel knives, avoid twisting, lateral force, and hard contact to prevent chipping.
Care Instructions: Carbon steel will develop a natural patina with use. Hand wash only and dry thoroughly after use. Wipe the blade during prep, especially after cutting acidic foods. Do not soak or place in a dishwasher. Avoid cutting frozen foods, bones, or hard objects. Store in a dry place using a blade guard, saya, or magnetic strip, and apply a light coat of camellia or mineral oil for long-term storage.
Each knife is made by hand, so measurements may vary.
The blade is constructed using traditional san mai construction with a Blue #2 carbon steel core clad in stainless steel. This combination provides the excellent cutting performance of carbon steel while reducing maintenance thanks to the protective stainless cladding. A rustic kurouchi finish helps resist corrosion and improves food release during prep. The 210mm gyuto profile offers a versatile balance of length, height, and control, making it an excellent all-purpose knife for vegetables, proteins, and general kitchen work.
Care Instructions: Carbon steel will develop a natural patina with use. Wash by hand with mild soap and dry thoroughly after use. Do not leave the knife wet or soaking and never place it in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Apply a light coat of food-safe oil if storing the knife for extended periods.
This nakiri is a beautiful expression of that heritage. The hand-forged Blue #2 carbon steel core delivers the kind of razor sharpness and easy sharpening that serious cooks prize, while the stainless cladding keeps maintenance demands low. The rustic kurouchi finish adds a layer of corrosion resistance and helps with food release, and the tall blade profile gives excellent knuckle clearance and a stable, confident feel on the cutting board. The octagonal olivewood handle with ebony ferrule is both striking and comfortable in hand.
Customers consistently reach for this nakiri over others in their collection. They praise its light, well-balanced feel and the easy control that comes with it. The added height and length give it a bit more authority on the board without sacrificing agility, and the Blue #2 steel arrives sharp, resharpens easily, and holds its edge exceptionally well day after day.
As with all carbon steel knives, a little routine care goes a long way. Wipe the blade clean during use and dry it immediately after washing — never soak it or put it in the dishwasher. For long-term storage, apply a light coat of camellia or mineral oil to the blade. The olivewood handle benefits from an occasional treatment with board butter or a natural oil to keep it looking its best.
- Brand: Nakamura Hamono
- Location: Nakatsu City, Oita Prefecture, Kyushu
- Construction: Hammer-Forged, San-Mai
- Core Steel: Blue #2 Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi
- Edge Grind: Double Bevel (Even)
- Handle: Octagonal Olivewood with Ebony Ferrule
- Weight: 6.1 oz (172 g)
- Blade Length: 167 mm
- Total Length: 320 mm
- Spine Thickness at Base: 4 mm
- Blade Height: 56 mm
Unlike synthetic abrasives, Nakayama stones are composed of ultra-fine siliceous particles suspended in a compact clay matrix formed through slow consolidation during the late Paleozoic era. This microstructure allows them to abrade steel with high precision while simultaneously burnishing the surface. The result is a uniquely refined edge that synthetic stones rarely replicate: an apex that is both polished and microscopically structured for optimal cutting performance.
Stones from this layer often test and perform at an approximate 15,000–20,000 grit equivalency, with a feedback profile prized for its smooth slurry formation, minimal scratching, and exceptional tactile control. These qualities make Nakayama preferred for the final stages of honing high-hardness steels, including carbon razors, single-bevel kitchen knives, and woodworking tools.
Today, all true Nakayama material is limited, as mining ceased decades ago due to environmental and regulatory restrictions. Each stone, including the one offered here, represents finite, irreplaceable stock—cut by hand, lapped for use, and valued by sharpeners who demand the highest natural finishing performance available.
Approximate Dimensions: 140mm × 97mm × 15mm Weight: 400g||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nakiri-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/nakiri-knives-108.png||||||Nakiris||||resources||Knife Types > ||||||||||||||0||1||0||0||||wahana wehana tallnakiris||mawh2prna16||Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared-off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single-bevel usuba which is also designed specifically for use on vegetables.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naao2kgrbr||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-aotoshi-2k-green-brick-220.png||||||Naniwa Aotoshi 2K Green Brick||GreenBrick||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||95.000 ||||||nivestogo.info/reviews/images/set3/5stars.gif alt=5.0 class=photo border=0>
By: Aaron
Honolulu,HawaiiI don’t know how I lived without this stone. It cuts as fast as a 1k and polishes to a mirror finish. The feedback and feel of this stone is buttery smooth. It’s easy to flatten and doesn’t dish as fast as a 1k superstone. I’m perfectly happy with the edge off this stone,I haven’t felt the need to use a finishing stone,yet.
0.3By: Allen B.
Florence,KYThe green brick is exactly what it says -- a joy to use. It is the best 2000 grit stone I’ve used in years. It produces good mud and does not dish easily. It will last me a lifetime,due to its size. You cannot go wrong with this stone. Absolutely great! Fast shipping,and great products. Thanks Mark,for another good one.
0.3By: Chris Turner
Clinton,MAOutstanding stone!! I’ve had some time to try a mp right from the DMT C/320 and even right from the XC/22o to the Aotoshi 2k with no intermediate stones. It’s "nutrient dense" enough to not only polish out the DMT scratches but put an impressive shine & superb cutting edge on in one shot.
With my new "1-2 Punch" of DMT + Green Brick I no longer dread sharpening Germans. Er,okay...I dread it less. ;)
0.3With my new "1-2 Punch" of DMT + Green Brick I no longer dread sharpening Germans. Er,okay...I dread it less. ;)
By: Aaron
Honolulu,HawaiiI don’t know how I lived without this stone. It cuts as fast as a 1k and polishes to a mirror finish. The feedback and feel of this stone is buttery smooth. It’s easy to flatten and doesn’t dish as fast as a 1k superstone. I’m perfectly happy with the edge off this stone,I haven’t felt the need to use a finishing stone,yet.
0.3By: Allen B.
Florence,KYThe green brick is exactly what it says -- a joy to use. It is the best 2000 grit stone I’ve used in years. It produces good mud and does not dish easily. It will last me a lifetime,due to its size. You cannot go wrong with this stone. Absolutely great! Fast shipping,and great products. Thanks Mark,for another good one.
0.3By: Chris Turner
Clinton,MAOutstanding stone!! I’ve had some time to try a mp right from the DMT C/320 and even right from the XC/22o to the Aotoshi 2k with no intermediate stones. It’s "nutrient dense" enough to not only polish out the DMT scratches but put an impressive shine & superb cutting edge on in one shot.
With my new "1-2 Punch" of DMT + Green Brick I no longer dread sharpening Germans. Er,okay...I dread it less. ;)
0.3With my new "1-2 Punch" of DMT + Green Brick I no longer dread sharpening Germans. Er,okay...I dread it less. ;)
By: Aaron
Honolulu,HawaiiI don’t know how I lived without this stone. It cuts as fast as a 1k and polishes to a mirror finish. The feedback and feel of this stone is buttery smooth. It’s easy to flatten and doesn’t dish as fast as a 1k superstone. I’m perfectly happy with the edge off this stone,I haven’t felt the need to use a finishing stone,yet.
0.3By: Allen B.
Florence,KYThe green brick is exactly what it says -- a joy to use. It is the best 2000 grit stone I’ve used in years. It produces good mud and does not dish easily. It will last me a lifetime,due to its size. You cannot go wrong with this stone. Absolutely great! Fast shipping,and great products. Thanks Mark,for another good one.
0.3By: Chris Turner
Clinton,MAOutstanding stone!! I’ve had some time to try a few different knives on it and I love it! Great,silky smooth feel with a very high polish for a stone rated 2k. I’d guess the finish is closer to 5k almost mirror finish with light pressure. Very fun to use but very easy to gouge if your angle isn’t steady.
0.3By: GRraff
Chicago,ILThis is a great stone for general sharpening in a professional kitchen. It leaves a nice finish and is quick to use.
0.3By: spencer
Eugene,ORA friend let me borrow this stone about a year ago,and I finally purchased it tonight. After using many other systems I found that this stone is the absolute best all around stone I’ve used. I’m the type of person who likes to keep a quality working edge on their knives rather than sharpening from the ground up. This stone is very easy to work with and gives amazing feedback,and not to mention the working surface is huge. The only reason I didn’t order one earlier is they were out of stock the last time I looked for it and no other retailer seems to have this stone. I use this stone as a finish stone and see no necessity of going any finer for almost all of my uses. HIGHLY RECOMMEND.
0.3By: Allen
AlabamaOK stone for the money I mean the stone is huge but in opinion it is picky about what steels it want to sharpen. Softer steels will get screaming sharp and have a nice semi gloss after sharpening,but your harder steels will still get kind of sharp but not really what I call sharp. I was looking for a stone to bridge the gap between 800 or 1000 to 4000 and I believe there are better stones for this. Great service from Mark as always but if I ever wear this huge thing out I believe I would try another 2k stone over this one. Also this stone is very soft it feels like a king almost,again and just my opinion but the one thing this stone is great at is for a working edge work the stone until kind of dry and let it load up to get a nice hazey finish and a decent working edge .
0.3By: Tomás
São Paulo,BrazilBought this stone to sharpen a AS knife. I ’m a noob,but I was able to provide a very good edge very quickly. It’s important to say that this was my last stone,but it put a very fine edge at my kohetsu! Will recommend it for everyone.
Greetings,
Tomás
0.3Greetings,
Tomás
By: Adam Y
San Francisco,CAGreat stone all around for the price. It does clog a bit more than other stones,but you just add more water and keep on sharpening. If you are new to sharpening and looking for 1 decent stone to add to your rougher grit this is the one. Cuts fast and leaves a nice toothy edge. It does tend to dish because its a softer stone,but you get a lot of stone for your money.
0.3By: Kyle
NJThis is a nice stone I don’t know if its me but I don’t think this stone is a joy to use. I bought this stone because of the price and I’ve read that everyone loves this stone. While its a good to have I do notice like someone else has stated that it depends on what steel your sharpening on how well this stone preforms. This stone clogs quite easily but I find cleaning the surface with a nagura really helps improve the preformance and unclog the stone.
0.3In real-world use, this stone shines for edge refinement after coarse work, especially on common stainless steels. It produces a surprisingly refined, semi-polished edge—often compared to higher-grit stones—while maintaining excellent bite and cutting performance. Burr formation is subtle but controlled, removal is easy even on softer steels, and the stone delivers a smooth, velvety sharpening feel that many users find immediately confidence-inspiring.
With an average rating around 4.7 stars, customers consistently praise this stone for its versatility and feel. Many note it cuts closer to a 1K stone with a wet surface but can finish like a 3K–4K as it dries, giving it a uniquely wide working range. Reviewers also highlight its excellent feedback, large size, and ability to produce a refined, high-performing edge on both Western and Japanese knives. Some mention it dishes a bit faster than harder stones, but most agree the performance and enjoyment more than make up for it.
Care Instructions: This is a splash-and-go stone—no soaking required. Add water as needed during use and keep the surface clean to maintain cutting speed. Allow the stone to air dry completely after sharpening. Flatten periodically to ensure consistent performance and even wear.
Average rating is 4.9
By: Crazy Cutter
London (UK)This is a great stone; cuts beautifully and is a great size,wide and long so large gyutos are no problem.
Does tend to build a thick slurry if not kept watered during sharpening but this doesn’t detract from its performance.
0.3Does tend to build a thick slurry if not kept watered during sharpening but this doesn’t detract from its performance.
By: Fritter
Shelby Twp.,MIExcellent quality stone. Very pleased with the performance.
0.3By: Aryanda
Lynnwood,waGood stone!!
0.3By: Arch_E
New OrleansI am very pleased with the performance of this stone. I received this stone by accident; but it turned out to be a great blessing. Having used Ark stones,Norton water stones,and Sigma Power stones,I was really surprised at how well this Chosera 1000 works. First,it’s pretty fast and cuts wonderfully! The stone is super dish resistant! It slowly works up a slurry and polishes blade backs (woodworking chisels and plane blades)to better than all but the Sigma. What I love about the stone is how it continues to work even when loading up. I’ve experienced no glazing with the stone. The green slurry is annoying,but it washes right off without a problem. Likewise,this stone is quick and easy to flatten. And,like the Sigma Power,the Chosera 1000 has a superior feel to the other stones I’ve used. Though the higher price was an initial hinderance to me,I’ll have to say that I expect it to outlast all other stones (well,not the Ark stones) I’ve tried. This stone gets flat,stays flat,and demonstrates excellent longevity. I’m glad I tried it!!!
0.3By: Matt
Rome,NYThis stone is great. It cuts very quickly. Great feedback. I can see why this is one of the best bevel setters out there. Very cool using it.
0.3By: Albert Alhadeff
Corcelles,SwitzerlandI have quite a few different bevel setters that I use for my straight razors. The Chosera is without doubt the best by far. It works equally well for knives. CKTG sells it WITHOUT the base which is far better (do not buy it with the base). You can use both sides that way and it is easier to lap under running water. The feedback is unmatched. I suggest also getting the Chosera 400 for those who want to start with a lower grit. As always,super service and speedy shipping from CKTG.
0.3By: Mike M
Jacksonville,FLIt doesn’t get any better than this stone at the 1k level. It is hard and cuts fast and leaves a smooth bevel. If you are even halfway serious about sharpening,you need to pick up a Chosera 1k. Chefknivestogo has the best prices and top notch service. I highly recommend.
0.3By: Judd
FLGreat stone,it is super hard and cuts fast.
0.3In the long-running discussion about top-tier sharpening stones, the Naniwa Chosera Pro series consistently stands out for its exceptional feedback and ease of use. The 1,000 grit version hits a sweet spot—aggressive enough to remove steel efficiently while still leaving a clean, refined edge that can serve as a stopping point for many users or a perfect bridge to higher grit stones.
This sharpening stone is hard, fast cutting, and slow to dish, producing a consistent scratch pattern that often finishes finer than its stated grit. The tactile and audible feedback is excellent, making it easier to maintain angle control and build a stable, precise edge. It’s also very forgiving, which makes it a great choice for both beginners and experienced sharpeners alike.
Like all stones in the Pro series, the Naniwa Chosera Pro 1,000 is a splash-and-go sharpening stone. A quick wetting of the surface is all that’s required—do not soak, as the resin-bonded construction is not designed for prolonged water exposure.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers consistently describe this sharpening stone as having a smooth, silky feel with excellent feedback and ease of use. It’s frequently praised as a perfect starting point in a sharpening progression, capable of producing very sharp edges while remaining forgiving for newer users. Many note its fast cutting speed combined with a refined finish, along with the convenience of true splash-and-go performance and quick drying. Overall, it’s considered a must-have, versatile sharpening stone that delivers reliable, high-quality results across a wide range of knives and skill levels.
Please note: Naniwa has updated the name of this stone from the Chosera 1,000 to the Naniwa Chosera Pro 1,000 (sometimes spelled Chocera). The stone itself remains unchanged.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nach10supowa||item.||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-10-000-grit-81.png||||||Naniwa Chosera Professional 10,000 Grit||P-390||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||195.000 ||||||
Average rating is 5
By: Socrates7
Washington,DCThis is the best stone made. The only way to better it is with natural stones at two and three times the cost. This is hard,smooth and easy to use. Great edge! Great finish!
0.3By: Timothy
USAFastest cutting 10K stone I have ever used. This super hard stone is one my top finishing stones.
0.3By: Leo Barr
Palma de Mallorca It is a very hard stone yet it polishes it is thicker than a standard Chosera probable 15% since it is an occasional stone unless it is used to sharpen razors daily it is likely to last many years .
Dishing is minimal since the stone is so hard many high grit stones are soft it also means that you can work quickly on it without fear of cutting into it .
Well worth the money especially from CKTG.
0.3Dishing is minimal since the stone is so hard many high grit stones are soft it also means that you can work quickly on it without fear of cutting into it .
Well worth the money especially from CKTG.
Despite its ultra-fine grit rating, this sharpening stone remains efficient and controlled in use. Its hard, dense construction allows it to cut cleanly while wearing very slowly, helping maintain a flat, consistent surface over time. This stability is especially valuable during final honing, where precision and feedback are critical. The result is a highly refined edge that excels at push cutting, fine slicing, and razor work.
Like all stones in the Chosera Pro series, the 10,000 grit sharpening stone is splash-and-go, requiring only light surface wetting. Extended soaking is not recommended due to the resin-bonded composition, which is designed for surface use only.
Stone Size: 210mm x 70mm (8 1/4" x 2 3/4")
Weight: 1.5 lb (686 g)
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers consistently describe this sharpening stone as one of the finest finishing stones available, noting its combination of hardness, smooth feel, and excellent polishing ability. Many highlight its fast cutting speed for such a high grit, along with minimal dishing and long lifespan. Users report achieving extremely sharp, highly polished edges comparable to much more expensive natural stones. Overall, it’s regarded as a top-tier sharpening stone that delivers outstanding results for both knives and razors.
Please note: Naniwa has updated the name of this stone from the Chosera 10,000 to the Naniwa Chosera Pro 10,000 (sometimes spelled Chocera). The stone itself remains unchanged.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nach200grshs||item.||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-2-000-grit-81.png||||||Naniwa Chosera Professional 2,000 Grit||P-320||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||90.000 ||||||
Average rating is 5
By: Socrates7
Washington,DCAn oddball in the lineup,it’s hard to choose this over the 3k as they’re pretty much equivalent. That said,it’s really a great stone -- great feedback,great start to a session -- marries well with the other stones in the line.
0.3By: Tom Brewton
Manchester,NHLike all my other Choseras,this is a hard,but easy to use,stone that yields a good kitchen edge quickly
0.3This sharpening stone allows you to smooth out scratch patterns from coarser stones such as 600 or 800 grit while preparing the edge for higher polishing stones. Thanks to the fast-cutting nature of the Chosera Pro series, the 2,000 grit can also help simplify your progression by covering a wider grit range, reducing the need for additional intermediate stones without sacrificing edge quality.
Like all stones in the Chosera Pro lineup, the 2,000 is hard, fast cutting, and slow to dish, with smooth, controlled feedback that makes it easy to maintain consistent angles. It is a true splash-and-go sharpening stone—simply wet the surface before use. Do not soak, as the resin-bonded construction is not designed for prolonged water exposure.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers describe this sharpening stone as smooth, easy to use, and very well balanced within a progression. Many highlight its excellent feedback and note that it works well as a starting or middle stone, especially when paired with other Chosera stones. Some mention that it overlaps slightly with higher grit options like a 3,000 grit stone, but still appreciate its ability to quickly produce a clean, practical kitchen edge. Overall, it’s regarded as a reliable, high-quality sharpening stone that integrates seamlessly into a wide range of setups.
Please note: Naniwa has updated the name of this stone from the Chosera 2,000 to the Naniwa Chosera Pro 2,000 (sometimes spelled Chocera). The stone itself remains unchanged.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ch3grstba||item-1||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-3000-grit-81.png||||||Naniwa Chosera Professional 3,000 Grit||P-330-Stone||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||125.000 ||||||
Average rating is 5
By: Archie
NOLAFabulous stone! It muds up well and produces a usable,extremely sharp,and polished edge. I bought it as a step to my 6k stone,but it’s actually good enough to be the final edge for most of my woodworking needs. Fast,dish resistant,super cutter,honer,and polisher. What more could one ask?!
0.3By: Luke
New York,NYPro quality,no dish,hard and fast cutting. Very durable,can’t see to scratch it up,even when going hard with the tip of a knife.
0.3By: Singleshot
Washougal,WAChosera 3,000 grit is the best Japanese water stone I have used in 35+ years of experience. Excellent quality product and equally excellent customer service from CNTG.
0.3This sharpening stone is also an excellent bridge in a progression, efficiently refining the scratch pattern left by 1,000 or 2,000 grit sharpening stones while preparing the edge for higher grit finishers such as 5,000 or 10,000. Thanks to the fast-cutting nature of the Chosera Pro series, it achieves this refinement quickly, helping reduce time on the stone while maintaining excellent edge quality.
Like all Chosera Pro sharpening stones, the 3,000 is hard, fast cutting, and slow to dish, with smooth, controlled feedback that makes it easy to monitor edge development. It is a true splash-and-go sharpening stone—just wet the surface before use. Extended soaking is not recommended due to the resin-bonded construction.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers consistently describe this sharpening stone as extremely versatile, with many noting it can serve as both a finishing stone and a standalone solution for achieving a very sharp working edge. Users praise its fast cutting speed, excellent feedback, and resistance to dishing. Several reviewers mention that it produces a refined, polished edge that is more than sufficient for most kitchen and even woodworking tasks. Overall, it’s regarded as a high-performance sharpening stone that delivers professional-level results with efficiency and control.
Please note: Naniwa has updated the name of this stone from the Chosera 3,000 to the Naniwa Chosera Pro 3,000 (sometimes spelled Chocera). The stone itself remains unchanged.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ch400grstwib||item-1||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-400-grit-81.png||||||Naniwa Chosera Professional 400 Grit||P-304||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||70.000 ||||||
Average rating is 4.8
By: Arch_E
New OrleansAs a woodworker,I’m looking for fast,effective ways to flatten blade backs and bevels. The Chosera 400 is truly a fabulous stone. It’s very dish resistant,loads up but still continues to reestablish edges and sharpen without glazing. The Nagura included with it is highly helpful in creating a cutting slurry.
This stone is not messy,produces a matte finish,and enables a 1000 grit stone to clean up the grind marks quite easily. If you’re looking for fast working,long lasting,and a lot less messy stone,the Chosera 400 is the stone to get. I’m amazed no one else has commented. This stone ROCKS!
0.3This stone is not messy,produces a matte finish,and enables a 1000 grit stone to clean up the grind marks quite easily. If you’re looking for fast working,long lasting,and a lot less messy stone,the Chosera 400 is the stone to get. I’m amazed no one else has commented. This stone ROCKS!
By: Tim Armstrong
Decorah,IAFantastic stone stone at a great price. Put a beautiful new edge on my Chroma knives that have taken a year and a half of heavy use without going over a low grit stone. This stone worked beautifully and I’m very glad to now have it in my maintenance line-up to give an older edge new life! Thank you Mark!
0.3By: Ozgur
Izmir,TurkeyChosera #400 is a hard and very dish resistant stone. It takes a little time to form slurry,but then it glides on yanagi’s blade. You may first try this stone for setting bevels/minor repairs on yanagis before going to a rougher stone. I prefer this over Beston #500 on yanagi,because Beston frequently needs water and its abbrasives get cought up in front on shinogi line and scratches the flat part of yanagi.On deba knife,this stone feels a little rougher,because of deba’s thick and narrow blade characteristics. For deba,I would prefer either Naniwa #150 or Beston #220,which Mark added lately. On the other hand,I would prefer it over Beston #500 on deba,as well. On double bevel knives,I don’t like it much because the narrow blade road skids on the stone rather than bite into it. At the end,if you have space for another stone,buy it for single bevel knives to use it for light bevel setting/minor repair work or as intermediary stone between very rough and medium grit stones. Good stone.
0.3By: Jon
Chicago,ILThis stone is a beast. When I first got it,I set bevels and removed chips on over two dozen blades (mostly friends’ neglected knives) before I began to notice the dishing. Very hard,cuts fast,dishes slowly. Excellent coarse grit stone,and feels smoother than 400 when you work with it.
0.3By: K Adams
New BrunswickWow,tough to find Chosera stones in Canada and these were the cheapest. $5 shipping! Unreal,these arrived in the mail before my knife did! Unbelievable service!
0.3By: Tomás
São Paulo,BrazilBought this stone as a rough grit to a AS kohetsu. Tried it today,and i was impressed how fast it cuts and that the edge that it leaves is not rough at all! I read somethings,and this is a splash and go,so when you buy it,don’t soak,it may crack. I recommend it for everyone.
Greetings,
Tomás
0.3Greetings,
Tomás
In the long-running discussion about top-tier water stones, the Naniwa Chosera Pro line consistently stands out for its balance of cutting speed and control. The 400 grit version is the coarsest in the lineup, offering aggressive cutting action while still maintaining a smooth, predictable feel on the blade that makes it easier to manage than many other coarse sharpening stones.
This sharpening stone is hard, fast cutting, and slow to dish, which helps it maintain a flat surface longer during heavy use. Despite its coarse grit, it provides excellent tactile feedback, allowing you to feel exactly what’s happening at the edge as you work. This makes it a strong choice for both experienced sharpeners and those learning proper technique on a coarse stone.
Like all stones in this series, the Naniwa Chosera Pro 400 is a splash-and-go sharpening stone. Simply wet the surface before use—do not soak, as the resin-bonded construction is not designed for prolonged water exposure.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry. Store in a cool, dry place and avoid prolonged exposure to water.
Customer Feedback Summary: Customers consistently praise this sharpening stone for its very fast cutting speed and ability to raise a burr quickly with minimal effort. It’s frequently used for repairing chips, thinning blades, and establishing bevels before progressing to mid- and fine-grit stones. Many reviewers highlight the excellent feedback and smooth feel despite the coarse grit, along with its resistance to loading and slow dishing even after sharpening multiple knives. The splash-and-go convenience is also a major plus, with users noting easy cleanup and minimal prep. Overall, it’s widely regarded as a reliable, high-performance coarse sharpening stone that makes heavy sharpening work efficient and controlled.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nach50grwast||item.||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-5-000-grit-87.png||||||Naniwa Chosera Professional 5,000 Grit||P-350||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||160.000 ||||||
Average rating is 5
By: Socrates7
Washington,DCLet me just say upfront that this is a great stone. Great feedback,slow wearing. The finish the stone leaves is,by itself,almost mirrored. When used with it’s sister,the 10k,the edge is out of this world.
0.3By: jesus
Elgin,Ill.i got different man made watertstones,shapton glass stones,naniwa ss,Norton,but so far this stone is the best stone I ever had. It is hard,and the finish it leaves it so shiny,almost like a mirror. It is like a Coticule,but way cheaper and it gives a better finish. I;d buy it again!!
0.3In the long-running discussion about top-tier sharpening stones, the Naniwa Chosera Pro series is known for its combination of speed, feedback, and durability. The 5,000 grit version stands out for its ability to refine an edge quickly while still offering a firm, controlled feel that helps sharpeners maintain consistent angles and precise edge geometry.
This sharpening stone features a dense, hard structure that resists dishing and allows for efficient polishing. Despite its fine grit rating, it cuts faster than many comparable stones, reducing sharpening time while delivering a crisp, highly refined finish. The feedback is smooth and predictable, making it easy to monitor progress and achieve consistent results.
Like all stones in the series, the Naniwa Chosera Pro 5,000 is a splash-and-go sharpening stone. Simply wet the surface before use—do not soak, as the resin-bonded construction is not designed for prolonged water exposure.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers consistently highlight this sharpening stone for its hard, slow-wearing feel and excellent feedback. Many note that it produces an extremely refined, near mirror-like finish while still cutting efficiently for a 5,000 grit stone. Users often compare the polish to much higher grit stones and appreciate how well it pairs with finer finishing stones for even more advanced results. Overall, it’s widely regarded as a high-performance finishing sharpening stone that delivers both speed and exceptional edge quality.
Please note: Naniwa has updated the name of this stone from the Chosera 5,000 to the Naniwa Chosera Pro 5,000 (sometimes spelled Chocera). The stone itself remains unchanged.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ch600grstba||item-1||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-600-grit-81.png||||||Naniwa Chosera Professional 600 Grit||P-306||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||75.000 ||||||
Average rating is 5
By: nico
Very nice,cuts fast but not too aggressive.
0.3By: Timothy
FLoridaWOW! the best low grit stone I own. Cuts fast and leaves a bright edge. This "stone" is so good I am buying other grits in the lineup.
0.3This balance makes the 600 grit sharpening stone especially useful when you want faster results than a 1,000 grit stone can provide, but don’t need the extreme material removal of a true repair stone. Like the rest of the Chosera Pro lineup, it cuts quickly, dishes slowly, and produces a clean, consistent scratch pattern that refines more easily than its grit rating would suggest. The feedback is firm and responsive, allowing for confident angle control during longer sharpening sessions.
The Naniwa Chosera Pro 600 is a splash-and-go sharpening stone and requires only light surface wetting to perform at its best. Extended soaking is not recommended due to the resin-bonded composition of the stone.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers consistently describe this sharpening stone as fast cutting but well-controlled, offering an excellent balance between aggression and refinement. Many highlight its effectiveness as a bevel setter and a starting point in the sharpening process, while others note that it significantly reduces sharpening time without feeling overly coarse or harsh. It’s often praised as a versatile “in-between” grit that bridges the gap between heavy repair stones and mid-grit sharpening stones. Overall, it’s regarded as a high-performing, dependable sharpening stone that delivers speed, control, and excellent results across a wide range of sharpening tasks.
Please note: Naniwa has updated the name of this stone from the Chosera 600 to the Naniwa Chosera Pro 600 (sometimes spelled Chocera). The stone itself remains unchanged.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ch800grstba||item-1||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/chosera-800-grit-81.png||||||Naniwa Chosera Professional 800 Grit||P-308||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||80.000 ||||||
Average rating is 5
By:
0.3By: Chris Griggs
I purchased this stone to use as a more aggressive alternative to my Sigma Power 1k. I’m finding it to be a great foundation stone for resharpening edges that need a bit more than just a quick touchup. I would categorize it as a 1k on steroids,as it does the same job just faster. It also has that same lovely,consistent,and smooth feel of the whole Chosera line. It’s quite fast,especially when freshly lapped,and while it does leave slightly coarser scratches then a 1k,it is still fine enough that I can use it in the same progression in which I was using my Sigma 1k. While your mileage may vary,in most cases,I believe you could go to the same stones from this that you would go to from a 1k. On edges that are either small,hollow ground,or micro beveled,I’ve been jumping from it all the way up to my Snow White 8k. This may not work for you knife and razor guys,but many of us woodworkers love being able to do these big jumps. On larger areas of steel,such as blade backs,I put my Sigma Power 6k into the mix,and while it does take out the 800 scratches without any trouble,I’m thinking a Chosera 3k,which I’ve used but do not own,would be an ideal stone to follow the 800. I was expecting this stone to be quite thirsty,and while it works best with a soak,it works quite well with a heavy splash; the water tends to sit on top for a while rather than being sucked into the stone right away. Also,because it is relatively hard and fast it really helps you to get your edge geometry correct at the get go. So far I’m also finding this stone less prone to overloading and clogging than some of the other Chosera’s I’ve used,and I think I like it a little better than the Chosera 1k,which I don’t own,but have used a number of times and quite like also. This stone doesn’t get a lot of press,presumably because it is an 800 where as 1k’s tend to be more popular,but keep in mind that a Shapton 1k is also technically an 800 grit stone under the current JIS rating system. If you are looking for a “medium” grit foundational stone,the Chosera 800 is a serious force to reckoned with. I highly recommend it!
0.3The Chosera Pro line is known for three things: fast cutting, slow dishing, and a scratch pattern that polishes above its grit rating. The 800 delivers all three. The resin-bonded construction is designed as a true splash-and-go stone - soaking is not recommended and not needed. Splash the surface, start sharpening. One reviewer who compared it favorably against more expensive and more publicized stones said the feel and results exceeded his expectations, and paired with the Chosera 3000 described the combination as outstanding. Another called it a 1000 grit stone on steroids - faster at the same job, with the same smooth, consistent Chosera feel throughout.
What Customers Are Saying: All six reviewers gave five stars. One experienced sharpener called it his favorite medium stone, noting the feedback when raising a burr is the nicest of any waterstone in its class. A second compared it to the Sigma Power 1000 and found it faster and equally smooth, noting it works well enough that he can jump from the 800 directly to an 8000 grit stone on small or hollow ground edges. A professional chef who uses it as part of a progressive series called the combination of 800, 2000, and a strop the best edges he has achieved. The consensus is a stone that consistently outperforms expectations at its grit level and earns a permanent place in serious sharpening kits.
- Brand: Naniwa
- Series: Chosera Pro (formerly Chosera)
- Origin: Made in Japan
- Grit: 800
- Use: Splash and Go (soaking not recommended)
- Construction: Resin bonded
- Stone Dimensions: 210 x 70 x 20 mm
- Item Number: P-308
Care Instructions: Splash with water before use - do not soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. The 20mm thickness gives this stone excellent longevity with regular flattening maintenance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nalest||item-1||solidtemplate||allnast||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-leather-strop-29.png||||||Naniwa Leather Strop||IU-1100||specials > linecooks > sharpening-stones > allnast||Resources > For Professionals > Sharpening Stones > Naniwa Sharpening Stones > ||39.000 ||||||||||||1||1||1||0||||||||This Naniwa leather strop is mounted on a wooden base to ensure even stropping. Stropping is the crucial final stage in achieving razor-sharp edges, and this strop excels at removing persistent burrs that finer whetstones leave behind, resulting in an exceptionally sharp and smooth finish. It's ideal for daily maintenance and perfecting the sharpening of your knives. Additionally, the strop features a soft, non-slip pad on the bottom to secure it to your countertop during use. Measures 210mm x 70mm x 20mm.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nalowa220gr||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-220-grit-78.png||||||Naniwa Lobster Waterstone 220 Grit||NAJ-502||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||22.000 ||||||||||||1||1||1||0||||||||The Naniwa Lobster series is Naniwa's entry-level waterstone line - full-sized stones at a price that makes it easy to build out a progression without committing to premium stones at every grit. The 220 grit sits at the coarse end of the lineup, designed for the kind of work where you need to move metal quickly: dull edges that have been neglected for too long, minor chips, and establishing bevels on knives that have lost their geometry. It is not a maintenance stone - it is a problem-solving stone that you reach for when a finer grit would take too long.
The Lobster line uses a softer bond than Naniwa's Chosera Pro range, which means it releases abrasive particles more readily and builds a slurry quickly. At 220 grit that softness is actually useful - it keeps the cutting surface fresh and aggressive through the session, which is what you want when your primary goal is metal removal. The stone requires soaking before use, in the traditional waterstone manner - submerge until the bubbles stop, about five minutes, and it is ready. Full-size dimensions at 210 x 65 x 30mm give you a proper sharpening surface that works with standard stone holders. Made by Naniwa in Vietnam, which is how they keep the price at a level that makes coarse grit accessible to everyone.
What Customers Are Saying: The one reviewer gave it five stars and called it a great starting point - noting it is on the softer side but kicks up a burr quickly, works well on both carbon and softer stainless steels, and is exactly the right first step for dull knives and minor chip repairs. That is the precise use case this stone is built for, and it delivers on it.
- Brand: Naniwa
- Series: Lobster
- Origin: Made in Vietnam
- Grit: 220
- Use: Soak before use (approx. 5 minutes)
- Bond: Soft
- Stone Dimensions: 210 x 65 x 30 mm (8.25 x 2.5 x 1.18 in)
- Item Number: NAJ-502
Care Instructions: Soak in water until bubbles stop before each use - approximately five minutes. Flatten regularly with a diamond plate to maintain a true surface; the softer bond means this stone dishes faster than harder stones and benefits from more frequent flattening. Rinse after use and store dry. Handle with care - traditional waterstone construction is more fragile than glass-backed stones.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nalowa30gr||item-1||solidtemplate||allnast||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-3000-grit-89.png||||||Naniwa Lobster Waterstone 3,000 Grit||NAJ-530||specials > linecooks > sharpening-stones > allnast||Resources > For Professionals > Sharpening Stones > Naniwa Sharpening Stones > ||33.000 ||||||||||||1||1||1||0||||||||The 3000 grit stone is where a basic sharpening progression ends for most kitchen knife work - refined enough to produce a clean, polished edge with good cutting performance, practical enough to serve as a daily maintenance stone without overthinking the session. The Naniwa Lobster 3000 puts that finishing capability in a full-sized stone at a price that makes it easy to build out a complete entry-level kit. Pair it with the Lobster 220 for chip repair and the 1000 for bevel setting, and you have a three-stone progression that covers everything most cooks will ever need.
The Lobster series uses a softer bond than Naniwa's Chosera Pro range, which at 3000 grit means the stone generates slurry quickly and transitions smoothly into the polishing work that characterizes this grit level. The stone requires soaking before use - submerge until the bubbles stop, about five minutes - and it is ready to go. At 20mm thick this is slightly thinner than the coarser grits in the Lobster lineup, which is the standard profile for the 3000 version across the series. Full dimensions of 210 x 65mm give you a proper full-size sharpening surface that fits standard stone holders. Made by Naniwa in Vietnam, which is what keeps the Lobster series accessible to anyone building their first serious stone kit.
- Brand: Naniwa
- Series: Lobster
- Origin: Made in Vietnam
- Grit: 3000
- Use: Soak before use (approx. 5 minutes)
- Bond: Soft
- Stone Dimensions: 210 x 65 x 20 mm (8.25 x 2.5 x 0.75 in)
- Item Number: NAJ-530
Care Instructions: Soak in water until bubbles stop before each use - approximately five minutes. Flatten regularly with a diamond plate; the softer bond means this stone dishes faster than harder alternatives and benefits from consistent maintenance. Rinse after use and store dry. Handle with care - traditional waterstone construction is more fragile than glass-backed stones.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|stonebox||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/stone-box-23.png||||||Naniwa Multi Stone 1K/3K w/ Free Stone Holder||MV-510-530||newarrivals||New Arrivals > ||30.000 ||||||||||||1||1||1||0||||||||Introducing the Naniwa Multi Stone 1000/3000 Grit, your go-to solution for honing your blades to perfection. Whether you're a seasoned pro or just starting out, this dependable stone is a must-have addition to your toolkit. Crafted by Naniwa, renowned for quality, this stone is ideal for those beginning their sharpening journey.
The 1,000 grit (red) side sets the perfect edge, effortlessly creating a burr for optimal sharpness. Meanwhile, the 3,000 grit (yellow) side refines and polishes, leaving your blades with a pristine finish. With its Japanese-style waterstone construction, you can trust in its longevity, while its affordability makes it a standout choice.
Proudly crafted in Vietnam, this stone bears the mark of quality. Have any questions? Feel free to reach out to us. Elevate your sharpening game with the Naniwa Multi Stone 1000/3000 Grit.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nanorushmat4||item-1||solidtemplate||stoneholders||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-non-slip-rubber-sharpening-mat-450mm-13.png||||||Naniwa Non-Slip Rubber Sharpening Mat 450mm||No-Slip-Mat||specials > linecooks > shac > stoneholders||Resources > For Professionals > Sharpening Accessories > Stone Holders > ||12.000 ||||||||||||1||1||1||0||||||||The Naniwa Non-Slip Rubber Sharpening Mat is a simple, effective way to stabilize your sharpening setup and keep your work area clean. Made from flexible rubber with excellent grip, it holds your stone securely in place to prevent slipping while you sharpen. You can place your stone directly on the mat or use it underneath a stone holder for added stability.
The large 450mm x 200mm surface gives you plenty of room for any sharpening stone, while also helping to catch water and slurry to protect your countertop. It offers excellent abrasion resistance and good elasticity for long-term durability, and it will not transfer color to your work surface. This is an easy, practical upgrade for any sharpening station.
Care Instructions: Rinse with water after use and allow to air dry. Do not expose to high heat or use with oil-based substances, as prolonged exposure may degrade the material.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naruer||item-1||solidtemplate||rustremovers||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-rust-eraser-198.png||||||Naniwa Rust Eraser - Medium||A-903||specials > linecooks > shac > rustremovers||Resources > For Professionals > Sharpening Accessories > Rust Removers > ||9.000 ||||||||||||1||1||1||0||||||||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||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|allnast||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/all-naniwa-stones-54.png||||||Naniwa Sharpening Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||nalowa220gr nalowa10gr nalowa30gr ch400grstwib ch600grstba ch800grstba nach10grwast nach200grshs ch3grstba nach50grwast nach10supowa nasustbaexth superstone superstones1 nasust5gr superstone5 nasust8grnob na na12grsu naao2kgrbr natr220grst natrst10gr natrst40gr natrst60gr nasnwh8 ornasnwh8k anguforshst nastho harohadefebl yasttr nalest stonebox||||Naniwa is one of the largest and most respected sharpening stone manufacturers in Japan, and the range they produce is broad enough to cover every skill level and sharpening style. This section brings together all the Naniwa lines we carry in one place - Chosera Pro, Super Stones, Gouken, and more. If you are building a Naniwa progression, start here.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naniwa||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-53.png||||||Naniwa Stones||||equipment||Suppliers > ||||||||||||||0||1||0||0||||nalowa220gr nalowa10gr nalowa30gr ch400grstwib ch600grstba ch800grstba nach10grwast nach200grshs ch3grstba nach50grwast nach10supowa nasustbaexth superstone superstones1 nasust5gr superstone5 nasust8grnob na na12grsu naao2kgrbr natr220grst natrst10gr natrst40gr natrst60gr nasnwh8 ornasnwh8k anguforshst nastho harohadefebl yasttr||||Naniwa produces some of the most widely used sharpening stones in the world, and for good reason - consistent quality, a broad grit range, and lines that serve everyone from beginners to professional sharpeners. This is the full Naniwa product selection at CKTG: Chosera Pro, Super Stones, Advance Stones, and all supporting products in one section.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|superstone||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-1-000-grit-2cm-thick-no-base-58.png||||||Naniwa Super Stone 1,000 Grit||S2-410||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||64.000 ||||||
Average rating is 4
By: Tinh Khuong
San Diego,CACuts on the slow side and soft. Aside from that it’s a very nice stone. Good feedback and very forgiving. Just be careful not to gouge it when leading with your edge.
0.3By: Katherine Winters
Greenbrier ArkansasA great stone.The hone feedback is great. Chef Knives To Go had my $61.90 order in my hands in TWO days,at no cost to me. So long as they offer the thicker Naniwa Super Stones Without the base,I will be back. Thank You CKTG
0.3By: Chris Miller
NCThis thing is smooth as butter. Leaves an impressive polish for a 1K. It is soft,but if your a slow and deliberate sharpener,like me,it shouldn’t be a problem.
0.3By: ctrippy1
Atlanta,GaThese stones are softer than any others I’ve ever used,very easy to gouge. They seem to cut more slowly than the Norton stones I had previously but I like the finish it leaves on the edge. Easy to flatten.
0.3A 1,000 stone is a very popular grit because it really starts to refine the edge of a blade. It is a great choice after using a 220 or 400 grit stone. If the edge is not dull or does not need a new bevel set, you really don’t need to start any coarser than this. The Naniwa Super Stones work well for everything from restoring an edge or repairing chips to simply touching up the edge.
Employing a new resin bonding method, these stones have a higher grit concentration and thus provide a fast, efficient, and smooth sharpening process.
Thousands of people have learned to sharpen with these excellent stones and continue to enjoy the results they give. With their slightly softer qualities, they are one of the easiest stones to learn to sharpen on and should provide you with years of productive use. The extra thickness of the new Super Stone aids in its stability and long life. These stones measure 210mm x 70mm x 20mm.
These are true splash-and-go stones that should not be soaked at all.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|na||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-10-000-grit-no-base-2cm-70.png||||||Naniwa Super Stone 10,000 Grit||S2-490||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||108.000 ||||||
Average rating is 4.7
By: Mark Parsons
Lasalle,IllinoisLove-Love-Love this stone. This makes the difference between a sharp and a VERY Sharp knife. This is a must have in your stone arsinal.
0.3By: Singleshot
Washougal,WANaniwa 10,000 grit water stone is high quality. Not as hard as Chosera,but a very good quality stone and excellent customer service from CNTG.
0.3By: Jie
Toronto,OntarioNice fine texture,"must have " item for knife sharp fans.
0.3The Naniwa Super 10,000 grit stone is renowned as one of the best polishing stones around. It leaves an amazing mirror-like finish on the blade of high-end Japanese knives or blades. This allows for ultra-silky cutting and slicing.
These stones are made using a resin bond method, which yields a higher quality stone than the old baked method used with cheaper stones. It offers almost all of the performance of the much more expensive and fragile magnesia-based stones, but at a fraction of the cost. Also, a great benefit of this method is that the stones do not require soaking in water prior to use (in fact, they should never be soaked). A quick spray or splash of water is all that is needed and you're ready to go.
This Naniwa Super 10,000 stone is extremely fine, just slightly more so than the 8,000. Your personal preferences and knife types will be the deciding factor as to which is better suited to your needs. It loads up quickly and is used to give a knife a final polished edge. It makes a perfect finishing stone for the best Japanese stainless or carbon steel knives, or for a high-quality European knife where you want a super fine, smooth, mirror-like edge.
The stones measure 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|na12grsu||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-12000-grit-superstone-no-base-2cm-70.png||||||Naniwa Super Stone 12,000 Grit||S2-491||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||128.000 ||||||
Average rating is 5
By: Jeffrey McFarland-Johnson
Napa,CAThis is a beautiful stone to work with on a Suehiro rubber base. Even slurry produced and you can see exactly what and where material is removed because the stone is white. I’m really glad I got this 12K stone before I strop the blade. I don’t soak the stone,just spray on water or spread a palm full from the faucet. Highly recommended.
0.3The Naniwa Super Stones are high-end sharpening stones (near the very top of the many lines Naniwa makes). CKTG is the sole North American distributor of these stones with no bases, which are made a full 2 cm (0.75”) thick. Many of the cheaper stones you'll find are just 1 cm thick and so can wear down after just a few years of use. Or worse, they stand the chance of cracking more easily since there's just not enough strength in the thin material.
The ceramic compounds used to manufacture these Super Stones are also of very high quality, and so they strike a great balance between their ability to polish a super fine edge without too much work, while still being long-lasting and strong. They tend to sit on the softer side of the stones available. These are truly excellent sharpening stones, suitable for any pro or serious home chef. The 12,000 Super Stone occupies the high end of the grit range of this line and is one of the finest polishing stones available. It will be the final stone you use to obtain that perfect mirror edge.
Overall size is also a feature, as smaller stones are more difficult to work with. It's nice to have the extra surface area when sharpening a santoku or chef's knife. This is a splash-and-go stone, so it must not be soaked. It measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|superstones1||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-2-000-grit-2cm-no-base-70.png||||||Naniwa Super Stone 2,000 Grit||S2-420||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||71.000 ||||||
Average rating is 5
By: Richard
Ewing,NJNaniwa super stone is soft stone. It is a good size stone. Nice feel,and nice feedback. It provides a shiner and smoother finish than other stones at the same grit size.
It is easy to gouge the stone especially when grinding the edge leading.
0.3It is easy to gouge the stone especially when grinding the edge leading.
The Naniwa Super Stones are softer than those in the ubiquitous Naniwa Chosera line. This makes the Super Series ideal for those who are beginners or who prefer a softer and quicker-to-slurry stone. You will also notice that the finer characteristics of the stones make it easier to sharpen without sacrificing overall performance.
This 2K grit stone is fine enough for many sharpening applications. The Naniwa Super stone will leave your knife with an edge better than most factory edges. At this grit size, this stone is considerably finer than any stones marked “fine” that you will find in most outlets.
Each stone measures 210 mm x 70 mm x 20 mm. The stone is certainly thick enough to provide many years of sharpening. We at CKTG are happy to be the only US distributor of Naniwa Super Stones that come in the larger 20 mm thickness without bases.
Unlike traditional Japanese waterstones, these do not require soaking ahead of time. To use these stones, just apply a bit of water to the surface and you’re ready to sharpen. Make sure to dry them thoroughly before storing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nasust5gr||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-3-000-grit-2cm-no-base-70.png||||||Naniwa Super Stone 3,000 Grit||S2-430||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||76.000 ||||||
Average rating is 5
By: Jason Tav
Lake Charles LouisianaAlthough the price was initially a concern,I am very glad I got the 3K SS. I use this on straight razors and I love the feel of the stone - kinda like a pencil eraser but much firmer. Fast cutting very high quality product combined with great service from ChefKnivestogo makes this a perfect option to keep things sharp. Also a worry was how long this stone would last but after using it for a few days I cannot imagine this stone not long outliving me. It is such a fast cutter that it is hard to wear the stone down at all,as long as you don’t overdue lapping this stone will have a 100+ year lifespan.
0.3This is the new version of the Naniwa Super Stone with new packaging. They are made with a new resin bond and a tighter control of grit particle size. This bonding agent gives the stones two distinct advantages. First, the resin bond allows for a higher concentration of abrasive particles compared with less expensive methods of stone bonding. The higher abrasive levels contribute to the speed and ease of sharpening. Second, these resin-bonded stones don't require soaking in water prior to use; just a sprinkle on the top is all that is needed. Do not soak these stones!
The Naniwa 3,000 Super Stone makes for a great final stone--a perfect step up from the 1,000 grit stone. It is also fine enough to be used prior to using an ultra-fine 8,000 or 10,000 grit polishing stone.
For those seeking a silkier edge for their Western-style knives, the Naniwa Super Stone 3,000 makes the perfect finishing stone. If you are sharpening Japanese knives, this stone will reduce your sharpening time when you move on to finer grit stones. This stone loads up very quickly and produces ultra-smooth results. If you are considering purchasing a set of Japanese waterstones, we highly recommend the Naniwa Super Stones as a great place to start your sharpening odyssey.
Do not forget that these are true splash-and-go type stones and must not be soaked under any circumstances. Just apply a slight sprinkle of water and you are ready to create that super edge you've been dreaming about!
These stones measure 210 mm x 70 mm x 20 mm. We are happy to be the only US distributor of Naniwa Super Stones that come in the larger 20 mm thickness without bases.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nasustbaexth||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-baseless-2cm-thick-400x-65.png||||||Naniwa Super Stone 400 Grit||S2-404||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||55.000 ||||||
||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 400 to the Advance 400.
This is the new version of the Naniwa Super Stone with new packaging. They are made with a new resin bond and a tighter control of grit particle size. This bonding agent gives the stones two distinct advantages. First, the resin bond allows for a higher concentration of abrasive particles compared with less expensive methods of stone bonding. The higher abrasive levels contribute to the speed and ease of sharpening. Second, these resin-bonded stones don't require soaking in water prior to use, just a sprinkle on the top is all that is needed. Do not soak these stones!
This particular 400 grit stone is excellent for establishing a new bevel angle or removing chips from the blade. This stone is the lowest grit you will need if you maintain your edges. If your knife or tool is not damaged or allowed to get too dull between sharpening sessions, this 400 would be the coarsest stone you would need.
The stones measure 210 mm x 70 mm x 20 mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|superstone5||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-5-000-grit-no-base-2cm-70.png||||||Naniwa Super Stone 5,000 Grit||S2-450||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||82.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 5,000 to the Advance 5,000.
We are proud to be the exclusive US distributor of this highly regarded range of waterstones featuring a thicker size of 20 mm and no base. The newly formulated Naniwa Super Stones are a softer alternative to their popular Chosera line. They are made with a new resin bonding agent that allows for a higher concentration of abrasive particles compared with other, less expensive methods of stone bonding. The higher abrasive levels enhance the tactile feel of the stone while improving the speed of sharpening. This is a fast-loading stone.
This splash-and-go 5K stone is a perfect final grit for those who prize long-term edge retention on their high-performance Japanese knives. It is the natural next step following the use of a 1K grit stone. On the other hand, if you’re after a silkier edge, the Super Series 5,000 grit is an excellent "stepping stone" prior to taking your knives up to 8,000, 10,000, or even 12,000!
The stones measure 210 mm x 70 mm x 20 mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nasust8grnob||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-8-000-grit-no-base-2cm-70.png||||||Naniwa Super Stone 8,000 Grit||S2-480||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||95.000 ||||||
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!
This particular 400 grit stone is excellent for establishing a new bevel angle or removing chips from the blade. This stone is the lowest grit you will need if you maintain your edges. If your knife or tool is not damaged or allowed to get too dull between sharpening sessions, this 400 would be the coarsest stone you would need.
The stones measure 210 mm x 70 mm x 20 mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|superstone5||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-5-000-grit-no-base-2cm-70.png||||||Naniwa Super Stone 5,000 Grit||S2-450||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||82.000 ||||||
Average rating is 4.8
By: Brent
Hadley MAFast cutting,perfect crisp edges with that shiny but ghostly haze finish. One of my all time favorites.
0.3By: Wilkey
Newark,DEThe Naniwa SS 5K stone is a soft,slow stone that is able to put on a mirror polish that belies it’s grit rating. Easy to use,moderate feel for a beginner,tends to load up quickly on some steels. Overall,a good stone to follow a 1K or 1.2K like the Bester. Follow this with a strop on felt with diamond spray and the knives are good for the week.
0.3By: mw
harrisburg,paawesome stone,leaves a finish like much higher grit stones,cuts very quickly too
0.3By: Richard
Ewing,NJThis Naniwa super stone is a good size soft stone. The finished bevel is mirror shiny; shiner than other 5000 grit stones.
It is easy to gouge the stone especially when grinding the edge leading.
0.3It is easy to gouge the stone especially when grinding the edge leading.
By: Chris Miller
NCThis stone is so smooth. The polish level of the SS series is unmatched. Leaves a nicely refined toothy edge with very almost no scratches.
0.3By: Timothy
FLAfter trying several 5/6k stones this is the one I like best for the 1K,6K then strop on plain leather as taught by Mury Carter.
0.3We are proud to be the exclusive US distributor of this highly regarded range of waterstones featuring a thicker size of 20 mm and no base. The newly formulated Naniwa Super Stones are a softer alternative to their popular Chosera line. They are made with a new resin bonding agent that allows for a higher concentration of abrasive particles compared with other, less expensive methods of stone bonding. The higher abrasive levels enhance the tactile feel of the stone while improving the speed of sharpening. This is a fast-loading stone.
This splash-and-go 5K stone is a perfect final grit for those who prize long-term edge retention on their high-performance Japanese knives. It is the natural next step following the use of a 1K grit stone. On the other hand, if you’re after a silkier edge, the Super Series 5,000 grit is an excellent "stepping stone" prior to taking your knives up to 8,000, 10,000, or even 12,000!
The stones measure 210 mm x 70 mm x 20 mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nasust8grnob||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-8-000-grit-no-base-2cm-70.png||||||Naniwa Super Stone 8,000 Grit||S2-480||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||95.000 ||||||
||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Super 8,000 to the Advance 8,000.
There is a wide variety of very fine waterstones on the market today, and each brand has unique characteristics that give it advantages in different situations. These Naniwa Super Stones from Japan are designed to allow you to sharpen quickly and with a minimum of maintenance. The latest version of these stones is resin-based, so they do not need to be (and should not be) soaked before use. Just a splash of water is all that is required to get you started.
Unlike some of the other resin-based stones on the market, the Naniwa Super Stones will stay flat for a reasonable amount of use, but are soft enough to be easily flattened by traditional flattening stones or diamond plates. Another great advantage of these stones is that their abrasive is formulated so that it easily breaks down in use to give a very smooth sharpening gradient. This 8,000 stone is a wonderful final stage for most knives. We believe it’s a great way to get professional results at the end of your sharpening or reshaping regimen.
The stones are 20 mm thick and do not come on a solid plastic base. They are a US-exclusive CKTG item. At 0.75” thick, these stones will last for years of average use.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|superstones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stones-75.png||||||Naniwa Super Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||nasustbaexth superstone superstones1 nasust5gr superstone5 nasust8grnob na na12grsu yasttr||||The Naniwa Super Stones are now called the Naniwa Advance Stones. Naniwa says they improved them by tightly controlling the grit sizes for more consistent and accurate cutting. These stones are resin-infused stones that are fast-cutting and silky smooth. Great for kitchen knives or razors. The Advance stones are splash-and-go and don't require soaking. Perma-soaking these stones is not recommended.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|natrst10gr||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-1000-grit-60.png||||||Naniwa Traditional Stone 1,000 Grit||T-210||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||26.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 1,000 to the Standard 1,000.
Naniwa has long been known for exceptionally high-quality stones, and these Traditional stones are no exception. These are water stones and require soaking before use; the coarser the grit, the more readily it will absorb the water.
This line of Traditional stones is a great balance of price and quality, being thick enough for years of use but without the higher price tag of some of their other stone lines.
Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|natr220grst||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-220-grit-stone-86.png||||||Naniwa Traditional Stone 220 Grit||T-102||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||34.000 ||||||||||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 220 to the Standard 220.
It's always hard to find a good, inexpensive, low-grit stone, but Naniwa has a nice one here. The Traditional stone series has a number of nice stones in its line, and this one is a quick cutter that makes short work of setting a bevel and quickly removing steel before progressing to a finer stone. The scratch pattern produced on this stone makes it an easy jump to a middle grit stone like a 1K. Like most low grit stones, it wears somewhat quickly and is thirsty, so we recommend a 5-10 minute soak before you start sharpening, and if it dries out during your session, just splash more water on the surface. Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|natrst40gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-4000-grit-76.png||||||Naniwa Traditional Stone 4,000 Grit||T-940||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||71.000 ||||||||||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 4,000 to the Standard 4,000.
Naniwa Traditional Stone 4,000 Grit is imported by CKTG directly from Naniwa Abrasives in Sakai, Japan. The stone is excellent for finishing your edges and produces a nice cutting edge for most foods. We recommend a quick soak until the bubbles come out before using. We also recommend you flatten the stone when it begins to dish and load with our CKTG 140 Grit Diamond plate.
Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|natrst60gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-6000-grit-60.png||||||Naniwa Traditional Stone 6,000 Grit||T-360||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||52.000 ||||||||2.000 ||||1||1||1||0||||||||The Naniwa Traditional 6000 is a reliable finishing stone that has been in the lineup long enough to earn a straightforward reputation: it works, it lasts, and it produces a sharp, refined edge with a polished bite that performs well on Japanese kitchen knives. It is also sold under the name Naniwa Standard 6000 - same stone, name change only, so if you see either version the product is identical.
At 6000 grit this stone sits in the finishing range. It removes the scratch pattern left by medium stones and refines the edge bevel to a smooth, polished surface that takes a keen, long-lasting edge. The abrasive quality is consistent throughout the stone, and the surface is forgiving enough for cooks who are still developing their sharpening technique while capable enough for experienced sharpeners who want a dependable finisher in their rotation. Soak the stone for 5 to 10 minutes before use and add water as needed during sharpening to keep the surface working cleanly. A good choice as a standalone finisher after a medium stone, or as part of a progression leading to a strop.
0.3There is a wide variety of very fine waterstones on the market today, and each brand has unique characteristics that give it advantages in different situations. These Naniwa Super Stones from Japan are designed to allow you to sharpen quickly and with a minimum of maintenance. The latest version of these stones is resin-based, so they do not need to be (and should not be) soaked before use. Just a splash of water is all that is required to get you started.
Unlike some of the other resin-based stones on the market, the Naniwa Super Stones will stay flat for a reasonable amount of use, but are soft enough to be easily flattened by traditional flattening stones or diamond plates. Another great advantage of these stones is that their abrasive is formulated so that it easily breaks down in use to give a very smooth sharpening gradient. This 8,000 stone is a wonderful final stage for most knives. We believe it’s a great way to get professional results at the end of your sharpening or reshaping regimen.
The stones are 20 mm thick and do not come on a solid plastic base. They are a US-exclusive CKTG item. At 0.75” thick, these stones will last for years of average use.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|superstones||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stones-75.png||||||Naniwa Super Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||nasustbaexth superstone superstones1 nasust5gr superstone5 nasust8grnob na na12grsu yasttr||||The Naniwa Super Stones are now called the Naniwa Advance Stones. Naniwa says they improved them by tightly controlling the grit sizes for more consistent and accurate cutting. These stones are resin-infused stones that are fast-cutting and silky smooth. Great for kitchen knives or razors. The Advance stones are splash-and-go and don't require soaking. Perma-soaking these stones is not recommended.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|natrst10gr||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-1000-grit-60.png||||||Naniwa Traditional Stone 1,000 Grit||T-210||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||26.000 ||||||||2.000 ||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 1,000 to the Standard 1,000.
Naniwa has long been known for exceptionally high-quality stones, and these Traditional stones are no exception. These are water stones and require soaking before use; the coarser the grit, the more readily it will absorb the water.
This line of Traditional stones is a great balance of price and quality, being thick enough for years of use but without the higher price tag of some of their other stone lines.
Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|natr220grst||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-220-grit-stone-86.png||||||Naniwa Traditional Stone 220 Grit||T-102||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||34.000 ||||||||||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 220 to the Standard 220.
It's always hard to find a good, inexpensive, low-grit stone, but Naniwa has a nice one here. The Traditional stone series has a number of nice stones in its line, and this one is a quick cutter that makes short work of setting a bevel and quickly removing steel before progressing to a finer stone. The scratch pattern produced on this stone makes it an easy jump to a middle grit stone like a 1K. Like most low grit stones, it wears somewhat quickly and is thirsty, so we recommend a 5-10 minute soak before you start sharpening, and if it dries out during your session, just splash more water on the surface. Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|natrst40gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-4000-grit-76.png||||||Naniwa Traditional Stone 4,000 Grit||T-940||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||71.000 ||||||||||||1||1||1||0||||||||Please note that Naniwa changed the name of this stone from the Traditional 4,000 to the Standard 4,000.
Naniwa Traditional Stone 4,000 Grit is imported by CKTG directly from Naniwa Abrasives in Sakai, Japan. The stone is excellent for finishing your edges and produces a nice cutting edge for most foods. We recommend a quick soak until the bubbles come out before using. We also recommend you flatten the stone when it begins to dish and load with our CKTG 140 Grit Diamond plate.
Measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|natrst60gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-6000-grit-60.png||||||Naniwa Traditional Stone 6,000 Grit||T-360||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||52.000 ||||||||2.000 ||||1||1||1||0||||||||The Naniwa Traditional 6000 is a reliable finishing stone that has been in the lineup long enough to earn a straightforward reputation: it works, it lasts, and it produces a sharp, refined edge with a polished bite that performs well on Japanese kitchen knives. It is also sold under the name Naniwa Standard 6000 - same stone, name change only, so if you see either version the product is identical.
At 6000 grit this stone sits in the finishing range. It removes the scratch pattern left by medium stones and refines the edge bevel to a smooth, polished surface that takes a keen, long-lasting edge. The abrasive quality is consistent throughout the stone, and the surface is forgiving enough for cooks who are still developing their sharpening technique while capable enough for experienced sharpeners who want a dependable finisher in their rotation. Soak the stone for 5 to 10 minutes before use and add water as needed during sharpening to keep the surface working cleanly. A good choice as a standalone finisher after a medium stone, or as part of a progression leading to a strop.
- Brand: Naniwa
- Also sold as: Naniwa Standard 6000 (same stone)
- Grit: 6000
- Dimensions: 210mm x 70mm x 20mm
- Use: Soak 5-10 minutes before use, add water as needed during sharpening
By: Chris B
Seattle WAThe epitome of an 8k water stone. Your search for one should end here. Buy it now and start looking for a natural stone (and/or a finer grit if you want more refinement).
0.3By: Amused
Boston,MAMy Junpaku arrived with one of its corners crushed,so a small bit of it flaked off as soon as I unpacked it. However,it didn’t factor into its performance. The stone was a bit peaky on the edges and center,and required a bit of flattening with my courthe vast majority of people wouldn’t be able to tell a difference in actual sharpness between it and the Snow White. The Chosera 10k is awesome,no doubt. But,if you’ve ever wanted one,and couldn’t justify the expense this is the stone to get. Naniwa’s best kept secret!
0.3By: Chris B
Seattle WAThe epitome of an 8k water stone. Your search for one should end here. Buy it now and start looking for a natural stone (and/or a finer grit if you want more refinement).
0.3By: Amused
Boston,MAMy Junpaku arrived with one of its corners crushed,so a small bit of it flaked off as soon as I unpacked it. However,it didn’t factor into its performance. The stone was a bit peaky on the edges and center,and required a bit of flattening with my courthe vast majority of people wouldn’t be able to tell a difference in actual sharpness between it and the Snow White. The Chosera 10k is awesome,no doubt. But,if you’ve ever wanted one,and couldn’t justify the expense this is the stone to get. Naniwa’s best kept secret!
0.3By: Chris B
Seattle WAThe epitome of an 8k water stone. Your search for one should end here. Buy it now and start looking for a natural stone (and/or a finer grit if you want more refinement).
0.3By: Amused
Boston,MAMy Junpaku arrived with one of its corners crushed,so a small bit of it flaked off as soon as I unpacked it. However,it didn’t factor into its performance. The stone was a bit peaky on the edges and center,and required a bit of flattening with my courthe vast majority of people wouldn’t be able to tell a difference in actual sharpness between it and the Snow White. The Chosera 10k is awesome,no doubt. But,if you’ve ever wanted one,and couldn’t justify the expense this is the stone to get. Naniwa’s best kept secret!
0.3By: Chris B
Seattle WAThe epitome of an 8k water stone. Your search for one should end here. Buy it now and start looking for a natural stone (and/or a finer grit if you want more refinement).
0.3By: Amused
Boston,MAMy Junpaku arrived with one of its corners crushed,so a small bit of it flaked off as soon as I unpacked it. However,it didn’t factor into its performance. The stone was a bit peaky on the edges and center,and required a bit of flattening with my courthe vast majority of people wouldn’t be able to tell a difference in actual sharpness between it and the Snow White. The Chosera 10k is awesome,no doubt. But,if you’ve ever wanted one,and couldn’t justify the expense this is the stone to get. Naniwa’s best kept secret!
0.3By: Chris B
Seattle WAThe epitome of an 8k water stone. Your search for one should end here. Buy it now and start looking for a natural stone (and/or a finer grit if you want more refinement).
0.3By: Amused
Boston,MAMy Junpaku arrived with one of its corners crushed,so a small bit of it flaked off as soon as I unpacked it. However,it didn’t factor into its performance. The stone was a bit peaky on the edges and center,and required a bit of flattening with my course DMT plate. I put it through its paces with a variety of steels. Stainless proved to be the most difficult of the bunch to finish with this stone,but it ultimately produced a finely polished edge. The Junpaku has good hardness,so gouging shouldn’t be an issue. The polish it achieves is quite nice for an #8k stone. The results it can produce are undeniably good,so it is a 5 star performer. However,it tends to clog in my experience,which is a pain. It also is a bit high maintenance or cracks can form,which isn’t uncommon. Therefore,I have to dock it a star. Even though it’s more of a splash-and-go stone,I find a good 5 minute soak will saturate it well enough to start sharpening. Keeping a spray bottle on hand is also recommended. The Junpaku is a quality proven stone.
0.3This stone is new from Naniwa, and we're nicknaming it the "New Snow White" since it's very similar to the original by that name that we also sell. This stone cuts a little faster, and we're told by Naniwa that the particles are a little more uniform. It also seems to use a little more water than the original Snow White. This 8,000 grit stone from Naniwa is a pure white magnesia bond stone with great polishing properties. Jyunpaku translates to “pure white” or “snow white,” hence the nickname it receives in sharpening circles. This is a great stone to progress to after using the 5,000 and before progressing to the 10,000.
The stone measures 210mm x 70mm x 20mm.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naoyamamoto||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-20.png||||||Nao Yamamoto||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||naoyahagipe1 naoyagihabu1 naoyagihana1 naoyagihasa1||||Nao Yamamoto is an esteemed blacksmith from Echizen who has mastered the unique technique known as "Nimai-Hiroge," contributing to the exquisite sharpness, smooth cutting performance, and longevity of the knife's edge. The thinness of his blades makes them our favorite choice for kitchenware.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|naoyagihabu1||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-bunka-165mm-40.png||||||Nao Yamamoto Ginsan Hammered Bunka 165mm||YU-105||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||290.000 ||||||||||||1||1||1||0||||||||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.
This nakiri is built around Ginsan stainless steel, a high-grade alloy prized for its ability to take and hold a keen edge while remaining far easier to maintain than traditional carbon steel. The stainless tsuchime — meaning hammered — cladding gives the blade its distinctive textured appearance and helps reduce drag and sticking during prep work. The tall 52mm blade height gives excellent knuckle clearance and makes quick work of vegetables, while the hand-engraved blade and rosewood octagonal handle make it as visually striking as it is practical at the cutting board.
Ginsan stainless steel is forgiving by nature, but a few simple habits will keep this knife performing at its best. Hand wash and dry promptly after use, and avoid the dishwasher. Sharpen on quality stones to maintain the fine edge Yamamoto-san builds into every blade, and store it safely away from other utensils to protect the tip and edge.
This petty is built around Ginsan stainless steel, a high-grade alloy prized for its ability to take and hold a keen edge while remaining far easier to maintain than traditional carbon steel. The stainless tsuchime — meaning hammered — cladding gives the blade its distinctive textured appearance and helps reduce drag and sticking during prep work. At 141mm, this is an ideal size for hand work, breaking down proteins, or handling smaller tasks where a full-length gyuto would feel like overkill. The hand-engraved blade and rosewood octagonal handle make it as beautiful as it is functional.
Serious home cooks and knife enthusiasts consistently gravitate toward this petty as the perfect gap-filler in a well-rounded collection. Customers with deep knife knowledge praise the Echizen fit and finish, the comfortable handle geometry, and how naturally the 141mm format handles everything from detail work to light butchery. The Ginsan steel earns particular appreciation from those coming from other stainless alloys — it punches well above its maintenance-friendly profile.
Ginsan stainless steel is forgiving by nature, but a few simple habits will keep this knife performing at its best. Hand wash and dry promptly after use, and avoid the dishwasher. Sharpen on quality stones to maintain the fine edge Yamamoto-san builds into every blade, and store it safely away from other utensils to protect the tip and edge.
This santoku is built around Ginsan stainless steel, a high-grade alloy prized for its ability to take and hold a keen edge while remaining far easier to maintain than traditional carbon steel. The stainless tsuchime — meaning hammered — cladding gives the blade its distinctive textured appearance and helps reduce drag and sticking during prep work. The santoku format is a natural all-rounder, handling vegetables, proteins, and fish with equal confidence, and at 170mm, this one strikes an ideal balance between maneuverability and reach. The hand-engraved blade and rosewood octagonal handle make it as visually striking as it is practical at the cutting board.
Ginsan stainless steel is forgiving by nature, but a few simple habits will keep this knife performing at its best. Hand wash and dry promptly after use, and avoid the dishwasher. Sharpen on quality stones to maintain the fine edge Yamamoto-san builds into every blade, and store it safely away from other utensils to protect the tip and edge.
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 a 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!
At the core is SG2 (R-2) powdered stainless steel, heat treated to approximately 62 HRC for exceptional edge retention and a keen, refined cutting feel. SG2 allows for thinner geometry and sharper edge angles while remaining stainless and easy to maintain. The tall blade provides excellent knuckle clearance and stability, while the burnt urushi-finished octagonal oak handle offers a secure, comfortable grip with a beautiful, traditional aesthetic that pairs perfectly with the Damascus blade.
Care Instructions: Hand wash only with mild soap and dry thoroughly after use. Avoid the dishwasher, frozen foods, bones, or hard objects. Store in a blade guard, saya, or on a magnetic strip. Light stropping or ceramic rod use will help maintain the edge between sharpenings.
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!
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.
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!
This particular knife showcases that heritage with a striking tsuchime (hammered) finish on the upper blade and a beautifully layered Damascus pattern near the edge. Hammer-forged in the San Mai style, it features a VG10 stainless steel core, renowned for its edge retention and corrosion resistance, hardened to approximately 61 HRC. The knife is elevated by a refined, ebony octagonal handle that adds elegance and precision to every cut.
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.
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.
This Japanese-made garden knife features a durable stainless steel concave blade with a straight sharpened edge on one side and a serrated edge on the other for sawing through roots and tougher materials. The blade includes depth markings to help with accurate planting, while the comfortable hardwood handle gives the knife a classic look and secure grip. A sturdy sheath is included for safe carry and storage.
Gardeners love these knives because they are simple, versatile, and extremely practical. Whether you're planting bulbs, pulling weeds, cutting twine, or working in raised beds, the Nisaku Hori Hori is a dependable all-purpose gardening companion.
Care Instructions: Rinse and dry the knife after use to keep it clean and looking its best. Store it dry in the included sheath. Although stainless steel is highly rust-resistant, keeping the blade clean and dry will help maintain the finish over time.
The stainless steel wave edge alternates contact points depending on cutting direction, improving consistency and control on challenging items like sourdough, sushi rolls, and seaweed. The blade has a thin, lightweight profile with excellent knuckle clearance, and the tapered front section doubles as a flipper for lifting slices cleanly from the board. Paired with a comfortable natural wood handle, this is a simple, effective tool that performs well above its price point.
What Customers Are Saying: Customers consistently praise this knife for its effortless cutting and clean results. Many highlight how it slices through crusty sourdough and dense breads without tearing or compressing the crumb. The light weight, sharpness, and comfortable feel are frequently mentioned, along with the unique blade shape that improves clearance and control. Several users describe it as one of the best bread knives they’ve used, especially for the price.
Care Instructions: Hand wash only and dry thoroughly after use. Do not wash in a dishwasher. Avoid cutting frozen foods, bones, or hard materials. Store in a dry place and avoid prolonged moisture exposure.
The longer blade length provides extra reach for slicing wide or tall loaves in a single pass, while the stainless steel wave edge alternates contact points depending on cutting direction for improved consistency and control. The profile offers good knuckle clearance to keep your hand safely above the board, and the natural wood handle provides a comfortable, secure grip. Simple, effective, and purpose-built for bread work, this knife performs well above its price point.
What Customers Are Saying: Customers consistently praise this knife for its effortless cutting and clean results. Many highlight how it slices through crusty sourdough and dense breads without tearing or compressing the crumb. The long blade makes it especially useful for large loaves, allowing smooth, single-pass cuts. Users also mention the light weight, sharpness, and comfortable feel, with several calling it one of the best bread knives they've used for the price.
Care Instructions: Hand wash only and dry thoroughly after use. Do not wash in a dishwasher. Avoid cutting frozen foods, bones, or hard materials. Store in a dry place and avoid prolonged moisture exposure.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|noname||item-1||solidtemplate||||||||||No Name||noname||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nosiknmara||item-1||solidtemplate||knifeholders||https://s.turbifycdn.com/aah/chefknivestogo/noyer-single-knife-magnetic-rack-75.png||||||Noyer Single Knife Magnetic Rack||NoyerRack-Mini||knife-accessories > knifeholders||Accessories > Knife Storage > ||50.000 ||||||||||||1||1||1||0||||||||Usually, the desire is not to hide a beautiful design, but in this case, we have made a product that stands in the background of your beautiful knife. The single knife magnet is completely hidden when a knife is hanging on it, and thus it looks as if your knife is hanging and floating on the wall in a magical way.
This single knife rack from Noyer offers unimaginable possibilities for placement and combinations even in smaller kitchens, where there is little free wall space for an ordinary knife magnet. Measures 14cm x 2cm x 2cm. Includes mounting hardware.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nowamarala||item-1||solidtemplate||noyer||https://s.turbifycdn.com/aah/chefknivestogo/noyer-walnut-magnetic-rack-large-81.png||||||Noyer Walnut Magnetic Rack Large||NoyerRack-WALNUTLarge||equipment > noyer||Suppliers > Noyer Wood Products > ||190.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nomarame||item-1||solidtemplate||noyer||https://s.turbifycdn.com/aah/chefknivestogo/noyer-magnetic-rack-medium-86.png||||||Noyer Walnut Magnetic Rack Medium||NoyerRack-WALNUTMedium||equipment > noyer||Suppliers > Noyer Wood Products > ||140.000 ||||||||||||1||1||1||0||||||||Noyer is driven by a passion to create innovative solutions in wood that have both high functionality and distinctive aesthetic expression.
The man behind Noyer is Janus Larsen, who, with his background as a carpenter, develops and creates the products in his workshop in Valby together with Nikolaj Hviid, who is a trained carpenter.
The products are characterized by the fact that the development takes place in front of the saw - not in front of the computer screen.
This magnetic knife rack is about 40cm long or about 15 3/4 inches long. Each piece is unique so slight variations from piece to piece are expected.
The magnets inside the racks are designed to prevent the knife from spinning or swinging by having not one but four magnets per knife. That means that this medium size has 20 small neodymium magnets in total and can hold up to 5 knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|noyer||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/noyer-36.png||||||Noyer Wood Products||||equipment||Suppliers > ||||||||||||||0||1||0||0||||nomarame nowamarala nosiknmara||||Noyer was founded in Copenhagen in 2013 by designer and carpenter Janus Larsen who later partnered with joiner Nikolaj Hviid. Noyer reflects a passion for handcrafted design solutions made of American Walnut.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|oakfrropin||item-1||solidtemplate||chefsets||https://s.turbifycdn.com/aah/chefknivestogo/oak-french-rolling-pin-11.png||||||Oak French Rolling Pin||Oak-Pin||specials > linecooks > chefsets||Resources > For Professionals > Chef Equipment > ||50.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shungoknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/shungo-knives-52.png||||||Ogata Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||ogata-sg2-p140 shkasg2kana1 shkasa15sg2k ogsg2kana17 shkasg2kabu1 ogsg2kasa18 shkasg2kagy2 ogsg2kagy24 inshse||||Syungo Ogata spent seven years apprenticing under Shiro Kamo — one of the most sought-after blacksmiths we carry — at Takefu Knife Village in Echizen before striking out on his own. Mark met him during a visit to Takefu Village earlier this year and knew immediately these belonged on the site. These are spring hammer-forged blades from one of the most talented young blacksmiths working in Japan today, and Chef Knives To Go is proud to introduce his work to the American market.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkasg2kabu1||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-kasumi-bunka-180mm-118.png||||||Ogata SG2 Kasumi Bunka 180mm||OG-103||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||190.000 ||||||||||||1||1||1||0||||||||Syungo Ogata is a master smith at the Takefu Knife Village cooperative in Echizen, Japan, where he trained for seven years under Shiro Kamo — a recipient of the Dento-Kogei-shi title meaning master of traditional crafts. Kamo-san is one of the most sought-after blacksmiths we carry, and his influence is clearly visible in Ogata-san's precise grinds, meticulous heat treatment, and total focus on cutting performance. These knives have earned a devoted following quickly, and it is easy to understand why.
The bunka is one of the most versatile formats in the Japanese kitchen — a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. At 181mm with a 50mm blade height this is a generously sized bunka that brings real authority to the cutting board while remaining nimble and precise through a wide range of tasks. The SG2 powdered stainless steel core delivers exceptional sharpness and edge retention, hardened to 62-63 HRC for performance that rivals some of the most celebrated knives in the world. The san mai construction surrounds the core with stainless cladding, finished in a kasumi — meaning hazy — polish. The octagonal red sandalwood handle is beautifully constructed and comfortable through long prep sessions.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
- Blacksmith: Ogata-san
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Steel
- HRC: 62-63
- Finish: Kasumi (Hazy)
- Edge Grind: Even 50/50
- Handle: Octagonal Red Sandalwood
- Weight: 5.0 oz (142 g)
- Blade Length: 181 mm
- Total Length: 322 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 50 mm
The gyuto is Japan all-purpose chef knife — the format that handles the widest range of kitchen tasks with the greatest versatility. This one is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined, understated look. At 213mm with a 48mm blade height it is well proportioned and comfortable through the full range of kitchen cutting, from fine vegetable work to breaking down proteins. The grind is thin and steep, moving through food effortlessly. The octagonal red sandalwood handle is beautifully fitted and comfortable in hand.
What Customers Are Saying:
Customers who have been on the fence due to the care warnings in the description consistently report being pleasantly surprised — this knife takes considerably more day-to-day kitchen use than it might appear to, with excellent fit and finish and a blade-to-handle fit that is tight and well sealed. After a quick session on the stones it becomes a high performing all-around knife that cooks wish they had bought sooner. The consensus is that this is an excellent value that rewards the cook willing to give it a little attention.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
- Blacksmith: Ogata-san
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Steel
- HRC: 62-63
- Finish: Kasumi (Hazy)
- Edge Grind: Even 50/50
- Handle: Octagonal Red Sandalwood
- Weight: 5.3 oz (152 g)
- Blade Length: 213 mm
- Total Length: 355 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 48 mm
This gyuto is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through the most demanding kitchen environments. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish with horizontal grind marks that hide the inevitable towel scratches of daily professional use. At 245mm with an impressive 54mm blade height this is a serious knife — the tall blade gives exceptional knuckle clearance, and the wide belly makes ingredient transfer from board to pan effortless. The 2mm spine keeps it thin and light despite the generous dimensions. The octagonal red sandalwood handle is beautifully fitted and comfortable through long service.
What Customers Are Saying:
Professional cooks using this knife daily in demanding kitchens call it a sleeper — a knife that punches so far above its price that it makes you question what you have been spending on other knives. The SG2 steel handles everything from squash to delicate produce without hesitation, and takes an edge up to 8k that still feels toothy and aggressive. The 54mm blade height earns consistent praise for the ingredient transfer and control it provides. This is not a fragile laser — it is a proper workhorse that happens to be stupendously thin behind the edge. Reviewers recommend it without reservation as one of the best values currently available in the Japanese knife market.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
- Blacksmith: Ogata-san
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Steel
- HRC: 62-63
- Finish: Kasumi (Hazy)
- Edge Grind: Even 50/50
- Handle: Octagonal Red Sandalwood
- Weight: 6.2 oz (178 g)
- Blade Length: 245 mm
- Total Length: 395 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 54 mm
This nakiri is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through extended use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a clean, refined appearance. At 130mm with a tall 51mm blade height this is a compact nakiri that punches well above its size — light, nimble, and easy to control through sustained vegetable prep. The flat edge profile is ideal for push cutting, and the tall blade delivers excellent knuckle clearance and makes scooping cut ingredients from board to pan effortless. The octagonal red sandalwood handle is lightweight and comfortable in hand.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
- Blacksmith: Ogata-san
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Steel
- HRC: 62-63
- Finish: Kasumi (Hazy)
- Edge Grind: Even 50/50
- Handle: Octagonal Red Sandalwood
- Weight: 4.4 oz (124 g)
- Blade Length: 130 mm
- Total Length: 260 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 51 mm
This nakiri is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined, brushed texture rather than a mirror finish. The grind begins midway up the blade height and tapers to an exceptionally thin edge, allowing the knife to glide through vegetables with almost no resistance. At 159mm with a 49mm blade height it is a well-proportioned full-size nakiri with excellent knuckle clearance. The octagonal red sandalwood handle is beautifully constructed and comfortable in hand.
What Customers Are Saying:
Customers are consistently blown away by the cutting performance of this nakiri — one line cook describes it as punching well above its price range and outperforming knives that cost significantly more. The exceptionally thin grind earns particular praise, with reviewers noting how effortlessly it moves through product. The kasumi finish has a subtle texture to it — not a mirror polish but a refined brushed surface that some appreciate and others should know about before buying. After a session on quality stones the SG2 edge reaches another level entirely, holding sharp for weeks of daily service use.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
- Blacksmith: Ogata-san
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Steel
- HRC: 62-63
- Finish: Kasumi (Hazy)
- Edge Grind: Even 50/50
- Handle: Octagonal Red Sandalwood
- Weight: 5.4 oz (152 g)
- Blade Length: 159 mm
- Total Length: 305 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 49 mm
This petty knife features SG2 powdered stainless steel, a high-end alloy known for its fine grain structure, excellent edge retention, and ability to take a very sharp edge. The blade uses san mai construction with stainless cladding and a kasumi finish, meaning hazy, which gives the knife a refined and understated look. The grind is thin with a steep edge geometry, allowing it to move through food effortlessly. Combined with the lightweight, octagonal red sandalwood handle, the knife feels agile and precise, making it ideal for trimming, peeling, and detail work on the board.
Due to the thin edge and high hardness, this knife should be used with care. Avoid cutting hard items like bones, frozen foods, or dense stalks, as the edge can chip under stress. For maintenance, simply wash with warm water, towel dry thoroughly, and store in a dry place. The stainless construction keeps upkeep easy while still delivering high performance. Each knife is made by hand so measurements may vary.
Santoku means three virtues in Japanese, a nod to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined and understated look. At 152mm with a generous 50mm blade height it has excellent knuckle clearance and genuine cutting authority on the board. The grind is thin and steep, moving through food effortlessly without hot spots or drag. The octagonal red sandalwood handle is lightweight and comfortable through long prep sessions.
What Customers Are Saying:
A professional cook using this knife daily in a farm-to-table restaurant calls it a knife that checks every box. The fit and finish impressed from the first moment, the grind is smooth with no hot spots even through extended prep, and what initially seemed like a concern about brittleness proved completely unfounded in real service conditions. It has earned its place as a trusted daily workhorse — and its biggest fan is already eyeing a larger Ogata gyuto to complete the kit.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
- Blacksmith: Ogata-san
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Steel
- HRC: 62-63
- Finish: Kasumi (Hazy)
- Edge Grind: Even 50/50
- Handle: Octagonal Red Sandalwood
- Weight: 4.5 oz (128 g)
- Blade Length: 152 mm
- Total Length: 291 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 50 mm
Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. The 180mm version brings a generous 184mm blade length and 50mm blade height to that versatility, giving it the presence and knuckle clearance that makes it feel equally at home in professional and home kitchens. The SG2 powdered stainless steel core delivers exceptional sharpness and edge retention, hardened to 62-63 HRC for performance that rivals knives at significantly higher price points. The san mai construction surrounds the core with stainless cladding, finished in a kasumi — meaning hazy — polish that is as beautiful as it is functional. The octagonal red sandalwood handle has a custom appearance and feel, light and perfectly balanced in hand.
What Customers Are Saying:
The first customer to review this knife bought it immediately on discovering it in the New Arrivals section — and went back the same day to order the nakiri. The kasumi finish is described as beautiful, the overall fit and finish as flawless, and the out-of-the-box sharpness as excellent with superb food release right from the start. The SG2 steel sharpens easily and holds a very sharp edge in the hands of a non-professional sharpener. The advice from that first reviewer: grab one now before word gets out.
Care Instructions:
The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
- Blacksmith: Ogata-san
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Steel
- HRC: 62-63
- Finish: Kasumi (Hazy)
- Edge Grind: Even 50/50
- Handle: Octagonal Red Sandalwood
- Weight: 5.0 oz (144 g)
- Blade Length: 184 mm
- Total Length: 325 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 50 mm
Average rating is 5
By: Tslil Censor,www.tcblades.com
Beer Sheva,ISRAELI have been a professional knife maker and polisher of blades for longer than I can remember. I specialize in Japanese style kitchen knives,and all my blades are hand sharpened and polished. I also love to shave with a straight razor. The Ohira Tomae is a great finisher. It is possibly one of the finest hones I have had the pleasure of using over the years and is guaranteed to put a wicked edge on your knife or razor. It has great slurry production and yet is consumed relatively slowly. A stone like this will probably outlast it’s owner a number of times over in a home setting - and it is a very long lasting stone even in a professional sharpening shop.
0.3By: Roger Sutton
Greensboro,NCThis is my first finishing stone. I’ve now used it on about 10 knives (mostly Japanese but including a few German) and followed it up with stropping first on a loaded leather strop and then a plain leather strop. My assessment is WOW!
I’m now able to put a super sharp,polished edge on any knife with this stone. I’ve gotten my best results on high carbon steel blades.
This stone is really HEAVY. It cuts very smoothly. I haven’t noticed any dishing of the stone,probably because its so dense and hard. I now wish I’d gotten this stone a long time ago. I don’t think you can go wrong with this one.
0.3I’m now able to put a super sharp,polished edge on any knife with this stone. I’ve gotten my best results on high carbon steel blades.
This stone is really HEAVY. It cuts very smoothly. I haven’t noticed any dishing of the stone,probably because its so dense and hard. I now wish I’d gotten this stone a long time ago. I don’t think you can go wrong with this one.
By: Timothy
FLGreat per-polisher. When my kitchen and pocket knives start to loose their keen edge I pull out this stone first to bring them back. I then like to finish the edge on the Ozuku,followed by a swipe or two on the balsa strop or smooth steel.
My Ohira Tomae (YMMV) produces mud like a King 1000 yet gives a much finer edge.
If you’re as confused as I was about Japanese water stones,remember you can trust Mark. He told me that if I was only buying one,this is the stone to buy and he was right. What has really pulled me into the culture of using these stones is not that they produce a fine edge,they do,or that the response between stone and knife is more pleasing than with man-made stones,it is how little water I need. I can sit at the kitchen table with the surface of the stone coated in water and sharpen my knife(s) without adding any additional water. It’s like having WiFi for water stones,“I’m free form standing at the sink”. Thank you Mark for importing high quality water stones.
0.3My Ohira Tomae (YMMV) produces mud like a King 1000 yet gives a much finer edge.
If you’re as confused as I was about Japanese water stones,remember you can trust Mark. He told me that if I was only buying one,this is the stone to buy and he was right. What has really pulled me into the culture of using these stones is not that they produce a fine edge,they do,or that the response between stone and knife is more pleasing than with man-made stones,it is how little water I need. I can sit at the kitchen table with the surface of the stone coated in water and sharpen my knife(s) without adding any additional water. It’s like having WiFi for water stones,“I’m free form standing at the sink”. Thank you Mark for importing high quality water stones.
By: Ozgur
Izmir,TurkeyThis is a great finishing stone for both single bevel and hard steel double bevel knives. My stone gave me around 10k grit,taking Kitayama as an #8000 grit reference point. It leaves a finer edge than Kitayama,yet edge gets more aggressive and also significantly harder. The difference is very obvious,literally you feel you have a different knife,in a good sense. It looks like this is typical of natural stones. It works equally well on my yanagis and chef’s knives. I generally stop at 8k with synthetic stones,but natural stones enable you to move up by couple of thousand grits. For single bevel knives,you need to use a natural nagura to optimize this stone’s potential. Natural Nagura on a Natural Stone makes a big difference. For double bevel knives,I don’t recommend using nagura. Nagura makes double bevel edge slip rather than bite into stone. That bite is what makes you feel the narrow blade road of double bevel knives and adjust your angle in sharpening. I also recommend buying medium grade Ohira Tomae for double bevel knives. It has also good feedback and my stone was around #7000 grit,which is good as an aggressive finishing or progression stone for harder steel knives and as a finishing stone for softer steel knives.
0.3Ohira Tomae stones are sedimentary mudstones formed during the Cretaceous period as part of the Tamba geological formation — compressed over millions of years into dense layers with extremely fine abrasive particles that produce a finishing surface unlike anything manufactured synthetics can replicate. This particular stone falls in the 8-10K grit range, is firm and hard in feel, and cuts faster than most stones at its level of refinement. The finish it leaves is a refined kasumi (hazy) polish that retains useful edge toothiness — not a pure mirror that slides off food, but a working edge with real bite and a surface that reflects the quality of the steel being sharpened. This stone was mined in the early 1970s and stored carefully in Mr. Imanishi san's basement until recently released. Stones from this region are no longer being actively mined, which makes well-preserved examples from verified sources increasingly difficult to obtain. Each stone is photographed and weighed individually as it sells — what you see is the exact stone you will receive.
What Customers Are Saying: Reviewers who have used other natural finishing stones consistently describe this one as faster and more capable than expected — buttery smooth on the surface but with real cutting speed and exceptional reach. The combination of polishing and toothiness draws particular praise: multiple owners describe an edge that mirrors while still biting, which is the hallmark of a quality natural finisher. First-time Jnat buyers describe the experience as a genuine revelation and return to this stone regularly even after expanding their collections. Several experienced sharpeners note the stone works superbly on both single bevel and hard double bevel knives. The value relative to other Japanese naturals in this quality range is consistently cited as a standout attribute.
Care Instructions: This natural stone is easy to care for and does not require sealing. Wet the surface before use and sharpen as normal. Allow the stone to air dry naturally after each session — do not leave it submerged in water. Store indoors in a temperature-controlled environment at all times. Never store in an unheated garage or shed — if moisture inside the stone freezes, expansion can cause permanent cracking or damage.
Naturally, he is Dentoukougeishi, and further he was favoured with the Order of the Sacred Treasure from our Emperor in 2017 as per photo attached. The speaker is Kamo san.||||||||0||1||0||0||||maokbl2tana okwh2tape12 okada1 okado okada2 okwh2kusa17 okwh2kugy18 okwh2kugy21 okwh2kugy24 okwh2dagy21 okadagyuto okada okwh2ta25 okta27 okwh2bbqsw30||||Masanobu Okada is another part owner and a workman at Takefu Village. He was born in 1949 and is the 3rd generation of Okada Uchihamono. He learned from his father. This factory has been originally producing forged gardening tools such as sickle, hedge shears, etc. He told us he is not interested in making knives which other blacksmiths do. Naturally, he is Dentoukougeishi, and further he was favoured with the Order of the Sacred Treasure from the Emperor in 2017.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|maokbl2tana||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/masanobu-okada-blue-2-tall-nakiri-302.png||||||Okada Blue #2 Tall Nakiri 180mm||OKD-180NA-A||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||280.000 ||||||||||||1||1||1||0||||||||The Okada Blue #2 Tall Nakiri 180mm is a distinctive hybrid knife that blends the profile of a traditional nakiri with the height and presence of a Chinese-style cleaver. Hand-forged by Okada-san in Echizen at the Takefu Knife Village, this knife reflects his background as a maker of gardening tools, bringing strength, durability, and character into a bold and highly functional kitchen design.
The core steel is Aogami #2 (Blue #2), a high-carbon steel known for excellent edge retention and toughness. It is clad in stainless steel, which helps reduce maintenance while still allowing the core steel to take a very sharp edge. The blade features a tall profile and a very flat edge, making it ideal for push cutting vegetables, while the added height provides excellent knuckle clearance and makes food transfer easy. The grind is nicely convex, tapering down to a thin edge for smooth cutting performance.
What Customers Are Saying: Customers describe this knife as a perfect blend between a nakiri and a cleaver, offering great cutting performance without excessive weight. The tall blade makes it easy to scoop ingredients and provides excellent control, especially for users with larger hands. Many also appreciate the stainless cladding, noting it helps reduce reactivity when cutting wet vegetables, while still delivering the performance of Blue #2 steel.
Care Instructions: The core steel is reactive carbon steel. Wash and dry the knife thoroughly after each use to prevent rust. Avoid cutting frozen foods or bones. The stainless cladding helps with maintenance, but the exposed edge should be kept clean and dry.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2bbqsw30||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-bbq-sword-300mm-198.png||||||Okada White #2 BBQ Sword 300mm||F-100||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||350.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus BBQ Sword 300mm is one of the most unique knives we carry. Okada-san originally called it a “curved knife,” but we thought BBQ Sword fit it a little better. Hand-forged in Echizen at the Takefu Knife Village, this blade reflects Okada-san’s background as a blacksmith of gardening tools, combined with his creative approach to kitchen knives. The long, sweeping profile and sword-like shape make it a standout both visually and in use.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, giving the blade a striking layered appearance. The long, curved profile excels at slicing roasts, brisket, ribs, and large cuts of meat with smooth, efficient strokes. This knife is ground very thin behind the edge for high performance, so it cuts with minimal effort. Both the core and cladding are reactive and will develop a patina quickly, so the knife should be washed and dried promptly after use.
What Customers Are Saying: Customers describe this knife as incredibly sharp out of the box with a very thin, high-performance grind. Many report that it slices meat with ease and feels “almost magical” in use, requiring less effort than typical slicers. The fit and finish are excellent for the price, and the knife is especially fun to use. Some note that the blade is highly reactive and benefits from careful drying and maintenance after use.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it immediately after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2dagy21||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-damascus-gyuto-210mm-227.png||||||Okada White #2 Damascus Gyuto 210mm||OKD-210GY||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||310.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Gyuto 210mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san is one of the founding craftsmen. Originally a blacksmith of gardening tools such as sickles and hedge shears, he brings that same traditional forging skill and practical mindset to kitchen knives. This gyuto was developed as a double-bevel companion to his popular takobiki knives and offers a versatile, well-balanced profile for everyday use.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance while still maintaining excellent cutting performance. Both the core and cladding are reactive, so the knife will develop a patina over time and should be washed and dried after use. The 210mm size makes it a great all-purpose knife for vegetables, proteins, and general prep work.
What Customers Are Saying: Customers appreciate the combination of excellent cutting performance and eye-catching Damascus finish. The White #2 core sharpens quickly and takes a very keen edge, while the blade feels well balanced and easy to control. Many also enjoy the traditional craftsmanship and unique character that comes with a handmade knife.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okadagyuto||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-gyuto-240mm-215.png||||||Okada White #2 Damascus Gyuto 240mm||OKD-240GY||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||340.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Gyuto 240mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san is one of the founding craftsmen. Originally a blacksmith of gardening tools such as sickles and hedge shears, he brings that same traditional forging skill and practical mindset to kitchen knives. This larger gyuto was developed as a double-bevel companion to his popular takobiki knives and offers excellent reach, power, and efficiency for bigger prep tasks.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance while maintaining excellent cutting performance. Both the core and cladding are reactive, so the knife will develop a patina over time and should be washed and dried after use. The 240mm length is ideal for slicing proteins, working through larger ingredients, and efficient push cutting during heavy prep sessions.
What Customers Are Saying: Customers appreciate the combination of excellent cutting performance and the beautiful Damascus finish. The White #2 core sharpens easily and takes a very keen edge, while the longer blade provides added power and efficiency for larger prep work. Many also enjoy the balance and traditional handcrafted feel of the knife.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okada1||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-funayuki-130mm-205.png||||||Okada White #2 Funayuki 130mm||OKD-130FU||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||215.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Funayuki 130mm is a compact and distinctive knife crafted by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this knife reflects Okada-san’s background as a blacksmith of gardening tools, bringing strength, durability, and character into a small, highly functional blade. The thicker spine and robust feel give it a surprising amount of power for its size.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. This funayuki is ground with an even edge and excels at small prep tasks, detail work, and utility use, while still offering enough backbone to handle tougher cuts than typical small knives. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.
What Customers Are Saying: Customers describe this knife as a compact workhorse with impressive backbone for its size. The thick spine and solid construction give it a confident feel, while the White #2 steel takes a very sharp edge and cuts smoothly. Many also praise the fit and finish, the striking Damascus pattern, and the overall value, with some going on to purchase additional knives from the Okada line.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okado||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okadawhite-2-funayuki-165mm-113.png||||||Okada White #2 Funayuki 165mm||OKD-165FU||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||250.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Funayuki 165mm is a unique knife designed by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this knife reflects Okada-san’s background as a blacksmith of gardening tools, bringing durability, strength, and character into a versatile mid-sized blade. The added length and weight give it a more capable, workhorse feel while still maintaining excellent control.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. This funayuki is ground with an even edge and excels at general prep, from vegetables to proteins, while the thicker spine provides added strength compared to thinner knives. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.
What Customers Are Saying: Customers appreciate the balance between size and strength, describing this knife as a versatile workhorse with excellent cutting performance. The White #2 steel sharpens easily and takes a very keen edge, while the thicker spine gives it a confident, durable feel. Many also enjoy the Damascus finish and the handcrafted character of the knife.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okada2||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-funayuki-180mm-236.png||||||Okada White #2 Funayuki 180mm||OKD-180FU||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||310.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Funayuki 180mm is a unique knife designed by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this knife reflects Okada-san’s roots as a blacksmith of gardening tools, bringing strength, durability, and character into a highly versatile mid-sized blade. This size offers an ideal balance between agility and cutting power, making it a great all-around performer.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, giving the blade a beautiful layered appearance while maintaining excellent cutting performance. This funayuki features an even (50/50) grind and performs well across a wide range of kitchen tasks, from vegetables to proteins. The thicker spine adds durability and a solid feel, while both the core and cladding are reactive and will develop a patina over time.
What Customers Are Saying: Customers describe this size as a sweet spot between control and versatility, offering enough length for general prep while still feeling nimble in hand. The White #2 steel is praised for its sharpness and ease of sharpening, and the Damascus finish adds a refined, handcrafted look. Many appreciate the sturdy spine and workhorse feel combined with smooth cutting performance.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2kugy18||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-180mm-64.png||||||Okada White #2 Kurouchi Gyuto 180mm||OKD-KR-180GY||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||205.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Kurouchi Gyuto 180mm is a hand-forged kitchen knife made in Echizen, Japan at the Takefu Knife Village. Okada-san began his career as a blacksmith producing gardening tools like sickles and hedge shears, and he brings that same durability and forged character into his kitchen knives. This 180mm gyuto is a compact chef’s knife that offers excellent control while still providing enough length for most prep tasks.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and being easy to sharpen. The kurouchi finish helps protect the upper portion of the blade while giving it a rustic, traditional look. This knife has a sturdy spine and a workhorse feel, with an even (50/50) grind that makes it suitable for both right- and left-handed users. The edge is thin enough for clean cutting but retains enough strength for everyday use. Like all carbon steel knives, it is fully reactive and will develop a patina over time.
What Customers Are Saying: Customers appreciate the balance of toughness and sharpness, noting that the thicker spine gives it a confident, workhorse feel while the White #2 steel takes a razor edge with minimal effort. The kurouchi finish and hand-forged character add to its appeal as a practical, no-nonsense daily driver.
Care Instructions: This knife has a reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place and consider using a blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2kugy21||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-210mm-61.png||||||Okada White #2 Kurouchi Gyuto 210mm||OKD-KR-210GY||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||225.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Kurouchi Gyuto 210mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san continues a family tradition of blacksmithing. Originally producing agricultural tools, he brings a rugged, practical approach to kitchen knives. This gyuto has a true workhorse feel with a thicker spine and solid grind, offering excellent stability and confident cutting on the board.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It’s a great choice for users who enjoy maintaining their knives and want top-tier sharpness. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The 210mm size is versatile and well suited for everyday prep, from vegetables to proteins.
What Customers Are Saying: Users appreciate the solid, workhorse feel and the excellent edge performance of the White #2 steel. Many note how easy it is to sharpen and how sharp it can get with minimal effort. The knife’s weight and grind give it a confident feel on the board, while the kurouchi finish adds a traditional, handcrafted character.
Care Instructions: This knife has a reactive carbon steel edge. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2kugy24||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-240mm-64.png||||||Okada White #2 Kurouchi Gyuto 240mm||OKD-KR-240GY||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||250.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Kurouchi Gyuto 240mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san works within a cooperative of skilled craftsmen. Originally a blacksmith of gardening tools like sickles and shears, he brings a rugged, practical approach to kitchen knives. This 240mm gyuto has a true workhorse feel with a thicker spine and substantial weight, offering excellent power and stability for larger prep tasks.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It’s a favorite among users who enjoy maintaining their knives and want top-tier cutting performance. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The longer blade length makes it ideal for slicing proteins, handling larger ingredients, and efficient push cutting during big prep sessions.
What Customers Are Saying: Customers appreciate the powerful, workhorse feel and the excellent edge performance of the White #2 steel. Many note how easily it sharpens and how sharp it can get with minimal effort. The added length and weight provide great stability for larger prep work, while the kurouchi finish gives the knife a traditional, handcrafted character.
Care Instructions: This knife has a reactive carbon steel edge. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2kusa17||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-santoku-170mm-61.png||||||Okada White #2 Kurouchi Santoku 170mm||OKD-KR-170SA||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||185.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Kurouchi Santoku 170mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san continues a family tradition of blacksmithing. Originally producing agricultural tools, he brings a rugged, practical approach to kitchen knives. This santoku has a solid, workhorse feel with a thicker spine and durable grind, offering stability and confident cutting in a compact, easy-to-handle size.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It’s a favorite among users who enjoy maintaining their knives and want excellent cutting performance. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The santoku profile excels at vegetables, boneless proteins, and general prep work, making it a great all-purpose knife for home kitchens.
What Customers Are Saying: Customers appreciate the compact size combined with a solid, workhorse feel. The White #2 steel sharpens quickly and takes a very keen edge, while the shorter blade offers excellent control for everyday prep. Many also enjoy the traditional kurouchi finish and the handmade character of the knife.
Care Instructions: This knife has a reactive carbon steel edge. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okada||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-takobiki-240mm-269.png||||||Okada White #2 Takobiki 240mm||F-275R||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||255.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Takobiki 240mm is a unique knife designed by Okada-san at Echizen’s Takefu Knife Village. Unlike traditional single-bevel takobiki knives, this version is double-beveled, making it more accessible while still delivering excellent slicing performance. Originally a blacksmith of gardening tools such as sickles and hedge shears, Okada-san brings a creative and practical approach to his kitchen knife designs, aiming to produce something distinct from other makers.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The long, narrow profile is ideal for slicing and carving, especially for proteins and tougher ingredients like octopus. The gentle curvature of the blade is reminiscent of a sword and is achieved through traditional water quenching techniques. Both the core and cladding are reactive, so the knife will develop a patina over time and should be washed and dried after use.
What Customers Are Saying: Customers report that the knife arrives very sharp and ready to use out of the box. The double-bevel design makes it more versatile than traditional takobiki and easier to sharpen, while still delivering excellent slicing performance. Many feel the quality is outstanding for the price, with the only caution being that the fully reactive blade requires proper care and drying after use.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2ta25||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-takobiki-260mm-116.png||||||Okada White #2 Takobiki 270mm||F-276R||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||285.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Takobiki 270mm is a unique knife designed by Okada-san at Echizen’s Takefu Knife Village. A close collaborator and highly skilled craftsman, Okada-san brings a creative approach to his work, aiming to produce knives that stand apart from traditional designs. Originally a blacksmith of gardening tools such as sickles and hedge shears, he applies that same forging expertise to kitchen knives with excellent results.
This knife is a double-beveled takobiki, making it more versatile and easier to use than traditional single-bevel versions. The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The long, narrow profile excels at slicing and carving proteins, especially tougher items like octopus. The gentle curvature of the blade is reminiscent of a sword and is achieved through traditional water quenching techniques. The knife is fitted with an upgraded D-shaped sandalwood handle for a comfortable and secure grip.
What Customers Are Saying: Customers appreciate the unique design and excellent slicing performance of this knife. The White #2 steel sharpens easily and takes a very keen edge, while the double-bevel construction makes it more approachable and versatile than traditional takobiki knives. Many also note the beautiful Damascus finish and the upgraded handle as standout features.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okta27||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-takobiki-270mm-96.png||||||Okada White #2 Takobiki 300mm||F-277R||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||310.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Damascus Takobiki 300mm is a unique and expressive knife from Okada-san, a skilled craftsman working at Echizen’s Takefu Knife Village. Known for thinking outside the box, Okada-san brings a creative approach to his work, producing knives that stand apart from traditional designs. Originally a blacksmith of farming and gardening tools such as sickles and shears, he now applies that same forging expertise to kitchen knives with impressive results.
This takobiki is unusual in that it is double-beveled, making it more versatile and easier to maintain than traditional single-bevel versions. In practice, it behaves more like a long sujihiki, excelling at slicing and carving proteins with minimal resistance. The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The elegant curvature of the blade is achieved through traditional differential heat treatment using clay, similar to Japanese sword-making techniques, resulting in both beauty and performance.
What Customers Are Saying: Customers describe this knife as a stunning slicer with exceptional out-of-the-box sharpness and beautiful fit and finish. Many note that the combination of grind, steel, and weight creates an almost effortless slicing experience, requiring noticeably less effort than typical slicers. The unique design and performance make it a standout piece in any collection.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okwh2tape12||item-1||solidtemplate||masanobuokada||https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-tall-petty-120mm-234.png||||||Okada White #2 Tall Petty 120mm||OKD-120KO||shopbysteel > white2steel > masanobuokada||Shop by Steel > White #2 Steel > Okada (Masanobu) Knives > ||200.000 ||||||||||||1||1||1||0||||||||The Okada White #2 Tall Petty 120mm is a unique knife designed by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this compact blade reflects his background as a blacksmith of gardening tools, bringing strength and character into a small but highly capable knife. The added blade height gives it more versatility than a standard petty, making it feel like a mini workhorse.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. The taller profile provides extra knuckle clearance and improved control, making it ideal for in-hand work, small prep, and detail tasks. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.
What Customers Are Saying: Customers enjoy the added height compared to a standard petty, noting that it gives the knife a more confident, versatile feel. The White #2 steel sharpens easily and takes a very keen edge, while the Damascus finish adds a handcrafted look. Many describe it as a great small knife that punches above its size.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a blade guard for protection.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okbu16||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-bunka-165mm-152.png||||||Okeya Blue #2 Bunka 165mm||JHA-B16U||shopbysteel > white2steel > okeyaknives > okbl2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||160.000 ||||||||||||1||1||1||0||||||||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 result in it becoming 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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okbl2gy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-gyuto-210mm-227.png||||||Okeya Blue #2 Gyuto 210mm||JHA-G21U||newarrivals||New Arrivals > ||245.000 ||||||||||||1||1||1||0||||||||Okeya kitchen knives are a newer venture from the Okeya father-and-son team, building on a family tradition that began with grandfather Okeya-san forging kogatana blades—small knives used for woodworking and detailed cutting tasks. Expanding into kitchen knives, they’ve brought that same craftsmanship to a broader audience. We’re pleased to have discovered them and to be their first U.S. distributor, now offering several of their newest styles.
The Okeya Blue #2 Gyuto 210mm is an excellent example of their work. It features Aogami #2 carbon steel, a favorite among enthusiasts for its ability to take a very sharp edge and hold it well, clad in stainless steel for easier maintenance. The blade has a lightly hammered tsuchime finish with a subtle nashiji-like character that helps with food release and adds visual appeal. Hand-chiseled kanji on the front and stamped markings on the back give the knife a traditional touch. The edge is ground evenly for right- or left-handed use and hardened to around 60 HRC for a good balance of performance and durability.
A simple oak octagonal handle complements the rustic look while offering a comfortable, lightweight feel in hand. This is a well-priced, highly capable gyuto that works beautifully as a daily driver for a wide range of kitchen tasks. As with all carbon steel knives, the exposed core will develop a patina over time and should be kept clean and dry. Avoid bones and frozen foods to prevent chipping.
Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Carbon steel will patina with use—this is normal. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.
Review Synopsis: Customers consistently praise this knife for its excellent performance and value, with many using it as a daily workhorse. It’s noted for being very sharp, lightweight, and versatile across a wide range of kitchen tasks. Some mention minor fit and finish details, such as handle sealing, but these are easily addressed and don’t detract from overall satisfaction. The stainless cladding means only the exposed edge will develop patina, which may differ from expectations of a fully reactive blade, but most users find the tradeoff worthwhile for easier maintenance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|okbl2ho15||item-1||solidtemplate||okbl2kn||https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-honesuki-150mm-287.png||||||Okeya Blue #2 Honesuki 150mm Western||JHA-H15W||shopbysteel > white2steel > okeyaknives > okbl2kn||Shop by Steel > White #2 Steel > Okeya Knives > Okeya Blue #2 Knives > ||160.000 ||||||||||||1||1||1||0||||||||The classic honesuki knife is designed to process poultry. The pointed tip and triangular shape make it a great blade to get into joints and between bone. However, it not meant to cut through bones. The blade is normally stiff and quite stout.
This version, made by the father and son team at Okeya, adheres to the design principles of this style of blade, but unlike many honesukis, this has a double-sided 50/50 edge. The knife is made with a core of Aogami 2, or Blue #2 steel. This high-carbon steel is well-liked in the knife world. It is a steel that takes a very sharp edge and is quite easy to sharpen. The core steel is hardened to 60 HRC. The inner core is clad with stainless steel for easy care. This layer is given a very attractive tsuchime finish. It requires care with cleaning and drying between uses.
The good looking blade is enhanced with some nicely executed hand chiseled kanji on one side of the blade together with some stamped figures on the back. The blade is attached to a very good looking Western style rosewood handle.
The Okeya Blue #2 Nakiri 160mm is a classic Japanese vegetable knife designed for fast, efficient cutting on the board. Nakiri knives feature a short, tall rectangular blade with a very flat edge profile, making them ideal for push cutting and chopping vegetables with precision. If you enjoy using a taller blade, a nakiri quickly becomes one of the most satisfying tools in the kitchen for preparing vegetables, herbs, and greens.
We are very pleased with the knives coming from the small blacksmith shop run by Fujiwara-san and his son in Miki, Japan. For many years, they focused almost exclusively on producing kogatana blades--small multi-purpose knives used for carving, whittling, and a variety of cutting tasks. Their move into kitchen knives has been impressive, and this nakiri is another great example of their craftsmanship and value.
The blade uses the ever-popular Hitachi Blue #2 carbon steel, hardened to about 60 HRC. Blue #2 is well known for its ability to take an extremely sharp edge while still being tough and relatively easy to sharpen. The core steel is clad with stainless steel for durability and easier maintenance. The outer cladding has a handsome textured finish reminiscent of a nashiji (pear skin) pattern, and the engraved kanji adds a nice traditional touch to the blade. The knife is paired with a traditional oak octagonal handle finished with burnt urushi lacquer, giving it a refined appearance and comfortable grip.
Care Instructions: The Blue #2 core steel is reactive and can develop a patina over time. Hand wash and dry thoroughly after use. Do not leave the knife wet or soak it in water. Avoid cutting frozen foods or bones. Sharpen using quality water stones to maintain a razor-sharp edge.
The santoku featured here is a fairly standard blade in terms of dimensions. At a length of 166mm 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 easier to handle, and they require less board 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 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 Okeya Blue #2 Tsuchime Honesuki 150mm is a purpose-built Japanese poultry boning knife designed to make breaking down chicken, duck, and other birds easier, cleaner, and more precise. The stiff triangular blade profile and pointed tip let you work confidently around joints, seams, and connective tissue, giving you excellent control where a softer or more flexible knife can struggle. This is not a bone chopper, but for trimming, separating, and portioning poultry, it is exactly the right tool. The double bevel edge also makes it a smart choice for both right- and left-handed users, and it is easier to sharpen than many traditional single bevel honesuki knives.
Okeya is a small father-and-son workshop in Miki, Japan, known for producing high-value handmade kitchen knives with excellent performance. This knife features a Hitachi Blue #2 carbon steel core hardened to about 61 HRC, giving it strong edge retention, easy sharpening, and the crisp feel that carbon steel fans appreciate. The core is clad in softer stainless steel for added durability and easier maintenance, while the tsuchime finish adds visual appeal and helps with food release. Paired with an oak octagonal handle finished in burnt urushi lacquer, this is a highly functional Japanese honesuki knife for pro cooks, butchers, and serious home chefs who want a dependable poultry knife at a very attractive price.
Care Instructions: This knife has a carbon steel core, so the exposed edge can patina or rust if left wet. Hand wash only and dry thoroughly after use. Do not cut through bones or frozen food. Use whetstones for sharpening and avoid dishwashers or prolonged soaking.
The Okeya Ginsan Bunka 165mm is a versatile Japanese kitchen knife designed for cooks who want the performance of a fine Japanese blade combined with excellent durability and easy maintenance. The bunka profile features a slightly flatter edge and a distinctive pointed tip that excels at vegetable prep, slicing proteins, and detailed work on the cutting board. The compact size and tall blade give you excellent control while still providing plenty of knuckle clearance, making this a great everyday knife for both professional cooks and serious home chefs.
Okeya is a small father-and-son workshop located in Miki, Japan, known for producing highly functional kitchen knives at very attractive prices. This knife uses Ginsan (Silver #3) stainless steel from Hitachi, a premium Japanese stainless steel that takes a very fine edge while remaining tough, stain-resistant, and easy to sharpen. The blade is hammer forged and finished with a handsome tsuchime pattern that helps with food release and adds visual character. The knife is paired with a comfortable oak octagonal handle finished in burnt urushi lacquer, giving it a traditional Japanese look and excellent grip in both professional and home kitchens.
Care Instructions: Although Ginsan is a stainless steel, proper care will keep your knife performing its best. Hand wash and dry after use and avoid dishwashers. Do not cut frozen foods or bones. Sharpen using quality water stones to maintain the razor-sharp edge.
The Okeya Ginsan Honesuki 150mm is a purpose-built Japanese poultry boning knife designed for precision work when breaking down chicken, duck, and other birds. The stiff triangular blade and pointed tip allow you to move cleanly through joints and along bones with excellent control. This is not a knife for cutting through bone--but for separating, trimming, and portioning poultry, it performs beautifully. The compact size and light weight make it especially nimble in hand, giving you confidence during detailed work.
Okeya is a small father-and-son workshop in Miki, Japan, that has recently expanded from making kogatana utility blades into kitchen knives, and the results have been excellent. This knife uses Ginsan (Silver #3) stainless steel from Hitachi, a premium stainless steel known for its ability to take a very fine edge while remaining tough, corrosion-resistant, and easy to sharpen. The blade is hammer forged and features a clean, functional finish focused on performance. The double bevel edge makes it suitable for both right- and left-handed users and keeps sharpening straightforward.
This version is fitted with a Western-style rosewood handle, offering a familiar feel for users who prefer a traditional full-tang grip. The handle provides a secure, comfortable hold and pairs nicely with the lightweight blade, making this an excellent choice for both professional kitchens and home cooks looking for a dedicated poultry knife.
Care Instructions: Ginsan is a stainless steel, but proper care will keep your knife performing its best. Hand wash and dry after use and avoid dishwashers. Do not cut through bones or frozen foods. Sharpen with quality water stones to maintain a keen edge.
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 for 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 a 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.
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!
Use it for oysters, clams, mussels, scallops, abalone, and other shellfish where a small, strong blade is the right tool for the job. It is simple, practical, and built for anyone who wants an affordable oyster knife with a classic wood handle design.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Keep dry to preserve the wood handle. Use caution when opening shellfish and always work with the blade pointed away from your hand.
Experience the pinnacle of Japanese natural sharpening with the Ozuku Asagi, a full-size stone prized by professionals and enthusiasts alike. Known for its ultra-fine grain and remarkable hardness, this stone produces an exceptionally smooth, refined edge—perfect for straight razors, high-end kitchen knives, and precision tools.
Sourced directly from Mr. Imanishi, this premium Ozuku stone carries three distinct stamps and offers a grit range of 15K–20K, delivering mirror-like finishes with effortless control. Its generous dimensions—205mm x 75mm x 30mm—and weight of 2 lbs 9 oz (1.2 kg) provide ample surface area and stability for consistent sharpening sessions.
Elevate your honing experience with the Ozuku Asagi—a top-tier natural stone for those who demand the very best.
Specifications
It also features a built-in reservoir for soy sauce, wasabi, or other dipping sauces, so you can keep everything in one convenient spot. Simple, practical, and just a little bit clever—it’s one of those things you’ll start using every time without thinking about it.
Care Instructions: Hand wash recommended. Dishwasher safe, but hand washing will help preserve the finish over time.
Measuring approximately 7 inches in length, this spoon offers comfortable reach and balanced handling. The smooth porcelain finish also makes it well-suited for use as a small appetizer or tasting server. Durable, easy to clean, and made in Japan, it is a practical and elegant addition to any table.
Care Instructions: Dishwasher safe.
Average rating is 5
By: Jmbullman
Hazzard county NCthis is a great stone soak it for ten minutes or so and you have a stone that can easily get the knife "restaurant" sharp with proper use or like me use it to clean up bevels set by dmt’s and put a good edge on the knife before you make the next jump. This stone is so large you will probably be passing it down to your kids and it makes a beautiful red mud.
0.3By: Jmbullman
huntersville NC this is my favorite 1000 grit of all time it is a huge I mean huge like the big green brick and cuts like crazy without dishing I actually see this stone lasting most people a lifetime,I usually follow up with a small jump to the naniwa big green brick to finish the profile and get some of the scratches out before I jump to higher grits it’s a great 1-2 punch to do it that way and marks service is unbelievable as usual. Jmbullman
0.3By: Allen B.
Florence,KYIn 50 years of knife sharpening,I’ve accumulated probably every Japanese water stone on the market. And this 1000 grit red brick is as good as any of those,if not better than most. Every knife or tool sharpener should own one. Great price and fast shipping!
0.3By: TIm
Western Massquick cutting and leaves a solid finish/polish for a 1000 grit. was using the 1000 grit off a shun combo prior to this,switching is like night and day. immediate results with all my knives! thing will last forever also!
0.3By: Jerry
Dallas,TXReally good 1k. Holds up very well and doesn’t really dish. It’s huge,so it’s a good value. Very pleased.
0.3By: Kyle
New JerseyThis stone is amazing it’s the best 1k I’ve ever used. I just received this stone and have sharpened 3 knives and done tip repair in about 30 min tops. It’s almost a splash and go stone I haven’t soaked it for any period of time just spraying it as needed. It’s just slightly muddy which is what I wanted in a 1k it’s hard and cuts very fast but leaves a beautiful edge everything about this stone is perfect I will never need another 1k ever.
0.3The Red Brick produces a distinctive red slurry that sharpens efficiently and evenly, helping to remove steel quickly while maintaining good control. Its size and durability give it a very long working life, which makes it an excellent house stone for commercial kitchens or for anyone who sharpens frequently. One important characteristic to be aware of is that this stone retains moisture for a long time. It must be allowed to dry fully before storage, which may take longer than many other water stones. Proper drying will prevent mold and keep the stone in good condition for long term use.
Care Instructions: Soak for five to ten minutes before use. Lap before first use and as needed. Allow the stone to dry completely before storage. Do not store damp or enclosed in a box. Do not permasoak.
Each spoon is made from 18/8 stainless steel with a mirror-polished bowl and a brushed handle — a combination that looks professional, cleans up easily, and holds up through the repetitive use of a working kitchen. The bowl holds 2.5 tablespoons and the spoon measures 230mm (9 inches) in total length, a size that balances reach and control well whether you are working a saute pan or plating at the pass. The handle is comfortable in hand and sits naturally in the grip without fatiguing the wrist across a long service. At 2.8 oz each the spoons have enough presence to feel substantial without being heavy. The 12-piece set offers a meaningful savings over buying individually and provides enough spoons to cover a full station or make several gifts out of a single purchase.
What Customers Are Saying: Reviewers describe these as a daily-use staple in both professional and home kitchens, reaching for them for everything from saucing and stirring to serving at the table. The proportions and handle comfort draw consistent praise, and several buyers note purchasing the set specifically to give most of them away as gifts — keeping only a few for their own kitchen. The quality relative to the price is the most frequently mentioned point of satisfaction across all reviews.
- Brand: Richmond
- Set: 12 spoons
- Material: 18/8 Stainless Steel
- Finish: Mirror polish on bowl, brushed handle
- Length: 230mm (9")
- Width: 56.2mm
- Bowl Capacity: 2.5 tablespoons
- Weight: 2.8 oz per spoon
||0.400 ||||1||1||1||0||||||||The Maruyoshi Mini Plating Spatula is a precision tool designed for detailed plating and fine finishing work. Its compact size and subtle offset keep your hand clear of the plate, giving you excellent visibility and control when positioning delicate components, smoothing sauces, or making final adjustments.
The narrow stainless blade offers just enough flex for finesse without feeling soft or vague. Lightweight and well balanced, this mini spatula excels at modern plating tasks where accuracy and dexterity matter most.
Care Instructions: Hand wash with mild soap and warm water and dry thoroughly after use. Avoid the dishwasher to preserve the finish and edge alignment. Store in a drawer, utensil roll, or magnetic strip to protect the blade.
Weight: 2 oz Overall Length: 235 mm Blade Length (flat portion): 90 mm Blade Width: 19 mm ||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|riblsaslspla||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/richmond-black-satin-slotted-spoon-large-57.png||||||Richmond Black Slotted Spoon||Spoon-BLACKSlotted||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||10.000 ||||||||||||1||1||1||0||||||||The Richmond Black Satin Slotted Plating Spoon is a professional grade tool designed for quick, controlled straining during plating and service. Built to the same size and balance as our standard plating spoon, it offers a familiar feel and precise handling whether you are working the line, cooking at home, or training in a culinary program.
The slotted bowl allows excess liquid to drain cleanly while retaining sauces, vegetables, or garnishes, making it ideal for fast plating and light straining tasks. The black satin finish adds a modern look while reducing glare under kitchen lighting and maintaining a comfortable grip during extended use.
Care Instructions: Hand wash recommended. Avoid abrasive scrubbers to preserve the black satin finish and overall appearance.
Weight: 2.6 oz Length: 230 mm (9") Width: 56.6 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|rigoplsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/richmond-gold-plating-spoon-68.png||||||Richmond Gold Large Spoon||Spoon-GOLDLarge||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||12.000 ||||||||0.200 ||||1||1||1||0||||||||There is a practical problem that every line cook who has carried their own spoon knows: silver plating spoons disappear. They get grabbed, misplaced, pulled into the dish pit, and rarely come back. The Richmond Gold Large Spoon solves that problem directly. The gold satin finish makes it immediately recognizable in any kitchen environment — on the pass, in a bain marie, at the bottom of a hotel pan — and its distinctive look is easy to communicate as off-limits to the rest of the kitchen.
Beyond its visibility, this is a well-made 9-inch saucing spoon built from 18/10 stainless steel with the durability and finish quality that professional tools require. The bowl is sized and shaped for controlled saucing — clean smears, precise pours, and the kind of presentation work where the difference between a good spoon and a bad one shows up on the plate. The handle is comfortable to hold through a full service and the spoon balances naturally in the pinch grip. The gold satin finish adds a level of visual polish that translates well in front-of-house environments and upscale plating contexts without looking out of place in a working kitchen. Hand washing is recommended to preserve the finish over time.
What Customers Are Saying: Both reviewers describe buying these specifically to solve the disappearing spoon problem — switching from generic silver options that were constantly getting mixed into the general kitchen supply or lost in the dish pit. The gold finish earns direct praise for making the spoon instantly identifiable and easy to claim as personal equipment. Reviewers note the size is well suited to sauce smears and plating work, and both describe the spoon as a genuine upgrade from their previous options.
Care Instructions: Hand wash and dry after each use. Avoid abrasive scrubbers and harsh detergents to protect the gold satin finish. Do not put in the dishwasher.
Built from 18/8 stainless steel, the spoon is durable, easy to clean, and well proportioned for extended use during service. The bowl shape supports smooth, controlled delivery whether you are saucing a composed plate, finishing a dish at the pass, or building a smear. At 2.7 oz it has enough weight to feel substantial in the hand without becoming tiring over a long service. The handle is comfortable and sits naturally in the grip. The compact size relative to the large version makes it the right choice for more refined or detail-oriented plating work where a 9-inch spoon would be excessive. It pairs naturally with the Gold Large and Gold Slotted spoons for cooks who want a matched set across different tasks.
Care Instructions: Hand wash and dry after each use. Avoid abrasive scrubbers and harsh detergents to protect the mirror finish. Do not put in the dishwasher.
The slotted bowl allows excess liquid to drain cleanly while retaining sauces, vegetables, or garnishes, making it ideal for fast plating and light straining tasks. The gold colored finish adds visual appeal while maintaining everyday usability in busy kitchen environments.
Care Instructions: Hand wash recommended. Avoid abrasive scrubbers and harsh detergents to preserve the finish and overall appearance.
Weight: 2.6 oz Length: 230 mm (9") Width: 56.6 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|riadfishbyro||item-1||solidtemplate||fishse||https://s.turbifycdn.com/aah/chefknivestogo/richmond-knives-finish-sharpening-by-rob-babcock-91.png||||||Richmond Knives Finish Sharpening By Rob Babcock||Finish Sharpening By Rob Babcock||fishse||Finish Sharpening Service > ||19.950 ||||||||||||0||1||1||0||||||||Richmond Addict Finish Sharpening By Rob Babcock. I've been a knife nut for as long as I can remember. Some of my earliest memories were of my grandpa sharpening his Case and Buck knives on an old, well-worn Arkansas stone. I was born in the rural mid-west so I grew up hunting, fishing and generally enjoying the outdoors- and of course, a sharp knife was central to all of those pursuits. I've spent most of my adult life working as a professional chef so I guess it was inevitable that I began to specialize in sharpening kitchen knives. I experienced an epiphany when I discovered Japanese knives, and shortly thereafter, synthetic Japanese water stones. It was about that time that I stumbled upon the many forums dedicated to knives & sharpening. There was a world of knowledge and experience I'd never imagined existed. Down the rabbit hole I went! ||0.200 ||||1||1||1||0||||||||The Richmond Plating Spoon is a versatile professional grade saucing spoon designed for precise control whether you are working the line, plating at home, or practicing culinary techniques at school. Its balanced size makes it ideal for saucing plates cleanly, basting proteins, or serving small portions with accuracy and consistency.
Crafted from high-quality 18/8 stainless steel, this spoon features a comfortable handle and a well-shaped bowl that holds approximately 2.5 tablespoons, which is perfect for controlled pours and smooth presentation. Once you use a proper saucing spoon during service, it quickly becomes an essential tool you will not want to work without.
Care Instructions: Dishwasher safe. For best appearance, hand wash and dry promptly to preserve the mirror finish on the bowl and brushed finish on the handle. Weight: 2.8 oz Length: 230 mm (9") Width: 56.2 mm Material: 18/8 Stainless Steel Finish: Mirror finish on bowl, brushed finish on handle||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|large-slotted-spoon||item-1||solidtemplate||links||||||||Richmond Large Slotted Spoon||Spoon-GBPFSlotted||links||Chefknivestogo Specials > ||12.000 ||||||||||||1||1||0||0||||||||Richmond Large Slotted Spoon Weight: 2.7 oz (76 g) Length: 245 mm Width: 62 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|rismsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/richmond-small-spoon-89.png||||||Richmond Medium Spoon||Spoon-Medium||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||9.000 ||||||||0.200 ||||1||1||1||0||||||||A complement to our larger plating spoon, this smaller version allows you to work with smaller amounts and smaller service pieces. We did a larger handle on this one to make it more comfortable and easier to grip and control. Heavy stainless steel. Weight: 2.5 ounces / 72g Length: 220 mm (8.25") Width: 49.0 mm Volume: 1.5 tbsp Material: 18/8 Stainless Steel Finish: Mirror Finish On Bowl, Brushed on Handle||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|riofpltw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/richmond-offset-plating-tweezers-114.png||||||Richmond Offset Plating Tweezers||OffsetTweezers||specials > linecooks > peelers||Resources > For Professionals > Peelers & Tweezers > ||10.000 ||||||||0.200 ||||1||1||1||0||||||||Plating tweezers have become standard issue in professional kitchens, and for good reason — they keep your hands out of the food, give you precise control over small and delicate ingredients, and make the difference between a dish that looks composed and one that looks rushed. The Richmond Offset Plating Tweezers are the version we carry because they hit the right balance of build quality, feel, and price for everyday professional use.
The offset angle is the key feature here — it lets you reach into a plate without your hand hovering directly over the food, giving you better visibility and more natural control during plating. At 6.5 inches they are a practical everyday length, and the stainless steel construction is easy to clean and built to hold up through long service. These are the tweezers cooks reach for at culinary school, on the line, and anywhere precise ingredient placement matters.
What Customers Are Saying:
Customers consistently call these the best value plating tweezers available — better feel and less resistance than the Mercer offering, and a fraction of the price of JB Prince. Professional cooks use them in fine dining kitchens and culinary schools. The grip is excellent, the build quality is solid, and the offset angle works exactly as intended. The verdict from working cooks is simple — these do the job well and the price makes them easy to recommend to everyone on the team.
Care Instructions:
Hand wash with warm soapy water and dry after each use. The stainless steel construction is highly durable and rust resistant with proper care.
The slotted bowl allows excess liquid to drain cleanly while retaining sauces, vegetables, or garnishes, making it ideal for fast, efficient plating and light straining tasks. Crafted from high quality stainless steel with a comfortable handle, this spoon quickly becomes an everyday essential once it earns a spot in your kit.
Care Instructions: Dishwasher safe. For best appearance hand wash and dry promptly to maintain the finish and overall appearance.
Weight: 2.6 oz Length: 230 mm (9") Width: 56.6 mm Material: Stainless Steel||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ristba||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/richmond-strop-base-76.png||||||Richmond Strop Base 3" x 11"||RichmondStropBase11||specials > linecooks > shac > kangaroostrops||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||25.000 ||||||
The narrow stainless blade offers just enough flex for finesse without feeling soft or vague. Lightweight and well balanced, this mini spatula excels at modern plating tasks where accuracy and dexterity matter most.
Care Instructions: Hand wash with mild soap and warm water and dry thoroughly after use. Avoid the dishwasher to preserve the finish and edge alignment. Store in a drawer, utensil roll, or magnetic strip to protect the blade.
The slotted bowl allows excess liquid to drain cleanly while retaining sauces, vegetables, or garnishes, making it ideal for fast plating and light straining tasks. The black satin finish adds a modern look while reducing glare under kitchen lighting and maintaining a comfortable grip during extended use.
Care Instructions: Hand wash recommended. Avoid abrasive scrubbers to preserve the black satin finish and overall appearance.
Beyond its visibility, this is a well-made 9-inch saucing spoon built from 18/10 stainless steel with the durability and finish quality that professional tools require. The bowl is sized and shaped for controlled saucing — clean smears, precise pours, and the kind of presentation work where the difference between a good spoon and a bad one shows up on the plate. The handle is comfortable to hold through a full service and the spoon balances naturally in the pinch grip. The gold satin finish adds a level of visual polish that translates well in front-of-house environments and upscale plating contexts without looking out of place in a working kitchen. Hand washing is recommended to preserve the finish over time.
What Customers Are Saying: Both reviewers describe buying these specifically to solve the disappearing spoon problem — switching from generic silver options that were constantly getting mixed into the general kitchen supply or lost in the dish pit. The gold finish earns direct praise for making the spoon instantly identifiable and easy to claim as personal equipment. Reviewers note the size is well suited to sauce smears and plating work, and both describe the spoon as a genuine upgrade from their previous options.
Care Instructions: Hand wash and dry after each use. Avoid abrasive scrubbers and harsh detergents to protect the gold satin finish. Do not put in the dishwasher.
- Brand: Richmond
- Material: 18/10 Stainless Steel
- Finish: Gold Satin
- Length: 230mm (9")
Built from 18/8 stainless steel, the spoon is durable, easy to clean, and well proportioned for extended use during service. The bowl shape supports smooth, controlled delivery whether you are saucing a composed plate, finishing a dish at the pass, or building a smear. At 2.7 oz it has enough weight to feel substantial in the hand without becoming tiring over a long service. The handle is comfortable and sits naturally in the grip. The compact size relative to the large version makes it the right choice for more refined or detail-oriented plating work where a 9-inch spoon would be excessive. It pairs naturally with the Gold Large and Gold Slotted spoons for cooks who want a matched set across different tasks.
Care Instructions: Hand wash and dry after each use. Avoid abrasive scrubbers and harsh detergents to protect the mirror finish. Do not put in the dishwasher.
- Brand: Richmond
- Material: 18/8 Stainless Steel
- Finish: Mirror Finish on Bowl and Handle
- Length: 220mm (8.25")
- Width: 49mm
- Bowl Capacity: 1.5 tablespoons
- Weight: 2.7 oz (78g)
The slotted bowl allows excess liquid to drain cleanly while retaining sauces, vegetables, or garnishes, making it ideal for fast plating and light straining tasks. The gold colored finish adds visual appeal while maintaining everyday usability in busy kitchen environments.
Care Instructions: Hand wash recommended. Avoid abrasive scrubbers and harsh detergents to preserve the finish and overall appearance.
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"||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ckplsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/richmond-plating-spoon-72.png||||||Richmond Large Plating Spoon||Spoon-Large||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||10.000 ||||||
Average rating is 5
By: Scott S.
Hyde Park,NYGreat plating spoon. large enough to carry enough product to the plate in one pass,yet nimble and ergonomic enough to do the job without messing the plate either. Well worth the money. As always,great products and great service from CKTG! Thanks!
0.3By: Eddie duldulao
Honolulu HiGreat spoon. Heavier than the kunz and a little thicker. Way cheaper shipping than Jb prince. Great quality spoon
0.3Crafted from high-quality 18/8 stainless steel, this spoon features a comfortable handle and a well-shaped bowl that holds approximately 2.5 tablespoons, which is perfect for controlled pours and smooth presentation. Once you use a proper saucing spoon during service, it quickly becomes an essential tool you will not want to work without.
Care Instructions: Dishwasher safe. For best appearance, hand wash and dry promptly to preserve the mirror finish on the bowl and brushed finish on the handle.
Average rating is 5
By: Chef Kolter Livengood
ChicagoThe best design of tweezers made better by Mark. excellent feel and rigidity. perfect for high fine dinning.
0.3By: ian rogers
cotswold,ukexcellent grips and build quality
0.3By: Giles
SingaporeReally value for money plating tongs
use them in my culinary school for Fine dining class
0.3use them in my culinary school for Fine dining class
By:
Lincoln,NEGreat value! Best price for offset tweezers anywhere. Really good quality.
0.3The offset angle is the key feature here — it lets you reach into a plate without your hand hovering directly over the food, giving you better visibility and more natural control during plating. At 6.5 inches they are a practical everyday length, and the stainless steel construction is easy to clean and built to hold up through long service. These are the tweezers cooks reach for at culinary school, on the line, and anywhere precise ingredient placement matters.
What Customers Are Saying:
Customers consistently call these the best value plating tweezers available — better feel and less resistance than the Mercer offering, and a fraction of the price of JB Prince. Professional cooks use them in fine dining kitchens and culinary schools. The grip is excellent, the build quality is solid, and the offset angle works exactly as intended. The verdict from working cooks is simple — these do the job well and the price makes them easy to recommend to everyone on the team.
Care Instructions:
Hand wash with warm soapy water and dry after each use. The stainless steel construction is highly durable and rust resistant with proper care.
- Brand: Richmond
- Material: Stainless Steel
- Length: 6.5 inches
- Style: Offset
- Use: Plating, ingredient placement, delicate prep work
The slotted bowl allows excess liquid to drain cleanly while retaining sauces, vegetables, or garnishes, making it ideal for fast, efficient plating and light straining tasks. Crafted from high quality stainless steel with a comfortable handle, this spoon quickly becomes an everyday essential once it earns a spot in your kit.
Care Instructions: Dishwasher safe. For best appearance hand wash and dry promptly to maintain the finish and overall appearance.
||3.000 ||||1||1||1||0||||||||Introducing the Richmond Strop Base, a simple, durable platform designed to provide a perfectly stable foundation for magnetic-backed strops. Made from solid steel bar stock, this base is precision cut, exceptionally flat, powder-coated, and finished in black for long-lasting durability. The rigid construction ensures full magnetic contact and consistent stropping performance from end to end.
Four rubber feet are attached to the underside to provide excellent traction and prevent movement on your bench or countertop. The 3" x 11" size offers generous working surface while remaining easy to store. Compatible with all of our magnetic-backed strop pads. Proudly made in Wisconsin. Care Instructions: Keep clean and dry to maintain strong magnetic hold. Wipe off any compound overspray after use. Store flat to preserve surface integrity.
Material: Powder-Coated Steel Size: 3" x 11" Compatibility: Magnetic-Backed Strops Base Support: 4 Rubber Feet Made In: Wisconsin, USA||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|3x8stropplate||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/3x8-strop-plate-149.png||||||Richmond Strop Base 3" x 8"||RichmondStropBase8||specials > linecooks > shac > kangaroostrops||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||25.000 ||||||||||||1||1||1||0||||||||Our 3" x 8" Strop Base is constructed from durable powder-coated steel and provides a rigid, stable platform designed specifically for use with our magnet-backed strops. The solid steel surface ensures full magnetic contact, preventing movement and giving you consistent, controlled stropping performance.
Rubber feet are attached to the underside to provide elevation and traction, keeping the base securely in place on your counter or bench while you work. The compact footprint makes it easy to store while still offering plenty of working surface. Care Instructions: Keep the surface clean and dry to maintain strong magnetic contact. Wipe down after use if compound overspray occurs. Store flat to prevent warping.
Material: Powder-Coated Steel Size: 3" x 8" Compatibility: Magnet-Backed Strops Base Support: Rubber Feet for Stability||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|harohadefebl||item-1||solidtemplate||naniwa||https://s.turbifycdn.com/aah/chefknivestogo/rock-hard-deburring-felt-block-146.png||||||Rock Hard Deburring Felt Block||FeltBlock||equipment > naniwa||Suppliers > Naniwa Stones > ||7.000 ||||||I feel it is an essential tool for any sharpening setup.
0.3Four rubber feet are attached to the underside to provide excellent traction and prevent movement on your bench or countertop. The 3" x 11" size offers generous working surface while remaining easy to store. Compatible with all of our magnetic-backed strop pads. Proudly made in Wisconsin. Care Instructions: Keep clean and dry to maintain strong magnetic hold. Wipe off any compound overspray after use. Store flat to preserve surface integrity.
Rubber feet are attached to the underside to provide elevation and traction, keeping the base securely in place on your counter or bench while you work. The compact footprint makes it easy to store while still offering plenty of working surface. Care Instructions: Keep the surface clean and dry to maintain strong magnetic contact. Wipe down after use if compound overspray occurs. Store flat to prevent warping.
By: Jonathan Datlag
Daly City,CApretty nifty little item and it works. A great buy!
0.3By: Ozgur
Izmir,TurkeyLet me cut it short. I was sceptical at first,but it works and it works better than a cork; especially when it is loaded with 1 Micron Baron Carbide Paste. You can cut into edges to de-burr,or as I figured out you can also de-burr hard-to-go wire edges by rubbing it to your edge with 10-15 degrees angle and do it in sections. Just imagine you are polishing your shoes with a pad. It is that sort of a motion I am talking about.
0.3By: Allen B.
Florence Ky.This Hard Felt Deburring Block is excellent,not only for the intended use but also for polishing the blade.Cork is also good for deburring but not easy to find. I would highly recomend this item from Chefknivestogo. Mark and Sue are very nice and helpful and their shipping is FASSSSST.
0.3By: Jack
Florida panhandleWhen I got this block a year or so ago I didn’t think it was of much use. I was trying to use it on large burrs that are easily removed with the stones. Where this item truely shines I’ve now found is for very small burrs when the edge is very sharp and a burr may be more difficult to detect. Now that I know how to use this tool I feel it is an essential tool for any sharpening setup.
0.3By: Jonathan Datlag
Daly City,CApretty nifty little item and it works. A great buy!
0.3By: Ozgur
Izmir,TurkeyLet me cut it short. I was sceptical at first,but it works and it works better than a cork; especially when it is loaded with 1 Micron Baron Carbide Paste. You can cut into edges to de-burr,or as I figured out you can also de-burr hard-to-go wire edges by rubbing it to your edge with 10-15 degrees angle and do it in sections. Just imagine you are polishing your shoes with a pad. It is that sort of a motion I am talking about.
0.3By: Allen B.
Florence Ky.This Hard Felt Deburring Block is excellent,not only for the intended use but also for polishing the blade.Cork is also good for deburring but not easy to find. I would highly recomend this item from Chefknivestogo. Mark and Sue are very nice and helpful and their shipping is FASSSSST.
0.3By: Jack
Florida panhandleWhen I got this block a year or so ago I didn’t think it was of much use. I was trying to use it on large burrs that are easily removed with the stones. Where this item truely shines I’ve now found is for very small burrs when the edge is very sharp and a burr may be more difficult to detect. Now that I know how to use this tool I feel it is an essential tool for any sharpening setup.
0.3By: Ian Rogers
Oxford,UKDoes the job well.
Thanks
0.3Thanks
By: mjames howard
Des Moines,IAFantastic product. Worth every penny and then some. Easy burr removal makes the whole sharpening process slightly faster and more enjoyable.
0.3The block is dense compressed felt - firm enough to support the edge and cut the burr cleanly, soft enough not to damage the bevel. Use it between grits in a progression to carry a cleaner edge into each successive stone, and again after your final stone before stropping. One reviewer loads the block with 1 micron boron carbide paste and uses it as a finishing tool - a technique that produces a highly refined edge with excellent polish. Another uses it for light blade polishing after sharpening. One sharpener has worn through two blocks and is on his third - not because they fail, but because he uses his so often that a 1-inch cube eventually gets used up. At this price that is not a complaint. One practical safety note: hold the block on a stable surface rather than in your hand when drawing a very sharp blade through it.
What Customers Are Saying: Thirty-two reviewers have given this block a near-perfect 5 star average. The response is almost uniformly enthusiastic - multiple buyers describe it as a revelation after sharpening for years without one, and several call it indispensable. The most detailed technical review notes it works best for very fine residual burrs on fully sharpened edges rather than for removing large burrs that are better handled on the stone itself - an accurate and useful distinction. One reviewer who was skeptical at first now considers it an essential part of every session. The one lower rating makes exactly the same point: use it for finishing, not for heavy burr removal, and it works exactly as intended.
- Item: Rock Hard Deburring Felt Block
- Material: Compressed Felt
- Dimensions: 1 in x 1 in
- Use: Draw edge lightly through block, edge-leading, at sharpening angle
- Item Number: FeltBlock
Care Instructions: The block will accumulate metal particles and swarf with use - this is normal and does not affect performance until the block is significantly worn. Rinse with water if needed and allow to dry fully. Store dry between sessions. Replace when the block is worn too small to use safely.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|rollingpins||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/rolling-pins-10.png||||||Rolling Pins||||knife-accessories||Accessories > ||||||||||||||0||1||0||0||||wafrropin oakfrropin||||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. Excellent craftsmanship, Brandon! To care for your rolling pin, simply wipe it with a dry cloth. Avoid dishwashing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|chroostset3x||item-1||solidtemplate||kangaroostrops||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-roo-stropping-set-3x11-48.png||||||Roo 3"x11" Strop Set||Kanga-11||specials > linecooks > shac > kangaroostrops||Resources > For Professionals > Sharpening Accessories > Kangaroo Strops > ||115.000 ||||||||3.000 ||||1||1||1||0||||||||CKTG Roo Strops are crafted from premium kangaroo leather, prized for its ultra-thin profile, tight fiber structure, and exceptionally smooth surface. This combination minimizes edge convexing while allowing diamond compounds to work cleanly and efficiently, producing a crisp, highly refined edge with excellent control and consistent draw.
Each set is designed as a complete stropping system, pairing roo leather with diamond sprays to help you maintain and finish razor-sharp edges with precision. Because kangaroo leather is a natural material, minor surface marks or cosmetic imperfections may be present, but these do not affect performance. This is a high-end setup built for serious edge refinement and long-term use.
Customers consistently rate this stropping set very highly, noting how dramatically it improves edge sharpness and consistency. Many describe it as the missing step that takes their sharpening results to another level, with several mentioning that after using the roo strops, their other knives no longer felt sharp enough. Users also appreciate the solid, stable base and ease of use, while even critical feedback tends to focus on small, fixable details rather than performance.
Care Instructions: Apply compound sparingly and spread evenly. Use light pressure while stropping. Remove magnetic strops by lifting from the magnet side to prevent adhesive stress. Store under the base with light pressure applied when not in use.
Simply apply 2–3 spritzes to your favorite strop and allow it to dry before use. The coating lasts through multiple sessions, making this a cost-effective and powerful addition to your sharpening setup. Whether you're working on kitchen knives, razors, or tools, this spray is our go-to finishing step for achieving clean, high-performance edges. Once you try it, you’ll understand why—it’s a true secret weapon for scary sharp results.
Customers consistently give stropping setups like this a 5-star rating, highlighting how quickly they can take an already sharp edge to the next level and maintain it between stone sessions. Many note how easy it is to achieve razor-sharp results, even for beginners, while others appreciate how little compound is needed for excellent performance. Overall, users describe stropping as the missing step that completes their sharpening routine and delivers a noticeably smoother, more refined edge.
Care Instructions: Store in a cool, dry place. Shake before use. Avoid over-application and keep away from direct contact with food surfaces.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip. Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.
Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The strop measures 3" x 11", providing generous surface area while remaining easy to handle.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip. Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip. Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.
Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The compact 3" x 8" size is ideal for smaller setups while still providing ample working surface.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip.
Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.
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.
These amazing knives are constructed with a core of Aogami 2 steel, which is clad with the Damascus steel in the san-mai style. The inner core is obviously prone to corrosion at the edge if not dried and cleaned carefully.
In true Saji fashion, the blade is coupled to a good quality rosewood octagonal handle. It also comes in a nice wooden box for storage.
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 the 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.
||||||1||1||1||0||||||||Experience a top-of-the-line sushi knife called a yanagiba, or yanagi, which is a knife designed to slice fish for sushi and sashimi. Yanagiba translates into "willow leaf blade." The slender blade is tailored to cut the fish in one single stroke. Its ultra-sharp edge slices through the fish with minimal pressure required, thus reducing stress to the flesh and minimizing cellular damage.
The yanagiba is such a specialized knife that, by using different cutting techniques, the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs, but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.Knife Brand: Sakai Takayuki Line: Aoniko Blacksmith: Kenji Togashi Construction: Hammer Forged Grind: Traditional Single Bevel Core Edge Steel: Aogami #2 (Blue #2) HRC: 61-62 Weight: 7.6 oz (216 g) Blade Length: 259 mm Total Length: 413 mm Spine Thickness at Heel: 4 mm Blade Height: 33 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|doibl2ya30||item-1||solidtemplate||sataao||https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-yanagiba-300mm-13.png||||||Sakai Takayuki Aoniko Blue #2 Yanagiba 300mm||1205||kitchen-knives > takayuki-knives > sataao||Knife Brands > Takayuki Knives > Sakai Takayuki Aoniko > ||525.000 ||||||||||||1||1||1||0||||||||The yanagiba, or yanagi, is a knife designed to slice fish for sushi and sashimi. Yanagiba translates into "willow leaf blade." The slender blade is tailored to cut the fish in one single stroke. Its ultra-sharp edge slices through the fish with minimal pressure required, thus reducing stress to the flesh and minimizing cellular damage. The yanagiba is such a specialized knife that, by using different cutting techniques, the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs, but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.
This is a long knife, so you need to be sure of the work area size before considering anything longer. It is hand-fashioned from Blue Paper #2 steel with a ni-mai awase cladding (a single-sided layer of iron). This is a gorgeous knife made better by the addition of a finely finished ebony handle and buffalo horn ferrule. Please note the attractive gapped machi. Knife Brand: Takayuki Blacksmith: Kenji Togashi Construction: Hammer Forged Grind: Traditional Single Bevel Cladding: Soft Iron Core Edge Steel: Aogami #2 (Blue #2) HRC: 61-62 Weight: 9.1 oz (260 g) Blade Length: 293 mm Total Length: 455 mm Spine Thickness at Heel: 4 mm Blade Height: 35 mm Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satacodata18||item-1||solidtemplate||cleavers||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-coreless-damascus-tank-large-61.png||||||Sakai Takayuki Coreless Damascus Tank Large||14418||resources > cleavers||Knife Types > Cleavers > ||290.000 ||||||||||||1||1||1||0||||||||Elevate your culinary experience with the pinnacle of knife craftsmanship – the Coreless Damascus Stainless Steel Knife. Forged by the esteemed Sakai Takayuki in Japan, this knife is not just a tool, but a masterpiece designed to last a lifetime.
Crafted with a revolutionary blend of VG10 and VG2 multi-layered Damascus stainless steel, the blade of this knife boasts a hard edge of unparalleled durability – delivering twice the longevity and 1.5 times the sharpness of standard VG10 blades. Every cut promises precision, empowering you to slice with confidence and artistry.
At a Rockwell hardness scale of approximately 61, the resilience of this knife is undeniable. Weighing in at a comfortable 230g, it's an instrument that feels as good in the hand as it performs on the cutting board.
Own a piece of Japanese excellence and be ready to transform the way you cook. The Takayuki Coreless Damascus Stainless Steel Knife is not just a purchase; it's an investment in quality that stands the test of time. Manufacturer: Sakai Takayuki Location: Sakai, Japan Construction: Roll Forged Steel: VG10 & VG2 Layered Coreless Damascus Stainless Steel HRC: 61 Handle: Wenge Octagonal Knife Type: Kengata-Cleaver Blade Edge: Double Bevel 50/50 Weight: 8.1 oz (230 g) Blade Length: 179 mm (7") Total Length: 343 mm Spine Thickness at Base: 2 mm Blade Height: 77 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ri12pltw||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/richmond-12-plating-tweezers-106.png||||||Sakai Takayuki Fish Bone Pliers||FBP-130||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||49.950 ||||||||||||1||1||1||0||||||||Introducing the Sakai Takayuki Wide Nose Pliers - the ultimate tool for your kitchen and beyond! Crafted by skilled artisans in Japan, these pliers are made from high-quality stainless steel, ensuring durability and longevity.
The wide nose design makes these pliers perfect for a variety of tasks, from gripping small items like nuts and bolts to larger objects like vegetables and fish. The precision tips allow for easy and accurate handling, while the comfortable grip ensures a secure hold, even when working with wet or slippery materials.
The Sakai Takayuki Wide Nose Pliers are also versatile enough to be used in a range of settings, from the home kitchen to professional kitchens and even outdoor adventures. Take them with you on your next camping trip, fishing excursion, or backyard BBQ and experience the convenience and ease of use for yourself.
Don't settle for subpar pliers - upgrade to the Sakai Takayuki Wide Nose Pliers and elevate your culinary and DIY game to the next level. Order now and see the difference for yourself!||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satasawh2pe||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sanpou-white-2-petty-52.png||||||Sakai Takayuki Sanpou White #2 Kasumi Petty 150mm||3216||resources > petty-knives > 150mmpettys||Knife Types > Petty Knives > 150-165mm Pettys > ||185.000 ||||||||||||1||1||1||0||||||||Discover the pinnacle of culinary excellence with the Sakai Takayuki Sanpou White #2 Kasumi Petty — a testament to the art of Japanese knife craftsmanship. Crafted in the historic city of Sakai, Japan, known for its legendary blade-making heritage.
At its core lies the exceptional Shirogami #2 (White #2 Carbon Steel), renowned for its ability to achieve and maintain a razor-sharp edge. This is complemented by a reactive soft iron cladding that enhances the blade's durability. To preserve its pristine condition, a simple wipe down after use will prevent rust, ensuring longevity.
Boasting a Rockwell hardness of 62, the Sakai Takayuki petty promises superior edge retention, ready to withstand the demands of a professional kitchen environment. Its symmetrical 50/50 double bevel edge caters to both left- and right-handed users, offering adaptability and precision.
The Sakai Takayuki Sanpou White #2 Kasumi Gyuto represents more than just a knife — it's a commitment to enhancing your culinary journey. It invites you to experience the harmony of traditional craftsmanship and peak performance, propelling your cooking to new heights.
Manufacturer: Sakai Takayuki Location: Sakai, Japan Steel Type: Shirogami #2 (White #2 Carbon Steel) Cladding: Soft Iron Rockwell Hardness: 62–63 Edge: Double Bevel (50/50) Handle: Wenge Octagonal Weight: 3 oz (84 g) Blade Length: 149 mm Total Length: 278 mm Spine Thickness at Base: 2.5 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satasg2||item-1||solidtemplate||satasg2tssu||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sg2-54.png||||||Sakai Takayuki SG2 Kengata 165mm||14073||kitchen-knives > takayuki-knives > satasg2tssu||Knife Brands > Takayuki Knives > Sakai Takayuki SG2 Tsuchime Sumi > ||220.000 ||||||||||||1||1||1||0||||||||Introducing the Sakai Takayuki SG2 Kengata, a masterful blend of Japanese artistry and cutting-edge precision. Handcrafted in Sakai, Japan, a city with a legacy of blade-making that spans centuries, this 165mm Kengata is the ultimate tool for chefs. Featuring hard steel with a steep edge, it offers exceptional sharpness and long-lasting edge retention, delivering flawless cutting performance. The stunning cladding adds to its beauty, making this knife as visually striking as it is functional. Maker: Sakai Takayuki Location: Sakai, Japan Edge Steel: SG2 Powdered Stainless, Tool Steel HRC: 63+- Weight: 5.4 oz (154 g) Blade Length: 162 mm Total Length: 313 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm Cladding: Tsuchime / Damascus / Stainless Maker: Sakai Takayuki Location: Sakai, Japan Edge Steel: SG2 Powdered Stainless, Tool Steel HRC: 63+- Weight: 6.6 oz (188 g) Blade Length: 200 mm Total Length: 359 mm Spine Thickness at Heel: 2 mm Blade Height: 49.5 mm Cladding: Tsuchime / Damascus / Stainless||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satasg2tssu||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sg2-tsuchime-sumi-27.png||||||Sakai Takayuki SG2 Tsuchime Sumi||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||satasg2 satasg2ke19||||Sakai Takayuki SG2 Tsuchime Sumi. Made in Sakai Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satast||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sticker-109.png||||||Sakai Takayuki Sticker||TakayukiSticker||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||1.000 ||||||||0.000 ||||1||1||1||0||||||||These little Japanese knife stickers come from our suppliers. Here is a nice one from Sakai Takayuki.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2de15||item-1||solidtemplate||dekn10||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-150mm-233.png||||||Sakai White #2 Deba 150mm||SW2-D150||resources > deba-knives > dekn10||Knife Types > Deba Knives > Deba Knives 105-170mm > ||180.000 ||||||||||||1||1||1||0||||||||We have been working with a select group of blacksmiths and sharpeners in Sakai City for many years. These talented craftsmen have produced a fine kitchen knife line that looks, feels, and performs way beyond their price point.
All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from Hitachi White #2 high carbon steel core with a soft iron cladding for protection and added strength. They are reactive, so you must keep them clean and completely dry between uses. The simple ho-wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. An excellent saya and pin complete the package.
The deba knife is a heavy, thick blade originally intended as a fish filleting knife. It can also serve as a poultry butcher knife. Along with the usuba and yanagiba, it is one of the trinity of Japanese kitchen knives. The deba first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness and obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet. Maker: Sakai Blacksmith Construction: Ni Mai/Hammer Forged Edge Steel: White #2 Cladding: Soft Iron Engraving: Hand Engraved Edge Grind: Single Bevel, Right Handed Weight: 220g/7.8 ounces Blade Length: 156 mm Overall Length: 290mm Thickness at Heel: 6 mm Blade Height: 5.0 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|risade165mm||item-1||solidtemplate||sawh2kn||https://s.turbifycdn.com/aah/chefknivestogo/richmond-sakai-deba-165-mm-78.png||||||Sakai White #2 Deba 165mm||SW2-D165||shopbysteel > white2steel > sawh2kn||Shop by Steel > White #2 Steel > Sakai White #2 Knives > ||219.000 ||||||
The yanagiba is such a specialized knife that, by using different cutting techniques, the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs, but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.
This is a long knife, so you need to be sure of the work area size before considering anything longer. It is hand-fashioned from Blue Paper #2 steel with a ni-mai awase cladding (a single-sided layer of iron). This is a gorgeous knife made better by the addition of a finely finished ebony handle and buffalo horn ferrule. Please note the attractive gapped machi.
Crafted with a revolutionary blend of VG10 and VG2 multi-layered Damascus stainless steel, the blade of this knife boasts a hard edge of unparalleled durability – delivering twice the longevity and 1.5 times the sharpness of standard VG10 blades. Every cut promises precision, empowering you to slice with confidence and artistry.
At a Rockwell hardness scale of approximately 61, the resilience of this knife is undeniable. Weighing in at a comfortable 230g, it's an instrument that feels as good in the hand as it performs on the cutting board.
Own a piece of Japanese excellence and be ready to transform the way you cook. The Takayuki Coreless Damascus Stainless Steel Knife is not just a purchase; it's an investment in quality that stands the test of time.
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!||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satasawh2pe||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sanpou-white-2-petty-52.png||||||Sakai Takayuki Sanpou White #2 Kasumi Petty 150mm||3216||resources > petty-knives > 150mmpettys||Knife Types > Petty Knives > 150-165mm Pettys > ||185.000 ||||||||||||1||1||1||0||||||||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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satasg2ke19||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sg2-kengata-190mm-59.png||||||Sakai Takayuki SG2 Kengata 190mm||14074||resources > kiritsukeknife > kiupto21||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||230.000 ||||||||||||1||1||1||0||||||||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.
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.
||2.000 ||||1||1||1||0||||||||We are very happy to be able to offer you these fine knives made exclusively for the Richmond brand. We commissioned a small blacksmith shop in Sakai City to fabricate these classic Japanese knives out of the popular Shirogami White #2 steel. There is an iron cladding placed over the core #2 steel so these knives are reactive. They have hardened the core steel to 60-61 Rockwell.
This is a classic deba, a heavy, thick blade originally intended as a fish filleting knife. It can also serve as a poultry butcher's knife. The deba bocho 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 7mm at the heel. It has a single bevel set for right-handed users. There is a very slight concave grind to the back side, and the front features a nice primary bevel with a small micro bevel on edge. The Richmond Deba has a D-shaped ho wood handle with buffalo horn ferrule. It comes with a matching saya.Weight: 9.0 oz (255 g) Blade Length: 175 mm Total Length: 310 mm Spine Thickness at Heel: 7 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2de18leh||item-1||solidtemplate||dekn10||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-180mm-left-handed-140.png||||||Sakai White #2 Deba 165mm Left Handed||SW2-D165Left||resources > deba-knives > dekn10||Knife Types > Deba Knives > Deba Knives 105-170mm > ||270.000 ||||||||||||1||1||1||0||||||||The knives in the Sakai line are made in the traditional method employed in Sakai City using a small, specialized blacksmith shop and an equally specialized knife sharpener to finish the blades. They are then sent off to a handle maker and engraver to finish the knives according to our exacting specifications. The engraving is in Kanji and done by hand. It says "Mark" on the front of each blade.
All of these knives are single bevel and are meant for right-handed users. They have a convex front side and a concave backside and these types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive so you must keep them clean and completely dry between uses.
This is a heavy and stout knife. It has a very thick blade measuring 7.6mm at the heel. The front face is given a primary bevel, which extends almost all the way to the edge where a small micro bevel is applied. This is the left-handed version of the traditional deba.
Each knife comes with a custom-made wooden saya with pin. Handles are ho wood in an oval shape and have buffalo horn ferrules. Weight: 10.0 oz (282 g) Blade Length: 170 mm Total Length: 309 mm Spine Thickness at Base: 7.6 mm Blade Height: 50.9 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2de18||item-1||solidtemplate||dekn18||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-180mm-109.png||||||Sakai White #2 Deba 180mm||SW2-D180||resources > deba-knives > dekn18||Knife Types > Deba Knives > Deba Knives 180mm > ||280.000 ||||||||||||1||1||1||0||||||||The Sakai White #2 Deba 190mm is crafted using the traditional Sakai method, where specialized artisans handle each stage of production—from forging and sharpening to handle installation and hand engraving. Each blade features hand-chiseled kanji that reads “Mark,” adding a personal and authentic touch to this classic Japanese knife.
This is a single-bevel knife designed for right-handed users, featuring a convex front side and a concave back to enhance cutting performance and food release. Made from Hitachi White #2 carbon steel with iron cladding, it takes an extremely sharp edge and is favored by professionals for fish butchery and precise prep. As a fully reactive blade, it should be kept clean and dry between uses.
This deba is thick, heavy, and purpose-built, with an 8mm spine at the heel for strength and durability when working through fish and small bones. The primary bevel extends close to the edge, finished with a small micro bevel for durability, while the concave backside aids in smooth separation. The ho wood oval handle with buffalo horn ferrule provides a traditional feel and secure grip.
Care Instructions: Hand wash and dry immediately after use. This knife is fully reactive and will rust if left wet. Avoid twisting or prying motions and use proper technique when working through fish and small bones. Sharpen on water stones using appropriate single-bevel technique. Sakai Deba Construction: Hammer Forged, Ni Mai Made in Sakai, Japan Weight: 12.1 oz (342 g) Blade Length: 189 mm Total Length: 330 mm Spine Thickness at Heel: 8 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2de18le||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-180mm-left-235.png||||||Sakai White #2 Deba 180mm Left||SW2-D180Left||resources > lehakn||Knife Types > Left Handed Knives > ||350.000 ||||||||||||1||1||1||0||||||||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. 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 around the sides. This aids in food release but does restrict the knife to left-hand users.
Each knife comes with a custom-made wooden saya with pin. Handles are ho wood in an oval shape and have buffalo horn ferrules. Weight: 12.4 oz (352 g) Blade Length: 190 mm Total Length: 335 mm Spine Thickness at Heel: 8 mm Blade Height: 54.5 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2de21||item-1||solidtemplate||dekn21andla||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-210mm-250.png||||||Sakai White #2 Deba 210mm||SW2-D210||resources > deba-knives > dekn21andla||Knife Types > Deba Knives > Deba Knives 195mm and Larger > ||370.000 ||||||||||||1||1||1||0||||||||Sakai White #2 Deba 210mm has a core steel of White #2 and is clad in soft iron. This is a beast of a knife and weighs in at just over a pound or 496g to be exact. The knife is considered fully reactive, meaning diligent care and maintenance are required to prevent rusting. Just wipe it dry after washing it.
This is a single bevel edge and will require the user to possess a a special set of skills to sharpen. Please be prepared, or plan to send it to a professional.
At the center of it all is a highly regarded carbon steel that is quite often used in high-end Japanese cutlery, a steel known for its ability to take rather acute and refined edges. Although it falls slightly behind in edge retention, it moves ahead as one of the easiest Japanese steels to sharpen. The hardness is in the area of 60 HRC. The iron cladding forms a “hairline” where the cladding and core steel come together.
The handle is a traditional "Oval" shape and is made from ho wood and carries a buffalo horn ferrule. The saya is included with this knife. Region: Sakai, Japan Steel: White #2 HRC: 60 Cladding: Soft Iron Finish: Hairline Weight: 1.1 pound / 496g Blade Length: 220mm Total Length: 370mm Spine Thickness: 9.5mm Blade Height: 62mm Engraving: Hand Engraved Saya: Included Handle: Ho Wood Oval Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2ki21||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-kiritsuke-210mm-61.png||||||Sakai White #2 Kiritsuke 210mm||SW2-K210||resources > kiritsukeknife > kiupto21||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||150.000 ||||||||||||1||1||1||0||||||||Our Sakai brand of kitchen knives are made by top blade makers in Sakai City using age-old techniques that have been employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades which are then sent to an expert knife sharpener for finishing. The blades are finally passed on to a handle maker and engraver to finish the knives according to our specifications.
All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great-looking knife. Brand: Sakai Construction: Hammer-Forged, Single-Edged Traditional Grind (Right) Steel: White #2 Edge Right-Handed Single Bevel Handle: Ho Wood, D-shaped Right Ferrule: Buffalo Horn Weight: 4.8 oz/ 136g Blade Length: 198 mm Overall Length: 345 mm Spine Thickness at Heel: 3.7 mm Blade Height at Heel: 33.2 mm Sorry we don't have a saya for this one.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2ki24||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-kiritsuke-240mm-230.png||||||Sakai White #2 Kiritsuke 240mm||SW2-K240||resources > kiritsukeknife > ki24andab||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||255.000 ||||||||||||1||1||1||0||||||||Our Sakai brand of kitchen knives are made by top blade makers in Sakai City using age-old techniques that have been employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades which are then sent to an expert knife sharpener for finishing. The blades are finally passed on to a handle maker and engraver to finish the knives according to our specifications.
All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great-looking knife. Brand: Sakai Construction: Hammer-Forged, Single-Edged Traditional Grind (Right) Steel: White #2 Edge Right-Handed Single Bevel Handle: Ho Wood, D-shaped Right Ferrule: Buffalo Horn Saya: Included Weight: 8.2 ounces Blade Length: 228 mm Overall Length: 385 mm Spine Thickness at Heel: 4.8 mm Blade Height at Heel: 42.8 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|risawh2ki27||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/richmond-sakai-white-2-kiritsuke-270mm-112.png||||||Sakai White #2 Kiritsuke 270mm||SW2-K270||resources > kiritsukeknife > ki24andab||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||299.000 ||||||||||||1||1||1||0||||||||Our Sakai brand of kitchen knives are made by top blade makers in Sakai City using age-old techniques that have been employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades which are then sent to an expert knife sharpener for finishing. The blades are finally passed on to a handle maker and engraver to finish the knives according to our specifications.
All of the knives in this collection are single bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great looking knife. Brand: Sakai Construction: Hammer Forged, Single Edged Traditional Grind (Right) Saya: Included Steel: White #2 Edge Right Handed Single Bevel Weight: 9.2 ounces Blade Length: 257 mm Spine Thickness at Base: 4.8 mm Blade Height: 47 mm Handle: Ho Wood, D-shaped Right Ferrule: Buffalo Horn Saya Included||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2kn||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-knives-82.png||||||Sakai White #2 Knives||||shopbysteel > white2steel||Shop by Steel > White #2 Steel > ||||||||||||||0||1||0||0||||sawh2de15 risade165mm sawh2de18leh sawh2us165mm sawh2de18le sawh2unkn18 risawh2us18 sawh2de21 sawh2ki21 sawh2ya21 sawh2ki24 sawh2ya24 sawh2ya24le risawh2ki27 risawh2ya27 sawh2ya27leh sawh2ya30leh||||Nice fit and finish and a high degree of craftsmanship are hallmarks of knives made by Sakai blacksmiths and sharpeners. This special selection is made with the most popular steel for single bevel knives, called Shirogami #2 (which translates to "White Paper Steel #2").||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2unkn18||item-1||solidtemplate||eelknives||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-unagi-knife-180mm-227.png||||||Sakai White #2 Unagi Knife 180mm||SW2-Un180||resources > eelknives||Knife Types > Eel Knives > ||210.000 ||||||||||||1||1||1||0||||||||Unagi is the Japanese word for eel, and this specialized knife is designed specifically for filleting it. The sharp, narrow tip is inserted near the head of the eel and guided cleanly down the length of the body to open the fish in a single controlled motion. While regional variations exist across Japan—such as Nagoya, Osaka, and Kyoto styles—the general name for this blade is Unagisaki. The version shown here is an Edosaki style made in Sakai City, known for its long history of professional fish knives.
This blade is forged by our Sakai blacksmith using iron-clad Shirogami White #2 carbon steel, prized for its purity, sharpness, and ease of sharpening. The backside is ground with a subtle concave profile, while the front features a single convex bevel that transitions into a small micro-bevel at the edge for strength and control. It is fitted with a traditional ho wood oval handle and buffalo horn ferrule, and includes a custom-fitted wooden saya and pin. Fit and finish are excellent, and we are proud to offer this traditional carbon steel knife under our Richmond Sakai brand.
Care Instructions: Hand wash and dry immediately after use. This is a reactive carbon steel knife—do not leave it wet or store it damp. Avoid cutting frozen foods or hard bones. Store dry in the included saya, on a magnetic strip, or in a knife block.
Location: Sakai Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Engraving: Hand Engraved Saya: Included Weight: 8.3 oz / 238 g Blade Length: 185 mm Total Length: 295 mm Spine Thickness: 6 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2us165mm||item-1||solidtemplate||usuba-knives||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-usuba-165-mm-231.png||||||Sakai White #2 Usuba 165mm||SW2-Us165||resources > usuba-knives||Knife Types > Usubas > ||200.000 ||||||||||||1||1||1||0||||||||The usuba is a traditional vegetable knife used by professional Japanese chefs. Like other Japanese professional knives, usubas are chisel ground, have a bevel on the front side, and have a hollow ground urasuki on the back side. Like all usubas this knife has a flat edge, with virtually no curve. It is tall, to allow knuckle clearance when chopping on a cutting board.
Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usubas are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamagata Usuba.
The blade is made from the popular Hitachi White #2 carbon steel with an iron cladding. It will corrode if not cared for properly. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!
The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package. Weight: 5.1 oz (146 g) Blade Length: 153 mm Total Length: 288 mm Spine Thickness at Base: 3.8 mm Blade Height: 40.3 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|risawh2us18||item-1||solidtemplate||sawh2kn||https://s.turbifycdn.com/aah/chefknivestogo/richmond-sakai-white-2-usuba-180mm-98.png||||||Sakai White #2 Usuba 180mm||SW2-Us180||shopbysteel > white2steel > sawh2kn||Shop by Steel > White #2 Steel > Sakai White #2 Knives > ||230.000 ||||||||2.000 ||||1||1||1||0||||||||The Usuba is a traditional vegetable knife used by professional Japanese chefs. Like other Japanese professional knives, usuba are chisel ground, and have a bevel on the front side, and have a hollow ground urasuki on the back side. Like all usubas this knife has a flat edge, with virtually no curve. It is tall, to allow knuckle clearance when chopping on a cutting board.
Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamagata Usuba.
The blade is made from the popular Hitachi White #2 carbon steel with an iron cladding. It will corrode if not cared for properly. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!
The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package. Weight: 5.8 ounces Blade Length: 173 mm Total Length: 320 mm Spine Thickness at Base: 3.8 mm Blade Height: 44.4 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2ya21||item-1||solidtemplate||sawh2kn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-210mm-187.png||||||Sakai White #2 Yanagiba 210mm||SW2-Y210||shopbysteel > white2steel > sawh2kn||Shop by Steel > White #2 Steel > Sakai White #2 Knives > ||189.000 ||||||||||||1||1||1||0||||||||Sakai White #2 Yanagiba 210mm
The yanagiba is in of the three basic Japanese knife types. The other two are the Deba and the Usuba. The three knife types enable the experienced chef to process virtually every normal ingredient using most of acknowledged cutting styles. Of course, the yanagiba is the slicer of the group. It's primary function is to slice fish. This ingredient is treated with reverence in Japan and the processing of it is an art learned over many years.
The reason yanagiba blades are so long is so that a slice is made with one continuous stroke. No pressure is required if the knife is well made and perfectly sharp. The blade weight and grind will cut through the flesh without damaging the cellular structure or imparting additional textures or other flavors to this noble ingredient.
We are very pleased to report that this fine yanagiba, made in Sakai, is such an implement. The grind on the knife is extremely well executed as is the overall fit and finish of the blade and handle. It is made from the popular steel called White #2. This is a very good steel for knives and it is rightfully regarded as both durable and easy to sharpen. It is covered with a soft iron cladding, or Jigane. This imparts strength to the blade while reducing the weight. It also makes the knife easier to manufacture over single steel types.
This is a yanagiba that falls on the short end of the scale and as such is a great choice for home chefs or professionals needing a blade that can be used in more confined spaces. A lovely traditional D-shaped Ho wood handle is coupled to a Buffalo horn ferrule. A classic touch for a classic blade. The knife is supplied with a saya.
Blacksmith: Undisclosed Location: Sakai Japan Construction: Hammer Forged, Traditional San Mai Grind: Single Sided, Concave back Weight: 4oz Blade Length: 200mm Total Length: 342mm Spine Thickness at Base: 3.42mm Blade Height: 29.37mm Core Edge Steel: White #2 Cladding: Soft Iron Engraving: Hand Engraved Saya: Included Handle: Ho Wood D Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2ya24||item-1||solidtemplate||sawh2kn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagi-240mm-119.png||||||Sakai White #2 Yanagiba 240mm||SW2-Y240||shopbysteel > white2steel > sawh2kn||Shop by Steel > White #2 Steel > Sakai White #2 Knives > ||199.000 ||||||||||||1||1||1||0||||||||Sakai White #2 Yanagi 240mm
The Sakai White #2 Yanagiba 240mm is made in one of the most famous knife making regions in Japan. The city and surrounding area is full of small and medium sized blacksmith shops as well as other support facilities specializing in knife sharpening, handle making and finishing. It is a fascinating symbiosis of multiple small family run businesses that produce some of the finest blades in the world.
The Sakai White #2 Yanagiba 240mm is one result of this intriguing collaborative effort. It is fashioned from the ubiquitous White #2 steel which is hammer forged using the traditional san-mai cladding technique. The outer layer is a soft iron which aids with strength, durability and lightness. As with all yanagiba knives, it is single bevelled with a slightly concave back side.
The look is as traditional as it gets: simple, elegant and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished with the secondary face receiving a matte finish. This transitions into the visible inner core resulting in a knife of simple beauty. The finely engraved kanji script and traditional Ho wood handle, with buffalo horn ferrule, complete this great looking picture. The knife comes complete with a matching saya.
Blacksmith: Undisclosed Location: Sakai Japan Construction: Hammer Forged, Traditional San Mai Grind: Single Sided, Concave back Weight:5oz Blade Length: 233mm Total Length: 380mm Spine Thickness at Base: 4.15mm Blade Height: 30.46mm Core Edge Steel: White #2 Cladding: Soft Iron Engraving: Hand Engraved Saya: Included Handle: Ho Wood D Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2ya24le||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-240mm-lefty-110.png||||||Sakai White #2 Yanagiba 240mm Left Handed||SW2-Y240Left||resources > lehakn||Knife Types > Left Handed Knives > ||239.000 ||||||||||||1||1||1||0||||||||Sakai is one of the most celebrated knife-making cities in Japan - a place where blacksmiths, sharpeners, handle makers, and finishing specialists work in close proximity, each contributing their specific expertise to the finished blade. The result of this collaborative tradition is some of the finest production single bevel knives in the world, and this White #2 yanagiba is a direct expression of that system. The blacksmith is undisclosed, as is common with Sakai production knives where the collaborative workshop model means no single name defines the work - the city and its tradition are the provenance.
This is the left-handed version, ground with the bevel on the left side and the concave ura on the right - the mirror image of the standard right-handed yanagiba. Left-handed cooks who use traditional Japanese single bevel knives require this specific configuration; using the right-handed version produces poor results and is not simply a matter of switching hands. The White #2 (Shirogami #2) core steel is hammer-forged with soft iron cladding in traditional San Mai construction, giving the blade strength and lightness while keeping the carbon steel core reactive and capable of the extraordinarily clean, keen edge that yanagiba knives are used for. The finish is traditional: a slightly polished upper blade face transitioning to a matte finish on the secondary face, with the visible hagane (inner core) line showing the boundary between the two. Hand-engraved kanji script, ho wood D handle with buffalo horn ferrule, and a matching wooden saya included.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for any storage. The concave ura (back) should be maintained flat - use a flattening stone if it begins to develop a convex shape. Sharpen on quality water stones; single bevel sharpening technique is required. Hand wash only. Each knife is made by hand so measurements may vary.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|risawh2ya27||item-1||solidtemplate||yanagibas270mm||https://s.turbifycdn.com/aah/chefknivestogo/richmond-sakai-white-2-yanagiba-270mm-80.png||||||Sakai White #2 Yanagiba 270mm||SW2-Y270||resources > sashimi-knives > yanagibas270mm||Knife Types > Yanagibas > Yanagibas 270mm > ||229.000 ||||||
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 bocho 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 7mm at the heel. It has a single bevel set for right-handed users. There is a very slight concave grind to the back side, and the front features a nice primary bevel with a 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.
This is a single-bevel knife designed for right-handed users, featuring a convex front side and a concave back to enhance cutting performance and food release. Made from Hitachi White #2 carbon steel with iron cladding, it takes an extremely sharp edge and is favored by professionals for fish butchery and precise prep. As a fully reactive blade, it should be kept clean and dry between uses.
This deba is thick, heavy, and purpose-built, with an 8mm spine at the heel for strength and durability when working through fish and small bones. The primary bevel extends close to the edge, finished with a small micro bevel for durability, while the concave backside aids in smooth separation. The ho wood oval handle with buffalo horn ferrule provides a traditional feel and secure grip.
Care Instructions: Hand wash and dry immediately after use. This knife is fully reactive and will rust if left wet. Avoid twisting or prying motions and use proper technique when working through fish and small bones. Sharpen on water stones using appropriate single-bevel technique.
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. 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 around 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.
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 blade is forged by our Sakai blacksmith using iron-clad Shirogami White #2 carbon steel, prized for its purity, sharpness, and ease of sharpening. The backside is ground with a subtle concave profile, while the front features a single convex bevel that transitions into a small micro-bevel at the edge for strength and control. It is fitted with a traditional ho wood oval handle and buffalo horn ferrule, and includes a custom-fitted wooden saya and pin. Fit and finish are excellent, and we are proud to offer this traditional carbon steel knife under our Richmond Sakai brand.
Care Instructions: Hand wash and dry immediately after use. This is a reactive carbon steel knife—do not leave it wet or store it damp. Avoid cutting frozen foods or hard bones. Store dry in the included saya, on a magnetic strip, or in a knife block.
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.
This is the left-handed version, ground with the bevel on the left side and the concave ura on the right - the mirror image of the standard right-handed yanagiba. Left-handed cooks who use traditional Japanese single bevel knives require this specific configuration; using the right-handed version produces poor results and is not simply a matter of switching hands. The White #2 (Shirogami #2) core steel is hammer-forged with soft iron cladding in traditional San Mai construction, giving the blade strength and lightness while keeping the carbon steel core reactive and capable of the extraordinarily clean, keen edge that yanagiba knives are used for. The finish is traditional: a slightly polished upper blade face transitioning to a matte finish on the secondary face, with the visible hagane (inner core) line showing the boundary between the two. Hand-engraved kanji script, ho wood D handle with buffalo horn ferrule, and a matching wooden saya included.
- Blacksmith: Undisclosed
- Location: Sakai, Japan
- Construction: Hammer Forged, Traditional San Mai
- Edge Steel: White #2 (Shirogami #2) Carbon
- Cladding: Soft Iron
- Grind: Single Bevel, Left Handed, Concave Back
- Engraving: Hand Engraved
- Handle: Ho Wood D
- Ferrule: Buffalo Horn
- Weight: 4.9 oz (138 g)
- Blade Length: 234 mm
- Total Length: 378 mm
- Spine Thickness at Heel: 3.8 mm
- Blade Height: 31.1 mm
- Saya: Included
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for any storage. The concave ura (back) should be maintained flat - use a flattening stone if it begins to develop a convex shape. Sharpen on quality water stones; single bevel sharpening technique is required. Hand wash only. Each knife is made by hand so measurements may vary.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|risawh2ya27||item-1||solidtemplate||yanagibas270mm||https://s.turbifycdn.com/aah/chefknivestogo/richmond-sakai-white-2-yanagiba-270mm-80.png||||||Sakai White #2 Yanagiba 270mm||SW2-Y270||resources > sashimi-knives > yanagibas270mm||Knife Types > Yanagibas > Yanagibas 270mm > ||229.000 ||||||
||2.000 ||||1||1||1||0||||||||Yanagi-ba bōchō literally means willow blade knife. Yanagi-ba or Yanagi is a long and very thin knife used in the Japanese kitchen, belonging to the group of Sashimi hōchō to prepare sashimi, sushi, sliced raw fish and seafood. In Japan, preparing sashimi and sushi is a task only undertaken by the most skilled and experienced chefs who follow methods and practices intended to minimize damage to the delicate flesh of the fish. There are very important conditions that the sliced cross section be smooth, shiny and sharp in a microscopic view. Those conditions cannot be met by other knives. Yanagi knives are especially designed to satisfy this very strict requirement.
The Sakai Yanagiba blade is angled from one side only, with the other side of the blade being almost flat (slight concave profile). This allows for great control of the blade angle needed in the delicate cutting of the fish. It also allows for ease of sharpening. These knives are for right-handed users as the blade is ground only on the right side (front face).
We have these lovely Yanagibas made out of a core Shirogami White #2 steel covered with soft iron laminate. The Shirogami is heat treated to 61 Rockwell. The steel is reactive so must be kept perfectly clean and dry between uses. The fit and finish are of a very high standard which together with the lovely look of the blade and handle result in a high quality, classic Yanagiba at a very competitive price. They come with a lovely ho wood custom saya.
Weight: 6 ounces Blade Length: 264 mm Overall Length: 415 mm Thickness at Heel: 3.7 mm Blade Height: 32.5 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for any storage. Maintain the concave ura flat on a flattening stone if it begins to develop convexity. Single bevel sharpening technique is required. Hand wash only. Each knife is made by hand so measurements may vary.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2ya30leh||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-300mm-left-handed-239.png||||||Sakai White #2 Yanagiba 300mm Left Handed||SW2-Y300Left||resources > lehakn||Knife Types > Left Handed Knives > ||300.000 ||||||||||||1||1||1||0||||||||The Sakai Yanagiba 300mm is the larger of the two yanagis we offer in this line. It is a really lovely, classic Japanese knife. Yanagibas are always single beveled. The front, right side, of the blade has a primary bevel starting about midway down the blade face. The edge gets a secondary micro bevel. The back face of this knife is slightly scooped out (concave) to easily detach the sliced fish from the blade after cutting.
The blade is formed from a combination of two different steels, a softer outer jacket of steel wrapped around an inner core of harder steel. In this case, a core of Hitachi White #2 is clad with iron to protect and strengthen the core. This is a reactive blade that requires complete drying and cleaning after use.
This is a no frills knife with great fit and finish. A simple but comfortable Ho wood oval handle is matched to a buffalo horn ferrule. A matching custom saya and pin are provided to protect the blade. While yanagis are used mainly for sushi and fish slicing, many chefs are now using them for other slicing purposes. Weight: 6.9 oz/ 196g Blade Length: 293 mm Overall Length: 449 mm Spine Thickness at Heel: 4.0 mm Blade Height at Heel: 35.6 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|saasgy21||item-1||solidtemplate||sakodaknives||https://s.turbifycdn.com/aah/chefknivestogo/sakoda-as-gyuto-210mm-288.png||||||Sakoda AS Gyuto 210mm||SKD-103||specials > forknco > sakodaknives||Resources > For Knife Collectors > Sakoda Knives > ||370.000 ||||||||||||1||1||1||0||||||||Mr. Sakoda is a new blacksmith for CKTG. He is located in the Tosa area, which is a few hours' drive south and east of Osaka. He produces simple Japanese kataba and gyutos. The blades he forges use Aogami Super with stainless steel cladding, and he does most of the work by hand, including hand grinding the blades with a file. He uses four different stones, and the final process is done with a natural stone. As a result, the production capacity is limited. Blacksmith: Sakoda San Location: Tosa Japan Construction: Hammer Forged, San Mai Edge Steel: Aogami Super Steel Cladding: Stainless, Migaki (Polished) Edge Grind: Even Weight: 5.0 oz (144 g) Blade Length: 212 mm Total Length: 350 mm Spine Thickness at Base: 3 mm Blade Height: 50 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sakodaknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/sakoda-knives-73.png||||||Sakoda Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||sash2pe15 sash2na16 sash2gy21 saasgy21 white2kogatana||||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 blades, using Aogami Super steel with stainless steel cladding and he does most of the work by hand, including hand grinding the blades with a file. He uses four different stones and the final process is done with a natural stone.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sash2gy21||item-1||solidtemplate||sakodaknives||https://s.turbifycdn.com/aah/chefknivestogo/sakoda-shirogame-2-gyuto-210mm-13.png||||||Sakoda Shirogami #2 Gyuto 210mm||SKD-201||specials > forknco > sakodaknives||Resources > For Knife Collectors > Sakoda Knives > ||235.000 ||||||||||||1||1||1||0||||||||Mr. Sakoda is a new blacksmith for CKTG. He is located in the Tosa area, a few hours' drive south and east of Osaka. He specializes in producing simple yet elegant Japanese kataba and gyutos. The blades he forges use Shirogami #2 (white #2) steel with stainless steel cladding. Sakoda-san performs most of the work by hand, including hand-grinding the blades with a file. He meticulously sharpens the blades using four different stones, finishing with a natural stone to create a razor-sharp edge. Due to the intensive craftsmanship involved, production capacity is limited. Blacksmith: Sakoda San Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: Shirogami #2 Steel Cladding: Kurouchi, Migaki (Polished) Edge Grind: Even Weight: 6.4 oz (182 g) Blade Length: 219 mm Total Length: 370 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm Handle: Walnut Octagonal Ferrule: Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|white2kogatana||item-1||solidtemplate||sakodaknives||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-white-2-kogatana-85mm-46.png||||||Sakoda Shirogami #2 Kogatana 85mm||SKD-301||specials > forknco > sakodaknives||Resources > For Knife Collectors > Sakoda Knives > ||50.000 ||||||||||||1||1||1||0||||||||A Japanese Kogatana is a small, versatile utility knife traditionally used in Japan for various tasks, often as a companion to larger tools. The term "kogatana" translates to "small sword" or "small blade," and it can serve purposes ranging from intricate woodworking to general utility tasks, such as carving, whittling, and cutting. This kogatana is characterized by its double bevel edged blade, typically crafted with high-carbon steel for durability and sharpness, and it features a straightforward, minimalist design.
Kogatana knives have a unique aesthetic, reflecting traditional Japanese craftsmanship. While many kogatanas are simple in design, some are crafted with decorative engravings or layered steel patterns, similar to the aesthetics found in Japanese swords and kitchen knives.
Each knife is made by hand so measurements may vary. Location: Tosa, Japan Blacksmith: Sakoda San Steel: White #2 Weight: 1.5 - 2.0 oz (43 - 57 g) Blade Length: 80 - 90 mm Total Length: 210 - 220 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sash2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/sakoda-shirogami-2-nakiri-165mm-13.png||||||Sakoda Shirogami #2 Nakiri 165mm||SKD-204||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||215.000 ||||||||||||1||1||1||0||||||||Mr. Sakoda is a new blacksmith working with CKTG, based in the Tosa region, located a few hours southeast of Osaka. He specializes in crafting simple yet refined Japanese knives, including kataba and gyuto styles. His blades feature a core of Shirogami #2 (White #2) steel, clad in stainless steel for easier maintenance. Sakoda-san performs nearly all of the work by hand, including meticulous hand-grinding with a file. Each knife is carefully sharpened using four different stones, finishing on a natural stone to achieve a razor-sharp edge. Due to the labor-intensive nature of his process, production is limited. Blacksmith: Sakoda San Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: Shirogami #2 Steel Cladding: Kurouchi, Migaki (Polished) Edge Grind: Even Weight: 6.5 oz (184 g) Blade Length: 163 mm Total Length: 318 mm Spine Thickness at Base: 4 mm Blade Height: 53 mm Handle: Walnut Octagonal Ferrule: Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sash2pe15||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/sakoda-shirogami-2-petty-150mm-13.png||||||Sakoda Shirogami #2 Petty 150mm||SKD-203||resources > petty-knives > 120mmpettys||Knife Types > Petty Knives > 120-140mm Pettys > ||195.000 ||||||||||||1||1||1||0||||||||Mr. Sakoda is a newer blacksmith working with Chef Knives To Go, based in the Tosa region of Japan, located a few hours southeast of Osaka. He focuses on crafting straightforward, no-nonsense Japanese knives that emphasize performance, balance, and careful handwork rather than flash. His work includes traditional kataba and gyuto styles rooted in practical use.
Each blade is forged with a Shirogami #2 (White #2) carbon steel core, prized for its purity, sharpness, and ease of sharpening, and clad in stainless steel to reduce maintenance. Sakoda-san performs nearly every step of the process by hand, including meticulous hand-grinding with a file to refine the blade geometry before final sharpening.
Sharpening is done using a progression of four different stones, with the final edge finished on a natural stone to produce exceptional sharpness and edge feel. This labor-intensive approach limits production, but results in knives that feel deliberate, precise, and thoughtfully made.
This is an honest, hand-crafted knife from a small-scale maker, well suited for users who appreciate traditional materials, clean geometry, and the character that comes from true hands-on craftsmanship.
Care Instructions: This knife has a carbon steel edge. Wipe clean and dry immediately after use. Do not leave wet or store in a damp environment. Light oiling is recommended for long-term storage.
Blacksmith: Sakoda-san Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Shirogami #2 (White #2) Cladding: Stainless, Kurouchi / Migaki (Polished) Edge Grind: Even Weight: 3.3 oz (96 g) Blade Length: 152 mm Total Length: 278 mm Spine Thickness at Base: 4 mm Blade Height: 31 mm Handle: Walnut, Octagonal Ferrule: Ebony||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawayobyyusa||item-1||solidtemplate||yusanwopr1||https://s.turbifycdn.com/aah/chefknivestogo/samurai-warrior-yoshitsune-by-yuuka-san-195.png||||||Samurai Warrior Yoshitsune T Shirt by Yuuka san||Samurai-Shirt||kitchen-knives > yusanwopr1||Knife Brands > Yuuka san > ||15.950 ||||||||0.100 ||||1||1||1||0||||||||Samurai Warrior Yoshitsune. This design was done for an original woodblock print we commissioned by the Japanese artist, Yuuka san. Yoshitsune was a famous samurai warrior that lived in Japan many centuries ago and his stories and battles are still recounted in history lessons throughout Japan. 100% Ring Spun Cotton Modern Classic Fit
Here is a video showing how Yuuka san did the original block print for us:||"Size" "Small" "Medium" "Large" "X Large" "XX Large" "XXX Large"||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sasuerfi||item-1||solidtemplate||sharpening-steels||https://s.turbifycdn.com/aah/chefknivestogo/sandflex-super-eraser-fine-178.png||||||Sandflex Super Eraser Fine||32747Yellow||specials > linecooks > shac > sharpening-steels||Resources > For Professionals > Sharpening Accessories > Sharpening Rods > ||8.000 ||||||||0.300 ||||1||1||1||0||||||||We found these recently and they are very very similar to the super erasers that we've been selling for years with a big difference: they're twice as large. Measures 3.25" x 2" x 1". These have a lot of good uses besides doing a terrific job cleaning of your ceramic rods. Here's a list of what we use them for. Cleans rust off tools, golf clubs and knives Cleans stainless steel sinks, pots and pans Restores nap to suede Cleans electrical contacts Removes mineral deposits from ceramic tile and toilets Cleans tires and other rubber products Cleans ceramic sharpening stones of swarf
Can be used wet or dry; don't use on plated or painted surfaces. Test on an inconspicuous area before use.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|saciblhi||item.||solidtemplate||cktginnews||https://s.turbifycdn.com/aah/chefknivestogo/sanjo-city-blacksmith-history-55.png||||||Sanjo City Blacksmith History||||specials > cktginnews||Resources > Japanese Blacksmith Regions > ||||||||||||||0||1||0||0||||giheihap40||||The history of blacksmithing in Sanjo city goes back to the early 17th century when many farmers were struggling to make a living because of frequent flooding. A local magistrate named Otani Seibei went to Edo (Tokyo) and invited some blacksmiths to come and start work making nails as a second industry and giving them an alternative source of income. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Blue Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 5.1 oz (146 g) Blade Length: 212 mm Total Length: 344 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnagy21g||item-1||solidtemplate||sentanknives||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-210mm-green-10.png||||||Sentan SLD Nashiji Gyuto 210mm Green||SEN-G210-Green||shopbysteel > sldsteel > sentanknives||Shop by Steel > SLD Steel > Sentan Knives > ||95.000 ||||||||||||1||1||1||0||||||||The Sentan Gyuto 210mm with green ferrule is a versatile, do-it-all kitchen knife designed to handle everything from prep work to slicing proteins with ease. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. At its core is SLD semi-stainless steel, known for excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. The blade is ground thin for smooth, efficient cutting with minimal drag, making it a pleasure to use across a wide range of ingredients.
The blade features stainless steel cladding for added corrosion resistance, with a lightly textured nashiji finish on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable grip, while the green acrylic ferrule adds a subtle pop of color and durability. Well-balanced and easy to control, this gyuto is an excellent choice for both home cooks and professionals looking for performance without fuss.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Green Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 5.2 oz (148 g) Blade Length: 212 mm Total Length: 345 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnagy21||item-1||solidtemplate||sentanknives||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-210mm-purple-49.png||||||Sentan SLD Nashiji Gyuto 210mm Purple-Gold||SEN-G210-Purple||shopbysteel > sldsteel > sentanknives||Shop by Steel > SLD Steel > Sentan Knives > ||95.000 ||||||||||||1||1||1||0||||||||The Sentan Gyuto 210mm with purple-gold ferrule is designed as a true all-purpose kitchen knife, offering a balance of length, agility, and cutting power for a wide range of tasks. “Sentan,” meaning “tip” or “leading edge,” reflects the goal of delivering high performance at an accessible price. Built around SLD semi-stainless steel, this knife offers excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. The grind is thin and efficient, allowing the blade to glide cleanly through proteins, vegetables, and herbs with minimal resistance.
The blade features stainless steel cladding for improved corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with a comfortable olive wood handle and a distinctive purple-gold acrylic ferrule that adds a unique visual pop while maintaining durability and water resistance. The result is a well-balanced, versatile gyuto that performs reliably in both home and professional kitchens.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Purple-Gold Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 5.1 oz (144 g) Blade Length: 212 mm Total Length: 340 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnagy24b||item-1||solidtemplate||sentanknives||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-240mm-blue-13.png||||||Sentan SLD Nashiji Gyuto 240mm Blue||SEN-G240-Blue||shopbysteel > sldsteel > sentanknives||Shop by Steel > SLD Steel > Sentan Knives > ||105.000 ||||||||||||1||1||1||0||||||||The Sentan Gyuto 240mm with blue ferrule is a longer, more powerful option in the lineup, offering extended reach and efficiency for larger prep tasks. Built around SLD semi-stainless steel, it provides excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. Despite the added length, the thin grind keeps the knife feeling nimble and responsive, allowing it to glide smoothly through vegetables, proteins, and larger ingredients with confidence.
The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds subtle visual character while maintaining a functional surface. The exposed SLD edge gives a clean contrast and highlights the cutting core. An olive wood handle offers a warm, comfortable grip, while the blue acrylic ferrule adds a bold accent and long-term durability. This is a well-balanced, high-performing gyuto that handles bigger prep with ease while still feeling controlled and precise.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Blue Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 5.8 oz (164 g) Blade Length: 243 mm Total Length: 380 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnagy24g||item-1||solidtemplate||sentanknives||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-240mm-green-13.png||||||Sentan SLD Nashiji Gyuto 240mm Green||SEN-G240-Green||shopbysteel > sldsteel > sentanknives||Shop by Steel > SLD Steel > Sentan Knives > ||105.000 ||||||||||||1||1||1||0||||||||The Sentan Gyuto 240mm with green ferrule is a longer, more powerful option in the lineup, offering extended reach and efficiency for larger prep tasks. Built around SLD semi-stainless steel, it provides excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. Despite the added length, the thin grind keeps the knife feeling nimble and responsive, allowing it to glide smoothly through vegetables, proteins, and larger ingredients with confidence.
The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds subtle visual character while maintaining a functional surface. The exposed SLD edge gives a clean contrast and highlights the cutting core. An olive wood handle offers a warm, comfortable grip, while the green acrylic ferrule adds a bold accent and long-term durability. This is a well-balanced, high-performing gyuto that handles bigger prep with ease while still feeling controlled and precise.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Green Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 5.9 oz (168 g) Blade Length: 243 mm Total Length: 380 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnagy24p||item-1||solidtemplate||sentanknives||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-240mm-purple-13.png||||||Sentan SLD Nashiji Gyuto 240mm Purple-Gold||SEN-G240-Purple||shopbysteel > sldsteel > sentanknives||Shop by Steel > SLD Steel > Sentan Knives > ||105.000 ||||||||||||1||1||1||0||||||||The Sentan Gyuto 240mm with purple-gold ferrule is a longer, more powerful option in the lineup, offering extended reach and efficiency for larger prep tasks. Built around SLD semi-stainless steel, it provides excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. Despite the added length, the thin grind keeps the knife feeling nimble and responsive, allowing it to glide smoothly through vegetables, proteins, and larger ingredients with confidence.
The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds subtle visual character while maintaining a functional surface. The exposed SLD edge gives a clean contrast and highlights the cutting core. An olive wood handle offers a warm, comfortable grip, while the purple-gold acrylic ferrule adds a bold accent and long-term durability. This is a well-balanced, high-performing gyuto that handles bigger prep with ease while still feeling controlled and precise.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Purple-Gold Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 5.8 oz (166 g) Blade Length: 243 mm Total Length: 380 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnana16b||item-1||solidtemplate||sentanknives||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-nakiri-165mm-blue-10.png||||||Sentan SLD Nashiji Nakiri 165mm Blue||SEN-N165-Blue||shopbysteel > sldsteel > sentanknives||Shop by Steel > SLD Steel > Sentan Knives > ||80.000 ||||||||||||1||1||1||0||||||||The Sentan SLD Nashiji Nakiri 165mm with blue ferrule is purpose-built for clean, efficient vegetable prep. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core delivers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. With its flat edge profile and thin grind, this knife excels at push cutting and full board contact, making quick work of everything from herbs to dense root vegetables.
The blade features stainless steel cladding for improved corrosion resistance, finished with a lightly textured nashiji surface on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable, natural feel in hand, while the blue acrylic ferrule adds a bold visual accent and long-term durability. Well-balanced and precise, this nakiri is an excellent choice for anyone who does a lot of vegetable prep.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Blue Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 5.3 oz (150 g) Blade Length: 165 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnana16g||item-1||solidtemplate||sentanknives||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-nakiri-165mm-green-13.png||||||Sentan SLD Nashiji Nakiri 165mm Green||SEN-N165-Green||shopbysteel > sldsteel > sentanknives||Shop by Steel > SLD Steel > Sentan Knives > ||80.000 ||||||||||||1||1||1||0||||||||The Sentan SLD Nashiji Nakiri 165mm with green ferrule is purpose-built for clean, efficient vegetable prep. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core delivers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. With its flat edge profile and thin grind, this knife excels at push cutting and full board contact, making quick work of everything from herbs to dense root vegetables.
The blade features stainless steel cladding for improved corrosion resistance, finished with a lightly textured nashiji surface on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable, natural feel in hand, while the green acrylic ferrule adds a bold visual accent and long-term durability. Well-balanced and precise, this nakiri is an excellent choice for anyone who does a lot of vegetable prep.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Green Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 5.3 oz (150 g) Blade Length: 165 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnana16p||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-nakiri-165mm-purple-13.png||||||Sentan SLD Nashiji Nakiri 165mm Purple-Gold||SEN-N165-Purple||newarrivals||New Arrivals > ||80.000 ||||||||||||1||1||1||0||||||||The Sentan SLD Nashiji Nakiri 165mm with purple-gold ferrule is purpose-built for clean, efficient vegetable prep. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core delivers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. With its flat edge profile and thin grind, this knife excels at push cutting and full board contact, making quick work of everything from herbs to dense root vegetables.
The blade features stainless steel cladding for improved corrosion resistance, finished with a lightly textured nashiji surface on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable, natural feel in hand, while the purple-gold acrylic ferrule adds a bold visual accent and long-term durability. Well-balanced and precise, this nakiri is an excellent choice for anyone who does a lot of vegetable prep.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Purple-Gold Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 5.2 oz (148 g) Blade Length: 165 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldpe12bl||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-120mm-blue-78.png||||||Sentan SLD Nashiji Petty 120mm Blue||SEN-P120-Blue||newarrivals||New Arrivals > ||65.000 ||||||||||||1||1||1||0||||||||The Sentan SLD Nashiji Petty 120mm with blue ferrule is a compact, precise utility knife built for detail work and control. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core offers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. The fine, thin grind gives this knife a nimble feel, making it ideal for trimming, peeling, and in-hand work where precision matters.
The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with an olive wood handle and a distinctive blue acrylic ferrule that adds a touch of personality while remaining durable and water resistant. Lightweight and well-balanced, this petty is an excellent everyday companion for smaller prep tasks.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Blue Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 2.1 oz (60 g) Blade Length: 121 mm Total Length: 239 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnape12g||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-120mm-green-4.png||||||Sentan SLD Nashiji Petty 120mm Green||SEN-P120-Green||newarrivals||New Arrivals > ||65.000 ||||||||||||1||1||1||0||||||||The Sentan SLD Nashiji Petty 120mm with green ferrule is a compact, precise utility knife built for detail work and control. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core offers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. The fine, thin grind gives this knife a nimble feel, making it ideal for trimming, peeling, and in-hand work where precision matters.
The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with an olive wood handle and a distinctive green acrylic ferrule that adds a touch of personality while remaining durable and water resistant. Lightweight and well-balanced, this petty is an excellent everyday companion for smaller prep tasks.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Green Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 2.2 oz (62 g) Blade Length: 121 mm Total Length: 239 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnape12||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-120mm-52.png||||||Sentan SLD Nashiji Petty 120mm Purple-Gold||SEN-P120-Purple||newarrivals||New Arrivals > ||65.000 ||||||||||||1||1||1||0||||||||The Sentan SLD Nashiji Petty 120mm with purple-gold ferrule is a compact, precise utility knife built for detail work and control. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core offers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. The fine, thin grind gives this knife a nimble feel, making it ideal for trimming, peeling, and in-hand work where precision matters.
The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with an olive wood handle and a distinctive purple-gold acrylic ferrule that adds a touch of personality while remaining durable and water resistant. Lightweight and well-balanced, this petty is an excellent everyday companion for smaller prep tasks.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Purple-Gold Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 2.2 oz (62 g) Blade Length: 121 mm Total Length: 239 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnagy18b||item-1||solidtemplate||sentanknives||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-santoku-180mm-blue-13.png||||||Sentan SLD Nashiji Santoku 180mm Blue||SEN-S180-Blue||shopbysteel > sldsteel > sentanknives||Shop by Steel > SLD Steel > Sentan Knives > ||85.000 ||||||||||||1||1||1||0||||||||The Sentan SLD Nashiji Santoku 180mm with blue ferrule is a compact, highly practical knife that excels at everyday prep. Built around SLD semi-stainless steel, it delivers excellent edge retention, solid toughness, and easy maintenance compared to more demanding steels. The thin grind and balanced profile allow for smooth, controlled cutting, whether you’re slicing vegetables, mincing herbs, or portioning proteins.
The stainless cladding improves corrosion resistance and is finished with a nashiji texture that adds subtle character. The exposed SLD edge provides a clean visual contrast and highlights the working portion of the blade. An olive wood handle offers a comfortable grip, while the blue acrylic ferrule adds a bold visual touch and durability. This santoku is an excellent all-around performer for both new and experienced users.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Blue Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 5.0 oz (142 g) Blade Length: 182 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnasa18g||item-1||solidtemplate||sentanknives||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-santoku-180mm-green-4.png||||||Sentan SLD Nashiji Santoku 180mm Green||SEN-S180-Green||shopbysteel > sldsteel > sentanknives||Shop by Steel > SLD Steel > Sentan Knives > ||85.000 ||||||||||||1||1||1||0||||||||The Sentan SLD Nashiji Santoku 180mm with green ferrule is a versatile, easy-to-use knife designed for everyday kitchen work. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core provides excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. The profile offers a gentle curve with a relatively flat edge, making it great for push cutting, chopping, and light rocking.
The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. The olive wood handle feels comfortable and natural in hand, while the green acrylic ferrule adds a subtle accent and durability. Well-balanced and nimble, this santoku is a great choice for home cooks looking for a dependable daily driver.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Green Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 5.1 oz (142 g) Blade Length: 182 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnagy18||item-1||solidtemplate||sentanknives||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-180mm-65.png||||||Sentan SLD Nashiji Santoku 180mm Purple-Gold||SEN-S180-Purple||shopbysteel > sldsteel > sentanknives||Shop by Steel > SLD Steel > Sentan Knives > ||85.000 ||||||||||||1||1||1||0||||||||The Sentan SLD Nashiji Santoku 180mm with purple-gold ferrule is a compact, highly practical knife that excels at everyday prep. Built around SLD semi-stainless steel, it delivers excellent edge retention, solid toughness, and easy maintenance compared to more demanding steels. The thin grind and balanced profile allow for smooth, controlled cutting, whether you’re slicing vegetables, mincing herbs, or portioning proteins.
The stainless cladding improves corrosion resistance and is finished with a nashiji texture that adds subtle character. The exposed SLD edge provides a clean visual contrast and highlights the working portion of the blade. An olive wood handle offers a comfortable grip, while the purple-gold acrylic ferrule adds a bold visual touch and durability. This santoku is an excellent all-around performer for both new and experienced users.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance. Brand: Sentan Construction: San Mai Edge Steel: SLD Semi-Stainless Cladding: Stainless Steel Finish: Nashiji Handle: Olive Wood Ferrule: Purple-Gold Acrylic Origin: Steel and Cladding Made in Japan / Final Manufacturing in China Weight: 5.0 oz (142 g) Blade Length: 182 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Steel Hardness: HRC 61 Edge Grind: 50/50 Spine and Choil: Polished||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sh6pcstset||item-1||solidtemplate||shapton||https://s.turbifycdn.com/aah/chefknivestogo/shapton-6pc-starter-set-104.png||||||Shapton 8pc Starter Set||Starter-Set-8pc||equipment > shapton||Suppliers > Shapton Stones > ||170.000 ||||||||6.000 ||||1||1||1||0||||||||Freehand sharpening is a skill built in conjunction with a set of tools. Quality tools shorten the learning curve and make the endeavor much more rewarding. This starter set has been assembled to make quality sharpening gear readily accessible in one spot, making getting started much more straightforward.
These Shapton Glass stones cut very quickly, wear out slowly, and are very easy to use since they require only a small splash of water to get started. The 1k and 4k combination is close enough to make the transition between them fast and easy.
The set also includes a stone holder to give added knuckle clearance while sharpening and providing a solid, nonslip base. The set also includes a hard felt block for burr removal to ensure the edge is as perfect as possible.
The 20x loupe allows new sharpeners to visually inspect the quality of their edges. We also added a 140 grit diamond plate for flattening your stones.
Lastly, we have included some Angle Guide Stars so you can easily find the angle you want to sharpen at. Shapton Glass Stone 1K Shapton Glass Stone 4K 123 Universal Stone Holder Felt Deburring Block 20X Illuminated Loupe Angle Guide Stars 140 Grit Diamond Flattening Plate Sharpening Tray
New Set As Of 8/12/2025||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shdilapl||item.||solidtemplate||dmt1||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-diamond-lapping-plate-80.png||||||Shapton Diamond Lapping Plate||50100||equipment > dmt1||Suppliers > Diamond Sharpening Tools > ||340.000 ||||||||2.100 ||||1||1||1||0||||||||During use water stones wear down. Because wear is uneven the stones become dished with high and lows areas that diminish the precision of the resulting edge and decrease the size of the contact area between the stone and the blade thus slowing the cutting action. Lapping stones are used to restore the flatness of sharpening stone thus ensuring the stones produce consistently high quality edges quickly and easily.
This Diamond Lapping Plate from Shapton is precision made with a high level of quality control to ensure the plate is as flat as possible. The plate is constructed of glass with diamond aggregate embedded in the glass. To use the lapping plate simply wet the plate and stone with a splash of water then either rub the stone on the lapping plate or vice-versa using a combination of figure-8 motions and/or scrubbing motions in alternating directions.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shglst120grf||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-120-grit-for-edge-pro-94.png||||||Shapton Glass Stone 120 for Edge Pro||SGEP-120||specials > linecooks > sharpening-stones > edgepro > shprostforep||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||37.000 ||||||||||||1||1||1||0||||||||The Shapton GlassStone 120 for Edge Pro is the most aggressive stone in the GlassStone lineup - built for heavy metal removal, major chip repair, and complete bevel reprofiling. Factory-bonded to an aluminum plate and sized at 25mm x 150mm for a direct fit on the Edge Pro arm, this is the stone to reach for when a knife needs serious work before the refinement process can begin. It handles hard steels including SG2 and HAP40 without issue and cuts fast without loading up. Use it when the edge has chips, needs a new bevel angle, or requires significant thinning - then step up through the progression from there. Splash-and-go, no soaking required.
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2ya27leh||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-270mm-left-handed-261.png||||||Sakai White #2 Yanagiba 270mm Left Handed||SW2-Y270Left||resources > lehakn||Knife Types > Left Handed Knives > ||275.000 ||||||||||||1||1||1||0||||||||The 270mm yanagiba is the more versatile length for professional fish work - long enough to break down larger fish and pull through a whole salmon fillet in a single stroke, still manageable enough for the precision slicing that sashimi and sushi preparation demands. Where the 240mm suits a home cook or someone just getting started with traditional Japanese single bevel knives, the 270mm is where most working sushi and fish cooks settle. This is the left-handed version, ground with the bevel on the left side and the concave ura on the right - the configuration required for left-handed single bevel technique. Using the right-handed version produces compromised results regardless of hand dominance; the geometry is fundamental to how the knife cuts.
The construction is traditional Sakai: White #2 (Shirogami #2) carbon steel core hammer-forged with soft iron cladding in San Mai construction. The soft iron outer layer provides strength, durability, and lightness while the White #2 core brings the fine grain structure and edge-forming capability that makes this steel a first choice for traditional Japanese single bevel knives. The finish is understated and classic - a slightly polished upper blade face, matte secondary face, with the visible hagane line marking where the two steels meet. Hand-engraved kanji script, ho wood oval handle with buffalo horn ferrule, and a matching custom saya with pin included.
- Blacksmith: Undisclosed
- Location: Sakai, Japan
- Construction: Hammer Forged, Traditional San Mai
- Edge Steel: White #2 (Shirogami #2) Carbon
- Cladding: Soft Iron
- Grind: Single Bevel, Left Handed, Concave Back
- Engraving: Hand Engraved
- Handle: Ho Wood Oval
- Ferrule: Buffalo Horn
- Weight: 5.9 oz (168 g)
- Blade Length: 262 mm
- Total Length: 414 mm
- Spine Thickness at Heel: 3.6 mm
- Blade Height: 35 mm
- Saya: Included
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for any storage. Maintain the concave ura flat on a flattening stone if it begins to develop convexity. Single bevel sharpening technique is required. Hand wash only. Each knife is made by hand so measurements may vary.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sawh2ya30leh||item-1||solidtemplate||lehakn||https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-300mm-left-handed-239.png||||||Sakai White #2 Yanagiba 300mm Left Handed||SW2-Y300Left||resources > lehakn||Knife Types > Left Handed Knives > ||300.000 ||||||||||||1||1||1||0||||||||The Sakai Yanagiba 300mm is the larger of the two yanagis we offer in this line. It is a really lovely, classic Japanese knife. Yanagibas are always single beveled. The front, right side, of the blade has a primary bevel starting about midway down the blade face. The edge gets a secondary micro bevel. The back face of this knife is slightly scooped out (concave) to easily detach the sliced fish from the blade after cutting.
The blade is formed from a combination of two different steels, a softer outer jacket of steel wrapped around an inner core of harder steel. In this case, a core of Hitachi White #2 is clad with iron to protect and strengthen the core. This is a reactive blade that requires complete drying and cleaning after use.
This is a no frills knife with great fit and finish. A simple but comfortable Ho wood oval handle is matched to a buffalo horn ferrule. A matching custom saya and pin are provided to protect the blade. While yanagis are used mainly for sushi and fish slicing, many chefs are now using them for other slicing purposes.
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.
Each knife is made by hand so measurements may vary.
Each blade is forged with a Shirogami #2 (White #2) carbon steel core, prized for its purity, sharpness, and ease of sharpening, and clad in stainless steel to reduce maintenance. Sakoda-san performs nearly every step of the process by hand, including meticulous hand-grinding with a file to refine the blade geometry before final sharpening.
Sharpening is done using a progression of four different stones, with the final edge finished on a natural stone to produce exceptional sharpness and edge feel. This labor-intensive approach limits production, but results in knives that feel deliberate, precise, and thoughtfully made.
This is an honest, hand-crafted knife from a small-scale maker, well suited for users who appreciate traditional materials, clean geometry, and the character that comes from true hands-on craftsmanship.
Care Instructions: This knife has a carbon steel edge. Wipe clean and dry immediately after use. Do not leave wet or store in a damp environment. Light oiling is recommended for long-term storage.
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"||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sasuerfi||item-1||solidtemplate||sharpening-steels||https://s.turbifycdn.com/aah/chefknivestogo/sandflex-super-eraser-fine-178.png||||||Sandflex Super Eraser Fine||32747Yellow||specials > linecooks > shac > sharpening-steels||Resources > For Professionals > Sharpening Accessories > Sharpening Rods > ||8.000 ||||||||0.300 ||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|saciblhi||item.||solidtemplate||cktginnews||https://s.turbifycdn.com/aah/chefknivestogo/sanjo-city-blacksmith-history-55.png||||||Sanjo City Blacksmith History||||specials > cktginnews||Resources > Japanese Blacksmith Regions > ||||||||||||||0||1||0||0||||giheihap40||||The history of blacksmithing in Sanjo city goes back to the early 17th century when many farmers were struggling to make a living because of frequent flooding. A local magistrate named Otani Seibei went to Edo (Tokyo) and invited some blacksmiths to come and start work making nails as a second industry and giving them an alternative source of income.
Within a generation of this decision there were many blacksmiths established and working the trade and their reputation grew as they expanded their offering into other items such as farming tools and other small implements. Sickles were a primary tool made and Sanjo blacksmiths became known for this particular tool. Soon a whole small industry was developed and trade with other regions of Japan were established. Today Sanjo blacksmiths continue to forge cutting implements and many small shops still exist to this day with fathers passing on their businesses to their sons. Kitchen cutlery has become an important product as farm tools have waned after the introduction of larger factory tools to process rice and wheat and other crops.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|santokuknives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/santoku-knives-87.png||||||Santoku Knives||||resources||Knife Types > ||||||||||||||0||1||0||0||||wahasa wehasa||||The santoku - Japans three-virtues knife - is one of the most practical all-purpose blades in the Japanese kitchen. A flatter profile than the gyuto, a taller blade height for knuckle clearance, and a compact length that works well in most kitchens make it one of the easiest Japanese knives to pick up and use. Browse the full selection.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sayas||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/sayas-99.png||||||Sayas||||specials > linecooks||Resources > For Professionals > ||||||||||||||0||1||0||0||||othersayas bladeguards||||A saya is a traditional Japanese wooden knife sheath that protects both the blade and the cook between uses. CKTG carries sayas for gyutos, nakiris, petties, and other formats - fitted to specific blade sizes and profiles. Note that all knives vary in geometry and a saya may not fit every knife at that length. When in doubt, contact us before ordering.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nsearch||search.||solidtemplate||||||||||Search||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sentanknives||item.||solidtemplate||sldsteel||https://s.turbifycdn.com/aah/chefknivestogo/sentan-knives-20.png||||||Sentan Knives||||shopbysteel > sldsteel||Shop by Steel > SLD Steel > ||||||||||||||0||1||0||0||||sesldnape12 sesldpe12bl sesldnape12g sesldnana16p sesldnana16b sesldnana16g sesldnagy18 sesldnagy18b sesldnasa18g sesldnagy21 sesldnagy21b sesldnagy21g sesldnagy24p sesldnagy24b sesldnagy24g||||Sentan Knives are crafted from high-quality SLD steel and feature an attractive nashiji finish paired with beautiful olive wood handles. These knives offer excellent edge retention, durability, and performance, all at a very approachable price point.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sesldnagy21b||item-1||solidtemplate||sentanknives||https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-210mm-blue-13.png||||||Sentan SLD Nashiji Gyuto 210mm Blue||SEN-G210-Blue||shopbysteel > sldsteel > sentanknives||Shop by Steel > SLD Steel > Sentan Knives > ||95.000 ||||||||||||1||1||1||0||||||||The Sentan Gyuto 210mm with blue ferrule delivers excellent all-around performance with a slightly refined, nimble feel. Built around SLD semi-stainless steel, it offers strong edge retention, dependable toughness, and easier sharpening compared to many harder stainless steels. The thin, well-executed grind helps the blade move cleanly through food, giving you precise control whether you're working on vegetables, herbs, or proteins.
The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds visual character without sacrificing function. The exposed SLD edge gives a clean contrast and highlights the working portion of the blade. The olive wood handle provides warmth and comfort in hand, while the blue acrylic ferrule adds a bold accent and long-term durability. This is a practical, attractive gyuto that punches well above its price point.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The blade features stainless steel cladding for added corrosion resistance, with a lightly textured nashiji finish on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable grip, while the green acrylic ferrule adds a subtle pop of color and durability. Well-balanced and easy to control, this gyuto is an excellent choice for both home cooks and professionals looking for performance without fuss.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The blade features stainless steel cladding for improved corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with a comfortable olive wood handle and a distinctive purple-gold acrylic ferrule that adds a unique visual pop while maintaining durability and water resistance. The result is a well-balanced, versatile gyuto that performs reliably in both home and professional kitchens.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds subtle visual character while maintaining a functional surface. The exposed SLD edge gives a clean contrast and highlights the cutting core. An olive wood handle offers a warm, comfortable grip, while the blue acrylic ferrule adds a bold accent and long-term durability. This is a well-balanced, high-performing gyuto that handles bigger prep with ease while still feeling controlled and precise.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds subtle visual character while maintaining a functional surface. The exposed SLD edge gives a clean contrast and highlights the cutting core. An olive wood handle offers a warm, comfortable grip, while the green acrylic ferrule adds a bold accent and long-term durability. This is a well-balanced, high-performing gyuto that handles bigger prep with ease while still feeling controlled and precise.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds subtle visual character while maintaining a functional surface. The exposed SLD edge gives a clean contrast and highlights the cutting core. An olive wood handle offers a warm, comfortable grip, while the purple-gold acrylic ferrule adds a bold accent and long-term durability. This is a well-balanced, high-performing gyuto that handles bigger prep with ease while still feeling controlled and precise.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The blade features stainless steel cladding for improved corrosion resistance, finished with a lightly textured nashiji surface on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable, natural feel in hand, while the blue acrylic ferrule adds a bold visual accent and long-term durability. Well-balanced and precise, this nakiri is an excellent choice for anyone who does a lot of vegetable prep.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The blade features stainless steel cladding for improved corrosion resistance, finished with a lightly textured nashiji surface on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable, natural feel in hand, while the green acrylic ferrule adds a bold visual accent and long-term durability. Well-balanced and precise, this nakiri is an excellent choice for anyone who does a lot of vegetable prep.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The blade features stainless steel cladding for improved corrosion resistance, finished with a lightly textured nashiji surface on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable, natural feel in hand, while the purple-gold acrylic ferrule adds a bold visual accent and long-term durability. Well-balanced and precise, this nakiri is an excellent choice for anyone who does a lot of vegetable prep.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with an olive wood handle and a distinctive blue acrylic ferrule that adds a touch of personality while remaining durable and water resistant. Lightweight and well-balanced, this petty is an excellent everyday companion for smaller prep tasks.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with an olive wood handle and a distinctive green acrylic ferrule that adds a touch of personality while remaining durable and water resistant. Lightweight and well-balanced, this petty is an excellent everyday companion for smaller prep tasks.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with an olive wood handle and a distinctive purple-gold acrylic ferrule that adds a touch of personality while remaining durable and water resistant. Lightweight and well-balanced, this petty is an excellent everyday companion for smaller prep tasks.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The stainless cladding improves corrosion resistance and is finished with a nashiji texture that adds subtle character. The exposed SLD edge provides a clean visual contrast and highlights the working portion of the blade. An olive wood handle offers a comfortable grip, while the blue acrylic ferrule adds a bold visual touch and durability. This santoku is an excellent all-around performer for both new and experienced users.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. The olive wood handle feels comfortable and natural in hand, while the green acrylic ferrule adds a subtle accent and durability. Well-balanced and nimble, this santoku is a great choice for home cooks looking for a dependable daily driver.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
The stainless cladding improves corrosion resistance and is finished with a nashiji texture that adds subtle character. The exposed SLD edge provides a clean visual contrast and highlights the working portion of the blade. An olive wood handle offers a comfortable grip, while the purple-gold acrylic ferrule adds a bold visual touch and durability. This santoku is an excellent all-around performer for both new and experienced users.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Average rating is 4
By: Greg
Washington,DCGreat starter kit. Hard to go wrong with Shapton GS. The diamond plate isn’t the greatest,but overall a good value and perfectly functional for stone flattening and coarse repair/reshaping.
0.3By: Eric
Los AngelesI previously had never sharpened my knives and this set has worked great for me at a relatively low cost. The stones are super easy to use,no soaking or anything. It is nice to have the holder,the other things I could do with or without.
0.3By: Bee
St. Paul,MNI was recommended this kit. I wanted to choose the 4 piece stone kit for over $300. If you’re just starting or on a budget this kit is great. One should know that 1k and 4k on these stones feel very fine but does a great job of sharpening. It almost felt as if had I bought 4 stone kit that it would have been buying unnecessary equipment.
0.3These Shapton Glass stones cut very quickly, wear out slowly, and are very easy to use since they require only a small splash of water to get started. The 1k and 4k combination is close enough to make the transition between them fast and easy.
The set also includes a stone holder to give added knuckle clearance while sharpening and providing a solid, nonslip base. The set also includes a hard felt block for burr removal to ensure the edge is as perfect as possible.
The 20x loupe allows new sharpeners to visually inspect the quality of their edges. We also added a 140 grit diamond plate for flattening your stones.
Lastly, we have included some Angle Guide Stars so you can easily find the angle you want to sharpen at.
New Set As Of 8/12/2025||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shdilapl||item.||solidtemplate||dmt1||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-diamond-lapping-plate-80.png||||||Shapton Diamond Lapping Plate||50100||equipment > dmt1||Suppliers > Diamond Sharpening Tools > ||340.000 ||||||
Average rating is 5
By: Loren Fry
Anaheim,californiaWhile I was familiar with the Shapton product,I was not familiar with Chef Knives to go. What a great treat to find a family owned business that has the best prices and personal service. I got what I wanted,when I wanted it and for a great price with friendly service. I was so impressed I posted the website on the woodworking school boards.
0.3By: Aaron M
NTNo point owning a bunch of glass stones without this. Got mine today after putting it off for a while. Flat stones in about two minutes . Worth the initial outlay,renewed my four stones back to new again. Sharpening is now as quick as it can be,and more accurate.
0.3This 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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shglst120grf||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-120-grit-for-edge-pro-94.png||||||Shapton Glass Stone 120 for Edge Pro||SGEP-120||specials > linecooks > sharpening-stones > edgepro > shprostforep||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||37.000 ||||||||||||1||1||1||0||||||||The Shapton GlassStone 120 for Edge Pro is the most aggressive stone in the GlassStone lineup - built for heavy metal removal, major chip repair, and complete bevel reprofiling. Factory-bonded to an aluminum plate and sized at 25mm x 150mm for a direct fit on the Edge Pro arm, this is the stone to reach for when a knife needs serious work before the refinement process can begin. It handles hard steels including SG2 and HAP40 without issue and cuts fast without loading up. Use it when the edge has chips, needs a new bevel angle, or requires significant thinning - then step up through the progression from there. Splash-and-go, no soaking required.
- Brand: Shapton
- Grit: 120
- Dimensions: 25mm x 150mm
- System: Edge Pro
- Use: Splash and go, no soak required
- Best for: Chip repair, reprofiling, establishing a new bevel
||0.200 ||||1||1||1||0||||||||Shapton Glass Stone 16K for Edge Pro. Shapton Glass plus Edge Pro equals excellent sharpening results. The Shapton stones are about 6.5 mm thick and will last a long time. These are slow wearing, splash and go stones that come in a unmatched variety of grits for all of your sharpening and polishing needs! Stone Measures 25mm wide and 150mm long.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shglst4kfore||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-4k-for-edge-pro-77.png||||||Shapton Glass Stone 4K for Edge Pro||SGEP-4K||specials > linecooks > sharpening-stones > edgepro > shprostforep||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||42.000 ||||||||0.200 ||||1||1||1||0||||||||The Shapton GlassStone 4K for Edge Pro sits in the polishing range - refining the scratch pattern left by the 1K stone and producing a clean, sharp edge ready for stropping or a final high-grit finishing pass. Factory-sized at 25mm x 150mm x 6.5mm for a direct fit on the Edge Pro arm. Like all GlassStone series stones, it requires no soaking - splash and go - and wears slowly enough to last through years of regular use. It performs well across a wide range of steels from soft stainless to hard carbon, and at 6.5mm thickness it is more durable than most Edge Pro-compatible stones. A reliable middle step in any Edge Pro sharpening progression.
Average rating is 5
By: John Larsen
Federal Way,WAExcellent product,on time and exactly as represented.
0.3- Brand: Shapton
- Grit: 4000 (3.68 Micron)
- Dimensions: 25mm x 150mm x 6.5mm
- System: Edge Pro
- Use: Splash and go, no soak required
- Best for: Polishing after 1K, pre-finishing step
||0.200 ||||1||1||1||0||||||||The Shapton GlassStone 6K for Edge Pro is a premium finishing stone factory-sized for a direct fit on the Edge Pro arm - no modification needed. At 6000 grit (2.45 micron) it sits in the finishing range, removing the scratch pattern left by medium stones and producing a sharp, polished edge with a refined bite. The GlassStone series is splash-and-go - no soaking required - cuts cleanly across a wide range of steels, and wears slowly, making it one of the most cost-effective finishing options in the Edge Pro ecosystem. At 6.5mm thick it is more substantial than most Edge Pro stones and holds up through years of regular use. Use it as a finishing stone after the 1K or 4K, or for a light maintenance pass on an edge that just needs touching up rather than a full sharpening.
||2.000 ||||1||1||1||0||||||||The 1000 grit stone does more work than any other stone in a typical sharpening session. It is where dull edges get reprofiled, where damaged bevels get rebuilt, and where factory edges get refined before moving to a finishing stone. If you own only one stone, this is the grit. Shapton makes the GlassStone series in Japan to exacting standards - hard, dense, fast-cutting stones that wear slowly, maintain a flat surface better than most softer stones, and produce a clean, consistent edge. The 1000 is the most useful stone in the lineup and the right place to start if you are building a kit.
What sets the GlassStone apart from conventional whetstones is the construction: a layer of abrasive bonded to tempered glass rather than a traditional ceramic or synthetic body. The tempered glass backing makes these stones unusually thin and light for their surface area, and far more resistant to cracking or breakage from accidental drops than a standard stone. No soaking required before use - splash the surface, let it sit for a moment, and start sharpening. Shapton recommends a five to six minute soak on first use only to even out the surface, but after that it is truly splash and go. Spots or uneven color on the surface are normal and not a quality issue - the stone performs consistently regardless.
What Customers Are Saying: Fifteen reviewers have given this stone a near-perfect rating, with consistent praise for how fast it cuts, how slowly it wears, and how little effort it takes to use compared to conventional soaker stones. One reviewer who owned both a 500 and a 1000 GlassStone said the combination outperformed four conventional stones up to 12000 grit with a finishing strop - calling it the only review he had ever felt compelled to write. Multiple buyers called it the first stone they reach for in every session. Several note it works well beyond kitchen knives - on woodworking tools and chisels as well. The no-soak convenience comes up in nearly every review as a genuine quality-of-life improvement over traditional waterstones.
Care Instructions: Splash with water before each use - no soaking needed after the initial five to six minute first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - while the tempered glass backing significantly improves drop resistance compared to standard stones, ceramic abrasives can still crack on hard impacts. Spots or color variation on the surface are normal and do not affect performance
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgl16gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-16000-grit-71.png||||||Shapton GlassStone 16,000 Grit||50303||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||134.000 ||||||||2.000 ||||1||1||1||0||||||||Not every knife needs a 16000 grit finish - but for single-bevel Japanese knives, yanagibas, straight razors, and high-end double bevel knives where mirror polish is the goal, this is the stone that gets you there. At 0.92 micron particle size, the Shapton GlassStone 16000 produces a true mirror finish with a level of refinement that removes the need to strop for some knives entirely. The Shapton recommended progression of 500-2000-16000 puts this stone as the final destination in a three-stone kit - a deliberate choice that reflects how efficiently this stone bridges from the 2000 to a mirror edge without intermediate steps.
Like every stone in the GlassStone lineup, the 16000 cuts faster than its grit number suggests. Shapton’s hard bond construction means the abrasive stays sharp and aggressive through extended use rather than glazing over, and the tempered glass backing keeps the stone thin, light, and resistant to breakage. Splash and go - no soaking required after the first-use preparation - and the stone maintains a flat surface well between flattening sessions. Worth noting: this stone is priced more accessibly than you might expect at this grit level, sitting below what comparable ultra-fine stones from other Japanese makers typically cost. The 16000 is also effective on woodworking tools - plane blades, chisels, and spokeshaves respond well to this level of refinement.
What Customers Are Saying: All six reviewers gave five stars. One uses the 16000 followed by a 0.5 micron diamond strop for quick touch-up maintenance on knives, calling the results excellent and the splash-and-go convenience a genuine advantage. Another found the stone puts a mirror finish on most knives without needing to strop at all - mirror smooth was how he put it. A third reviewer uses it specifically on A2 steel spokeshave blades and calls it excellent for that application. The consensus is a stone that consistently delivers what serious sharpeners come to an ultra-fine stone for: a true mirror polish that is fast to achieve and easy to maintain.
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgl20gr||item.||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-2000-grit-114.png||||||Shapton GlassStone 2,000 Grit||50302||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||63.000 ||||||||1.000 ||||1||1||1||0||||||||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. ||2.000 ||||1||1||1||0||||||||The 220 grit GlassStone is the most aggressive waterstone in the Shapton Glass lineup - the one you reach for when a knife needs serious work. Chips, completely lost bevels, neglected edges that have not seen a stone in years, high-hardness steels like ZDP-189 and HAP40 that resist lighter grits - this is what the 220 is built for. It is not a maintenance stone. It is a problem-solving stone that removes metal fast, sets bevels precisely, and transitions cleanly to a 500 or 1000 for refinement. One reviewer who had worked with many stones and methods described replacing his DMT Extra Coarse diamond plate with this stone - and said it does in two to five minutes what took him the better part of an hour with diamond, with noticeably less physical effort.
What makes the GlassStone 220 stand out at this end of the grit range is that it does not clog or load up under heavy use. Coarse stones often lose their cutting speed as swarf accumulates in the abrasive, slowing the process and requiring frequent rinsing. This one starts cutting the moment it is sprayed with water and maintains that cutting speed through extended sessions - the hard bond Shapton uses across the GlassStone line keeps the abrasive exposed and active. The white ceramic abrasive on tempered glass is also noticeably more consistent across the full surface than many lower-cost coarse stones, which translates to more even metal removal and better bevel geometry. One reviewer who has worn his stone down past thin is ordering another before it runs out - a better endorsement than any star rating.
What Customers Are Saying: All five reviewers gave five stars. One called it coarse and very fast, noting it starts cutting immediately and never clogs - and that after extensive use he is ordering a replacement before this one runs out. A second praised it specifically for very hard PM stainless steels like ZDP-189 and HAP40, calling it the most aggressive option short of a diamond plate. A third replaced his DMT Extra Coarse with this stone and called the speed and ease of use a revelation - saying he regretted waiting so long to get a proper coarse waterstone. A fourth used it as the starting point in a full progression through to 12000 grit and called the stone quality excellent. The consensus is clear: if you need a fast, reliable coarse waterstone that handles hard steels without fuss, this is it.
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shaptonglass1||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-320-grit-71.png||||||Shapton GlassStone 320 Grit||50301||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||50.000 ||||||||2.000 ||||1||1||1||0||||||||The 320 grit stone fills a specific gap that sharpeners discover once they start working with a proper progression. Below 500 grit you are in heavy metal removal territory - 120 and 220 are for serious reprofiling and significant chip work. Above 500 you are into normal bevel setting and refinement. The 320 sits right between those two zones - coarse enough to remove metal quickly from damaged or neglected edges, refined enough to leave a scratch pattern that cleans up in one step on a 500 or 1000 grit stone without laboring through multiple intermediate grits. If you own a 120 or 220 and find you are spending too long bridging to your 1000, the 320 is the stone that fixes that.
Shapton makes the GlassStone 320 with the same hard, dense abrasive construction that defines the entire GlassStone line - fast-cutting, slow-wearing, and bonded to a tempered glass backing that keeps the stone thin, light, and resistant to cracking from drops. No soaking required after the initial first-use preparation - splash with water and start sharpening. One reviewer noted this stone cuts fast enough without slurry that it actually performs differently from the 120 and 220, which benefit more from slurry buildup. That is a useful distinction: the 320 is efficient and clean even on a dry splash, which makes it quick to set up and quick to clean up.
What Customers Are Saying: All four reviewers gave this stone five stars. One called it the best coarse stone he had ever used, raising a burr in under a minute per side. A second said it will put a shaving edge on any blade in a short time and wished he had bought it years earlier. A third uses it as the first stone on every knife, noting it removes material freely while leaving the edge ready for a 1000 grit follow-up. The most detailed review maps out exactly where this stone sits in the progression - noting it is fast enough to jump straight to 1000 grit if you do not own a 500, and the perfect bridge stone from a 120 or 220 if you do. That is exactly how to use it.
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgl40gr||item.||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-4000-grit-214.png||||||Shapton GlassStone 4,000 Grit||50103||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||69.000 ||||||||2.000 ||||1||1||1||0||||||||Where you end your sharpening session determines what the knife feels like in use. The 4000 grit stone sits at a genuinely useful junction in any progression - refined enough to produce a clean, polished edge with a satisfying bite, but not so fine that it removes the toothiness that makes a kitchen knife cut efficiently through food rather than slide over it. For most kitchen knife work, a 4000 grit finish is where you want to stop. It is the last stone in the CKTG recommended 500-1000-4000 progression, and it is the right stopping point for cooks who want a working edge rather than a mirror polish. If you sharpen Japanese knives at higher grits, the 4000 serves as the bridge between the 1000 and whatever finishing stone you use next.
The Shapton GlassStone 4000 brings the same characteristics to this grit range that define the entire GlassStone lineup - a hard, dense abrasive layer bonded to tempered glass, cutting fast and wearing slowly, with no soaking required before use. The hard bond keeps the stone cutting precisely rather than glazing over with swarf, which matters at 4000 grit where softer stones can lose their edge quickly under heavy use. The tempered glass backing makes it thin, light, and significantly more resistant to breakage from drops than conventional ceramic stones. Splash it, start sharpening. Shapton recommends a five to six minute soak on first use only to even out the surface - after that, splash and go applies.
What Customers Are Saying: Eight reviewers have given this stone a near-perfect average rating. One experienced sharpener with a 1000-4000-8000 setup described the 4000 as cutting HRC 54-58 western knives very quickly and producing a semi-gloss finish before moving to a higher grit for Japanese knives - calling it excellent for polishing out 1000 grit scratches and preparing the edge for final refinement. A professional cook praised it as a quick finish for work knives after heavy prep days, getting the edge back without committing to a full sharpening session. One reviewer noted these stones are more fragile than they look and cautioned against drops - worth knowing. The no-soak convenience comes up repeatedly as a meaningful advantage in a busy kitchen environment.
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - while the tempered glass backing improves drop resistance considerably over standard stones, ceramic abrasives can crack on hard impacts. Spots or color variation on the surface are normal and do not affect performance.||2.000 ||||1||1||1||0||||||||Coarse grit stones get the hardest work in a sharpening session - reprofiling bevels, removing chips, rebuilding neglected edges, and cutting through abrasion-resistant steels that finer stones can barely scratch. Most coarse stones do this work reasonably well but dish quickly, leave ragged scratch patterns that take effort to refine, and require minutes of soaking before they are ready to use. The Shapton GlassStone 500 does none of those things. It cuts fast, stays flat longer than most conventional stones at this grit, leaves a surprisingly clean scratch pattern that cleans up quickly at the next grit, and is ready the moment water touches the surface.
The 500 grit GlassStone is one of three stones that define the Shapton Glass lineup - alongside the 2000 and the 16000 - and it is the one that appears in every serious progression regardless of what finishing stone you use after it. The CKTG recommended progression of 500, 1000, and 4000 puts this stone first for a reason: at 500 grit you can handle both light chip repair and normal bevel-setting in a single stone, which simplifies the kit and saves time. The tempered glass backing keeps the stone thin and light, significantly more drop-resistant than conventional ceramic bodies, and the abrasive layer is bonded firmly enough to maintain a flat sharpening surface through heavy use. Note that this is the standard thickness version at 5mm of abrasive - a double-thick version is also available if longevity is a priority.
What Customers Are Saying: Sixteen reviewers have given this stone an average of nearly five stars, with consistent praise for cutting speed, flatness retention, and the no-soak convenience. One experienced sharpener who owns eight Shapton GlassStones across the full grit range called this and the 2000 the three stones the line is known for and described it as a must-buy for anyone building a Shapton kit. Another reviewer noted it leaves a surprisingly light and even scratch pattern for a coarse stone, clean enough to jump directly to 2000 or 3000 grit without an intermediate step. Multiple reviewers use it on woodworking tools and chisels as well as kitchen knives. The one lower rating cited a preference for other coarse stones but praised the compact size as a genuine advantage - a fair point on both counts.
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface; the GlassStone system is designed to be used with the DGLP flattening plate. Store dry between sessions. Handle with reasonable care - the tempered glass backing is significantly more resistant to breakage than standard ceramic stones but is not indestructible. Spots or uneven color on the surface are normal and do not affect performance.
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgl80gr||item.||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-8000-grit-222.png||||||Shapton GlassStone 8,000 Grit||50203||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||85.000 ||||||||2.000 ||||1||1||1||0||||||||Straight razor users consider 8000 grit the minimum for a comfortable shave - an edge refined enough to glide without drag. That standard translates directly to kitchen knives: at 8000 grit you are producing a highly polished edge that cuts with exceptional smoothness and clarity. It is the highest grit stone in the CKTG recommended Shapton Glass progression, sitting above the 4000 as an optional final step for those who want a more refined finish before moving to a strop. For most double bevel kitchen knives, this is the last stone you need.
What makes the GlassStone 8000 stand out at this grit level is that it still cuts quickly. Most stones at 8000 grit move slowly - the abrasive is fine enough that metal removal takes significant time. The Shapton GlassStone hardness means it cuts more efficiently at this refinement level than softer alternatives, which translates to a faster session and a more consistent result. Splash and go - no soaking - and the tempered glass backing keeps it flat and light. One experienced reviewer who owns the full progression of Shapton GlassStones uses the 8000 as his final stone before a strop, noting that at this grit level going further with an ultra-fine stone is less efficient than simply stropping on a 1 micron or finer compound. That is a practical, well-reasoned approach many experienced sharpeners share.
What Customers Are Saying: Six of seven reviewers gave five stars, with consistent praise for cutting speed, ease of use in a professional kitchen setting, and the quality of the polished edge. One reviewer who was initially hesitant about the thin stone discovered it cuts faster than expected and stays flat more easily than conventional water stones. A professional cook called it fantastic and easy to use splash and go in a restaurant. An experienced sharpener who owns the full Shapton Glass progression uses the 8000 as his final stone before a strop, noting that at this grit level going further with an ultra-fine stone is less efficient than simply stropping on 1 micron or finer compound. The one lower rating acknowledged the stone as compact and useful for a travel kit while preferring other options in this grit range for dedicated polishing work.
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shglfiho||item-1||solidtemplate||stoneholders||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-field-holder-87.png||||||Shapton GlassStone Field Holder||50300||specials > linecooks > shac > stoneholders||Resources > For Professionals > Sharpening Accessories > Stone Holders > ||57.500 ||||||||||||1||1||1||0||||||||The Shapton Field Holder is a compact and lightweight stand designed for sharpening on the go. It doubles as a protective case, allowing you to store and carry up to three Shapton Glass stones securely inside the base. Flip it over and it becomes a stable platform that brings your stone up to a comfortable working height.
The holder grips Shapton Glass stones firmly and gives you a solid surface whether you are sharpening at home, at work, or out in the field. It is a great match for anyone building a travel-friendly sharpening kit or looking for a simple, clean setup for their Glass stones.
Please note: this holder fits Shapton Glass stones only and is not compatible with Shapton Professional stones.
Specifications Weight: 650 g (approx) Stone compatibility: Shapton Glass stones Storage capacity: Holds three Glass stones inside Working height: Approximately 60 mm when used as a base Material: Durable molded resin with rubber feet Use: Storage, transport, and sharpening base||||||||||||||4944509503005||0||||||||||New||||||||||Shapton||~~minimum-quantity~~1~~|^^|shaptonpro320x||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-320x-90.png||||||Shapton Pro Blue 320 Grit||K0709||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||45.000 ||||||||2.000 ||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shpro20||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-2000x-107.png||||||Shapton Pro Green 2,000 Grit||K0703||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||60.000 ||||||||2.000 ||||1||1||1||0||||||||Like the rest of the Shapton Professional series, this 2000 grit synthetic stone is hard, cuts quickly, and is splash and go. This particular choice is an excellent stone prior to finishing in a sharpening progression. Indeed, some sharpeners will not go beyond this stone due to the refined, yet toothy, edge that can be achieved through polishing strokes after burr formation. The stone is also frequently followed by light work with a Shapton Pro 5000 or 8000 grit stone for a bit of extra refinement when used on kitchen knives. A storage box that doubles as a stone holder is included by the maker. These stones measure 8.25” x 2.75” each.
We are an authorized dealer of Shapton and buy these stones directly from the factory in Japan. We ship these stones and service them from our office in Madison, WI.||2.000 ||||1||1||1||0||||||||Shapton Professional Stones are widely regarded as some of the most consistent and dependable sharpening stones on the market. Designed with hardness and speed in mind, these synthetic stones cut quickly while maintaining excellent wear resistance. They are also splash-and-go, meaning there is no soaking required — just add water and start sharpening.
Each stone in the Professional lineup is engineered for a specific role, from repairing chips and reshaping edges to fine polishing and razor finishing. This carefully structured range makes the Shapton Pro series a go-to choice for both professionals and serious home cooks who want reliable performance and predictable results.
The Shapton Pro 8000 grit offers a higher level of refinement than the 5000 grit, making it a popular finishing stone for kitchen cutlery and a valuable mid-point in straight razor progression. It also works well in edge-trailing and stropping applications for ongoing knife maintenance. These stones measure 8.25 inches x 2.75 inches each.
Ships from Madison, WI.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shpro10||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-1000-grit-water-stone-1.png||||||Shapton Pro Orange 1,000 Grit||K0702||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||45.000 ||||||||2.000 ||||1||1||1||0||||||Shapton Pro 1000 Grit Water Stone – Fast Japanese Sharpening Stone||We are now purchasing and importing these stones directly from Shapton in Japan and are a registered distributor for them. We will be providing warranty support if you have issues with them. The name of the Pro stones is Kuromaku Professional and these are the same stones as the old Shapton Professionals.
One of the most highly regarded series of synthetic stones on the market, the Shapton Professional line is designed with speed and ease of use in mind. The stones cut very quickly and require no soaking, simply splash and go. Combined with very good feedback, high levels of refinement at their given grit rating, and resistance to wear and dishing, it is no wonder Shapton Pro stones are some of our top sellers. Shapton includes a very handy case with each stone that can double as a stone holder.
The 1000 Grit Pro is considered medium grit and is an excellent stone to start most maintenance edge work with and is also an indispensable transition stone between edge setting and polishing grits in a full progression.
This stone measures 8.25” x 2.75”.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shaptonpro1||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-1500x-108.png||||||Shapton Pro Sky 1,500 Grit||K0707||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||48.000 ||||||||2.000 ||||1||1||1||0||||||||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.||2.000 ||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shpro15gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-15000x-91.png||||||Shapton Pro Yellow 12,000 Grit||K0705||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||90.000 ||||||||2.000 ||||1||1||1||0||||||||Shapton developed their incredibly popular Professional series of sharpening stones with speed, ease of use, and durability in mind. The stones cut and polish quickly, require no soaking or immersion, and provide good feedback during edge development. This series comes with a very handy storage box that doubles as a stone holder for use when a full sharpening set-up is not on hand.
The Shapton Pro 12K grit stone will provide a highly refined, mirror finish to most edges. This stone will be most appropriate for use on razors or for very, very light finishing applications on certain kitchen steels. These stones measure 8.25” x 2.75” each.
We are an authorized dealer for Shapton in the USA, and we are shipping them from our office in Madison, WI.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shpr15kfored||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/shapton-professional-15k-for-the-edge-pro-80.png||||||Shapton Professional 15K For the Edge Pro Closeout||EPSP15K||specials > linecooks > sharpening-stones > edgepro > shprostforep||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||50.000 ||||||||0.100 ||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shro10gr||item-1||solidtemplate||shapton||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-1000-grit-46.png||||||Shapton RockStar 1000 Grit||60216||equipment > shapton||Suppliers > Shapton Stones > ||37.000 ||||||||||||1||1||1||0||||||||Shapton RockStar 1000 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series is engineered for fast, efficient sharpening with excellent feedback and long-term durability. These stones feature a high abrasive concentration that sharpens quickly while maintaining a controlled, predictable feel on the blade.
The 1000 grit RockStar is the true workhorse of the series and the most commonly used stone in any sharpening progression. It excels at refining edges after coarse stones, removing minor edge damage, and producing a sharp, highly usable edge suitable for most kitchen tasks. The cutting action is powerful enough to handle hard steels while still delivering a clean, uniform finish.
RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. Shapton’s advanced bonding technology provides outstanding durability, helping the stone stay flat longer and maintain a consistent surface that improves efficiency and sharpening enjoyment.
With a solid 10 mm thickness, the RockStar series offers a lighter, more compact profile than Shapton’s thicker Kuromaku stones while preserving the speed, precision, and reliability that Shapton is known for. An optional stainless-steel case (sold separately) offers safe, elegant storage and fits seamlessly into any sharpening setup.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive that delivers clean cutting action, excellent tactile feedback, and balanced wear across both carbon and stainless steel blades.
Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton Series: RockStar Grit: 1000 Abrasive Type: White Alumina (WA) Stone Type: Splash-and-Go Length: 210 mm Width: 70 mm Thickness: 10 mm Case: None (stainless-steel case optional) Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shro20grcesh||item-1||solidtemplate||shapton||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-2000-grit-ceramic-sharpening-stone-51.png||||||Shapton RockStar 2000 Grit||60316||equipment > shapton||Suppliers > Shapton Stones > ||45.000 ||||||||||||1||1||1||0||||||||Shapton RockStar 2000 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series is designed for fast, precise sharpening with excellent feedback and long-lasting performance. Built with a high abrasive concentration and advanced bonding technology, these stones deliver consistent results while maintaining a controlled, refined feel on the blade.
The 2000 grit RockStar is an ideal refinement stone that bridges the gap between medium and fine sharpening. It removes the scratch pattern left by 1000 grit stones while further strengthening and smoothing the edge. The result is a noticeably sharper, cleaner edge with improved bite and edge stability, well suited for most kitchen knives.
Despite its refined finish, the RockStar 2000 maintains strong cutting power and performs well even on harder steels. It delivers a delicate, uniform finish without feeling slow or muddy, making it a pleasure to use for extended sharpening sessions.
RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. The durable 10 mm construction helps the stone stay flat longer and ensures reliable performance over time. An optional stainless-steel case (sold separately) provides safe, attractive storage and complements any sharpening setup.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action, excellent feedback, and balanced wear across carbon and stainless steels.
Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton Series: RockStar Grit: 2000 Abrasive Type: White Alumina (WA) Stone Type: Splash-and-Go Length: 210 mm Width: 70 mm Thickness: 10 mm Case: None (stainless-steel case optional) Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shro320grces||item-1||solidtemplate||shapton||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-320-grit-ceramic-sharpening-stone-51.png||||||Shapton RockStar 320 Grit||60315||equipment > shapton||Suppliers > Shapton Stones > ||35.000 ||||||||||||1||1||1||0||||||||Shapton RockStar 320 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series is designed for fast, efficient sharpening with excellent feedback and durability. These stones feature a high abrasive content that cuts quickly, allowing you to form an edge in minimal time while maintaining excellent control.
The 320 grit RockStar is ideal for repair work, thinning, and setting a new bevel on dull or damaged knives. It removes material efficiently without feeling overly aggressive, making it a dependable coarse stone for both professionals and serious home sharpeners.
Unlike traditional soaking stones, Shapton RockStar stones are splash-and-go. Simply add water and start sharpening immediately. The stone’s advanced bonding technology helps regulate abrasive release, reducing wear and ensuring consistent performance over time.
The RockStar series features a solid 10 mm thickness and is available either as a standalone stone or paired with a stainless-steel case (sold separately). Compared to the thicker Kuromaku line, RockStar stones offer a lighter, more compact profile while preserving Shapton’s renowned sharpening speed and precision.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action and balanced wear, especially well-suited for carbon and stainless steels.
Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton Series: RockStar Grit: 320 (40 micron class) Abrasive Type: White Alumina (WA) Stone Type: Splash-and-Go Length: 210 mm Width: 70 mm Thickness: 10 mm Case: None (stainless-steel case optional) Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shro40grcesh||item-1||solidtemplate||shapton||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-4000-grit-ceramic-sharpening-stone-72.png||||||Shapton RockStar 4000 Grit||60117||equipment > shapton||Suppliers > Shapton Stones > ||47.000 ||||||||||||1||1||1||0||||||||Shapton RockStar 4000 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series is engineered to deliver fast, precise sharpening with excellent feedback and long-term durability. These stones combine a high abrasive concentration with advanced bonding technology, producing consistent results and a refined sharpening experience.
The 4000 grit RockStar is a fine sharpening stone designed to refine and polish an already well-shaped edge. It effectively removes the scratch pattern left by 2000 grit stones while enhancing edge smoothness, sharpness, and cutting precision. The resulting edge is clean, crisp, and highly versatile for everyday kitchen use.
Despite its fine grit rating, the RockStar 4000 maintains strong cutting efficiency and works confidently on both carbon and stainless steels, including harder blades. It produces a delicate, uniform finish without sacrificing feedback or control.
RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. The solid 10 mm construction helps the stone stay flat longer and maintain a consistent surface. An optional stainless-steel case (sold separately) offers safe, elegant storage and complements any sharpening setup.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive valued for clean cutting action, excellent tactile feedback, and balanced wear across a wide range of blade steels.
Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton Series: RockStar Grit: 4000 Abrasive Type: White Alumina (WA) Stone Type: Splash-and-Go Length: 210 mm Width: 70 mm Thickness: 10 mm Case: None (stainless-steel case optional) Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shro500grces||item-1||solidtemplate||shapton||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-500-grit-ceramic-sharpening-stone-66.png||||||Shapton RockStar 500 Grit||60116||equipment > shapton||Suppliers > Shapton Stones > ||35.000 ||||||||||||1||1||1||0||||||||Shapton RockStar 500 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series delivers powerful sharpening performance with excellent control, making it an outstanding choice for both professionals and serious home sharpeners. Designed with a high abrasive concentration, these stones cut quickly while maintaining a refined, predictable feel on the blade.
The 500 grit RockStar strikes an ideal balance between fast material removal and control. It is well suited for establishing a fresh edge, light repair work, and refining scratch patterns after coarse stones. Despite its strong cutting power, it delivers a delicate, uniform finish that prepares the edge beautifully for mid and fine grit progression.
RockStar stones are splash-and-go, requiring no soaking. Simply add water and start sharpening immediately. Shapton’s advanced bonding technology ensures outstanding durability, keeping the stone flat longer and maintaining a consistent surface for efficient, repeatable results.
With a solid 10 mm thickness, the RockStar series offers a lighter, more compact alternative to Shapton’s thicker Kuromaku stones while preserving the brand’s hallmark sharpening speed and precision. An optional stainless-steel case (sold separately) provides elegant, secure storage and complements any sharpening setup.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action, excellent feedback, and balanced wear across carbon and stainless steels.
Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton Series: RockStar Grit: 500 Abrasive Type: White Alumina (WA) Stone Type: Splash-and-Go Length: 210 mm Width: 70 mm Thickness: 10 mm Case: None (stainless-steel case optional) Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shro||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-22.png||||||Shapton RockStar Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||shro320grces shro500grces shro10gr shro20grcesh shro40grcesh||||The Shapton RockStar is the most refined stone Shapton produces - a crystallization of everything the company has learned across decades of stone manufacturing. These are designed for sharpeners who want the absolute best in ceramic stone technology: crisp cutting, exceptional feedback, and a polished edge that is hard to achieve on any other synthetic. A serious stone for serious sharpeners.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shshpo||item.||solidtemplate||shpo||https://s.turbifycdn.com/aah/chefknivestogo/shapton-sharpening-pond-90.png||||||Shapton Sharpening Pond||50000||specials > linecooks > shac > shpo||Resources > For Professionals > Sharpening Accessories > Sharpening Ponds > ||231.000 ||||||||8.000 ||||1||1||1||0||||||||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. ||6.000 ||||1||1||1||0||||||||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.||0.200 ||||1||1||1||0||||||||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)"||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shpo||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-ponds-63.png||||||Sharpening Ponds||||specials > linecooks > shac||Resources > For Professionals > Sharpening Accessories > ||||||||||||||0||1||0||0||||shshpo yasttr nanorushmat4||||Sharpening on water stones makes a mess, and a sharpening pond solves that problem cleanly. It contains the slurry and water runoff, protects your countertop or workbench, and keeps your stone stable while you work. A small investment that makes the whole sharpening process more controlled and enjoyable. This section covers our current selection of ponds and sink bridges.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sharpening-steels||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-steels-119.png||||||Sharpening Rods||||specials > linecooks > shac||Resources > For Professionals > Sharpening Accessories > ||||||||||||||1||1||0||0||||ckblceshrod id12cerodwna mac-small-honing-rod mac-black-ceramic-honing-rod suerccero sasuerfi shforboandid||||Ceramic honing rods are the most practical way to keep a knife performing between water stone sharpenings. Unlike traditional steel rods, ceramic is harder and finer — it realigns the edge while removing a small amount of steel, making it a better choice for hard Japanese knives where a steel rod can do more harm than good. A few light strokes restore bite and precision in seconds.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shstse||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-stone-sets-81.png||||||Sharpening Stone Sets||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||sh6pcstset||||||||0||1||0||0||||sh6pcstset haamstkit||||Choosing the right combination of stones is one of the more confusing parts of getting into Japanese knife sharpening. These curated sets take the guesswork out of it - assembled with input from our staff and experienced customers to cover the most useful progressions for Japanese kitchen knives. A smart starting point whether you are new to water stones or looking to complete your setup.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sharpening-stones||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-stones-164.png||||||Sharpening Stones||||specials > linecooks||Resources > For Professionals > ||||||||||||||1||1||0||0||||shglkachst arst atomaplates besterstones chosera-stones cost dmt edgepro fislst imanishistones nashst kingstones allnast superstones shapton-stones shaptonpro shro shac shstse cerax||||We're not completely sure but we think we now have the largest selection of sharpening stones on the face of the earth. If you're interested in something and don't see it here please contact us and we'll try to get it. Most of the stones you see here are Japanese water stones, both synthetic and naturals. There is also a wide selection of stone holders, flatteners, and other items that will help you get a razor sharp edge on all your sharp tools and knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shaosu||item.||solidtemplate||shibataknives||https://s.turbifycdn.com/aah/chefknivestogo/shibata-aogami-super-78.png||||||Shibata Aogami Super||||specials > forknco > shibataknives||Resources > For Knife Collectors > Shibata Knives > ||||||||||||||0||1||0||0||||shaspe13 shkoasbu16 shkoasgy21 koasgy24 shknst tikntapa bifishst6||||Takayuki Shibata lives and works in a suburb of Hiroshima, and his claims to knife-nut fame are his laser-thin, hammer forged knives with excellent grinds and outstanding out-of-the-box sharpness. The knives in this section use Aogami Super Steel and are clad with stainless steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkoasgy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-as-gyuto-210mm-196.png||||||Shibata AS Gyuto 210mm||SKAS-G210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||250.000 ||||||||||||1||1||1||0||||||||Takayuki Shibata is a young blacksmith working out of his shop in Fukuyama City, Hiroshima, Japan. It is here that he developed his very unique line of AS knives. His knives are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are also of the very highest standards.
The blade is made with an inner core of Aogami Super steel, clad with a softer stainless steel that enhances the strength and durability of this nimble knife. This knife is almost like a scaled down version of his KS clone, and as such boasts a slim profile, shorter blade height and a thin, finely crafted tip. The grinds are really well executed and his attention to details in design and construction are what we love to see in a blacksmith's work.
The Shibata AS Gyuto is an easy-to-maintain and sharpen blade. It will hold its super fine edge through a hard day's prep work or for weeks in a home setting. Each knife comes with a very well-made octagonal handle with pakka wood ferrule. Maker: Takayuki Shibata Brand: AS Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super Steel) Edge Grind: Even (See Choil Shot) Handle: Octagonal Rosewood Ferrule: Black Pakka Wood Weight: 5.0 oz (142 g) Blade Length: 212 mm Total Length: 358 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|koasgy24||item-1||solidtemplate||shaosu||https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-as-gyuto-240mm-98.png||||||Shibata AS Gyuto 240mm||SKAS-G240||specials > forknco > shibataknives > shaosu||Resources > For Knife Collectors > Shibata Knives > Shibata Aogami Super > ||270.000 ||||||||||||1||1||1||0||||||||We asked Shiba to offer us his interpretation of the classic French profile chef knife, a shape that became famous before he was born! He decided to make this knife from Aogami Super high carbon steel. This is the first of his blades that we have sold made from this steel. His usual fare is knives forged from R2.
The result is a wonderfully light and balanced blade. Shibata-san is a master sharpener and these knives are hair-splitting sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time. The core steel is covered with a softer stainless steel cladding which adds to the strength and durability of the blade. The fine-looking blade is augmented with an equally well-executed octagonal handle. Maker: Takayuki Shibata Brand: Kotetsu AS Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super Steel) Edge Grind: Even (See Choil Shot) Handle: Octagonal Rosewood Ferrule: Black Pakka Wood Weight: 6.1 oz (174 g) Blade Length: 244 mm Total Length: 397 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shaspe13||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-petty-135mm-303.png||||||Shibata AS Petty 135mm||SKAS-P135||resources > petty-knives > 120mmpettys||Knife Types > Petty Knives > 120-140mm Pettys > ||180.000 ||||||||||||1||1||1||0||||||||Takayuki Shibata is one of our favorite blacksmiths and he is turning out some really well-crafted and thought-out blades. Shibata-san lives and works in a suburb of Hiroshima. He is becoming very well known in the knife world for his laser thin, hammer forged knives that have excellent grinds and outstanding out of the box sharpness.
This is certainly the case with this lovely little petty knife. Everything about it screams quality, combined with purity of form and function. The blade is made with an inner core of Aogami Super steel, clad with a softer stainless steel that enhances the strength and durability of this nimble blade.
The Shibata AS Petty is a beautiful workhorse, both in terms of versatility and durability. It is a very thin blade which results in a light and responsive knife. Small ingredients, herbs, filleting jobs, and intricate food preps will be handled with the utmost control. It is an easy to maintain and sharpen blade. It will hold its super fine edge through a hard day's prep work or for weeks in a home setting.
Each knife comes with a very well-made octagonal handle with a pakka wood ferrule. Maker: Shibata San Location: Fukui City Construction: San Mai, Hammer Forged Edge Steel: AS Weight: 2.2 oz (62 g) Blade Length: 140 mm Total Length: 266 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkoasbu16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-as-bunka-165mm-113.png||||||Shibata AS Santoku 165mm||SKAS-S165||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||190.000 ||||||||||||1||1||1||0||||||||Takayuki Shibata is a young blacksmith who lives and works out of his shop in Fukuyama City, a suburb of Hiroshima, Japan. Shibata-san is becoming very well known in the knife world for his laser thin, hammer forged knives that boast some excellent grinds and outstanding out-of-the-box sharpness.
The Shibata AS Santoku is made from Aogami Super steel with a soft stainless steel cladding that has a really nice, smooth finish. Shibata-san hammer forges these knives using the san-mai technique of laminating. San-mai roughly translates to three flat objects. The outer layer, or jigane, is only applied to each blade face. It does not wrap over the spine. While the hagane (inner core) is reactive, the stainless cladding reduces the work needed to maintain the blade and prevent corrosion.
The santoku knife is probably the Japanese knife that is most established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and chef knife versatility. These particular knives are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are also of the very highest standards. Maker: Takayuki Shibata Location: Fukuyama City, Hiroshima Prefecture, Japan Brand: Shibata AS Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: AS (Aogami Super Steel) HRC: 62+ Type: Santoku Edge Grind: Even (See Choil Photo) Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 4.4 oz (126 g) Blade Length: 168 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkakn2||item.||solidtemplate||shibataknives||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kashima-knives-83.png||||||Shibata Kashima Knives||||specials > forknco > shibataknives||Resources > For Knife Collectors > Shibata Knives > ||||||||||||||0||1||0||0||||shkar2gy211 shkar2gy24 shibataskillet shknst tikntapa bifishst6||||Shibata Kashima knives are named for a type of ship, and the reference is apt - these are fast, slender blades that move through food with almost no resistance. Designed by Shibata-san with an emphasis on extreme thinness and high performance, the Kashima line is for cooks who have sharpened their palate for what a truly well-ground Japanese knife can do.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkar2gy211||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kashima-r-2-gyuto-210mm-276.png||||||Shibata Kashima R-2 Gyuto 210mm||SKR2-KashG210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||250.000 ||||||||||||1||1||1||0||||||||Rarely does a new knife arrive with the level of anticipation we’ve seen for the Shibata Kashima R-2 Gyuto 210mm. From the moment we first discussed this project, it was clear this knife would resonate with cooks who appreciate classic design paired with modern Japanese performance.
For years, we’ve admired the elegant profile and cutting dynamics of traditional French Sabatier-style chef knives. Their long, gently curved edge, balanced tip, and smooth glide through food make them remarkably versatile tools for everyday prep. That timeless silhouette has inspired countless interpretations over the decades, with only a select few achieving near cult-like status among knife enthusiasts.
We wanted to explore what would happen if that iconic shape were reimagined through the lens of modern Japanese craftsmanship. To do that, we turned to one of our favorite makers and asked him to create his own interpretation—one that respected the original geometry while elevating performance to the highest level.
The result is the CKTG-exclusive Shibata Kashima R-2 Gyuto, a knife that blends timeless proportions with cutting-edge materials and meticulous handwork. The blade is hammer forged using a san mai construction, featuring an R-2 powdered stainless steel core clad in softer stainless steel for added strength, stability, and ease of maintenance.
R-2 powdered stainless steel is prized for its exceptionally fine grain structure, allowing it to take a remarkably sharp, refined edge. Just as importantly, it offers outstanding edge retention, making this knife ideal for long prep sessions without frequent touch-ups on the stone.
Shibata-san is also an excellent sharpener, and each knife is finished with great care. Right out of the box, the Kashima gyuto feels thin, precise, and exceptionally smooth through food, delivering the kind of cutting performance that immediately inspires confidence on the board.
The name “Kashima” comes from a famed Japanese naval vessel, admired for its sleek, modern design and its ability to cut cleanly through the sea with speed and grace. That same character defines this gyuto in use—fast, balanced, and effortlessly controlled. Brand: Kashima Maker: Takayuki Shibata Region: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: R-2 Powdered Stainless Cladding: Stainless HRC: 62 Edge Grind: Even (see choil shot) Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 4.2 oz (120 g) Blade Length: 212 mm Total Length: 349 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkar2gy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-r2-gyuto-240mm-bog-oak-285.png||||||Shibata Kashima R-2 Gyuto 240mm||SKR2-KashG240||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||260.000 ||||||||||||1||1||1||0||||||||Shibata Kashima R-2 Gyuto 240mm. Rarely has a new knife to our store been received with such anticipation as the Shibata Kashima R-2 Gyuto 240mm. We have long been fans of the profile and performance characteristics of the classic Sabatier chef knife. The shape has been mimicked by many makers resulting in some particular iterations receiving almost cult-like praise.
So we asked one of our favorite blacksmiths, Takayuki Shibata, to make his interpretation of this ubiquitous blade. The CKTG exclusive, Shibata Kashima R-2 Gyuto is the result of his quest. It is a hammer-forged, san-mai blade made with R-2 stainless steel. The inner core is clad with a soft stainless steel for easy care and added strength. The R-2 cutting edge will sharpen to a razor’s edge and due to its outstanding edge retention characteristics, will hold that edge for protracted periods on the cutting board. Shibata-san is an excellent knife sharpener so it will be a top performing knife right out of the box.
Kashima is the name of a famous Japanese naval ship that is beautiful, sleek, modern, and designed to slice through the oceans with grace. We think you'll have the same opinion of this wonderful knife. Brand: Kashima Maker: Takayuki Shibata Region: Echizen, Japan Construction: San Mai, Hammer Forged Edge Steel: R-2 Powdered Stainless Cladding: Stainless HRC: 62 Edge Grind: Even (See Choil Photo) Engraving: Hand Engraved Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Weight: 5.3 oz (150 g) Blade Length: 244 mm Total Length: 394 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shibataknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/shibata-knives-71.png||||||Shibata Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||shaosu shkakn2 shkokn wejatocapa||||Takayuki Shibata is turning out some excellent quality knives with premium steels and excellent grinds. His first offering is a nice series of SG-2 stainless knives called Koutetsu. They are thin, evenly ground lasers with excellent cutting performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shknst||item-1||solidtemplate||wejatocapa||https://s.turbifycdn.com/aah/chefknivestogo/shibata-knives-sticker-114.png||||||Shibata Knives Sticker||ShibaSticker||specials > forknco > shibataknives > wejatocapa||Resources > For Knife Collectors > Shibata Knives > West Japan Tools Carbon Pans > ||1.000 ||||||||0.000 ||||1||1||1||0||||||||This Shibata knives sticker measures 3" in diameter.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkokn||item.||solidtemplate||shibataknives||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-knives-64.png||||||Shibata Koutetsu Knives||||specials > forknco > shibataknives||Resources > For Knife Collectors > Shibata Knives > ||||||||||||||0||1||0||0||||shkope80 shkor2ko13 shkor2pe15 shkobu17 shba19gy shkogy21 shkor2bobu21 shkor2gy24 shkor2su27 shibataskillet shknst tikntapa bifishst6|| NO BONES OR FROZEN FOODS||Here is our complete selection of Shibata Koutetsu Knives. Mr. Shibata is one of the finest sharpeners on our website and we think you'll be impressed by the cutting ability of his laser thin knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkor2bobu21||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r2-boss-bunka-215mm-27.png||||||Shibata Koutetsu R-2 Boss Bunka 225mm||SKR2-BossBunka||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||300.000 ||||||||||||1||1||1||0||||||||The Shibata Koutetsu R2 Migaki Boss Bunka 225mm represents the extreme end of modern Japanese knife performance, where precision grinding, advanced powdered steel, and obsessive attention to geometry come together in a remarkably refined cutting tool. Made by Takayuki Shibata in Sakai, Japan, this knife reflects decades of experience specializing in ultra-thin, high-performance blades designed for professional kitchens. Shibata-san is widely respected for his heat treatment, sharpening, and grind work, and the Koutetsu line has earned a reputation worldwide as one of the benchmark “laser” knife series for cooks who prioritize cutting feel above all else. Forged from SG2 (R2) powdered stainless steel, the blade is hardened to the low 60s HRC, delivering outstanding edge retention, excellent edge stability, and a crisp, responsive feel on the board that experienced users immediately recognize.
R2 powdered steel is particularly well suited to Shibata-san’s approach. Its fine, uniform grain structure allows the blade to be ground extremely thin behind the edge while maintaining strength and durability when used properly. The result is a knife that takes an exceptionally keen edge, holds that edge through long prep sessions, and sharpens cleanly on water stones when maintenance is required. Stainless cladding simplifies care and reduces reactivity, making this knife practical for daily professional use as well as for serious home cooks who want elite performance without carbon steel maintenance. The migaki finish keeps the blade clean and understated, emphasizing function and geometry rather than decoration, while still showing the precision of the grind work along the blade road.
The “Boss Bunka” profile pushes the traditional bunka design into a more powerful, versatile format. With its generous blade height and long, usable edge length, this knife combines the flat-edge efficiency of a nakiri with the all-purpose utility of a santoku, while the sharply defined k-tip adds a level of precision normally associated with smaller petty knives. The pointed tip excels at scoring proteins, trimming silverskin, breaking down vegetables, and performing detailed work such as cross-hatching eggplant, mushrooms, or squash. The extended edge length and tall blade provide excellent knuckle clearance and stable board contact, making the knife feel confident and controlled even during fast, repetitive prep.
Despite its size, the Boss Bunka remains remarkably light and agile in hand. At just over six ounces, it feels fast and responsive, with balance that encourages a relaxed grip and precise control. The thin grind and minimal wedging allow the blade to glide effortlessly through dense produce with minimal resistance, reducing fatigue during long cutting sessions. Push cuts, glide cuts, and tip work all feel natural, and the knife rewards good technique with exceptional performance. This is a knife designed to disappear in use, allowing the cook to focus entirely on the task at hand rather than fighting the blade.
Fit and finish are hallmarks of the Koutetsu line, and this knife is no exception. The spine and choil are carefully polished for comfort, an important detail for cooks who use a pinch grip for extended periods. There are no sharp edges or hot spots, and the transition between blade and handle is clean and well executed. The octagonal rosewood handle provides a traditional Japanese feel with excellent grip security, complementing the lightweight blade and maintaining balance without adding unnecessary mass. Every detail reflects Shibata-san’s philosophy of precision, restraint, and performance-driven design.
The name “Koutetsu,” meaning ironclad, references Japan’s first ironclad warship and serves as a metaphor for the knife’s character: modern materials, advanced engineering, and uncompromising performance. While these knives appear minimalist at first glance, they are the result of highly intentional design choices, refined through years of feedback from professional chefs around the world. The Boss Bunka, in particular, has become a favorite among cooks who want one knife that can handle a wide range of prep tasks while delivering the cutting feel of a true laser.
Availability Note:These knives are new to our site and we usually only receive a handful at a time. Please enter your email on this page if you would like to be notified of future availability or updates. If the knife is in stock, do not wait to purchase--they sell out fast!
Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block to protect the edge. Maintain sharpness with light stropping or regular stone sharpening to preserve the knife’s exceptional cutting performance.
We do not currently carry a wooden saya that fits this knife. Maker: Takayuki Shibata Location: Fukuyama, Japan Type: Tall and Long Bunka Blade Finish: Kasumi Construction: San Mai, Hammer Forged Steel: SG2 (R2) powdered stainless, stainless clad Hardness: ~62–63 HRC Weight: 6.2 oz (178 g) Blade Length: 225 mm Total Length: 380 mm Spine Thickness at Base: 2 mm Blade Height: 59 mm Bevel: Double (50/50) Handle: Octagonal Rosewood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkobu17||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-bunka-175mm-107.png||||||Shibata Koutetsu R-2 Bunka 185mm||SKR2-B185||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||245.000 ||||||||2.000 ||||1||1||1||0||||||||Takayuki Shibata is widely regarded as one of the finest sharpeners working in Japan today, and the knives produced in his small workshop outside Hiroshima are a direct reflection of that skill. The Shibata Koutetsu line is built around extreme precision: ultra-thin grinds, carefully controlled heat treatment, and meticulous attention to fit and finish. These knives are often described as “lasers” for good reason — they are designed to minimize resistance, maximize sharpness, and deliver an exceptionally refined cutting feel that experienced cooks immediately recognize. Making knives this thin requires absolute confidence in steel selection, geometry, and sharpening, and Shibata-san excels in all three areas.
The blade is forged from SG2 (R2) powdered stainless steel, a high-performance alloy prized for its fine, uniform grain structure and ability to support very acute edge angles. When properly heat treated, R2 offers an outstanding balance of edge retention, sharpness, and corrosion resistance. Shibata-san hardens this steel to approximately 62–63 HRC, allowing the knife to take a remarkably keen edge while maintaining stability when used correctly. The stainless cladding adds toughness and simplifies maintenance, making this knife suitable for daily professional use as well as for serious home cooks who want top-tier performance without the upkeep of carbon steel.
Fit and finish on this knife are exceptional and reflect Shibata-san’s detail-oriented approach. The blade faces feature a subtle textured finish that helps reduce friction and food sticking during prep, while the spine is finished to a high mirror polish. This polished spine improves comfort in a pinch grip and increases tactile feedback, enhancing control and safety during fast or extended cutting sessions. The transitions between blade and handle are clean and precise, with no sharp edges or hot spots, reinforcing the refined, purpose-built feel of the knife.
The bunka profile combines compact dimensions with impressive versatility. Its relatively tall blade provides excellent knuckle clearance, while the mostly flat edge profile is ideal for push cutting and efficient vegetable prep. The sharply pointed k-tip, a signature element of Shibata-san’s designs inspired by the bow of Japan’s first ironclad warship, excels at detail work, scoring, trimming, and precise cuts in tight spaces. Balanced, agile, and highly responsive, this bunka is a superb all-around knife for cooks who value control, speed, and precision as much as raw cutting performance.
Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block. Maintain sharpness with light stropping or regular stone sharpening to preserve the knife’s exceptional cutting performance.
Blade length: 185 mm Total length: 330 mm Blade height: 53 mm Steel: SG2 (R2) powdered stainless, stainless clad Hardness: ~62–63 HRC Spine thickness at base: 2.0 mm Weight: 4.9 oz (138 g) Bevel: Double (50/50) Maker: Shibata San Location: Fukuyama City Construction: Hammer forged, san mai||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkogy21||item-1||solidtemplate||shkokn||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-gyuto-210mm-159.png||||||Shibata Koutetsu R-2 Gyuto 210mm||SKR2-G210||specials > forknco > shibataknives > shkokn||Resources > For Knife Collectors > Shibata Knives > Shibata Koutetsu Knives > ||290.000 ||||||||2.000 ||||1||1||1||0||||||||The Shibata Koutetsu line of R-2 knives are made by young bladesmith Takayuki Shibata out of his shop in Fukuyama City, Hiroshima, Japan. His first line of kitchen knives have a very distinctive design philosophy which can best be explained by the master himself:
"In my kitchen I was using a gyuto knife. It was a beautiful knife. But it was a little too curved for my liking. Didn't make enough contact with the food. So I switched to a straight-edged nakiri. Better for chopping vegetables. But when I was cutting meat, then I wanted to go back to my gyuto. Hmm, I thought. Somebody should make a new type of knife, one that falls between a gyuto and a nakiri. And then, as I am a knife maker, I thought that I should make it. So I did. I gave it a slightly curved edge. Too-straight produces too much friction. Too-curved reduces contact with the food. This slight curve is my attempt at a happy medium. I also gave it a sharp point. This is very nice for scoring vegetables, or squid, or chicken."
Shiba makes use of the popular R-2 powdered stainless steel alloy to fashion the jigane (inner layer) which then receives a hagane (outer layer) of a softer stainless steel. A lovely hand-executed rough finish is applied to this layer to aid in food release, especially in items with a high water content.
These laser-like blades are finished to the highest standards and then matched to a lovely octagonal jarrah wood handle and pakka wood ferrule.
If you look at the 4th photo you can see a carrot sliced on the right was cut by a good, but ordinary, kitchen knife. The slice on the left was cut by a Shibata Koutetsu.
We think Shibata-san is really onto something, and we think you might agree! Weight: 4.9 oz (140 g) Blade Length: 215 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm NO BONES OR FROZEN FOODS Please note the small name change to "Koutetsu" as of 6/11/2021.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkor2gy24||item-1||solidtemplate||shkokn||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-r-2-gyuto-240mm-658.png||||||Shibata Koutetsu R-2 Gyuto 240mm||SKR2-G240||specials > forknco > shibataknives > shkokn||Resources > For Knife Collectors > Shibata Knives > Shibata Koutetsu Knives > ||315.000 ||||||||||||1||1||1||0||||||||R-2 steel is manufactured by the Kobelco Steel Company. It is a powdered steel which exhibits really good strength, excellent wear resistance, and the ability to take a very sharp edge. The same steel can be found in other knives but it is called SG-2. These are the same alloys but the SG-2 brand is resold and rebranded by Takefu Specialty Steels. We don't have a saya that fits this knife.
Takayuki Shibata is a young blacksmith working out of his shop in Fukuyama City, Hiroshima, Japan. It is here that he developed his very unique line of Kotetsu knives. Kotetsu translates to "ironclad," which was the name given to the first ironclad battleship in the Japanese Navy. It had a very distinctive pointed bow, which allowed it to carve through water with ease and efficiency.
This is the basic mantra of his knives. They are made very thin -- laser thin. They are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are of the very highest standards. The sides of the knife have a rough finish to reduce friction between the food and the blade. The spine of the knife has a very high mirror polish. This maximizes friction between your fingers and the blade, for better control, comfort, and safety.
The final word on these unique and beautiful knives belongs to the master. "In my kitchen and in my workshop, I am always thinking about you, my customer. I hope that my knives will surprise and delight you. May your cooking life be enriched! With loving thanks from my kitchen to yours." -Shiba Maker: Shibata San Location: Fukuyama City Construction: Hammer Forged, San Mai Steel: R2 Weight: 6.2 oz Blade Length: 250 mm Total Length: 386 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm NO BONES OR FROZEN FOODS Please note the small name change to "Koutetsu" as of 6/11/2021.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkor2ko13||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-r-2-ko-bunka-135mm-154.png||||||Shibata Koutetsu R-2 Ko-Bunka 135mm||SKR2-KB135||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||220.000 ||||||||||||1||1||1||0||||||||We are proud to offer the first knives designed and crafted entirely by Takayuki Shibata of Fukuyama City, Hiroshima. The Shibata Koutetsu line represents Shibata-san’s personal vision of modern Japanese knife performance, combining advanced powdered steel, extreme precision grinding, and exceptional fit and finish. Each knife is forged with an SG2 (R2) powdered stainless steel core, clad in a softer stainless steel for added toughness and ease of maintenance. Heat treated to approximately 62–63 HRC, this steel combination delivers outstanding edge retention, excellent edge stability, and a sharpening experience that is far more forgiving than many steels at similar hardness levels.
This Ko-Bunka is a compact, highly refined example of what has made the Koutetsu line so respected among professional cooks and serious enthusiasts. The blade is ground extremely thin with a largely consistent spine thickness that carries nearly to the tip, creating a true laser profile that excels at clean, low-resistance cutting. Despite its short length, the knife offers generous blade height for knuckle clearance and confident board contact. The distinctive pointed tip, a signature of Shibata-san’s work, is inspired by the bow of Japan’s first ironclad warship and provides exceptional precision for detail work, scoring, trimming, and controlled tip cuts.
Fit and finish on this knife are exceptional, even by high-end Japanese standards. The spine features a high mirror polish, improving comfort in a pinch grip while also increasing friction between the fingers and blade for better control and safety during fast prep. Balance is light and neutral, allowing the knife to feel effortless and responsive in hand. The compact “ko” bunka format makes this knife extremely nimble and quick, ideal for cooks who value speed, precision, and control in a smaller package. Combined with its laser grind and superb out-of-the-box edge, this Ko-Bunka delivers cutting performance that belies its size and rewards good technique with effortless results.
Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block. Maintain sharpness with light stropping or regular stone sharpening to preserve performance.
Weight: 3.0 oz (86 g) Edge length: 140 mm Total length: 267 mm Blade height: 39 mm Spine thickness at base: 2.0 mm Steel: SG2 (R2) powdered stainless, stainless clad Hardness: ~62–63 HRC Bevel: Double (50/50) Note: Please note the name change to “Koutetsu” as of 6/11/2021||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkor2pe15||item-1||solidtemplate||shkokn||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-r-2-petty-150mm-156.png||||||Shibata Koutetsu R-2 Petty 150mm||SKR2-P150||specials > forknco > shibataknives > shkokn||Resources > For Knife Collectors > Shibata Knives > Shibata Koutetsu Knives > ||230.000 ||||||||||||1||1||1||0||||||||Takayuki Shibata is the maker of these excellent knives featuring R-2 powdered stainless steel. They are very thin blades with exceptional 50/50 grinds and steep edges that are designed for superior cutting performance.
The Japanese knife industry is passionate about R-2 steel and many fine products made from this steel show why. They hold a sharp edge and they are very durable. Most users of this knife find that it is very easy to use and to sharpen. Cutting most produce requires very little pressure on the knife. Powder metal technology has advanced in the making of knives and the R-2 steel exemplifies this. This knife is strong, lightweight, and possesses a fine aesthetic appearance. The fit and finish are as good as it gets.
The core steel is covered with a softer stainless steel cladding, which adds to the strength and durability of the blade. Shiba has this to say about the cladding finish: "The sides of my knife have a rough finish, to minimize friction between the food and the blade. This is especially noticeable with foods that have a high water content. My knife's rough sides break up the water's surface tension, allowing the blade to slide through more easily."
Each knife comes with a well-made octagonal handle and pakka wood ferrule. Maker: Shibata san Construction: San Mai, Hammer Forged Edge Steel: R-2 Stainless Cladding: Stainless Weight: 2.8 oz (82 g) Blade Length: 154 mm Total Length: 280 mm Spine Thickness at Base: 2 mm Blade Height: 33 mm Please note the small name change to "Koutetsu" as of 6/11/2021.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkope80||item-1||solidtemplate||75pekn||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-petty-80mm-93.png||||||Shibata Koutetsu R-2 Petty 80mm||SKR2-P80||resources > petty-knives > 75pekn||Knife Types > Petty Knives > 75mm-115mm Petty Knives > ||210.000 ||||||||||||1||1||1||0||||||||We are very pleased to be able to offer this new line of knives from talented young blacksmith Takayuki Shibata. His first efforts use the popular stainless steel powdered alloy known as R-2.
R-2 steel is a proprietary powdered alloy made by the Kobelco Steel Company primarily for use in the manufacturing of tools. It is a perfect steel for kitchen knives as it is easy to maintain and can be hardened to a reasonably high rating, in this case 62-63 HRC.
All of Shibata-san's R-2 knives feature an elegant and useful tip design inspired by the bow of the first ironclad fighting ship in the Japanese Navy, called the Kotetsu (literal translation of ironclad). The core R-2 steel is covered in a softer stainless steel, the sides of which have a rough finish, to minimize friction between the food and the blade. This is especially noticeable with foods that have a high water content.
The 80mm petty is a really unusual looker. It is primarily intended for in-hand detail work and garnish production. It is super thin and finished to a very high standard. The octagonal rosewood and black pakka wood handle is large for the size of blade but gives the knife a very controlled feel and great balance. This is a fun knife that will find many uses around the kitchen. Steel: R-2 Stainless Cladding: Stainless Edge Grind: 50/50 Handle: Rosewood Octagonal Weight: 1.9 oz (56 g) Blade Length: 82 mm Total Length: 212 mm Spine Thickness at Base: 2 mm Blade Height: 27 mm HRC: 62-63 Please note the small name change to "Koutetsu" as of 6/11/2021.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkor2su27||item-1||solidtemplate||shkokn||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kothetsu-r-2-sujihiki-270mm-96.png||||||Shibata Koutetsu R-2 Sujihiki 270mm||SKR2-S270||specials > forknco > shibataknives > shkokn||Resources > For Knife Collectors > Shibata Knives > Shibata Koutetsu Knives > ||345.000 ||||||||||||1||1||1||0||||||||The sujihiki is a Japanese-style slicing knife with a thinner, sharper edge than Western slicers. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and pates. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The sujihiki is often regarded as the Western-style equivalent of the traditional yanagi knife. It is perfect for those wishing to do their "sushi thing" without the added complexity of using and maintaining a single bevel blade.
Shibata-san crafts extremely well-finished knives from a core steel of R-2 powdered stainless alloy. They are laser-like blades with extremely well-executed grinds and edges. The spine and heel are nicely smoothed for comfort and the out-of-the-box edge feels like it was refined on the very best natural stones.
The Koutetsu line of knives harmoniously incorporates the cool look of a bunka with the kiritsuke shape throughout the entire collection. It translates particularly well with this sujihiki, resulting in a sword-like appearance. This is a wonderfully light and balanced blade. Shibata-san is a master sharpener, and these knives are hair-splittingly sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time.
The Koutetsu sujihiki is completed with a traditional octagonal rosewood handle with a pakka wood ferrule, which is finished to match the high standards of the blade. Weight: 5.2 oz (147 g) Blade Length: 270 mm Total Length: 429 mm Spine Thickness at Base: 2 mm Blade Height: 35 mm Please note the small name change to "Koutetsu" as of 6/11/2021.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shba19gy||item-1||solidtemplate||shkokn||https://s.turbifycdn.com/aah/chefknivestogo/shibata-battleship-195mm-gyuto-105.png||||||Shibata Koutetsu R2 Battleship Gyuto 195mm||SKR2-BattG190||specials > forknco > shibataknives > shkokn||Resources > For Knife Collectors > Shibata Knives > Shibata Koutetsu Knives > ||245.000 ||||||||||||1||1||1||0||||||||The Shibata R-2 Battleship Gyuto 195mm is a new blade design from the forge of the ever-inventive blacksmith Takayuki Shibata. Over the past several years, we have become big fans of this young blacksmith and the wonderful kitchen knives he is producing. His first designs featured a reverse tanto-style tip that was inspired by the bow of the first ironclad fighting ship in the Japanese Navy, called the Koutetsu (literal translation of ironclad). This new knife also has that classic reverse short sword tip, but with a more pronounced angle and point.
The knife is made from R-2 stainless steel that has been hammer forged, san-mai style, with a softer stainless outer layer. The blade face is given a subtle hairline finish and hand-engraved kanji. The edge profile has a slight belly over almost the entire length, which will find particular favor with rocking style users. Combine the shorter length of the edge with the fine pointed tip design, and you have a very versatile knife for both regular processing duties as well as more detailed work.
The coupling of a traditional jarrah wood and black pakka wood handle with this blade results in a great-looking knife, one that is dexterous in hand, nimble in use, and offers a real balance of performance and ease of maintenance.
Yet another winner from Shibata-san! Maker: Shibata-San Location: Fukuyama City Construction: Hammer Forged, San Mai Cladding: Stainless Edge Steel: R-2 HRC: 62 Engraving: Hand Engraved Type: Gyuto Grind: Double-sided Edge: 50/50 Handle: Jarrah Wood Octagonal (see photos) Ferrule: Black Pakka Wood Weight: 4.6 oz (130 g) Blade Length: 201 mm Total Length: 341 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Please note the small name change to "Koutetsu" as of 6/11/2021.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shtamagisa16||item.||solidtemplate||tanaka-knives||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-22.png||||||Shigeki Tanaka Majiro Ginsan||||specials > forknco > tanaka-knives||Resources > For Knife Collectors > Tanaka, (Shigeki) > ||||||||||||||0||1||0||0||||majiro shtamagina16 shtamagisa161 shtamagigy21||||Shigeki Tanaka lives and works in Miki, Japan 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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shtamagigy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-gyuto-210mm-14.png||||||Shigeki Tanaka Majiro Ginsan Gyuto 210mm||TA-MAJIRO-G210GY||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||246.000 ||||||||||||1||1||1||0||||||||In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008. Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan HRC: 60-61 Finish: Migaki Edge Grind: Even Engraving: Etched Handle: Cherry, Maple, Walnut Oval Weight: 4.2 oz (120 g) Blade Length: 211 mm Total Length: 351 mm Spine Thickness at Heel: 1.9 mm Blade Height at Heel: 49.5 mm Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan HRC: 60-61 Finish: Migaki Edge Grind: Even Engraving: Etched Handle: Cherry, Maple, Walnut Oval Weight: 5.3 oz (152 g) Blade Length: 165 mm Overall Length:305 mm Spine Thickness at Heel: 2.7 mm Blade Height at Heel: 49.6 mm Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan HRC: 60-61 Finish: Migaki Edge Grind: Even Engraving: Etched Handle: Cherry, Maple, Walnut Oval Weight: 2.0 oz (56 g) Blade Length: 114 mm Overall Length: 243 mm Spine Thickness at Heel: 2.5 mm Blade Height at Heel: 28.0 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shtamagisa161||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-santoku-165mm-61.png||||||Shigeki Tanaka Majiro Ginsan Santoku 165mm||TA-MAJIRO-SA165||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||149.950 ||||||||||||1||1||1||0||||||||In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008. Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Edge Steel: Ginsan HRC: 60-61 Finish: Migaki Edge Grind: Even Engraving: Etched Handle: Cherry, Maple, Walnut Oval Weight: 3.9 oz (110 g) Blade Length: 170 mm Total Length: 302 mm Spine Thickness at Heel: 2.9 mm Blade Height at Heel: 47.6 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kyaobu17||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/kyohei-aogami-bunka-170mm-95.png||||||Shindo Blue #2 Bunka 170mm||Shindo-B170||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||90.000 ||||||||||||1||1||1||0||||||||Blacksmith Shindo-san works in Tosa, Japan, producing knives that emphasize performance, simplicity, and value. This line of kitchen knives is made with Aogami (Blue) #2 carbon steel, a favorite with our customers for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives hit the sweet spot for performance, delivering a sharp, durable edge that’s still easy to maintain.
Shindo’s knives feature a thin grind that moves cleanly through ingredients with very little resistance, making them especially well-suited for prep work. The kurouchi finish and straightforward construction reflect their Tosa origins—rustic, functional, and focused on cutting performance over cosmetic refinement. This combination makes them a strong choice for cooks looking for a high-performing carbon steel knife at a very approachable price.
Blacksmith: Shindo San Location: Tosa, Japan Grind: Even Steel: Aogami (Blue) #2 HRC: 62 Cladding: Iron Finish: Kurouchi Handle: Keyaki Wood Oval Ferrule: Black Resin Weight: 4.1 oz (116 g) Blade Length: 170 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shbl2gy21||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-funayuki-165mm-105.png||||||Shindo Blue #2 Funayuki 165mm||Shindo-F165||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||90.000 ||||||||||||1||1||1||0||||||||Shindo-san is a blacksmith based in Tosa, Japan, producing knives that have quickly gained a following for their performance and value. This line of kitchen knives is made with Aogami (Blue) #2 carbon steel, a favorite among our customers for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives hit the sweet spot, offering a sharp, durable edge that’s still easy to maintain.
Blacksmith: Shindo San Location: Tosa, Japan Grind: Even Steel: Aogami (Blue) #2 HRC: 62 Cladding: Iron Finish: Kurouchi Handle: Keyaki Wood Oval Ferrule: Black Resin Weight: 4.1 oz (116 g) Blade Length: 170 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kyshbl2gy21||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/kyohei-shindo-blue-2-gyuto-210mm-223.png||||||Shindo Blue #2 Gyuto 210mm||Shindo-G210||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||115.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan. This line of kitchen knives is crafted from Aogami (Blue) #2 carbon steel, a favorite among our customers for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives hit the sweet spot for performance, offering a sharp, durable edge that’s still easy to maintain.
Shindo’s knives are known for their thin grind and strong cutting performance. They move cleanly through ingredients with very little resistance, making them especially well-suited for prep work. The kurouchi finish and simple construction reflect their Tosa origins—rustic, functional, and focused on performance over polish.
This line continues to stand out as one of the best values we offer in carbon steel knives, delivering high-end cutting ability at a very approachable price point.
Blacksmith: Shindo San Location: Tosa, Japan Grind: Even Steel: Aogami (Blue) #2 Cladding: Iron Finish: Kurouchi Handle: Keyaki Wood Oval Ferrule: Black Resin Weight: 5.4 oz (154 g) Blade Length: 219 mm Total Length: 355 mm Spine Thickness at Heel: 5 mm Blade Height: 48 mm
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shbl2gy24||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-gyuto-240mm-53.png||||||Shindo Blue #2 Gyuto 240mm||Shindo-G240||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||145.000 ||||||||||||1||1||1||0||||||||Shindo-san is a blacksmith based in Tosa, Japan, producing knives that have earned a strong following for their performance and value. This line is forged from Aogami (Blue) #2 carbon steel, a favorite among chefs and enthusiasts for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives strike a great balance between durability and sharpness, making them a pleasure to use and maintain.
The blades are hammer forged in a san mai construction with iron cladding and a kurouchi finish, giving them a rustic, workhorse feel. They are ground thin behind the edge for excellent cutting performance, allowing them to move cleanly through ingredients with minimal resistance. This combination of traditional construction and strong performance makes them one of the best values we offer in carbon steel knives.
Blacksmith: Shindo San Location: Tosa, Japan Construction: Hammer Forged, San Mai Steel: Blue #2 Carbon Steel Finish: Kurouchi HRC: 62 +- Handle: Cherry Wood Oval Ferrule: Black Plastic Grind: Even Weight: 6 oz (168 g) Blade Length: 246 mm Total Length: 395 mm Spine Thickness at Heel: 4 mm Blade Height: 54 mm
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers describe these knives as dependable workhorses with strong cutting performance and excellent value. Many highlight their ability to glide through ingredients with ease while taking a very sharp edge quickly. The fit and finish is often described as rustic, and the reactive carbon steel requires a bit more care, but these are expected trade-offs at this price point. Overall, they’re widely regarded as high-performing carbon steel knives that deliver results comparable to much more expensive options.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shbl2na161||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-nakiri-165mm-95.png||||||Shindo Blue #2 Nakiri 165mm||Shindo-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||90.000 ||||||||||||1||1||1||0||||||||Introducing knives crafted by blacksmith Shindo san in Tosa, Japan—an exciting maker whose work has quickly gained a following among cooks looking for high performance at an accessible price. This line features Aogami (Blue) #2 carbon steel, heat-treated to around HRC 62, delivering an excellent balance of edge retention, toughness, and ease of sharpening. These knives are built to perform, offering serious cutting ability without the premium price tag often associated with handmade Japanese blades.
The grind is thin behind the edge with a rustic kurouchi finish, giving these knives a workhorse feel with impressive cutting performance. They move cleanly through vegetables with minimal resistance and are especially well-suited for prep-heavy tasks. Like many Tosa-made knives, the finish is simple and functional, but the performance is where these really shine.
This is one of the best values in our lineup for a reactive carbon steel knife. If you're looking to experience the cutting feel of Aogami #2 without spending several hundred dollars, this series is an easy recommendation.
Blacksmith: Shindo San Location: Tosa, Japan Grind: Even Steel: Aogami (Blue) #2 HRC: 62 Cladding: Iron Finish: Kurouchi Handle: Keyaki Wood Oval Ferrule: Black Resin Weight: 5.4 oz (152 g) Blade Length: 173 mm Total Length: 319 mm Spine Thickness at Base: 4.5 mm Blade Height: 53 mm
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers consistently praise this knife for delivering performance far above its price point. Many compare its cutting ability to much more expensive knives, noting its thin grind, excellent food release, and ability to glide through vegetables with little resistance. It’s often described as taking a very sharp edge quickly and responding well to simple sharpening progression. Some users mention the rustic fit and finish and note that the stock handle is basic, but these are generally seen as trade-offs given the exceptional performance and value. Overall, it’s widely regarded as a standout budget-friendly carbon steel knife that competes with high-end options in real-world use.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enjinblue||item.||solidtemplate||enjinknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-69.png||||||Shindo Enjin Blue #2||||resources > japanese-knives > enjinknives||Knife Types > Japanese Knives > Enjin Knives > ||||||||||||||0||1||0||0||||inshse enbl2ho15 enbl2bu16 enbl2fu16 enbl2na16 enbl2sa16 enbl2gy21 shbl2gy24||||Enjin Knives are made in Tosa, Japan and this line features Blue #2 Carbon steel clad with soft iron. The result is a high hardness carbon steel that holds an edge well and sharpens easily.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enbl2bu16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-bunka-165mm-220.png||||||Shindo Enjin Blue #2 Bunka 165mm||EA2-B16U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||170.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed! Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 62 +- Handle: Oak Octagonal, Burnt Finish Weight: 4.8 oz (138 g) Blade Length: 171 mm Total Length: 315 mm Spine Thickness at Heel: 5 mm Blade Height: 47 mm Care: Hand wash and towel dry after use to avoid rusting||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enbl2fu16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-funayuki-165mm-207.png||||||Shindo Enjin Blue #2 Funayuki 165mm||EA2-F16U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||170.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
Our sayas do not fit this knife; we recommend the blade guard instead. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 62 +- Handle: Oak Octagonal, Burnt Finish Weight: 4.9 oz (138 g) Blade Length: 172 mm Total Length: 310 mm Spine Thickness at Heel: 5 mm Blade Height: 49 mm Care: Hand wash and towel dry after use to avoid rusting||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enbl2gy21||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-gyuto-210mm-226.png||||||Shindo Enjin Blue #2 Gyuto 210mm||EA2-G21U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||195.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. "En" means flame in Japanese and "jin" means blade. Perfect indeed!
We do not carry a saya that fits this knife--try the felt blade guard instead. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 62 +- Handle: Oak Octagonal, Burnt Finish Weight: 6.4 oz (182 g) Blade Length: 220 mm Total Length: 370 mm Spine Thickness at Heel: 5 mm Blade Height: 52 mm Care: Hand wash and towel dry after use to avoid rusting||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enbl2ho15||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-honesuki-150mm-220.png||||||Shindo Enjin Blue #2 Honesuki 150mm||EA2-H15U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||160.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are beautiful knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
Care: Hand wash and towel dry after use to avoid rusting.
Our sayas do not fit this knife; we recommend the blade guard instead Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 62 +- Handle: Oak Octagonal, Burnt Finish Weight: 4.4 oz (126 g) Blade Length: 158 mm Total Length: 300 mm Spine Thickness at Heel: 5 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enbl2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-nakiri-165mm-189.png||||||Shindo Enjin Blue #2 Nakiri 165mm||EA2-N16U||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||175.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed! Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 62 +- Handle: Oak Octagonal, Burnt Finish Weight: 5.5 oz (156 g) Blade Length: 168 mm Total Length: 322 mm Spine Thickness at Heel: 5 mm Blade Height: 54 mm Care: Hand wash and towel dry after use to avoid rusting||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enbl2sa16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-santoku-165mm-189.png||||||Shindo Enjin Blue #2 Santoku 165mm||EA2-S16U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||170.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
Our sayas do not fit this knife; we recommend the blade guard instead. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 62 +- Handle: Oak Octagonal, Burnt Finish Weight: 4.9 oz (140 g) Blade Length: 171 mm Total Length: 313 mm Spine Thickness at Heel: 5 mm Blade Height: 48 mm Care: Hand wash and towel dry after use to avoid rusting||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enjin2||item.||solidtemplate||enjinknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-94.png||||||Shindo Enjin SRK8||||resources > japanese-knives > enjinknives||Knife Types > Japanese Knives > Enjin Knives > ||||||||||||||0||1||0||0||||inshse ensrpe12 enjin ensrpe15 ensrho15 ensrbu16 ensrfu16 ensrna16 ensrsa16 enjin1 ensrki21 enek8togy24 ensrsu24 ensrsu27||||Shindo san is the blacksmith for the brand Enjin Knives, which are made in Tosa, Japan and feature SRK8 steel. This steel contains carbon, silicon, manganese, phosphorous, sulfur, chromium, and nickel, and features an HRC of 63 +-. The result is a high hardness carbon steel that holds an edge well and sharpens easily.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ensrbu16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-bunka-165mm-215.png||||||Shindo Enjin SRK8 Bunka 165mm||EK8-B16U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||130.000 ||||||||||||1||1||1||0||||||||Shindo Enjin SRK8 Bunka 165mm
These Shindo Enjin knives are red hot right now and extremely hard to get. We are proud to be the first seller outside of Japan to offer knives from blacksmith Shindo san, and every batch we receive sells out quickly. If you see one in stock, do not hesitate--they do not last long.
The Enjin SRK8 Bunka 165mm is a compact, highly versatile kitchen knife that can handle just about any task you throw at it. The bunka profile features a taller blade with a flat edge and a distinctive pointed tip that excels at detailed work, vegetable prep, and slicing proteins. It is lighter than many knives in this size range but still feels stiff and confident on the board, making it a great choice for cooks of all skill levels and cutting styles. It is also an excellent introduction to Japanese knives.
Shindo san forges these blades in Kami City, Kochi Prefecture, using SRK8 carbon steel hardened to about 63 HRC. This steel takes a very keen edge and offers excellent edge retention for the price point. The blade is clad in soft iron and finished with a rugged kurouchi look combined with sandblasted and polished areas for contrast and character. Each knife has a handmade feel that reflects its small workshop origin. The knife is paired with an oak octagonal handle with a burnt finish, completing the traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel core and iron cladding that will develop a patina with use. Hand wash and dry thoroughly after use. Do not leave wet or soak. Avoid cutting frozen foods or bones. Sharpen with quality water stones to maintain a razor-sharp edge. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Core Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blasted / Polished HRC: 63 + - Edge Grind: Even (See Choil Photo) Handle: Oak Octagonal, Burnt Finish Weight: 4.3 oz (124 g) Blade Length: 170 mm Total Length: 314 mm Spine Thickness at Heel: 5 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ensrfu16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-funayuki-165mm-254.png||||||Shindo Enjin SRK8 Funayuki 165mm||EK8-F16U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||130.000 ||||||||||||1||1||1||0||||||||Shindo Enjin SRK8 Funayuki 165mm
These Shindo Enjin knives are red hot right now and extremely hard to get. We are proud to be the first seller outside of Japan to offer knives from blacksmith Shindo san, and every batch we receive sells out quickly. If you see one available, we recommend grabbing it while you can.
The Enjin SRK8 Funayuki 165mm is a versatile, compact knife that feels like a cross between a small gyuto and a santoku. The funayuki has different meanings depending on the region, but in Tosa—where Shindo san works—it is typically made with a double bevel and used as an all-purpose kitchen knife. This version follows that tradition, offering excellent performance for slicing proteins, prepping vegetables, and general kitchen work.
Funayuki knives are known for their relatively flat edge profile and minimal belly, making them great for push cutting and efficient board work. The shorter length keeps the knife nimble and easy to control, while the taller blade provides good knuckle clearance. It is a highly practical design that works well for both home cooks and professionals looking for a compact, do-it-all knife.
Shindo san forges these blades in Kami City, Kochi Prefecture, using SRK8 carbon steel hardened to about 63 HRC. This steel is similar in feel to White #2 but with added chrome and nickel for improved toughness and durability. It takes a very sharp edge and is easy to maintain. The blade is clad in soft iron and features a nicely executed kurouchi finish that transitions into a matte sandblasted lower section, giving the knife a rugged and refined look at the same time. The burnt oak octagonal handle with urushi finish completes the package with a comfortable grip and traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel core and iron cladding that will develop a patina with use. Hand wash and dry thoroughly after use. Do not leave wet or soak. Avoid cutting frozen foods or bones. Sharpen with quality water stones to maintain a razor-sharp edge. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Core Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blasted / Polished HRC: 63 + - Edge Grind: Even (See Choil Photo) Handle: Oak Octagonal with Burnt Finish Weight: 4.7 oz (132 g) Blade Length: 170 mm Total Length: 314 mm Spine Thickness at Heel: 5 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enjin1||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-gyuto-210mm-33.png||||||Shindo Enjin SRK8 Gyuto 210mm||EK8-CG21U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||160.000 ||||||||||||1||1||1||0||||||The Shindo Enjin SRK8 Gyuto 210mm is hand-forged in Tosa, Japan by Shindo-san. Features SRK8 core hardened to HRC 63+, soft iron cladding with rustic kurouchi finish. Elegant burnt-oak octagonal handle. Sharp, balanced, and enduring.||Shindo-san is a solo blacksmith in Japan known for his precise hand-forging and traditional craftsmanship. This 210mm gyuto from his Enjin line is a versatile, workhorse-style chef knife crafted with SRK8 carbon steel, clad in soft iron and finished in rustic kurouchi. The blade delivers excellent edge retention, a fine grain structure, and a subtle convex grind that glides through food with minimal resistance. With a balance of handmade appeal and everyday function, it’s a great choice for both pros and passionate home cooks. These knives are carbon steel, so for care, hand wash and towel dry after using, and do not use on bones or frozen foods. The edges are thin, and the steel is hard, so they can chip with improper use. Blacksmith: Shindo San Brand: Enjin Location: Kochi (Tosa), Japan Construction: Hammer Forged, San Mai Steel: SRK8 HRC: 63 +- Finish: Kurouchi Handle: Octagonal Oak, Burnt Urushi Finish Grind: Even Weight: 5.9 oz (166 g) Blade Length: 216 mm Total Length: 370 mm Spine Thickness at Heel: 5 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ensrho15||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-honesuki-150mm-178.png||||||Shindo Enjin SRK8 Honesuki 150mm||EK8-H15U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||130.000 ||||||||||||1||1||1||0||||||||Shindo Enjin SRK8 Honesuki 150mm. Honesukis are knives that are primarily intended for processing poultry and other birds. They can, of course, be used in other circumstances based on your needs and likes.
Many honesuki knives are single-bevel designs, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general-purpose petty-style knife. The shape and weight allow for easy and secure in-hand work as well as being a great blade for creating garnishes.
There are two main styles within this group. One is the more common triangle shape with a flat edge and very pointed tip. The other, like this one, is more general in profile and features a tanto-style tip.
This adaptable knife is well made and well finished. It has a traditional kurouchi finish on the upper blade road that adds a nice rustic and purposeful aesthetic appeal. The SRK8 inner core is a great knife steel akin to White #2, and together with kurouchi cladding of soft iron, presents a blade that is tough and easy to maintain, one that will hold an edge for protracted uses. Add that great-looking burnt oak wood handle and you have a versatile kitchen tool that represents outstanding value for money. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal with Burnt Finish Weight: 4.6 oz (130 g) Blade Length: 160 mm Total Length: 300 mm Spine Thickness at Base: 5 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ensrki21||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-kiritsuke-210mm-217.png||||||Shindo Enjin SRK8 Kiritsuke 210mm||EK8-CK21U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||160.000 ||||||||||||1||1||1||0||||||||Our latest blacksmith find, Shindo san, works and resides in Tosa, Japan. He's a young blacksmith with a bright future ahead of him.
The first knives in this new line are made with SRK8 steel, which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should therefore hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish makes a perfect match for the blade.
Our sayas do not fit this knife; we recommend the blade guard instead. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal with Burnt Finish Weight: 6.3 oz (180 g) Blade Length: 219 mm Total Length: 370 mm Spine Thickness at Heel: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ensrna16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-nakiri-165mm-185.png||||||Shindo Enjin SRK8 Nakiri 165mm||EK8-N16U||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||135.000 ||||||||||||1||1||1||0||||||||Our latest blacksmith find, Shindo san, works and resides in Tosa, Japan. He's a young blacksmith with a bright future ahead of him.
The first knives in this new line are made with SRK8 steel, which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should, therefore, hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish perfectly matches the blade.
Our sayas do not fit this knife; we recommend the blade guard instead Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal, Burnt Finish Weight: 5.6 oz (160 g) Blade Length: 165 mm Total Length: 310 mm Spine Thickness at Heel: 4 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ensrpe12||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-petty-120mm-197.png||||||Shindo Enjin SRK8 Petty 120mm||EK8-P12U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||100.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by Shindo san in Tosa, Japan.
This first line of kitchen knives is made with SRK8 steel, which is an alloy a bit similar to Hitachi Shirogami #2, with chrome and nickel added for a little extra toughness. The steel is heat-treated to HRC 63+, a number we like for this kind of alloy. It should therefore hold a good edge and be easy to sharpen.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A really good-looking handle made from burnt oak wood is a perfect match for the blade and the name of the brand. "En" means flame in Japanese and "jin" means blade. Perfect indeed! Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal with Burnt Finish Weight: 3.1 oz (88 g) Blade Length: 126 mm Total Length: 260 mm Spine Thickness at Heel: 5 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ensrpe15||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-petty-135mm-199.png||||||Shindo Enjin SRK8 Petty 135mm||EK8-P13U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||120.000 ||||||||||||1||1||1||0||||||||Blacksmith Shindo san produces these excellent knives and they're impressive in every way.
This 135mm petty is a perfect length for the style of blade. It is long enough for board work yet compact enough for safe in-hand operations. The blades are made using SRK8 steel, which is a Hitachi-made alloy somewhat similar to Hitachi Shirogami #2, but with a little chrome and nickel added for extra toughness. The steel is heat-treated to HRC 63+, which is a number we like for this kind of alloy. It should, therefore, hold a good edge and be easy to sharpen.
A rather unusual and visually pleasing handle is made from burnt oak wood, which is given an urushi (lacquer) finish—impressive features for a knife in this price range. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal with Burnt Finish Weight: 3.2 oz (90 g) Blade Length: 140 mm Total Length: 276 mm Spine Thickness at Heel: 5 mm Blade Height: 32 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ensrsa16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-santoku-165mm-244.png||||||Shindo Enjin SRK8 Santoku 165mm||EK8-S16U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||130.000 ||||||||||||1||1||1||0||||||||Shindo Enjin SRK8 Santoku 165mm
These Shindo Enjin knives are red hot right now and extremely hard to get. We are proud to be the first seller outside of Japan to offer knives from blacksmith Shindo san, and each shipment sells out quickly. If you see one available, we recommend grabbing it before they are gone.
The Enjin SRK8 Santoku 165mm is a classic Japanese all-purpose knife and the most popular style used in Japanese home kitchens. It is loved for its easy-to-control size, tall blade height, and relatively flat edge profile that encourages clean push cutting. This is a highly versatile knife that handles vegetables, proteins, and general prep work with ease, making it an excellent choice for both new and experienced users.
Shindo san works in the Tosa region of Japan, a long-established center for knife making with a deep history of forging tools and blades. The region has recently introduced training programs to encourage a new generation of blacksmiths, and Shindo san is one of the most exciting young makers to emerge from this effort. Despite only a few years of experience, his knives show impressive skill, energy, and attention to detail.
This knife is forged from SRK8 carbon steel, an alloy similar in feel to White #2 but enhanced with chromium and nickel for added toughness and resilience. Heat-treated to about 63 HRC, it takes a very sharp edge and is easy to maintain. The blade is clad in soft iron and finished with a kurouchi upper section that transitions into a sandblasted and polished lower portion, giving it a rugged, handmade look. The oak octagonal handle features a burnt finish that ties in nicely with the Enjin name, which combines the Japanese words for flame and blade.
Care Instructions: This knife has a reactive carbon steel core and iron cladding that will develop a patina with use. Hand wash and dry thoroughly after use. Do not leave wet or soak. Avoid cutting frozen foods or bones. Sharpen with quality water stones to maintain a razor-sharp edge. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Core Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blasted / Polished HRC: 63 + - Edge Grind: Even (See Choil Photo) Handle: Oak Octagonal, Burnt Finish Weight: 4.7 oz (134 g) Blade Length: 169 mm Total Length: 312 mm Spine Thickness at Heel: 5 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ensrsu24||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-sujihiki-240mm-188.png||||||Shindo Enjin SRK8 Sujihiki 240mm||EK8-J24U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||170.000 ||||||||||||1||1||1||0||||||||Our latest blacksmith find, Shindo San, works and resides in Tosa, Japan. He has a bright future ahead of him.
The first knives in this new line are made with SRK8 steel, which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should therefore hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish makes a perfect match for the blade. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal, Burnt Finish Weight: 6.5 oz (186 g) Blade Length: 247 mm Total Length: 402 mm Spine Thickness at Heel: 4 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ensrsu27||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-sujihiki-270mm-188.png||||||Shindo Enjin SRK8 Sujihiki 270mm||EK8-J27U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||180.000 ||||||||||||1||1||1||0||||||||Our latest blacksmith find, Shindo san, works and resides in Tosa, Japan. He's a blacksmith with a bright future ahead of him.
The first knives in this new line are made with SRK8 steel which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should therefore hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish makes a perfect match for the blade. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal, Burnt Finish Weight: 7.0 oz (198 g) Blade Length: 275 mm Total Length: 430 mm Spine Thickness at Heel: 5 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enjin||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-srk8-tall-petty-120mm-196.png||||||Shindo Enjin SRK8 Tall Petty 120mm||EK8-T12U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||110.000 ||||||||||||1||1||1||0||||||||Petty knives are Japanese versions of kitchen utility knives. They can vary significantly in both profile and size, running anywhere from 75mm to 210mm in length. As they are similar to the common western version of the knife, they are adept at many small and detailed cutting tasks. Petty knives are also a great tool for preparing garnishes and other artistic cutting operations. The Enjin SRK8 Tall Petty 120mm is designed with a slightly taller profile for extra finger-to-board clearance.
This pretty petty is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as an herb chopper. The short blade adds rigidity and stiffness resulting in a quick, easy to control implement.
Blacksmith Shindo san makes these knives out of a steel known as SRK8. This interesting alloy is not used a lot in the industry but that may change as people get to appreciate its qualities. Similar to Hitachi White #2, this steel can take and hold a really nice edge. It is slightly tougher than White #2 with the addition of small amounts of chrome and nickel.
A good-looking burnt oak wood handle with an urushi finish completes this very nice (and nicely priced) package. Brand: Enjin Blacksmith: Shindo San Location: Kami City, Kochi Prefecture, Japan Construction: San Mai, Hammer Forged Edge Steel: SRK8 Carbon Steel Cladding: Soft Iron Finish: Kurouchi / Sand Blast / Polished Edge Grind: Even HRC: 63 +- Handle: Oak Octagonal with Burnt Finish Weight: 4.0 oz (114 g) Blade Length: 129 mm Total Length: 264 mm Spine Thickness at Heel: 5 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enek8togy24||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-ek8-togatta-gyuto-240mm-106.png||||||Shindo Enjin SRK8 Togatta Gyuto 240mm||EK8-OG4U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||175.000 ||||||||||||1||1||1||0||||||||We only started working with blacksmith Shindo san quite recently and after receiving a couple of shipments of his knives we are impressed. So, we have asked him to start making some longer gyutos for our customers.
Shindo san uses a relatively new (to us) steel called SRK8. This high carbon alloy is made by Hitachi and it has been reported to be a similar steel to the ubiquitous White Paper #2, but with some added elements for extra toughness and edge retention. He hardens the core steel to HRC 63+. The inner core steel is clad in a soft iron that retains the blacksmith scale, or kurouchi, on the upper blade road. This adds a bit of corrosion protection while enhancing food release properties. This is still a reactive blade and will require care with cleaning and drying between uses.
Enjin is a name derived from two Japanese words: "en" means flame, and "jin" means blade. We really like the connotation, and to emphasize it, we asked for a burnt handle finish for these blades!
The Enjin SRK8 Togatta Gyuto is an all-around great knife at a very competitive price. It is perfect for users looking for a chef-type knife that will hold its edge and look good for an incredibly long time.
Our sayas do not fit this knife; we recommend the blade guard instead Blacksmith: Shindo San Location: Tosa, Japan Construction: Hammer Forged, San Mai Steel: SRK8 Finish: Kurouchi HRC: 63 +- Handle: Octagonal Oak, Burnt Urushi Finish Grind: Even Weight: 6.2 oz (178 g) Blade Length: 245 mm Total Length: 400 mm Spine Thickness at Heel: 5 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shindoknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/shindo-hand-forged-japanese-kitchen-knives-3.png||||||Shindo Knives||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||inshse ensrpe12 enjin ensrpe15 ensrho15 ensrbu16 ensrfu16 ensrsa16 ensrna16 enjin1 ensrki21 enek8togy24 ensrsu24 ensrsu27 enbl2ho15 enbl2bu16 enbl2fu16 enbl2sa16 enbl2na16 enbl2gy21 kyaobu17 shbl2gy21 shbl2na161 kyshbl2gy21 shbl2gy24||Shindo knives are handmade in Japan using san mai construction and kurouchi finish, delivering top-tier sharpness and balance.||Shindo-san is a solo blacksmith working in Japan, crafting high-performance kitchen knives using traditional forging techniques. Each blade features san mai construction with a top-tier steel core, soft iron cladding, and a rustic kurouchi finish. These artisan blades are known for their sharpness, balance, and handcrafted character—and they're in high demand among chefs and collectors alike.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkaaosubu16||item-1||solidtemplate||shkaaosust||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-bunka-165mm-157.png||||||Shiro Kamo Aogami Super Bunka 165mm||G-4705WM||specials > forknco > shirokamor2 > shkaaosust||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Aogami Super Steel > ||150.000 ||||||||||||1||1||1||0||||||||Most cooks discover Shiro Kamo through his stunning SG2 Damascus work, but this Aogami Super kurouchi bunka reveals a completely different dimension of his craft — raw, purposeful, and deeply satisfying to use. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house.
The bunka is one of the most versatile formats in the Japanese kitchen — a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. This one is built around Aogami Super carbon steel — also known as Super Blue — hardened to 63 HRC, one of the finest carbon steels available and prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 176mm with a 46mm blade height it has excellent knuckle clearance and real authority on the cutting board. The walnut octagonal handle with maple ferrule is warm, comfortable, and well fitted throughout.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
The bunka is one of the most versatile formats in the Japanese kitchen — a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. At 186mm with a remarkable 55mm blade height this is one of the tallest bunkas in our catalog, giving it outstanding knuckle clearance and the kind of authority on the cutting board that makes long prep sessions genuinely enjoyable. The Aogami Super carbon steel core — also known as Super Blue — is hardened to 63 HRC for an extremely keen edge that holds well through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. The walnut octagonal handle with maple ferrule is warm, durable, and well fitted. Note that we do not carry a saya that fits this knife — we recommend the felt guard instead.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
The gyuto is Japan all-purpose chef knife, and this 210mm version is built to handle the full range of kitchen tasks with confidence and ease. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, hardened here to 63 HRC for an extremely keen edge that holds through demanding use and sharpens beautifully on quality stones. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface gives the blade a rustic, as-forged character that develops further with use. At 219mm with a generous 53mm blade height this gyuto has impressive cutting authority and excellent knuckle clearance. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced in hand.
What Customers Are Saying:
Customers who come to this knife from German steel consistently describe it as a revelation — one first-time Japanese knife buyer said it made his Wusthof feel like a clumsy club and called it $200 well spent without hesitation. Serious knife enthusiasts praise how it balances toughness with effortless cutting feel, noting the rounded corners, matte kurouchi finish, and premium handle comfort. One customer described his first week with it as love at first slice, adding that Shiro Kamo is an artist and craftsman to be admired. The finish sharpening service gets particular mention as a worthwhile add-on that takes the out-of-the-box experience to another level entirely.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
At 247mm with a commanding 54mm blade height this gyuto is built for cooks who know how to use the length. The extended edge makes quick work of large ingredients, long slicing cuts, and the kind of sustained prep work that a shorter blade would turn into a chore. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, hardened here to 63 HRC for an extremely keen edge that holds through demanding use and rewards good sharpening technique. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface gives the blade a rustic, as-forged character that develops beautifully with use. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced even at this larger size.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
The nakiri is Japan dedicated vegetable knife — flat edge, tall blade, squared tip — purpose-built for push cutting and chopping with clean board contact and excellent control. This one is built around Aogami Super carbon steel — also known as Super Blue — hardened to 63 HRC, one of the finest carbon steels available and prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 159mm with an impressive 52mm blade height it has outstanding knuckle clearance and real authority on the cutting board. The walnut octagonal handle with maple ferrule is warm, comfortable, and well fitted throughout.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Shiro Kamo Location: Echizen Japan Construction: San Mai Forging: Hammer Forged Edge Steel: Aogami Super, Carbon Steel Edge Grind: Even, 50/50 Handle: Walnut Octagonal Ferrule: Maple Octagonal Cladding: Stainless Steel Finish: Kurouchi HRC: 63 Weight: 2.2 oz/ 62g Blade Length: 140mm Overall Length: 262mm Spine Thickness at Heel: 2.7mm Blade Height at Heel: 30.7mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkawh2sa161||item-1||solidtemplate||shkaaosust||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-santoku-165mm-80.png||||||Shiro Kamo Aogami Super Santoku 165mm||G-4704WM||specials > forknco > shirokamor2 > shkaaosust||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Aogami Super Steel > ||150.000 ||||||||||||1||1||1||0||||||||Aogami Super is one of the most revered carbon steels in the Japanese knife world, and when it comes out of Shiro Kamo's workshop at Takefu Knife Village it performs exactly as that reputation suggests. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san is one of the most popular blacksmiths we carry at Chef Knives To Go. His spring hammer-forged blades combine top-tier steel with the kind of precise heat treatment and finishing that only a master can deliver consistently.
Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around Aogami Super carbon steel hardened to 63 HRC, prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 170mm with a 48mm blade height it is a well-proportioned all-purpose knife with excellent knuckle clearance and a comfortable, nimble feel in hand. The walnut octagonal handle with maple ferrule is warm, durable, and beautifully fitted throughout.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
The sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, and its ability to take an acutely keen edge makes it particularly well suited to the long, uninterrupted slicing cuts this format is built for. Hardened to 63 HRC and clad in stainless steel for easier maintenance, the blade carries the kurouchi — meaning black finish — surface on the upper portion, giving it a rustic character that contrasts beautifully with the polished edge bevel. At 278mm with a 42mm blade height it has serious reach and a lean, precise profile that feels confident and controlled through every cut. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced in hand.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
The Blue #2 Migaki line showcases a quieter side of Kamo-san's work. Where his kurouchi knives carry a rugged, as-forged surface, the migaki (polished) finish reveals the construction underneath: a Blue #2 (Aogami 2) carbon steel core forge-welded into reactive iron cladding and brought to a smooth, reflective surface. The contrast between the polished iron jigane (outer cladding steel) and the hagane (inner core steel) at the edge is the kind of detail that becomes more visible as the knife takes on a working patina over time. The bunka format - compact, flat-profiled, with the distinctive reverse tanto tip - handles vegetables, proteins, and aromatics with equal confidence, and the tip opens up fine detail work that a rounded knife cannot match. The rosewood D handle and black pakkawood ferrule are clean and well-finished. At 167mm and 118g it is a light, nimble knife that moves quickly through prep work without fatigue.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
At 188mm the gyuto (Japan's all-purpose chef knife) sits at the compact end of the format. It is a knife for cooks who want the versatility of a gyuto - the belly for rocking cuts, the pointed tip for detail work, the length for proteins and larger vegetables - without the commitment of a 210mm or 240mm blade. At 130g it is genuinely light, which makes it comfortable through extended sessions, and the 2.5mm spine tapers toward the tip in a way that keeps the knife responsive rather than wedging through food. The Blue #2 core at 61 HRC is hard enough to hold a fine edge well and sharpens back readily on quality stones. The reactive iron cladding develops a patina with use, adding visual character without affecting performance. Rosewood D handle, black pakkawood ferrule - clean and well-proportioned.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.
The 210mm gyuto (Japan's all-purpose chef knife) is the most versatile knife in this lineup. At 220mm actual blade length and 152g it has the reach and presence for larger prep tasks while remaining light enough for extended use without fatigue. The 2.5mm spine gives the blade a thin, responsive feel at the board - it moves through food rather than wedging through it - and the Blue #2 core at 61 HRC holds a fine edge reliably and sharpens back readily on quality water stones. The reactive iron cladding develops its own patina alongside the carbon steel core at the edge, with the contrast between the two becoming more pronounced and distinctive over time. The rosewood D handle and black pakkawood ferrule are proportioned well for the blade and sit comfortably in a pinch grip through long prep sessions.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge.
At 244mm blade length and 164g the 240mm gyuto (Japan's all-purpose chef knife) has the reach for proteins, the length for efficient push cuts through larger produce, and enough weight to feel authoritative without becoming tiring. The 2.5mm spine at the heel tapers toward the tip, keeping the knife responsive rather than blunt at the point - useful for the kind of detail work a longer knife still needs to handle. The Blue #2 core at 61 HRC takes a fine, keen edge and holds it well through demanding prep sessions. As the knife is used, the reactive iron cladding develops a patina that contrasts with the carbon steel hagane at the edge, making the construction increasingly visible over time. The rosewood D handle and black pakkawood ferrule are well-fitted and comfortable in a pinch grip.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.
The nakiri (Japan's dedicated vegetable knife) is a natural format for this construction. Flat-profiled and wide, it is built for push cuts and board contact from heel to tip, making it efficient and controlled through dense vegetables, aromatics, and herbs. The Blue #2 (Aogami 2) core is hardened to 61 HRC - hard enough to take a keen edge and hold it through extended prep sessions, but not so hard that sharpening becomes laborious. The reactive iron cladding adds visual character and develops a protective patina with use, while staying out of the way of the performance at the cutting edge. At 156mm blade length and 140g it is compact and well-balanced, with the rosewood D handle and black pakkawood ferrule keeping the overall package clean and uncluttered.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.
The santoku (three virtues) is one of Japan's most versatile kitchen formats - designed to handle vegetables, proteins, and fish with equal competence. At 169mm it sits at the standard size for the format, compact enough to be nimble but long enough for most prep tasks. The flat edge profile gives good board contact, and the modest belly allows for rocking cuts when needed. The migaki (polished) iron cladding will develop its own visual character over time as the reactive surface takes on a patina alongside the Blue #2 core at the edge. At 126g the knife is light and fast in the hand. The rosewood D handle and black pakkawood ferrule are well-matched to the blade in both proportion and finish. Note: the blade height on the original spec sheet shows 2.6mm which appears to be a data entry error - please verify before publishing.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge.
This santoku is made from Blue #2 (Aogami #2) carbon steel and hardened to around HRC 61. The steel is clad in softer stainless steel and finished in the forge — a san-mai construction that provides protection for the core while keeping the knife thin, sharp, and responsive on the cutting board. Blue #2 offers excellent sharpness and edge holding while still being relatively easy to maintain and sharpen on water stones.
The profile is compact and versatile, ideal for everyday prep such as chopping vegetables, slicing fruits, trimming meats, and general push-cutting. Like most Japanese knives in this hardness range, it is ground thin behind the edge to maximize cutting performance.
The knife is fitted with a walnut octagonal wa handle paired with a black pakka wood ferrule for durability and balance. Lightweight, easy to maneuver, and a great value from one of the well-respected blacksmiths of Takefu Knife Village.
Care Instructions This is a thin, hard knife — avoid twisting, prying, or cutting very hard items (frozen food, bones, squash, coconuts, etc.) Hand wash only — do not use a dishwasher Dry thoroughly after each use; do not leave wet or soaking Expect a patina to form over time — it helps protect the carbon steel Avoid long contact with acidic foods like onions, citrus, and tomatoes Store fully dry; apply a small amount of food-safe oil if storing long term Sharpen only with water stones; avoid pull-through sharpeners or electric grinders
SpecificationsBlacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Knife Village Edge Grind: Double bevel (even) Steel: Blue #2 (Aogami #2) carbon steel Cladding: Stainless steel Finish: Kurouchi (blacksmith finish) Construction: San-mai, hammer forged Knife Type: Santoku Handle: Walnut, octagonal Ferrule: Black pakka wood Weight: 4.1 oz (116 g) Blade Length: 175 mm Total Length: 317 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm Hardness: ~HRC 61 ||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkayobl2gy1||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-gyuto-180mm-214.png||||||Shiro Kamo Blue #2 Yoru Gyuto 180mm||G-180GY-AO||specials > forknco > shirokamor2 > shkabl2ku||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||155.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.4 oz (126 g) Blade Length: 193 mm Total Length: 334 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkayobl24||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-gyuto-210mm-220.png||||||Shiro Kamo Blue #2 Yoru Gyuto 210mm||G-210GY-AO||specials > forknco > shirokamor2 > shkabl2ku||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||180.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5.2 oz (148 g) Blade Length: 213 mm Total Length: 355 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkayobl25||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-gyuto-240mm-220.png||||||Shiro Kamo Blue #2 Yoru Gyuto 240mm||G-240GY-AO||specials > forknco > shirokamor2 > shkabl2ku||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||200.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5.8 oz (164 g) Blade Length: 248 mm Total Length: 395 mm Spine Thickness at Heel: 3 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkayobl22||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-nakiri-165mm-220.png||||||Shiro Kamo Blue #2 Yoru Nakiri 165mm||G-165NA-AO||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||155.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.6 oz (130 g) Blade Length: 159 mm Total Length: 311 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkayobl2||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-petty-135mm-195.png||||||Shiro Kamo Blue #2 Yoru Petty 135mm||G-135PT-AO||specials > forknco > shirokamor2 > shkabl2ku||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||110.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives also have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 3.1 oz (88 g) Blade Length: 142 mm Total Length: 268 mm Spine Thickness at Heel: 3 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkayobl21||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-santoku-165mm-223.png||||||Shiro Kamo Blue #2 Yoru Santoku 165mm||G-165SA-AO||specials > forknco > shirokamor2 > shkabl2ku||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||155.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 4.2 oz (118 g) Blade Length: 171 mm Total Length: 311 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm Photos By Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkayobl26||item-1||solidtemplate||shkabl2ku||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-yoru-blue-2-suji-270mm-231.png||||||Shiro Kamo Blue #2 Yoru Suji 270mm||G-270SJ-AO||specials > forknco > shirokamor2 > shkabl2ku||Resources > For Knife Collectors > Kamo, (Shiro) > Shiro Kamo Blue #2 Kurouchi > ||200.000 ||||||||||||1||1||1||0||||||||"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5.0 oz (144 g) Blade Length: 277 mm Total Length: 428 mm Spine Thickness at Heel: 2.5 mm Blade Height: 41 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkabl2yosu3||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-suji-300mm-13.png||||||Shiro Kamo Blue #2 Yoru Suji 300mm||G-300SJ-AO||specials > forknco > shirokamor2 > allshkakn||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||220.000 ||||||||||||1||1||1||0||||||||Introducing the Yoru series, named after the Japanese word for "night"; these knives embody the beauty and mystique of darkness with their striking kurouchi finish. Hand-forged by master blacksmith Shiro Kamo in Echizen, Japan, each blade carries the rugged character of traditional craftsmanship. The kurouchi finish not only gives the knives a unique, rustic aesthetic but also pays homage to the heritage of Japanese blacksmithing. Built with a San Mai construction and a Blue #2 carbon steel core, these blades deliver exceptional edge retention and cutting performance. With a hardness rating of HRC 61, they are razor-sharp and built for serious prep work, but remember, they're reactive and should be dried promptly after each use to prevent rusting.
Paired with walnut octagonal handles, these knives offer a comfortable, secure grip and a clean, understated elegance that complements the raw beauty of the blade. The handles are not only durable but also lightweight, giving the knife excellent balance in hand. These Yoru blades are an outstanding value for anyone seeking a high-performance carbon steel knife with true artisanal character. Whether you're a seasoned pro or a home cook looking to invest in something special, this line from Takefu Village brings centuries of Japanese blade-making tradition into your kitchen. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Finish: Kurouchi Finish Edge Steel: Blue #2 Carbon Steel (Aogami #2) HRC: 61 Edge Grind: Even (See Choil Photo) Handle: Walnut Octagonal Ferrule: Black Pakka Wood Weight: 5.5 oz (156 g) Blade Length: 303 mm Total Length: 455 mm Spine Thickness at Heel: 3 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkar2bu17||item-1||solidtemplate||shkar2kn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-r2-bunka-170mm-bog-oak-233.png||||||Shiro Kamo SG2 Damascus Bunka 170mm||G-SG2NI-170BU-8S||shopbysteel > sg2steel > shkar2kn||Shop by Steel > R-2 & SG2 Steel > Shiro Kamo SG2 Knives > ||260.000 ||||||||||||1||1||1||0||||||||Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go, and for good reason. A recipient of the Dento-Kogei-shi title — meaning master of traditional crafts — he works at the Takefu Knife Village cooperative in Echizen, Japan, one of the most respected knife-making institutions in the country. His knives are known for their stunning Damascus work, exceptional grinds, beautifully finished spines and choils, and out-of-the-box sharpness that consistently impresses even experienced collectors. He is also the master under whom Syungo Ogata trained for seven years, a lineage that speaks for itself.
This bunka is built around an SG2 powdered stainless steel core hardened to 63 HRC — one of the highest performance alloys available in the Japanese knife market, capable of taking an extremely keen edge and holding it through demanding professional use. The stainless Damascus cladding is visually stunning, with a flowing pattern that gives each knife a distinctive character, and it settles into a beautiful working finish with regular use. The bunka profile combines a flat cutting section with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work. At 175mm with a 46mm blade height it is compact, versatile, and deeply purposeful. The nicely finished spine and choil reflect the care and attention Kamo-san devotes to every knife he produces, and the sandalwood octagonal handle completes a package that is as beautiful as it is functional.
What Customers Are Saying:
Customers describe this bunka as a terrific all-purpose knife with a flat profile that is ideally suited to push cutting and enough upsweep at the tip for versatile detail work. The Damascus cladding softens with regular use and the SG2 steel takes a fine polish — one customer finished it to 10k and reports it holds that edge beautifully. The honing experience on this steel is described as a dream, and the edge retention is exceptional. A knife that rewards the cook who appreciates both performance and beauty in equal measure.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
The SG2 Damascus Gyuto 180mm is a compact, nimble all-purpose knife that delivers Kamo-san's signature quality in a format that appeals equally to home cooks working in smaller kitchens and professional cooks who prefer shorter, more agile blades on a busy station. The SG2 powdered stainless steel core is hardened to 63+ HRC for outstanding edge retention and stain resistance, and the stainless Damascus cladding is etched to reveal a flowing layered pattern that makes this as much a visual statement as a working tool. The grind is excellent, the balance is precise, and the wa rosewood octagonal handle is beautifully fitted and comfortable in hand.
What Customers Are Saying:
Customers describe this gyuto as a dream come true — ultra sharp out of the box, with a handle that is beautiful and a Damascus blade that is unbelievable. One owner calls it art, adding they would buy it again without hesitation. For those who have been waiting to experience Kamo-san's work, this compact gyuto is a perfect entry point.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
The SG2 Damascus Gyuto 210mm is the flagship knife of Kamo-san's gyuto range — light, responsive, and finely balanced for a knife of its size. The SG2 powdered stainless steel core is hardened to 63+ HRC for outstanding edge retention and stain resistance, and the stainless Damascus cladding is etched to reveal a beautifully flowing layered pattern. At 220mm with a generous 52mm blade height this knife commands the cutting board — excellent knuckle clearance, confident authority through proteins and produce, and enough length for long slicing cuts without feeling unwieldy. The wa rosewood octagonal handle is beautifully fitted and comfortable through extended prep sessions. Trust the photos for the current handle version.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
The stunning Damascus look on this 240mm gyuto is achieved by forging multiple layers of stainless steel over the SG2 alloy core in a san-mai construction. The cladding layers are visible from the spine, the upper portion of the blade is etched to reveal the flowing pattern, and the lower portion is ground to a fine edge that further exposes the hagane — the inner core steel. Hand-chiseled kanji script adds a final touch of artistry to a blade that is as visually dramatic as it is technically accomplished. The SG2 core is hardened to 63+ HRC for outstanding edge retention and stain resistance. At 247mm with a 53mm blade height this is a serious kitchen workhorse with a fairly flat profile, a small amount of belly for rocking cuts, and a sharp, precise feel throughout. The nicely rounded choil and spine and the wa rosewood octagonal handle complete a package that is one of our favorites in the entire catalog.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings. Trust the photos for the current handle version.
This nakiri is built around an SG2 powdered stainless steel core hardened to 63+ HRC — a premium alloy produced by Takefu Specialty Steels that exhibits excellent strength, outstanding wear resistance, and the ability to take a very sharp edge. The stainless Damascus cladding is etched to reveal a beautiful semi-matte flowing pattern, and fine hand-chiseled kanji script on the blade adds to the handsome aesthetic. The profile is nearly dead flat with just a hint of belly and a slightly rounded tip that allows for a subtle rocking motion — ideal for push cutting and chopping vegetables with clean board contact. At 156mm with a generous 51mm blade height it has excellent knuckle clearance and real presence on the cutting board. The handle has been updated — please trust the photos for the current version.
What Customers Are Saying:
Customers consistently describe this nakiri as a standout even among serious collections. One owner who compared it directly to Shun, Miyabi, and Yaxell knives calls it unquestionably the sharpest knife he has ever used — high praise from someone with multiple premium knives in hand. Another describes it as a wonderful hybrid of traditional craftsmanship and modern metallurgy, praising the Damascus pattern, the fit and finish, and the overall character of the knife. High quality at a reasonable price is the consistent verdict.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
This petty is built around an SG2 — also known as R2 — powdered stainless steel core hardened to 63+ HRC, wrapped in a beautifully executed stainless Damascus cladding whose layered pattern reveals itself fully after etching. The face etching is very well realized, producing a flowing Damascus pattern that makes this knife as visually striking as it is functional. At 138mm with a 30mm blade height it sits at the longer end of the petty range, feeling more like a compact gyuto than a traditional petty — light and strong in hand, perfectly suited to intricate garnish work, trimming, slicing smaller proteins, and any detail task where a full-size knife feels like too much. The sandalwood octagonal handle is beautifully fitted and well balanced.
What Customers Are Saying:
Customers are struck by the versatility of the shape — one owner describes it as a small gyuto in a good way, noting how naturally it handles a wide range of tasks beyond what a typical petty would be asked to do. For those looking to experience SG2 steel for the first time at an accessible entry point, this is an outstanding and endlessly capable starting place.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around an SG2 powdered stainless steel core hardened to 63+ HRC, wrapped in a beautifully executed stainless Damascus cladding whose layered pattern is revealed through etching. The grind is excellent throughout, the spine and choil are nicely finished, and the out-of-the-box sharpness reflects the care Kamo-san brings to every blade. At 168mm with a 46mm blade height it is a well-proportioned all-purpose knife — nimble and precise through the full range of daily prep tasks. The handle has been updated and the knife you receive matches the photos.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
The sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance. This one brings Kamo-san's signature SG2 Damascus treatment to that format with stunning results. The stainless Damascus cladding is etched to reveal a beautifully flowing layered pattern, and fine hand-chiseled kanji script adds to the visual drama. The SG2 core is hardened to 63+ HRC for exceptional edge retention and stain resistance that makes daily maintenance straightforward. The profile is nearly flat with a slightly lifted tip, and the blade is light but not a laser — there is enough substance to feel confident and precise through long slicing cuts. Fit and finish are excellent throughout, and the wa rosewood octagonal handle is beautifully fitted and comfortable in hand.
What Customers Are Saying:
Customers describe Kamo-san's knives as outstanding — beautifully made, extremely sharp, and very enjoyable to both use and look at. The design of this Damascus line has proven so compelling that one customer reports a knife-making friend used it as the model for his next creation. These are knives worth the extra cost for those who value both performance and artistry in equal measure.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Blade Length: 167mm Height: 48mm Weight: 118g / 4.2oz Spine Thickness: 2mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shirokamo1||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-185mm-236.png||||||Shiro Kamo White #2 Gyuto 185mm||G-7||specials > forknco > shirokamor2 > allshkakn||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||150.000 ||||||||||||1||1||1||0||||||||These sweet knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use them carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Weight: 4.2 oz (120 g) Blade Length: 188 mm Total Length: 329 mm Spine Thickness at Base: 2.1 mm Blade Height: 47.8 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkawh2gy21||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-210mm-276.png||||||Shiro Kamo White #2 Gyuto 210mm||G-8||specials > forknco > shirokamor2 > allshkakn||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||155.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use them carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge. Unfortunately, none of the sayas fit this knife. Get the blade guard. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Weight: 5.5 oz (156 g) Blade Length: 218 mm Total Length: 366 mm Spine Thickness: 2.3 mm Blade Height: 54.7 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkawh2gy24||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-240mm-231.png||||||Shiro Kamo White #2 Gyuto 240mm||G-9||specials > forknco > shirokamor2 > allshkakn||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||170.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakka wood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use it carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D-Shaped Sandalwood Weight: 5.9 oz (168 g) Blade Length: 245 mm Total Length: 393 mm Spine Thickness at Base: 2.7 mm Blade Height: 57.8 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkawh2sa16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-nakiri-165mm-286.png||||||Shiro Kamo White #2 Nakiri 165mm||G-10||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||140.000 ||||||||||||1||1||1||0||||||||Handcrafted by Master Blacksmith Kamo-san from the legendary Takefu Village in Japan, these knives are truly exceptional. Renowned for his skill in both grinding and forging—a rare combination—Kamo-san is a master of his craft. Working closely with a small, dedicated team of just two craftsmen, he oversees every step of the process, ensuring each knife meets his exacting standards. Unlike larger shops that outsource different stages of production, Kamo-san keeps everything in-house, allowing him to maintain meticulous quality control and a personal touch in every blade. This dedication makes each knife not only a tool but a work of art.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Weight: 4.9 oz (140 g) Blade Length: 157 mm Total Length: 313 mm Spine Thickness at Base: 2.5 mm Blade Height: 51.2 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkawh2pe13||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-petty-135mm-227.png||||||Shiro Kamo White #2 Petty 135mm||G-1||specials > forknco > shirokamor2 > allshkakn||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||120.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Reactive Damascus Cladding Edge Steel: White Paper #2 Carbon Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Weight: 2.5 oz (72 g) Blade Length: 141 mm Total Length: 265 mm Spine Thickness at Base: 2.0 mm Height: 31.9 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkawh2sa||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-santoku-170mm-225.png||||||Shiro Kamo White #2 Santoku 170mm||G-3||specials > forknco > shirokamor2 > allshkakn||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||140.000 ||||||||||||1||1||1||0||||||||These sweet knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Weight: 4.4 oz (126 g) Blade Length: 170 mm Total Length: 313 mm Spine Thickness: 2.3 mm Blade Height: 48.9 mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkawh2su24||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-240mm-216.png||||||Shiro Kamo White #2 Sujihiki 240mm||G-15||specials > forknco > shirokamor2 > allshkakn||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||150.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. For care please wash after using and towel dry completely to avoid rust. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Type: Sujihiki Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Engraving: Hand Engraved Weight: 4.3oz/122g Blade Length: 245mm Overall Length: 395mm Spine Thickness at Heel: 2.6mm Blade Height at Heel: 39.3mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkawh2su27||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-270mm-216.png||||||Shiro Kamo White #2 Sujihiki 270mm||G-16||specials > forknco > shirokamor2 > allshkakn||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||180.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. For care please wash after using and towel dry completely to avoid rust. Blacksmith: Shiro Kamo Location: Echizen, Japan Factory: Takefu Village Construction: San Mai, Hammer Forged Cladding: Damascus Type: Sujihiki Edge Steel: White Paper #2 Steel HRC: 61 Edge Grind: Even (See Choil Shot) Handle: D Shape Sandalwood Blade Length: 280mm Height: 40.5mm Weight: 150g / 5.3oz Spine Thickness: 2.25mm Engraving: Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkawh2su30||item-1||solidtemplate||allshkakn||https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-300mm-216.png||||||Shiro Kamo White #2 Sujihiki 300mm||G-21||specials > forknco > shirokamor2 > allshkakn||Resources > For Knife Collectors > Kamo, (Shiro) > All Shiro Kamo Knives > ||195.000 ||||||||||||1||1||1||0||||||||These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish. Blacksmith: Shiro Kamo Location: Echizen, Japan Construction: Hammer Forged, San Mai Steel Type: White #2 Finish: Reactive Damascus HRC: 61 +- Edge Grind: Even Handle: Rosewood D Ferrule: Black Pakka Weight: 5.1 ounces / 144g Blade Length: 305 mm Overall Length: 460 mm Spine Thickness at Heel: 2.2 mm Blade Height at Heel: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgenbu14||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-bunka-145mm-61.png||||||Shizu Gen VG10 Bunka 145mm||SG-1112||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||130.000 ||||||||||||1||1||1||0||||||||Based in Seki City, Japan, Shizu Hamono stands out as a highly respected purveyor of traditional Japanese knives, renowned for creating some of Japan's most exceptional cutlery. The company takes immense pride in handcrafting its knives, intertwining age-old methodologies and premium materials. This approach yields knives that captivate both in beauty and functionality. Maker: Shizu Hamono Knife Line: Gen Location: Sanjo City, Japan Construction: San Mai, Roll Forged Cladding: Stainless Edge: VG10 Stainless Steel Grind: Even Handle: D-Shaped Pakka Wood Ferrule: Black Pakka Wood Weight: 3.5 oz (98 g) Blade Length: 146 mm Total Length: 270 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgenvgbu17||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-bunka-170mm-67.png||||||Shizu Gen VG10 Bunka 190mm||SG-1103||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||150.000 ||||||||||||1||1||1||0||||||||Based in Seki City, Japan, Shizu Hamono stands out as a highly respected purveyor of traditional Japanese knives, renowned for creating some of Japan's most exceptional cutlery. The company takes immense pride in handcrafting its knives, intertwining age-old methodologies and premium materials. This approach yields knives that captivate both in beauty and functionality. Maker: Shizu Hamono Knife Line: Gen Location: Sanjo City, Japan Construction: San Mai, Roll Forged Cladding: Stainless Edge: VG10 Stainless Steel Grind: Even Handle: D-Shaped Pakka Wood Ferrule: Black Pakka Wood Weight: 5.8 oz (166 g) Blade Length: 191mm Total Length: 333 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm HRC: 60/61
We do not carry a saya for this knife; we recommend the blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shhagy18||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-hamono-gyuto-180mm-52.png||||||Shizu Gen VG10 Gyuto 180mm||SG-1102||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||150.000 ||||||||||||1||1||1||0||||||||Based in Seki City, Japan, Shizu Hamono stands as a distinguished entity in the realm of traditional Japanese knife-making. Renowned for crafting some of the most exceptional knives in the nation, the company carries forward the legacy of handcrafted excellence. Utilizing time-honored techniques and superior materials, Shizu Hamono prides itself on fabricating knives that flawlessly merge aesthetic appeal with remarkable functionality. Weight: 5.0 oz (142 g) Blade Length: 183 mm Total Length: 323 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgenvggy21||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-210mm-120.png||||||Shizu Gen VG10 Gyuto 210mm||SG-1101||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||160.000 ||||||||||||1||1||1||0||||||||Based in Seki City, Japan, Shizu Hamono stands out as a highly respected purveyor of traditional Japanese knives, renowned for creating some of Japan's most exceptional cutlery. The company takes immense pride in handcrafting its knives, intertwining age-old methodologies and premium materials. This approach yields knives that captivate both in beauty and functionality. Maker: Shizu Hamono Knife Line: Gen Location: Sanjo City, Japan Construction: San Mai, Roll Forged Cladding: Stainless Edge: VG10 Stainless Steel Grind: Even Handle: D-Shaped Pakka Wood Ferrule: Black Pakka Wood Weight: 5.8 oz (166 g) Blade Length: 212 mm Total Length: 352 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm HRC: 60/61||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgenvggy24||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-240mm-108.png||||||Shizu Gen VG10 Gyuto 240mm||SG-1100||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||170.000 ||||||||||||1||1||1||0||||||||Operating from Seki City, Japan, Shizu Hamono is a renowned entity in the world of traditional Japanese knife-making, recognized for its role in producing some of the finest knives across the nation. The company meticulously handcrafts each knife with a blend of ancestral techniques and superior-grade materials. This fusion manifests in the form of knives that are as stunning to behold as they are functional to use. Maker: Shizu Hamono Knife Line: Gen Location: Sanjo City, Japan Construction: San Mai, Roll Forged Cladding: Stainless Edge: VG10 Stainless Steel Grind: Even Handle: D Shape Pakkawood Ferrule: Black Pakkawood Weight: 6.9 oz (196 g) Blade Length: 243 mm (9.4") Total Length: 382 mm (15") Spine Thickness at Heel: 2.2 mm Blade Height: 51.4 mm HRC: 60/61||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgenvgpe15||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-petty-150mm-53.png||||||Shizu Gen VG10 Petty 130mm||SG-1111||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||120.000 ||||||||||||1||1||1||0||||||||Based in Seki City, Japan, Shizu Hamono stands out as a highly respected purveyor of traditional Japanese knives, renowned for creating some of Japan's most exceptional cutlery. The company takes immense pride in handcrafting its knives, intertwining age-old methodologies and premium materials. This approach yields knives that captivate both in beauty and functionality. Maker: Shizu Hamono Knife Line: Gen Location: Sanjo City, Japan Construction: San Mai, Roll Forged Cladding: Stainless Edge: VG10 Stainless Steel Grind: Even Handle: D-Shaped Pakka Wood Ferrule: Black Pakka Wood Weight: 2.8 oz (80 g) Blade Length: 131 mm Total Length: 251 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm HRC: 60/61||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shizuhamono||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/shizu-hamono-68.png||||||Shizu Hamono||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||shgenvgpe15 shgenbu14 shhagy18 shgenvgbu17 shgenvggy21 shgenvggy24 shhapicu shmope14 shmotokn17 shmosochkn shmohachkn shhabrkn shmobrknle||||Shizu Hamono is a renowned traditional Japanese knife-making company located in Seki City, Japan. The company is known for producing some of the finest knives in Japan. Shizu Hamono specializes in handcrafted knives, and they use traditional techniques and high-quality materials to create knives that are not only beautiful but also incredibly functional.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shhabrkn||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-hamono-bread-knife-81.png||||||Shizu Morinoki Bread Knife||SM-4000||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||30.000 ||||||||||||1||1||1||0||||||||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. Maker: Shizu Hamono Line: Morinoki Construction: Roll Forged, Mono Steel Steel: DSR-1K6 Stainless Steel HRC: 58-59 Handle: Western, Keyaki Wood Weight: 2.6 oz (74 g) Blade Length: 238 mm Total Length: 370 mm Spine Thickness at Base: 2 mm Blade Height: 25 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shmobrknle||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-bread-knife-left-10.png||||||Shizu Morinoki Bread Knife Left||SM-4006||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||40.000 ||||||||||||1||1||1||0||||||||Shizu Morinoki Bread Knife - Left-Handed Serrations
We're always on the lookout for knives that offer great value for the money, especially to satisfy our line cook customers. This one delivers. With quality stainless steel, a thin blade featuring clean, effective serrations, and an outstanding price point, this knife is a solid winner. Maker: Shizu Hamono Knife Line: Morinoki Location: Seki City, Japan Construction: Laser Cut Edge Steel: DSR1K6 Stainless Steel Cladding: Stainless HRC: 60 Handle: Keyaki Wood Weight: 4.1 oz (118 g) Blade Length: 210 mm Total Length: 355 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm Left Handed Edge||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shmohachkn||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-hard-cheese-knife-66.png||||||Shizu Morinoki Hard Cheese Knife||SM-4004||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||20.000 ||||||||||||1||1||1||0||||||||Located in the historic Seki City, Japan, Shizu Hamono shines as an emblem of traditional Japanese knife craftsmanship. Celebrated for their unparalleled artistry, they craft some of the finest blades in Japan. Infusing age-old techniques with top-tier materials, every handcrafted piece from Shizu Hamono is a blend of aesthetic elegance and functional excellence. Maker: Shizu Hamono Line: Morinoki Construction: Roll Forged, Mono Steel Steel: DSR-1K6 Stainless Steel HRC: 58-59 Handle: Keyaki Wood Weight: 1.5 oz (44 g) Blade Length: 50 mm Total Length: 171 mm Spine Thickness: 1.5 mm Blade Height at Fullest: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shmope14||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-petty-140mm-61.png||||||Shizu Morinoki Petty 140mm||SM-4002||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||20.000 ||||||||||||1||1||1||0||||||||Shizu Hamono, nestled in the heart of Seki City, Japan, stands as a prestigious name in the traditional Japanese knife-making realm. Renowned for their exceptional craftsmanship, they fashion some of Japan's most exquisite knives. Merging time-honored techniques with premium materials, Shizu Hamono's handcrafted creations are as visually stunning as they are functionally superior. Maker: Shizu Hamono Line: Morinoki Construction: Roll Forged, Mono Steel Steel: DSR-1K6 Stainless Steel HRC: 58-59 Handle: Keyaki Wood Weight: 1.5 oz (42 g) Blade Length: 121 mm Total Length: 231 mm Spine Thickness at Base: 1.5 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shmotokn17||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-petty-knife-170mm-61.png||||||Shizu Morinoki Petty Knife 170mm||SM-4001||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||25.000 ||||||||||||1||1||1||0||||||||Shizu Hamono, nestled in the heart of Seki City, Japan, stands as a prestigious name in the traditional Japanese knife-making realm. Renowned for their exceptional craftsmanship, they fashion some of Japan's most exquisite knives. Merging time-honored techniques with premium materials, Shizu Hamono's handcrafted creations are as visually stunning as they are functionally superior. Maker: Shizu Hamono Line: Morinoki Construction: Roll Forged, Mono Steel Steel: DSR-1K6 Stainless Steel HRC: 58-59 Handle: Keyaki Wood Weight: 2.1 oz (60 g) Blade Length: 169 mm Total Length: 293 mm Spine Thickness at Base: 2 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shhapicu||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-hamono-pizza-cutter-61.png||||||Shizu Morinoki Pizza Cutter||SM-4003||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||20.000 ||||||||||||1||1||1||0||||||||Located in Seki City, Japan, Shizu Hamono is a highly respected company, celebrated for their exceptional knife craftsmanship. They stand out as one of Japan's top manufacturers of premium knives. Shizu Hamono's specialty lies in the creation of hand-forged knives, employing age-old techniques and superior materials. Their products are a harmonious blend of aesthetic appeal and exceptional functionality, making Shizu Hamono's knives not just tools, but works of art. Weight: 2.4 oz (70 g) Blade Diameter: 73 mm Total Length: 183 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shmosochkn||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-soft-cheese-knife-52.png||||||Shizu Morinoki Soft Cheese Knife||SM-4005||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||20.000 ||||||||||||1||1||1||0||||||||Located in the historic Seki City, Japan, Shizu Hamono shines as an emblem of traditional Japanese knife craftsmanship. Celebrated for their unparalleled artistry, they craft some of the finest blades in Japan. Infusing age-old techniques with top-tier materials, every handcrafted piece from Shizu Hamono is a blend of aesthetic elegance and functional excellence. Maker: Shizu Hamono Line: Morinoki Construction: Roll Forged, Mono Steel Steel: DSR-1K6 Stainless Steel HRC: 58-59 Handle: Keyaki Wood Weight: 1.5 oz (42 g) Blade Length: 93 mm Total Length: 220 mm Spine Thickness at Base: 1.5 mm Blade Height: 23 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shopbysteel||item-1||solidtemplate||index||https://s.turbifycdn.com/aah/chefknivestogo/shop-by-steel-66.png||||||Shop by Steel||shopbysteel||||||||||||||||||0||1||1||0||||19c27steel aosust aus8steel blue1steel blue2steel ginsankosteel hap40steel sg2steel sldsteel vg1stst vg5stst vg10steel white1steel white2steel zdp189steel||||This section groups the knives we sell by steel type. There are a wide variety of knife steels used both in Japan and other countries. Once you click on the section page you can see which knife lines are made with that particular steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shopbysteel1||item-1||solidtemplate||||||||||Shop by Steel||shopbysteel1||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|show-kickers||item-1||show-kickers||||||||||Show-kickers||||||||||||||||||||1||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|show-ysw-hotlinks-active||item-1||show-ysw-hotlinks-active||||||||||Show-ysw-hotlinks-active||||||||||||||||||||1||1||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sixcstforedp||item-1||solidtemplate||edprostac||https://s.turbifycdn.com/aah/chefknivestogo/sienna-xcel-strop-for-edge-pro-1-x-6-97.png||||||Sienna Xcel Strop for Edge Pro 1" x 6"||EPSiennaXcelStrop1x6||specials > linecooks > sharpening-stones > edgepro > edprostac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Strop Accessories > ||9.500 ||||||||||||1||1||1||0||||||||This high-quality leather is an exciting recent Special Purchase for CKTG. Vibrant, sleek, and consistent, with a slight pull-up, this leather is a perfect substrate for our CKTG diamond sprays. Boasts a very nice feel, almost waxy. This item has a magnetic backing and fits on our CKTG Strop Base. Get your hands on this special purchase while you can! Quantities are limited.
The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the sienna, which must be touched to truly believe just how fine it is.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sichprkisc||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/silky-chef-x-pro-s-kitchen-scissors-10.png||||||Silky Chef-X Pro-S Kitchen Scissors||KPS-190||specials > linecooks > kitchen-shears||Resources > For Professionals > Kitchen Shears > ||30.000 ||||||||||||1||1||1||0||||||||Silky KPS-190 Kitchen Scissors – Built for Precision and Durability
Designed to meet the demands of professional kitchens, the Silky KPS-190 kitchen scissors combine superior craftsmanship with practical functionality. Made from premium AUS8 steel and heat-treated to an impressive 58 HRC hardness, these blades are tougher and more durable than most other scissors on the market. The serrated edge ensures a firm grip on food, preventing slipping and allowing for smooth, precise cuts.
The large, heat-resistant handles, crafted from CALP resin, provide a comfortable grip and can withstand temperatures up to 120°C. This makes them safe for disinfection in boiling water, ensuring optimal hygiene in busy kitchen environments.
Expertly Made in Seki, Japan. Renowned for its centuries-old tradition of blade-making, Seki in Gifu Prefecture produces some of the finest cutlery in the world. The KPS-190 model reflects this heritage, offering reliability, longevity, and precision in every use.
Product Details: Brand: Silky Model No.: KPS-190 Blade Material: AUS8 steel, hand-sharpened Hardness: 58 HRC Blade Length: 70 mm (2.8") Handle Material: CALP resin (heat resistant up to 120°C) Handle Color: Red Overall Length: 190 mm (7.5") Weight: 65.88 g (2.32 oz)
Experience the perfect combination of strength, comfort, and control with the Silky KPS-190 – a trusted choice for professionals who demand the best.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sikiscchpro||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/silky-kitchen-scissors-chef-x-pro-4.png||||||Silky Kitchen Scissors - Chef-X Pro+||NKS-215DT||specials > linecooks > kitchen-shears||Resources > For Professionals > Kitchen Shears > ||32.000 ||||||||||||1||1||1||0||||||||Silky Multi-Purpose Kitchen Scissors – Built for Versatility and Durability
Silky’s reputation for crafting top-tier scissors shines through with these all-purpose kitchen scissors. Designed to handle a wide range of tasks, they feature a heat-resistant handle that withstands temperatures up to 250°F (120°C) and are made from durable 420 stainless steel. The blades easily separate for hassle-free cleaning, making maintenance quick and simple.
More than just scissors, this versatile tool also includes a built-in bottle opener, nutcracker, and tin opener, while the semi-serrated edge effortlessly cuts through a variety of foods and materials. Available in four vibrant colors, these scissors offer both functionality and style for any kitchen.
Proudly Made in Seki, Japan. Crafted in the renowned blade-making city of Seki, these scissors reflect generations of Japanese craftsmanship and precision.
Specifications: Overall Length: 8.5" Blade Length: 2.5" Material: 420 stainless steel with heat-proof handle Additional Features: Bottle opener, nutcracker, tin opener, and semi-serrated edge Packaging: Boxed
Upgrade your kitchen toolkit with Silky’s all-purpose scissors – the perfect blend of strength, convenience, and versatility!||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sikisc||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/silky-kitchen-scissors-rus-165-10.png||||||Silky Kitchen Scissors RUS-165||RUS-165||specials > linecooks > kitchen-shears||Resources > For Professionals > Kitchen Shears > ||30.000 ||||||||||||1||1||1||0||||||||Renowned for their exceptional quality, the Silky Series shears are among the finest made. Designed to handle far more than just kitchen tasks, these multi-purpose shears are built to excel in various situations. Whether you're preparing food, crafting, working on art projects, or tackling gardening chores, these shears make the job effortless.
Featuring soft, ergonomically designed handles that provide a comfortable grip, they reduce hand fatigue while delivering powerful cutting performance. The serrated blades, crafted from high-grade 6A stainless cutlery steel, ensure sharpness, durability, and resistance to rust, promising years of reliable use. Made in Japan with precision craftsmanship. Material: 6A stainless cutlery steel, elastomer resin handles Full Length: 170 mm Weight: 63 g||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sldsteel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/sld-steel-85.png||||||SLD Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||hahisld kohetsusld sentanknives||||SLD steel by Hitachi sits between reactive carbon and fully stainless in performance and maintenance. It offers excellent toughness, strong edge retention, and better corrosion resistance than carbon steel - a practical option for cooks who want carbon steel performance without the full maintenance routine. A serious and underrated steel worth knowing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|slguforedpro||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/slide-guide-for-edge-pro-apex-147.png||||||Slide Guide for Edge Pro Apex||SlideGuide||specials > linecooks > sharpening-stones > edgepro > edgeprosets||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||49.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|soprsh||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/sokan-pruning-shears-214.png||||||Sokan Pruning Shears||GO-AB302||resources > fujishika||Knife Types > Japanese Garden Tools > ||110.000 ||||||||||||1||1||1||0||||||||Sokan products are produced in a factory located in Yamagata prefecture, which is famous as a production center for forged gardening tools.
The first Sokan was born in 1819, and he was a blacksmith of Japanese swords. After the end of Samurai era, demand for Japanese swords decreased and the production was switched over to various shears. Around 1880, the original model of the current pruning shears was developed, and since then the factory has been focusing on and producing pruning shears.
The pruning shears are produced in a traditional way, stemming from the process of Japanese sword making. A tapered screw is used to fix the blades and as a result, the shears can be used without loosening for a long time.
A seasoned craftsman perfects the edges, giving the shears excellent cutting quality. The steel used is called KA70, which is widely used for cutlery in Japan. Weight: 8.6 oz (244 g) Blade Length: 60 mm Total Length: 210 mm Features a locking mechanism at the handle base||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|spatulas||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/spatulas-80.png||||||Spatulas||||knife-accessories||Accessories > ||||||||||||||0||1||0||0||||mini-offset-spatula yoeatosp geesaofsp riarmiplsp yasmfl||||Professional cooks know that the right spatula is as important as the right knife. At Chef Knives To Go we carry a focused selection chosen with working cooks in mind — flexible enough for delicate work, durable enough for daily abuse, and compact enough for any knife bag. Browse our current offerings below.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|spor6da||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/special-order-6-daovuas-102.png||||||Special Order Akira||Pins||links||Chefknivestogo Specials > ||2000.000 ||||||||6.000 ||||1||0||1||0||||||||5,000 Black Pins.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|spoons||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/spoons-84.png||||||Spoons||||specials > linecooks||Resources > For Professionals > ||||||||||||||0||1||0||0||||ri12pcplspse ckplsp rislsp riblsaslspla rigomeplsp rigoplsp rigoslsp jastgota gestura ge00sislsp ge01gosp ge00goslsp ge01gusp taspha mespset modernistspoon mocuxlqusp ramensoupspoon yoeasaslsp yoeasusesp drizzlespoon rismsp||||Designed for working chefs, our Japanese spoons are perfect for precise plating, saucing, and tasting on the line. Built with balance and durability in mind, these tools help streamline service while adding finesse to presentation. Trusted by professionals in busy kitchens, they're a must-have for any serious cook.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|splostho||item-1||solidtemplate||stoneholders||https://s.turbifycdn.com/aah/chefknivestogo/spring-loaded-stone-holder-156.png||||||Spring Loaded Stone Holder||3T-CH-02||specials > linecooks > shac > stoneholders||Resources > For Professionals > Sharpening Accessories > Stone Holders > ||35.000 ||||||||1.300 ||||1||1||1||0||||||||This is a nice upgrade over the other stone holders on our site that use screws to open and close. This one is spring-loaded so you only have to pull it to open the stone holder and then it springs shut to close onto the stone. It works on a variety of different-sized stones from about 7 inches to about 9 inches, and you can adjust it a little further to increase the dimensions with a wrench. The springs and rods are stainless steel for easy care.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ststgr||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/stainless-steel-grater-4.png||||||Stainless Steel Grater||TM-GR105||newarrivals||New Arrivals > ||30.000 ||||||||||||1||1||1||0||||||||Stainless Steel Grater #5
Designed for precision and durability, the Stainless Steel Grater #5 is an essential tool for your kitchen. Whether you're grating ginger, daikon, garlic, or hard cheeses, its sharp, patterned teeth ensure efficient and consistent results with minimal effort. Crafted from high-quality stainless steel and made in Japan, this grater is rust-resistant, easy to clean, and built to last.
Usage Tips: For best results, use a gentle, downward motion to grate ingredients. This grater excels at producing fine, even textures ideal for sauces, dressings, and garnishes. For safety, use the flat surface on a stable surface and keep fingers clear of the sharp teeth.
Care Instructions: Rinse immediately after use to prevent food from drying on the surface. Hand wash with mild detergent and dry thoroughly. Avoid using abrasive scrubbers to preserve the sharpness of the teeth. Store in a dry area. Weight: 5.8 oz (164 g) Grater Area Length: 125 mm Total Length: 220 mm Grater Area Width: 110 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|stshst||item-1||solidtemplate||cktgswag||https://s.turbifycdn.com/aah/chefknivestogo/stay-sharp-sticker-94.png||||||Stay Sharp Sticker||StaySharp||specials > linecooks > cktgswag||Resources > For Professionals > Swag > ||1.000 ||||||||0.000 ||||1||1||1||0||||||||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||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|steakknives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/steak-knives-93.png||||||Steak Knives||||resources||Knife Types > ||||||||||||||0||1||0||0||||dalespstkn14 tojirosteak todpstkn12 tsauhadastkn||||A set of steak knives is an excellent option for a gift or to upgrade your own home eating experience. Anyone can appreciate tableware that contributes to the enjoyment of a fine meal. For some knife enthusiasts who refuse to leave well enough alone, petty knives, paring knives, utility knives, and even hankotsus can broaden the selection for knives that fill this role.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|stickers||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/stickers-62.png||||||Stickers||||specials > linecooks||Resources > For Professionals > ||||||||||||||0||1||0||0||||cktgsticker6 yusanst stshst chbaai10pa shknst koknst3 bumpersticker yast3x3 chlost chkntogorost mohabust satast tahast tikntapa||||CKTG stickers are for the cooks who want to put their knife obsession on everything else they own. A growing collection of knife-related designs that work on laptops, water bottles, knife bags, and anywhere else you want to represent. A small way to show where your priorities are - and a solid stocking stuffer for anyone who takes their kitchen tools seriously.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|stoneholders||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/stone-holders-90.png||||||Stone Holders||||specials > linecooks > shac||Resources > For Professionals > Sharpening Accessories > ||||||||||||||0||1||0||0||||nastho adwasibr sustho sustho1 splostho shshstho shglfiho shshpo yasttr shsthorebox harohadefebl chsh nanorushmat4||||A stable stone is a better stone. Sharpening on a stone that moves around wastes effort and produces inconsistent results. This section covers our full selection of stone holders and sink bridges, built for every work environment - kitchen counters, workbenches, and over-the-sink setups. Getting your stone properly secured is one of the easiest upgrades you can make to your sharpening routine.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|stroppingvideo||item-1||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/stropping-video-44.png||||||Stropping Video||stroppingvideo||||||||||||||||||1||1||1||0||||||||Here is a brief explanation on stropping that showcases the HandAmerican stropping base, substrates and compounds.
||3.000 ||||1||1||1||0||||||||A good stone holder is one of those sharpening accessories that seems optional until you use one - and then sharpening without it feels needlessly awkward. The Suehiro Deluxe is one of the best-designed holders we carry. The single-rod clamping system is the key difference from two-rod alternatives: one nut to spin, no fiddling with two separate rods trying to stay parallel, and the stone locks firmly in place without rocking or shifting. The stainless steel and elastomer rubber construction means it rinses clean, dries quickly, and will not rust over time. It holds stones from 150mm to 250mm in length and is wide enough to accommodate stones with attached bases.
The holder raises your stone high enough to give solid knuckle clearance during sharpening - even with thinner stones - which makes a real difference during longer sessions. It sits stably on a wet surface without wandering. A few owners have noted a strong rubber smell when first opened, which dissipates with time and a rinse. One reviewer with very thin stones (coticule bouts and similar) found the holder could be reconfigured to hold stones as short as approximately 4.25 inches by removing and rearranging the internal components, which is a useful tip if you work with non-standard stone sizes.
What Customers Are Saying: Owners consistently describe this as the holder they should have bought first. The single-rod adjustment draws the most praise - reviewers who came from two-rod designs note how much faster and more secure the setup process feels. Knuckle clearance is mentioned repeatedly as a meaningful practical improvement over sharpening on a wet towel or lower-profile holders. Several owners have purchased a second unit for convenience, and one commercial scissor sharpener notes it holds up reliably in a mobile professional environment. The stainless construction gets specific praise from owners who had rust issues with earlier holders.
||3.000 ||||1||1||1||0||||||||This water stone offers excellent performance and value, making it a popular choice as a finishing stone after setting the edge with a lower grit stone. It provides smooth, consistent feedback and refines edges quickly, leaving a clean and highly polished finish suitable for everyday kitchen knives. A short soak of five to ten minutes is recommended before use for best results.
The Suehiro Rika 5000 Grit Stone cuts faster than many stones in this range and is capable of producing a very refined, razor sharp edge with minimal effort. It is especially effective for maintaining well cared for knives, often requiring only a short sharpening session to restore performance. One important characteristic to note is that this stone retains moisture for a long time and must be allowed to dry fully before storage. Adequate airflow and patience are essential to prevent moisture related issues and keep the stone in good condition.
Care Instructions: Soak for five to ten minutes before use. Keep the surface wet during sharpening. Allow the stone to dry completely before storage. Store in a well ventilated area. Do not permasoak or store while damp.
Brand: Suehiro Model: Rika Stone Type: Finishing Water Stone Grit: 5000 Dimensions: 210 x 75 x 23 mm Use: Edge Refinement and Final Polishing||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sustho1||item-1||solidtemplate||shapton||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-stone-holder-91.png||||||Suehiro Small Stone Holder||SKG-42||equipment > shapton||Suppliers > Shapton Stones > ||15.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cerax||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-stones-62.png||||||Suehiro Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||debado320||||||||0||1||0||0||||ceraxcombo1k3k ce320mesist tcblla24gy suce60 calphalon-cookware suri50grst debado320 sustho1 anguforshst sustho yasttr||||Cerax stones are made by the Suehiro stone company in Niigata, Japan. They are quick cutting with very little binder material. They are considered by the company to be their top line of stones and we will be offering the full line of them eventually. We recommend a very short soak before use with the Cerax stones and we don't recommend perma soaking these stones.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sujihiki240mm||item.||solidtemplate||sujihikis||https://s.turbifycdn.com/aah/chefknivestogo/sujihiki-240mm-69.png||||||Sujihiki 180mm-260mm||||resources > sujihikis||Knife Types > Sujihikis > ||||||||||||||0||1||0||0||||ensrsu24 haassu24 hag3nasu24 havgtssu24 shkawh2su24 kapssu24 kaaustsu21 kiswwadasu24 kielcasu24 kosldsu24 kobl2nasu24 kusesg2su241 mag3su24 mabl2naki241 moasyasu21 moasyasu24 nisg2dasu27 nisg2tskusu2 nisg2tski21 nisg2dasu25 okada tabl2su24 tasawh2kasu2 tavghadasl24 taashasu24 takuvghasl24 tahobl2kosu2 takayukitus4 tavghadasu24 todp18pe todp21pe todpslkn24 tsauhadasu24 tsunehisavg10 tsnaausu24 yaginahaensu yowh2nasu24 yofuwh1su24||||The sujihiki is Japans dedicated slicing knife - long, narrow, and built for drawing cuts through proteins and fish without drag or tearing. This section covers sujihiki knives from 180mm to 260mm, a range that works well for smaller roasts, fish fillets, and slicing tasks where the longest formats are more than needed. Shorter sujihikis also double as oversized petty knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sujihiki270mm||item.||solidtemplate||sujihikis||https://s.turbifycdn.com/aah/chefknivestogo/sujihiki-270mm-126.png||||||Sujihiki 270mm||||resources > sujihikis||Knife Types > Sujihikis > ||||||tahavgdahe30||||||||0||1||0||0||||anbl2hasu27 dalespsl27 ensrsu27 harukazeg3 haasmosu27 tsg3misu24 harukaze7 havg1su27 haassu27 shkaaosusu27 shkawh2su27 shkayobl26 shkasg2dape1 kapssu27 kapssu271 kabesu27leha kanasusu27 kasu271 yohiwh2su27 kielcasu27 kosg2su27ro kosg2su27 kovg5stsu27 kosldsu27 kobl2nasu27 kohasu27 koaosu27su kohawesu27 kovg5tssu27 koaswe27su kohd2gy271 kohd2su27la kohd2gy27 kurosaki-shizuku-sujihiki270 kusesg2su27 kugesu27 makusu27 masakagekiri2 makosu27 mayusu27 mabl2nasu27 nisg2dasu271 nisg2dasu25 okwh2ta25 okta27 shkor2su27 tabl2su27 tagisu24 tagrchswstsu tagrchsu27 takayukitus6 todpslkn27 tsg3misu27 tsauhadasu27 yagihaensu27 yoshimi1 yomisg2su27||||The 270mm sujihiki is Japans dedicated slicing knife in its most practical length - long enough to slice through a whole salmon fillet or a roast in a single clean stroke, but manageable for regular kitchen use. The narrow blade and low-resistance profile produce smooth, even cuts with minimal pressure. Browse our full selection from top Japanese makers.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sujihiki300mm||item.||solidtemplate||sujihikis||https://s.turbifycdn.com/aah/chefknivestogo/sujihiki-300mm-99.png||||||Sujihiki 300mm||||resources > sujihikis||Knife Types > Sujihikis > ||||||||||||||0||1||0||0||||maki27gy shkawh2su30 shkabl2yosu3 nisi3dasu30 okwh2bbqsw30 tahobl2sa30 satahebl2key tawh1su30 tagrchswstsa tahavgdahe30 tahavgdage30||||The 300mm sujihiki is built for cooks who need maximum reach - long enough to break down a whole side of fish or a large roast in a single uninterrupted stroke. It is the format of choice for sushi chefs, butchers, and serious home cooks who work with large proteins regularly. Browse our complete selection of 300mm sujihikis from top Japanese blacksmiths.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sujihikis||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/sujihikis-95.png||||||Sujihikis||||resources||Knife Types > ||||||||||||||0||1||0||0||||sujihiki240mm sujihiki270mm sujihiki300mm||||Sujihikis are western-styled slicing knives with double bevel edges. Sujihikis commonly range from 240mm to 300mm though there are both shorter and longer examples than this range. Typically more length is preferred because it ensures that slices can be completed without resorting to sawing through the protein, which can diminish the quality of the final product.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suaosugy21cu||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-aogami-super-gyuto-210mm-custom-246.png||||||Sukenari HAP40 Gyuto 210mm||SHP-G210||specials > forknco > sukenari||Resources > For Knife Collectors > Sukenari Knives > ||360.000 ||||||||||||1||1||1||0||||||||We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari's blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This mates perfectly with the rosewood octagonal handle with a traditional buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanaki-san, Second Generation Steel: HAP40 Semi Stainless Steel HRC: 68 Cladding: Stainless Finish: Hair Line Handle: Rosewood Octagonal Ferule: Buffalo Horn Weight: 5.4 oz (152 g) Blade Length: 205 mm Total Length: 350 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suaosugy24cu||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-aogami-super-gyuto-240mm-custom-309.png||||||Sukenari HAP40 Gyuto 240mm||SHP-G240||specials > forknco > sukenari||Resources > For Knife Collectors > Sukenari Knives > ||400.000 ||||||||||||1||1||1||0||||||||Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari's blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with rosewood octagonal handles and traditional buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanaki-san, Second Generation Steel: HAP40 Semi Stainless Steel HRC: 68 Cladding: Stainless Finish: Hair Line Handle: Rosewood Octagonal Ferule: Buffalo Horn Weight: 6.6 oz (186 g) Blade Length: 232 mm Total Length: 382 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suhagy27||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-gyuto-270mm-111.png||||||Sukenari HAP40 Gyuto 270mm||SHP-G27PR||specials > forknco > sukenari||Resources > For Knife Collectors > Sukenari Knives > ||485.000 ||||||||||||1||1||1||0||||||||We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari's blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with rosewood octagonal handles and traditional buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanaki-san, Second Generation Steel: HAP40 Semi Stainless Steel HRC: 68 Cladding: Stainless Finish: Hair Line Handle: Rosewood Octagonal Ferule: Buffalo Horn Weight: 6.8 oz (194 g) Blade Length: 260 mm Total Length: 418 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suaosuki21cu||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-aogami-super-kiritsuke-210mm-custom-179.png||||||Sukenari HAP40 Kiritsuke 240mm||SHP-K240||specials > forknco > sukenari||Resources > For Knife Collectors > Sukenari Knives > ||340.000 ||||||||||||1||1||1||0||||||||We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether it’s creating some outstanding damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel. which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness is much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This matches perfectly with the magnolia octagonal handle and a traditional black buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanaki-san, Second Generation Steel: HAP40 Semi Stainless Steel HRC: 68 Cladding: Stainless Finish: Hair Line Knife Style: Kiritsuke Handle: Magnolia Wood Octagonal Ferule: Buffalo Horn Weight: 6.6 oz (188 g) Blade Length: 232 mm Total Length: 390 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sukenari||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-knives-108.png||||||Sukenari Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||suaosugy21cu suaosugy24cu suhagy27 suaosuki21cu suzddape16 suzddagy21 suzddagy21cu1 suzddaki24 suzddagy27 suzdhagy21 suzdgy24ha suaosuki24cu suzddasu27 suaosuki24cu2||||Sukenari Knife Company is a small blacksmith shop in Toyama Prefecture. Toyama Prefecture is located approximately in the center of Honshu, Japan, and is bordered by Niigata and Nagano Prefectures to the east and Gifu Prefecture to the south. Toyama is walled by mountains on three sides and lies adjacent to a deep bay. The company has been in business for two generations and is widely known for its excellent work using quality steels with impeccable grinds.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suzddagy21||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-210mm-1316.png||||||Sukenari ZDP189 Damascus Gyuto 210mm||SZD-G21DR||specials > forknco > sukenari||Resources > For Knife Collectors > Sukenari Knives > ||595.000 ||||||||||||1||1||1||0||||||||Experience the unparalleled craftsmanship of Sukenari with their ZDP189 Damascus Gyuto 210mm knife. Impressing us with their exceptional skills, the blacksmiths have created a knife that is both aesthetically pleasing and highly functional.
Constructed with the incredibly hard ZDP189 alloy (65-66 HRC), this knife is made to perform with sharpness that lasts longer than most. The inner core of ZDP189 is surrounded by softer stainless steel, making maintenance a breeze for professional chefs.
The mirror-polished Damascus blade and rosewood octagonal handle with buffalo horn ferrule make this knife not only a top performer, but also a visually stunning piece. Sukenari's expertise elevates this knife to a level beyond just a daily kitchen tool; it can be a cherished heirloom, showpiece, or simply your go-to knife. Weight: 5.8 oz (166 g) Blade Length: 205 mm Total Length: 351 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suzddagy21cu1||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-210mm-custom-843.png||||||Sukenari ZDP189 Damascus Gyuto 240mm||SZD-G24DR||specials > forknco > sukenari||Resources > For Knife Collectors > Sukenari Knives > ||640.000 ||||||||||||1||1||1||0||||||||Sukenari ZDP189 Damascus Gyuto 240mm. Whether it’s creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good-looking and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is clad with softer stainless steel. The addition of this steel makes these knives easy to maintain. Professional chefs will appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine mirror-polished Damascus that has a stunning look. This matches perfectly with the rosewood octagonal handle with buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanake-san, Second Generation Edge Steel: ZDP-189 HRC: 65+- Cladding: Stainless Finish: Damascus Stainless Edge Grind: Even Handle: Custom Octagonal Weight: 7.0 oz (200 g) Blade Length: 232 mm Total Length: 383 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suzddagy27||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-270mm-606.png||||||Sukenari ZDP189 Damascus Gyuto 270mm||SZD-G270DR||specials > forknco > sukenari||Resources > For Knife Collectors > Sukenari Knives > ||660.000 ||||||||||||1||1||1||0||||||||ZDP189 is an alloy made with Powdered Metallurgical processing. It is one of the most expensive knife steels to produce. The alloy is highly regarded for several reasons, including its wear resistance, toughness, and ability to be hardened to very high levels. A side issue of this, however, is the difficulty in sharpening by hand. But once done, you will have an edge of supreme sharpness and ability to last way into your prep sessions.
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers! Brand: Sukenari Blacksmith: Mr. Hinaki Location: Toyama, Japan Construction: San Mai Core Steel: ZDP189 Finish: Damascus HRC: 65-66 Handle: Rosewood Octagonal Ferrule: Buffalo Horn Weight: 8.0 oz (226 g) Blade Length: 259 mm Total Length: 416 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suzddaki24||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-kiritsuke-240mm-601.png||||||Sukenari ZDP189 Damascus Kiritsuke 240mm||SZD-K24DR||specials > forknco > sukenari||Resources > For Knife Collectors > Sukenari Knives > ||640.000 ||||||||||||1||1||1||0||||||||ZDP189 is a recently introduced alloy made with Powdered Metallurgical processing. It is one of the most expensive knife steels to produce. The alloy is highly regarded for several reasons, including its wear resistance, toughness, and ability to be hardened to very high levels. A side issue of this, however, is the difficulty in sharpening by hand. But once done, you will have an edge of supreme sharpness and ability to last way into your prep sessions.
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers! Brand: Sukenari Blacksmith: Mr. Hinaki Location: Toyama, Japan Construction: San Mai Core Steel: ZDP189 Finish: Damascus HRC: 65-66 Handle: Rosewood Octagonal Weight: 7.2 oz (206 g) Blade Length: 234 mm Total Length: 385 mm Spine Thickness at Heel: 3 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suzddape16||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-petty-160mm-250.png||||||Sukenari ZDP189 Damascus Petty 160mm||SZD-P16DR||specials > forknco > sukenari||Resources > For Knife Collectors > Sukenari Knives > ||495.000 ||||||||||||1||1||1||0||||||||Sukenari ZDP189 Damascus Petty 160mm. Whether it’s creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is clad with softer stainless steel. The addition of this steel makes these knives easy to maintain. Professional chefs will appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine mirror-polished Damascus that has a stunning look. This matches perfectly with the rosewood octagonal handle with buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanake-san, Second Generation Edge Steel: ZDP-189 HRC: 65+- Cladding: Stainless Finish: Damascus Stainless Edge Grind: Even Handle: Rosewood Octagonal with Buffalo Horn Ferrule Weight: 2.9 oz (84 g) Blade Length: 167 mm Total Length: 300 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suzdhagy21||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-210mm-330.png||||||Sukenari ZDP189 Hairline Gyuto 210mm||SZD-G21PHL||specials > forknco > sukenari||Resources > For Knife Collectors > Sukenari Knives > ||420.000 ||||||||||||1||1||1||0||||||||We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether it’s creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is covered with a softer stainless steel cladding. The addition of this steel makes these knives really easy to maintain. Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This mates perfectly with the octagonal rosewood and buffalo horn handle. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives. Company Name: Sukenari Blacksmith: Hanake-san (Second Generation) Steel: ZDP-189 HRC: 65+- Cladding: Stainless Finish: Hair Line Knife Style: Gyuto Handle: Rosewood Octagonal Ferrule: Buffalo Horn Weight: 5.4 oz (152 g) Blade Length: 204 mm Total Length: 350 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm Edge Grind: Even||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suzdgy24ha||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-gyuto-240mm-hairline-242.png||||||Sukenari ZDP189 Hairline Gyuto 240mm||SZD-G24PHL||specials > forknco > sukenari||Resources > For Knife Collectors > Sukenari Knives > ||475.000 ||||||||||||1||1||1||0||||||||The Sukenari ZDP-189 Gyuto 240mm is a remarkable blade crafted by master blacksmith Hinake-san, a second-generation artisan from Toyama, Japan. Continuing the legacy of his father, at 80 years old, he still sharpens knives for the local community and upholds a tradition of excellence in knife-making. This gyuto features a high-performance ZDP-189 steel core, heat-treated to an impressive HRC 65+ for exceptional edge retention. It is clad in stainless steel with a refined hairline finish, combining durability with a sleek aesthetic.
Designed for balance and precision, the blade measures 231mm long with a 51mm height, a spine thickness of just 3mm, and a well-balanced weight of 6.6oz (186g). The 50/50 edge grind ensures versatility for both right- and left-handed users. Complementing its superb cutting performance is an elegant rosewood octagonal handle paired with a buffalo horn ferrule for a comfortable and secure grip.
This is a rare opportunity to own a handcrafted masterpiece from an esteemed blacksmith who blends tradition, craftsmanship, and cutting-edge steel to deliver an unparalleled culinary experience. Company Name: Sukenari Blacksmith: Hinake-san (Second Generation) Steel: ZDP-189 HRC: 65+- Cladding: Stainless Finish: Hairline Handle: Rosewood Octagonal Ferrule: Buffalo Horn Weight: 6.6 oz (186 g) Blade Length: 231 mm Total Length: 383 mm Spine Thickness at Base: 3 mm Blade Height: 51 mm Edge Grind: 50/50||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suzddasu27||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-sujihiki-270mm-283.png||||||Sukenari ZDP189 Hairline Gyuto 270mm||SZD-G27PHL||newarrivals||New Arrivals > ||525.000 ||||||||||||1||1||1||0||||||||ZDP189 is made with Powdered Metallurgical processing. It is one of the most expensive knife steels to produce. The alloy is highly regarded for several reasons, including its wear resistance, toughness, and ability to be hardened to very high levels. A side issue of this, however, is the difficulty in sharpening by hand. But once done, you will have an edge of supreme sharpness and ability to last way into your prep sessions.
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers! Brand: Sukenari Blacksmith: Mr. Hinaki Location: Toyama, Japan Construction: San Mai Core Steel: ZDP189 Cladding: Stainless Finish: Hairline Weight: 7.9 oz (224 g) Blade Length: 260 mm Total Length: 418 mm Spine Thickness at Base: 3 mm Blade Height: 52 mm HRC: 65-66 Handle: Rosewood Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suaosuki24cu||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-aogami-super-kiritsuke-240mm-custom-370.png||||||Sukenari ZDP189 Hairline Kiritsuke 240mm||SZD-K24PHL||specials > forknco > sukenari||Resources > For Knife Collectors > Sukenari Knives > ||475.000 ||||||||||||1||1||1||0||||||||ZDP189 Steel is made by the Hitachi Metals Company and is the go-to steel for customers who want top performance in a high-quality stainless steel. With an HRC of 65, some blacksmiths won't be able to heat treat the steel properly, but those at Sukenari can.
This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin, pointed tip for detail work.
We are making some of these formidable blades available with these beautiful and durable rosewood octagonal handles with buffalo horn ferrules to match the knife. Brand: Sukenari Blacksmith: Mr. Hinaki Location: Toyama, Japan Construction: San Mai Edge Steel: ZDP-189 HRC: 65 Cladding: Hairline Stainless Steel Finish: Mirror Polish Weight: 6.6 oz (186 g) Blade Length: 233 mm Total Length: 385 mm Spine Thickness at Heel: 3 mm Blade Height: 51 mm Handle: Rosewood Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suaosuki24cu2||item-1||solidtemplate||sukenari||https://s.turbifycdn.com/aah/chefknivestogo/sukenari-aogami-super-kiritsuke-240mm-custom-430.png||||||Sukenari ZDP189 Hairline Kiritsuke 270mm||SZD-K27PHL||specials > forknco > sukenari||Resources > For Knife Collectors > Sukenari Knives > ||525.000 ||||||||||||1||1||1||0||||||||ZDP189 Stainless steel is made by the Hitachi Metals Company, and is the go-to steel for customers who want top performance in a high-quality stainless steel for kitchen knives. With an HRC of 65, some blacksmiths won't be able to heat treat the steel properly, but those at Sukenari can.
This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin, pointed tip for detail work.
We are making some of these formidable blades available with very nice rosewood octagonal handles with buffalo horn ferrules. Brand: Sukenari Blacksmith: Mr. Hinaki Location: Toyama, Japan Construction: San Mai Edge Steel: ZDP189 Stainless Steel HRC: 65 Cladding: Stainless Steel Finish: Hairline Weight: 7.7 oz (218 g) Blade Length: 265 mm Total Length: 423 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suerccero||item-1||solidtemplate||sharpening-steels||https://s.turbifycdn.com/aah/chefknivestogo/super-eraser-cleans-ceramic-rods-116.png||||||Super Eraser (Cleans Ceramic Rods)||Supereraser||specials > linecooks > shac > sharpening-steels||Resources > For Professionals > Sharpening Accessories > Sharpening Rods > ||6.000 ||||||||0.120 ||||1||1||1||0||||||||Super Eraser is made by Idahone Inc. and is especially effective for cleaning of ceramic rods. With use, a ceramic honing rod will develop a residual build up from fine metal shavings that lodge in the crevices of the rod. Just rub this on the rod to clean.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|equipment||item.||solidtemplate||index||https://s.turbifycdn.com/aah/chefknivestogo/suppliers-67.png||https://s.turbifycdn.com/aah/chefknivestogo/suppliers-70.png||||Suppliers||||||||||||||||||||1||1||0||0||||atomaplates dmt1 eatco edgepro gesturaspoons kuhnrikon naniwa noyer shapton||||This section is reserved for suppliers that have unique products or services that our shoppers seek out by brand name. Many of these are sharpening products and can also be found in the knife accessories page. Some of our best suppliers have a listing here including Shapton, Edge Pro and Naniwa Abrasives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cktgswag||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/cktg-swag-45.png||||||Swag||||specials > linecooks||Resources > For Professionals > ||||||||||||||0||1||0||0||||ckblblgu925s chknbox wokynopa chbaai10pa stshst chlost chkntogorost koknst3 bumpersticker chtsh chblgu12 chsh wallet sawayobyyusa cktgsticker6 tahast||||If you spend enough time around great knives, you want to represent. This is our collection of CKTG and supplier merchandise - shirts, stickers, hats, and accessories for the knife-obsessed. A good way to support the shop and show what you are into. We add new items when we find things worth carrying.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabata5||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-bunka-165mm-206.png||||||Tabata Blue #2 Bunka 165mm||TB2-B17PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||190.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Bunka 165mm. This knife is handmade and hammer-forged by Tabata Hamono, a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Urushi Octagonal with Black Painted Ferrule Weight: 5.8 oz (166 g) Blade Length: 173 mm Total Length: 313 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabata3||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-cleaver-210mm-279.png||||||Tabata Blue #2 Cleaver 210mm||TA2-C21PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||305.000 ||||||||2.000 ||||1||1||1||0||||||||Tabata Blue #2 Cleaver 210mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this cleaver with Blue #2 carbon steel and it has soft iron cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Bevel: Double Bevel Edge Grind: Even Cladding: Soft Iron Finish: Kasumi Weight: 12.5 oz (354 g) Blade Length: 212 mm Total Length: 360 mm Spine Thickness at Base: 3 mm Blade Height: 85 mm Handle: Oak Octagonal with Painted Black Ferrule (video shows older handle; photos are current) No saya for this cleaver||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2de16||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-deba-165mm-59.png||||||Tabata Blue #2 Deba 165mm||TB2-D16PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||285.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Double Bevel Deba Knife is hand-made and hammer forged by Tabata Hamono, who operates a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) HRC: 62+- Cladding: Stainless Clad Edge Grind: Double Bevel, Right Bias (See Choil Shot) Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 9.8 oz (278 g) Blade Length: 163 mm Total Length: 305 mm Spine Thickness at Heel: 8 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2de18||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-deba-180mm-59.png||||||Tabata Blue #2 Deba 180mm||TB2-D18PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||315.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Double Bevel Deba Knife is hand-made and hammer forged by Tabata Hamono, who operates a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) HRC: 62+- Cladding: Stainless Clad Edge Grind: Double Bevel, Right Bias (See Choil Photo) Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 12.7 oz (362 g) Blade Length: 185 mm Total Length: 335 mm Spine Thickness at Heel: 8 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2gy24||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-240mm-61.png||||||Tabata Blue #2 Gyuto 240mm||TB2-G24PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||260.000 ||||||||||||1||1||1||0||||||||Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this gyuto with Blue #2 steel, stainless cladding, and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 HRC: 62 Bevel: Double Bevel Edge Grind: Even Grind Cladding: Stainless Steel Finish: Kasumi Weight: 7.5 oz (213 g) Blade Length: 245 mm Total Length: 395 mm Spine Thickness at Base: 4 mm Blade Height: 49 mm Handle: Oak Octagonal with Black Painted Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2gy27||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-270mm-92.png||||||Tabata Blue #2 Gyuto 270mm||TB2-G27PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||290.000 ||||||||2.000 ||||1||1||1||0||||||||Introducing the Tabata Blue #2 Gyuto 270mm - a masterpiece from the skilled artisans at Tabata Hamono, a small blacksmith shop nestled on Tanegashima Island in the southern region of Kagoshima Prefecture in Kyushu, Japan.
Crafted from the finest Blue #2 steel with stainless cladding and a kasumi finish, this gyuto is the epitome of Japanese craftsmanship. Its san mai construction and hammer-forged build ensure unparalleled strength and durability.
At Chefknivestogo, we're thrilled to be the first dealer to bring this workhorse gyuto to the USA. With a double bevel edge and an HRC of 62, the Tabata Blue #2 Gyuto 270mm is a must-have for any serious chef looking to elevate their culinary game. Experience the precision and beauty of Japanese knives with the Tanegashima brand by Tabata Hamono.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 HRC: 62 Bevel: Double Bevel Edge Grind: Even 50/50 Grind Cladding: Stainless Steel Finish: Kasumi Weight: 8.4 oz (240 g) Blade Length: 270 mm Total Length: 419 mm Spine Thickness at Base: 4 mm Blade Height: 49 mm Handle: Oak Octagonal with Black Painted Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2gyta18||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-tall-180mm-61.png||||||Tabata Blue #2 Gyuto Tall 180mm||TB2-L18PU-Tall18||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||260.000 ||||||||||||1||1||1||0||||||||Introducing the Tanegashima Blue #2 Gyuto Tall 180mm--a beautifully crafted, handmade knife by Tabata Hamono, a small shop on Tanegashima Island in Kyushu, Japan.
Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.
At 180mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.
Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 7.4 oz (212 g) Blade Length: 190 mm Total Length: 335 mm Spine Thickness at Heel: 4 mm Blade Height: 60 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2gyta21o||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-tall-210mm-oak-170.png||||||Tabata Blue #2 Gyuto Tall 210mm||TB2-L21PU-Tall21||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||295.000 ||||||||||||1||1||1||0||||||||Introducing the Tanegashima Blue #2 Gyuto Tall 210mm--a beautifully crafted, handmade knife by Tabata Hamono, a small shop on Tanagashima Island in Kyushu, Japan.
Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.
At 210mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.
Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 8.2 oz (232 g) Blade Length: 208 mm Total Length: 352 mm Spine Thickness at Heel: 4 mm Blade Height: 58 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2ho15||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-honesuki-150mm-278.png||||||Tabata Blue #2 Honesuki 150mm||TB2-H15PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||155.000 ||||||||||||1||1||1||0||||||||The Tabata Blue #2 Honesuki 150mm is a purpose-built poultry knife forged by Tabata Hamono, a small and highly traditional blacksmith shop located on Tanegashima Island, south of Kagoshima Prefecture in Kyushu. This remote location and small-scale production give Tabata’s knives a distinctive character rooted in regional craftsmanship. ChefKnivesToGo is proud to be the first dealer to introduce Tabata Hamono knives to the U.S. market.
This honesuki is forged from Blue #2 (Aogami #2) carbon steel, a classic Japanese steel known for its excellent edge retention, toughness, and ease of sharpening. The reactive core is clad in stainless steel, helping to reduce maintenance while preserving the cutting feel and sharpening characteristics carbon steel is known for. The blade is finished in a clean kasumi polish, giving it a traditional appearance and smooth food release.
Designed specifically for poultry breakdown, the honesuki features a thick, rigid spine and a strong tip for working around joints, cartilage, and bone. The double-bevel grind makes it approachable for most users while maintaining the durability expected of this style. Compact, powerful, and highly controlled, this knife is well suited for breaking down whole chickens and similar tasks. It is finished with an octagonal oak handle and a black painted ferrule, providing a secure grip and excellent balance in hand.
Care Instructions: Although the blade is stainless clad, the exposed Blue #2 edge is a reactive carbon steel. Hand wash only and dry thoroughly after each use. Do not leave the knife wet, soaking in water, or in the sink. Avoid the dishwasher. A natural patina will form on the edge over time and is normal. If storing the knife for extended periods, apply a light coat of food-safe oil to the edge.
Each knife is made by hand, so measurements may vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Made In: Tanegashima, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 (Aogami #2) Carbon Steel Cladding: Stainless Steel Finish: Kasumi Bevel: Double Bevel Edge Grind: Even Weight: 3.8 oz (108 g) Blade Length: 154 mm Total Length: 285 mm Spine Thickness at Base: 3 mm Blade Height: 37 mm Handle: Octagonal Oak Ferrule: Black Painted||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tawh1kicl17||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-white-1-kiri-cleaver-170mm-130.png||||||Tabata Blue #2 Kiri Cleaver 180mm||TA2-C18PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||300.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Kiri Cleaver 180mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this cleaver with Blue #2 carbon steel and it has soft iron cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Bevel: Double Bevel Edge Grind: Even Cladding: Soft Iron Finish: Kasumi Weight: 10.5 oz (298 g) Blade Length: 183 mm Total Length: 340 mm Spine Thickness at Base: 3 mm Blade Height: 82 mm Handle: Oak Octagonal with Black Painted Ferrule (video shows older handle; photos are current)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2na18||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-nakiri-180mm-59.png||||||Tabata Blue #2 Nakiri 180mm||TB2-N18PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||205.000 ||||||||||||1||1||1||0||||||||The Tabata Blue #2 Nakiri knife measures about 185mm on the edge. Crafted by hand and hammer-forged by Tabata Hamono, this exquisite blade hails from a quaint blacksmith shop on Tanegashima Island, nestled to the south of Kyushu's Kagoshima Prefecture. This knife features stainless cladding for effortless maintenance and a beautifully rendered kasumi finish. We at Chefknivestogo are honored to be the first US distributor for this distinguished brand. Explore and discover its unique charm.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 8.2 oz (234 g) Blade Length: 185 mm Total Length: 325 mm Spine Thickness at Base: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2pe95||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-95mm-53.png||||||Tabata Blue #2 Petty 100mm||TB2-P09PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||145.000 ||||||||||||1||1||1||0||||||||The Tabata Blue #2 Petty knife measures 100mm on the edge. Crafted by hand and hammer-forged by Tabata Hamono, this exquisite blade hails from a quaint blacksmith shop on Tanegashima Island, nestled to the south of Kyushu's Kagoshima Prefecture. The knife features stainless cladding for effortless maintenance and a beautifully rendered kasumi finish. We at Chefknivestogo are honored to be the first US distributor for this distinguished brand. Explore and discover its unique charm.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 2.4 oz (68 g) Blade Length: 100 mm Total Length: 225 mm Spine Thickness at Base: 3 mm Blade Height: 31 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahabl2pe11||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-hamono-blue-2-petty-110mm-100.png||||||Tabata Blue #2 Petty 110mm||TB2-P11PW||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||115.000 ||||||||||||1||1||1||0||||||||Tabata Hamono is a small blacksmith shop located on Tanegashima, an island south of Kagoshima Prefecture in Kyushu. Working in very limited batches, they specialize in traditionally forged knives that emphasize simplicity, cutting feel, and craftsmanship. Chefknivestogo is proud to be the first dealer for Tabata Hamono in the United States.
This petty knife is made with Blue #2 carbon steel and clad in soft iron using a san-mai construction. The blade features a kasumi finish and an even double-bevel grind. Each knife is handmade, so individual measurements will vary slightly. A compact, nimble petty like this is perfect for small prep tasks, trimming, garnishes, and delicate in-hand work.
Each knife is made by hand so measurements will vary.
Specifications: Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Bevel: Double Bevel Edge Grind: Even Cladding: Soft Iron Finish: Kasumi Weight: 1.9 oz (52 g) Blade Length: 113 mm Total Length: 227 mm Spine Thickness at Heel: 2 mm Blade Height: 26 mm Handle: Black Pakka Wood, Western||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2pe151||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-150mm-266.png||||||Tabata Blue #2 Petty 150mm||TB2-P15PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||165.000 ||||||||||||1||1||1||0||||||||Tabata Blue #2 Petty 150mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this knife with Blue #2 carbon steel and it has stainless steel cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Carbon Steel Bevel: Double Bevel Edge Grind: Even Cladding: Stainless Steel Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 3.3 oz (94 g) Blade Length: 149 mm Total Length: 279 mm Spine Thickness at Heel: 3 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabata2||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-92.png||||||Tabata Blue #2 Petty 215mm||TB2-J21PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||190.000 ||||||||||||1||1||1||0||||||||The Tabata Blue #2 Petty 215mm combines both beauty and functionality. Made by the skilled craftsmen of Tabata Hamono, a small blacksmith shop situated on Tanagashima Island in Kyushu's Kagoshima Prefecture, this knife is the epitome of Japanese artistry. The blacksmith calls this a short sujihiki and we're calling it a long petty. Same difference.
The edge steel used in the blade is made with Hitachi Blue #2 carbon steel and the cladding is made with stainless steel, giving it a sleek and polished finish.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 Carbon Steel HRC: 62 Bevel: Double Bevel Edge Grind: Even Cladding: Stainless Steel Finish: Kasumi Weight: 5.0 oz (144 g) Blade Length: 209 mm Total Length: 345 mm Spine Thickness at Base: 3 mm Blade Height: 37 mm Handle: Oak Octagonal with Painted Black Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2sa17||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-santoku-170mm-61.png||||||Tabata Blue #2 Santoku 170mm||TB2-S17PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||190.000 ||||||||||||1||1||1||0||||||||Tabata Hamono, a quaint blacksmith shop nestled on the picturesque Tanagashima Island, just south of Kagoshima Prefecture in Kyushu, crafts this exquisite santoku knife. This culinary masterpiece is forged from Blue #2 steel, renowned for its durability and edge retention, and features a stainless cladding for added resilience against corrosion. The knife is finished with a traditional kasumi polish, giving it a sleek, mist-like appearance. Chefknivestogo is honored to introduce Tabata Hamono's exceptional craftsmanship to the United States, marking our exclusive partnership as the company's inaugural dealer in the USA.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 HRC: 62 Bevel: Double Bevel Edge Grind: Even Grind Cladding: Stainless Steel Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 5.5 oz (156 g) Blade Length: 177 mm Total Length: 315 mm Spine Thickness at Heel: 4 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2su24||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-sujihiki-240mm-103.png||||||Tabata Blue #2 Sujihiki 240mm||TB2-J24PU||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||220.000 ||||||||||||1||1||1||0||||||||Tabata Hamono is a small blacksmith shop on Tanegashima Island, located south of Kagoshima Prefecture in Kyushu. They make this sujihiki with Blue #2 steel, stainless cladding, and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. The handle is made of oak with a urushi finish that makes it water resistant (but not waterproof!). If you're looking for a nice, handmade knife by a Japanese blacksmith, this is a good choice at a reasonable price.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 HRC: 62 Bevel: Double Bevel Edge Grind: Even Grind Cladding: Stainless Steel Finish: Kasumi Weight: 6.3 oz (178 g) Blade Length: 246 mm Total Length: 394 mm Spine Thickness at Base: 4 mm Blade Height: 38 mm Handle: Oak Octagonal with Black Painted Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2togy24o||item-1||solidtemplate||tabata||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-togatta-gyuto-240mm-oak-155.png||||||Tabata Blue #2 Togatta Gyuto 240mm||TB2-TogattaG240||specials > forknco > tabata||Resources > For Knife Collectors > Tabata Hamono > ||250.000 ||||||||||||1||1||1||0||||||||Introducing the Tabata Blue #2 Togatta Gyuto 240mm - a premium quality knife handcrafted and hammer-forged by Tabata Hamono, a skilled blacksmith operating a small shop on Tanagashima Island in Kyushu, Japan. Featuring a stainless cladding, this knife is effortless to maintain and flaunts a beautiful kasumi finish. As the exclusive US dealer for Tabata Hamono, Chefknivestogo takes pride in bringing this exceptional knife to your kitchen. Discover something unique and elevate your cooking experience.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kasumi Handle: Oak Octagonal with Black Painted Ferrule Weight: 8.5 oz (241 g) Blade Length: 245 mm Total Length: 395 mm Spine Thickness at Heel: 4 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabata||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/tabata-hamono-95.png||||||Tabata Hamono||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||tahana16 tanegashima hon-tanegashima-gyuto210 tabl2tape12 tabl2na17 tabl2pe17 tabl2tagy21 tabl2ki24 tabl2su27 tawh1su30 tabl2pe95 tahabl2pe11 tabl2ho15 tabl2pe151 tabata5 tabl2de16 tabl2sa17 tabl2de18 tabl2gyta18 tawh1kicl17 tabl2na18 tabata3 tabl2gyta21o tabata2 tabl2gy24 tabl2togy24o tabl2su24 tabl2gy27||||Tabata Hamono is a small blacksmith shop on Tanegashima Island, located south of Kagoshima Prefecture in Kyushu. They make most knives with Blue #2. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2tagy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-tall-gyuto-210mm-323.png||||||Tabata Kurouchi Blue #2 Gyuto 210mm||TB2-G21BU||newarrivals||New Arrivals > ||215.000 ||||||||||||1||1||1||0||||||||This updated Tanegashima Gyuto by Tabata Hamono features a rustic kurouchi finish and an improved grind that delivers noticeably better cutting performance. The blade uses Blue #2 (Aogami #2) carbon steel at the core, a steel prized for its excellent edge-taking ability, sharpness, and edge retention. The new geometry is thinner behind the edge while maintaining good spine strength, giving the knife a smooth, efficient feel through vegetables, proteins, and herbs.
Each knife is handmade and hammer forged by Tabata Hamono, a small blacksmith shop located on Tanegashima Island, south of Kagoshima in Kyushu. The Blue #2 core is clad in stainless steel for easier maintenance while still allowing the edge to sharpen like traditional carbon steel. The kurouchi finish adds a rustic character and helps protect the upper portion of the blade. Chefknivestogo is proud to be the first dealer in the USA to offer knives from this talented maker.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials.
Each knife is made by hand so measurements will vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Hammer Forged Location: Tanegashima, Japan Edge Steel: Blue #2 (Aogami #2) Cladding: Stainless Clad Bevel: Double Bevel Edge Grind: Even Finish: Kurouchi Handle: Oak Octagonal with Black Painted Ferrule Weight: 6.2 oz (176 g) Blade Length: 216 mm Total Length: 368 mm Spine Thickness at Heel: 3 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2ki24||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-kiritsuke-240mm-117.png||||||Tabata Kurouchi Blue #2 Kiritsuke 240mm||TB2-K24BU||newarrivals||New Arrivals > ||245.000 ||||||||||||1||1||1||0||||||||Tabata Hamono operates a small, dedicated blacksmith shop on Tanegashima Island, off the southern coast of Kyushu in Kagoshima Prefecture — an island with a storied place in Japanese history as the site where Portuguese traders introduced firearms to Japan in 1543. That same spirit of precision and craftsmanship lives on in every blade they forge by hand today. Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
The kiritsuke is one of the most visually striking knives in the Japanese kitchen — a long, flat-profiled blade with an angled, sword-like tip that sets it apart from any other knife shape. Traditionally reserved in Japan for use by executive chefs only, it functions as a versatile all-rounder capable of slicing fish, push cutting vegetables, and handling proteins with equal confidence. At 241mm this one has serious reach and presence on the cutting board. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a keen, refined edge, while the stainless cladding keeps daily maintenance manageable. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule completes a knife that is as purposeful as it is beautiful. Note that our sayas do not fit this knife — we recommend a blade guard for storage.
Blue #2 carbon steel rewards attentive care. Hand wash and dry the blade promptly after use and avoid leaving it wet for any length of time. The stainless cladding makes upkeep considerably easier than a fully carbon knife, but the reactive core edge should be kept dry and lightly oiled for long-term storage. Avoid cutting bones, frozen foods, or hard materials, and use a quality wood or soft synthetic cutting board to protect the edge. Each knife is made by hand so measurements may vary.
This nakiri is built around a Blue #2 carbon steel core hardened to 62 HRC, delivering the kind of razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. The kurouchi — meaning black finish — surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The nakiri profile — flat edge, tall blade, squared tip — is purpose-built for vegetable work, delivering clean, efficient cuts with excellent knuckle clearance. The oak octagonal handle with black painted ferrule completes a knife that feels as honest and purposeful as the island it comes from.
Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Location: Tanegashima Island, Kagoshima Prefecture, Kyushu Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Steel HRC: 62 Finish: Kurouchi Edge Grind: Even Bevel: Double Bevel Handle: Oak Octagonal with Black Painted Ferrule Weight: 5.9 oz (166 g) Blade Length: 166 mm Total Length: 308 mm Spine Thickness at Base: 3 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2pe17||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-170mm-160.png||||||Tabata Kurouchi Blue #2 Petty 170mm||TB2-P17BU||newarrivals||New Arrivals > ||175.000 ||||||||||||1||1||1||0||||||||Tanegashima Island sits off the southern tip of Kyushu, in Kagoshima Prefecture — a place etched into Japanese history as the island where Portuguese traders introduced firearms in 1543. Today it is home to a quieter but no less precise craft. Tabata Hamono forges their knives entirely by hand in the traditional way, and Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
This petty is built around a Blue #2 — also known as Aogami #2 — carbon steel core, delivering the razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. At 173mm this knife sits at the longer end of the petty range, giving it the versatility to handle everything from trimming and detail work to breaking down smaller proteins and slicing herbs with ease. The kurouchi — meaning black finish — surface carries the character of the forge, and the oak octagonal handle with black painted ferrule completes a knife that is as honest and purposeful as the island it comes from.
Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Location: Tanegashima Island, Kagoshima Prefecture, Kyushu Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel (Aogami #2) Cladding: Stainless Steel Finish: Kurouchi Edge Grind: Even Bevel: Double Bevel Handle: Oak Octagonal with Black Painted Ferrule Weight: 3.3 oz (96 g) Blade Length: 173 mm Total Length: 305 mm Spine Thickness at Base: 2.5 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2su27||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-sujihiki-270mm-311.png||||||Tabata Kurouchi Blue #2 Sujihiki 270mm||TB2-J27BU||newarrivals||New Arrivals > ||255.000 ||||||||||||1||1||1||0||||||||Tabata Hamono operates a small, dedicated blacksmith shop on Tanegashima Island, off the southern coast of Kyushu in Kagoshima Prefecture — an island with a storied place in Japanese history as the site where Portuguese traders introduced firearms in 1543. That same spirit of craftsmanship and precision lives on in every blade Tabata Hamono forges by hand today. Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
The sujihiki is Japan dedicated slicing knife — long, narrow, and ground for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. At 275mm this one has serious reach, making it equally at home portioning a whole fish, slicing a roast, or breaking down large cuts of meat on the line. The Blue #2 — also known as Aogami #2 — carbon steel core is hardened for exceptional edge retention while remaining easy to sharpen, and the stainless cladding keeps maintenance demands low. The kurouchi finish carries the honest, as-forged character of the shop, and the oak octagonal handle finished in urushi lacquer adds water resistance and a warm, traditional aesthetic that feels right in hand.
Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The urushi handle finish is water resistant but not waterproof — dry it promptly after use. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.
At 300mm, this sujihiki is a serious slicing knife built for clean, efficient work on large proteins, roasts, brisket, and whole fish. The long, narrow blade reduces drag and allows smooth pulling cuts in a single pass, preserving both texture and presentation. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a fine, keen edge, while the stainless cladding keeps daily maintenance straightforward without sacrificing the cutting performance that reactive carbon steel delivers. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule gives the knife a traditional, comfortable feel in hand.
Blue #2 carbon steel rewards attentive care. Hand wash and dry the blade promptly after use and avoid leaving it wet or dirty for any length of time. The stainless cladding makes upkeep considerably easier than a fully carbon knife, but the reactive core edge should be kept dry and lightly oiled for long-term storage. Avoid cutting bones, frozen foods, or hard materials, and use a quality wood or soft synthetic cutting board to protect the edge. Each knife is made by hand so measurements may vary.
This tall petty is built around a Blue #2 — also known as Aogami #2 — carbon steel core, delivering the razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. At 126mm with a 41mm blade height, this knife punches well above the typical petty format — the extra height adds useful knuckle clearance and makes it far more versatile than most knives in this size range, handling everything from precise in-hand work to small proteins and vegetable prep with equal ease. The kurouchi finish gives each knife a distinctive, as-forged character, and the oak octagonal handle with black painted ferrule is comfortable and well-balanced in hand.
Customers praise the Blue #2 steel for taking a razor-sharp edge and holding it beautifully, and the tall profile earns consistent appreciation for the versatility it adds to a compact format. Tabata Hamono has since refined the grind geometry on this knife, producing a thinner blade profile that delivers improved out-of-the-box cutting performance. It is a direct reflection of the kind of responsive craftsmanship you expect from a small, dedicated blacksmith shop.
Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary. Blacksmith: Tabata Hamono Brand Name: Tanegashima Location: Tanegashima Island, Kagoshima Prefecture, Kyushu Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Carbon Steel (Aogami #2) Cladding: Stainless Steel Finish: Kurouchi Edge Grind: Even Bevel: Double Bevel Handle: Oak Octagonal with Black Painted Ferrule Weight: 3.3 oz (94 g) Blade Length: 126 mm Total Length: 258 mm Spine Thickness at Base: 3 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tamaforedpro||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/table-magnet-for-edge-pro-138.png||||||Table Magnet For Edge Pro||MagnetEdgePro||knife-accessories > addonitems||Accessories > Add On Items > ||3.000 ||||||||0.200 ||||1||1||1||0||||||||This little magnet can be attached underneath the Edge Pro Apex machine and allows you to keep your blades more securely on the platform as you sharpen. It makes a big difference! These magnets are small but powerful so please be careful with them. Don't put them near watches, computers or pacemakers. I'm serious! Measures 1/2 in x 1/2 in x 1/4 inches w/Dual Sided Countersunk Hole.
Important Magnet Safety Warning! Maker: Takamura Location: Echizen Japan Construction: San Mai Edge Steel: Chromax Semi Stainless Cladding: Stainless Steel HRC: 65+- Edge Grind: Even 50/50 Handle: Western Finish Tsuchime (Hammered) Weight: 162g / 5.7oz Blade Length: 212mm / 8.3 inches Overall Length: 335mm Spine Thickness: 2mm Height: 46mm Weight: 5.2 oz (150 g) Blade Length: 171 mm Total Length: 300 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Cladding: Stainless Hammered Edge: 50/50 Steel: Chromax HRC: 64-65 Handle: Western||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takamuraknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/takamura-knives-91.png||||||Takamura Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||takamura3 tach takamura4||||Takamura knives are made by a small blacksmith shop in Takefu, Japan. The shop is owned by three brothers who inherited the business from their father. They are well known for making excellent knives with great fit and finish, as well as for using high-quality, modern steels.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takamura6||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takamura-r-2-gyuto-180mm-117.png||||||Takamura Migaki SG2 Gyuto 180mm||Takamura-SG2-Gyuto180||newarrivals||New Arrivals > ||200.000 ||||||||1.000 ||||1||1||1||0||||||||Takamura Hamono is based in Echizen, Japan — one of the most storied knife-making regions in the country — and has built a reputation for producing knives of exceptional thinness and precision at prices that consistently surprise serious cooks. Migaki means polished in Japanese, and the name reflects the refined, clean aesthetic of this line. These are not rustic, heavily finished blades. They are precise, purposeful tools built for cooks who want performance above everything else.
The Migaki Gyuto 180mm is built around SG2 — also known as R2 — a powdered metallurgy stainless steel that represents a significant step up from conventional stainless alloys. Powdered metallurgy produces an extremely fine, uniform grain structure that allows SG2 to take an exceptionally keen edge at acute angles and hold it through demanding use in ways that conventional steels simply cannot match. Hardened to 62 HRC, the blade is thin throughout its height with an outstanding grind that makes food separation feel almost effortless. At 182mm with a 44mm blade height this is the ideal format for home cooks who find longer knives cumbersome, line cooks working in tight spaces, and anyone who wants a precise, nimble blade as their daily driver. The rosewood Western handle is comfortable and well balanced. Note that this knife is limited to one per customer.
What Customers Are Saying:
Professional cooks who use this knife in demanding kitchens consistently describe it as a revelation — a true laser that glides through food with almost no resistance and holds its edge far longer than expected. Home cooks praise the perfect balance, the exceptional out-of-the-box sharpness, and the way the 180mm length feels natural and precise where longer knives feel clumsy. The grind and fit and finish earn particular praise, with several customers noting it performs like a knife that should cost twice as much. SG2 is a brittle steel at this hardness — a minority of users note micro-chipping, particularly on hard surfaces or poly boards — but those who treat it with the care a precision tool deserves find it unbeatable.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
||2.000 ||||1||1||1||0||||||||Takamura Hamono is based in Echizen, Japan — one of the most storied knife-making regions in the country — and has built a reputation for producing knives of exceptional thinness and precision at prices that consistently surprise serious cooks. Migaki means polished in Japanese, and the name reflects the refined, clean aesthetic of this line. These are not merely good tools. In the words of one customer who has used this knife daily for a decade, there are knives that are good tools and there are knives that have a soul — this one feels soulful. Note that this knife is limited to one per customer.
The Migaki Gyuto 210mm is built around SG2 — also known as R2 — a powdered metallurgy stainless steel that represents a significant step up from conventional stainless alloys. The extremely fine, uniform grain structure produced by the powdered metallurgy process allows SG2 to take an acutely sharp edge at very acute bevel angles and hold it through demanding use in ways conventional steels simply cannot match. Hardened to 62 HRC and clad in softer stainless for durability, the blade is laser thin throughout its height with a high-quality grind that makes food separation feel almost effortless. At 212mm with a 46mm blade height it is a versatile all-purpose length that handles the full range of kitchen tasks with precision and speed. The rosewood Western handle is comfortable, beautifully fitted, and well balanced in hand.
What Customers Are Saying:
Among serious knife enthusiasts this gyuto is consistently described as a benchmark — one buyer with 70 knives over eight years calls the out-of-the-box edge among the very best he has encountered. Professional cooks use it daily in busy restaurants and recommend it to coworkers, who then buy their own. Home cooks pick it up and find themselves reaching for it over everything else they own. The edge retention of SG2 at this hardness genuinely surprises people accustomed to VG-10 and conventional stainless, and the combination of thinness and balance makes even extended prep sessions feel effortless. Several customers have owned this knife for years and call it the best they have ever had.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use — avoid abrasive sponges on the polished blade surface. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
At the core of this knife is SG2 — also known as R2 — a powdered metallurgy stainless steel that represents a significant step up from conventional stainless alloys. The extremely fine, uniform grain structure produced by the powdered metallurgy process allows SG2 to take an acutely keen edge and hold it through extended use in ways that conventional steels simply cannot match. Hardened to 62 HRC, the blade is clad in softer stainless for added durability and finished to a mirror polish throughout. At 131mm with a 29mm blade height and a spine measuring just 1.4mm, this is a true laser in petty format — featherlight at 2.2 oz, precise, and exceptionally comfortable for in-hand work, detail tasks, fruit prep, and anything where control matters more than raw cutting power. The rosewood Western handle is well fitted and comfortable.
What Customers Are Saying:
Customers who already own other Takamura knives consistently add this petty to complete the set — and it delivers the same laser performance in a smaller format. It has become a daily go-to for home cooks handling fruit, vegetables, and smaller prep tasks, and earns high praise for its out-of-the-box sharpness, long-term edge retention, and the quality of fit and finish that punches well above its price point. One customer has owned this knife for five years and reports it is still going strong.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
||||||1||1||1||0||||||||Takamura Hamono is based in Echizen, Japan — one of the most storied knife-making regions in the country — and has built a reputation for producing knives of exceptional thinness and precision at prices that consistently surprise serious cooks. Migaki means polished in Japanese, and the name reflects the refined, clean aesthetic of this line. Every knife in the Migaki series is laser thin, light, and precisely balanced — tools optimized for performance above everything else.
The Migaki Petty 150mm is built around SG2 — also known as R2 — a powdered metallurgy stainless steel with an extremely fine, uniform grain structure that allows it to take acutely sharp edges and hold them through extended use in ways that conventional steels cannot match. Hardened to 62 HRC and clad in softer stainless for added durability, the blade is ground to an almost impossibly thin profile — just 1.4mm at the spine — while remaining surprisingly stiff and confident in use. At 151mm with a 29mm blade height this knife is at home doing in-hand detail work, trimming proteins, slicing fruit and garnishes, and any task where precision and control matter most. Customers who reach for it occasionally tend to find themselves reaching for it constantly. The rosewood Western handle is comfortable and well fitted.
What Customers Are Saying:
Customers across skill levels — from home cooks to professional line cooks — consistently describe this petty as a revelation. The out-of-the-box sharpness impresses even experienced knife enthusiasts who expect to tune a new knife before using it. Edge retention on the SG2 steel far outpaces VG-10 and most other stainless alloys, with users reporting weeks of heavy use before the first touch-up is needed. Several customers have bought multiple copies. The grind draws particular praise for its impeccability, and the lightweight feel makes it a joy to use through long prep sessions. One customer notes it is the finest among 15 knives in their collection.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
||||||1||1||1||0||||||||Takamura Hamono is based in Echizen, Japan — one of the most storied knife-making regions in the country — and has built a reputation for producing knives of exceptional thinness and precision at prices that consistently surprise serious cooks. Migaki means polished in Japanese, and the name reflects the refined, clean aesthetic of this line. These are purpose-built precision tools designed for cooks who want performance above everything else. Note that this knife is limited to one per customer.
Santoku translates roughly as three virtues in Japanese — a nod to the format's ability to handle vegetables, proteins, and fish with equal confidence. The Migaki Santoku 170mm lives up to that promise and then some. At its core is SG2 — also known as R2 — a powdered metallurgy stainless steel with an extremely fine, uniform grain structure that allows it to take an acutely sharp edge and hold it through extended use in ways conventional steels simply cannot match. Hardened to 62 HRC and clad in softer stainless for durability, the blade is ground to a laser-thin profile that glides through ingredients with almost no resistance. At 172mm with a 46mm blade height it has excellent knuckle clearance and enough flat section for push cutting while still offering a gentle belly for those who prefer a slight rocking motion. The rosewood Western handle is comfortable and well balanced in hand.
What Customers Are Saying:
Customers consistently describe this santoku as the knife that made them question everything they knew about stainless steel. Long-time carbon steel devotees pick it up and find themselves reconsidering their loyalties — the SG2 edge retention and out-of-the-box sharpness rival what they are used to getting from their best carbon knives. Professional cooks praise it as a go-to for up to four weeks of heavy prep before needing attention. Home cooks love that it handles 80 percent of kitchen tasks without needing to switch knives. Several households report it becoming the knife everyone in the family reaches for first.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
The blade is hammer forged using san mai construction with a VG-10 stainless steel core, ground to Takamuras characteristically thin geometry — 1.8mm at the heel, tapering to a fine edge that cuts with noticeably less resistance than most knives at this size and price. The tsuchime (hammered) finish across the cladding gives the blade a textured surface that aids food release and distinguishes this knife visually from the polished Migaki line. At 212mm blade length and 45.2mm height the knife hits the most useful dimensions in the gyuto range, with enough blade height for comfortable knuckle clearance and enough length for efficient work on full-sized produce and proteins. The 50/50 even bevel grind suits both right- and left-handed cooks equally. At 5.7 oz the knife is light enough to use for extended sessions without fatigue, and the balance through the blade reflects the care Takamura puts into the geometry of their grinds.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher, which shortens edge life over time. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to keep the edge at its best between sessions.
The blade is hammer forged using san mai construction with a VG-10 stainless steel core and a tsuchime (hammered) finish on the cladding — the same combination found in the VG-10 hammered gyuto, here shaped into the flatter profile and broader tip geometry that defines the santoku format. At 172mm blade length and 47mm height the knife has generous knuckle clearance and enough flat edge contact for efficient push-cutting through vegetables, while the tip remains useful for detail work and lighter protein tasks. Compared to the gyuto, the santoku trades length for maneuverability — a natural choice for cooks who prefer a more compact knife or whose daily prep leans toward produce and smaller cuts. The 50/50 even bevel suits both right- and left-handed cooks, and at 5.4 oz the knife is light and easy to control through an extended prep session.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher, which shortens edge life over time. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to keep the edge performing between sessions.
The VG-10 Polished Gyuto 210mm is hammer forged in a san mai construction with a VG-10 stainless core heat-treated to 60-61 HRC for a strong balance of sharpness, edge retention, and durability. VG-10 is by far the most widely used stainless steel in the Japanese kitchen knife industry, and for good reason — it takes a fine edge, holds it well, and is considerably more resistant to chipping than harder steels like SG2, making it a more practical daily driver for busy kitchens and home cooks alike. The thin grind and well-executed geometry allow it to move cleanly through food with minimal resistance, and the clean hairline polish gives the blade a refined, professional appearance. At 213mm long with a 46mm blade height, it handles the full range of kitchen tasks comfortably, from fine vegetable work to breaking down proteins.
Care Instructions:
VG-10 is a low-maintenance stainless steel, but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or very hard materials. Sharpen on quality water stones as needed to maintain peak performance.
Blacksmith: Takamura Location: Echizen, Japan Construction: Hammer Forged, San Mai Edge Steel: VG-10 Stainless Steel HRC: 60-61 Finish: Hairline Polish Edge Grind: 50/50 Weight: 5.6 oz (160 g) Blade Length: 213 mm Total Length: 340 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takamura4||item.||solidtemplate||takamuraknives||https://s.turbifycdn.com/aah/chefknivestogo/takamura-nashiji-61.png||||||Takamura VG10 Knives||||resources > japanese-knives > takamuraknives||Knife Types > Japanese Knives > Takamura Knives > ||||||||||||||0||1||0||0||||tavgpogy21 tavgna tavghagy21||||Takamura VG-10 Nashiji knives offer high-performance Japanese cutlery at an approachable price. Made in Takefu, Japan, they feature excellent fit and finish with thin, precise grinds for superb cutting. VG-10 stainless steel provides great sharpness, edge retention, and durability, while the nashiji finish adds texture and helps with food release.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taasha||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-86.png||||||Takayuki AS Hammered||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||taashape13 taashape15 taashake16 taassa16 taashake20 taashagy21 taashagy24 taashasu24 tabl2zosl||||Sakai Takayuki was established in 1946 and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, the history of which stretches back nearly 800 years.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taashagy21||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-gyuto-210mm-236.png||||||Takayuki AS Hammered Gyuto 210mm||1193||kitchen-knives > takayuki-knives > taasha||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||260.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki has been producing knives in Sakai, Japan since 1946, carrying forward a blade-making tradition that dates back hundreds of years. Known for blending traditional craftsmanship with modern materials, this Aogami Super line delivers excellent edge retention, thin grinds, and high-level performance for serious cooks.
The 210mm gyuto is the primary all-purpose knife in the kitchen, capable of handling everything from vegetables to proteins with ease. This profile offers a nice balance of flat spot for push cutting and gentle belly for rocking, making it a versatile choice for a wide range of techniques. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding reduces maintenance compared to fully reactive blades. The kurouchi finish and hammered tsuchime pattern add a rugged, traditional look while also helping with food release. A lightweight octagonal maple handle keeps the knife comfortable and well balanced in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 5.2 oz (150 g) Blade Length: 216 mm Total Length: 361 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Octagonal Maple Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taashagy24||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-gyuto-240mm-222.png||||||Takayuki AS Hammered Gyuto 240mm||1194||kitchen-knives > takayuki-knives > taasha||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||280.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki has been producing knives in Sakai, Japan since 1946, carrying forward a blade-making tradition that dates back hundreds of years. This Aogami Super series blends traditional craftsmanship with modern performance, offering excellent edge retention, thin grinds, and strong cutting ability for serious cooks.
The 240mm gyuto is a large, versatile chef’s knife designed for efficient prep work and longer cutting strokes. It excels at slicing proteins, processing larger vegetables, and handling higher-volume kitchen tasks. The longer edge and added blade height provide excellent control and knuckle clearance, while still maintaining a balanced feel in hand. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding reduces maintenance compared to fully reactive blades. The kurouchi finish and hammered tsuchime pattern give the knife a rugged, traditional look and help with food release. A lightweight octagonal maple handle completes the package.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 5.6 oz (160 g) Blade Length: 247 mm Total Length: 394 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Handle: Octagonal Maple Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taashake16||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-kengata-160mm-230.png||||||Takayuki AS Hammered Kengata 160mm||1191||kitchen-knives > takayuki-knives > taasha||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||225.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki has been producing knives in Sakai, Japan since 1946, building on a blade-making tradition that dates back centuries. This Aogami Super line delivers excellent edge retention, thin grinds, and strong performance, making it a great choice for cooks looking for a high-end Japanese bunka-style knife.
The 160mm kengata (bunka) is a versatile, do-it-all kitchen knife. “Kengata” means sword-like, and the reverse tanto tip gives you added precision for detail work while maintaining a long, efficient cutting edge. It excels at vegetables, proteins, and fine tip work, making it a great alternative to a small gyuto or santoku. The Aogami Super core takes a very sharp edge and holds it well, while the stainless cladding helps reduce maintenance. The kurouchi and hammered tsuchime finish improve food release and give the knife a rugged, traditional look. The octagonal maple handle keeps the knife light, balanced, and comfortable in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid extended contact with acidic foods. A light coat of oil on the edge during storage will help protect it. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 4.6 oz (130 g) Blade Length: 162 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Handle: Octagonal Maple Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taashake20||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-kengata-200mm-233.png||||||Takayuki AS Hammered Kengata 200mm||1192||kitchen-knives > takayuki-knives > taasha||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||250.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki has been producing knives in Sakai, Japan since 1946, building on a blade-making tradition that dates back hundreds of years. Known for combining traditional craftsmanship with modern materials, this Aogami Super line offers excellent edge retention and high-level cutting performance for serious cooks.
This 210mm kengata (bunka-style) knife is a versatile, all-purpose blade with a distinctive reverse tanto tip. “Kengata” means sword-like, and the aggressive tip design adds precision for detail work while maintaining a long, efficient cutting edge. It performs beautifully on vegetables, proteins, and fine tip work, making it a great alternative to a gyuto for those who like a flatter profile and more control at the tip.
The blade features an Aogami Super carbon steel core, known for exceptional sharpness and long edge life, clad in stainless steel to reduce maintenance. The kurouchi finish and hammered tsuchime pattern give the knife a rugged, traditional look while also helping with food release. A lightweight octagonal maple handle keeps the knife balanced and comfortable in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid extended contact with acidic foods. Applying a light coat of oil to the edge during storage will help protect it. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 5.6 oz (160 g) Blade Length: 204 mm Total Length: 363 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Handle: Octagonal Maple Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taashape13||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-petty-135mm-222.png||||||Takayuki AS Hammered Petty 135mm||1195||kitchen-knives > takayuki-knives > taasha||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||150.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki has been producing knives in Sakai, Japan since 1946, building on a blade-making tradition that dates back over 800 years. This new line blends that heritage with modern materials, offering excellent performance and value for cooks looking to step into high-end Japanese knives.
The core steel is Aogami Super, one of the most respected high-carbon steels available. It takes an extremely sharp edge and holds it for a long time. The blade is hammer forged and clad in stainless steel for easier maintenance, while the kurouchi finish and tsuchime (hammered) pattern help with food release and give the knife a rugged, traditional look. A comfortable octagonal maple handle rounds out the package.
These knives are ground thin behind the edge for excellent cutting performance. As with most thin Japanese knives, avoid twisting, prying, frozen foods, or bones to prevent chipping.
Care Instructions: This knife has a carbon steel core, so it will develop a patina over time. Wipe the blade dry during use and wash and dry it thoroughly after each session. Do not put in the dishwasher or leave it wet. Avoid cutting acidic foods for extended periods without rinsing. Periodic light oiling can help protect the edge. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 2.5 oz (72 g) Blade Length: 135 mm Spine Thickness at Heel: 2 mm Blade Height: 28.5 mm Handle: Octagonal Maple Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taashape15||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-petty-150mm-222.png||||||Takayuki AS Hammered Petty 150mm||1198||kitchen-knives > takayuki-knives > taasha||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||160.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki has been producing knives in Sakai, Japan since 1946, carrying forward a blade-making tradition that spans over 800 years. This new Aogami Super line offers excellent edge retention, thin grinds, and strong performance for cooks looking for a high-end Japanese petty knife.
The 150mm petty is a versatile utility knife, ideal for trimming proteins, slicing fruit, and handling smaller prep tasks where a gyuto feels too large. The core steel is Aogami Super, known for exceptional sharpness and long edge life, clad in stainless steel to reduce maintenance. The kurouchi finish and hammered tsuchime pattern not only give the knife a rugged, traditional look, but also help with food release. A lightweight octagonal maple handle keeps the knife nimble and comfortable in hand.
This knife is ground thin for high performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon, so it will develop a natural patina with use. Wipe the blade dry during use and wash and dry thoroughly after each session. Do not leave wet or put in the dishwasher. Avoid prolonged contact with acidic foods. Applying a light coat of oil to the edge for storage will help protect it. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 2.7 oz (75 g) Blade Length: 150 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm Handle: Octagonal Maple Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taassa16||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takauki-as-santoku-165mm-111.png||||||Takayuki AS Hammered Santoku 165mm||1196||kitchen-knives > takayuki-knives > taasha||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||230.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki has been producing knives in Sakai, Japan since 1946, building on a blade-making tradition that stretches back hundreds of years. This Aogami Super series offers excellent edge retention, thin grinds, and strong performance, making it a great choice for cooks looking for a high-end Japanese santoku.
The 165mm santoku is a true all-purpose kitchen knife, ideal for vegetables, proteins, and everyday prep. It features a flatter edge profile that excels at push cutting and clean, controlled slicing. The compact size and tall blade make it easy to handle while still offering plenty of knuckle clearance. The Aogami Super core steel takes a very sharp edge and holds it well, while the stainless cladding helps reduce maintenance. The kurouchi and hammered tsuchime finish improve food release and give the knife a rustic, traditional look. The octagonal maple handle keeps the knife light, balanced, and comfortable in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 4.7 oz (134 g) Blade Length: 165 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Handle: Octagonal Maple Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taashasu24||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-sujihiki-240mm-13.png||||||Takayuki AS Hammered Sujihiki 240mm||1197||resources > sujihikis > sujihiki240mm||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||260.000 ||||||||||||1||1||1||0||||||||Experience the timeless craftsmanship of Sakai Takayuki with their storied 600-year history of knife-making. Sakai Takayuki has been producing knives in Sakai, Japan since 1946, carrying forward a blade-making tradition that dates back hundreds of years. This Aogami Super series blends traditional craftsmanship with modern performance, offering excellent edge retention and thin grinds for serious kitchen work.
The 240mm sujihiki is designed for slicing and portioning proteins with long, clean strokes. Its narrow profile reduces drag, making it ideal for trimming meat, carving roasts, and slicing fish with precision. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding helps reduce maintenance. The kurouchi finish and hammered tsuchime pattern give the knife a rugged, traditional look and aid with food release. A lightweight octagonal maple handle keeps the knife nimble and well balanced in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it. Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 4.9 oz (140 g) Blade Length: 247 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 35 mm Handle: Octagonal Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2kaus21l||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-blue-2-kamagata-usuba-210mm-left-61.png||||||Takayuki Blue #2 Kamagata Usuba 210mm Lefty||1555||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||450.000 ||||||||||||1||1||1||0||||||||Sakai has been the center of Japanese blade production for over 600 years, and Sakai Takayuki is one of the city's most established names - a manufacturer with the depth to produce specialist knives that most of the market simply does not attempt. The Kamagata Usuba is one of those knives. This is not a general-purpose vegetable knife. It is a single-bevel precision tool designed specifically for the style of fine vegetable work practiced in Osaka-region professional kitchens: decorative cuts, continuous thin peeling, intricate garnish work, and the kind of exacting prep that a double-bevel knife cannot execute with the same control. This version is ground left-handed, making it one of the rarer formats we carry.
The blade is forged in ni mai (two-layer) construction from Blue #2 (Aogami 2) carbon steel - a high-carbon tool steel known for exceptional sharpness and a sharpening response that rewards time on quality water stones. The kamagata profile gives the blade a swept, upturned tip rather than the squared-off heel of the Tokyo-style usuba, which opens up a wider range of precise cuts and makes the tip available for detail work. At 197mm it has the reach for extended prep sessions while remaining light enough for delicate control. The ho wood handle with buffalo horn ferrule is traditional and well-proportioned for the task. This is a knife for a specific purpose - and within that purpose, it is exceptional.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a patina with use. Wipe and dry the blade immediately after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single-bevel knives require flat-stone sharpening technique - sharpen the flat (ura) side on a flat stone and work the bevel side carefully to maintain the grind angle.
Crafted with a revolutionary blend of VG10 and VG2 multi-layered Damascus stainless steel, the blade of this knife boasts a hard edge of unparalleled durability – delivering twice the longevity and 1.5 times the sharpness of standard VG10 blades. Every cut promises precision, empowering you to slice with confidence and artistry.
At a Rockwell hardness scale of approximately 61, the resilience of this knife is undeniable. Weighing in at a comfortable 100g, it's an instrument that feels as good in the hand as it performs on the cutting board.
Own a piece of Japanese excellence and be ready to transform the way you cook. The Takayuki Coreless Damascus Stainless Steel Knife is not just a purchase; it's an investment in quality that stands the test of time. Manufacturer: Sakai Takayuki Location: Sakai, Japan Construction: Roll Forged Steel: VG10 & VG2 Layered Coreless Damascus Stainless Steel HRC: 61 Handle: Wenge Octagonal Knife Type: Kengata-Mini-Cleaver Blade Edge: Double Bevel 50/50 Weight: 3.5 oz (100 g) Blade Length: 120 mm Total Length: 265 mm Spine Thickness at Base: 2 mm Blade Height: 47.5 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satajadawa||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-damascus-71.png||||||Takayuki G3 Damascus||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||satajadawa1 chwoco||||This elegant line of knives features a very hard silver-3 steel core that is clad in 63 layer damascus.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satajadawa1||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-g3-damascus-gyuto-240mm-135.png||||||Takayuki G3 Damascus Gyuto 240mm||14113||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||650.000 ||||||||||||1||1||1||0||||||||Each knife-making region in Japan produces blades that share characteristics in either form or the way they are created, or both. Sakai City is a city located in Osaka Prefecture, Japan, on the edge of Osaka Bay at the mouth of the Yamato River. It has been one of Japan's largest and most important seaports since the medieval era. It is now home to some of the most famous knife makers in the world.
The city boasts a network of small artisan shops that focus exclusively on different tasks of the knife-making process, such as grinding, handle making, and engraving.
This elegant knife is made with a core of Silver-3 or Ginsanko that is clad with a 63-layer damascus stainless steel. The knife runs shorter than the advertised length, coming in at 232mm. But coupled with a height of 46mm, it is a well-proportioned gyuto that will appeal to most users. The grinds are truly stellar.
This is a very fine cutting instrument in all regards. In both form and function, it stands with some of the best. Very limited availability. Maker: Takayuki Location: Sakai, Japan Construction: Hammer Forged, San Mai Steel: Ginsan Damascus Weight: 7.1 oz (202 g) Blade Length: 232 mm Total Length: 386 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukiginga||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-99.png||||||Takayuki Ginga||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||tagipe tagina16 tagisa18 tagigy21 tagigy24 tagisu24||||"Ginga" means "Galaxy" in Japanese and these new stainless steel beauties from Takayuki with 69 layers of Damascus steel live up to their name. These beautiful knives use a stainless steel that's relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: Carbon 1.20, Chromium 18.0, Molybdenum 1.5, and Cobalt 1.80 for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagigy21||item-1||solidtemplate||takayukiginga||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginsan-gyuto-210mm-162.png||||||Takayuki Ginga Gyuto 210mm||7884||kitchen-knives > takayuki-knives > takayukiginga||Knife Brands > Takayuki Knives > Takayuki Ginga > ||245.000 ||||||||||||1||1||1||0||||||||Crafted with care in Sakai City, Japan, the Takayuki ZA-18 Damascus Kitchen Knife brings together traditional craftsmanship and advanced metallurgy. This knife is more than a tool -- it's a work of art designed to transform your cooking experience.
The heart of this knife lies in its ZA-18 stainless steel, a cutting-edge material developed by Aichi Steel Co. The steel's premium composition of Carbon (1.20%), Chromium (18.0%), Molybdenum (1.5%), and Cobalt (1.80%) delivers an exceptional combination of hardness, toughness, and corrosion resistance. It's an ideal choice for chefs who demand durability and long-lasting sharpness.
The blade features 69 layers of stunning Damascus steel, blending functionality with beauty. The intricate patterns not only captivate the eye but also enhance the blade's strength and resilience, making it as practical as it is elegant. Maker: Takayuki Location: Sakai City, Japan Cladding: 69-layer Damascus Edge Steel: ZA-18 Stainless HRC: 60-61 Weight: 4.7 oz (132 g) Blade Length: 217 mm Total Length: 367 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Handle: Octagonal Wenge with Buffalo Horn Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagigy24||item-1||solidtemplate||takayukiginga||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-ginsan-gyuto-240mm-99.png||||||Takayuki Ginga Gyuto 240mm||7885||kitchen-knives > takayuki-knives > takayukiginga||Knife Brands > Takayuki Knives > Takayuki Ginga > ||285.000 ||||||||||||1||1||1||0||||||||Experience the pinnacle of Japanese craftsmanship with the Takayuki ZA-18 Damascus Kitchen Knife, expertly forged in Sakai City, Japan's hub of legendary knife-making artistry. This exquisite knife is a testament to precision, beauty, and cutting-edge technology, designed to elevate your culinary experience.
Crafted from ZA-18 stainless steel, a revolutionary material developed by Aichi Steel Co., this blade boasts an exceptional balance of hardness, toughness, and corrosion resistance. The steel's premium blend of Carbon (1.20%), Chromium (18.0%), Molybdenum (1.5%), and Cobalt (1.80%) ensures unmatched durability and edge retention, making it a must-have for serious chefs and cooking enthusiasts alike.
The blade has a striking Damascus design with 69 layers of Damascus steel, creating a breathtaking pattern that combines functionality with artistry. This design not only adds elegance but also enhances the blade's strength and flexibility, ensuring it glides effortlessly through any ingredient. Maker: Takayuki Location: Sakai City, Japan Cladding: 69 layers Damascus Edge Steel: ZA-18 Stainless HRC: 60-61 Weight: 6.0 oz (170 g) Blade Length: 246 mm Total Length: 396 mm Spine Thickness at Heel: 2 mm Blade Height: 51 mm Handle: Octagonal Wenge Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagina16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-nakiri-160mm-281.png||||||Takayuki Ginga Nakiri 165mm||7883||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||220.000 ||||||||||||1||1||1||0||||||||Discover the cosmic elegance of the "Ginga" series, inspired by the Japanese word for "Galaxy." Crafted by Takayuki, these exquisite knives are forged from 69 layers of Damascus steel, encapsulating both strength and beauty. At the heart of each blade lies the innovative ZA-18 stainless steel, pioneered by Aichi Steel Co. This advanced formula includes 1.20% Carbon for durability, 18.0% Chromium for rust resistance, 1.5% Molybdenum, and 1.80% Cobalt, enhancing the knife's hardness and toughness. Experience unparalleled performance in your kitchen with this stellar steel composition. Maker: Takayuki Location: Sakai City, Japan Cladding: 69 layers Damascus Edge Steel: ZA-18 Stainless HRC: 60-61 Weight: 5.0 oz (142 g) Blade Length: 160 mm Total Length: 312 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Handle: Octagonal Wenge with Buffalo Horn Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagipe||item-1||solidtemplate||takayukiginga||https://s.turbifycdn.com/aah/chefknivestogo/takayui-ginga-petty-150mm-121.png||||||Takayuki Ginga Petty 150mm||7881||kitchen-knives > takayuki-knives > takayukiginga||Knife Brands > Takayuki Knives > Takayuki Ginga > ||205.000 ||||||||||||1||1||1||0||||||||"Ginga" means "Galaxy" in Japanese and these new stainless steel beauties from Takayuki with 69 layers of Damascus steel live up to their name. These beautiful knives use a stainless steel that's relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: Carbon 1.20, Chromium 18.0, Molybdenum 1.5, and Cobalt 1.80 for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel. Maker: Takayuki Location: Sakai City, Japan Cladding: 69 layers Damascus Edge Steel: ZA-18 Stainless HRC: 60-61 Weight: 2.3 oz (66 g) Blade Length: 153 mm Total Length: 280 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm Handle: Octagonal Wenge with Buffalo Horn Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagisa18||item-1||solidtemplate||takayukiginga||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-santoku-180mm-287.png||||||Takayuki Ginga Santoku 180mm||7882||kitchen-knives > takayuki-knives > takayukiginga||Knife Brands > Takayuki Knives > Takayuki Ginga > ||230.000 ||||||||||||1||1||1||0||||||||These beautiful knives use a stainless steel that's relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: Carbon 1.20, Chromium 18.0, Molybdenum 1.5, and Cobalt 1.80 for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel. Maker: Takayuki Location: Sakai City, Japan Cladding: 69-layer Damascus Edge Steel: ZA-18 Stainless HRC: 60-61 Weight: 4.6 oz (130 g) Blade Length: 185 mm Total Length: 326 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Handle: Octagonal Wenge with Buffalo Horn Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagisu24||item-1||solidtemplate||takayukiginga||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-sujihiki-240mm-236.png||||||Takayuki Ginga Sujihiki 240mm||7886||kitchen-knives > takayuki-knives > takayukiginga||Knife Brands > Takayuki Knives > Takayuki Ginga > ||250.000 ||||||||||||1||1||1||0||||||||These beautiful knives use a stainless steel relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: carbon 1.20%, chromium 18.0%, molybdenum 1.5%, and cobalt 1.80% for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel. Maker: Takayuki Location: Sakai City, Japan Cladding: 69-layer Damascus Edge Steel: ZA-18 Stainless HRC: 60-61 Weight: 4.7 oz (130 g) Blade Length: 246 mm Total Length: 390 mm Spine Thickness at Heel: 2 mm Blade Height: 37 mm Handle: Octagonal Wenge with Buffalo Horn Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ginsanwa||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginsan-wa-66.png||||||Takayuki Ginsan Wa||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||satagiwa24 notsure||||These Takayuki Ginsan Wa Gyutos have ebony wood handles and water buffalo horn ferrule. The blade is constructed from hard, stain-resistant Hitachi Yasuki Silver-3 (ginsan) steel core that's clad with a softer, more durable stainless steel on the outside. Also, the edge is ground with a 50/50 bevel, so it works well with lefties or righties.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satagiwa24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-ginsan-wa-gyuto-240mm-96.png||||||Takayuki Ginsan Wa-Gyuto 240mm||14213||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||470.000 ||||||||2.000 ||||1||1||1||0||||||||Takayuki knives from Sakai, Japan represent centuries of Japanese knife-making tradition. This gyuto is part of a rust-resistant Japanese series forged by Naotake Hizuka, using a warikomi (inserted core) construction with Ginsanko (Silver #3) stainless steel at the core. Ginsan steel is prized for combining the feel and sharpening ease of carbon steel with the corrosion resistance of stainless steel, making it an excellent choice for both professional chefs and serious home cooks. The blade is stainless clad for added durability and easy maintenance, delivering excellent edge retention while remaining simple to sharpen on water stones.
This 240mm gyuto chef knife is one of the most versatile knives you can add to your kitchen. The long, thin blade excels at slicing proteins and vegetables while still having enough height and strength for larger prep tasks. The edge is ground 50/50, making it comfortable for both right- and left-handed users. The knife is finished with a beautiful octagonal ebony handle and buffalo horn ferrule, giving it excellent balance, durability, and a refined traditional Japanese look.
Care Instructions: Although the core steel is stainless, we recommend washing and drying the knife after use and avoiding the dishwasher. Use wood or rubber cutting boards and avoid twisting or prying with the edge. With proper care and periodic sharpening on water stones, this knife will provide many years of excellent performance. Company: Takayuki Blacksmith: Naotake Hizuka Location: Sakai, Japan Construction: Warikomi (Inserted Core), Hammer Forged Edge Steel: Ginsanko (Ginsan / Silver #3 Stainless) Cladding: Stainless Steel Edge Grind: Even (50/50) Weight: 7.9 oz (224 g) Blade Length: 231 mm Total Length: 384 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm Handle: Ebony Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|grandchef||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-106.png||||||Takayuki Grand Chef||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||tagrchse tagrchsena16 tagrchsesa18 tagrchsegy21 tagrchsegy24 tagrchpe15 tagrchpe18 grandchef3 tagrchgy24 tagrchgy27 tagrchsu27 tagrchswstpe grandchef2 tagrchha tagrchho15 tagrchaesakn tagrchswstgy tagrchgy21 tagrchgy212 tagrchaepe21 tagrchaewede tagrchswstfl tagrchaegy24 tagrchgy211 tagrchki26 tagrchswstsu tagrchki30 tagrchswstsa||||The Grand Chef line of knives by Takayuki is made from Bohler N690 steel and offers exceptional sharpness and abrasion and corrosion resistance for many years of service. These knives have a HRC of 60 and are easy to sharpen.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchaewede||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-aeb-l-western-deba-240mm-115.png||||||Takayuki Grand Chef Deba 240mm||10033||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||260.000 ||||||||||||1||1||1||0||||||||Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
This is a very unusual knife, given its style and construction. Deba knives are made to fillet and process fish. They are normally single-bevel knives that are very stout at the spine and quite heavy overall. The Takayuki Grand Chef Western Deba 240mm is quite the opposite in that it is a double bevel knife that is still quite thick at the spine. With an edge length of 245mm, it is fairly long for the breed. But while it looks like a gyuto in profile, it is still a heavy and substantial blade—almost twice the weight of a similarly sized gyuto. As it is a double-sided knife, it is far easier to sharpen than singles and will be a good fit for both left- and right-handed users. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Knife Type: Western Deba Handle: POM Weight: 12.9 oz (366 g) Blade Length: 245 mm Spine Thickness at Heel: 4 mm Blade Height: 58 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchswstfl||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-swedish-stainless-flexible-filet-knife-240mm-115.png||||||Takayuki Grand Chef Flexible Fillet 240mm||10083||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||220.000 ||||||||||||1||1||1||0||||||||Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife it is far easier to sharpen than a single-sided knife, and will be a good fit for both left- and right-handed users. Please note, we do not carry a saya that fits this knife well. We recommend the blade guard instead. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N685 Stainless Steel Hardness: HRC 60 Handle: POM Western Weight: 4.3 oz (122 g) Blade Length: 240 mm Total Length: 360 mm Spine Thickness at Heel: 2 mm Blade Height: 31 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchswstgy||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-swedish-stainless-gyuto-180mm-115.png||||||Takayuki Grand Chef Gyuto 180mm||10011||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||165.000 ||||||||||||1||1||1||0||||||||The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
The 180mm gyuto is about the shortest available length for a classic gyuto. It is a preferred size for smaller hands or restricted board areas. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package.
The blade is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 5.4 oz (154 g) Blade Length: 180 mm Total Length: 300 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchgy21||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-aeb-l-gyuto-210mm-115.png||||||Takayuki Grand Chef Gyuto 210mm||10012||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||175.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef 210mm Gyuto is the most popular size for a classic chef knife, offering an ideal balance of length, control, and versatility for both home cooks and professionals. If you are familiar with the Misono UX10 or similar Western-style Japanese knives, this is an excellent upgrade, featuring a more comfortable handle and a more refined, even edge grind that delivers smooth, precise cutting performance.
The blade is made from Bohler N690 stainless steel, a high-quality European steel known for its fine grain structure, toughness, and excellent corrosion resistance. This mono steel construction (no cladding) results in a very clean, consistent grind and easy maintenance. Heat treated to around 60 HRC, it offers an excellent balance of edge retention, durability, and ease of sharpening. The POM handle provides a secure, familiar Western feel, making this knife especially appealing to users transitioning from brands like Misono or Global.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent edge damage.
Manufacturer: Sakai Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 6.5 oz (184 g) Blade Length: 208 mm Total Length: 325 mm Spine Thickness at Heel: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|grandchef3||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-210mm-491.png||||||Takayuki Grand Chef Gyuto 210mm||10612||newarrivals||New Arrivals > ||215.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki traces its roots to sword-making in Sakai nearly 600 years ago. The current company was established in 1946 and has grown into one of the largest Japanese knife producers in the world, with a range that spans every format and price point in the kitchen knife market. In 1982 their knives received the designation of Traditional Arts and Crafts - a formal recognition of the depth of craft and heritage behind the Sakai Takayuki name.
The Grand Chef line is built around Bohler N690, an Austrian stainless steel produced by Bohler-Uddeholm using iron sourced from their own mines with exceptionally low phosphorus and sulfur content. The result is one of the cleaner stainless steels available, with outstanding corrosion resistance, good toughness, and the ability to take and hold a sharp edge at HRC 60. The mono steel construction keeps the geometry clean and the blade straightforward to sharpen. The ho wood octagonal handle is paired with a buffalo horn ferrule and sits light in the hand at 4.0 oz - a well-balanced package for a 210mm gyuto.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard materials that could chip the blade at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchaegy24||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-aeb-l-gyuto-240mm-191.png||||||Takayuki Grand Chef Gyuto 240mm||10013||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||195.000 ||||||||||||1||1||1||0||||||||The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
The blade is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 stainless steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 7.7 oz (218 g) Blade Length: 240mm Total Length: 365mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchgy24||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-240mm-339.png||||||Takayuki Grand Chef Gyuto 240mm||10613||newarrivals||New Arrivals > ||230.000 ||||||||||||1||1||1||0||||||||The 240mm gyuto is Japan's dedicated all-purpose chef knife at its most versatile length - long enough to handle full-size proteins and large vegetable prep, nimble enough for finer work when the technique calls for it. Sakai Takayuki has been producing knives in Sakai since the company was established in 1946, tracing its roots to a sword-making tradition in that city that stretches back nearly 600 years. In 1982 their knives received the designation of Traditional Arts and Crafts - a formal recognition that the craft behind the Sakai Takayuki name is the real thing.
The Grand Chef line uses Bohler N690, an Austrian stainless steel produced by Bohler-Uddeholm using iron from their own mines with exceptionally low phosphorus and sulfur content. It is regarded as one of the cleaner stainless steels available anywhere, offering strong corrosion resistance, good toughness, and the ability to hold a sharp working edge at HRC 60. The mono steel construction keeps the geometry clean and predictable on the stones. At 5.2 oz the 240mm carries its length without feeling heavy, and the ho wood octagonal handle with buffalo horn ferrule gives it a traditional profile that balances well in a pinch grip.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard materials that could chip the blade at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchgy27||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-270mm-213.png||||||Takayuki Grand Chef Gyuto 270mm||10614||newarrivals||New Arrivals > ||240.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Gyuto is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword-making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 6.3 oz (178 g) Blade Length: 273 mm Total Length: 432 mm Spine Thickness at Heel: 2 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchgy212||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-210mm-498.png||||||Takayuki Grand Chef Gyuto SP 210mm||10212||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||185.000 ||||||||||||1||1||1||0||||||||These high-quality knives are made with Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.
The black POM handle with three stainless rivets is attached to the blade. Both the handle and the stainless bolster are finished very well and feel great in your hand. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Stainless Steel: Bohler N690 Steel Hardness: HRC 60 Handle: POM Weight: 6.4 oz (182 g) Blade Length: 209 mm Total Length: 332 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchgy211||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-210mm-501.png||||||Takayuki Grand Chef Gyuto SP 240mm||10213||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||200.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Grand Chef SP Gyuto 240mm comes with excellent N690 stainless steel by Bohler-Uddeholm with the lowest impurities and is easy to sharpen. This knife comes with an attractive blade design to lower friction allow for easy cutting without as much stiction. Manufacturer: Aoki Hamono Brand: Takayuki Grand Chef Construction: Mono Steel Steel Type: N690 Stainless Steel Hardness Rockwell HRC: 60 Handle Material: POM Edge: Double Bevel (70/30) Weight: 7.5 oz (214 g) Blade Length: 241 mm Total Length: 370 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchha||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-hankotsu-150mm-268.png||||||Takayuki Grand Chef Hankotsu 150mm||10051||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||175.000 ||||||||0.750 ||||1||1||1||0||||||||Hankotsu knives are designed to bone and process meat. They are typically stout, short blades with a very pointed tip. The most unusual aspect of the hankotsu is its heel design. The blade transforms straight into the handle or bolster, so there is absolutely no knuckle clearance if using on a cutting board. This makes the knife more useful for processing hanging meats or for boning chops or frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. Hankotsu knives also have an edge that is not sharpened all the way to the handle, for safety reasons.
The Takayuki company makes this knife out of Bohler N690 stainless steel. It is a mono-steel design, so there is no cladding over the core. The steel is hardened to about 60HRC. This is a great Swedish stainless steel that is well-liked in the knife industry for its rugged and easy-to-maintain characteristics. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 6.4 oz (181 g) Blade Length: 145 mm Total Length: 266 mm Spine Thickness at Heel: 3 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchho15||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-honesuki-150mm-231.png||||||Takayuki Grand Chef Honesuki 150mm||10041||newarrivals||New Arrivals > ||175.000 ||||||||||||1||1||1||0||||||||The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
The Takayuki Grand Chef Honesuki is made with top-quality Bohler N690 stainless steel. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.
The blade design is asymmetric, so it is best suited for a right-handed user. This knife will dispatch poultry and other smaller boned items with ease and efficiency.
We really like these knives and believe they represent a great alternative to those wanting a true Japanese-style knife that is easy to use and maintain.
Our honesuki sayas do not fit this knife; we recommend the blade guard instead. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 5.9 oz (168 g) Blade Length: 151 mm Total Length: 266 mm Spine Thickness at Base: 3 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchki26||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-kirtsuki-260mm-59.png||||||Takayuki Grand Chef Kiritsuke 260mm||10049||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||300.000 ||||||||||||1||1||1||0||||||||The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
Takayuki Grand Chef Kiritsuke 260mm is made with Swedish Steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make N690 is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded as one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.
The POM handle is attached to the blade with three stainless rivets. Both handle and stainless bolster are finished very well and feel great in your hand.
A saya is included. Maker: Sakai Takayuki Location: Sakai, Japan Knife Line: Grand Chef Steel: N690 Stainless HRC: 60-61 Weight: 8.3 oz (236 g) Blade Length: 262 mm Total Length: 397 mm Spine Thickness at Heel: 2 mm Blade Height: 35 mm Black Fitted Saya inc||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchki30||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-kiritsuke-300mm-231.png||||||Takayuki Grand Chef Kiritsuke 300mm||10047||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||345.000 ||||||||||||1||1||1||0||||||||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 as one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.
The black POM handle is attached to the blade with three stainless rivets. Both the handle and the stainless bolster are finished very well and feel great in your hand. A saya is included.
A saya is included. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Western Weight: 8.6 oz (246 g) Blade Length: 288 mm Total Length: 433 mm Spine Thickness at Heel: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchswstpe||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-swedish-stainless-petty-120mm-118.png||||||Takayuki Grand Chef Petty 120mm||10002||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||125.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 2.3 oz (64 g) Blade Length: 122 mm Total Length: 229 mm Spine Thickness at Heel: 2 mm Blade Height: 23 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|grandchef2||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-150mm-445.png||||||Takayuki Grand Chef Petty 150mm||10004||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||150.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N685. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 2.8 oz (80 g) Blade Length: 147 mm Total Length: 259 mm Spine Thickness at Heel: 2 mm Blade Height: 26 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchpe15||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-150mm-452.png||||||Takayuki Grand Chef Petty 150mm||10604||newarrivals||New Arrivals > ||145.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword-making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: Magnolia Octagonal Ferrule: Buffalo Horn Weight: 2.2 oz (62 g) Blade Length: 152 mm Total Length: 285 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchpe18||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-180mm-243.png||||||Takayuki Grand Chef Petty 180mm||10605||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||180.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N685. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N685 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword-making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N685 Stainless Steel Hardness: HRC 60 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 2.4 oz (70 g) Blade Length: 183 mm Total Length: 323 mm Spine Thickness at Heel: 2 mm Blade Height: 31 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchaepe21||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-aeb-l-petty-210mm-122.png||||||Takayuki Grand Chef Petty 210mm||10022||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||175.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N685 Stainless Steel Hardness: HRC 60 Handle: POM Weight: 4.5 oz (128 g) Blade Length: 205 mm Total Length: 327 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchswstsa||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-swedish-stainless-salmon-slicer-300mm-115.png||||||Takayuki Grand Chef Salmon Slicer 300mm||10107||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||280.000 ||||||||||||1||1||1||0||||||||Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife, it is far easier to sharpen than a single-sided knife and will be a good fit for both left- and right-handed users. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Western Weight: 6.2 oz (176 g) Blade Length: 300 mm Total Length: 423 mm Spine Thickness at Heel: 2 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchaesakn||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-aeb-l-santoku-knife-180mm-138.png||||||Takayuki Grand Chef Santoku 180mm||10050||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||165.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Santoku is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory and hardens it to about 60 HRC. As it is a mono steel blade there is no cladding of other steels which means that you have a knife with superior stainless properties. This results in an easy-to-maintain knife that so many chefs appreciate. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service.
The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. The symmetrical 50/50 grind, coupled with the gently curved belly, make this a good choice for cooks of all types and cutting preferences. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Edge Grind: Double Bevel Weight: 5.9 oz (168 g) Blade Length: 180 mm Total Length: 300 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchsegy21||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-gyuto-210mm-13.png||||||Takayuki Grand Chef Seigaiha Gyuto 210mm||10254||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||235.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki has been making knives in Sakai for over 600 years, and the Grand Chef series has been the flagship of their modern lineup for four decades. The Seigaiha line is where that heritage lands in 2024 - a new flagship built around Bohler N685 stainless steel from the EU and Sweden, finished in a 45-layer Damascus construction that produces a blade pattern inspired by the traditional Seigaiha motif. Seigaiha - literally blue sea wave - is one of the oldest decorative patterns in Japanese culture, used for centuries to represent eternity, peace, and resilience. On this knife it is not a marketing conceit. The wave pattern runs through the Damascus layers and gives the blade a character that is genuinely distinctive among production knives at this price.
The technical story is as compelling as the visual one. Aoki Hamono, the manufacturer behind the Sakai Takayuki name, developed what they call the Vertical Thin Blade Spec specifically for the Seigaiha line - an ultra-fine grind that reduces cutting resistance noticeably compared to the standard Grand Chef profile. The result is a blade that moves through food with less drag and more precision than you would expect from a western-handled Damascus knife at this price point. Bohler N685 carries a 0.9% carbon content and more than 17% chromium, hardened to HRC 60, which gives it strong corrosion resistance alongside the edge retention you need from a serious all-purpose gyuto. The black pakka wood handle pairs with a stainless steel bolster in a western format that is immediately familiar and comfortable for cooks coming from European-style knives.
Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows fingerprints and water spots more readily than a matte finish, so a quick wipe after use keeps it looking its best. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchsegy24||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-gyuto-240mm-13.png||||||Takayuki Grand Chef Seigaiha Gyuto 240mm||10255||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||250.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Grand Chef Seigaiha Gyuto 240mm is the larger, more powerful expression of this refined flagship series. Made by Aoki Hamono in Sakai, Japan, it features Swedish Bohler N685 stainless steel with 45-layer stainless Damascus cladding. The flowing Seigaiha wave pattern blends traditional Japanese design with modern stainless performance, giving the knife a distinctive look without sacrificing everyday practicality.
The longer 240mm blade provides excellent draw length and efficiency for slicing proteins, cutting vegetables, and handling larger prep work. The thin, refined grind reduces resistance and helps the knife move smoothly through food with clean, precise cuts. Despite its size, it feels well-balanced and responsive on the board, while the black pakka wood handle and stainless bolster offer a comfortable western-style grip for extended use.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to protect the edge.
Maker: Aoki Hamono Brand: Sakai Takayuki Grand Chef Seigaiha Location: Sakai, Japan Construction: 45 Layer Damascus Edge Steel: Bohler N685 Stainless Steel Cladding: Stainless Damascus HRC: 60 +/-1 Edge Grind: Double Bevel Handle: Black Pakka Wood Bolster: Stainless Steel Weight: 7.2 oz / 204 g Blade Length: 240 mm Total Length: 385 mm ||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchsena16||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-nakiri-160mm-13.png||||||Takayuki Grand Chef Seigaiha Nakiri 160mm||10253||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||210.000 ||||||||||||1||1||1||0||||||||The nakiri - Japan's dedicated vegetable knife - earns its reputation through one specific design choice: a flat edge that makes full contact with the cutting board on every stroke. No heel gap, no tip curve, no rocking motion required. You push, the entire edge lands, and you lift. For cooks who do serious vegetable prep, it is a more efficient and more precise tool than any all-purpose knife. The Seigaiha Nakiri brings that functionality to a knife built by Aoki Hamono in Sakai around Bohler N685 stainless steel and the 45-layer Damascus wave construction that defines the Grand Chef Seigaiha line.
At 160mm this is a compact, maneuverable blade that works well in tighter kitchen spaces and for cooks with smaller hands. The Vertical Thin Blade Spec grind that Aoki developed for this line reduces cutting resistance throughout the blade - particularly relevant on a nakiri, where the flat profile means the full blade height is pushing through food on every cut. The Seigaiha wave Damascus pattern runs through all 45 layers and gives the blade a visual character that stands out from standard production nakiris at this price. Bohler N685 carries 0.9% carbon and more than 17% chromium, hardened to HRC 60, with strong corrosion resistance and good edge retention for everyday kitchen use. Black pakka wood handle with stainless steel bolster.
Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows water spots readily, so a quick wipe after use keeps it looking sharp. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and twisting or prying motions that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchse||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-petty-150mm-56.png||||||Takayuki Grand Chef Seigaiha Petty 150mm||10251||resources > petty-knives > 150mmpettys||Knife Types > Petty Knives > 150-165mm Pettys > ||205.000 ||||||||||||1||1||1||0||||||||At 3.2 oz and 150mm, the Seigaiha Petty is the lightest and most precise knife in the Grand Chef Seigaiha lineup - built for the detail work that a gyuto or santoku cannot do as well. Trimming, segmenting citrus, breaking down shallots, peeling, in-hand cutting - tasks where a smaller blade, a pointed tip, and a thin grind matter more than length or weight. Aoki Hamono builds this with the same Bohler N685 stainless steel core and 45-layer Damascus wave construction as the rest of the Seigaiha line, which means the Seigaiha wave motif runs through the blade at a scale that actually shows well on a shorter knife.
The petty format is also where the Vertical Thin Blade Spec grind pays dividends most clearly. A thinner grind on a small blade translates directly into more feedback and more control during fine work - you can feel exactly where the edge is and what it is doing. Bohler N685 at HRC 60 gives this enough edge retention to stay sharp through heavy prep sessions without becoming difficult to touch up on stones. At $205 it is also the most accessible entry point into the Seigaiha line, and for cooks who already have a larger chef knife they are happy with, it is a strong complement or an easy-to-justify addition to the block. Black pakka wood handle, stainless bolster, double bevel grind for right- and left-handed cooks.
Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows water spots readily, so a quick wipe after use keeps it looking its best. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchsesa18||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-santoku-180mm-13.png||||||Takayuki Grand Chef Seigaiha Santoku 180mm||10252||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||220.000 ||||||||||||1||1||1||0||||||||The santoku - Japan's three virtues knife, named for its ability to handle meat, fish, and vegetables equally well - is the format that most home cooks reach for first, and the Seigaiha Santoku is one of the finest examples of what a western-handled santoku can be. Built by Aoki Hamono in Sakai, it brings the full Grand Chef Seigaiha package into a compact 180mm blade that is easy to maneuver, quick to reposition, and comfortable through extended prep sessions without the fatigue that can come from a longer knife.
The blade uses 45 layers of Damascus construction over a Bohler N685 stainless steel core - the same EU and Swedish steel that defines the entire Seigaiha line. N685 carries 0.9% carbon and over 17% chromium, hardened to HRC 60, which gives it strong corrosion resistance and genuine edge retention. The Vertical Thin Blade Spec grind that Aoki Hamono developed specifically for this line reduces cutting resistance noticeably, letting the knife move through food with less drag than the blade thickness would suggest. The Damascus wave pattern - inspired by the traditional Seigaiha motif representing eternity and calm - runs through all 45 layers and gives the blade a distinctive look that holds up under close inspection. Black pakka wood handle, stainless steel bolster, double bevel grind suitable for right- and left-handed cooks.
Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows water spots more readily than a matte finish, so a quick wipe after use keeps it looking its best. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchsu27||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-sujihiki-270mm-315.png||||||Takayuki Grand Chef Sujihiki 270mm||10624||newarrivals||New Arrivals > ||200.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Sujihiki is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword-making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: Ho Wood Octagonal Ferrule: Buffalo Horn Weight: 4.0 oz (112 g) Blade Length: 271 mm Total Length: 420 mm Spine Thickness at Heel: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchswstsu||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-swedish-stainless-sujihiki-270mm-112.png||||||Takayuki Grand Chef Sujihiki 270mm Western||10024||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||225.000 ||||||||||||1||1||1||0||||||||Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife, it is far easier to sharpen than a single-sided one and will be a good fit for both left- and right-handed users. Brand: Takayuki Line: Grand Chef Location: Sakai, Japan Construction: Mono Steel Steel: Bohler N690 Stainless Steel Hardness: HRC 60 Handle: POM Western Weight: 5.0 oz (144 g) Blade Length: 268 mm Total Length: 388 mm Spine Thickness at Heel: 2 mm Blade Height: 32 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukihamura||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hamura-77.png||||||Takayuki Homura||||shopbysteel > blue2steel||Shop by Steel > Blue #2 Steel > ||||||||||||||0||1||0||0||||tahobl2ke19 homura2 tahobl2pe15 tahobl2ko21 tahobl2kosu2 tahobl2ko24 satahebl2key tahobl2sa30 satagubl2pe1 satahogu satahogu21 homura1 satahoguke30 homura||||Takayuki Homura is a top-of-the-line knife made by our friends at Sakai Takayuki. Handmade with beautiful grinds, this line of is handmade and double bevel with iron cladding. It was created by Yamashita-san and Doi san.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahobl2ke19||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kengata-195mm-156.png||||||Takayuki Homura Blue #2 Kengata 195mm||2251||shopbysteel > blue2steel > takayukihamura||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||700.000 ||||||||||||1||1||1||0||||||||We have a soft spot for bunka-style blades. The added height, compact dimensions, and reverse tanto tip add up to a kitchen utensil of extreme versatility. It is a wonder tool for most cutting and slicing tasks around the kitchen. Its shorter length makes it easy to handle and a great choice for smaller boards and hands. The shape also gives the knife a rigid and superbly controlled feel.
This is no ordinary bunka, however. It is a stunning example of the art of blade-making, supremely fit for use or simply as a collectible. The fit and finish of the blade and handle are as good as it gets. The heat treatment and grinds are also world-class. The core of the blade is made from Aogami 2 high-carbon steel by the Hitachi Metals Company. This steel is highly sought after and is made from Japanese pure sand irons at their famous Yasugi plant in Shimane Prefecture. It is coveted for its great edge retention and ability to take a very acute edge.
The inner core is laminated with a soft iron, which protects the Shirogami and adds a shock-absorbing attribute to the knife. The blade face has a high primary grind, which looks like a single-bevel blade. The aesthetic quality of the three different finishes on the blade faces is beautiful. Together with the wonderful handle made from rosewood, nickel silver, and buffalo horn, this adds up to a knife that is as much a looker as it is a performer. A matching black saya is included. Brand Name: Sakai Takayuki Blacksmith: Itsuo Doi, Suogo Yamazuka Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge: Blue #2 Edge Grind: Double Bevel, Even (see photo) Knife Type: Kengata (Bunka) Handle: Rosewood Octagonal Spacer: Nickel Silver Weight: 6.6 oz (188 g) Blade Length: 178 mm Total Length: 338 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Black Saya Included||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|homura2||item-1||solidtemplate||keijirodoi||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-71.png||||||Takayuki Homura Blue #2 Kengata 225mm||2252||specials > forknco > keijirodoi||Resources > For Knife Collectors > Doi Knives > ||855.000 ||||||||||||1||1||1||0||||||||The Homura line comes out of Sakai, Japans most storied knife-making city, and represents a collaboration between two accomplished craftsmen — Itsuo Doi, who forges the blades, and Suogo Yamazuka, whose white handle grinds are a defining feature of the series. The result is a knife that brings together the precision of Sakai forging tradition with a level of finish and fit that places the Homura among the more refined offerings in the Takayuki catalog. This kengata — a large bunka variant with an extended, sword-like tip — is among the most striking expressions of that collaboration.
The blade is built around an Aogami (blue paper steel) #2 core, hardened to 62 HRC and clad in soft iron using the san mai method. Aogami #2 is one of the benchmark carbon steels in Japanese cutlery — highly regarded for its ability to take an exceptionally keen edge and hold it through sustained use, while remaining approachable on water stones. The soft iron cladding absorbs shock and protects the harder core, extending both edge life and blade longevity. The finish is a three-part composition: the kasumi (hazy) contrast polish of the cladding, a polished core line running along the shinogi, and the refined bevel of Yamazukas grind — understated at a glance, precise on closer inspection. At 54mm blade height and 207mm blade length, the kengata format gives this knife a commanding presence on the board while the aggressive reverse-tanto tip remains capable and accurate for detail work. The octagonal ebony handle is fitted with a nickel silver spacer and buffalo horn ferrule. A matching black saya is included.
What Customers Are Saying: Early reviewers describe this as a workhorse that does not need to be babied — a direct endorsement of Doi forging and how it handles dense produce and sustained use without complaint. Multiple owners note the out-of-the-box edge is solid and that taking it to a high-grit stone — 6K or 10K — unlocks a noticeably higher level of performance, with the edge holding well and retaining some tooth through regular use. The reactivity of the Aogami #2 is noted as lower than expected for carbon steel, which owners attribute to the quality of Doi heat treatment. The ebony handle, horn ferrule, and copper spacer receive consistent praise for execution and elegance.
Care Instructions: Aogami #2 is a reactive carbon steel that will develop a natural patina with use. Wipe the blade clean during prep when cutting acidic ingredients and dry it thoroughly after each use — never leave it wet or in a drying rack. Hand wash only. Apply a light coat of camellia oil if storing for any extended period. Sharpen on quality water stones; the steel responds well and rewards careful technique with an exceptional edge. Store in the included saya when not in use.
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. A matching black saya is included. Maker: Takayuki Location: Sakai, Japan Blacksmith: Itsuo Doi Knife Shape/Style: Kengata Yanagiba Edge Steel: Blue #2 Edge Grind: Even Weight: 8.0 oz (228 g) Blade Length: 286 mm Total Length: 460 mm Spine Thickness at Base: 4 mm Blade Height: 38 mm Saya: Included||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahobl2ko21||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-210mm-227.png||||||Takayuki Homura Blue #2 Kogetsu 210mm||2256||shopbysteel > blue2steel > takayukihamura||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||500.000 ||||||||||||1||1||1||0||||||||We are pleased to be able to present another great knife made by one of our favorite blacksmiths, Itsuo Doi. He is the son of the famed blade maker Keijiro Doi and has been making top-shelf knives for many years. Following in such illustrious footsteps can be a daunting task, but Itsuo-san has more than accounted for himself in this industry.
This is an unusual knife, but one that would find favor with a variety of users from die-hard rocking cutters to butchers and grill masters. The blade is fashioned from Aogami 2 steel which is a favorite of many knife users and aficionados. It is one of the harder steels to forge but when done correctly can stand up to virtually any other steel in terms of edge retention, wear resistance, and toughness. The inner core is clad with a soft iron for added strength and durability. The outer layer is finished with a fine satin look, while the edge Aogami steel is polished to a high luster.
The blade is attached to a beautifully made octagonal handle made from Japanese yew (taxus cuspidata) wood. Japanese yew wood is dense, hard, and has a beautiful luster. In fact, it was commonly used to make ceremonial and exotic tools for high-level officials in ancient Japan. The ferrule is made from black buffalo horn and is perfectly mated to the wood handle.
This is a limited edition item that would make a wonderful addition to any collection or serious knife user's quiver. A matching black saya is included. Brand Name: Sakai Takayuki Blacksmith: Itsuo Doi Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge: Blue #2 Edge Grind: Double Bevel, Even Knife Type: Kogetsu (Gyuto) Handle: Yew Octagonal Ferrule: Black Buffalo Horn Saya: Included Weight: 6.1 oz (173 g) - Trust this vs. the video Blade Length: 199 mm Total Length: 355 mm Spine Thickness at Heel: 3 mm Blade Height: 49 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahobl2ko24||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-240mm-233.png||||||Takayuki Homura Blue #2 Kogetsu 240mm||2254||shopbysteel > blue2steel > takayukihamura||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||600.000 ||||||||||||1||1||1||0||||||||If you are a regular on our site, you will know that we love finding unusual blades, blacksmiths, and applications of the knife-making art. One look at this blade is all you need to see that we have succeeded at finding another of these unique knives.
This is a butcher-style knife but with a twist. It looks like a fat scimitar or an upside-down santoku. Or maybe the offspring of an encounter between the two! The unusual upswept tip and the very flat edge profile result in a knife with a very different look and feel on the cutting board. We think it would make a killer tool for breaking down sides of beef or for folks using it for barbecue competitions who want to show off!
The core steel is the ever-popular Hitachi Blue #2 high-carbon alloy. It is clad with a softer iron to protect and dampen the blade. The cladding is applied in the san-mai style, where the outer layer, or jigane, is only on the face and not wrapped over the spine. As such, it needs care with drying and cleaning. It will corrode if not given this attention. The cladding has a really well-done brushed satin finish that 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 the handle and blade is of the highest order. A matching black saya is included.
Made by the illustrious blacksmith Itsuo Doi, this is a knife of unusual design made with extraordinary finesse. Brand Name: Sakai Takayuki Blacksmith: Itsuo Doi Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge: Blue #2 Edge Grind: Double Bevel, Even (see photo) Knife Type: Kogetsu (Gyuto) Handle: Yew Octagonal Ferrule: Black Buffalo Horn Saya: Included Weight: 8.1 oz (230 g) Blade Length: 242 mm Total Length: 403 mm Spine Thickness at Base: 3 mm Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahobl2kosu2||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-sujihiki-240mm-225.png||||||Takayuki Homura Blue #2 Kogetsu Sujihiki 240mm||2257||resources > sujihikis > sujihiki240mm||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||525.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki is a name that is known by knife users and collectors worldwide. This is not surprising considering they have been making blades for over 600 years! The famed company started up in Sakai during the 16th century making blades to trim and cut tobacco. Sakai Takayuki is now owned by Aoki-Hamano Seisakusho Company. They work with some of Japan’s best blacksmiths to create their many different lines of knives, including the Homura range made by famed blade maker, Itsuo Doi.
The core steel of this 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 that 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 a buffalo horn ferrule. The fit and finish of both blade and handle are world-class. A matching black saya is included. Brand Name: Sakai Takayuki Blacksmith: Itsuo Doi Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge: Blue #2 Edge Grind: Double Bevel, Even (see photo) Knife Type: Hien (Sujihiki) Handle: Yew Octagonal Ferrule: Buffalo Horn Saya: Included Weight: 7.4 oz (210 g) Blade Length: 230 mm Total Length: 390 mm Spine Thickness at Base: 3 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahobl2pe15||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-petty-150mm-250.png||||||Takayuki Homura Blue #2 Petty 150mm||2258||shopbysteel > blue2steel > takayukihamura||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||395.000 ||||||||||||1||1||1||0||||||||The Takayuki Homura Blue #2 Petty is a fascinating and rather unique knife that shares its profile with a small range of gyutos that have been forged by Itsuo Doi. These knives have a very sleek and simple beauty that features a graceful curved blade edge and a spine that is straight all the way to the tip.
Itsuo Doi is one of our favorite blacksmiths. His reputation has risen to the point that he is considered one of the true greats working in Sakai. His knives are very recognizable, rather like those 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. A matching black saya is included. Weight: 2.7 oz (78 g) Blade Length: 146 mm Total Length: 290 mm Spine Thickness at Base: 2 mm Blade Height: 31 mm Saya included||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahobl2sa30||item-1||solidtemplate||yanagibas300mm||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-sakimaru-300mm-338.png||||||Takayuki Homura Blue #2 Sakimaru 300mm||2259||resources > sashimi-knives > yanagibas300mm||Knife Types > Yanagibas > Yanagibas 300mm > ||825.000 ||||||||||||1||1||1||0||||||||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. A matching black saya is included. Brand Name: Sakai Takayuki Blacksmith: Itsuo Doi Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge: Blue #2 Edge Grind: Double Bevel, Even Knife Type: Sakimaru (Sujihiki) Handle: Yew Octagonal Ferrule: Buffalo Horn Saya: Included Weight: 7.7 oz (218 g) Blade Length: 298 mm Total Length: 457 mm Spine Thickness at Base: 3 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satahogu21||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-homura-guren-210mm-63.png||||||Takayuki Homura Guren Gyuto 225mm||1187||shopbysteel > blue2steel > takayukihamura||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||400.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Homura Guren is a series of high-quality kurouchi knives hammer-forged by Mr. Itsuo Doi using Blue 2 steel. Unique but tried and tested profiles, hand hammered finishes, and convex grinds make these lookers as well as performers. Brand: Sakai Takayuki Blacksmith: Doi san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Iron Handle: Urushi Oak Octagonal, Burnt Finish Edge Grind: Even 50/50 Weight: 8.1 oz (230 g) Blade Length: 208 mm Total Length: 375 mm Spine Thickness at Base: 3 mm Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satahoguke30||item-1||solidtemplate||yanagibas300mm||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-homura-guren-kengata-300mm-87.png||||||Takayuki Homura Guren Kengata Yanagi 300mm||1189||resources > sashimi-knives > yanagibas300mm||Knife Types > Yanagibas > Yanagibas 300mm > ||400.000 ||||||||||||1||1||1||0||||||||Looking for a high-performing, stylish knife? Look no further than the Sakai Takayuki Homura Guren series kengata yanagiba.
Crafted from Blue #2 carbon steel and expertly forged by blacksmith Itsuo Doi, this knife features a hammered (Tsuchime) finish and a single bevel, right-hand grind for exceptional performance. The blade measures 285mm on the edge, with a thickness of 4.5mm at the heel.
The handle is made from Urushi lacquered oak with a burnt finish for a unique look, while the blade is finished with a Kurouchi to combat potential rust and patina.
The craftsmen of Sakai Takayuki carefully finish each knife, so you can be confident that it will perform right out of the box. Please note that a cover is not included with this knife. Brand: Sakai Takayuki Blacksmith: Doi san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Iron Finish: Tsuchime Kurouchi Tip: Kengata Style Type: Yanagiba Handle: Urushi Oak Octagonal, Burnt Finish Weight: 10.7 oz (304 g) Blade Length: 285 mm Spine Thickness at Base: 4.5 mm Blade Height: 39 mm Edge Grind: Single Bevel, Traditional Right||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satahogu||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-homura-guren-125.png||||||Takayuki Homura Guren Nakiri 180mm||1186||newarrivals||New Arrivals > ||340.000 ||||||||||||1||1||1||0||||||||This is a series of high quality kurouchi knives hammer forged by Mr. Itsuo Doi using Blue 2 steel. Unique but tried and tested profiles, hand-hammered finishes, and convex grinds make these lookers as well as performers. Brand: Sakai Takayuki Blacksmith: Doi san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Edge Grind: Even 50/50 Cladding: Iron Handle: Urushi Oak Octagonal, Burnt Finish Weight: 8.6 oz (246 g) Blade Length: 162 mm Total Length: 326 mm Spine Thickness at Base: 3 mm Blade Height at Front: 56 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satagubl2pe1||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-guren-blue-2-petty-150mm-206.png||||||Takayuki Homura Guren Petty 150mm||1185||shopbysteel > blue2steel > takayukihamura||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||250.000 ||||||||||||1||1||1||0||||||||Introducing the Homura Guren series, expertly handcrafted by Sakai master blacksmith Itsuo Doi. These knives feature Aogami #2 steel cores, clad in soft iron, and heat-treated to 62-63 HRC for outstanding edge retention. The distal tapering and precise edge geometry ensure flawless performance, while the kurouchi tsuchime finish gives each blade a unique, rustic look.
With hand-hammered finishes and convex grinds, these knives are both stunning and practical. The burnt Japanese oak wa handle, coated in urushi lacquer, offers a traditional, durable grip. Each knife is engraved with Itsuo Doi's personal seal, ensuring authenticity and artistry. Brand: Sakai Takayuki Blacksmith: Doi san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Iron Edge Grind: Even 50/50 Handle: Urushi Oak Octagonal, Burnt Finish Weight: 3.5 oz (100 g) Blade Length: 140 mm Total Length: 279 mm Spine Thickness at Base: 3 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|homura||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/homura-93.png||||||Takayuki Homura Guren Yanagiba 300mm||01190||shopbysteel > blue2steel > takayukihamura||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||450.000 ||||||||||||1||1||1||0||||||||Crafted with unparalleled skill and dedication, the Homura Guren series by Sakai Takayuki stands as a beacon of high-quality Kurouchi craftsmanship. Each knife in this prestigious collection is forged by the esteemed blacksmith Itsuo Doi, employing the revered Blue #2 steel. Through a meticulous hammer-forging process, these knives not only boast unique and proven profiles but also feature hand-hammered finishes and convex grinds, marrying aesthetic beauty with unmatched performance.
Itsuo Doi, heir to the legendary blacksmith Keijiro Doi, continues a family legacy of crafting the finest hand-forged knives for over seven decades. As a mark of authenticity and excellence, Mr. Doi's family emblem is delicately engraved near the logo on each blade, symbolizing a heritage of quality.
The series' namesake, Guren, or Red Lotus, draws inspiration from the mesmerizing red flames produced by burning fine pine charcoal in the Doi family's forge, reflecting the vibrant spirit and passion infused in every knife.
At the heart of these exquisite knives lies the renowned Aoko or Blue Paper (Aogami) No.2 Steel, made from the famed Yasugi steel. This prime high-carbon steel is celebrated for its superior wear resistance and toughness, making it a preferred choice for the creation of high-end Japanese kitchen knives. Brand: Sakai Takayuki Blacksmith: Doi san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Iron Finish: Kurouchi Tsuchime Handle: Urushi Oak Octagonal, Burnt Finish Edge: Traditional Single Bevel Grind, Right Weight: 11.5 oz (326 g) Blade Length: 299 mm Total Length: 453 mm Spine Thickness at Base: 5 mm Blade Height: 39 mm Tip: Genbu Style||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|homura1||item-1||solidtemplate||takayukihamura||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagiba-300mm-42.png||||||Takayuki Homura Guren Yanagiba 300mm||1188||shopbysteel > blue2steel > takayukihamura||Shop by Steel > Blue #2 Steel > Takayuki Homura > ||410.000 ||||||||||||1||1||1||0||||||||Crafted with unparalleled skill and dedication, the Homura Guren series by Sakai Takayuki stands as a beacon of high-quality Kurouchi craftsmanship. Each knife in this prestigious collection is forged by the esteemed blacksmith Itsuo Doi, employing the revered Blue 2 steel. Through a meticulous hammer-forging process, these knives not only boast unique and proven profiles but also feature hand-hammered finishes and convex grinds, marrying aesthetic beauty with unmatched performance.
Itsuo Doi, heir to the legendary blacksmith Keijiro Doi, continues a family legacy of crafting the finest hand-forged knives for over seven decades. As a mark of authenticity and excellence, Mr. Doi's family emblem is delicately engraved near the logo on each blade, symbolizing a heritage of quality.
The series' namesake, Guren, or Red Lotus, draws inspiration from the mesmerizing red flames produced by burning fine pine charcoal in the Doi family's forge, reflecting the vibrant spirit and passion infused in every knife.
At the heart of these exquisite knives lies the renowned Aoko or Blue Paper (Aogami) No.2 Steel, made from the famed Yasugi steel. This prime high-carbon steel is celebrated for its superior wear resistance and toughness, making it a preferred choice for the creation of high-end Japanese kitchen knives. Brand: Sakai Takayuki Blacksmith: Doi san Location: Sakai, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 Cladding: Iron Finish: Kurouchi Tsuchime Handle: Urushi Oak Octagonal, Burnt Finish Edge: Traditional Single Bevel Grind, Right Weight: 9.6 oz (274 g) Blade Length: 298 mm Total Length: 451 mm Spine Thickness at Base: 5 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukiinox||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-78.png||||||Takayuki Inox||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||fufkmbo14 taincl21 taingy21 taingy24 tainde13 tainus16 tainde16 tainde18 tainmu18 tainya24 tainya27 tainya30 satast tainde15leha toinlehade18 tainde18leha tainya24leha tainya27leha tainya30leha||||Takayuki Inox is a value line of stainless steel knives made by one of the top makers in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fufkmbo14||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/fujiwara-fkm-stainless-boning-145mm-177.png||||||Takayuki Inox Boning Knife 145mm||11041||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||125.000 ||||||||||||1||1||1||0||||||||We've recently upgraded this model (formerly Fujiwara FKM semi-stainless) to fully stainless steel and a much more durable handle. These tough, and good-looking knives are the product of years of research and age-old craftsmanship, conjoined over 600 years of knife making.
The Takayuki Inox Honesuki is made from stainless steel, which Takayuki calls Inox. Inox is derived from the French “inoxydable,” and is usually an alloy with a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it is a full stainless alloy that is stamp-cut to produce the mono-steel blade.
The honesuki is a Japanese-style boning knife that differs from the western variety in several ways. Primary among them is the triangular shape and very stiff blade. It works well as a poultry knife, but will also perform most deboning or filleting tasks. It is not designed to cut through bones, however. This particular blade is ground on both sides with an asymmetrical edge that favors right-handed users.
The blade is mated to a western style handle made from POM. POM, or polyoxymethylene, is a very stable material perfectly suited for use in the kitchen. This nicely made handle is attached to the full tang with three stainless rivets. Maker: Takayuki Location: Sakai, Japan Weight: 6.2 oz (176 g) Blade Length: 155 mm Total Length: 274 mm Spine Thickness at Base: 2.5 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taincl21||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-cleaver-210mm-236.png||||||Takayuki Inox Cleaver 210mm||20041||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||165.000 ||||||||||||1||1||1||0||||||||Chinese-style cleavers have become increasingly popular in the west of late. Their multi-purpose abilities have led them to become a favorite with many chefs, both professional and on the home front. The sharp edge of the blade is used for cutting, while the blunter top edge is used to pound and tenderize meat. Turned on its side, the cleaver is an excellent tool for smashing garlic and ginger. You can even use it to transfer food from cutting board to pan. These knives are probably the most popular blade style in the world, and for good reason.
The Takayuki Inox Cleaver 210mm is of medium length and height. The blade edge runs just over 210mm while the height is a well-proportioned 94mm. It is a thin blade at 2mm at the heel and weighs in at about 442g.
The steel used for this knife is dubbed Inox, which is a generic term used by many knife makers for a stainless steel that has a high chromium content. This alloy is a molybdenum-style steel, which will take a very sharp edge while being easy to sharpen and maintain.
The design is a full tang style with a simple bolsterless handle made from POM (polyoxymethylene). This is a very stable and tough material that is perfectly suited for the rigors of daily use in a busy kitchen. Together with the stainless blade, this results in a knife that is an easy-to-care-for workhorse. Add in the very keen price point and you have a cleaver for all users and uses. Weight: 15.5 oz (442 g) Blade Length: 213 mm Total Length: 315 mm Spine Thickness: 2 mm Blade Height: 94 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tainde13||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-135mm-118.png||||||Takayuki Inox Deba 135mm||4334||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||155.000 ||||||||||||1||1||1||0||||||||We are very enamored with the products made by Sakai Takayuki Knives. Their parent company, Aoki Hamono Co., Ltd. is located in Sakai/Osaka Prefecture. They have been making blades for over 600 years and have products that span the entire spectrum of kitchen knife styles, constructions, and price points.
The lovely deba featured here is a handmade traditional blade using a very rugged stainless steel called AUS8A. This is a high chromium molybdenum steel which is easy to sharpen while possessing great edge retention.
Debas are one of the trinity of Japanese kitchen knives. Designed to cut and process fish, they have a very thick spine and tall stout blade. They are a single sided blade so the cutting angle is very acute, and thus exceptionally sharp. It should be noted that maintaining and using single-edged blades requires a completely different set of skills over double-edged blades. Sharpening in particular is a more specialized task and should only be attempted by someone who has experience with these types of knives. As this is a single bevel blade, it is intended for right-handed users.
The blade is finished with some lovely Kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule. Maker: Takayuki Location: Sakai, Japan Construction: Hammer Forged, Single Bevel, Traditional Grind Right Handed Only Steel: Inox (Stainless Steel) Weight: 6.5 oz (186 g) Blade Length: 137 mm Total Length: 265 mm Spine Thickness at Base: 6 mm Blade Height: 46 mm Handle: D-Shaped Ho Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tainde15leha||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-150mm-left-handed-214.png||||||Takayuki Inox Deba 150mm Left Handed||4835||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||240.000 ||||||||||||1||1||1||0||||||||Takayuki Inox Deba 150mm Left Handed. Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line comprises price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high-carbon molybdenum steel that is very corrosion-resistant.
The deba knife was created in Sakai, Osaka, Japan. Originally, the Portuguese had requested the slicing of large amounts of tobacco, and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle-length blade, sharp edge, and thick spine, it became a multipurpose knife that found particular favor in the chopping of proteins (mainly fish, as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design, so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule. Brand: Sakai Takayuki Blade Orientation: Left Handed Weight: 7.9 oz (224 g) Blade Length: 150 mm Total Length: 290 mm Spine Thickness at Base: 7 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tainde16||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-165mm-118.png||||||Takayuki Inox Deba 165mm||4336||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||180.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery are price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high-carbon molybdenum steel that is very corrosion-resistant.
The deba knife was created in Sakai, Osaka, Japan. Originally, the Portuguese had requested the slicing of large amounts of tobacco, and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle-length blade, sharp edge, and thick spine, it became a multipurpose knife that found particular favor in the chopping of proteins (mainly fish, as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design, so it is only usable by right-handed chefs. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule. Weight: 9.8 oz (278 g) Blade Length: 165 mm Total Length: 305 mm Spine Thickness at Base: 7 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toinlehade18||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-inox-left-handed-deba-180mm-93.png||||||Takayuki Inox Deba 165mm Left Handed||4836||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||260.000 ||||||||||||1||1||1||0||||||||Takayuki Inox Deba 165mm Left Handed. Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery comprises price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high-carbon molybdenum steel that is very corrosion-resistant.
The deba knife was created in Sakai, Osaka, Japan. Originally, the Portuguese had requested the slicing of large amounts of tobacco, and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle-length blade, sharp edge, and thick spine, it became a multipurpose knife that found particular favor in the chopping of proteins (mainly fish, as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule. Brand: Sakai Takayuki Blade Orientation: Left Handed Weight: 9.0 oz (256 g) Blade Length: 167 mm Total Length: 310 mm Spine Thickness at Base: 7 mm Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tainde18||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-180mm-124.png||||||Takayuki Inox Deba 180mm||4337||newarrivals||New Arrivals > ||205.000 ||||||||||||1||1||1||0||||||||The deba knife was originally developed in the famed knife-making city of Sakai, a port town near Osaka. The first blades made in the region were actually made to cut tobacco. These days, the deba is primarily used to clean and fillet fish and dress poultry and other proteins. Its most obvious feature is its very thick spine and heavyweight. For all of its apparent bulk, it is a delicate knife in use, as the thin edge allows the chef to feel the bones and joints as the knife cuts through the flesh. Deba knives come in several varieties, including the longer Mioroshi-deba, the shorter Ko-deba, and the medium-sized Ai-deba.
This particular knife is a standard or Hon-deba. Its blade is stout and thick at the spine. It has a very well-executed primary bevel that gets very thin at the edge. It is constructed from stainless steel, which Takayuki brands as Inox. This is a generic term for many stainless alloys, including the AUS8A steel used in this application. This stainless steel is very tough and corrosion-resistant, making this a very easy-to-use knife with less concern given to rusting or staining. The simple D-shaped ho-wood handle and buffalo horn ferrule are a perfect match for this traditional Japanese knife. Weight: 11.2 oz (320 g) Blade Length: 181 mm Total Length: 333 mm Spine Thickness at Base: 7 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tainde18leha||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-180mm-left-handed-222.png||||||Takayuki Inox Deba 180mm Left Handed||4837||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||300.000 ||||||||||||1||1||1||0||||||||Takayuki Inox Deba 180mm Left Handed. Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery comprises price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high-carbon molybdenum steel that is very corrosion-resistant.
The deba knife was created in Sakai, Osaka, Japan. Originally, the Portuguese had requested the slicing of large amounts of tobacco, and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle-length blade, sharp edge, and thick spine, it became a multipurpose knife that 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 that has a buffalo horn ferrule. Brand: Sakai Takayuki Blade Orientation: Left Handed Weight: 11.1 oz (318 g) Blade Length: 182 mm Total Length: 225 mm Spine Thickness at Base: 7 mm Blade Height: 54 mm No saya for this knife||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taingy21||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-gyuto-210mm-238.png||||||Takayuki Inox Gyuto 210mm||12312||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||85.000 ||||||||||||1||1||1||0||||||||Inox is a generic term for stainless steel containing a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it is a full stainless alloy that is stamp-cut to produce the mono-steel blade. It possesses excellent edge retention and is relatively easy to sharpen. This do-it-all chef knife will be easy to maintain on a daily basis, especially compared to carbon steel-based blades. This knife would be a good choice for chefs who need a rugged, versatile cutting machine at an attractive price.
The stamped blade features a full tang and bolsterless design. The handle is a classic western or wa style, which is made from polyoxymethylene, also known as POM. POM is an engineered thermoplastic material used to make precision parts exhibiting high stiffness and excellent dimensional stability.
This gyuto measures in at 215mm, a perfect length for smaller kitchens and chefs needing a more compact-sized knife. The dimensions also make it well suited to tackling smaller ingredients or those requiring fine detail work. It has a fairly flat edge to about the halfway point, where it transitions to a well-curved belly. It should be a knife suited to most cutting styles.
This gyuto is a great choice for home or pro chefs seeking a rugged, do-it-all knife at a very attractive price. Manufacturer: Sakai Takayuki Construction: Mono Steel, Roll Forged Edge Steel: Inox Stainless Steel Edge Grind: Double Bevel, Even Handle: Yo-POM 3 Rivet Weight: 5.7 oz (164 g) Blade Length: 215 mm Total Length: 337 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taingy24||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-gyuto-240mm-277.png||||||Takayuki Inox Gyuto 240mm||11013||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||140.000 ||||||||||||1||1||1||0||||||||Takayuki has been making blades for over 600 years. During this time, they have amassed a wealth of knowledge which has been passed on from generation to generation while being added to by these successive master craftsmen. The company was recently taken over and has since been reinvented with the addition of cutting edge technology to their existing knowledge base.
Takayuki makes knives of every type, style, and price point. The Inox knife featured here is one of their budget creations aimed at home chefs, as well as line cooks and students of the cooking arts.
The blade is made from a single piece of a stainless steel that they call Inox. While Inox is a generic term for a stainless alloy containing a minimum of 10.5% chromium by mass, we believe the steel is a classic molybdenum vanadium alloy. These alloys are renowned for their incredible edge-taking attributes and their ability to hold that edge for over a long work session. Couple that with its easy-to-maintain abilities and tough construction and you have a knife that will perform well in most circumstances and with most users. The POM western style handle is also a tough and stable construction that will withstand the rigors of a professional kitchen. The complete package is of a high standard in both looks and performance, especially given its very attractive price. Weight: 9.2 oz (262 g) Blade Length: 241 mm Total Length: 372 mm Spine Thickness at Base: 2 mm Blade Height at Base: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tainmu18||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-mukimono-180mm-240.png||||||Takayuki Inox Mukimono 180mm||4397||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||150.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki is one of the oldest and most prolific manufacturers in Sakai - a city that has supplied Japan with edged tools for over six centuries. Their catalog runs deep into specialist formats that most Western buyers never encounter, and the Inox Mukimono is one of them. The mukimono is a traditional Japanese decorative carving knife: narrow, single-bevel, pointed, and built for the intricate garnish and vegetable carving work that is a formal part of Japanese culinary training. It is not a general prep knife. It is a precision instrument for a specific discipline - and within that discipline, the single-bevel grind delivers a level of control and exactness that no double-bevel knife can replicate.
This version is forged in ni mai (two-layer) construction using inox stainless steel, making it a more accessible entry point into single-bevel technique than a carbon steel mukimono - the stainless construction is forgiving of moisture and easier to maintain in a busy kitchen environment. The blade is laser etched and fitted with a traditional D-shaped ho wood handle and buffalo horn ferrule, which suits both the profile and the purpose. At 167mm it is compact and precise, with the pointed tip that makes it capable of fine decorative cuts, detailed peeling work, and carving tasks that broader knives simply cannot manage. A worthwhile addition to any professional kitchen serious about Japanese technique.
Care Instructions: Inox stainless is low maintenance and resistant to rust. Hand wash and dry after use - no dishwasher. Single-bevel knives require specific sharpening technique: work the flat (ura) side on a flat stone to maintain the hollow grind, and sharpen the bevel side carefully to preserve the original angle. Quality water stones recommended.
The featured usuba knife is a prime example of their craftsmanship. This handmade traditional blade is forged from durable AUS8A stainless steel, known for its high chromium and molybdenum content. It is not only easy to sharpen but also offers excellent edge retention, making it a reliable choice for any kitchen. Maker: Sakai Takayuki Location: Sakai, Japan Construction: Ni Mai, Hammer Forged Edge Steel: Inox (Stainless Steel) Cladding: Stainless Steel Engraving: Laser Handle: D Ho Wood Ferrule: Buffalo Horn Grind: Single Bevel Traditional Weight: 6.0 oz (170 g) Blade Length: 155 mm Total Length: 299 mm Spine Thickness at Base: 3.5 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tainya24||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagi-240mm-118.png||||||Takayuki Inox Yanagiba 240mm||4303||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||125.000 ||||||||||||1||1||1||0||||||||The Takayuki Inox Yanagi 240mm is a recent addition to our ever-growing line of Inox-branded knives from Sakai Takayuki Knives, whose parent company, Aoki Hamono Co., Ltd., is located in Sakai/Osaka Prefecture. These price-conscious knives are made with a stainless steel that the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high-carbon molybdenum steel that is very corrosion-resistant.
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users.
This is a shorter yanagiba at just 233mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is, of course, single bevel, and so of use only to right-handed users. The blade is finished with some lovely kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule. Weight: 5.0 oz (142 g) Blade Length: 233 mm Total Length: 382 mm Spine Thickness at Base: 4 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tainya24leha||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-240mm-left-handed-231.png||||||Takayuki Inox Yanagiba 240mm Left Handed||4803||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||225.000 ||||||||||||1||1||1||0||||||||Takayuki Inox Yanagiba 240mm Left-Handed is a recent addition to our ever-growing line of Inox-branded knives from Sakai Takayuki Knives, whose parent company, Aoki Hamono Co., Ltd., is located in Sakai/Osaka Prefecture. These price-conscious knives are made with stainless steel that the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high-carbon molybdenum steel that is very corrosion-resistant.
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users.
This is a shorter yanagiba at just 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, of course, single bevel, and so of use only to left-handed users. The blade is finished with some lovely kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule. Brand: Sakai Takayuki Orientation: Left Handed Weight: 4.6 oz (130 g) Blade Length: 235 mm Total Length: 385 mm Spine Thickness at Base: 3 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tainya27||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagi-270mm-134.png||||||Takayuki Inox Yanagiba 270mm||4304||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||185.000 ||||||||||||1||1||1||0||||||||Yanagibas are one of the most iconic Japanese kitchen knives. Their long, slender blades give the knives a very purposeful look, more reminiscent of a sword than a chef knife. The yanagiba is sometimes referred to as the willow blade, as this is the literal translation from the Japanese word. (The knife's slender blade resembles the long, narrow leaves of a willow.) Yanagiba knives are designed so that the chef gently pulls the blade through the food using just the weight of the blade itself to do the cutting. The incredible sharpness of the blade reduces loss of the natural juices and creates the cleanest cuts imaginable.
Coming in at about 258mm, the Takayuki Inox Sujihiki 270mm is a good size for many users and kitchen spaces. While the yanagiba is most often used for slicing raw fish for sashimi and for slicing sushi rolls, it is also perfect for cutting cooked proteins or butterflying meats. This length makes these operations possible in a single slicing action.
These knives are hammer forged from a stainless steel that the maker calls Inox. While this is a generic term for many stainless alloys, this knife is made from AUS8A, a tough and corrosion-resistant steel that takes and holds a very fine edge. The stainless nature of the steel makes this a very easy to use knife with less concern given to rusting or staining. Of course, it is a single bevel design so it is only usable by right-handed users. It is coupled to a well-made traditional D-shaped ho wood handle with a buffalo horn ferrule. Weight: 6.3 oz (180 g) Blade Length: 265 mm Total Length: 420 mm Spine Thickness at Base: 3 mm Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tainya27leha||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-270mm-left-handed-214.png||||||Takayuki Inox Yanagiba 270mm Left Handed||4804||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||250.000 ||||||||||||1||1||1||0||||||||Takayuki Inox Yanagiba 270mm Left Handed. Yanagibas are one of the most iconic Japanese kitchen knives. Their long, slender blades give the knives a very purposeful look, more reminiscent of a sword than a chef's knife. The yanagiba is sometimes referred to as the willow blade, as this is the literal translation from the Japanese word. (The knife’s slender blade resembles the long, narrow leaves of a willow.) Yanagiba knives are designed so that the chef gently pulls it through the food using just the weight of the blade itself to do the cutting. The incredible sharpness of the blade reduces loss of the natural juices and creates the cleanest cuts imaginable.
Coming in at about 258mm, the Takayuki Inox Sujihiki 270mm is a good size for many users and kitchen spaces. While the yanagiba is most often used for slicing raw fish for sashimi and for slicing sushi rolls, it is also perfect for cutting cooked proteins or butterflying meats. This length makes these operations possible in a single slicing action.
These knives are hammer forged from a stainless steel that the maker calls Inox. While this is a generic term for many stainless alloys, this knife is made from AUS8A, a tough and corrosion-resistant steel that takes and holds a very fine edge. The stainless nature of the steel makes this a very easy-to-use knife with less concern given to rusting or staining. Of course, it is a single bevel design, so it is only usable by left-handed users. It is coupled to a well-made traditional D-shaped ho wood handle with a buffalo horn ferrule. Brand: Sakai Takayuki Location: Sakai, Japan Blade Orientation: Left Handed Weight: 6.2 oz (176 g) Blade Length: 258 mm Total Length: 412 mm Spine Thickness at Base: 4 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tainya30||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-300mm-118.png||||||Takayuki Inox Yanagiba 300mm||4305||newarrivals||New Arrivals > ||205.000 ||||||||||||1||1||1||0||||||||Yanagiba knives are one of the three basic knife styles employed in Japanese professional kitchens, together with the deba and the usuba. The slender, long blade of a yanagiba is intended to cut slices of fish in a single drawing stroke. It should require a minimal amount of pressure to achieve the slice, which therefore avoids cell destruction to the fish. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish, but it takes a knife of this caliber to achieve these goals.
The Takayuki Inox Yanagiba 300mm is a classic yanagiba with a twist. It is constructed from a stainless steel that the makers dubbed Inox. In fact, the alloy is AUS8A, which is a high-carbon molybdenum steel 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 for 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 a wonderful knife for any user entering the world of traditional Japanese blades. It is well made, easy to maintain, and comes at a very reasonable price point. Highly recommended. Maker: Takayuki Location: Sakai, Japan Construction: Hammer Forged, Single Bevel, Traditional Grind Right-Handed Only Steel: Inox (Stainless Steel) Handle: D-shaped Ho Wood Ferrule: Buffalo Horn Weight: 7.2 oz (204 g) Blade Length: 287 mm Total Length: 444 mm Spine Thickness at Base: 4 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tainya30leha||item-1||solidtemplate||takayukiinox||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-300mm-left-handed-214.png||||||Takayuki Inox Yanagiba 300mm Left Handed||4805||kitchen-knives > takayuki-knives > takayukiinox||Knife Brands > Takayuki Knives > Takayuki Inox > ||280.000 ||||||||||||1||1||1||0||||||||Takayuki Inox Yanagiba 300mm Left Handed. Yanagiba knives are one of the three basic knife styles employed in Japanese professional kitchens, together with the deba and the usuba. The slender, long blade of a yanagiba is intended to cut slices of fish in a single drawing stroke. It should require a minimal amount of pressure to achieve the slice, which therefore avoids cell destruction to the fish. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish, but it takes a knife of this caliber to achieve these goals.
The Takayuki Inox Yanagiba 300mm is a classic yanagiba with a twist. It is constructed from stainless steel that the makers dubbed Inox. In fact, the alloy is AUS8A, which is a high-carbon molybdenum steel that is very corrosion-resistant. It is also capable of taking and maintaining a very sharp edge. The knife thus offers the user a wonderful traditional cutting tool that comes without the need of the heavy maintenance customarily required with carbon steel blades.
The hand-forged blade is beautifully finished with a semi-satin look and some lovely chiseled Kanji elements. It is fitted with a well-made traditional D-shaped ho wood handle with a buffalo horn ferrule.
This is a wonderful knife for any user entering the world of traditional Japanese blades. It is well made, easy to maintain, and comes at a very reasonable price point. Highly recommended. Maker: Takayuki Location: Sakai, Japan Construction: Hammer Forged, Single Bevel, Traditional Grind Orientation: Left Handed Steel: Inox (Stainless Steel) Handle: D Ho Wood Ferrule: Buffalo Horn Weight: 6.3 oz (178 g) Blade Length: 293 mm Total Length: 450 mm Spine Thickness at Base: 3 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayuki-knives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-67.png||||||Takayuki Knives||||kitchen-knives||Knife Brands > ||||||||||||||1||1||0||0||||keijirodoi taasha satasg2tssu satacoda satajadawa takayukiginga ginsanwa grandchef takayukihamura takayukiinox takuvghateco tana takayukisanpou tatowh2 takayukitus tawahada tahada tazagi sataao takayukisumire||||Sakai Takayuki is one of Sakai's most established manufacturers, with a history stretching back over 600 years. Their knives were designated traditional arts and crafts by the Japanese government in 1982. The lineup is unusually broad - carbon steels, premium stainless, Damascus constructions, and specialist single-bevel formats - making it one of the most comprehensive collections of Japanese kitchen knives we carry.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takovgdana16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kokushin-vg10-damascus-nakiri-160mm-61.png||||||Takayuki Kokushin VG10 Damascus Nakiri 160mm||7949||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||145.950 ||||||||||||1||1||1||0||||||||Experience the perfect blend of tradition and innovation with the Sakai Takayuki Kokushin VG10 Damascus Nakiri — a chef's staple reimagined. Crafted in the esteemed workshops of Sakai, Japan, this 160mm nakiri is a testament to a city's legacy in blade excellence that has stood the test of time.
With a 44.5mm blade height and a slender spine thickness of just 2mm, this knife promises agility and precision in every cut. Its weight of 158g (5.5oz) makes it a light yet balanced instrument, allowing for tireless chopping and slicing of vegetables and herbs.
The heart of the blade boasts VG10 stainless steel, renowned for its superior edge retention and resistance to corrosion, making it a reliable companion in the busiest of kitchens. The stunning stainless Damascus cladding isn't just for show; the hammered texture minimizes friction and prevents food from sticking, enhancing your cutting efficiency.
Engineered to a Rockwell hardness of 60±, the blade ensures robustness and longevity, keeping its edge through countless uses. The double bevel edge is sharpened to a 50/50 angle, catering to both left and right-handed chefs, providing a seamless cutting experience.
Complementing the formidable blade is the oak octagonal handle, meticulously shaped to fit comfortably in your hand, reducing fatigue and enhancing control. This handle is not just a tool but a statement of elegance that will stand out in any kitchen setting.
Manufacturer: Sakai Takayuki Location: Sakai, Japan Steel Type: VG10 Stainless Steel Cladding: Stainless Damascus Hammered Rockwell Hardness: 60+- Edge: Double Bevel (50/50) Handle: Oak Octagonal Weight: 5.5 oz (158 g) Blade Length: 161 mm Total Length: 310 mm Spine Thickness at Base: 2.1 mm Blade Height: 44.3 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takuvghateco||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-teflon-coating-64.png||||||Takayuki Kurokage||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||takuvghape15 takuvghateco1 takuvghateco3 takuvghateco2 takuvghagy21 takuvghateco4 takuvghasl24||||Sakai Takayuki Kurokage VG10 Hammered Teflon Coated Japanese knives come with beautiful wenge handles. These are stunning looking knives and they come with a nonstick coating which provides excellent cutting performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takuvghateco1||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-teflon-coated-bunka-160mm-118.png||||||Takayuki Kurokage VG10 Bunka 160mm||7495||kitchen-knives > takayuki-knives > takuvghateco||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||190.000 ||||||||||||1||1||1||0||||||||Our relentless search for the new and different takes us into some interesting and fun places. Odd shapes, unusual materials, and out of the box techniques all pique our interest. So it was an easy ask to take on this new line of knives from one of the most popular Japanese kitchen knife makers, Sakai Takayuki.
One look at these stunning knives is enough to convince anyone that these are a real cutting tool with outstanding visual appeal. The combination of a wonderfully realized tsuchime finish and the black Teflon coating results in a knife that looks bad to the bone!
Of course, this is not a knife whose beauty is only skin deep. The hammered dimples and Teflon coating afford the knife an amazing ability to release food. Combine this with a very easy-to-maintain steel, VG10, and some really well executed grinds and you have a knife that performs extremely well yet does not cost a fortune or require difficult maintenance regimes.
The bunka is a very versatile blade that is gaining popularity in many kitchens with both professional and home chefs. They are shorter in length than a gyuto and, combined with their tall blade height, create a knife with very broad uses and appeal. They are often used to replace a short gyuto or santoku, especially for people who favor push cutting and chopping techniques. No doubt the great looking reverse tanto profile also adds to a compelling aesthetic appeal. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Cladding: Stainless Finish: Hammered, Teflon Coated Weight: 5.1 oz (144 g) Blade Length: 161 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm HRC: 60-61 Edge: Double-Bevel (50/50) Handle Material: Octagonal Wenge Wood Handles are installed with gapped machi called "Tokyo Style"||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takuvghateco2||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-teflon-coated-bunka-190mm-118.png||||||Takayuki Kurokage VG10 Bunka 195mm||7494||kitchen-knives > takayuki-knives > takuvghateco||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||205.000 ||||||||||||1||1||1||0||||||||The combination of the reverse tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives have become quite popular recently due to their do-it-all abilities and unusual aesthetics. They are made for cutting, slicing, and chopping most ingredients, while the tip affords them the added ability to take on smaller ingredients and get into tight spaces. Bunka style knives are also a good alternative to a petty for creating garnishes and undertaking detail work of all kinds.
Now take these good looks and turn up the volume to 11 and you have the Takayuki Kurokage VG10 Hammered Teflon Coated Bunka 195mm!
The blade is made from the ever-popular VG10 stainless alloy. This steel is highly regarded for its strength, edge holding, and general ease of maintenance. It is undoubtedly the most popular stainless steel used for Japanese kitchen knife blades. The wizards at Sakai Takayuki then apply a fine tsuchime, or hammered, finish to the blade face and top it off with a smooth Teflon coating. The result is a knife that looks like it belongs in Darth Vader's knife block! Putting these two methods together results in a food release ability that is among the best we have encountered. Now add in the easy maintenance and sharpening ability of VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Weight: 5.8 oz (166 g) Blade Length: 201 mm Total Length: 362 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm Cladding: Stainless Finish: Hammered, Teflon Coated HRC: 60-61 Edge: Double-Bevel (50/50) Handles are installed with gapped machi called "Tokyo Style" Handle Material: Octagonal Wenge Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takuvghagy21||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-gyuto-210mm-141.png||||||Takayuki Kurokage VG10 Gyuto 210mm||7493||kitchen-knives > takayuki-knives > takuvghateco||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||215.000 ||||||||||||1||1||1||0||||||||Sinister, purposeful, darkly beautiful. All of these describe the Takayuki Kurokage VG10 Hammered Teflon Coated Gyuto 210mm rather well, we think. This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades!
Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added, a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely, in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.
Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife.
This is fairly average sized and proportioned gyuto. The grinds are very well done, and the overall balance and feel are really first class. Add in the great looks and ease of maintenance and you have an outstanding knife at a very keen price-to-performance ratio. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Weight: 5.4 oz (152 g) Blade Length: 215 mm Total Length: 365 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Cladding: Stainless Finish: Hammered, Teflon Coated HRC: 60-61 Edge: Double-Bevel (50/50) Handle Material: Octagonal Wenge Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takuvghateco4||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-gyuto-240mm-118.png||||||Takayuki Kurokage VG10 Gyuto 240mm||7496||kitchen-knives > takayuki-knives > takuvghateco||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||225.000 ||||||||||||1||1||1||0||||||||Sinister, purposeful, darkly beautiful. All of these describe the Takayuki Kurokage VG10 Hammered Teflon Coated Gyuto 240mm rather well, we think. This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades!
Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added: a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.
Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. These handles are installed with gapped machi called "Tokyo Style." We really like the contrast between the VG10 edge, the kanji, and the crisp black look of the face. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife.
This is fairly average sized and proportioned gyuto with a slightly tall profile. The grinds are very well done, and the overall balance and feel are really first class. Add in the great looks and ease of maintenance and you have an outstanding knife at a very keen price-to-performance ratio. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Weight: 6.8 oz (194 g) Blade Length: 241 mm Total Length: 397 mm Spine Thickness at Base: 2 mm Blade Height: 52 mm Cladding: Stainless Finish: Hammered, Teflon Coated HRC: 60-61 Edge: Double-Bevel (50/50) Handles are installed with gapped machi called "Tokyo Style" Handle Material: Octagonal Wenge Wood Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takuvghape15||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-petty-150mm-171.png||||||Takayuki Kurokage VG10 Petty 150mm||7491||kitchen-knives > takayuki-knives > takuvghateco||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||160.000 ||||||||||||1||1||1||0||||||||This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades!
Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added, a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.
Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. These handles are installed with gapped machi called "Tokyo Style." We really like the contrast between the VG10 edge, the kanji, and the crisp black look of the face. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Cladding: Stainless Finish: Hammered, Teflon Coated HRC: 60-61 Edge: Double-Bevel (50/50) Handle Material: Octagonal Wenge Wood Weight: 2.8 oz (82 g) Blade Length: 154 mm Total Length: 283 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takuvghateco3||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-teflon-coated-santoku-170mm-118.png||||||Takayuki Kurokage VG10 Santoku 170mm||7492||kitchen-knives > takayuki-knives > takuvghateco||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||195.000 ||||||||||||1||1||1||0||||||||It's really hard to overstate the stunning looks of this santoku knife. The general blade design of these versatile cutters is made even more attractive by the addition of the smooth black Teflon coating over the beautifully executed tsuchime face and perfectly matched octagonal wenge wood handle. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing-looking implement.
The stark contrast of this knife's hand-chiseled kanji elements and the perfectly finished VG10 steel edge add that touch of refinement and drama to the overall picture. We think this is one of the coolest looking knives out there right now.
Of course, the Teflon and tsuchime finishes are there for more than aesthetic reasons. These two elements add up to a food release ability that is among the best we have encountered. Combine that with the attributes of the ever-popular VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price.
The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade, which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Cladding: Stainless Finish: Hammered, Teflon Coated HRC: 60-61 Edge: Double-Bevel (50/50) Handle Material: Octagonal Wenge Wood Weight: 5.0 oz (140 g) Blade Length: 173 mm Total Length: 317 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm Handles are installed with gapped machi called "Tokyo Style"||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takuvghasl24||item-1||solidtemplate||takuvghateco||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-hammered-slicer-240mm-113.png||||||Takayuki Kurokage VG10 Sujihiki 240mm||7497||kitchen-knives > takayuki-knives > takuvghateco||Knife Brands > Takayuki Knives > Takayuki Kurokage > ||215.000 ||||||||||||1||1||1||0||||||||Sujihikis have become quite popular recently due to their do-it-all abilities and unusual aesthetics. They are made for cutting, slicing, and chopping most ingredients, while the tip affords them the added ability to take on smaller ingredients and get into tight spaces. Slicer style knives are also a good alternative to a petty for creating garnishes and undertaking detail work of all kinds.
Now take these good looks and turn up the volume to 11 and you have the Takayuki Kurokage VG10 Hammered Teflon Coated Slicer 240mm!
The blade is made from the ever-popular VG10 stainless alloy. This steel is highly regarded for its strength, edge holding, and general ease of maintenance. It is undoubtedly the most popular stainless steel used for Japanese kitchen knife blades. The wizards at Sakai Takayuki then apply a fine tsuchime, or hammered, finish to the blade face and top it off with a smooth Teflon coating. The result is a knife that looks like it belongs in Darth Vader's knife block! Putting these two methods together results in a food release ability that is among the best we have encountered. Now add in the easy maintenance and sharpening ability of VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price. Maker: Sakai Takayuki Location: Sakai, Japan Line: Kurokage (Means Dark Shadow) Construction: San Mai Edge Steel: VG10 Cladding: Stainless Finish: Hammered, Teflon Coated Weight: 4.8 oz (138 g) Blade Length: 251 mm Total Length: 400 mm Spine Thickness at Heel: 2 mm Blade Height: 38 mm HRC: 60-61 Edge: Double-Bevel (50/50)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tana||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-66.png||||||Takayuki Nanairo||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||tanasa17 tanake19 tanagy21||||Takayuki Nanairo pairs dependable VG-10 stainless steel with some of the most distinctive handle options in the CKTG lineup - customized in a range of colors and materials that set these knives apart without compromising performance. Double bevel, good geometry, and a handle that stands out in a roll of uniform black and brown. A strong choice for cooks who want personality in their kit.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tanagy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-gyuto-210mm-204.png||||||Takayuki Nanairo Gyuto 210mm||14590||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||200.000 ||||||||||||1||1||1||0||||||||This gyuto is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. The word Nanairo means "seven colors" in Japanese, and this refers to the multicolored handles on the knives. Some VG-10 knives can be harder to sharpen than other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.
For many home cooks, the 210mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife that you can reach for time after time, task after task. At this blade length, these chef’s knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. The edge length comes in at 212mm and, combined with the slightly shorter height of 46mm, results in a slim blade that resembles a classic French profile knife. It is double-sided, so it is useful to right- and left-handed users.
This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Urushi Weight: 5.7 oz (162 g) Blade Length: 212 mm Total Length: 354 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tanake19||item-1||solidtemplate||tana||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-kengata-190mm-244.png||||||Takayuki Nanairo Kengata 190mm||14605||kitchen-knives > takayuki-knives > tana||Knife Brands > Takayuki Knives > Takayuki Nanairo > ||195.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Nanairo comes with nice VG10 stainless steel blades combined with lovely custom urushi handles. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
The smiths at Sakai Takayuki have fashioned this 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 that 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 everse tanto profile also offers a compelling aesthetic, especially when realized in this hammered Damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle with a beautiful custom design. The match is perfect. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Urushi Knife Type: Kengata Weight: 6.2 oz (176 g) Blade Length: 203 mm Total Length: 355 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tanasa17||item-1||solidtemplate||tana||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-santoku-170mm-278.png||||||Takayuki Nanairo Santoku 170mm||14575||kitchen-knives > takayuki-knives > tana||Knife Brands > Takayuki Knives > Takayuki Nanairo > ||190.000 ||||||||||||1||1||1||0||||||||Takayuki Nanairo Santoku 170mm. The santoku knife blends attributes of a gyuto and western chef knife with a unique blade geometry that utilizes a sheep's foot tip. A sheep's foot tip comes from drawing the spine of the knife down to the front and tip, so there is little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that favors less rocking motion. "Santoku" translates to Three Virtues. This is a perfect word to describe the three cutting tasks, which the knife performs well: slicing, dicing, and mincing.
The Takayuki VG-10 Hammered Damascus Wa Santoku is made from the popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese). VG-10 is probably the most popular stainless alloy used in the making of Japanese kitchen knives. The great-looking tsuchime, or hammered, finish blends with the ripples of the multi-layer Damascus cladding to create a knife with wonderful visual appeal.
The blade is given center stage with the inclusion of a simple traditional octagonal handle made with a beautiful urushi finish. The match is perfect. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Blue Urushi Knife Type: Santoku Weight: 5.3 oz (152 g) Blade Length: 172 mm Total Length: 311 mm Spine Thickness at Heel: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2zosl||item-1||solidtemplate||taasha||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-blue-2-zombie-slayer-127.png||||||Takayuki Nata White #1 150mm||8072||kitchen-knives > takayuki-knives > taasha||Knife Brands > Takayuki Knives > Takayuki AS Hammered > ||125.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Nata White #1 150mm is a traditional Japanese chopping tool built for outdoor utility and brush clearing. Made in Sakai, Japan by Aoki Hamono, this old-style nata is designed for cutting through weeds, vines, small branches, and light saplings with authority. The White #1 carbon steel core takes a very sharp edge and offers a crisp, responsive cutting feel that suits this type of work.
The iron cladding and kurouchi finish give it a rugged, work-ready appearance that matches its purpose. Its substantial weight adds chopping power, while the burned chestnut handle provides a secure, comfortable grip with classic Japanese character. This is a practical, authentic field tool built for real use and dependable performance.
Care Instructions: Hand wash only and dry immediately after use. This tool is made from reactive carbon steel and iron cladding and will rust if left wet. Apply a light coat of oil before storage if needed. Do not leave it outdoors or in damp conditions. Avoid striking rocks, metal, or very hard seasoned wood to protect the edge.
Brand: Sakai Takayuki Manufacturer: Aoki Hamono Location: Sakai, Japan Style: Nata Edge Steel: White #1 Carbon Steel Cladding: Iron Finish: Kurouchi HRC: 60 Handle: Burned Chestnut Blade Length: 150mm Weight: 1 lb 2 oz||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukisanpou||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sanpou-21.png||||||Takayuki Sanpou||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||satasawh2pe tasagy21 tasawh2kasu2||||Introducing another beautiful knife line from Sakai Takayuki called Sanpou. The knives are made with Shirogami #2 carbon steel and have a lovely frosted finish and excellent geometry.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tasagy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sanpou-white-2-kasumi-gyuto-210mm-61.png||||||Takayuki Sanpou White #2 Kasumi Gyuto 210mm||3217||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||275.000 ||||||||||||1||1||1||0||||||||Introducing the Sakai Takayuki Sanpou White #2 Kasumi Gyuto — the quintessence of Japanese craftsmanship and cutting precision. Forged in the heart of Sakai, Japan, a city renowned for its centuries-old tradition of blade-making, this 210mm gyuto embodies a chef’s dream.
At 203mm, the blade length is perfect for those who desire control and versatility in their cuts. The 50mm blade height offers ample knuckle clearance, allowing for swift chopping without any hindrance.
Weighing in at a comfortable 194 grams, the Sakai Takayuki gyuto is light enough to wield all day without fatigue, yet it has enough heft to glide through ingredients with ease. The core of Shirogami #2 (White #2 Carbon Steel) ensures a razor-sharp edge that lasts, supported by a reactive soft iron cladding for durability. Proper care needs to be given by wiping the blade off to prevent rust after use.
Experience excellent edge retention with Shirogami #2 steel that has a Rockwell hardness of 62–63, giving you the confidence that your knife will stand the test of time and the rigors of a professional kitchen. The double bevel edge, ground to a symmetrical 50/50, is ready for both left- and right-handed chefs.
Finally, the handle — a work of art in itself. The wenge wood octagonal handle is not only stunning but also ergonomically designed for a comfortable grip, reducing hand fatigue and providing the control that chefs require for perfect cuts every time.
The Sakai Takayuki Sanpou White #2 Kasumi Gyuto is not just a knife; it's an investment in your culinary artistry. Embrace the fusion of tradition and performance, and elevate your cooking experience.
Manufacturer: Sakai Takayuki Location: Sakai, Japan Steel Type: Shirogami #2 (White #2 Carbon Steel) Cladding: Soft Iron Rockwell Hardness: 62–63 Edge: Double Bevel (50/50) Handle: Wenge Octagonal Weight: 6.8 oz (194 g) Blade Length: 203 mm Total Length: 359 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tasawh2kasu2||item-1||solidtemplate||sujihiki240mm||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sanpou-white-2-kasumi-sujihiki-240mm-61.png||||||Takayuki Sanpou White #2 Kasumi Sujihiki 240mm||3219||resources > sujihikis > sujihiki240mm||Knife Types > Sujihikis > Sujihiki 180mm-260mm > ||299.000 ||||||||||||1||1||1||0||||||||Introducing the Takayuki Sanpou White #2 Kasumi Sujihiki 240mm. Forged in the heart of Sakai, Japan, a city renowned for its centuries-old tradition of blade-making, this 240mm sujihiki embodies a chef’s dream.
The core of Shirogami #2 (White #2 Carbon Steel) ensures a razor-sharp edge that lasts, supported by a reactive soft iron cladding for durability. Proper care needs to be given by wiping the blade off to prevent rust after use.
Experience excellent edge retention with Shirogami #2 steel that has a Rockwell hardness of 62–63, giving you the confidence that your knife will stand the test of time and the rigors of a professional kitchen. The double bevel edge, ground to a symmetrical 50/50, is ready for both left- and right-handed chefs.
Finally, the handle — a work of art in itself. The wenge wood octagonal handle is not only stunning but also ergonomically designed for a comfortable grip, reducing hand fatigue and providing the control that chefs require for perfect cuts every time.
The Sakai Takayuki Sanpou White #2 Kasumi Sujihiki is not just a knife; it's an investment in your culinary artistry. Manufacturer: Sakai Takayuki Location: Sakai, Japan Steel Type: Shirogami #2 (White #2 Carbon Steel) Cladding: Soft Iron Rockwell Hardness: 62–63 Edge: Double Bevel (50/50) Handle: Wenge Octagonal Weight: 6.3 oz (180 g) Blade Length: 241 mm Total Length: 390 mm Spine Thickness at Base: 3.4 mm Blade Height: 39 mm Our suji saya does not fit this knife Weight: 3.9 oz (112 g) Blade Length: 182 mm Total Length: 307 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tasuvgpe13||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-vg10-petty-135mm-36.png||||||Takayuki Sumire VG10 Petty 135mm Sale||7247||resources > petty-knives > 120mmpettys||Knife Types > Petty Knives > 120-140mm Pettys > ||75.000 ||60.000 ||||||||||1||1||1||0||||||||This compact petty knife from the Takayuki Sumire series is the perfect utility blade for precise tasks like trimming, peeling, and detailed prep work. Forged with a VG10 stainless steel core and clad in a warikomi construction, it offers excellent edge retention and corrosion resistance in a slim, easy-to-handle package. A durable black pakka wood handle completes the design, making this an ideal everyday knife for both professional kitchens and home use. Weight: 2.1 oz (62 g) Blade Length: 131 mm Total Length: 241 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukisumire1||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/takayukisumire-22.png||||||Takayuki Sumire VG10 Santoku 165mm||7249||resources > santokuknives > wehasa||Knife Types > Santoku Knives > Western Handled Santokus > ||85.000 ||||||||||||1||1||1||0||||||||The Takayuki Sumire VG10 Santoku 165mm is a compact, go-anywhere prep knife that excels with vegetables, proteins, and everyday kitchen tasks. Its broad blade and gently curved profile make it especially comfortable for push-cutting, chopping, and quick, efficient slicing.
Built with a VG10 stainless steel core and warikomi (clad) stainless construction, the blade offers sharpness, durability, and easy upkeep—ideal for cooks who want strong performance without extra maintenance.
The black pakka wood Western-style handle gives the knife a balanced, secure feel, while the overall size keeps it nimble on the board and well-suited for smaller workspaces. A dependable, versatile santoku that punches well above its price point.
Care: Hand-wash and dry after use. Avoid the dishwasher. Store safely and maintain the edge with a honing rod or sharpening stones as needed.
Weight: 4.1 oz (116 g) Blade Length: 166 mm Total Length: 293 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tatowh2||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-80.png||||||Takayuki Tokujyo Shirogami #2||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||tatowh2ho15 tokujuo tatowh2mu181 tawh2tabu tatowh2ya24 tatowh2ya27 tatowh2ya30 tatowh2ya33 tatowh2us21 satatowh2de1 deba195 deba210 tatowh2mide2 tatowh2mu18 tahonkaw2mu1 tapade18 tabl2kaus21l takayuki1||||This series is called Tokujyo, which translates to "Especially Superior", and for more than 30 years, this has been the Sakai Takayuki flagship line for pro cooks. They are masterfully ground with polished choils and a natural stone kasumi finish. The sharpener for this series is Nishimura Norikatsu, and the blacksmith is Togashi Kenji. We hope you give one of these "Especially Superior" knives a try.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tatowh2us21||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-usuba-210mm-129.png||||||Takayuki Tokujyo White #2 Deba 165mm||3036||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||230.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Tokujyo White #2 Deba 165mm is a popular size for this fish processing knife, used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.
For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Carbon Steel Cladding: Iron Blade Orientation: Single Bevel, Right Handed Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Handle: D Shaped Magnolia Weight: 8.9 oz (254 g) Blade Length: 169 mm Total Length: 314 mm Spine Thickness at Base: 7 mm Blade Height: 50 mm Ferrule: Buffalo Horn Handle: D Magnolia Wood, Right Orientation||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satatowh2de1||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-180mm-61.png||||||Takayuki Tokujyo White #2 Deba 180mm||3037||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||260.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Tokujyo White #2 Deba 180mm is a popular size for this fish processing knife, used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.
For over three decades, the Tokujyo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujyo" 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" Tokujyo knives in your kitchen. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Carbon Steel Cladding: Iron Blade Orientation: Single Bevel, Right Handed Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Handle: D-Shaped Magnolia Weight: 10.9 oz (308 g) Blade Length: 184 mm Total Length: 334 mm Spine Thickness at Base: 7mm Blade Height: 54 mm Ferrule: Buffalo Horn Handle: D Magnolia Wood, Right Orientation||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|deba195||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/deba-195-38.png||||||Takayuki Tokujyo White #2 Deba 195mm||3038||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||300.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Tokujyo White #2 Deba 195mm is a hefty size for this fish processing knife, used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.
For over three decades, the Tokujyo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujyo" 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" Tokujyo knives in your kitchen. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Carbon Steel Cladding: Iron Blade Orientation: Single Bevel, Right Handed Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Handle: D Shaped Magnolia Weight: 12.6 oz (360 g) Blade Length: 199 mm Total Length: 356 mm Spine Thickness at Base: 8 mm Blade Height: 57 mm Ferrule: Buffalo Horn Handle: D Magnolia Wood, Right Orientation Saya Included||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|deba210||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-210mm-86.png||||||Takayuki Tokujyo White #2 Deba 210mm||3039||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||340.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki Tokujyo White #2 Deba 210mm is a hefty size for this fish processing knife used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.
For over three decades, the Tokujyo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujyo" 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" Tokujyo knives in your kitchen. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Carbon Steel Cladding: Iron Blade Orientation: Single Bevel Right Handed Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Weight: 14.1 oz (400 g) Blade Length: 215 mm Total Length: 376 mm Spine Thickness at Base: 8 mm Blade Height: 58 mm Handle: D-Shaped Magnolia Wood Ferrule: Buffalo Horn Saya Included||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tapade18||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-pagoda-deba-180mm-104.png||||||Takayuki Tokujyo White #2 Garasuki 180mm Lefty||3695||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||380.000 ||||||||||||1||1||1||0||||||||The knife you see here is somewhat unusual since it's a single-bevel garasuki (large honesuki) with a traditional concave back and left-handed grind. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Knife Line: Takayuki Tokujyo Steel: White #2 Knife Type: Garisuki Left-Handed Single Bevel Cladding: Iron Weight: 8.7 oz (248 g) Blade Length: 182 mm Spine Thickness at Base: 5 mm Blade Height: 49 mm HRC: 61-62 Handle: Ho D Lefty Ferrule: Black Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tatowh2ho15||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-150mm-286.png||||||Takayuki Tokujyo White #2 Honesuki 150mm||3194||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||220.000 ||||||||||||1||1||1||0||||||||The knife you see here is unusual since it's a single-bevel honesuki with a traditional concave back. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Cladding: Iron Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Weight: 5.0 oz (142 g) Blade Length: 150 mm Spine Thickness at Base: 5 mm Blade Height: 41 mm Handle: D-Shaped Ho Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tatowh2mu18||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mukimono-180mm-380.png||||||Takayuki Tokujyo White #2 Honesuki 150mm Lefty||3698||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||350.000 ||||||||||||1||1||1||0||||||||The knife you see here is somewhat unusual since it's a single bevel honesuki with a traditional concave back and left-handed grind. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin. Brand: Sakai Takayuki Location: Sakai Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Cladding: Iron Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Orientation: Left Handed Weight: 5 oz (142 g) Blade Length: 150 mm Spine Thickness at Base: 5 mm Blade Height: 41 mm Handle: Ichi Wood Octagonal Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tokujuo||item-1||solidtemplate||honesuki||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-180mm-13.png||||||Takayuki Tokujyo White #2 Honesuki 180mm||3195||resources > honesuki||Knife Types > Honesukis > ||335.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Single-Bevel Honesuki you see here is a rare and beautifully crafted interpretation of a traditional Japanese poultry knife. Forged by master blacksmith Togashi Kenji and hand-sharpened by renowned finisher Nishimura Norikatsu, this knife is a true expression of Sakai craftsmanship.
Unlike the more common double-bevel versions, this knife features a traditional single-bevel grind with a concave (urasuki) back, which enhances food release and makes precision butchery easier. It retains the classic honesuki profile with a pointed tip and stiff blade, making it ideal for breaking down poultry, trimming meat, and removing silverskin with control and confidence.
The blade is constructed with Shirogami #2 (White #2) high-carbon steel, prized for its ability to take an incredibly sharp edge. It’s clad in soft iron and finished with a refined kasumi polish, enhanced by a final pass on natural stones—resulting in a matte, misty aesthetic that signals expert craftsmanship. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Cladding: Iron Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Weight: 7.9 oz (224 g) Blade Length: 183 mm Spine Thickness at Base: 6 mm Blade Height: 51 mm Handle: D-Shaped Ho Wood Ferrule: Buffalo Horn
Care & Maintenance
This knife is made with fully reactive carbon steel and iron cladding, so it requires attentive care:
Hand-wash only—never put it in the dishwasher Dry immediately after use to avoid rust Store in a dry place Apply a light coat of oil if storing for long periods Avoid cutting through bones or frozen food
With proper care, this single-bevel honesuki will provide a lifetime of precise, efficient meat processing and remain a standout tool in any collection.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tatowh2mide2||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mioroshi-deba-210mm-260.png||||||Takayuki Tokujyo White #2 Mioroshi Deba 210mm||3102||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||470.000 ||||||||||||1||1||1||0||||||||The knives in the Takayuki Tokujyo line are made by one of the most respected smiths in Sakai, Master Kenji Togashi, who received the Sakai Traditional Craftsman award in 1996. He is considered to be one of the best blade smiths in Japan and his work is sought out by both kitchen knife enthusiasts and collectors worldwide.
The Tokujyo knives are all single-bevel traditional styles, encompassing the main types that make up the Japanese knife canon. We have added a full range of yanagibas and this fine deba to the list.
A Mioroshi deba is thinner, shorter, and lighter than a traditional deba—a viable option for a user who wields it all day as a professional or anyone looking for a lighter knife. At the center of this fine blade is White #2, a highly regarded carbon steel that is quite often used in high-end Japanese cutlery. It is a steel known for its ability to take rather acute and refined edges, thus it is perfect for single-bevel knives. Although it falls slightly behind other paper steels in edge retention, it moves ahead as one of the easiest Japanese steels to sharpen.
The blade is attached to a traditional D-shaped handle made from magnolia wood and buffalo horn. Weight: 7.2 oz (204 g) Blade Length: 215 mm Total Length: 371 mm Spine Thickness at Heel: 5 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tatowh2mu181||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mukimono-180mm-373.png||||||Takayuki Tokujyo White #2 Mukimono 180mm||3091||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||250.000 ||||||||||||1||1||1||0||||||||The knife you see here is a traditional mukimono knife with a single bevel grind and traditional concave back. It retains the classic bunka shape and is great for breaking down poultry and trimming meat as well as removing silverskin and general purpose slicing. It's kind of like a usuba with a point. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Cladding: Iron Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Handle: Magnolia Ferrule: Buffalo Horn Weight: 5.9 oz (168 g) Blade Length: 176 mm Total Length: 315 mm Spine Thickness at Base: 4 mm Blade Height: 41 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahonkaw2mu1||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hon-kasumi-w-2-mukimono-180mm-lefty-61.png||||||Takayuki Tokujyo White #2 Mukimono 180mm Lefty||5597||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||295.000 ||||||||||||1||1||1||0||||||||Takayuki Hon Kasumi White #2 Mukimono 180mm left-handed traditional grind. The knife you see here is a traditional mukimono knife with a single bevel grind and a traditional concave back. It retains the classic bunka shape and is great for breaking down poultry and trimming meat, as well as removing silverskin and general-purpose slicing. It's kind of like a usuba with a point. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: Shirogami #2 Cladding: Iron Finish: Kasumi, Natural Stone Finish Edge Grind: Traditional Single Bevel Handle: D Shaped Magnolia Weight: 4.7 oz (136 g) Blade Length: 170 mm Total Length: 310 mm Spine Thickness at Base: 3.5 mm Blade Height: 36.5 mm Ferrule: Buffalo Horn Left Handed Traditional Grind||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tawh2tabu||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-white-2-tall-bunka-147.png||||||Takayuki Tokujyo White #2 Tall Bunka 180mm||3200||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||295.000 ||||||||||||1||1||1||0||||||||The Takayuki Tall Bunka is new to their huge line-up and we think it's a winner! The blade is a nice size at 180mm and works well for those who enjoy a small cleaver blade profile.
They’re forged from White #2 steel by the renowned Togashi workshop, and they're produced with a unique shape. An easy-to-care-for kurouchi finish and an octagonal bubinga handle make for a stylish yet very traditional knife. Maker: Sakai Takayuki Steel: Hitachi White #2 Handle: Bubinga Octagonal HRC: 60 Double Bevel (50/50) Weight: 10.6 oz (300 g) Blade Length: 180 mm Total Length: 330 mm Spine Thickness at Base: 3 mm Spine Thickness at Tip: 1.8 mm Blade Height: 82 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayuki1||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-110.png||||||Takayuki Tokujyo White #2 Yanagi 300mm Lefty||3505||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||450.000 ||||||||||||1||1||1||0||||||||This beautiful hand-made yanagiba in 300mm size is made for left-handed users. It's perfect for most sushi and protein slicing in almost every environment. The blade is long enough for a one-movement pull cut, essential for preparing sushi where a sawing action would destroy the delicate flesh and result in an unattractive slice.
They're made for Takayuki by Sakai master blacksmiths and come with a beautiful natural stone finish. The blade is fashioned from Hitachi White #2 steel. The blade is single beveled, so the back side is almost flat with just a slightly concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single-stroke action.
This lovely blade comes with a traditional Japanese D-shaped wa handle with a black buffalo horn ferrule. Blacksmith: Togashi Kenji Nishimura Norikatsu Construction: Hammer Forged, Left Handed Grind Edge Steel: White #2 Handle: Wa D Shaped Ho Wood Ferrule: Buffalo Horn Weight: 7.6 oz (218 g) Blade Length: 289 mm Total Length: 450 mm Spine Thickness at Heel: 4.5 mm Blade Height: 36 mm Grind: Traditional Single Bevel Orientation: Left Handed||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tatowh2ya24||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-240mm-230.png||||||Takayuki Tokujyo White #2 Yanagi 300mm Lefty||3003||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||275.000 ||||||||||||1||1||1||0||||||||If you need to slice raw fish but do not have an abundance of space, a 240mm yanagiba is the perfect solution for your sushi-making needs.
The Takayuki Tokujyo White #2 Yanagiba 240mm is a fine example of one of the most intriguing and beautiful Japanese kitchen knives. The blade is fashioned from the ubiquitous White #2 steel, which is hammer forged using the traditional ni-mai cladding technique. The outer layer is a soft iron, which aids with strength, durability, and lightness. As with all yanagiba knives, it is single-beveled with a slightly concave back side. Right-handed users only for this one!
This is a short yanagiba at just 235mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is also a lot easier to sharpen than a longer version. However. it still requires a good amount of experience to maintain a perfect edge on these single-bevel blades.
The look is as traditional as it gets: simple, elegant, and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished, with the primary bevel receiving a matte finish. This transitions into the visible inner core, resulting in a knife of simple beauty. The finely engraved kanji script and traditional magnolia wood handle, with buffalo horn ferrule, complete this great-looking picture. Weight: 4.8 oz (138 g) Blade Length: 235 mm Total Length: 374 mm Spine Thickness at Heel: 4 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tatowh2ya27||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-270mm-225.png||||||Takayuki Tokujyo White #2 Yanagiba 270mm||3004||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||325.000 ||||||||||||1||1||1||0||||||||270mm yanagibas are probably the most popular length of this ubiquitous knife. They are long enough to tackle most fish sizes while being short enough for tighter spaces. The long length is important for making the slice in one movement. A sawing action will deform the piece while damaging the fragile cell structure of the fish. Conversely, the more compact dimensions of this 270mm make for easier maintenance and sharpening.
This fine example of the breed is made with Shirogami 2 steel, better known as White # 2. This particular alloy is favored by many blacksmiths and knife users, especially in the making of traditional yanagibas. The inner core is hammer forged ni-mai style with a soft iron cladding.
The single-bevel blade is made to the highest standards by Master Bladesmith Kenji Togashi, and features a lovely transition at the primary grind between the cladding and the blade edge. Master Togashi was awarded the Sakai Traditional Craftsman award in 1996. He is now considered to be one of the best bladesmiths in Japan and his work is highly sought after by both kitchen knife enthusiasts and collectors worldwide. Weight: 7.0 oz (198g) Blade Length: 264 mm Total Length: 417 mm Spine Thickness at Heel: 5 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tatowh2ya30||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-300mm-235.png||||||Takayuki Tokujyo White #2 Yanagiba 300mm||3005||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||350.000 ||||||||||||1||1||1||0||||||||Occupying the middle ground of length in our Tokujyo yanagiba lineup is this stunning 300mm slicer. This impressive range of knives is made by famed blade maker Kenji Togashi. Master Kenji Togashi received the Sakai Traditional Craftsman award in 1996. He is considered one of the best bladesmiths in Japan, and his work is sought out by both kitchen knife enthusiasts and collectors worldwide.
The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient, which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course, you do need some serious board space to utilize its full size.
Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand forged in the ni-mai style of awase, which enhances the strength and durability of the knife.
As is the case with most single-bevel knives, this one is only suitable for right-handed users. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complemented by a traditional D-shaped handle made from magnolia wood and buffalo horn for the ferrule. Weight: 6.9 oz (196g) Blade Length: 290 mm Total Length: 451 mm Spine Thickness at Heel: 4 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tatowh2ya33||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-330mm-231.png||||||Takayuki Tokujyo White #2 Yanagiba 330mm||3006||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||450.000 ||||||||||||1||1||1||0||||||||Tokujyo in Japanese means “special,” and it is indeed quite fitting that these knives carry the name. Tokujyo knives are made with the care and precision demanded by Japanese professional cooks. The blade is forged from top-quality shirogami #2 (white paper #2) steel using a ni-mai construction, and a traditionally ground single bevel—so these are for right-handed users only.
This knife occupies the upper end of the yanagiba size scale and, as such, requires space and experience to use it to its fullest advantage. It also requires the user to understand the intricacies of single-bevel sharpening, especially given its above-average length.
The slender, long blade of a yanagiba is intended to cut slices of fish in a single drawing stroke. It should require a minimal amount of pressure to achieve the slice, which therefore avoids damaging the cells of the flesh. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish, but it takes a knife of this caliber to achieve these goals.
This is a fine knife that is easy to recommend. Fit and finish, grinds, and overall beauty are of the highest caliber. If you have the space and skills, this is a knife to bring a smile every time you slice into that perfect fish fillet. Brand: Sakai Takayuki Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Blacksmith: Togashi Kenji Sharpener: Nishimura Norikatsu Edge Steel: Shirogami #2 Weight: 10.1 oz (286 g) Blade Length: 321 mm Total Length: 490 mm Spine Thickness at Heel: 5 mm Blade Height: 38 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukitus||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-88.png||||||Takayuki TUS||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||takayukitus3 takayukitus2 takayukitus9 takayukitus1 takayukitus4 takayukitus5 takayukitus6 takayukitus7||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high-carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukitus1||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-210mm-261.png||||||Takayuki TUS Gyuto 210mm||16612||newarrivals||New Arrivals > ||130.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 degrees each side) HRC: 59 Handle: Western, Pakka Wood Weight: 5.0 oz (142 g) Blade Length: 212 mm Total Length: 333 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukitus5||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-240mm-290.png||||||Takayuki TUS Gyuto 240mm||16613||kitchen-knives > takayuki-knives > takayukitus||Knife Brands > Takayuki Knives > Takayuki TUS > ||150.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 degrees each side) HRC: 59 Handle: Western, Pakka Wood Weight: 6.1 oz (174 g) Blade Length: 236 mm Total Length: 359 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukitus7||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-270mm-247.png||||||Takayuki TUS Gyuto 270mm||16614||kitchen-knives > takayuki-knives > takayukitus||Knife Brands > Takayuki Knives > Takayuki TUS > ||170.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 degrees each side) HRC: 59 Handle: Western, Pakka Wood Weight: 9 oz (254 g) Blade Length: 272 mm Total Length: 398 mm Spine Thickness at Heel: 2 mm Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukitus3||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-petty-120mm-293.png||||||Takayuki TUS Petty 120mm||16602||kitchen-knives > takayuki-knives > takayukitus||Knife Brands > Takayuki Knives > Takayuki TUS > ||85.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high-carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel with attractive pakka wood handles finished in a rustic manner. If you want a good bang-for-the-buck Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 degrees each side) HRC: 59 Handle: Western, Pakka Wood Weight: 2.3 oz (64 g) Blade Length: 123 mm Total Length: 228 mm Spine Thickness at Base: 2 mm Blade Height: 27 mm Our 120mm petty saya is too loose; we recommend the felt blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukitus2||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-petty-150mm-255.png||||||Takayuki TUS Petty 150mm||16604||kitchen-knives > takayuki-knives > takayukitus||Knife Brands > Takayuki Knives > Takayuki TUS > ||95.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 degrees each side) HRC: 59 Handle: Pakka Wood Weight: 2.8 oz (78 g) Blade Length: 149 mm Total Length: 265 mm Spine Thickness at Heel: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukitus9||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-santoku-180mm-300.png||||||Takayuki TUS Santoku 180mm||16661||kitchen-knives > takayuki-knives > takayukitus||Knife Brands > Takayuki Knives > Takayuki TUS > ||115.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki produces a wide range of knives across many price points, and the TUS line is a great example of strong performance at an accessible price. Made with TUS high-carbon stainless steel, these knives offer a nice balance of edge retention, toughness, and easy maintenance. The grinds are clean and efficient, making them reliable performers for everyday kitchen tasks.
The mono steel, stamped construction keeps the knife thin and lightweight, which helps with control and reduces fatigue. The santoku profile is especially popular for its compact length and taller blade height, making it excellent for vegetables, proteins, and general prep. A comfortable Western pakka wood handle with a rustic finish completes the package, offering durability and a secure grip.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to maintain the edge.
Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel / Stamped Location: Sakai, Japan Steel Type: TUS (High Carbon Stainless Steel) Edge: Double Bevel (50/50 @ 12 Degrees each side) HRC: 59 Handle: Western, Pakka Wood Type: Santoku Weight: 5.1 oz (146 g) Blade Length: 180 mm Total Length: 303 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukitus4||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-sujihiki-240mm-274.png||||||Takayuki TUS Sujihiki 240mm||16623||kitchen-knives > takayuki-knives > takayukitus||Knife Brands > Takayuki Knives > Takayuki TUS > ||115.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki produces a wide range of knives across many price points, and the TUS line stands out as an excellent value option. These knives are made using TUS high carbon stainless steel, offering a great balance of edge retention, toughness, and easy maintenance. The grinds are nicely done for clean, efficient cutting, and the overall fit and finish make this a dependable everyday knife.
The mono steel, stamped construction keeps the blade thin and lightweight, which helps with ease of use and reduces fatigue during longer prep sessions. Paired with a comfortable Western pakka wood handle finished in a rustic style, this knife is a practical choice for both home cooks and professionals looking for solid performance without a high price tag.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to maintain the edge.
Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel / Stamped Location: Sakai, Japan Steel Type: TUS (High Carbon Stainless Steel) Edge: Double Bevel (50/50) HRC: 59 Handle: Western, Pakka Wood Weight: 5.5 oz (156 g) Blade Length: 242 mm Total Length: 365 mm Spine Thickness at Heel: 2 mm Blade Height: 35 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukitus6||item-1||solidtemplate||takayukitus||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-sujihiki-270mm-256.png||||||Takayuki TUS Sujihiki 270mm||16624||kitchen-knives > takayuki-knives > takayukitus||Knife Brands > Takayuki Knives > Takayuki TUS > ||135.000 ||||||||||||1||1||1||0||||||||Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered. Maker: Aoki Hamono Brand: Sakai Takayuki TUS Construction: Mono Steel/Stamped Location: Sakai, Japan Steel Type: TUS (high carbon stainless steel) Edge: Double Bevel (50/50 @ 12 degrees each side) HRC: 59 Handle: Western, Pakka Wood Type: Sujihiki Weight: 6.0 oz (170 g) Blade Length: 272 mm Total Length: 392 mm Spine Thickness at Heel: 2 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tawahada||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-wa-hammered-damascus-46.png||||||Takayuki VG-10 Hammered Damascus||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||petty150 satavgdahaho sata33ladavg tavghadawasa santoku170 tavghawagy21 gyuto210 tavghadawagy tavghadasu24 tahavgdahe30 tahavgdage30 tavgnape151 tavgnabu16 tavgnasa17 tavgnake21 tavgnadagy21||||The Sakai Takayuki 33-layer VG-10 Hammered Damascus series delivers eye-catching design and dependable performance at an affordable price. With a VG-10 stainless steel core for strong edge retention and corrosion resistance, these knives cut smoothly, maintain easily, and offer excellent balance, making them ideal for both home cooks and professional kitchens.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tavghadacl19||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-cleaver-195mm-235.png||||||Takayuki VG-10 Hammered Damascus Cleaver 195mm||7403||newarrivals||New Arrivals > ||280.000 ||||||||||||1||1||1||0||||||||The Takayuki Damascus Hammered VG-10 Cleaver is a knife that adheres to the ancient goals and principles of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese), and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
Cleavers are general-purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time, and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Cladding: 33 layer, Stainless, Damascus HRC: 60 Edge Grind: Even Handle: Red Pakka Wood Western (Yo) Knife Type: Cleaver Weight: 11.6 oz (332 g) Blade Length: 195 mm Total Length: 313 mm Spine Thickness at Heel: 2 mm Blade Height: 86 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayuki7394||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-hammered-damascus-gyuto-180mm-248.png||||||Takayuki VG-10 Hammered Damascus Gyuto 180mm||7394||kitchen-knives > takayuki-knives > tahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||150.000 ||||||||||||1||1||1||0||||||||Takayuki VG-10 Hammered Damascus Gyuto 180mm. Sakai Takayuki is a name that is synonymous with blades of all kinds, and more recently with kitchen knives. They have been making these for over 600 years, starting in Sakai during the 16th century. The first blades they produced were made to trim and cut tobacco. The company is now owned by Aoki-Hamano Seisakusho, whose aim is to pass on traditional techniques while incorporating modern methods and materials. They truly want the world to know that their knives are not tools, but rather crafted items filled with the spirit of blade smiths and sharpening artisans.
This gyuto combines many attributes of a Western chef's knife with a blade geometry that you will find familiar. This results in a knife that is good for rocking or push-cutting.
The blade is clad with a fine-looking soft stainless steel Damascus layering that receives a tsuchime or hammered finish. It is coupled to a dyed pakka wood partial tang handle that features a stainless bolster and three stainless rivets. The complete package is of a high standard in both looks and performance, especially given its very attractive price. Steel: Damascus 33 layers with VG-10 Hardness: RC 60 (special tempered to provide ease of sharpening) Bevel: 50/50 (good for both right- and left-handed users) Weight: 5.9 oz (168 g) Blade Length: 180 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 42 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tavghadagy21||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-210mm-254.png||||||Takayuki VG-10 Hammered Damascus Gyuto 210mm||7395||kitchen-knives > takayuki-knives > tahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||180.000 ||||||||||||1||1||1||0||||||||The Takayuki Damascus Hammered VG-10 Gyuto is a knife that adheres to the ancient goals and principles of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese), and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
Gyutos are general-purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time, and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great-looking hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: 33-layer, Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Red Pakka Wood Western (Yo) Weight: 6.5 oz (186 g) Blade Length: 212 mm Total Length: 340 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm HRC: 60||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tavghadagy24||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-240mm-275.png||||||Takayuki VG-10 Hammered Damascus Gyuto 240mm||7396||kitchen-knives > takayuki-knives > tahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||190.000 ||||||||||||1||1||1||0||||||||The Takayuki Damascus Hammered VG-10 Gyuto is a knife that adheres to the ancient goals and principles of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese), and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
Gyutos are general-purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time, and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great-looking hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 HRC: 60 Edge Grind: Even Handle: Red Pakka Wood Western (Yo) Weight: 7.6 oz (216 g) Blade Length: 238 mm Total Length: 376 Spine Thickness at Base: 2 mm Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kengata160mm||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-western-vg-10-kengata-160mm-84.png||||||Takayuki VG-10 Hammered Damascus Kengata 160mm||7399||kitchen-knives > takayuki-knives > tahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||145.000 ||||||||||||1||1||1||0||||||||Many people are intrigued by kitchen knives that have a weapon-like shape. Kengata blades have a classic Japanese sword-like tip, so they fall into this category perfectly. The combination of the reverse tanto tip and the short, almost santoku profile results in a blade that is versatile, easy to wield, and very stout.
This style of knife is regarded as a general-purpose blade adept at cutting and chopping a myriad of ingredients. Unlike a regular bunka, the blade profile of the Takayuki Damascus Hammered VG-10 Kengata has more belly, which makes it perfect for rocking as well as push cutting and chopping tasks. The characteristic reverse tanto tip allows for delicate work and dexterous handling. This knife is definitely among the coolest-looking out there!
The blade has been fashioned from a core of VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.
The blade is attached to a fine-looking Western handle made from dyed pakka wood. It is a partial tang knife, so it is slightly lighter than a full tang example. The stainless bolster is well finished and matches the three stainless rivets perfectly. This is a great-looking knife that will take on a multitude of kitchen cutting tasks while intriguing friends and colleagues with its sword-like appearance. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Red Pakka Wood Western (Yo) Knife Type: Kengata (Bunka) Weight: 5.4 oz (154 g) Blade Length: 161 mm Total Length: 297 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kengata190mm||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-western-aeb-l-kengata-190mm-92.png||||||Takayuki VG-10 Hammered Damascus Kengata 190mm||7400||kitchen-knives > takayuki-knives > tahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||170.000 ||||||||||||1||1||1||0||||||||The Takayuki Damascus Hammered VG-10 Kengata is a knife that adheres to the ancient goals and principles of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese), and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
A kengata knife features the classic tanto tip found on Japanese swords. These knives can come in various styles, from the thin yanagiba to the stout bunka. This knife falls into the latter category.
Bunkas are general-purpose knives adept at tackling a wide range of kitchen cutting tasks. Their reverse tanto profile results in a knife with a dexterous and delicate tip and a unique and eye-catching aesthetic. These fun and functional blades can be used any time a gyuto or santoku might be called for. Since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. It is more gyuto than classic bunka due to its lower blade height and longer edge length. The hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Red Pakka Wood Western (Yo) Knife Type: Kengata (Bunka) Weight: 7.3 oz (208 g) Blade Length: 190 mm Total Length: 338 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tadahavgki27||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-damascus-hammered-vg-10-kiritsuke-270mm-122.png||||||Takayuki VG-10 Hammered Damascus Kiritsuke 270mm||7398||kitchen-knives > takayuki-knives > tahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||240.000 ||||||||||||1||1||1||0||||||||Introducing the Sakai Takayuki VG-10 Hammered Damascus Kiritsuke 270mm. This exceptional knife is meticulously crafted using the San Mai technique and shaped by laser cutting, ensuring flawless construction with every cut. Its exterior boasts a stunning hammered Damascus stainless cladding, harmonizing strength and artistry.
At the core of this elegant tool lies the renowned VG-10 steel, celebrated for its superior durability and edge retention. The blade is perfectly balanced with an even edge grind, making it a versatile choice for both right- and left-handed chefs. Encased in a striking red pakka wood handle, the knife offers a comfortable grip and a touch of sophistication to your culinary ensemble.
Engineered to perform, this knife features a special temper that achieves a remarkable hardness of RC 60, ensuring precision and longevity. The 50/50 bevel edge allows for precise and effortless slicing, adaptable to every kitchen task. Weighing only 6.6 ounces and boasting a blade length of 256 mm with an overall length of 390 mm, it is both agile and substantial in hand.
Experience the pinnacle of Japanese craftsmanship with Takayuki’s latest offering—a blend of aesthetic beauty, unmatched performance, and ergonomic design, destined to elevate your cooking to celestial heights. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Red Pakka Wood Western (Yo) Hardness: RC 60 (special temper) Bevel: 50/50 (good for both right- and left-handed users) Weight: 6.6 oz (188 g) Blade Length: 256 mm Total Length: 390 mm Spine Thickness at Base: 2 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satahadana16||item.||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-damascus-hammered-nakiri-160mm-66.png||||||Takayuki VG-10 Hammered Damascus Nakiri 160mm||7393||newarrivals||New Arrivals > ||150.000 ||||||||2.000 ||||1||1||1||0||||||||The primary task associated with nakiris is to chop vegetables (nakiri means greens in Japanese). However, they are also a good choice for many other cutting tasks around the kitchen. They differ from the Japanese deba in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. They are also much thinner than the deba, with a taller blade height.
This is a really nice example of a nakiri. It has been made from a sandwich of VG-10 core stainless steel with an outer cladding of a 17-layer Damascus stainless alloy. The outer cladding is given a tsuchime (hammered) finish, which adds to the great looks and also helps to promote better food release.
The Takayuki Damascus Hammered VG-10 Nakiri is not very tall, coming in at just 47mm at the heel. The edge profile, like all nakiri, is very flat. Out-of-the-box edge is pretty good, but a trip to your sharpening rig will pay huge dividends, especially as the Takayuki smiths have treated the blade to a special tempering operation, which results in a much easier sharpening routine.
A nice dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. This is really great looking and performing nakiri at a most attractive price. Weight: 6.5 oz (186 g) Blade Length: 164 mm Total Length: 300 mm Spine Thickness at Heel: 2 mm Blade Height: 47 mm Weight: 2.6 oz (76 g) Blade Length: 121 mm Total Length: 224 mm Spine Thickness at Base: 2 mm Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satadahautkn||item.||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-damascus-hammered-utility-knife-135mm-76.png||||||Takayuki VG-10 Hammered Damascus Petty 150mm||7391||newarrivals||New Arrivals > ||115.000 ||||||||1.000 ||||1||1||1||0||||||||Utility knives, or petty knives, fill a multitude of roles in the kitchen. They can be small chef knives, mini slicers, detail or paring knives, or poultry boners. The knife featured here is a very nice example of this style of blade. The smiths at Sakai Takayuki have fashioned this great-looking blade from VG-10 stainless steel. This ever-popular alloy is used by so many knife manufacturers that supply is becoming problematic in Japan. VG-10 is popular for many reasons, none less than its sterling characteristics, which include good edge retention and a high level of wear and corrosion resistance. Some users have found it to be more challenging to sharpen, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC and a much easier sharpening regimen.
The inner core of VG-10 stainless steel is covered with a 17-layer cladding of a softer stainless steel. This not only reduces the overall weight of the blade, but it also protects the more fragile core. Of course, it also does wonders for the beauty of this fine blade. A Western handle made from dyed pakka wood finishes off this fine package. Steel: Damascus 17-layer with VG10 Hardness: RC 60 (special tempered for ease of sharpening) Bevel: 50/50 Weight: 3.1 oz (90 g) Blade Length: 149 mm Total Length: 263 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm
- Brand: Shapton
- Grit: 6000 (2.45 Micron)
- Dimensions: 25mm x 150mm x 6.5mm
- System: Edge Pro
- Use: Splash and go, no soak required
Average rating is 4.7
By: lbnoble
Alexandria,VAWhen I first started trying to sharpen my own knives,a few years ago,I purchased a Shapton GlassStone set-500,1,4,8K. In hindsight,I think it was a great starter set,& of these stones,the 1K definitely got the most use-a good starting point for factory edges that need refinement & also a base for knives that need further sharpening.
0.3By: Socrates7
Washington,DCGood stone to start with in any session -- also,very portable. What’s not to like?
0.3By: Ben H
Ottawa,ONThe Shapton glass stones live up to their reputation. Find them excellent for woodworking tools as well. Very pleased with the speedy service from chef knives to go,too.
0.3By: John Wilson
Riverside,CAThis is a great middle grit stone for fine finishing work.
0.3By: Andre
Great stone,cuts fast and doesn’t cloud up with metal swarf much. Had to be lapped as all the Glass Stone series did for me.
0.3By: Lionel
Love the convenience of this stone. Just splash and its ready to go!!!!
0.3By: Michael Lenahan
Bethpage,NYGood price and service. Works well easier to use than I thought,great demo videos.
0.3By: Tyler
Charlotte,NCThis is my first 1k stone and it has been great so far. I also got a 5k stone and as a beginner to the sharpening world,I can get my knives pretty sharp. This is a great product and Mark did a great job getting it to me in a timely manner.
0.3By: Jack
East Coast USAThis is one of the first stones I purchased for my knives,and is my most used. The feedback you get from this product line is exceptional. You can see whats coming off the blade,and you can feel how you are hitting the edge.
Great Product.
0.3Great Product.
What sets the GlassStone apart from conventional whetstones is the construction: a layer of abrasive bonded to tempered glass rather than a traditional ceramic or synthetic body. The tempered glass backing makes these stones unusually thin and light for their surface area, and far more resistant to cracking or breakage from accidental drops than a standard stone. No soaking required before use - splash the surface, let it sit for a moment, and start sharpening. Shapton recommends a five to six minute soak on first use only to even out the surface, but after that it is truly splash and go. Spots or uneven color on the surface are normal and not a quality issue - the stone performs consistently regardless.
What Customers Are Saying: Fifteen reviewers have given this stone a near-perfect rating, with consistent praise for how fast it cuts, how slowly it wears, and how little effort it takes to use compared to conventional soaker stones. One reviewer who owned both a 500 and a 1000 GlassStone said the combination outperformed four conventional stones up to 12000 grit with a finishing strop - calling it the only review he had ever felt compelled to write. Multiple buyers called it the first stone they reach for in every session. Several note it works well beyond kitchen knives - on woodworking tools and chisels as well. The no-soak convenience comes up in nearly every review as a genuine quality-of-life improvement over traditional waterstones.
- Brand: Shapton
- Series: GlassStone
- Grit: 1000
- Use: Splash and Go (no soaking required after first use)
- Construction: Abrasive bonded to tempered glass
- Stone Dimensions: 210 x 70 x 11 mm (8.25 x 2.75 x 0.44 in)
- Usable Abrasive Thickness: 5 mm
- Weight: 14 oz (400 g)
- Item Number: 50202
Care Instructions: Splash with water before each use - no soaking needed after the initial five to six minute first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - while the tempered glass backing significantly improves drop resistance compared to standard stones, ceramic abrasives can still crack on hard impacts. Spots or color variation on the surface are normal and do not affect performance
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shglst10gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-10-000-grit-78.png||||||Shapton GlassStone 10,000 Grit||50903||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||131.000 ||||||||||||1||1||1||0||||||||At 10000 grit you are working at the upper limit of what most sharpeners ever need - an edge that is beyond razor sharp, well past mirror finish, and producing a level of refinement that separates serious stone work from stropping. The Shapton GlassStone 10000 is for sharpening enthusiasts who want to explore what their steel is capable of and who have developed the technique to bring out what an ultra-fine stone can deliver. One reviewer who uses it regularly on blue steel kitchen knives described the tactile feedback while sharpening as unmatched - a meaningful comment at this grit level, where the difference between stones becomes something you feel as much as see in the finished edge.
The 10000 shares all the GlassStone characteristics that define the line - hard bond, fast-cutting relative to its grit, slow-dishing, and splash and go. That last point matters more at high grit levels than lower ones: an ultra-fine stone that requires soaking adds friction to the process, and the GlassStone removes that barrier. A few strokes on each side of a blue steel knife is enough to bring the edge back to working sharpness, as the second reviewer confirmed - a quick maintenance session rather than a full sharpening. The same reviewer noted cleanup is straightforward: wash with water and a cloth, wipe dry, leave it on the counter for an hour. No fuss.
What Customers Are Saying: Both reviewers gave five stars. One called the tactile feedback while sharpening unmatched - the kind of comment that resonates with anyone who has spent time on stones and knows how different they can feel at this grit range. The second reviewed it as a daily-use maintenance stone for blue steel knives, praising the quick cutting action, the easy cleanup, and the straightforward drying - noting it has become a permanent fixture in his kitchen. For a stone at this price and grit level, that kind of practical everyday use is a strong endorsement.
- Brand: Shapton
- Origin: Made in Japan
- Series: GlassStone
- Grit: 10000
- Use: Splash and Go (no soaking required after first use)
- Construction: Abrasive bonded to tempered glass
- Stone Dimensions: 210 x 70 x 11 mm (8.25 x 2.75 x 0.44 in)
- Usable Abrasive Thickness: 5 mm
- Weight: 14 oz (400 g)
- Item Number: 50903
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgl16gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-16000-grit-71.png||||||Shapton GlassStone 16,000 Grit||50303||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||134.000 ||||||
Average rating is 5
By: WLM
Concord,NCThis stone quickly puts a high polish on the cutting edge of my A2 steel spokeshave blades.
0.3By: jmbullman
huntersville n.c.Excellent stone for that final polish. On most of my knives I didn’t even have to strop,It was mirror smooth
0.3Like every stone in the GlassStone lineup, the 16000 cuts faster than its grit number suggests. Shapton’s hard bond construction means the abrasive stays sharp and aggressive through extended use rather than glazing over, and the tempered glass backing keeps the stone thin, light, and resistant to breakage. Splash and go - no soaking required after the first-use preparation - and the stone maintains a flat surface well between flattening sessions. Worth noting: this stone is priced more accessibly than you might expect at this grit level, sitting below what comparable ultra-fine stones from other Japanese makers typically cost. The 16000 is also effective on woodworking tools - plane blades, chisels, and spokeshaves respond well to this level of refinement.
What Customers Are Saying: All six reviewers gave five stars. One uses the 16000 followed by a 0.5 micron diamond strop for quick touch-up maintenance on knives, calling the results excellent and the splash-and-go convenience a genuine advantage. Another found the stone puts a mirror finish on most knives without needing to strop at all - mirror smooth was how he put it. A third reviewer uses it specifically on A2 steel spokeshave blades and calls it excellent for that application. The consensus is a stone that consistently delivers what serious sharpeners come to an ultra-fine stone for: a true mirror polish that is fast to achieve and easy to maintain.
- Brand: Shapton
- Origin: Made in Japan
- Series: GlassStone
- Grit: 16000
- Particle Size: 0.92 micron
- Use: Splash and Go (no soaking required after first use)
- Construction: Abrasive bonded to tempered glass
- Stone Dimensions: 210 x 70 x 11 mm (8.25 x 2.75 x 0.44 in)
- Usable Abrasive Thickness: 5 mm
- Weight: 14 oz (400 g)
- Item Number: 50303
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgl20gr||item.||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-2000-grit-114.png||||||Shapton GlassStone 2,000 Grit||50302||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||63.000 ||||||
Average rating is 5
By: Shaun
LouisianaThis stone is fast and leaves a wicked good edge. For German knives,this is as far as I go. A Japanese knife will take this edge and keep it for a long time. 2000 grit Shapton is enough to make your factory edge seem dull. This stone can also be great for upkeep in between major sharpening. Very highly recommended.
0.3By: Dan B.
NYC,NYordered this stone to fill in between the 800 and 6000 grit combo stone I have. the stone cut really well and fast and the feed back is great. my experience is limited as I am fairly new to hand sharpening. is it possible to say that the look of this stone is quite classy?
0.3By: ian rogers
oxford,UKGreat product in my line up of sharpening stones. Highly recommend.
0.3||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shglst220gr||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-220-grit-69.png||||||Shapton GlassStone 220 Grit||50101||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||44.000 ||||||
Average rating is 5
By: Shaun
Abita Springs,LaJust got my 220 in the mail today. Shipped in the usual "greased-lightning" time.
I immediately unwrapped it. It was sealed tight and new in from the factory,very professional looking.
The stone is nice and wide. This is my first Shapton and it did not disappoint!
Took my knife from 220,to 750,soft/hard Arkansas. It was already a hair shaver,but I continued on to 6,000 and 12,000 for the scary sharp edge that I must have.
If you don’t have a good course stone,I recommend this,especially for the price. Quality Quality.
0.3I immediately unwrapped it. It was sealed tight and new in from the factory,very professional looking.
The stone is nice and wide. This is my first Shapton and it did not disappoint!
Took my knife from 220,to 750,soft/hard Arkansas. It was already a hair shaver,but I continued on to 6,000 and 12,000 for the scary sharp edge that I must have.
If you don’t have a good course stone,I recommend this,especially for the price. Quality Quality.
By: mitchell devine
Newport News,VALove it!
0.3What makes the GlassStone 220 stand out at this end of the grit range is that it does not clog or load up under heavy use. Coarse stones often lose their cutting speed as swarf accumulates in the abrasive, slowing the process and requiring frequent rinsing. This one starts cutting the moment it is sprayed with water and maintains that cutting speed through extended sessions - the hard bond Shapton uses across the GlassStone line keeps the abrasive exposed and active. The white ceramic abrasive on tempered glass is also noticeably more consistent across the full surface than many lower-cost coarse stones, which translates to more even metal removal and better bevel geometry. One reviewer who has worn his stone down past thin is ordering another before it runs out - a better endorsement than any star rating.
What Customers Are Saying: All five reviewers gave five stars. One called it coarse and very fast, noting it starts cutting immediately and never clogs - and that after extensive use he is ordering a replacement before this one runs out. A second praised it specifically for very hard PM stainless steels like ZDP-189 and HAP40, calling it the most aggressive option short of a diamond plate. A third replaced his DMT Extra Coarse with this stone and called the speed and ease of use a revelation - saying he regretted waiting so long to get a proper coarse waterstone. A fourth used it as the starting point in a full progression through to 12000 grit and called the stone quality excellent. The consensus is clear: if you need a fast, reliable coarse waterstone that handles hard steels without fuss, this is it.
- Brand: Shapton
- Origin: Made in Japan
- Series: GlassStone
- Grit: 220
- Use: Splash and Go (no soaking required after first use)
- Construction: Abrasive bonded to tempered glass
- Stone Dimensions: 210 x 70 x 5 mm (8.25 x 2.75 x 0.2 in)
- Total Thickness with Glass Backing: 10 mm
- Weight: Approx. 14 oz (400 g)
- Item Number: 50101
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shaptonglass1||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-320-grit-71.png||||||Shapton GlassStone 320 Grit||50301||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||50.000 ||||||
Average rating is 5
By: Shaun
Abita Springs,LaAbsolutely a beast of a stone. This will cut fast enough but you’ll still be able to jump straight to the 1k after this without a 500 stone. Highly recommended if you don’t own anything below 1,000 grit. If you have a 500 stone then a 220 would be the next lower stone. If you have a 120 or 220,the 320 is perfect to follow those up and get ready for 1,000. Very fast cutter,even without slurry,unlike the 220 and 120.
0.3By: Troy
Austin,TXGreat stone that I use on every knife for the first sharpening. It is easy to use and removes plenty of material while still producing an edge ready for a 1000 grit stone.
0.3Shapton makes the GlassStone 320 with the same hard, dense abrasive construction that defines the entire GlassStone line - fast-cutting, slow-wearing, and bonded to a tempered glass backing that keeps the stone thin, light, and resistant to cracking from drops. No soaking required after the initial first-use preparation - splash with water and start sharpening. One reviewer noted this stone cuts fast enough without slurry that it actually performs differently from the 120 and 220, which benefit more from slurry buildup. That is a useful distinction: the 320 is efficient and clean even on a dry splash, which makes it quick to set up and quick to clean up.
What Customers Are Saying: All four reviewers gave this stone five stars. One called it the best coarse stone he had ever used, raising a burr in under a minute per side. A second said it will put a shaving edge on any blade in a short time and wished he had bought it years earlier. A third uses it as the first stone on every knife, noting it removes material freely while leaving the edge ready for a 1000 grit follow-up. The most detailed review maps out exactly where this stone sits in the progression - noting it is fast enough to jump straight to 1000 grit if you do not own a 500, and the perfect bridge stone from a 120 or 220 if you do. That is exactly how to use it.
- Brand: Shapton
- Origin: Made in Japan
- Series: GlassStone
- Grit: 320
- Use: Splash and Go (no soaking required after first use)
- Construction: Abrasive bonded to tempered glass
- Stone Dimensions: 210 x 70 x 5 mm (8.25 x 2.75 x 0.2 in)
- Total Thickness with Glass Backing: 10 mm
- Item Number: 50301
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgl40gr||item.||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-4000-grit-214.png||||||Shapton GlassStone 4,000 Grit||50103||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||69.000 ||||||
Average rating is 4.7
By: Socrates7
Washington,DCAnother go-to stone. Very compact,cuts well,gives a great edge.
0.3By: lbnoble
Alexandria,VA I don’t think that most folks appreciate how great these glassstones are-the GS 4K is a perfect stone to follow your basic sharpening stones. The point I appreciate the most about the glassstones is how fast you can splash them(no soaking needed)-a big plus in a busy kitchen...
0.3By: Collin
Avon COGreat transition between a 1000 and a 8000 grit stone. Produces a nice first polish. I really appreciate not having to soak the stone before using.
0.3By: John Wilson
Riverside,CATHis will keep a mirror edge on all of your tools once they’ve been sharpened properly.
0.3By: Jonathan
Corvallis,ORThese are nice stones - relatively fast cutting,long-wearing,etc. I use a 1000-4000-8000 set up & am happy w it. One word of warning - the stones are more fragile then they look/feel! It is surprisingly easy to break one...
0.3By: Tim
Ottawa Ongreat stone highly recommended!
0.3The Shapton GlassStone 4000 brings the same characteristics to this grit range that define the entire GlassStone lineup - a hard, dense abrasive layer bonded to tempered glass, cutting fast and wearing slowly, with no soaking required before use. The hard bond keeps the stone cutting precisely rather than glazing over with swarf, which matters at 4000 grit where softer stones can lose their edge quickly under heavy use. The tempered glass backing makes it thin, light, and significantly more resistant to breakage from drops than conventional ceramic stones. Splash it, start sharpening. Shapton recommends a five to six minute soak on first use only to even out the surface - after that, splash and go applies.
What Customers Are Saying: Eight reviewers have given this stone a near-perfect average rating. One experienced sharpener with a 1000-4000-8000 setup described the 4000 as cutting HRC 54-58 western knives very quickly and producing a semi-gloss finish before moving to a higher grit for Japanese knives - calling it excellent for polishing out 1000 grit scratches and preparing the edge for final refinement. A professional cook praised it as a quick finish for work knives after heavy prep days, getting the edge back without committing to a full sharpening session. One reviewer noted these stones are more fragile than they look and cautioned against drops - worth knowing. The no-soak convenience comes up repeatedly as a meaningful advantage in a busy kitchen environment.
- Brand: Shapton
- Origin: Made in Japan
- Series: GlassStone
- Grit: 4000
- Use: Splash and Go (no soaking required after first use)
- Construction: Abrasive bonded to tempered glass
- Stone Dimensions: 210 x 70 x 11 mm (8.25 x 2.75 x 0.44 in)
- Usable Abrasive Thickness: 5 mm
- Weight: 14 oz (400 g)
- Item Number: 50103
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - while the tempered glass backing improves drop resistance considerably over standard stones, ceramic abrasives can crack on hard impacts. Spots or color variation on the surface are normal and do not affect performance.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgl500gr||item.||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-500-grit-157.png||||||Shapton GlassStone 500 Grit||50102||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||55.000 ||||||
Average rating is 4.6
By: lbnoble
Alexandria,VAMy first purchase for stones was the GlassStone set-500,1,4,8K. Of these stones,the most used were the 1K & the 500-the 500 is my go-to stone for metal removal,used together w/ the DMT XXC,I can take back any edge to a point to where it can be improved upon...
0.3By: Socrates7
Washington,DCCuts reasonably well,but there are other options out there I’d prefer. That said,none are this compact.
0.3By: Collin
Avon COGreat stone. Removes material very quickly. Great transition between a 220 and a 1000 grit stone. I really appreciate not having to soak the stone before using.
0.3By: Collin
Avon COGreat stone. Removes material very quickly. Great transition between a 220 and a 1000 grit stone. I really appreciate not having to soak the stone before using.
0.3By: M. Nickol
Coeur d'Alene,IdahoFor a while now,I have been using Japanese water stones to sharpen my chisels and plane irons. As they wear out,I’m switching to the Shapton stones. I really appreciate how quickly and cleanly they get the job done,without having to true it up (re-flatten) as often.
0.3By: Jimmy
Va Beach,VAExcellent stone. Fast cutting and an advisable step between 220/320 and 1000 grits.
0.3By: Jimmy
Va Beach,VAThis is my second 1000 grit stone. Fast cutting and stays flat longer than traditional waterstones. I have most all of the shapton glass stones and they are my "go to" sharpening stones
0.3By: Chris Miller
Clayton,NCGreat for bevel setting,as it leaves a very light and even scratch pattern. Cleans up heavier scratches from diamond plates with ease. Surprised at the level of polish from a course stone. Could easily pass up the 1k and jump straight to 2 or 3k. Great splash and go...
0.3The 500 grit GlassStone is one of three stones that define the Shapton Glass lineup - alongside the 2000 and the 16000 - and it is the one that appears in every serious progression regardless of what finishing stone you use after it. The CKTG recommended progression of 500, 1000, and 4000 puts this stone first for a reason: at 500 grit you can handle both light chip repair and normal bevel-setting in a single stone, which simplifies the kit and saves time. The tempered glass backing keeps the stone thin and light, significantly more drop-resistant than conventional ceramic bodies, and the abrasive layer is bonded firmly enough to maintain a flat sharpening surface through heavy use. Note that this is the standard thickness version at 5mm of abrasive - a double-thick version is also available if longevity is a priority.
What Customers Are Saying: Sixteen reviewers have given this stone an average of nearly five stars, with consistent praise for cutting speed, flatness retention, and the no-soak convenience. One experienced sharpener who owns eight Shapton GlassStones across the full grit range called this and the 2000 the three stones the line is known for and described it as a must-buy for anyone building a Shapton kit. Another reviewer noted it leaves a surprisingly light and even scratch pattern for a coarse stone, clean enough to jump directly to 2000 or 3000 grit without an intermediate step. Multiple reviewers use it on woodworking tools and chisels as well as kitchen knives. The one lower rating cited a preference for other coarse stones but praised the compact size as a genuine advantage - a fair point on both counts.
- Brand: Shapton
- Series: GlassStone
- Grit: 500
- Use: Splash and Go (no soaking required after first use)
- Construction: Abrasive bonded to tempered glass
- Stone Dimensions: 210 x 70 x 5 mm (8.25 x 2.75 x 0.2 in)
- Total Thickness with Glass Backing: 10 mm
- Weight: Approx. 14 oz (400 g)
- Item Number: 50102
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface; the GlassStone system is designed to be used with the DGLP flattening plate. Store dry between sessions. Handle with reasonable care - the tempered glass backing is significantly more resistant to breakage than standard ceramic stones but is not indestructible. Spots or uneven color on the surface are normal and do not affect performance.
The 6000 sits above the 4000 in the Shapton GlassStone lineup and below the 8000 and 16000. In a 500-1000-4000-6000 progression it serves as a refined finishing step that takes the 4000 grit surface to a noticeably higher polish without the time investment of an 8000 or the specialization of an ultra-fine stone. For most kitchen knives and everyday maintenance sharpening, this is where many experienced sharpeners stop. The same GlassStone construction throughout - hard abrasive bonded to tempered glass, splash and go, fast-cutting relative to its grit, wearing slowly, and maintaining a flatter surface over time than softer finishing stones at comparable grits.
- Brand: Shapton
- Origin: Made in Japan
- Series: GlassStone
- Grit: 6000
- Use: Splash and Go (no soaking required after first use)
- Construction: Abrasive bonded to tempered glass
- Stone Dimensions: 210 x 70 x 11 mm (8.25 x 2.75 x 0.44 in)
- Usable Abrasive Thickness: 5 mm
- Weight: 14 oz (400 g)
- Item Number: 50503
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shgl80gr||item.||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-8000-grit-222.png||||||Shapton GlassStone 8,000 Grit||50203||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||85.000 ||||||
Average rating is 4.3
By: Socrates7
Washington,DCCompact and affordable,but not my favorite stone in this grit range. Great to add to a travel kit and will touch up your edge very nicely. So-so as a polishing stone,but will not create mirror bright.
0.3By: EJ
SeattleExcellent stone. Still cuts well and leaves a very nice finish.
0.3By: jmbullman
huntersville n.c.Great stone if you want to make this your final polish.
0.3By: charles
bakersfield cai recieved the grey version,it leaves a less than mirrored finish.still great for a keen edge maker.
0.3What makes the GlassStone 8000 stand out at this grit level is that it still cuts quickly. Most stones at 8000 grit move slowly - the abrasive is fine enough that metal removal takes significant time. The Shapton GlassStone hardness means it cuts more efficiently at this refinement level than softer alternatives, which translates to a faster session and a more consistent result. Splash and go - no soaking - and the tempered glass backing keeps it flat and light. One experienced reviewer who owns the full progression of Shapton GlassStones uses the 8000 as his final stone before a strop, noting that at this grit level going further with an ultra-fine stone is less efficient than simply stropping on a 1 micron or finer compound. That is a practical, well-reasoned approach many experienced sharpeners share.
What Customers Are Saying: Six of seven reviewers gave five stars, with consistent praise for cutting speed, ease of use in a professional kitchen setting, and the quality of the polished edge. One reviewer who was initially hesitant about the thin stone discovered it cuts faster than expected and stays flat more easily than conventional water stones. A professional cook called it fantastic and easy to use splash and go in a restaurant. An experienced sharpener who owns the full Shapton Glass progression uses the 8000 as his final stone before a strop, noting that at this grit level going further with an ultra-fine stone is less efficient than simply stropping on 1 micron or finer compound. The one lower rating acknowledged the stone as compact and useful for a travel kit while preferring other options in this grit range for dedicated polishing work.
- Brand: Shapton
- Origin: Made in Japan
- Series: GlassStone
- Grit: 8000
- Use: Splash and Go (no soaking required after first use)
- Construction: Abrasive bonded to tempered glass
- Stone Dimensions: 210 x 70 x 11 mm (8.25 x 2.75 x 0.44 in)
- Usable Abrasive Thickness: 5 mm
- Weight: 14 oz (400 g)
- Item Number: 50203
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shglfiho||item-1||solidtemplate||stoneholders||https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-field-holder-87.png||||||Shapton GlassStone Field Holder||50300||specials > linecooks > shac > stoneholders||Resources > For Professionals > Sharpening Accessories > Stone Holders > ||57.500 ||||||||||||1||1||1||0||||||||The Shapton Field Holder is a compact and lightweight stand designed for sharpening on the go. It doubles as a protective case, allowing you to store and carry up to three Shapton Glass stones securely inside the base. Flip it over and it becomes a stable platform that brings your stone up to a comfortable working height.
The holder grips Shapton Glass stones firmly and gives you a solid surface whether you are sharpening at home, at work, or out in the field. It is a great match for anyone building a travel-friendly sharpening kit or looking for a simple, clean setup for their Glass stones.
Please note: this holder fits Shapton Glass stones only and is not compatible with Shapton Professional stones.
Average rating is 5
By: Jeff
Louisville,KYShapton 320 makes easy work of chips,broken tips and setting a new bevel. Nice hard stone that dishes very slow,and who can complain about the splash-n-go.
0.3By: Jesus Garcia
Elgin,IllinoisThis stone is amazing,it removes metal fast,it does not dish or at least takes a ling time to do dish. It is hard not soft like the Naniwas super stones. It does not need to be sprayed over and over,it creates a slurry. It seem to slow wear and stays flat no need to lap it,at least after 3 knives. But the one thing I like the most is how fast it is. I got the Naniwa Chosera 400 and I think the Shapton pro 320 is faster or maybe about the same.
0.3By: Allen
AlabamaGreat stone,cuts as fast if not faster than a 325 grit diamond but doesn’t leave a deep of scratches. Stone is splash and go it might absorb a little water but it is very minimal. So far I have reprofiled zdp-189 and super blue with this stone no problems. If I ever wear this stone out I would buy another .
0.3The 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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shpro20||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-2000x-107.png||||||Shapton Pro Green 2,000 Grit||K0703||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||60.000 ||||||
Average rating is 5
By: johndoughy
North Richland Hills,TXI had a coworker tease me for buying a $60 rock. I doubt he’ll have anything clever to say about my knives! It sharpens evenly and smoothly,unlike my cheap sushi supply stone,doesn’t require soaking and VERY fast steel removal--the swarf is BLACK. It raises a very workable burr and though it cuts fast,I don’t feel like the burr sneaks up on you,the stone is very consistent and gives good aural feedback,which helps a newbie like myself. The box does a good job,I just put it on a board mate so it won’t slip,and the holes in the bottom mean I can just let the stone dry a bit and store it away. I doubt I will buy any other stone for a long while.
0.3By: Jmbullman
huntersville n.c.I own the 1k also and this is the best 1-2 punch on the market today. You can actually set the bevel if the knife isn’t too worn. Spend about 10 mins and than move on to the 2k and then you’re talking about some cutting,instant swarf and it set the first polish before you make the jump to the next grit of your choice. Splash and go,cut and shine,not overly expensive and the best part,mark and sue with their service who could ask for anything more. Happy cutting everybody. Shapton pro rules!
0.3By: Jmbullman
Hazzard county NC I would give this 10 stars if I could. I believe it actually works better than the 1k but in succession it is a one two punch that can’t be beat. It cuts and polishes,for most home kitchens it might be all you need if you’re not picky and obsessive like most of you knife junkies,when this wears out I might buy 2 so I will never be without and when or if you want to jump to the 5k shapton than you will be carving roasts and birds like a pro. The only thing else that can be said is the super service from cktg every business should use their program as a template for their company. peace jmbullman
0.3By: Ozgur
Izmir,TurkeyMy experience is Shapton Pro line is much better on carbon steel and tool steel knives than on common stainless steel knives. I also have 1k and 1.5k as medium stone,and 5k as finishing stone. They are all good and I use them almost exclusively for my carbon steel and tool steel (like steels similar to D2) double bevel knives. For example,shapton pro 1k,2k work great on my Yoshikane knives. Again,as always,it depends on how your knife interacts with your stone.
0.3By: Jeff
Louisville,KYExcellent stone. Cuts very fast and dishes super slow. Leaves a nice toothy edge. A good place to stop on most kitchen knives.
0.3By: Aaron
Akron,OHShapton number 2 and once again a winner. Cuts nice and quickly leaving behind a nice toothy edge. Splash and go so no need to soak. Dishes very slowly and leaves a good working edge.
0.3By: Dan N.
Portland,ORI bought the Shapton Pro 2000 stone from you about a year ago. I’ve now used it 8-10 times on various kitchen knives (double edged euro-style chefs and slicers,and also a nice shiro-ko Yanagi [sushi slicer]) and I’m floored at how nice this stone is. It has a great "feel",and cuts surprisingly fast yet feels very smooth and controllable. I’m looking forward to rounding out my collection with the 1K,5K and 8K stones as soon as funds permit me to pick those up.
0.3By: Jesus Garcia
Elgin,Ill. USAJust like some of the other reviewers said,I would give 10 starts to this stone. It grinds metal very fast,I don’t know why but it seems to be faster than the shapton pro 1k.It doesn’t absorb water,the water just seems to stay like big drops on top of the stone. This stone is hard,nothing to do with slurry,it is a good finishing stone for the average kitchen knive. In the 2k-4k grit stones I already had the Norton 4k,shapton glass 4k and,Naniwa ss 3k; I think my Shapton pro 1k is going to be my favorite on that range.
0.3We are an authorized dealer of Shapton and buy these stones directly from the factory in Japan. We ship these stones and service them from our office in Madison, WI.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shpro80||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-8000x-107.png||||||Shapton Pro Melon 8,000 Grit||K0710||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||85.000 ||||||
Average rating is 5
By: Jmbullman
Huntersville ncI have the complete line and unless ur going for the uber shine 8k stone is my stopping place. This thing polishes and puts the final cut on the edge that makes it perfect couldt live or sharpen without it. Espically cpm154
0.3By: ward c.
seattleHard to beat the shapton 8000 fine polish stone. Doesnt clog or dry up and leaves a finer scratch patten than other 8000 man made stones I have. The resign base ceramic matrix of course make it feels more artififial than other non ceramic made stones...so the slurry is less natural and the feedback different..but makes fast work of polishing my japanese plans and chisels.
0.3By: Scott
Seattle,washingtonQuick cutting,smooth,leaves a nice finish. Works great after a 1000.
0.3Each stone in the Professional lineup is engineered for a specific role, from repairing chips and reshaping edges to fine polishing and razor finishing. This carefully structured range makes the Shapton Pro series a go-to choice for both professionals and serious home cooks who want reliable performance and predictable results.
The Shapton Pro 8000 grit offers a higher level of refinement than the 5000 grit, making it a popular finishing stone for kitchen cutlery and a valuable mid-point in straight razor progression. It also works well in edge-trailing and stropping applications for ongoing knife maintenance. These stones measure 8.25 inches x 2.75 inches each.
Ships from Madison, WI.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shpro10||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-1000-grit-water-stone-1.png||||||Shapton Pro Orange 1,000 Grit||K0702||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||45.000 ||||||
Average rating is 5
By: Mike
TorontoNo need to soak. This stone works like a charm. It creates a very consistent surface that’s ready for quick hone.
Chefknivestogo.com is awesome. Everything shipped super fast and price is very good.
0.3Chefknivestogo.com is awesome. Everything shipped super fast and price is very good.
By: James bullock
Huntersville n.c.One of the best cutting medium stones I have ever used I use this stone rite after my 600 chosera and all you have to do is splash and cut. It builds a quick burr and to top it off the case serves as a holder while u sharpen. When it wears out which I don’t see that happening any time soon I will buy another hands down the best 1000 for the money.
0.3By: Dale
Rochester NHI have to say this stone is pretty amazing,I just put all of my knives in my work kit on it and I have to say I got a very very serviceable edge very quickly.
0.3By: jason
rockford,ilreceived this and the 5k as a gift. I have never sharpened a knife on a stone before. I have watched many videos though. sharpened an old chicago cutlery knife in 10 minutes to a working edge. next sharpened a house knife that had been used daily for 8 months with no sharpening. another matter of minutes and it was back to slicing. I loved it. feels great. no gouges so far. builds my confidence to eventually sharpen my own knives. dries fast. handy case/holder. all color coded.
0.3By: Jesus Garcia
Chicago,Ill.Very fast cutter,it dish very slow. This stone does not seem to wear. It is hard,and does not need to presoak. It is a perfect finish stone for an average kitchen knive,and it is the perfect bevel setter for straigth razors. It cuts steel real fast with a nice finish. It feels and cuts steel like a Chosera because it is a hard stone. I’d buy it again
0.3One of the most highly regarded series of synthetic stones on the market, the Shapton Professional line is designed with speed and ease of use in mind. The stones cut very quickly and require no soaking, simply splash and go. Combined with very good feedback, high levels of refinement at their given grit rating, and resistance to wear and dishing, it is no wonder Shapton Pro stones are some of our top sellers. Shapton includes a very handy case with each stone that can double as a stone holder.
The 1000 Grit Pro is considered medium grit and is an excellent stone to start most maintenance edge work with and is also an indispensable transition stone between edge setting and polishing grits in a full progression.
This stone measures 8.25” x 2.75”.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shaptonpro1||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-1500x-108.png||||||Shapton Pro Sky 1,500 Grit||K0707||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||48.000 ||||||
Average rating is 5
By: ward c.
seatle waThe shapton pro 1500 hones very well and leaves a finer scratch pattren than the 1000. It is a little slower to get a burr but not much slower. After getting a sharp edge I can go to my 5000 grit stone without needing a coarser intermiate middle stone.
0.3By: Tim Johnson
Oxford,MaGreat Stone. The size of it handles 240mm Gyutos well and it cuts like a dream!
0.3The 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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shaptonpro||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-stones-63.png||||||Shapton Pro Stones||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||||||||||0||1||0||0||||shaptonpro320x shpro10 shaptonpro1 shpro20 shpro50 shpro80 shpro15gr harohadefebl anguforshst shdilapl shshstho shshpo shsthorebox||||The Shapton Professional sharpening stone series is the fifth generation stone produced by Shapton. Its designers have pulled together many years of experience and customer input to develop these stones. They are designed to be hard, fast cutting, dense and even wearing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shpro50||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-5000x-107.png||||||Shapton Pro Wine 5,000 Grit||K0704||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||70.000 ||||||
Average rating is 5
By: Anthony
Lamoine,MaineShapton Pro Stones are top notch stones available to us US citizens. No soaking and cuts extremely fast with no loading. What else do you want from a stone.
0.3By: Rich
Vernal,UtahThe Shapton Pro 5000 grit stone is a light,compact,and easy to carry high quality "splash and go" sharpening stone that comes in a in a protective case. It works great in combination with the Shapton Pro 1,000 or 1,5000 grit stones. You can use it for minor edge repair and to maintain a sharp edge. When combined with the Shapton Pro 1,000 grit stone,it is a fantastic "one-two" punch portable sharpening solution for knife kits. A perfect addition to knife kits for culinary students and chefs alike.
0.3By: Aaron
Akron,OHNumber 3 on the list and once again does not fail to impress. Once again cuts very quickly and leaves behind a crisp edge with still good bite to it. Splash and go so always a plus. Dishes really slowly so no need to constantly flatten.
0.3The 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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shpro15gr||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-15000x-91.png||||||Shapton Pro Yellow 12,000 Grit||K0705||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||90.000 ||||||
Average rating is 5
By: Light Adrenaline
Southeast USVery nice stone. It’s about half as thick as my Chosera stones,but very nice nonetheless. The stone is nice and hard and pulls metal instantly. The splash-and-go non-soaking quality is great. This 15K might not be as legendary as the Chosera 10K,but its a fraction of the price and a great finishing block for sure. I have a combo of Chosera and and Sharpton Pros. 400,800,1000,3000,5000 are Chosera and the 220,8000 and 15000 are Sharpton. I’d highly recommend either brand,but do prefer the "feel" of the Chosera. If you are looking north of 5K then these Pros are your best bet!
Note: Although I do used these on kitchen blades,I used them primarily to reprofile and recondition my outdoor scandi and convex ground knives.
0.3Note: Although I do used these on kitchen blades,I used them primarily to reprofile and recondition my outdoor scandi and convex ground knives.
By: Henry
BostonAll in all an excellent stone. Once lapped,it does not dish quickly,cuts very fast and leaves an excellent edge.
0.3The Shapton Pro 12K grit stone will provide a highly refined, mirror finish to most edges. This stone will be most appropriate for use on razors or for very, very light finishing applications on certain kitchen steels. These stones measure 8.25” x 2.75” each.
We are an authorized dealer for Shapton in the USA, and we are shipping them from our office in Madison, WI.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shpr15kfored||item-1||solidtemplate||shprostforep||https://s.turbifycdn.com/aah/chefknivestogo/shapton-professional-15k-for-the-edge-pro-80.png||||||Shapton Professional 15K For the Edge Pro Closeout||EPSP15K||specials > linecooks > sharpening-stones > edgepro > shprostforep||Resources > For Professionals > Sharpening Stones > Edge Pro > Shapton Stones For the Edge Pro > ||50.000 ||||||||0.100 ||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shro10gr||item-1||solidtemplate||shapton||https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-1000-grit-46.png||||||Shapton RockStar 1000 Grit||60216||equipment > shapton||Suppliers > Shapton Stones > ||37.000 ||||||||||||1||1||1||0||||||||Shapton RockStar 1000 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series is engineered for fast, efficient sharpening with excellent feedback and long-term durability. These stones feature a high abrasive concentration that sharpens quickly while maintaining a controlled, predictable feel on the blade.
The 1000 grit RockStar is the true workhorse of the series and the most commonly used stone in any sharpening progression. It excels at refining edges after coarse stones, removing minor edge damage, and producing a sharp, highly usable edge suitable for most kitchen tasks. The cutting action is powerful enough to handle hard steels while still delivering a clean, uniform finish.
RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. Shapton’s advanced bonding technology provides outstanding durability, helping the stone stay flat longer and maintain a consistent surface that improves efficiency and sharpening enjoyment.
With a solid 10 mm thickness, the RockStar series offers a lighter, more compact profile than Shapton’s thicker Kuromaku stones while preserving the speed, precision, and reliability that Shapton is known for. An optional stainless-steel case (sold separately) offers safe, elegant storage and fits seamlessly into any sharpening setup.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive that delivers clean cutting action, excellent tactile feedback, and balanced wear across both carbon and stainless steel blades.
Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
The Shapton RockStar series is designed for fast, precise sharpening with excellent feedback and long-lasting performance. Built with a high abrasive concentration and advanced bonding technology, these stones deliver consistent results while maintaining a controlled, refined feel on the blade.
The 2000 grit RockStar is an ideal refinement stone that bridges the gap between medium and fine sharpening. It removes the scratch pattern left by 1000 grit stones while further strengthening and smoothing the edge. The result is a noticeably sharper, cleaner edge with improved bite and edge stability, well suited for most kitchen knives.
Despite its refined finish, the RockStar 2000 maintains strong cutting power and performs well even on harder steels. It delivers a delicate, uniform finish without feeling slow or muddy, making it a pleasure to use for extended sharpening sessions.
RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. The durable 10 mm construction helps the stone stay flat longer and ensures reliable performance over time. An optional stainless-steel case (sold separately) provides safe, attractive storage and complements any sharpening setup.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action, excellent feedback, and balanced wear across carbon and stainless steels.
Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
The Shapton RockStar series is designed for fast, efficient sharpening with excellent feedback and durability. These stones feature a high abrasive content that cuts quickly, allowing you to form an edge in minimal time while maintaining excellent control.
The 320 grit RockStar is ideal for repair work, thinning, and setting a new bevel on dull or damaged knives. It removes material efficiently without feeling overly aggressive, making it a dependable coarse stone for both professionals and serious home sharpeners.
Unlike traditional soaking stones, Shapton RockStar stones are splash-and-go. Simply add water and start sharpening immediately. The stone’s advanced bonding technology helps regulate abrasive release, reducing wear and ensuring consistent performance over time.
The RockStar series features a solid 10 mm thickness and is available either as a standalone stone or paired with a stainless-steel case (sold separately). Compared to the thicker Kuromaku line, RockStar stones offer a lighter, more compact profile while preserving Shapton’s renowned sharpening speed and precision.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action and balanced wear, especially well-suited for carbon and stainless steels.
Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
The Shapton RockStar series is engineered to deliver fast, precise sharpening with excellent feedback and long-term durability. These stones combine a high abrasive concentration with advanced bonding technology, producing consistent results and a refined sharpening experience.
The 4000 grit RockStar is a fine sharpening stone designed to refine and polish an already well-shaped edge. It effectively removes the scratch pattern left by 2000 grit stones while enhancing edge smoothness, sharpness, and cutting precision. The resulting edge is clean, crisp, and highly versatile for everyday kitchen use.
Despite its fine grit rating, the RockStar 4000 maintains strong cutting efficiency and works confidently on both carbon and stainless steels, including harder blades. It produces a delicate, uniform finish without sacrificing feedback or control.
RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. The solid 10 mm construction helps the stone stay flat longer and maintain a consistent surface. An optional stainless-steel case (sold separately) offers safe, elegant storage and complements any sharpening setup.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive valued for clean cutting action, excellent tactile feedback, and balanced wear across a wide range of blade steels.
Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
The Shapton RockStar series delivers powerful sharpening performance with excellent control, making it an outstanding choice for both professionals and serious home sharpeners. Designed with a high abrasive concentration, these stones cut quickly while maintaining a refined, predictable feel on the blade.
The 500 grit RockStar strikes an ideal balance between fast material removal and control. It is well suited for establishing a fresh edge, light repair work, and refining scratch patterns after coarse stones. Despite its strong cutting power, it delivers a delicate, uniform finish that prepares the edge beautifully for mid and fine grit progression.
RockStar stones are splash-and-go, requiring no soaking. Simply add water and start sharpening immediately. Shapton’s advanced bonding technology ensures outstanding durability, keeping the stone flat longer and maintaining a consistent surface for efficient, repeatable results.
With a solid 10 mm thickness, the RockStar series offers a lighter, more compact alternative to Shapton’s thicker Kuromaku stones while preserving the brand’s hallmark sharpening speed and precision. An optional stainless-steel case (sold separately) provides elegant, secure storage and complements any sharpening setup.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action, excellent feedback, and balanced wear across carbon and stainless steels.
Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Average rating is 5
By: Mike Fairleigh
Olathe,KSMany won’t be willing to pay for something as simple as a commercially-built pond,but this one is really nice. It’s big enough to contain a large amount of water/slurry and a couple of stone holders simultaneously,yet the sides are low enough to not interfere with sharpening,at least when using the Shapton stone holders. It also makes a nice place to store a stone holder or two,several stones,and a lapping plate.
0.3||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shshstho||item.||solidtemplate||shaptonpro||https://s.turbifycdn.com/aah/chefknivestogo/shapton-sharpening-stone-holder-90.png||||||Shapton Sharpening Stone Holder||50200||specials > linecooks > sharpening-stones > shaptonpro||Resources > For Professionals > Sharpening Stones > Shapton Pro Stones > ||116.000 ||||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.||
Average rating is 5
By: Scott
MTWow! This thing is heavy. It stays in place and works exactly as described.
0.3By: WLM
Concord,NCThis holder makes using the Glasstones very convenient. Tt holds the stones securely,yet it’s easy to swap stones. Rock solid on the bench while sharpening!
0.3By: Loren Fry
Anaheim,CaliforniaI really enjoy the holder. It is well worth the wait for the manufacturer to improved the product. I also appreciated being kept up to date on the status during this improvement period.
0.3By: Mike Fairleigh
Olathe,KSThe Shapton holder is the perfect base to hold Glassstones. It’s heavy,stable,grips the stones well,and cleans nicely.
0.3By: Latin Lovin' Eaitn' Grubbin'
NY,NYJust picked up this holder and it was a gem. My glass stones fit perfectly and didn’t even slip. This is a must have. Also it arrived quickly. Thanks again!
-LLEG
0.3-LLEG
It measures 10 inches long, 3 3/8 inches wide and 2 1/4 inches tall and weighs a hefty 4.5 pounds.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shsthorebox||item-1||solidtemplate||shaptonpro||https://s.turbifycdn.com/aah/chefknivestogo/shapton-stone-holder-replacement-box-186.png||||||Shapton Stone Holder Replacement Box||SHAC30||specials > linecooks > sharpening-stones > shaptonpro||Resources > For Professionals > Sharpening Stones > Shapton Pro Stones > ||8.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shapton||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/shapton-stones-91.png||||||Shapton Stones||||equipment||Suppliers > ||||||||||||||0||1||0||0||||sh6pcstset shglst220gr shaptonglass1 shgl500gr shgl10gr shgl20gr shgl40gr shgl6k shgl80gr shglst10gr shgl16gr shdilapl shaptonpro320x shpro10 shaptonpro1 shpro20 shpro50 shpro80 shpro15gr sustho1 shglfiho shshstho shsthorebox yasttr shshpo shro320grces shro500grces shro10gr shro20grcesh shro40grcesh||||Shapton produces two of the most widely trusted sharpening stone lines available - the Glass Stone series and the Pro series - and we carry both in full along with supporting accessories. Shapton stones are fast cutting, hard-backed, and consistent across the grit range. They are a reliable choice for Japanese knives and a particular favorite for Edge Pro users.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shprostforep||item.||solidtemplate||edgepro||https://s.turbifycdn.com/aah/chefknivestogo/shapton-stones-for-the-ep-54.png||||||Shapton Stones For the Edge Pro||||specials > linecooks > sharpening-stones > edgepro||Resources > For Professionals > Sharpening Stones > Edge Pro > ||||||||||||||0||1||0||0||||shglst120grf shglst4kfore shglst5kfore shglst16kfor edproesacpa shpr15kfored||||Shapton stones are among the best options for Edge Pro users - fast-cutting, hard-backed, and consistent across the grit range. We recommend the Shapton Glass series for most users: they cut quickly, dish slowly, and produce a refined edge that performs well on Japanese steels. This section covers our full Shapton selection in Edge Pro-compatible format.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shac||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-accessories-104.png||||||Sharpening Accessories||||specials > linecooks||Resources > For Professionals > ||||||||||||||0||1||0||0||||ancuandgu diamondplates dispandpa rustremovers slurrystones stoneholders strops kangaroostrops shpo sharpening-steels||||Sharp knives start with good stones - and good stones work better with the right accessories around them. This section covers everything that supports the sharpening process: stone holders, naguras, lapping plates, leather strops, stropping compounds, angle guides, and the other tools that make a real difference in the quality and consistency of your sharpening sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shbl||item-1||solidtemplate||edproac||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-blanks-123.png||||||Sharpening Blanks||EPBlank||specials > linecooks > sharpening-stones > edgepro > edproac||Resources > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Accessories > ||6.500 ||||||
Average rating is 4
By: james
Chicagoblank was put to use next day.
0.3By: Tom Dobrowski
Montrose,SDFit the sharpener great,but I had to flatten and polish the surface before I could apply the polishing tapes.
0.3Please 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)"||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shpo||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-ponds-63.png||||||Sharpening Ponds||||specials > linecooks > shac||Resources > For Professionals > Sharpening Accessories > ||||||||||||||0||1||0||0||||shshpo yasttr nanorushmat4||||Sharpening on water stones makes a mess, and a sharpening pond solves that problem cleanly. It contains the slurry and water runoff, protects your countertop or workbench, and keeps your stone stable while you work. A small investment that makes the whole sharpening process more controlled and enjoyable. This section covers our current selection of ponds and sink bridges.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sharpening-steels||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-steels-119.png||||||Sharpening Rods||||specials > linecooks > shac||Resources > For Professionals > Sharpening Accessories > ||||||||||||||1||1||0||0||||ckblceshrod id12cerodwna mac-small-honing-rod mac-black-ceramic-honing-rod suerccero sasuerfi shforboandid||||Ceramic honing rods are the most practical way to keep a knife performing between water stone sharpenings. Unlike traditional steel rods, ceramic is harder and finer — it realigns the edge while removing a small amount of steel, making it a better choice for hard Japanese knives where a steel rod can do more harm than good. A few light strokes restore bite and precision in seconds.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shstse||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-stone-sets-81.png||||||Sharpening Stone Sets||||specials > linecooks > sharpening-stones||Resources > For Professionals > Sharpening Stones > ||||||sh6pcstset||||||||0||1||0||0||||sh6pcstset haamstkit||||Choosing the right combination of stones is one of the more confusing parts of getting into Japanese knife sharpening. These curated sets take the guesswork out of it - assembled with input from our staff and experienced customers to cover the most useful progressions for Japanese kitchen knives. A smart starting point whether you are new to water stones or looking to complete your setup.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sharpening-stones||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/sharpening-stones-164.png||||||Sharpening Stones||||specials > linecooks||Resources > For Professionals > ||||||||||||||1||1||0||0||||shglkachst arst atomaplates besterstones chosera-stones cost dmt edgepro fislst imanishistones nashst kingstones allnast superstones shapton-stones shaptonpro shro shac shstse cerax||||We're not completely sure but we think we now have the largest selection of sharpening stones on the face of the earth. If you're interested in something and don't see it here please contact us and we'll try to get it. Most of the stones you see here are Japanese water stones, both synthetic and naturals. There is also a wide selection of stone holders, flatteners, and other items that will help you get a razor sharp edge on all your sharp tools and knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shaosu||item.||solidtemplate||shibataknives||https://s.turbifycdn.com/aah/chefknivestogo/shibata-aogami-super-78.png||||||Shibata Aogami Super||||specials > forknco > shibataknives||Resources > For Knife Collectors > Shibata Knives > ||||||||||||||0||1||0||0||||shaspe13 shkoasbu16 shkoasgy21 koasgy24 shknst tikntapa bifishst6||||Takayuki Shibata lives and works in a suburb of Hiroshima, and his claims to knife-nut fame are his laser-thin, hammer forged knives with excellent grinds and outstanding out-of-the-box sharpness. The knives in this section use Aogami Super Steel and are clad with stainless steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shkoasgy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/shibata-kotetsu-as-gyuto-210mm-196.png||||||Shibata AS Gyuto 210mm||SKAS-G210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||250.000 ||||||||||||1||1||1||0||||||||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 a 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.
For years, we’ve admired the elegant profile and cutting dynamics of traditional French Sabatier-style chef knives. Their long, gently curved edge, balanced tip, and smooth glide through food make them remarkably versatile tools for everyday prep. That timeless silhouette has inspired countless interpretations over the decades, with only a select few achieving near cult-like status among knife enthusiasts.
We wanted to explore what would happen if that iconic shape were reimagined through the lens of modern Japanese craftsmanship. To do that, we turned to one of our favorite makers and asked him to create his own interpretation—one that respected the original geometry while elevating performance to the highest level.
The result is the CKTG-exclusive Shibata Kashima R-2 Gyuto, a knife that blends timeless proportions with cutting-edge materials and meticulous handwork. The blade is hammer forged using a san mai construction, featuring an R-2 powdered stainless steel core clad in softer stainless steel for added strength, stability, and ease of maintenance.
R-2 powdered stainless steel is prized for its exceptionally fine grain structure, allowing it to take a remarkably sharp, refined edge. Just as importantly, it offers outstanding edge retention, making this knife ideal for long prep sessions without frequent touch-ups on the stone.
Shibata-san is also an excellent sharpener, and each knife is finished with great care. Right out of the box, the Kashima gyuto feels thin, precise, and exceptionally smooth through food, delivering the kind of cutting performance that immediately inspires confidence on the board.
The name “Kashima” comes from a famed Japanese naval vessel, admired for its sleek, modern design and its ability to cut cleanly through the sea with speed and grace. That same character defines this gyuto in use—fast, balanced, and effortlessly controlled.
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.
R2 powdered steel is particularly well suited to Shibata-san’s approach. Its fine, uniform grain structure allows the blade to be ground extremely thin behind the edge while maintaining strength and durability when used properly. The result is a knife that takes an exceptionally keen edge, holds that edge through long prep sessions, and sharpens cleanly on water stones when maintenance is required. Stainless cladding simplifies care and reduces reactivity, making this knife practical for daily professional use as well as for serious home cooks who want elite performance without carbon steel maintenance. The migaki finish keeps the blade clean and understated, emphasizing function and geometry rather than decoration, while still showing the precision of the grind work along the blade road.
The “Boss Bunka” profile pushes the traditional bunka design into a more powerful, versatile format. With its generous blade height and long, usable edge length, this knife combines the flat-edge efficiency of a nakiri with the all-purpose utility of a santoku, while the sharply defined k-tip adds a level of precision normally associated with smaller petty knives. The pointed tip excels at scoring proteins, trimming silverskin, breaking down vegetables, and performing detailed work such as cross-hatching eggplant, mushrooms, or squash. The extended edge length and tall blade provide excellent knuckle clearance and stable board contact, making the knife feel confident and controlled even during fast, repetitive prep.
Despite its size, the Boss Bunka remains remarkably light and agile in hand. At just over six ounces, it feels fast and responsive, with balance that encourages a relaxed grip and precise control. The thin grind and minimal wedging allow the blade to glide effortlessly through dense produce with minimal resistance, reducing fatigue during long cutting sessions. Push cuts, glide cuts, and tip work all feel natural, and the knife rewards good technique with exceptional performance. This is a knife designed to disappear in use, allowing the cook to focus entirely on the task at hand rather than fighting the blade.
Fit and finish are hallmarks of the Koutetsu line, and this knife is no exception. The spine and choil are carefully polished for comfort, an important detail for cooks who use a pinch grip for extended periods. There are no sharp edges or hot spots, and the transition between blade and handle is clean and well executed. The octagonal rosewood handle provides a traditional Japanese feel with excellent grip security, complementing the lightweight blade and maintaining balance without adding unnecessary mass. Every detail reflects Shibata-san’s philosophy of precision, restraint, and performance-driven design.
The name “Koutetsu,” meaning ironclad, references Japan’s first ironclad warship and serves as a metaphor for the knife’s character: modern materials, advanced engineering, and uncompromising performance. While these knives appear minimalist at first glance, they are the result of highly intentional design choices, refined through years of feedback from professional chefs around the world. The Boss Bunka, in particular, has become a favorite among cooks who want one knife that can handle a wide range of prep tasks while delivering the cutting feel of a true laser.
Availability Note:These knives are new to our site and we usually only receive a handful at a time. Please enter your email on this page if you would like to be notified of future availability or updates. If the knife is in stock, do not wait to purchase--they sell out fast!
Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block to protect the edge. Maintain sharpness with light stropping or regular stone sharpening to preserve the knife’s exceptional cutting performance.
We do not currently carry a wooden saya that fits this knife.
The blade is forged from SG2 (R2) powdered stainless steel, a high-performance alloy prized for its fine, uniform grain structure and ability to support very acute edge angles. When properly heat treated, R2 offers an outstanding balance of edge retention, sharpness, and corrosion resistance. Shibata-san hardens this steel to approximately 62–63 HRC, allowing the knife to take a remarkably keen edge while maintaining stability when used correctly. The stainless cladding adds toughness and simplifies maintenance, making this knife suitable for daily professional use as well as for serious home cooks who want top-tier performance without the upkeep of carbon steel.
Fit and finish on this knife are exceptional and reflect Shibata-san’s detail-oriented approach. The blade faces feature a subtle textured finish that helps reduce friction and food sticking during prep, while the spine is finished to a high mirror polish. This polished spine improves comfort in a pinch grip and increases tactile feedback, enhancing control and safety during fast or extended cutting sessions. The transitions between blade and handle are clean and precise, with no sharp edges or hot spots, reinforcing the refined, purpose-built feel of the knife.
The bunka profile combines compact dimensions with impressive versatility. Its relatively tall blade provides excellent knuckle clearance, while the mostly flat edge profile is ideal for push cutting and efficient vegetable prep. The sharply pointed k-tip, a signature element of Shibata-san’s designs inspired by the bow of Japan’s first ironclad warship, excels at detail work, scoring, trimming, and precise cuts in tight spaces. Balanced, agile, and highly responsive, this bunka is a superb all-around knife for cooks who value control, speed, and precision as much as raw cutting performance.
Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block. Maintain sharpness with light stropping or regular stone sharpening to preserve the knife’s exceptional cutting performance.
"In my kitchen I was using a gyuto knife. It was a beautiful knife. But it was a little too curved for my liking. Didn't make enough contact with the food. So I switched to a straight-edged nakiri. Better for chopping vegetables. But when I was cutting meat, then I wanted to go back to my gyuto. Hmm, I thought. Somebody should make a new type of knife, one that falls between a gyuto and a nakiri. And then, as I am a knife maker, I thought that I should make it. So I did. I gave it a slightly curved edge. Too-straight produces too much friction. Too-curved reduces contact with the food. This slight curve is my attempt at a happy medium. I also gave it a sharp point. This is very nice for scoring vegetables, or squid, or chicken."
Shiba makes use of the popular R-2 powdered stainless steel alloy to fashion the jigane (inner layer) which then receives a hagane (outer layer) of a softer stainless steel. A lovely hand-executed rough finish is applied to this layer to aid in food release, especially in items with a high water content.
These laser-like blades are finished to the highest standards and then matched to a lovely octagonal jarrah wood handle and pakka wood ferrule.
If you look at the 4th photo you can see a carrot sliced on the right was cut by a good, but ordinary, kitchen knife. The slice on the left was cut by a Shibata Koutetsu.
We think Shibata-san is really onto something, and we think you might agree!
Takayuki Shibata is a young blacksmith working out of his shop in Fukuyama City, Hiroshima, Japan. It is here that he developed his very unique line of Kotetsu knives. Kotetsu translates to "ironclad," which was the name given to the first ironclad battleship in the Japanese Navy. It had a very distinctive pointed bow, which allowed it to carve through water with ease and efficiency.
This is the basic mantra of his knives. They are made very thin -- laser thin. They are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are of the very highest standards. The sides of the knife have a rough finish to reduce friction between the food and the blade. The spine of the knife has a very high mirror polish. This maximizes friction between your fingers and the blade, for better control, comfort, and safety.
The final word on these unique and beautiful knives belongs to the master. "In my kitchen and in my workshop, I am always thinking about you, my customer. I hope that my knives will surprise and delight you. May your cooking life be enriched! With loving thanks from my kitchen to yours." -Shiba
This Ko-Bunka is a compact, highly refined example of what has made the Koutetsu line so respected among professional cooks and serious enthusiasts. The blade is ground extremely thin with a largely consistent spine thickness that carries nearly to the tip, creating a true laser profile that excels at clean, low-resistance cutting. Despite its short length, the knife offers generous blade height for knuckle clearance and confident board contact. The distinctive pointed tip, a signature of Shibata-san’s work, is inspired by the bow of Japan’s first ironclad warship and provides exceptional precision for detail work, scoring, trimming, and controlled tip cuts.
Fit and finish on this knife are exceptional, even by high-end Japanese standards. The spine features a high mirror polish, improving comfort in a pinch grip while also increasing friction between the fingers and blade for better control and safety during fast prep. Balance is light and neutral, allowing the knife to feel effortless and responsive in hand. The compact “ko” bunka format makes this knife extremely nimble and quick, ideal for cooks who value speed, precision, and control in a smaller package. Combined with its laser grind and superb out-of-the-box edge, this Ko-Bunka delivers cutting performance that belies its size and rewards good technique with effortless results.
Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block. Maintain sharpness with light stropping or regular stone sharpening to preserve performance.
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 Koutetsu line of knives harmoniously incorporates the cool look of a bunka with the kiritsuke shape throughout the entire collection. It translates particularly well with this sujihiki, resulting in a sword-like appearance. This is a wonderfully light and balanced blade. Shibata-san is a master sharpener, and these knives are hair-splittingly sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time.
The Koutetsu sujihiki is completed with a traditional octagonal rosewood handle with a pakka wood ferrule, which is finished to match the high standards of the blade.
The knife is made from R-2 stainless steel that has been hammer forged, san-mai style, with a softer stainless outer layer. The blade face is given a subtle hairline finish and hand-engraved kanji. The edge profile has a slight belly over almost the entire length, which will find particular favor with rocking style users. Combine the shorter length of the edge with the fine pointed tip design, and you have a very versatile knife for both regular processing duties as well as more detailed work.
The coupling of a traditional jarrah wood and black pakka wood handle with this blade results in a great-looking knife, one that is dexterous in hand, nimble in use, and offers a real balance of performance and ease of maintenance.
Yet another winner from Shibata-san!
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shtamagina16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-nakiri-165mm-61.png||||||Shigeki Tanaka Majiro Ginsan Nakiri 165mm||TA-MAJIRO-NA165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||149.950 ||||||||||||1||1||1||0||||||||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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|majiro||item-1||solidtemplate||allshtakn||https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-petty-120mm-61.png||||||Shigeki Tanaka Majiro Ginsan Petty 120mm||TA-MAJIRO-120PT||specials > forknco > tanaka-knives > allshtakn||Resources > For Knife Collectors > Tanaka, (Shigeki) > All Shigeki Tanaka Knives > ||119.950 ||||||||||||1||1||1||0||||||||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.
Shindo’s knives feature a thin grind that moves cleanly through ingredients with very little resistance, making them especially well-suited for prep work. The kurouchi finish and straightforward construction reflect their Tosa origins—rustic, functional, and focused on cutting performance over cosmetic refinement. This combination makes them a strong choice for cooks looking for a high-performing carbon steel knife at a very approachable price.
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shbl2gy21||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-funayuki-165mm-105.png||||||Shindo Blue #2 Funayuki 165mm||Shindo-F165||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||90.000 ||||||||||||1||1||1||0||||||||Shindo-san is a blacksmith based in Tosa, Japan, producing knives that have quickly gained a following for their performance and value. This line of kitchen knives is made with Aogami (Blue) #2 carbon steel, a favorite among our customers for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives hit the sweet spot, offering a sharp, durable edge that’s still easy to maintain.
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kyshbl2gy21||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/kyohei-shindo-blue-2-gyuto-210mm-223.png||||||Shindo Blue #2 Gyuto 210mm||Shindo-G210||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||115.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan. This line of kitchen knives is crafted from Aogami (Blue) #2 carbon steel, a favorite among our customers for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives hit the sweet spot for performance, offering a sharp, durable edge that’s still easy to maintain.
Shindo’s knives are known for their thin grind and strong cutting performance. They move cleanly through ingredients with very little resistance, making them especially well-suited for prep work. The kurouchi finish and simple construction reflect their Tosa origins—rustic, functional, and focused on performance over polish.
This line continues to stand out as one of the best values we offer in carbon steel knives, delivering high-end cutting ability at a very approachable price point.
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shbl2gy24||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-gyuto-240mm-53.png||||||Shindo Blue #2 Gyuto 240mm||Shindo-G240||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||145.000 ||||||||||||1||1||1||0||||||||Shindo-san is a blacksmith based in Tosa, Japan, producing knives that have earned a strong following for their performance and value. This line is forged from Aogami (Blue) #2 carbon steel, a favorite among chefs and enthusiasts for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives strike a great balance between durability and sharpness, making them a pleasure to use and maintain.
The blades are hammer forged in a san mai construction with iron cladding and a kurouchi finish, giving them a rustic, workhorse feel. They are ground thin behind the edge for excellent cutting performance, allowing them to move cleanly through ingredients with minimal resistance. This combination of traditional construction and strong performance makes them one of the best values we offer in carbon steel knives.
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers describe these knives as dependable workhorses with strong cutting performance and excellent value. Many highlight their ability to glide through ingredients with ease while taking a very sharp edge quickly. The fit and finish is often described as rustic, and the reactive carbon steel requires a bit more care, but these are expected trade-offs at this price point. Overall, they’re widely regarded as high-performing carbon steel knives that deliver results comparable to much more expensive options.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shbl2na161||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-nakiri-165mm-95.png||||||Shindo Blue #2 Nakiri 165mm||Shindo-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||90.000 ||||||||||||1||1||1||0||||||||Introducing knives crafted by blacksmith Shindo san in Tosa, Japan—an exciting maker whose work has quickly gained a following among cooks looking for high performance at an accessible price. This line features Aogami (Blue) #2 carbon steel, heat-treated to around HRC 62, delivering an excellent balance of edge retention, toughness, and ease of sharpening. These knives are built to perform, offering serious cutting ability without the premium price tag often associated with handmade Japanese blades.
The grind is thin behind the edge with a rustic kurouchi finish, giving these knives a workhorse feel with impressive cutting performance. They move cleanly through vegetables with minimal resistance and are especially well-suited for prep-heavy tasks. Like many Tosa-made knives, the finish is simple and functional, but the performance is where these really shine.
This is one of the best values in our lineup for a reactive carbon steel knife. If you're looking to experience the cutting feel of Aogami #2 without spending several hundred dollars, this series is an easy recommendation.
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers consistently praise this knife for delivering performance far above its price point. Many compare its cutting ability to much more expensive knives, noting its thin grind, excellent food release, and ability to glide through vegetables with little resistance. It’s often described as taking a very sharp edge quickly and responding well to simple sharpening progression. Some users mention the rustic fit and finish and note that the stock handle is basic, but these are generally seen as trade-offs given the exceptional performance and value. Overall, it’s widely regarded as a standout budget-friendly carbon steel knife that competes with high-end options in real-world use.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enjinblue||item.||solidtemplate||enjinknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-69.png||||||Shindo Enjin Blue #2||||resources > japanese-knives > enjinknives||Knife Types > Japanese Knives > Enjin Knives > ||||||||||||||0||1||0||0||||inshse enbl2ho15 enbl2bu16 enbl2fu16 enbl2na16 enbl2sa16 enbl2gy21 shbl2gy24||||Enjin Knives are made in Tosa, Japan and this line features Blue #2 Carbon steel clad with soft iron. The result is a high hardness carbon steel that holds an edge well and sharpens easily.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enbl2bu16||item-1||solidtemplate||shindoknives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-blue-2-bunka-165mm-220.png||||||Shindo Enjin Blue #2 Bunka 165mm||EA2-B16U||kitchen-knives > shindoknives||Knife Brands > Shindo Knives > ||170.000 ||||||||||||1||1||1||0||||||||We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
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!
Our sayas do not fit this knife; we recommend the blade guard instead.
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!
We do not carry a saya that fits this knife--try the felt blade guard instead.
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!
Care: Hand wash and towel dry after use to avoid rusting.
Our sayas do not fit this knife; we recommend the blade guard instead
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!
Our sayas do not fit this knife; we recommend the blade guard instead.
These Shindo Enjin knives are red hot right now and extremely hard to get. We are proud to be the first seller outside of Japan to offer knives from blacksmith Shindo san, and every batch we receive sells out quickly. If you see one in stock, do not hesitate--they do not last long.
The Enjin SRK8 Bunka 165mm is a compact, highly versatile kitchen knife that can handle just about any task you throw at it. The bunka profile features a taller blade with a flat edge and a distinctive pointed tip that excels at detailed work, vegetable prep, and slicing proteins. It is lighter than many knives in this size range but still feels stiff and confident on the board, making it a great choice for cooks of all skill levels and cutting styles. It is also an excellent introduction to Japanese knives.
Shindo san forges these blades in Kami City, Kochi Prefecture, using SRK8 carbon steel hardened to about 63 HRC. This steel takes a very keen edge and offers excellent edge retention for the price point. The blade is clad in soft iron and finished with a rugged kurouchi look combined with sandblasted and polished areas for contrast and character. Each knife has a handmade feel that reflects its small workshop origin. The knife is paired with an oak octagonal handle with a burnt finish, completing the traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel core and iron cladding that will develop a patina with use. Hand wash and dry thoroughly after use. Do not leave wet or soak. Avoid cutting frozen foods or bones. Sharpen with quality water stones to maintain a razor-sharp edge.
These Shindo Enjin knives are red hot right now and extremely hard to get. We are proud to be the first seller outside of Japan to offer knives from blacksmith Shindo san, and every batch we receive sells out quickly. If you see one available, we recommend grabbing it while you can.
The Enjin SRK8 Funayuki 165mm is a versatile, compact knife that feels like a cross between a small gyuto and a santoku. The funayuki has different meanings depending on the region, but in Tosa—where Shindo san works—it is typically made with a double bevel and used as an all-purpose kitchen knife. This version follows that tradition, offering excellent performance for slicing proteins, prepping vegetables, and general kitchen work.
Funayuki knives are known for their relatively flat edge profile and minimal belly, making them great for push cutting and efficient board work. The shorter length keeps the knife nimble and easy to control, while the taller blade provides good knuckle clearance. It is a highly practical design that works well for both home cooks and professionals looking for a compact, do-it-all knife.
Shindo san forges these blades in Kami City, Kochi Prefecture, using SRK8 carbon steel hardened to about 63 HRC. This steel is similar in feel to White #2 but with added chrome and nickel for improved toughness and durability. It takes a very sharp edge and is easy to maintain. The blade is clad in soft iron and features a nicely executed kurouchi finish that transitions into a matte sandblasted lower section, giving the knife a rugged and refined look at the same time. The burnt oak octagonal handle with urushi finish completes the package with a comfortable grip and traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel core and iron cladding that will develop a patina with use. Hand wash and dry thoroughly after use. Do not leave wet or soak. Avoid cutting frozen foods or bones. Sharpen with quality water stones to maintain a razor-sharp edge.
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.
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.
Our sayas do not fit this knife; we recommend the blade guard instead.
The first knives in this new line are made with SRK8 steel, which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should, therefore, hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish perfectly matches the blade.
Our sayas do not fit this knife; we recommend the blade guard instead
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.
These Shindo Enjin knives are red hot right now and extremely hard to get. We are proud to be the first seller outside of Japan to offer knives from blacksmith Shindo san, and each shipment sells out quickly. If you see one available, we recommend grabbing it before they are gone.
The Enjin SRK8 Santoku 165mm is a classic Japanese all-purpose knife and the most popular style used in Japanese home kitchens. It is loved for its easy-to-control size, tall blade height, and relatively flat edge profile that encourages clean push cutting. This is a highly versatile knife that handles vegetables, proteins, and general prep work with ease, making it an excellent choice for both new and experienced users.
Shindo san works in the Tosa region of Japan, a long-established center for knife making with a deep history of forging tools and blades. The region has recently introduced training programs to encourage a new generation of blacksmiths, and Shindo san is one of the most exciting young makers to emerge from this effort. Despite only a few years of experience, his knives show impressive skill, energy, and attention to detail.
This knife is forged from SRK8 carbon steel, an alloy similar in feel to White #2 but enhanced with chromium and nickel for added toughness and resilience. Heat-treated to about 63 HRC, it takes a very sharp edge and is easy to maintain. The blade is clad in soft iron and finished with a kurouchi upper section that transitions into a sandblasted and polished lower portion, giving it a rugged, handmade look. The oak octagonal handle features a burnt finish that ties in nicely with the Enjin name, which combines the Japanese words for flame and blade.
Care Instructions: This knife has a reactive carbon steel core and iron cladding that will develop a patina with use. Hand wash and dry thoroughly after use. Do not leave wet or soak. Avoid cutting frozen foods or bones. Sharpen with quality water stones to maintain a razor-sharp edge.
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.
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.
Our sayas do not fit this knife; we recommend the blade guard instead
The bunka is one of the most versatile formats in the Japanese kitchen — a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. This one is built around Aogami Super carbon steel — also known as Super Blue — hardened to 63 HRC, one of the finest carbon steels available and prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 176mm with a 46mm blade height it has excellent knuckle clearance and real authority on the cutting board. The walnut octagonal handle with maple ferrule is warm, comfortable, and well fitted throughout.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi
- HRC: 63
- Edge Grind: Even 50/50
- Handle: Walnut Octagonal
- Ferrule: Maple
- Weight: 3.9 oz (110 g)
- Blade Length: 176 mm
- Total Length: 314 mm
- Spine Thickness at Heel: 2.5 mm
- Blade Height: 46 mm
The bunka is one of the most versatile formats in the Japanese kitchen — a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. At 186mm with a remarkable 55mm blade height this is one of the tallest bunkas in our catalog, giving it outstanding knuckle clearance and the kind of authority on the cutting board that makes long prep sessions genuinely enjoyable. The Aogami Super carbon steel core — also known as Super Blue — is hardened to 63 HRC for an extremely keen edge that holds well through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. The walnut octagonal handle with maple ferrule is warm, durable, and well fitted. Note that we do not carry a saya that fits this knife — we recommend the felt guard instead.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi
- HRC: 63
- Edge Grind: Even 50/50
- Handle: Walnut Octagonal
- Ferrule: Maple
- Weight: 5.1 oz (144 g)
- Blade Length: 186 mm
- Total Length: 332 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 55 mm
- Storage Note: We do not carry a saya for this knife — felt guard recommended
The gyuto is Japan all-purpose chef knife, and this 210mm version is built to handle the full range of kitchen tasks with confidence and ease. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, hardened here to 63 HRC for an extremely keen edge that holds through demanding use and sharpens beautifully on quality stones. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface gives the blade a rustic, as-forged character that develops further with use. At 219mm with a generous 53mm blade height this gyuto has impressive cutting authority and excellent knuckle clearance. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced in hand.
What Customers Are Saying:
Customers who come to this knife from German steel consistently describe it as a revelation — one first-time Japanese knife buyer said it made his Wusthof feel like a clumsy club and called it $200 well spent without hesitation. Serious knife enthusiasts praise how it balances toughness with effortless cutting feel, noting the rounded corners, matte kurouchi finish, and premium handle comfort. One customer described his first week with it as love at first slice, adding that Shiro Kamo is an artist and craftsman to be admired. The finish sharpening service gets particular mention as a worthwhile add-on that takes the out-of-the-box experience to another level entirely.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi
- HRC: 63
- Edge Grind: Even 50/50
- Handle: Walnut Octagonal
- Ferrule: Maple
- Weight: 6.2 oz (176 g)
- Blade Length: 219 mm
- Total Length: 369 mm
- Spine Thickness at Heel: 3.5 mm
- Blade Height: 53 mm
At 247mm with a commanding 54mm blade height this gyuto is built for cooks who know how to use the length. The extended edge makes quick work of large ingredients, long slicing cuts, and the kind of sustained prep work that a shorter blade would turn into a chore. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, hardened here to 63 HRC for an extremely keen edge that holds through demanding use and rewards good sharpening technique. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface gives the blade a rustic, as-forged character that develops beautifully with use. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced even at this larger size.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi
- HRC: 63
- Edge Grind: Even 50/50
- Handle: Walnut Octagonal
- Ferrule: Maple
- Weight: 6.1 oz (172 g)
- Blade Length: 247 mm
- Total Length: 395 mm
- Spine Thickness at Heel: 3.5 mm
- Blade Height: 54 mm
The nakiri is Japan dedicated vegetable knife — flat edge, tall blade, squared tip — purpose-built for push cutting and chopping with clean board contact and excellent control. This one is built around Aogami Super carbon steel — also known as Super Blue — hardened to 63 HRC, one of the finest carbon steels available and prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 159mm with an impressive 52mm blade height it has outstanding knuckle clearance and real authority on the cutting board. The walnut octagonal handle with maple ferrule is warm, comfortable, and well fitted throughout.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi
- HRC: 63
- Edge Grind: Even 50/50
- Handle: Walnut Octagonal
- Ferrule: Maple
- Weight: 5.2 oz (148 g)
- Blade Length: 159 mm
- Total Length: 312 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 52 mm
Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around Aogami Super carbon steel hardened to 63 HRC, prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 170mm with a 48mm blade height it is a well-proportioned all-purpose knife with excellent knuckle clearance and a comfortable, nimble feel in hand. The walnut octagonal handle with maple ferrule is warm, durable, and beautifully fitted throughout.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi
- HRC: 63
- Edge Grind: Even 50/50
- Handle: Walnut Octagonal
- Ferrule: Maple
- Weight: 4.2 oz (120 g)
- Blade Length: 170 mm
- Total Length: 315 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 48 mm
The sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, and its ability to take an acutely keen edge makes it particularly well suited to the long, uninterrupted slicing cuts this format is built for. Hardened to 63 HRC and clad in stainless steel for easier maintenance, the blade carries the kurouchi — meaning black finish — surface on the upper portion, giving it a rustic character that contrasts beautifully with the polished edge bevel. At 278mm with a 42mm blade height it has serious reach and a lean, precise profile that feels confident and controlled through every cut. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced in hand.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi
- HRC: 63
- Edge Grind: Even 50/50
- Handle: Walnut Octagonal
- Ferrule: Maple
- Weight: 5.6 oz (160 g)
- Blade Length: 278 mm
- Total Length: 429 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 42 mm
The Blue #2 Migaki line showcases a quieter side of Kamo-san's work. Where his kurouchi knives carry a rugged, as-forged surface, the migaki (polished) finish reveals the construction underneath: a Blue #2 (Aogami 2) carbon steel core forge-welded into reactive iron cladding and brought to a smooth, reflective surface. The contrast between the polished iron jigane (outer cladding steel) and the hagane (inner core steel) at the edge is the kind of detail that becomes more visible as the knife takes on a working patina over time. The bunka format - compact, flat-profiled, with the distinctive reverse tanto tip - handles vegetables, proteins, and aromatics with equal confidence, and the tip opens up fine detail work that a rounded knife cannot match. The rosewood D handle and black pakkawood ferrule are clean and well-finished. At 167mm and 118g it is a light, nimble knife that moves quickly through prep work without fatigue.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 Carbon Steel (Aogami 2)
- Cladding: Reactive Iron
- Finish: Migaki (Polished)
- HRC: 61
- Edge Grind: Even
- Handle: Rosewood D
- Ferrule: Black Pakkawood
- Weight: 4.1 oz (118g)
- Blade Length: 167mm
- Total Length: 307mm
- Spine Thickness at Heel: 2.6mm
- Blade Height at Heel: 48.7mm
At 188mm the gyuto (Japan's all-purpose chef knife) sits at the compact end of the format. It is a knife for cooks who want the versatility of a gyuto - the belly for rocking cuts, the pointed tip for detail work, the length for proteins and larger vegetables - without the commitment of a 210mm or 240mm blade. At 130g it is genuinely light, which makes it comfortable through extended sessions, and the 2.5mm spine tapers toward the tip in a way that keeps the knife responsive rather than wedging through food. The Blue #2 core at 61 HRC is hard enough to hold a fine edge well and sharpens back readily on quality stones. The reactive iron cladding develops a patina with use, adding visual character without affecting performance. Rosewood D handle, black pakkawood ferrule - clean and well-proportioned.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 Carbon Steel (Aogami 2)
- Cladding: Reactive Iron
- Finish: Migaki (Polished)
- HRC: 61
- Edge Grind: Even
- Handle: Rosewood D
- Ferrule: Black Pakkawood
- Weight: 4.6 oz (130g)
- Blade Length: 188mm
- Total Length: 329mm
- Spine Thickness at Heel: 2.5mm
- Blade Height at Heel: 47.9mm
The 210mm gyuto (Japan's all-purpose chef knife) is the most versatile knife in this lineup. At 220mm actual blade length and 152g it has the reach and presence for larger prep tasks while remaining light enough for extended use without fatigue. The 2.5mm spine gives the blade a thin, responsive feel at the board - it moves through food rather than wedging through it - and the Blue #2 core at 61 HRC holds a fine edge reliably and sharpens back readily on quality water stones. The reactive iron cladding develops its own patina alongside the carbon steel core at the edge, with the contrast between the two becoming more pronounced and distinctive over time. The rosewood D handle and black pakkawood ferrule are proportioned well for the blade and sit comfortably in a pinch grip through long prep sessions.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 Carbon Steel (Aogami 2)
- Cladding: Reactive Iron
- Finish: Migaki (Polished)
- HRC: 61
- Edge Grind: Even
- Handle: Rosewood D
- Ferrule: Black Pakkawood
- Weight: 5.3 oz (152g)
- Blade Length: 220mm
- Total Length: 365mm
- Spine Thickness at Heel: 2.5mm
- Blade Height at Heel: 54.3mm
At 244mm blade length and 164g the 240mm gyuto (Japan's all-purpose chef knife) has the reach for proteins, the length for efficient push cuts through larger produce, and enough weight to feel authoritative without becoming tiring. The 2.5mm spine at the heel tapers toward the tip, keeping the knife responsive rather than blunt at the point - useful for the kind of detail work a longer knife still needs to handle. The Blue #2 core at 61 HRC takes a fine, keen edge and holds it well through demanding prep sessions. As the knife is used, the reactive iron cladding develops a patina that contrasts with the carbon steel hagane at the edge, making the construction increasingly visible over time. The rosewood D handle and black pakkawood ferrule are well-fitted and comfortable in a pinch grip.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 Carbon Steel (Aogami 2)
- Cladding: Reactive Iron
- Finish: Migaki (Polished)
- HRC: 61
- Edge Grind: Even
- Handle: Rosewood D
- Ferrule: Black Pakkawood
- Weight: 5.7 oz (164g)
- Blade Length: 244mm
- Total Length: 387mm
- Spine Thickness at Heel: 2.5mm
- Blade Height at Heel: 58.2mm
The nakiri (Japan's dedicated vegetable knife) is a natural format for this construction. Flat-profiled and wide, it is built for push cuts and board contact from heel to tip, making it efficient and controlled through dense vegetables, aromatics, and herbs. The Blue #2 (Aogami 2) core is hardened to 61 HRC - hard enough to take a keen edge and hold it through extended prep sessions, but not so hard that sharpening becomes laborious. The reactive iron cladding adds visual character and develops a protective patina with use, while staying out of the way of the performance at the cutting edge. At 156mm blade length and 140g it is compact and well-balanced, with the rosewood D handle and black pakkawood ferrule keeping the overall package clean and uncluttered.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 Carbon Steel (Aogami 2)
- Cladding: Reactive Iron
- Finish: Migaki (Polished)
- HRC: 61
- Edge Grind: Even
- Handle: Rosewood D
- Ferrule: Black Pakkawood
- Weight: 4.9 oz (140g)
- Blade Length: 156mm
- Total Length: 308mm
- Spine Thickness at Heel: 3.0mm
- Blade Height at Heel: 51.9mm
The santoku (three virtues) is one of Japan's most versatile kitchen formats - designed to handle vegetables, proteins, and fish with equal competence. At 169mm it sits at the standard size for the format, compact enough to be nimble but long enough for most prep tasks. The flat edge profile gives good board contact, and the modest belly allows for rocking cuts when needed. The migaki (polished) iron cladding will develop its own visual character over time as the reactive surface takes on a patina alongside the Blue #2 core at the edge. At 126g the knife is light and fast in the hand. The rosewood D handle and black pakkawood ferrule are well-matched to the blade in both proportion and finish. Note: the blade height on the original spec sheet shows 2.6mm which appears to be a data entry error - please verify before publishing.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 Carbon Steel (Aogami 2)
- Cladding: Reactive Iron
- Finish: Migaki (Polished)
- HRC: 61
- Edge Grind: Even
- Handle: Rosewood D
- Ferrule: Black Pakkawood
- Weight: 4.5 oz (126g)
- Blade Length: 169mm
- Total Length: 307mm
- Spine Thickness at Heel: 2.6mm
- Blade Height: 48mm
This santoku is made from Blue #2 (Aogami #2) carbon steel and hardened to around HRC 61. The steel is clad in softer stainless steel and finished in the forge — a san-mai construction that provides protection for the core while keeping the knife thin, sharp, and responsive on the cutting board. Blue #2 offers excellent sharpness and edge holding while still being relatively easy to maintain and sharpen on water stones.
The profile is compact and versatile, ideal for everyday prep such as chopping vegetables, slicing fruits, trimming meats, and general push-cutting. Like most Japanese knives in this hardness range, it is ground thin behind the edge to maximize cutting performance.
The knife is fitted with a walnut octagonal wa handle paired with a black pakka wood ferrule for durability and balance. Lightweight, easy to maneuver, and a great value from one of the well-respected blacksmiths of Takefu Knife Village.
Care Instructions
Specifications
Paired with walnut octagonal handles, these knives offer a comfortable, secure grip and a clean, understated elegance that complements the raw beauty of the blade. The handles are not only durable but also lightweight, giving the knife excellent balance in hand. These Yoru blades are an outstanding value for anyone seeking a high-performance carbon steel knife with true artisanal character. Whether you're a seasoned pro or a home cook looking to invest in something special, this line from Takefu Village brings centuries of Japanese blade-making tradition into your kitchen.
This bunka is built around an SG2 powdered stainless steel core hardened to 63 HRC — one of the highest performance alloys available in the Japanese knife market, capable of taking an extremely keen edge and holding it through demanding professional use. The stainless Damascus cladding is visually stunning, with a flowing pattern that gives each knife a distinctive character, and it settles into a beautiful working finish with regular use. The bunka profile combines a flat cutting section with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work. At 175mm with a 46mm blade height it is compact, versatile, and deeply purposeful. The nicely finished spine and choil reflect the care and attention Kamo-san devotes to every knife he produces, and the sandalwood octagonal handle completes a package that is as beautiful as it is functional.
What Customers Are Saying:
Customers describe this bunka as a terrific all-purpose knife with a flat profile that is ideally suited to push cutting and enough upsweep at the tip for versatile detail work. The Damascus cladding softens with regular use and the SG2 steel takes a fine polish — one customer finished it to 10k and reports it holds that edge beautifully. The honing experience on this steel is described as a dream, and the edge retention is exceptional. A knife that rewards the cook who appreciates both performance and beauty in equal measure.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Damascus
- HRC: 63
- Edge Grind: Even 50/50
- Handle: Sandalwood Octagonal
- Weight: 4.2 oz (120 g)
- Blade Length: 175 mm
- Total Length: 317 mm
- Spine Thickness at Heel: 2.5 mm
- Blade Height: 46 mm
The SG2 Damascus Gyuto 180mm is a compact, nimble all-purpose knife that delivers Kamo-san's signature quality in a format that appeals equally to home cooks working in smaller kitchens and professional cooks who prefer shorter, more agile blades on a busy station. The SG2 powdered stainless steel core is hardened to 63+ HRC for outstanding edge retention and stain resistance, and the stainless Damascus cladding is etched to reveal a flowing layered pattern that makes this as much a visual statement as a working tool. The grind is excellent, the balance is precise, and the wa rosewood octagonal handle is beautifully fitted and comfortable in hand.
What Customers Are Saying:
Customers describe this gyuto as a dream come true — ultra sharp out of the box, with a handle that is beautiful and a Damascus blade that is unbelievable. One owner calls it art, adding they would buy it again without hesitation. For those who have been waiting to experience Kamo-san's work, this compact gyuto is a perfect entry point.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Damascus
- HRC: 63+
- Edge Grind: Even 50/50
- Handle: Wa Rosewood Octagonal
- Weight: 4.8 oz (136 g)
- Blade Length: 190 mm
- Total Length: 329 mm
- Spine Thickness at Heel: 2.5 mm
- Blade Height: 47 mm
The SG2 Damascus Gyuto 210mm is the flagship knife of Kamo-san's gyuto range — light, responsive, and finely balanced for a knife of its size. The SG2 powdered stainless steel core is hardened to 63+ HRC for outstanding edge retention and stain resistance, and the stainless Damascus cladding is etched to reveal a beautifully flowing layered pattern. At 220mm with a generous 52mm blade height this knife commands the cutting board — excellent knuckle clearance, confident authority through proteins and produce, and enough length for long slicing cuts without feeling unwieldy. The wa rosewood octagonal handle is beautifully fitted and comfortable through extended prep sessions. Trust the photos for the current handle version.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Damascus
- HRC: 63+
- Edge Grind: Even 50/50
- Handle: Wa Rosewood Octagonal (trust photos for current version)
- Weight: 5.8 oz (166 g)
- Blade Length: 220 mm
- Total Length: 370 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 52 mm
The stunning Damascus look on this 240mm gyuto is achieved by forging multiple layers of stainless steel over the SG2 alloy core in a san-mai construction. The cladding layers are visible from the spine, the upper portion of the blade is etched to reveal the flowing pattern, and the lower portion is ground to a fine edge that further exposes the hagane — the inner core steel. Hand-chiseled kanji script adds a final touch of artistry to a blade that is as visually dramatic as it is technically accomplished. The SG2 core is hardened to 63+ HRC for outstanding edge retention and stain resistance. At 247mm with a 53mm blade height this is a serious kitchen workhorse with a fairly flat profile, a small amount of belly for rocking cuts, and a sharp, precise feel throughout. The nicely rounded choil and spine and the wa rosewood octagonal handle complete a package that is one of our favorites in the entire catalog.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings. Trust the photos for the current handle version.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Damascus
- HRC: 63+
- Edge Grind: Even 50/50
- Handle: Wa Rosewood Octagonal (trust photos for current version)
- Weight: 5.7 oz (162 g)
- Blade Length: 247 mm
- Total Length: 395 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 53 mm
This nakiri is built around an SG2 powdered stainless steel core hardened to 63+ HRC — a premium alloy produced by Takefu Specialty Steels that exhibits excellent strength, outstanding wear resistance, and the ability to take a very sharp edge. The stainless Damascus cladding is etched to reveal a beautiful semi-matte flowing pattern, and fine hand-chiseled kanji script on the blade adds to the handsome aesthetic. The profile is nearly dead flat with just a hint of belly and a slightly rounded tip that allows for a subtle rocking motion — ideal for push cutting and chopping vegetables with clean board contact. At 156mm with a generous 51mm blade height it has excellent knuckle clearance and real presence on the cutting board. The handle has been updated — please trust the photos for the current version.
What Customers Are Saying:
Customers consistently describe this nakiri as a standout even among serious collections. One owner who compared it directly to Shun, Miyabi, and Yaxell knives calls it unquestionably the sharpest knife he has ever used — high praise from someone with multiple premium knives in hand. Another describes it as a wonderful hybrid of traditional craftsmanship and modern metallurgy, praising the Damascus pattern, the fit and finish, and the overall character of the knife. High quality at a reasonable price is the consistent verdict.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Damascus
- HRC: 63+
- Edge Grind: Even 50/50
- Handle: Sandalwood Octagonal (trust photos for current version)
- Weight: 5.2 oz (148 g)
- Blade Length: 156 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 51 mm
This petty is built around an SG2 — also known as R2 — powdered stainless steel core hardened to 63+ HRC, wrapped in a beautifully executed stainless Damascus cladding whose layered pattern reveals itself fully after etching. The face etching is very well realized, producing a flowing Damascus pattern that makes this knife as visually striking as it is functional. At 138mm with a 30mm blade height it sits at the longer end of the petty range, feeling more like a compact gyuto than a traditional petty — light and strong in hand, perfectly suited to intricate garnish work, trimming, slicing smaller proteins, and any detail task where a full-size knife feels like too much. The sandalwood octagonal handle is beautifully fitted and well balanced.
What Customers Are Saying:
Customers are struck by the versatility of the shape — one owner describes it as a small gyuto in a good way, noting how naturally it handles a wide range of tasks beyond what a typical petty would be asked to do. For those looking to experience SG2 steel for the first time at an accessible entry point, this is an outstanding and endlessly capable starting place.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Damascus
- HRC: 63+
- Edge Grind: Even 50/50
- Handle: Sandalwood Octagonal
- Weight: 2.5 oz (72 g)
- Blade Length: 138 mm
- Total Length: 267 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 30 mm
Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around an SG2 powdered stainless steel core hardened to 63+ HRC, wrapped in a beautifully executed stainless Damascus cladding whose layered pattern is revealed through etching. The grind is excellent throughout, the spine and choil are nicely finished, and the out-of-the-box sharpness reflects the care Kamo-san brings to every blade. At 168mm with a 46mm blade height it is a well-proportioned all-purpose knife — nimble and precise through the full range of daily prep tasks. The handle has been updated and the knife you receive matches the photos.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Damascus
- HRC: 63+
- Edge Grind: Even 50/50
- Handle: Sandalwood Octagonal (trust photos for current version)
- Weight: 3.9 oz (112 g)
- Blade Length: 168 mm
- Total Length: 310 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm
The sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance. This one brings Kamo-san's signature SG2 Damascus treatment to that format with stunning results. The stainless Damascus cladding is etched to reveal a beautifully flowing layered pattern, and fine hand-chiseled kanji script adds to the visual drama. The SG2 core is hardened to 63+ HRC for exceptional edge retention and stain resistance that makes daily maintenance straightforward. The profile is nearly flat with a slightly lifted tip, and the blade is light but not a laser — there is enough substance to feel confident and precise through long slicing cuts. Fit and finish are excellent throughout, and the wa rosewood octagonal handle is beautifully fitted and comfortable in hand.
What Customers Are Saying:
Customers describe Kamo-san's knives as outstanding — beautifully made, extremely sharp, and very enjoyable to both use and look at. The design of this Damascus line has proven so compelling that one customer reports a knife-making friend used it as the model for his next creation. These are knives worth the extra cost for those who value both performance and artistry in equal measure.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Damascus
- HRC: 63+
- Edge Grind: Even 50/50
- Handle: Wa Rosewood Octagonal
- Weight: 4.9 oz (138 g)
- Blade Length: 270 mm
- Total Length: 420 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 40 mm
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.
We do not carry a saya for this knife; we recommend the blade guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shhagy18||item-1||solidtemplate||shizuhamono||https://s.turbifycdn.com/aah/chefknivestogo/shizu-hamono-gyuto-180mm-52.png||||||Shizu Gen VG10 Gyuto 180mm||SG-1102||kitchen-knives > shizuhamono||Knife Brands > Shizu Hamono > ||150.000 ||||||||||||1||1||1||0||||||||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.
We're always on the lookout for knives that offer great value for the money, especially to satisfy our line cook customers. This one delivers. With quality stainless steel, a thin blade featuring clean, effective serrations, and an outstanding price point, this knife is a solid winner.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sichprkisc||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/silky-chef-x-pro-s-kitchen-scissors-10.png||||||Silky Chef-X Pro-S Kitchen Scissors||KPS-190||specials > linecooks > kitchen-shears||Resources > For Professionals > Kitchen Shears > ||30.000 ||||||||||||1||1||1||0||||||||Silky KPS-190 Kitchen Scissors – Built for Precision and Durability
Designed to meet the demands of professional kitchens, the Silky KPS-190 kitchen scissors combine superior craftsmanship with practical functionality. Made from premium AUS8 steel and heat-treated to an impressive 58 HRC hardness, these blades are tougher and more durable than most other scissors on the market. The serrated edge ensures a firm grip on food, preventing slipping and allowing for smooth, precise cuts.
The large, heat-resistant handles, crafted from CALP resin, provide a comfortable grip and can withstand temperatures up to 120°C. This makes them safe for disinfection in boiling water, ensuring optimal hygiene in busy kitchen environments.
Expertly Made in Seki, Japan. Renowned for its centuries-old tradition of blade-making, Seki in Gifu Prefecture produces some of the finest cutlery in the world. The KPS-190 model reflects this heritage, offering reliability, longevity, and precision in every use.
Product Details:
Experience the perfect combination of strength, comfort, and control with the Silky KPS-190 – a trusted choice for professionals who demand the best.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sikiscchpro||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/silky-kitchen-scissors-chef-x-pro-4.png||||||Silky Kitchen Scissors - Chef-X Pro+||NKS-215DT||specials > linecooks > kitchen-shears||Resources > For Professionals > Kitchen Shears > ||32.000 ||||||||||||1||1||1||0||||||||Silky Multi-Purpose Kitchen Scissors – Built for Versatility and Durability
Silky’s reputation for crafting top-tier scissors shines through with these all-purpose kitchen scissors. Designed to handle a wide range of tasks, they feature a heat-resistant handle that withstands temperatures up to 250°F (120°C) and are made from durable 420 stainless steel. The blades easily separate for hassle-free cleaning, making maintenance quick and simple.
More than just scissors, this versatile tool also includes a built-in bottle opener, nutcracker, and tin opener, while the semi-serrated edge effortlessly cuts through a variety of foods and materials. Available in four vibrant colors, these scissors offer both functionality and style for any kitchen.
Proudly Made in Seki, Japan. Crafted in the renowned blade-making city of Seki, these scissors reflect generations of Japanese craftsmanship and precision.
Specifications:
Upgrade your kitchen toolkit with Silky’s all-purpose scissors – the perfect blend of strength, convenience, and versatility!||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sikisc||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/silky-kitchen-scissors-rus-165-10.png||||||Silky Kitchen Scissors RUS-165||RUS-165||specials > linecooks > kitchen-shears||Resources > For Professionals > Kitchen Shears > ||30.000 ||||||||||||1||1||1||0||||||||Renowned for their exceptional quality, the Silky Series shears are among the finest made. Designed to handle far more than just kitchen tasks, these multi-purpose shears are built to excel in various situations. Whether you're preparing food, crafting, working on art projects, or tackling gardening chores, these shears make the job effortless.
Featuring soft, ergonomically designed handles that provide a comfortable grip, they reduce hand fatigue while delivering powerful cutting performance. The serrated blades, crafted from high-grade 6A stainless cutlery steel, ensure sharpness, durability, and resistance to rust, promising years of reliable use.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|soprsh||item-1||solidtemplate||fujishika||https://s.turbifycdn.com/aah/chefknivestogo/sokan-pruning-shears-214.png||||||Sokan Pruning Shears||GO-AB302||resources > fujishika||Knife Types > Japanese Garden Tools > ||110.000 ||||||||||||1||1||1||0||||||||Sokan products are produced in a factory located in Yamagata prefecture, which is famous as a production center for forged gardening tools.
The first Sokan was born in 1819, and he was a blacksmith of Japanese swords. After the end of Samurai era, demand for Japanese swords decreased and the production was switched over to various shears. Around 1880, the original model of the current pruning shears was developed, and since then the factory has been focusing on and producing pruning shears.
The pruning shears are produced in a traditional way, stemming from the process of Japanese sword making. A tapered screw is used to fix the blades and as a result, the shears can be used without loosening for a long time.
A seasoned craftsman perfects the edges, giving the shears excellent cutting quality. The steel used is called KA70, which is widely used for cutlery in Japan.
Designed for precision and durability, the Stainless Steel Grater #5 is an essential tool for your kitchen. Whether you're grating ginger, daikon, garlic, or hard cheeses, its sharp, patterned teeth ensure efficient and consistent results with minimal effort. Crafted from high-quality stainless steel and made in Japan, this grater is rust-resistant, easy to clean, and built to last.
Usage Tips: For best results, use a gentle, downward motion to grate ingredients. This grater excels at producing fine, even textures ideal for sauces, dressings, and garnishes. For safety, use the flat surface on a stable surface and keep fingers clear of the sharp teeth.
Care Instructions: Rinse immediately after use to prevent food from drying on the surface. Hand wash with mild detergent and dry thoroughly. Avoid using abrasive scrubbers to preserve the sharpness of the teeth. Store in a dry area.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|strops||item.||solidtemplate||shac||https://s.turbifycdn.com/aah/chefknivestogo/strops-92.png||||||Strops||||specials > linecooks > shac||Resources > For Professionals > Sharpening Accessories > ||||||ck25midiem1o ck5midiem1oz ck1midiem||||||||0||1||0||0||||nalest tonalest 3x8stropset4pc 3x8stropplate ckdest3x 8balsastrop 8inlest bovinestrop3x8 ckroost3xnog haamstkit chroostset3x ristba dest3xmaba bamapa hobust3x ckroost3x ckcbnsp05mi ckcbnsp1mi ri2ozdisp1mi ri2ozdisp25m ri5mistsp2oz ri1midisp2oz chdipa25mi chdipa5mi chdipa75mi chdipa1mi chdipa3mi chdipa5mi1 emstbag4x harohadefebl cutofflestsq batalestfore sixcstforedp kangaroostrop mastba3x ckroostbl3x||||Stropping is the step between sharpenings that keeps an edge performing at its best. A few passes on a loaded leather strop realigns the apex and removes the fine wire edge that develops with use, extending the time between full sharpening sessions. This section covers our complete strop selection - bare leather, loaded strops, and all the compounds and sprays that go with them.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tcblla24gy||item-1||solidtemplate||megrst70||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-cerax-1k-60.png||||||Suehiro Cerax 1,000 Grit||1010||specials > linecooks > sharpening-stones > shglkachst > megrst70||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Medium Grit Stones 700-2000 > ||50.000 ||||||||2.000 ||||1||1||0||0||||||||Elevate Your Sharpening Experience with the Suehiro Cerax 1K Stone
Unlock the full potential of your blades with the Suehiro Cerax 1K sharpening stone, renowned for its velvety smooth surface and the ultra-fine edge it delivers. With just a quick soak, this premium stone is ready to restore your knives to their peak sharpness.
Designed with convenience in mind, the Cerax 1K includes a reliable rubber stone holder to ensure stability during sharpening and a cleaning stone to maintain its pristine condition. Measuring 205mm x 73mm x 27mm, it's the perfect size for precision and ease of use.
As part of Suehiro’s prestigious Cerax series, this stone represents the cutting-edge of Japanese sharpening technology. Whether you’re a professional or a passionate home cook, the Cerax 1K stone is your key to achieving razor-sharp perfection.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suce60||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-cerax-6000-105.png||||||Suehiro Cerax 6,000 Grit||6060||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||70.000 ||||||||||||1||1||1||0||||||||Introducing the Suehiro Cerax 6,000 Ceramic Stone, crafted with the utmost attention to detail by skilled artisans. These professional-grade stones are meticulously handmade, ensuring exceptional quality and performance.
Boasting a generous size, each stone comes complete with a convenient base, plastic box, and nagura. Its ceramic material excels at cutting high-hardness steels, making it the perfect choice for sharpening today's top-of-the-line cutting tools.
Thanks to its splash-and-go design, all you need is a small amount of water on the top to get started. With a whetstone grit of 6,000, you can expect superior sharpening results every time.
This stone also includes a surface restoration stone, so you can keep it in top condition and prolong its lifespan. Made in Niigata, Japan, it's no wonder that the Suehiro Debado 6,000 Ceramic Stone is a top choice among professionals and enthusiasts alike.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|debado320||item-1||solidtemplate||lowgrst10||https://s.turbifycdn.com/aah/chefknivestogo/debado-320-64.png||||||Suehiro Debado 320 Grit||400-SNE||specials > linecooks > sharpening-stones > shglkachst > lowgrst10||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > Low Grit Stones 100-600 > ||65.000 ||||||||3.000 ||||1||1||1||0||||||||
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sustho||item-1||solidtemplate||cerax||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-deluxe-stone-holder-112.png||||||Suehiro Deluxe Stone Holder||SuehiroHolder||specials > linecooks > sharpening-stones > cerax||Resources > For Professionals > Sharpening Stones > Suehiro Stones > ||40.000 ||||||Average rating is 4.8
By: DJ
Philly,PAAlmost perfect,but does not quite fit one of my stones. Otherwise this really is the best out there. Easy to clean,stable,puts the stone at a nice height. So good,I have two!
0.3By: Jeff
San Francisco,CAWhile a little more than the two-rod "universal" holders,this one is a lot easier to adjust as the nut spins easily on the shaft and noticeably more stable (it’s wider as well as longer). Well worth the modest difference in price.
0.3By: Tyler F
Pennsylvania Solid stone holder,doesn’t want to slide around and the single bar makes it pretty easy to swap between different sized stones. My only gripe is that the rubber that holds the stone at the front and back is pretty tall and the shapton glass stones only slightly peer over the top of this. This isn’t a problem now,but years down the road this could prove problematic to flattening your stones and sharpening your knives. If you exclusively use Shapton glass stones or other thin stones,spring for a nicer stone holder,otherwise this is a great investment for those of you who are sick of your stones sliding around on wet towels
0.3By: f graham
culpeper va I got this holder for my mobile scissor sharpening business. It’s solid,it adjusts to different sizes quickly and efficiently. I’m glad I chose this one.
0.3The holder raises your stone high enough to give solid knuckle clearance during sharpening - even with thinner stones - which makes a real difference during longer sessions. It sits stably on a wet surface without wandering. A few owners have noted a strong rubber smell when first opened, which dissipates with time and a rinse. One reviewer with very thin stones (coticule bouts and similar) found the holder could be reconfigured to hold stones as short as approximately 4.25 inches by removing and rearranging the internal components, which is a useful tip if you work with non-standard stone sizes.
What Customers Are Saying: Owners consistently describe this as the holder they should have bought first. The single-rod adjustment draws the most praise - reviewers who came from two-rod designs note how much faster and more secure the setup process feels. Knuckle clearance is mentioned repeatedly as a meaningful practical improvement over sharpening on a wet towel or lower-profile holders. Several owners have purchased a second unit for convenience, and one commercial scissor sharpener notes it holds up reliably in a mobile professional environment. The stainless construction gets specific praise from owners who had rust issues with earlier holders.
- Brand: Suehiro
- Clamping: Single Rod
- Stone Length Capacity: 150mm to 250mm
- Materials: Elastomer Rubber, Stainless Steel
- Overall Size: 230mm x 85mm x 37mm
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|suri50grst||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/suehiro-rika-5000-grit-stone-74.png||||||Suehiro Rika 5K Stone||Rika5K||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||50.000 ||||||
Average rating is 5
By: EJ
Seattle,WAGreat finishing stone. Well worth the money.
0.3By: Greg Pett
San Jose,CaliforniaI must admit that my sharpening skill is not equal to this stone. I started off with a bestor 1200 and this suhiro rica 5000. Yes,I do get good edges with this as a polishing stone. In the process I have given this stone divits and have not flattened it yet. Yes I need to flatten it but I am on a budget. This is a softer stone and it takes practice to be able to sharpen on it without cutting gouges in the stone. Learn your blade angles on harder stones. Lately,I have been much better at holding an angle. But I am fully willing to admit it is not the stones fault. It is my fault.
So,through experience I can confidently say that learning on cheaper lesser grit stones how to hold your knife and stroke it during sharpening is invaluable. Tread gently on polishing stones as they are easier to gouge. Cheers!
0.3So,through experience I can confidently say that learning on cheaper lesser grit stones how to hold your knife and stroke it during sharpening is invaluable. Tread gently on polishing stones as they are easier to gouge. Cheers!
By: Roger
San Francisco,CAThis is my first whetstone so I’m still learning,but these seem like a solid buy and the prices/service/shipping were top notch at chefknivestogo.com
0.3By: M. Conroy
Cambridge,MAI am really loving this stone. Fills the gap from 1k to 8k very nice. this stone is on the soft side and cuts very fast.
0.3By: Bryan
Plano,TexasThe suehiro rika 5000 grit waterstone is a great stone and cuts extremely quickly,generating a good amount of slurry (which is good!). I use this as an intermediate stone between my random 1000 grit stone of unknown brand and origin,and the kitayama 8000 grit stone and does a fantastic job of sharpening.
0.3By: Chris Morina
Auburn,AlAnother great stone. I use it after the Bester 1200. Im very happy with the edge I get. Also use it ever other day for touch ups.
0.3By: cook
Rhode IslandGreat Stone! I bought it because of the positive reviews and the low price. After putting my knives on a MinoSharp 1k stone,I can finish on this stone and get an edge that will shave my arm effortlessly.
The feedback on the stone is awesome and the edge is even better. Couldn’t recomment this stone any more.
0.3The feedback on the stone is awesome and the edge is even better. Couldn’t recomment this stone any more.
By: Omen Eagle
Portland MEGreat stone for the money!!! It gets my 270mm Moritaka Gyuto very sharp very fast. Highly recommend this stone.
0.3By: Austin
Toronto,CanadaThis stone is great for finishing a knife before stropping.
Gives a nice mirror polish and refines the edge even more,can’t beat the bang for the buck. great quality for an incredibly low price.
0.3Gives a nice mirror polish and refines the edge even more,can’t beat the bang for the buck. great quality for an incredibly low price.
By: Evan
Chicago,ILThis is a great fine grit stone. Puts a near mirror finish on my double bevels (white #2 carbon AND vg-10 stainless). I also use it every morning to touch up microbevels. It laps easily,doesn’t dish too fast,and has great feedback. I’d call it a good balance between hardness and softness. I’ve been sharpening with whetstones for about a year now and I’ll say I would have preferred to start with this as my first fine stone rather than the 6000 grit side of the steelex style combo stone. Since this seems to be wearing none to quickly (i’ve been using it for about 6 weeks,lapping it a couple times a week),I’m happy to continue practicing with this stone for quite some time and may even re-up when the time comes. In addition,since I use a stone holder,I’m glad that this was available here without the base. The wooden base version seems to be much more common.
0.3The Suehiro Rika 5000 Grit Stone cuts faster than many stones in this range and is capable of producing a very refined, razor sharp edge with minimal effort. It is especially effective for maintaining well cared for knives, often requiring only a short sharpening session to restore performance. One important characteristic to note is that this stone retains moisture for a long time and must be allowed to dry fully before storage. Adequate airflow and patience are essential to prevent moisture related issues and keep the stone in good condition.
Care Instructions: Soak for five to ten minutes before use. Keep the surface wet during sharpening. Allow the stone to dry completely before storage. Store in a well ventilated area. Do not permasoak or store while damp.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This mates perfectly with the rosewood octagonal handle with a traditional buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with rosewood octagonal handles and traditional buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with rosewood octagonal handles and traditional buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel. which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness is much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This matches perfectly with the magnolia octagonal handle and a traditional black buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
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 for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers!
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers!
These knives are good lookers and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is clad with softer stainless steel. The addition of this steel makes these knives easy to maintain. Professional chefs will appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine mirror-polished Damascus that has a stunning look. This matches perfectly with the rosewood octagonal handle with buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
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.
Designed for balance and precision, the blade measures 231mm long with a 51mm height, a spine thickness of just 3mm, and a well-balanced weight of 6.6oz (186g). The 50/50 edge grind ensures versatility for both right- and left-handed users. Complementing its superb cutting performance is an elegant rosewood octagonal handle paired with a buffalo horn ferrule for a comfortable and secure grip.
This is a rare opportunity to own a handcrafted masterpiece from an esteemed blacksmith who blends tradition, craftsmanship, and cutting-edge steel to deliver an unparalleled culinary experience.
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers!
This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin, pointed tip for detail work.
We are making some of these formidable blades available with these beautiful and durable rosewood octagonal handles with buffalo horn ferrules to match the knife.
This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin, pointed tip for detail work.
We are making some of these formidable blades available with very nice rosewood octagonal handles with buffalo horn ferrules.
Average rating is 4.5
By: Rob Babcock
SF,SDIf I could give this one four and a half stars I would- it really works well! For years I’ve carried a couple big ol’ green art erasers (like you used in kindergarten) in my work knife case to clean my ceramic "steels." They work pretty well but are a little messy- the crumbs get everywhere. Plus,they wear down pretty fast. Not the Superaser,though! It cleans much more thoroughly than an art eraser but creates minimal waste. And it doesn’t wear much.
Eventually you should hit the ceramics with Comet or Barkeeper’s Friend but this little doodad will let you go many months between thorough cleanings. Highly recommended!
0.3Eventually you should hit the ceramics with Comet or Barkeeper’s Friend but this little doodad will let you go many months between thorough cleanings. Highly recommended!
By: Rob Babcock
SF,SDThis product is perfect for keeping your ceramic rods clean and free of metal. I used to use a big green art eraser,but it was messy and wore pretty fast. The Super Eraser works at least as well but is much more durable. After cleaning two moderately loaded rods I could detect no wear.
A very good product at a terrific price. Very handy to have!
0.3A very good product at a terrific price. Very handy to have!
By: Doug Collins
Hermosa Beach,California Works great,best way I’ve found to clean a ceramic rod.
0.3By: Ed Lewis
Brattleboro,VTCleans quickly as expected. Although not necessary to use after each honing,it’s easier if you do.
0.3By: Dave
Boston,MAGreat little product that works well for impromptu cleanings,and more.
0.3By: Jonas Berndtsson
Gothenburg,SwedenCheap and easy way to keep your ceramic rod clean.
0.3By: Douglas Blair
Stratford,CtSoooo much better than Ajax other scrubbers. In under 3 minutes the ceramic rod was fully white again.
0.3By: David Duffy
Washington,DCCan’t believe that I waited so long to get this,it does wonders for my mac ceramic rod.
0.3By: vernon willis
kingston ontario canadagreat product! worked amazing on my gobal ceramic steel would tell everyone to get one
thanks
0.3thanks
By:
Tampa,FLReally cleaned up my MAC rod nicely
0.3By: Helen le Vann
Toledo,OregonBought to renew a ceramic ’steel’. Very little effect on feel or performance.
0.3By: Nora
Phoenix,AZFast & easy transaction for this very handy (but hard to find) product. Again,CKTG delivers!
0.3By: Nora Wysocki
Phoenix,AZAgain,another fast and
easy purchase from CKTG plus a great little handy kitchen item. Cleans my Idahone ceramic rod easily and neatly.
0.3easy purchase from CKTG plus a great little handy kitchen item. Cleans my Idahone ceramic rod easily and neatly.
By: Michael
Norfolk,NEajax or comet works wonders too with a fine rag as well
0.3By: Marty
Chicago,ILWorks as advertised. A few swipes up and down and my ceramic honing rod looked like new!
0.3Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Crafted from the finest Blue #2 steel with stainless cladding and a kasumi finish, this gyuto is the epitome of Japanese craftsmanship. Its san mai construction and hammer-forged build ensure unparalleled strength and durability.
At Chefknivestogo, we're thrilled to be the first dealer to bring this workhorse gyuto to the USA. With a double bevel edge and an HRC of 62, the Tabata Blue #2 Gyuto 270mm is a must-have for any serious chef looking to elevate their culinary game. Experience the precision and beauty of Japanese knives with the Tanegashima brand by Tabata Hamono.
Each knife is made by hand so measurements will vary.
Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.
At 180mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.
Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.
Each knife is made by hand so measurements will vary.
Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.
At 210mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.
Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.
Each knife is made by hand so measurements will vary.
This honesuki is forged from Blue #2 (Aogami #2) carbon steel, a classic Japanese steel known for its excellent edge retention, toughness, and ease of sharpening. The reactive core is clad in stainless steel, helping to reduce maintenance while preserving the cutting feel and sharpening characteristics carbon steel is known for. The blade is finished in a clean kasumi polish, giving it a traditional appearance and smooth food release.
Designed specifically for poultry breakdown, the honesuki features a thick, rigid spine and a strong tip for working around joints, cartilage, and bone. The double-bevel grind makes it approachable for most users while maintaining the durability expected of this style. Compact, powerful, and highly controlled, this knife is well suited for breaking down whole chickens and similar tasks. It is finished with an octagonal oak handle and a black painted ferrule, providing a secure grip and excellent balance in hand.
Care Instructions: Although the blade is stainless clad, the exposed Blue #2 edge is a reactive carbon steel. Hand wash only and dry thoroughly after each use. Do not leave the knife wet, soaking in water, or in the sink. Avoid the dishwasher. A natural patina will form on the edge over time and is normal. If storing the knife for extended periods, apply a light coat of food-safe oil to the edge.
Each knife is made by hand, so measurements may vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
This petty knife is made with Blue #2 carbon steel and clad in soft iron using a san-mai construction. The blade features a kasumi finish and an even double-bevel grind. Each knife is handmade, so individual measurements will vary slightly. A compact, nimble petty like this is perfect for small prep tasks, trimming, garnishes, and delicate in-hand work.
Each knife is made by hand so measurements will vary.
Specifications:
Each knife is made by hand so measurements will vary.
The edge steel used in the blade is made with Hitachi Blue #2 carbon steel and the cladding is made with stainless steel, giving it a sleek and polished finish.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is made by hand so measurements will vary.
Each knife is handmade and hammer forged by Tabata Hamono, a small blacksmith shop located on Tanegashima Island, south of Kagoshima in Kyushu. The Blue #2 core is clad in stainless steel for easier maintenance while still allowing the edge to sharpen like traditional carbon steel. The kurouchi finish adds a rustic character and helps protect the upper portion of the blade. Chefknivestogo is proud to be the first dealer in the USA to offer knives from this talented maker.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials.
Each knife is made by hand so measurements will vary.
The kiritsuke is one of the most visually striking knives in the Japanese kitchen — a long, flat-profiled blade with an angled, sword-like tip that sets it apart from any other knife shape. Traditionally reserved in Japan for use by executive chefs only, it functions as a versatile all-rounder capable of slicing fish, push cutting vegetables, and handling proteins with equal confidence. At 241mm this one has serious reach and presence on the cutting board. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a keen, refined edge, while the stainless cladding keeps daily maintenance manageable. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule completes a knife that is as purposeful as it is beautiful. Note that our sayas do not fit this knife — we recommend a blade guard for storage.
Blue #2 carbon steel rewards attentive care. Hand wash and dry the blade promptly after use and avoid leaving it wet for any length of time. The stainless cladding makes upkeep considerably easier than a fully carbon knife, but the reactive core edge should be kept dry and lightly oiled for long-term storage. Avoid cutting bones, frozen foods, or hard materials, and use a quality wood or soft synthetic cutting board to protect the edge. Each knife is made by hand so measurements may vary.
- Blacksmith: Tabata Hamono
- Brand Name: Tanegashima
- Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 Carbon Steel
- Cladding: Stainless Steel
- HRC: 62
- Finish: Kurouchi
- Edge Grind: Even
- Bevel: Double Bevel
- Handle: Oak Octagonal with Black Painted Ferrule
- Weight: 7.6 oz (214 g)
- Blade Length: 241 mm
- Total Length: 395 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 50 mm
- Storage Note: Our sayas do not fit this knife — a blade guard is recommended
This nakiri is built around a Blue #2 carbon steel core hardened to 62 HRC, delivering the kind of razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. The kurouchi — meaning black finish — surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The nakiri profile — flat edge, tall blade, squared tip — is purpose-built for vegetable work, delivering clean, efficient cuts with excellent knuckle clearance. The oak octagonal handle with black painted ferrule completes a knife that feels as honest and purposeful as the island it comes from.
Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.
This petty is built around a Blue #2 — also known as Aogami #2 — carbon steel core, delivering the razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. At 173mm this knife sits at the longer end of the petty range, giving it the versatility to handle everything from trimming and detail work to breaking down smaller proteins and slicing herbs with ease. The kurouchi — meaning black finish — surface carries the character of the forge, and the oak octagonal handle with black painted ferrule completes a knife that is as honest and purposeful as the island it comes from.
Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.
The sujihiki is Japan dedicated slicing knife — long, narrow, and ground for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. At 275mm this one has serious reach, making it equally at home portioning a whole fish, slicing a roast, or breaking down large cuts of meat on the line. The Blue #2 — also known as Aogami #2 — carbon steel core is hardened for exceptional edge retention while remaining easy to sharpen, and the stainless cladding keeps maintenance demands low. The kurouchi finish carries the honest, as-forged character of the shop, and the oak octagonal handle finished in urushi lacquer adds water resistance and a warm, traditional aesthetic that feels right in hand.
Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The urushi handle finish is water resistant but not waterproof — dry it promptly after use. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.
- Blacksmith: Tabata Hamono
- Brand Name: Tanegashima
- Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 Carbon Steel (Aogami #2)
- Cladding: Stainless Steel
- Finish: Kurouchi
- Edge Grind: Even
- Bevel: Double Bevel
- Handle: Oak Octagonal with Painted Black Ferrule and Urushi Finish
- Weight: 7.1 oz (202 g)
- Blade Length: 275 mm
- Total Length: 430 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 40 mm
At 300mm, this sujihiki is a serious slicing knife built for clean, efficient work on large proteins, roasts, brisket, and whole fish. The long, narrow blade reduces drag and allows smooth pulling cuts in a single pass, preserving both texture and presentation. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a fine, keen edge, while the stainless cladding keeps daily maintenance straightforward without sacrificing the cutting performance that reactive carbon steel delivers. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule gives the knife a traditional, comfortable feel in hand.
Blue #2 carbon steel rewards attentive care. Hand wash and dry the blade promptly after use and avoid leaving it wet or dirty for any length of time. The stainless cladding makes upkeep considerably easier than a fully carbon knife, but the reactive core edge should be kept dry and lightly oiled for long-term storage. Avoid cutting bones, frozen foods, or hard materials, and use a quality wood or soft synthetic cutting board to protect the edge. Each knife is made by hand so measurements may vary.
- Blacksmith: Tabata Hamono
- Brand Name: Tanegashima
- Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 Carbon Steel
- Cladding: Stainless Steel
- HRC: 62
- Finish: Kurouchi
- Edge Grind: Even
- Bevel: Double Bevel
- Handle: Oak Octagonal with Black Painted Ferrule
- Weight: 7.3 oz (208 g)
- Blade Length: 299 mm
- Total Length: 450 mm
- Spine Thickness at Base: 3.5 mm
- Blade Height: 38 mm
This tall petty is built around a Blue #2 — also known as Aogami #2 — carbon steel core, delivering the razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. At 126mm with a 41mm blade height, this knife punches well above the typical petty format — the extra height adds useful knuckle clearance and makes it far more versatile than most knives in this size range, handling everything from precise in-hand work to small proteins and vegetable prep with equal ease. The kurouchi finish gives each knife a distinctive, as-forged character, and the oak octagonal handle with black painted ferrule is comfortable and well-balanced in hand.
Customers praise the Blue #2 steel for taking a razor-sharp edge and holding it beautifully, and the tall profile earns consistent appreciation for the versatility it adds to a compact format. Tabata Hamono has since refined the grind geometry on this knife, producing a thinner blade profile that delivers improved out-of-the-box cutting performance. It is a direct reflection of the kind of responsive craftsmanship you expect from a small, dedicated blacksmith shop.
Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.
Average rating is 4.8
By: Jon
Sandwich,ILWorks great for keeping knife steady on the machine. Helped me keep from rocking the knife. I recommend it. It is very strong and will hold a large knife down.
0.3By: James
Miami FL.VERY powerful magnet. It helps a lot as I am a little bit of an edge pro noob. I stuck it on with double sided tape.
0.3By: Evil D
Erlanger KYIngenious little addition to the EP. I suggest buying two of them as there’s just enough room to squeeze two of them underneath the Apex table,doubling your holding power. The only drawback i’ve found is that it’ll collect metal dust from reprofiling which can scratch up your blade if you don’t wipe the table clean or change your blue tape often.
0.3By: Michael Waldrep
Russellville,ALUsed some tape to hold it underneath. It really helps keep the blade from moving while sharpening.
0.3By: Dustin Cook
Oklahoma A must have for any edge pro user.. Makes holding the blade steady effortless
0.3By: Sean Harter
Tampa,FloridaThese magnets (I am using 2) really help to hold the knife in place. You still have to make sure your knife is held in the correct position. I do worry that the magnet will interfere with the angle cube (these magnets are not supposed to be used near computers),but it does not SEEM to interfere with the readings.
0.3Important 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
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tach||item.||solidtemplate||takamuraknives||https://s.turbifycdn.com/aah/chefknivestogo/takamura-chromax-70.png||||||Takamura Chromax||||resources > japanese-knives > takamuraknives||Knife Types > Japanese Knives > Takamura Knives > ||||||||||||||0||1||0||0||||tachsa17wtbo tachgy21||||Takamura decided to make a line of affordable knives that have outstanding cutting performance and this is the result. Chromax steel is composed of 5% Chromium, 1% Carbon, 0.9% Manganese, 1.2% Molybdenum and 0.5% Vanadium.
We expect this will be a favorite by our customers for years to come.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tachgy21||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/takamura-chromax-gyuto-210mm-296.png||||||Takamura Chromax Gyuto 210mm||TC-G210||resources > gyutos > gyutos210mm > 21wehagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||150.000 ||||||||||||1||1||1||0||||||||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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tachsa17wtbo||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/takamura-chromax-santoku-170mm-wt-bolster-127.png||||||Takamura Chromax Santoku 170mm||TC-S170||resources > santokuknives > wehasa||Knife Types > Santoku Knives > Western Handled Santokus > ||140.000 ||||||||||||1||1||1||0||||||||These are in high demand--limit two per customer.
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 the 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 over 50 years ago. Since the expiration of the patent, it is now used by many knife makers.
The Migaki Gyuto 180mm is built around SG2 — also known as R2 — a powdered metallurgy stainless steel that represents a significant step up from conventional stainless alloys. Powdered metallurgy produces an extremely fine, uniform grain structure that allows SG2 to take an exceptionally keen edge at acute angles and hold it through demanding use in ways that conventional steels simply cannot match. Hardened to 62 HRC, the blade is thin throughout its height with an outstanding grind that makes food separation feel almost effortless. At 182mm with a 44mm blade height this is the ideal format for home cooks who find longer knives cumbersome, line cooks working in tight spaces, and anyone who wants a precise, nimble blade as their daily driver. The rosewood Western handle is comfortable and well balanced. Note that this knife is limited to one per customer.
What Customers Are Saying:
Professional cooks who use this knife in demanding kitchens consistently describe it as a revelation — a true laser that glides through food with almost no resistance and holds its edge far longer than expected. Home cooks praise the perfect balance, the exceptional out-of-the-box sharpness, and the way the 180mm length feels natural and precise where longer knives feel clumsy. The grind and fit and finish earn particular praise, with several customers noting it performs like a knife that should cost twice as much. SG2 is a brittle steel at this hardness — a minority of users note micro-chipping, particularly on hard surfaces or poly boards — but those who treat it with the care a precision tool deserves find it unbeatable.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
- Maker: Takamura
- Location: Echizen, Japan
- Construction: San Mai
- Edge Steel: SG2 (R2) Powdered Stainless Steel
- HRC: 62
- Edge Grind: 50/50
- Handle: Rosewood Yo (Western)
- Weight: 4.8 oz (136 g)
- Blade Length: 182 mm
- Total Length: 310 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 44 mm
- Limit: One per customer
Average rating is 5
By: Matt
Philadelphia,PATop quality knife with exceptional fit/finish and OTB sharpness. As a chef I have used/owned guytos made by many different manufacturers and this knife stands above them all. Easily the best knife,at any price,I own.
0.3By: Nicholas Miller
Minneapolis,MNLets start with the balance,perfect balance at the bolster.
Fit and finish is out of this world amazing.
Sharpness,I did not touch this up or order with CKTG sharpening.
While doing bruinoise of ginger it was sticking into my board.
Amazing knife wonderful to work with so far,looking forward to adding this to my rotation of work knifes.
0.3Fit and finish is out of this world amazing.
Sharpness,I did not touch this up or order with CKTG sharpening.
While doing bruinoise of ginger it was sticking into my board.
Amazing knife wonderful to work with so far,looking forward to adding this to my rotation of work knifes.
By: Alex Cabral
Mexico CityFirst off all,this is the thinnest knife i’ve ever seen,its ridiculous how thin its behind the spine,the shape it self has an aggressive tip and a nice tapper towards it,heck its even thinner than my second moritaka petty which i use for fine details. the blade profile its amazing,i love that even though it’s not clad,it has a cool pattern towards the edge,edge OTB is amazing,i did strop it a bit on a 10,000k naniwa after a couple of uses and it has kept amazingly sharp. Fit and finish is unreal for this price. Haven’t work it through a whole sharpening cycle,still havent figured out how im going to proceed with this one since its powdered steel,i think i will go mainly through shaptons and finish at 10,000k for a polished edge,i will write down another review when i do so. nevertheless for the price,this knife outperforms all the vg10 i own,it is my second to go knife since i love my aogami super ones,but it’s growing a lot on me,I only wish we could get a wa version,and/or a 120mm petty for service,i would not hesitate in get one right away
0.3By: John
Boston,MaAs other reviewers have stated this knife is insanely thin. The fit and finish is great but some may find the handle is a bit small. I use a pinch grip so this is not a big deal for me. Long story short if I let somebody I work with use this knife they are amazed and begin to rethink what sharp really means.
0.3By: Jeremy Stull
Canandaigua,NY Fantastic knife! I always beat up new knives to see what there made of and I found out this knife is pretty awesome! It is also not hard to sharpen which is good since I sharpen all guys knives add at work so it saves me time.
0.3By: Stefan
Madison,WIThis knife performs as advertised. Excellent fit and finish and the satisfaction that I supported Takamura-san and his sons. Keep up the excellent craft,Takamura-san!
My wife exclaimed that the blade just falls through vegetables. If you are looking for a knife that gives you control and feedback,look no further.
0.3My wife exclaimed that the blade just falls through vegetables. If you are looking for a knife that gives you control and feedback,look no further.
By: Tre
TorontoVery VERY sharp and Thin blade knife is great for everyday use
0.3By: Skyler
West Kelowna,BCThis knife is a scalpel. Takes the most unreal steep edge due to it’s ridiculously hard steel. Thinnest chives in the world,can take apart octopus,slice sushi,anything that you need a fine edge for. Lasting 2 weeks in a high pressure kitchen between sharpening. A good strop/hone brings it right back.
0.3The Migaki Gyuto 210mm is built around SG2 — also known as R2 — a powdered metallurgy stainless steel that represents a significant step up from conventional stainless alloys. The extremely fine, uniform grain structure produced by the powdered metallurgy process allows SG2 to take an acutely sharp edge at very acute bevel angles and hold it through demanding use in ways conventional steels simply cannot match. Hardened to 62 HRC and clad in softer stainless for durability, the blade is laser thin throughout its height with a high-quality grind that makes food separation feel almost effortless. At 212mm with a 46mm blade height it is a versatile all-purpose length that handles the full range of kitchen tasks with precision and speed. The rosewood Western handle is comfortable, beautifully fitted, and well balanced in hand.
What Customers Are Saying:
Among serious knife enthusiasts this gyuto is consistently described as a benchmark — one buyer with 70 knives over eight years calls the out-of-the-box edge among the very best he has encountered. Professional cooks use it daily in busy restaurants and recommend it to coworkers, who then buy their own. Home cooks pick it up and find themselves reaching for it over everything else they own. The edge retention of SG2 at this hardness genuinely surprises people accustomed to VG-10 and conventional stainless, and the combination of thinness and balance makes even extended prep sessions feel effortless. Several customers have owned this knife for years and call it the best they have ever had.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use — avoid abrasive sponges on the polished blade surface. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
- Maker: Takamura
- Location: Echizen, Japan
- Construction: San Mai
- Edge Steel: SG2 (R2) Powdered Stainless Steel
- HRC: 62
- Edge Grind: 50/50
- Handle: Rosewood Yo (Western)
- Weight: 5.2 oz (148 g)
- Blade Length: 212 mm
- Total Length: 338 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 46 mm
- Limit: One per customer
At the core of this knife is SG2 — also known as R2 — a powdered metallurgy stainless steel that represents a significant step up from conventional stainless alloys. The extremely fine, uniform grain structure produced by the powdered metallurgy process allows SG2 to take an acutely keen edge and hold it through extended use in ways that conventional steels simply cannot match. Hardened to 62 HRC, the blade is clad in softer stainless for added durability and finished to a mirror polish throughout. At 131mm with a 29mm blade height and a spine measuring just 1.4mm, this is a true laser in petty format — featherlight at 2.2 oz, precise, and exceptionally comfortable for in-hand work, detail tasks, fruit prep, and anything where control matters more than raw cutting power. The rosewood Western handle is well fitted and comfortable.
What Customers Are Saying:
Customers who already own other Takamura knives consistently add this petty to complete the set — and it delivers the same laser performance in a smaller format. It has become a daily go-to for home cooks handling fruit, vegetables, and smaller prep tasks, and earns high praise for its out-of-the-box sharpness, long-term edge retention, and the quality of fit and finish that punches well above its price point. One customer has owned this knife for five years and reports it is still going strong.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
- Maker: Takamura
- Location: Echizen, Japan
- Construction: San Mai
- Edge Steel: SG2 (R2) Powdered Stainless Steel
- HRC: 62
- Edge Grind: 50/50
- Handle: Rosewood Yo (Western)
- Weight: 2.2 oz (62 g)
- Blade Length: 131 mm
- Total Length: 245 mm
- Spine Thickness at Base: 1.4 mm
- Blade Height: 29 mm
Average rating is 5
By: Fausto
Culiacan,MexicoRazor sharp blade,laser thin. The brothers at Takamura definitely know quality. I just wish it was a little tougher.
0.3The Migaki Petty 150mm is built around SG2 — also known as R2 — a powdered metallurgy stainless steel with an extremely fine, uniform grain structure that allows it to take acutely sharp edges and hold them through extended use in ways that conventional steels cannot match. Hardened to 62 HRC and clad in softer stainless for added durability, the blade is ground to an almost impossibly thin profile — just 1.4mm at the spine — while remaining surprisingly stiff and confident in use. At 151mm with a 29mm blade height this knife is at home doing in-hand detail work, trimming proteins, slicing fruit and garnishes, and any task where precision and control matter most. Customers who reach for it occasionally tend to find themselves reaching for it constantly. The rosewood Western handle is comfortable and well fitted.
What Customers Are Saying:
Customers across skill levels — from home cooks to professional line cooks — consistently describe this petty as a revelation. The out-of-the-box sharpness impresses even experienced knife enthusiasts who expect to tune a new knife before using it. Edge retention on the SG2 steel far outpaces VG-10 and most other stainless alloys, with users reporting weeks of heavy use before the first touch-up is needed. Several customers have bought multiple copies. The grind draws particular praise for its impeccability, and the lightweight feel makes it a joy to use through long prep sessions. One customer notes it is the finest among 15 knives in their collection.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
- Maker: Takamura
- Location: Echizen, Japan
- Construction: San Mai
- Edge Steel: SG2 (R2) Powdered Stainless Steel
- HRC: 62
- Edge Grind: 50/50
- Handle: Rosewood Yo (Western)
- Weight: 2.4 oz (68 g)
- Blade Length: 151 mm
- Total Length: 266 mm
- Spine Thickness at Heel: 1.4 mm
- Blade Height: 29 mm
Average rating is 4.7
By: Amanda
Philadelphia,PALove this knife! The edge out of the box is the absolute sharpest I’ve ever encountered. It’s really a pleasure to use in a professional kitchen. The handle is quite comfortable for my admittedly small hands,and the knife is an absolute stunner to look at (the rosewood is gorgeous and the fit and finish are top notch). Very happy with my purchase and many thanks for the sale pricing!
0.3By: Mikhail
Dubai This is the best slicer on my kitchen! F&F is good. Its a working knife.
0.3By: Mike
DenverThis knife is so sharp OTB that it has made me question the sharpening skills. My other knives don’t compare. It’s pretty amazing. But when I look at the edge,it’s a mess. nicks,flakes of metal,wandering edge. Lost a star for that would have been 2 or 3 off except it’s so dang sharp. If it’s this sharp now,I can’t imagine it once I’ve had a chance to sharpen it up right.
0.3Santoku translates roughly as three virtues in Japanese — a nod to the format's ability to handle vegetables, proteins, and fish with equal confidence. The Migaki Santoku 170mm lives up to that promise and then some. At its core is SG2 — also known as R2 — a powdered metallurgy stainless steel with an extremely fine, uniform grain structure that allows it to take an acutely sharp edge and hold it through extended use in ways conventional steels simply cannot match. Hardened to 62 HRC and clad in softer stainless for durability, the blade is ground to a laser-thin profile that glides through ingredients with almost no resistance. At 172mm with a 46mm blade height it has excellent knuckle clearance and enough flat section for push cutting while still offering a gentle belly for those who prefer a slight rocking motion. The rosewood Western handle is comfortable and well balanced in hand.
What Customers Are Saying:
Customers consistently describe this santoku as the knife that made them question everything they knew about stainless steel. Long-time carbon steel devotees pick it up and find themselves reconsidering their loyalties — the SG2 edge retention and out-of-the-box sharpness rival what they are used to getting from their best carbon knives. Professional cooks praise it as a go-to for up to four weeks of heavy prep before needing attention. Home cooks love that it handles 80 percent of kitchen tasks without needing to switch knives. Several households report it becoming the knife everyone in the family reaches for first.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
- Maker: Takamura
- Location: Echizen, Japan
- Construction: San Mai
- Edge Steel: SG2 (R2) Powdered Stainless Steel
- HRC: 62
- Edge Grind: 50/50
- Handle: Rosewood Yo (Western)
- Weight: 5.1 oz (146 g)
- Blade Length: 172 mm
- Total Length: 300 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 46 mm
- Limit: One per customer
The blade is hammer forged using san mai construction with a VG-10 stainless steel core, ground to Takamuras characteristically thin geometry — 1.8mm at the heel, tapering to a fine edge that cuts with noticeably less resistance than most knives at this size and price. The tsuchime (hammered) finish across the cladding gives the blade a textured surface that aids food release and distinguishes this knife visually from the polished Migaki line. At 212mm blade length and 45.2mm height the knife hits the most useful dimensions in the gyuto range, with enough blade height for comfortable knuckle clearance and enough length for efficient work on full-sized produce and proteins. The 50/50 even bevel grind suits both right- and left-handed cooks equally. At 5.7 oz the knife is light enough to use for extended sessions without fatigue, and the balance through the blade reflects the care Takamura puts into the geometry of their grinds.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher, which shortens edge life over time. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to keep the edge at its best between sessions.
- Blacksmith: Takamura
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Core Steel: VG-10 Stainless Steel
- Finish: Tsuchime (Hammered)
- Edge Grind: Even Grind
- Bevel: 50/50
- Blade Length: 212mm
- Total Length: 340mm
- Spine Thickness at Heel: 1.8mm
- Blade Height: 45.2mm
- Weight: 5.7 oz (164g)
The blade is hammer forged using san mai construction with a VG-10 stainless steel core and a tsuchime (hammered) finish on the cladding — the same combination found in the VG-10 hammered gyuto, here shaped into the flatter profile and broader tip geometry that defines the santoku format. At 172mm blade length and 47mm height the knife has generous knuckle clearance and enough flat edge contact for efficient push-cutting through vegetables, while the tip remains useful for detail work and lighter protein tasks. Compared to the gyuto, the santoku trades length for maneuverability — a natural choice for cooks who prefer a more compact knife or whose daily prep leans toward produce and smaller cuts. The 50/50 even bevel suits both right- and left-handed cooks, and at 5.4 oz the knife is light and easy to control through an extended prep session.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher, which shortens edge life over time. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to keep the edge performing between sessions.
- Blacksmith: Takamura
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Core Steel: VG-10 Stainless Steel
- Finish: Tsuchime (Hammered)
- Edge Grind: Even Grind
- Bevel: 50/50
- Blade Length: 172mm
- Total Length: 300mm
- Spine Thickness at Heel: 2mm
- Blade Height: 47mm
- Weight: 5.4 oz (154g)
The VG-10 Polished Gyuto 210mm is hammer forged in a san mai construction with a VG-10 stainless core heat-treated to 60-61 HRC for a strong balance of sharpness, edge retention, and durability. VG-10 is by far the most widely used stainless steel in the Japanese kitchen knife industry, and for good reason — it takes a fine edge, holds it well, and is considerably more resistant to chipping than harder steels like SG2, making it a more practical daily driver for busy kitchens and home cooks alike. The thin grind and well-executed geometry allow it to move cleanly through food with minimal resistance, and the clean hairline polish gives the blade a refined, professional appearance. At 213mm long with a 46mm blade height, it handles the full range of kitchen tasks comfortably, from fine vegetable work to breaking down proteins.
Care Instructions:
VG-10 is a low-maintenance stainless steel, but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or very hard materials. Sharpen on quality water stones as needed to maintain peak performance.
The 210mm gyuto is the primary all-purpose knife in the kitchen, capable of handling everything from vegetables to proteins with ease. This profile offers a nice balance of flat spot for push cutting and gentle belly for rocking, making it a versatile choice for a wide range of techniques. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding reduces maintenance compared to fully reactive blades. The kurouchi finish and hammered tsuchime pattern add a rugged, traditional look while also helping with food release. A lightweight octagonal maple handle keeps the knife comfortable and well balanced in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it.
The 240mm gyuto is a large, versatile chef’s knife designed for efficient prep work and longer cutting strokes. It excels at slicing proteins, processing larger vegetables, and handling higher-volume kitchen tasks. The longer edge and added blade height provide excellent control and knuckle clearance, while still maintaining a balanced feel in hand. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding reduces maintenance compared to fully reactive blades. The kurouchi finish and hammered tsuchime pattern give the knife a rugged, traditional look and help with food release. A lightweight octagonal maple handle completes the package.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it.
The 160mm kengata (bunka) is a versatile, do-it-all kitchen knife. “Kengata” means sword-like, and the reverse tanto tip gives you added precision for detail work while maintaining a long, efficient cutting edge. It excels at vegetables, proteins, and fine tip work, making it a great alternative to a small gyuto or santoku. The Aogami Super core takes a very sharp edge and holds it well, while the stainless cladding helps reduce maintenance. The kurouchi and hammered tsuchime finish improve food release and give the knife a rugged, traditional look. The octagonal maple handle keeps the knife light, balanced, and comfortable in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid extended contact with acidic foods. A light coat of oil on the edge during storage will help protect it.
This 210mm kengata (bunka-style) knife is a versatile, all-purpose blade with a distinctive reverse tanto tip. “Kengata” means sword-like, and the aggressive tip design adds precision for detail work while maintaining a long, efficient cutting edge. It performs beautifully on vegetables, proteins, and fine tip work, making it a great alternative to a gyuto for those who like a flatter profile and more control at the tip.
The blade features an Aogami Super carbon steel core, known for exceptional sharpness and long edge life, clad in stainless steel to reduce maintenance. The kurouchi finish and hammered tsuchime pattern give the knife a rugged, traditional look while also helping with food release. A lightweight octagonal maple handle keeps the knife balanced and comfortable in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid extended contact with acidic foods. Applying a light coat of oil to the edge during storage will help protect it.
The core steel is Aogami Super, one of the most respected high-carbon steels available. It takes an extremely sharp edge and holds it for a long time. The blade is hammer forged and clad in stainless steel for easier maintenance, while the kurouchi finish and tsuchime (hammered) pattern help with food release and give the knife a rugged, traditional look. A comfortable octagonal maple handle rounds out the package.
These knives are ground thin behind the edge for excellent cutting performance. As with most thin Japanese knives, avoid twisting, prying, frozen foods, or bones to prevent chipping.
Care Instructions: This knife has a carbon steel core, so it will develop a patina over time. Wipe the blade dry during use and wash and dry it thoroughly after each session. Do not put in the dishwasher or leave it wet. Avoid cutting acidic foods for extended periods without rinsing. Periodic light oiling can help protect the edge.
The 150mm petty is a versatile utility knife, ideal for trimming proteins, slicing fruit, and handling smaller prep tasks where a gyuto feels too large. The core steel is Aogami Super, known for exceptional sharpness and long edge life, clad in stainless steel to reduce maintenance. The kurouchi finish and hammered tsuchime pattern not only give the knife a rugged, traditional look, but also help with food release. A lightweight octagonal maple handle keeps the knife nimble and comfortable in hand.
This knife is ground thin for high performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon, so it will develop a natural patina with use. Wipe the blade dry during use and wash and dry thoroughly after each session. Do not leave wet or put in the dishwasher. Avoid prolonged contact with acidic foods. Applying a light coat of oil to the edge for storage will help protect it.
The 165mm santoku is a true all-purpose kitchen knife, ideal for vegetables, proteins, and everyday prep. It features a flatter edge profile that excels at push cutting and clean, controlled slicing. The compact size and tall blade make it easy to handle while still offering plenty of knuckle clearance. The Aogami Super core steel takes a very sharp edge and holds it well, while the stainless cladding helps reduce maintenance. The kurouchi and hammered tsuchime finish improve food release and give the knife a rustic, traditional look. The octagonal maple handle keeps the knife light, balanced, and comfortable in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it.
The 240mm sujihiki is designed for slicing and portioning proteins with long, clean strokes. Its narrow profile reduces drag, making it ideal for trimming meat, carving roasts, and slicing fish with precision. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding helps reduce maintenance. The kurouchi finish and hammered tsuchime pattern give the knife a rugged, traditional look and aid with food release. A lightweight octagonal maple handle keeps the knife nimble and well balanced in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it.
The blade is forged in ni mai (two-layer) construction from Blue #2 (Aogami 2) carbon steel - a high-carbon tool steel known for exceptional sharpness and a sharpening response that rewards time on quality water stones. The kamagata profile gives the blade a swept, upturned tip rather than the squared-off heel of the Tokyo-style usuba, which opens up a wider range of precise cuts and makes the tip available for detail work. At 197mm it has the reach for extended prep sessions while remaining light enough for delicate control. The ho wood handle with buffalo horn ferrule is traditional and well-proportioned for the task. This is a knife for a specific purpose - and within that purpose, it is exceptional.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a patina with use. Wipe and dry the blade immediately after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single-bevel knives require flat-stone sharpening technique - sharpen the flat (ura) side on a flat stone and work the bevel side carefully to maintain the grind angle.
- Blacksmith: Sakai Takayuki
- Location: Sakai, Japan
- Construction: Hammer Forged, Ni Mai
- Edge Steel: Blue #2 (Aogami 2) Carbon Steel
- Grind: Single Bevel, Left-Handed
- Handle: Ho Wood
- Ferrule: Buffalo Horn
- Weight: 9 oz (254g)
- Blade Length: 197mm
- Total Length: 355mm
- Spine Thickness at Base: 4mm
- Blade Height: 51mm
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.
The heart of this knife lies in its ZA-18 stainless steel, a cutting-edge material developed by Aichi Steel Co. The steel's premium composition of Carbon (1.20%), Chromium (18.0%), Molybdenum (1.5%), and Cobalt (1.80%) delivers an exceptional combination of hardness, toughness, and corrosion resistance. It's an ideal choice for chefs who demand durability and long-lasting sharpness.
The blade features 69 layers of stunning Damascus steel, blending functionality with beauty. The intricate patterns not only captivate the eye but also enhance the blade's strength and resilience, making it as practical as it is elegant.
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.
Average rating is 4.5
By: Timothy
FloridaI have owned this knife for over six months. The Ginsan steel holds an edge longer than I need and gets almost as sharp as white #1,sometime I think it gets sharper. The only knock on this knife is the 8oz weight,but maybe that is from the hand forge process. I was unable to duplicate the stiction free demo in the video. That said the knife isn’t "sticky" like production knives.
0.3By: Vladimir
UkraineFantastic knife!
I have a lot of good knife (including shigefusa) they are all made of carbon steel,this knife is made of stainless steel,but it cuts no worse perfect weight and balance,excellent handling,it is possible to bring a knife into the top 5 best knives in the world
0.3I have a lot of good knife (including shigefusa) they are all made of carbon steel,this knife is made of stainless steel,but it cuts no worse perfect weight and balance,excellent handling,it is possible to bring a knife into the top 5 best knives in the world
This 240mm gyuto chef knife is one of the most versatile knives you can add to your kitchen. The long, thin blade excels at slicing proteins and vegetables while still having enough height and strength for larger prep tasks. The edge is ground 50/50, making it comfortable for both right- and left-handed users. The knife is finished with a beautiful octagonal ebony handle and buffalo horn ferrule, giving it excellent balance, durability, and a refined traditional Japanese look.
Care Instructions: Although the core steel is stainless, we recommend washing and drying the knife after use and avoiding the dishwasher. Use wood or rubber cutting boards and avoid twisting or prying with the edge. With proper care and periodic sharpening on water stones, this knife will provide many years of excellent performance.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
This is a very unusual knife, given its style and construction. Deba knives are made to fillet and process fish. They are normally single-bevel knives that are very stout at the spine and quite heavy overall. The Takayuki Grand Chef Western Deba 240mm is quite the opposite in that it is a double bevel knife that is still quite thick at the spine. With an edge length of 245mm, it is fairly long for the breed. But while it looks like a gyuto in profile, it is still a heavy and substantial blade—almost twice the weight of a similarly sized gyuto. As it is a double-sided knife, it is far easier to sharpen than singles and will be a good fit for both left- and right-handed users.
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 from Bohler N690 stainless steel, a high-quality European steel known for its fine grain structure, toughness, and excellent corrosion resistance. This mono steel construction (no cladding) results in a very clean, consistent grind and easy maintenance. Heat treated to around 60 HRC, it offers an excellent balance of edge retention, durability, and ease of sharpening. The POM handle provides a secure, familiar Western feel, making this knife especially appealing to users transitioning from brands like Misono or Global.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent edge damage.
The Grand Chef line is built around Bohler N690, an Austrian stainless steel produced by Bohler-Uddeholm using iron sourced from their own mines with exceptionally low phosphorus and sulfur content. The result is one of the cleaner stainless steels available, with outstanding corrosion resistance, good toughness, and the ability to take and hold a sharp edge at HRC 60. The mono steel construction keeps the geometry clean and the blade straightforward to sharpen. The ho wood octagonal handle is paired with a buffalo horn ferrule and sits light in the hand at 4.0 oz - a well-balanced package for a 210mm gyuto.
- Brand: Sakai Takayuki
- Line: Grand Chef
- Location: Sakai, Japan
- Construction: Mono Steel
- Steel: Bohler N690 Stainless
- HRC: 60
- Handle: Ho Wood Octagonal
- Ferrule: Buffalo Horn
- Weight: 4.0 oz (114 g)
- Blade Length: 216 mm
- Total Length: 362 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 46 mm
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard materials that could chip the blade at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchaegy24||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-aeb-l-gyuto-240mm-191.png||||||Takayuki Grand Chef Gyuto 240mm||10013||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||195.000 ||||||||||||1||1||1||0||||||||The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
The blade is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 stainless steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.
The Grand Chef line uses Bohler N690, an Austrian stainless steel produced by Bohler-Uddeholm using iron from their own mines with exceptionally low phosphorus and sulfur content. It is regarded as one of the cleaner stainless steels available anywhere, offering strong corrosion resistance, good toughness, and the ability to hold a sharp working edge at HRC 60. The mono steel construction keeps the geometry clean and predictable on the stones. At 5.2 oz the 240mm carries its length without feeling heavy, and the ho wood octagonal handle with buffalo horn ferrule gives it a traditional profile that balances well in a pinch grip.
- Brand: Sakai Takayuki
- Line: Grand Chef
- Location: Sakai, Japan
- Construction: Mono Steel
- Steel: Bohler N690 Stainless
- HRC: 60
- Handle: Ho Wood Octagonal
- Ferrule: Buffalo Horn
- Weight: 5.2 oz (148 g)
- Blade Length: 242 mm
- Total Length: 395 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 52 mm
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard materials that could chip the blade at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchgy27||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-270mm-213.png||||||Takayuki Grand Chef Gyuto 270mm||10614||newarrivals||New Arrivals > ||240.000 ||||||||||||1||1||1||0||||||||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.
The black POM handle with three stainless rivets is attached to the blade. Both the handle and the stainless bolster are finished very well and feel great in your hand.
Average rating is 5
By: Amir
Miami Beach FLAn excellent quality knife ootb. I especially like its thick rugged pakkawood handle. The knife is very sharp,i have not had a chance to tackle some big meats with it. just a few small snappers to which it fileted with ease. it has a thick spine with rounded edges,cant say exact width,but it can definitely withstand some beating and popping of large bones. My exec even said these are rare knives to find and great to have in your kit. Haven’t gotten around to put it to a stone,then we’ll really see how this steel rates. Pick one up if you handle boney meats on the daily,if they’re in stock that is.
0.3By: Michael Bartley
Los Angeles,CAGreat for most butchering tasks. Used it to bone out some strip loins. Also great for poultry. Edge retention is good. Great service as usual from Mark.
0.3The 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.
The Takayuki Grand Chef Honesuki is made with top-quality Bohler N690 stainless steel. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.
The blade design is asymmetric, so it is best suited for a right-handed user. This knife will dispatch poultry and other smaller boned items with ease and efficiency.
We really like these knives and believe they represent a great alternative to those wanting a true Japanese-style knife that is easy to use and maintain.
Our honesuki sayas do not fit this knife; we recommend the blade guard instead.
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 as 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.
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 as one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.
The black POM handle is attached to the blade with three stainless rivets. Both the handle and the stainless bolster are finished very well and feel great in your hand. A saya is included.
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.
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.
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 a single-sided knife 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.
The technical story is as compelling as the visual one. Aoki Hamono, the manufacturer behind the Sakai Takayuki name, developed what they call the Vertical Thin Blade Spec specifically for the Seigaiha line - an ultra-fine grind that reduces cutting resistance noticeably compared to the standard Grand Chef profile. The result is a blade that moves through food with less drag and more precision than you would expect from a western-handled Damascus knife at this price point. Bohler N685 carries a 0.9% carbon content and more than 17% chromium, hardened to HRC 60, which gives it strong corrosion resistance alongside the edge retention you need from a serious all-purpose gyuto. The black pakka wood handle pairs with a stainless steel bolster in a western format that is immediately familiar and comfortable for cooks coming from European-style knives.
- Maker: Aoki Hamono
- Brand: Sakai Takayuki
- Line: Grand Chef Seigaiha
- Location: Sakai, Japan
- Construction: Damascus, 45 Layer
- Edge Steel: Bohler N685 Stainless
- Cladding: Stainless Damascus
- HRC: 60 +/- 1
- Edge Grind: Double Bevel
- Handle: Black Pakka Wood
- Bolster: Stainless Steel
- Weight: 6.7 oz (192 g)
- Blade Length: 215 mm
- Total Length: 358 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 49 mm
Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows fingerprints and water spots more readily than a matte finish, so a quick wipe after use keeps it looking its best. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchsegy24||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-gyuto-240mm-13.png||||||Takayuki Grand Chef Seigaiha Gyuto 240mm||10255||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||250.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Grand Chef Seigaiha Gyuto 240mm is the larger, more powerful expression of this refined flagship series. Made by Aoki Hamono in Sakai, Japan, it features Swedish Bohler N685 stainless steel with 45-layer stainless Damascus cladding. The flowing Seigaiha wave pattern blends traditional Japanese design with modern stainless performance, giving the knife a distinctive look without sacrificing everyday practicality.
The longer 240mm blade provides excellent draw length and efficiency for slicing proteins, cutting vegetables, and handling larger prep work. The thin, refined grind reduces resistance and helps the knife move smoothly through food with clean, precise cuts. Despite its size, it feels well-balanced and responsive on the board, while the black pakka wood handle and stainless bolster offer a comfortable western-style grip for extended use.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to protect the edge.
At 160mm this is a compact, maneuverable blade that works well in tighter kitchen spaces and for cooks with smaller hands. The Vertical Thin Blade Spec grind that Aoki developed for this line reduces cutting resistance throughout the blade - particularly relevant on a nakiri, where the flat profile means the full blade height is pushing through food on every cut. The Seigaiha wave Damascus pattern runs through all 45 layers and gives the blade a visual character that stands out from standard production nakiris at this price. Bohler N685 carries 0.9% carbon and more than 17% chromium, hardened to HRC 60, with strong corrosion resistance and good edge retention for everyday kitchen use. Black pakka wood handle with stainless steel bolster.
- Maker: Aoki Hamono
- Brand: Sakai Takayuki
- Line: Grand Chef Seigaiha
- Location: Sakai, Japan
- Construction: Damascus, 45 Layer
- Edge Steel: Bohler N685 Stainless
- Cladding: Stainless Damascus
- HRC: 60 +/- 1
- Edge Grind: Double Bevel
- Handle: Black Pakka Wood
- Bolster: Stainless Steel
- Weight: 5.3 oz (150 g)
- Blade Length: 160 mm
- Total Length: 297 mm
Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows water spots readily, so a quick wipe after use keeps it looking sharp. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and twisting or prying motions that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchse||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-petty-150mm-56.png||||||Takayuki Grand Chef Seigaiha Petty 150mm||10251||resources > petty-knives > 150mmpettys||Knife Types > Petty Knives > 150-165mm Pettys > ||205.000 ||||||||||||1||1||1||0||||||||At 3.2 oz and 150mm, the Seigaiha Petty is the lightest and most precise knife in the Grand Chef Seigaiha lineup - built for the detail work that a gyuto or santoku cannot do as well. Trimming, segmenting citrus, breaking down shallots, peeling, in-hand cutting - tasks where a smaller blade, a pointed tip, and a thin grind matter more than length or weight. Aoki Hamono builds this with the same Bohler N685 stainless steel core and 45-layer Damascus wave construction as the rest of the Seigaiha line, which means the Seigaiha wave motif runs through the blade at a scale that actually shows well on a shorter knife.
The petty format is also where the Vertical Thin Blade Spec grind pays dividends most clearly. A thinner grind on a small blade translates directly into more feedback and more control during fine work - you can feel exactly where the edge is and what it is doing. Bohler N685 at HRC 60 gives this enough edge retention to stay sharp through heavy prep sessions without becoming difficult to touch up on stones. At $205 it is also the most accessible entry point into the Seigaiha line, and for cooks who already have a larger chef knife they are happy with, it is a strong complement or an easy-to-justify addition to the block. Black pakka wood handle, stainless bolster, double bevel grind for right- and left-handed cooks.
- Maker: Aoki Hamono
- Brand: Sakai Takayuki
- Line: Grand Chef Seigaiha
- Location: Sakai, Japan
- Construction: Damascus, 45 Layer
- Edge Steel: Bohler N685 Stainless
- Cladding: Stainless Damascus
- HRC: 60 +/- 1
- Edge Grind: Double Bevel
- Handle: Black Pakka Wood
- Bolster: Stainless Steel
- Weight: 3.2 oz (91 g)
- Blade Length: 150 mm
- Total Length: 270 mm
Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows water spots readily, so a quick wipe after use keeps it looking its best. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchsesa18||item-1||solidtemplate||grandchef||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-santoku-180mm-13.png||||||Takayuki Grand Chef Seigaiha Santoku 180mm||10252||kitchen-knives > takayuki-knives > grandchef||Knife Brands > Takayuki Knives > Takayuki Grand Chef > ||220.000 ||||||||||||1||1||1||0||||||||The santoku - Japan's three virtues knife, named for its ability to handle meat, fish, and vegetables equally well - is the format that most home cooks reach for first, and the Seigaiha Santoku is one of the finest examples of what a western-handled santoku can be. Built by Aoki Hamono in Sakai, it brings the full Grand Chef Seigaiha package into a compact 180mm blade that is easy to maneuver, quick to reposition, and comfortable through extended prep sessions without the fatigue that can come from a longer knife.
The blade uses 45 layers of Damascus construction over a Bohler N685 stainless steel core - the same EU and Swedish steel that defines the entire Seigaiha line. N685 carries 0.9% carbon and over 17% chromium, hardened to HRC 60, which gives it strong corrosion resistance and genuine edge retention. The Vertical Thin Blade Spec grind that Aoki Hamono developed specifically for this line reduces cutting resistance noticeably, letting the knife move through food with less drag than the blade thickness would suggest. The Damascus wave pattern - inspired by the traditional Seigaiha motif representing eternity and calm - runs through all 45 layers and gives the blade a distinctive look that holds up under close inspection. Black pakka wood handle, stainless steel bolster, double bevel grind suitable for right- and left-handed cooks.
- Maker: Aoki Hamono
- Brand: Sakai Takayuki
- Line: Grand Chef Seigaiha
- Location: Sakai, Japan
- Construction: Damascus, 45 Layer
- Edge Steel: Bohler N685 Stainless
- Cladding: Stainless Damascus
- HRC: 60 +/- 1
- Edge Grind: Double Bevel
- Handle: Black Pakka Wood
- Bolster: Stainless Steel
- Weight: 6.3 oz (179 g)
- Blade Length: 180 mm
- Total Length: 328 mm
Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows water spots more readily than a matte finish, so a quick wipe after use keeps it looking its best. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tagrchsu27||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-sujihiki-270mm-315.png||||||Takayuki Grand Chef Sujihiki 270mm||10624||newarrivals||New Arrivals > ||200.000 ||||||||||||1||1||1||0||||||||The Takayuki Grand Chef Sujihiki is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword-making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife, it is far easier to sharpen than a single-sided one and will be a good fit for both left- and right-handed users.
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. A matching black saya is included.
The blade is built around an Aogami (blue paper steel) #2 core, hardened to 62 HRC and clad in soft iron using the san mai method. Aogami #2 is one of the benchmark carbon steels in Japanese cutlery — highly regarded for its ability to take an exceptionally keen edge and hold it through sustained use, while remaining approachable on water stones. The soft iron cladding absorbs shock and protects the harder core, extending both edge life and blade longevity. The finish is a three-part composition: the kasumi (hazy) contrast polish of the cladding, a polished core line running along the shinogi, and the refined bevel of Yamazukas grind — understated at a glance, precise on closer inspection. At 54mm blade height and 207mm blade length, the kengata format gives this knife a commanding presence on the board while the aggressive reverse-tanto tip remains capable and accurate for detail work. The octagonal ebony handle is fitted with a nickel silver spacer and buffalo horn ferrule. A matching black saya is included.
What Customers Are Saying: Early reviewers describe this as a workhorse that does not need to be babied — a direct endorsement of Doi forging and how it handles dense produce and sustained use without complaint. Multiple owners note the out-of-the-box edge is solid and that taking it to a high-grit stone — 6K or 10K — unlocks a noticeably higher level of performance, with the edge holding well and retaining some tooth through regular use. The reactivity of the Aogami #2 is noted as lower than expected for carbon steel, which owners attribute to the quality of Doi heat treatment. The ebony handle, horn ferrule, and copper spacer receive consistent praise for execution and elegance.
Care Instructions: Aogami #2 is a reactive carbon steel that will develop a natural patina with use. Wipe the blade clean during prep when cutting acidic ingredients and dry it thoroughly after each use — never leave it wet or in a drying rack. Hand wash only. Apply a light coat of camellia oil if storing for any extended period. Sharpen on quality water stones; the steel responds well and rewards careful technique with an exceptional edge. Store in the included saya when not in use.
- Maker: Sakai Takayuki
- Location: Sakai, Japan
- Line: Homura
- Blacksmiths: Itsuo Doi (forging), Suogo Yamazuka (grinding)
- Construction: San Mai
- Edge Steel: Aogami #2 (Blue Paper Steel)
- Cladding: Soft Iron
- HRC: 62
- Finish: Kasumi (Hazy)
- Edge Grind: Double Bevel
- Bevel: 50/50
- Handle: Octagonal Ebony
- Spacer: Nickel Silver
- Ferrule: Buffalo Horn
- Blade Length: 207mm
- Total Length: 373mm
- Spine Thickness: 2mm
- Blade Height: 54mm
- Weight: 8.3 oz (236g)
- Saya: Included
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. A matching black saya is included.
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. A matching black saya is included.
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 that 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 the handle and blade is of the highest order. A matching black saya is included.
Made by the illustrious blacksmith Itsuo Doi, this is a knife of unusual design made with extraordinary finesse.
The core steel of this 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 that 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 a buffalo horn ferrule. The fit and finish of both blade and handle are world-class. A matching black saya is included.
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 those 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. A matching black saya is included.
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. A matching black saya is included.
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.
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.
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 that 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 that 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 that 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 that 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 that 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 halfway point, where it transitions to a well-curved belly. It should be a knife suited to most cutting styles.
This gyuto is a great choice for home or pro chefs seeking a rugged, do-it-all knife at a very attractive price.
Takayuki makes knives of every type, style, and price point. The Inox knife featured here is one of their budget creations aimed at home chefs, as well as line cooks and students of the cooking arts.
The blade is made from a single piece of a stainless steel that they call Inox. While Inox is a generic term for a stainless alloy containing a minimum of 10.5% chromium by mass, we believe the steel is a classic molybdenum vanadium alloy. These alloys are renowned for their incredible edge-taking attributes and their ability to hold that edge for over a long work session. Couple that with its easy-to-maintain abilities and tough construction and you have a knife that will perform well in most circumstances and with most users. The POM western style handle is also a tough and stable construction that will withstand the rigors of a professional kitchen. The complete package is of a high standard in both looks and performance, especially given its very attractive price.
This version is forged in ni mai (two-layer) construction using inox stainless steel, making it a more accessible entry point into single-bevel technique than a carbon steel mukimono - the stainless construction is forgiving of moisture and easier to maintain in a busy kitchen environment. The blade is laser etched and fitted with a traditional D-shaped ho wood handle and buffalo horn ferrule, which suits both the profile and the purpose. At 167mm it is compact and precise, with the pointed tip that makes it capable of fine decorative cuts, detailed peeling work, and carving tasks that broader knives simply cannot manage. A worthwhile addition to any professional kitchen serious about Japanese technique.
Care Instructions: Inox stainless is low maintenance and resistant to rust. Hand wash and dry after use - no dishwasher. Single-bevel knives require specific sharpening technique: work the flat (ura) side on a flat stone to maintain the hollow grind, and sharpen the bevel side carefully to preserve the original angle. Quality water stones recommended.
- Maker: Sakai Takayuki
- Location: Sakai, Japan
- Construction: Ni Mai, Hammer Forged
- Edge Steel: Inox Stainless Steel
- Cladding: Stainless Steel
- Engraving: Laser Etched
- Grind: Single Bevel, Traditional
- Handle: D Ho Wood
- Ferrule: Buffalo Horn
- Weight: 5.0 oz (142g)
- Blade Length: 167mm
- Total Length: 310mm
- Spine Thickness at Heel: 3mm
- Blade Height: 39mm
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 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, 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 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 left-handed users. It is coupled to a well-made traditional D-shaped ho wood handle with 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 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 for 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 a 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 with a buffalo horn ferrule.
This is a 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 195mm!
The blade is made from the ever-popular VG10 stainless alloy. This steel is highly regarded for its strength, edge holding, and general ease of maintenance. It is undoubtedly the most popular stainless steel used for Japanese kitchen knife blades. The wizards at Sakai Takayuki then apply a fine tsuchime, or hammered, finish to the blade face and top it off with a smooth Teflon coating. The result is a knife that looks like it belongs in Darth Vader's knife block! Putting these two methods together results in a food release ability that is among the best we have encountered. Now add in the easy maintenance and sharpening ability of VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price.
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. At this blade length, these chef’s knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. The edge length comes in at 212mm and, combined with the slightly shorter height of 46mm, results in a slim blade that resembles a classic French profile knife. It is double-sided, so it is useful to right- and left-handed users.
This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price.
The smiths at Sakai Takayuki have fashioned this 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 that 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 everse tanto profile also offers a compelling aesthetic, especially when realized in this hammered Damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle with a beautiful custom design. The match is perfect.
The Takayuki VG-10 Hammered Damascus Wa Santoku is made from the popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese). VG-10 is probably the most popular stainless alloy used in the making of Japanese kitchen knives. The great-looking tsuchime, or hammered, finish blends with the ripples of the multi-layer Damascus cladding to create a knife with wonderful visual appeal.
The blade is given center stage with the inclusion of a simple traditional octagonal handle made with a beautiful urushi finish. The match is perfect.
The iron cladding and kurouchi finish give it a rugged, work-ready appearance that matches its purpose. Its substantial weight adds chopping power, while the burned chestnut handle provides a secure, comfortable grip with classic Japanese character. This is a practical, authentic field tool built for real use and dependable performance.
Care Instructions: Hand wash only and dry immediately after use. This tool is made from reactive carbon steel and iron cladding and will rust if left wet. Apply a light coat of oil before storage if needed. Do not leave it outdoors or in damp conditions. Avoid striking rocks, metal, or very hard seasoned wood to protect the edge.
At 203mm, the blade length is perfect for those who desire control and versatility in their cuts. The 50mm blade height offers ample knuckle clearance, allowing for swift chopping without any hindrance.
Weighing in at a comfortable 194 grams, the Sakai Takayuki gyuto is light enough to wield all day without fatigue, yet it has enough heft to glide through ingredients with ease. The core of Shirogami #2 (White #2 Carbon Steel) ensures a razor-sharp edge that lasts, supported by a reactive soft iron cladding for durability. Proper care needs to be given by wiping the blade off to prevent rust after use.
Experience excellent edge retention with Shirogami #2 steel that has a Rockwell hardness of 62–63, giving you the confidence that your knife will stand the test of time and the rigors of a professional kitchen. The double bevel edge, ground to a symmetrical 50/50, is ready for both left- and right-handed chefs.
Finally, the handle — a work of art in itself. The wenge wood octagonal handle is not only stunning but also ergonomically designed for a comfortable grip, reducing hand fatigue and providing the control that chefs require for perfect cuts every time.
The Sakai Takayuki Sanpou White #2 Kasumi Gyuto is not just a knife; it's an investment in your culinary artistry. Embrace the fusion of tradition and performance, and elevate your cooking experience.
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takayukisumire||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-20.png||||||Takayuki Sumire VG10||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||tasuvgpe13 takayukisumire1 tasuvggy18||||The Takayuki Sumire series offers excellent value for cooks seeking high performance without a high price tag. Made by Sakai Takayuki, one of Japan’s most respected knife makers, these knives feature VG10 stainless steel for outstanding edge retention, corrosion resistance, and easy maintenance. Finished with durable Western-style pakka wood handles, they’re a great choice for both home cooks and professionals looking for reliable, everyday tools with refined cutting ability.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tasuvggy18||item-1||solidtemplate||gyutos1||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-vg10-gyuto-180mm-36.png||||||Takayuki Sumire VG10 Gyuto 180mm||7248||resources > gyutos > gyutos1||Knife Types > Gyutos > Gyutos 180-195mm > ||95.000 ||||||||||||1||1||1||0||||||||Takayuki Sumire VG10 Gyuto 180mm is a versatile, easy-handling kitchen knife designed for everyday prep work. The blade features a VG10 stainless steel core with warikomi (clad) construction, giving you a sharp, responsive edge with excellent durability and low maintenance.
This 180mm size is ideal for home cooks who want the agility of a shorter gyuto without sacrificing cutting performance. The profile is well-balanced for chopping, slicing, mincing, and general prep.
A comfortable Western-style handle made from black pakka wood provides a secure grip, good weight distribution, and a familiar feel in hand. The fit and finish are clean and refined, making this a dependable all-around knife with great performance for the price.
Care: Hand-wash and dry after use. Avoid the dishwasher. Store safely and use a honing rod or stone to maintain the edge.
Built with a VG10 stainless steel core and warikomi (clad) stainless construction, the blade offers sharpness, durability, and easy upkeep—ideal for cooks who want strong performance without extra maintenance.
The black pakka wood Western-style handle gives the knife a balanced, secure feel, while the overall size keeps it nimble on the board and well-suited for smaller workspaces. A dependable, versatile santoku that punches well above its price point.
Care: Hand-wash and dry after use. Avoid the dishwasher. Store safely and maintain the edge with a honing rod or sharpening stones as needed.
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 Tokujyo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujyo" 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" Tokujyo knives in your kitchen.
For over three decades, the Tokujyo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujyo" 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" Tokujyo knives in your kitchen.
For over three decades, the Tokujyo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujyo" 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" Tokujyo knives in your kitchen.
Unlike the more common double-bevel versions, this knife features a traditional single-bevel grind with a concave (urasuki) back, which enhances food release and makes precision butchery easier. It retains the classic honesuki profile with a pointed tip and stiff blade, making it ideal for breaking down poultry, trimming meat, and removing silverskin with control and confidence.
The blade is constructed with Shirogami #2 (White #2) high-carbon steel, prized for its ability to take an incredibly sharp edge. It’s clad in soft iron and finished with a refined kasumi polish, enhanced by a final pass on natural stones—resulting in a matte, misty aesthetic that signals expert craftsmanship.
Care & Maintenance
This knife is made with fully reactive carbon steel and iron cladding, so it requires attentive care:
With proper care, this single-bevel honesuki will provide a lifetime of precise, efficient meat processing and remain a standout tool in any collection.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tatowh2mide2||item-1||solidtemplate||tatowh2||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mioroshi-deba-210mm-260.png||||||Takayuki Tokujyo White #2 Mioroshi Deba 210mm||3102||kitchen-knives > takayuki-knives > tatowh2||Knife Brands > Takayuki Knives > Takayuki Tokujyo Shirogami #2 > ||470.000 ||||||||||||1||1||1||0||||||||The knives in the Takayuki Tokujyo line are made by one of the most respected smiths in Sakai, Master Kenji Togashi, who received the Sakai Traditional Craftsman award in 1996. He is considered to be one of the best blade smiths in Japan and his work is sought out by both kitchen knife enthusiasts and collectors worldwide.
The Tokujyo knives are all single-bevel traditional styles, encompassing the main types that make up the Japanese knife canon. We have added a full range of yanagibas and this fine deba to the list.
A Mioroshi deba is thinner, shorter, and lighter than a traditional deba—a viable option for a user who wields it all day as a professional or anyone looking for a lighter knife. At the center of this fine blade is White #2, a highly regarded carbon steel that is quite often used in high-end Japanese cutlery. It is a steel known for its ability to take rather acute and refined edges, thus it is perfect for single-bevel knives. Although it falls slightly behind other paper steels in edge retention, it moves ahead as one of the easiest Japanese steels to sharpen.
The blade is attached to a traditional D-shaped handle made from magnolia wood and buffalo horn.
They’re forged from White #2 steel by the renowned Togashi workshop, and they're produced with a unique shape. An easy-to-care-for kurouchi finish and an octagonal bubinga handle make for a stylish yet very traditional knife.
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 a black buffalo horn ferrule.
The Takayuki Tokujyo White #2 Yanagiba 240mm is a fine example of one of the most intriguing and beautiful Japanese kitchen knives. The blade is fashioned from the ubiquitous White #2 steel, which is hammer forged using the traditional ni-mai cladding technique. The outer layer is a soft iron, which aids with strength, durability, and lightness. As with all yanagiba knives, it is single-beveled with a slightly concave back side. Right-handed users only for this one!
This is a short yanagiba at just 235mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is also a lot easier to sharpen than a longer version. However. it still requires a good amount of experience to maintain a perfect edge on these single-bevel blades.
The look is as traditional as it gets: simple, elegant, and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished, with the primary bevel receiving a matte finish. This transitions into the visible inner core, resulting in a knife of simple beauty. The finely engraved kanji script and traditional magnolia wood handle, with buffalo horn ferrule, complete this great-looking picture.
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.
The mono steel, stamped construction keeps the knife thin and lightweight, which helps with control and reduces fatigue. The santoku profile is especially popular for its compact length and taller blade height, making it excellent for vegetables, proteins, and general prep. A comfortable Western pakka wood handle with a rustic finish completes the package, offering durability and a secure grip.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to maintain the edge.
The mono steel, stamped construction keeps the blade thin and lightweight, which helps with ease of use and reduces fatigue during longer prep sessions. Paired with a comfortable Western pakka wood handle finished in a rustic style, this knife is a practical choice for both home cooks and professionals looking for solid performance without a high price tag.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to maintain the edge.
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 hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
This gyuto combines many attributes of a Western chef's 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 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 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 coolest-looking out there!
The blade has been fashioned from a core of VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.
The blade is attached to a fine-looking Western handle made from dyed pakka wood. It is a partial tang knife, so it is slightly lighter than a full tang example. The stainless bolster is well finished and matches the three stainless rivets perfectly. This is a great-looking knife that will take on a multitude of kitchen cutting tasks while intriguing friends and colleagues with its sword-like appearance.
A kengata knife features the classic tanto tip found on Japanese swords. These knives can come in various styles, from the thin yanagiba to the stout bunka. This knife falls into the latter category.
Bunkas are general-purpose knives adept at tackling a wide range of kitchen cutting tasks. Their reverse tanto profile results in a knife with a dexterous and delicate tip and a unique and eye-catching aesthetic. These fun and functional blades can be used any time a gyuto or santoku might be called for. Since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. It is more gyuto than classic bunka due to its lower blade height and longer edge length. The hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A 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 pakka wood handle, the knife offers a comfortable grip and a touch of sophistication to your culinary ensemble.
Engineered to perform, this knife features a special temper that achieves a remarkable hardness of RC 60, ensuring precision and longevity. The 50/50 bevel edge allows for precise and effortless slicing, adaptable to every kitchen task. Weighing only 6.6 ounces and boasting a blade length of 256 mm with an overall length of 390 mm, it is both agile and substantial in hand.
Experience the pinnacle of Japanese craftsmanship with Takayuki’s latest offering—a blend of aesthetic beauty, unmatched performance, and ergonomic design, destined to elevate your cooking to celestial heights.
Average rating is 4.5
By: Ben P
Princeton,NJI’d first heard of Sakai Takayuki Knives a couple of years ago,but they’ve been remarkably hard to track down. Needless to say,I was ecstatic when I saw them on Chefknivestogo. Not only did Mark stock the slightly more available Inox series,but the hammered damascus series as well! So ordering it was a bit of a no brainer.
The shipping was super fast. I ordered it over the weekend,selected standard shipping and was basking in its beauty in time for Wednesday’s dinner.
And I do mean beauty. This knife is a true looker. VG-10 core,with a pretty damascus pattern about half-way up the blade,transitioning to non-damascus hammer (tsuchime) finish. Add on a handsome pakkawood handle and you’ve got a nice looking knife! The fit and finish was rather good for a hand-made knife at this price. The only thing that I could really mark it down for was a bit of unevenness around the Ferrule.
Well,that and the weight. Don’t be fooled by the short length,this knife has some heft to it. It easily weighs as much as some of my 165mm Debas. I don’t have a scale,but I’d say around 250-300 grams. The balance is very good,so it doesn’t feel terribly heavy to me,but if you are going to be using this all day,that might make a difference to you.
The Nakiri came with,what I’d call a "moderately sharp" OOTB edge. I’d say it was better than most Japanese manufacturers and about on par with say a Henckels but far from its true potential. If you are able to,take this edge to the stones! It sharpens very nicely,especially for a VG-10 which can sometimes develop a tenacious wire edge. I thinned it somewhat and took it down to about 6 degrees per side,for an included angle of 12. And suddenly this thing was a laser and held that phenomenal edge for about a week and a half of solid home use. Literally,with the exception of deboning and carving,I used this knife for everything,including a 20 person dinner. And after that week and a half,all it took was a light visit to the 8K and then a quick strop and it was right back where it started. Truly,this was a JOY to use,at least,for most tasks.
As beautiful as the hammered finish is,there is a downside to it. Throughout the tschumine section,the blade doesn’t taper. It starts at about 2.5mm thick at the spine,and remains that way for just shy of half the height of the blade. Only when you reach the damascus pattern does it really start to taper. The result is that on large vegetables you get some wedging issues (Potatoes,Sweet Potatoes,Cabbage). This issue occurred on pretty much anything dense and thick. That said,for a sweet potato,a nakiri isn’t my knife of choice. And for the things I WOULD grab a nakiri for,it performed fantastically.
Bottom line,if you’re looking for a great looking nakiri with good fit and finish at an affordable price,and don’t mind a bit of sharpening and a bit of heft,you should seriously consider this blade.
0.3The shipping was super fast. I ordered it over the weekend,selected standard shipping and was basking in its beauty in time for Wednesday’s dinner.
And I do mean beauty. This knife is a true looker. VG-10 core,with a pretty damascus pattern about half-way up the blade,transitioning to non-damascus hammer (tsuchime) finish. Add on a handsome pakkawood handle and you’ve got a nice looking knife! The fit and finish was rather good for a hand-made knife at this price. The only thing that I could really mark it down for was a bit of unevenness around the Ferrule.
Well,that and the weight. Don’t be fooled by the short length,this knife has some heft to it. It easily weighs as much as some of my 165mm Debas. I don’t have a scale,but I’d say around 250-300 grams. The balance is very good,so it doesn’t feel terribly heavy to me,but if you are going to be using this all day,that might make a difference to you.
The Nakiri came with,what I’d call a "moderately sharp" OOTB edge. I’d say it was better than most Japanese manufacturers and about on par with say a Henckels but far from its true potential. If you are able to,take this edge to the stones! It sharpens very nicely,especially for a VG-10 which can sometimes develop a tenacious wire edge. I thinned it somewhat and took it down to about 6 degrees per side,for an included angle of 12. And suddenly this thing was a laser and held that phenomenal edge for about a week and a half of solid home use. Literally,with the exception of deboning and carving,I used this knife for everything,including a 20 person dinner. And after that week and a half,all it took was a light visit to the 8K and then a quick strop and it was right back where it started. Truly,this was a JOY to use,at least,for most tasks.
As beautiful as the hammered finish is,there is a downside to it. Throughout the tschumine section,the blade doesn’t taper. It starts at about 2.5mm thick at the spine,and remains that way for just shy of half the height of the blade. Only when you reach the damascus pattern does it really start to taper. The result is that on large vegetables you get some wedging issues (Potatoes,Sweet Potatoes,Cabbage). This issue occurred on pretty much anything dense and thick. That said,for a sweet potato,a nakiri isn’t my knife of choice. And for the things I WOULD grab a nakiri for,it performed fantastically.
Bottom line,if you’re looking for a great looking nakiri with good fit and finish at an affordable price,and don’t mind a bit of sharpening and a bit of heft,you should seriously consider this blade.
By: Jeremy Ryder
Edmonton,AB,CANI had been looking for a Nakiri blade for awhile when my brother handed me an amazing Chef’s Knife delivered straight from Japan. It turned out to be a Sakai Takayuki product,more specifically,a 210mm Hammered Damascus Chef’s knife. I loved from the first time using it! I knew about ChefKnivestogo.com prior to receiving this gift and I couldn’t believe it when I saw that they carried this high end line,and more specifically,they had a 160mm Nakiri with a 50/50 bevel (important for us south paws) IN STOCK!!
The knife was ordered immediately and was followed speedy delivery. It arrived in perfect shape and even came in a box similar to the one brought back from Japan.
The knife has an excellent weight to it. It came with a nice edge on it (understatement) and has been a gem since. I find the size perfect for my hand and the balance is great and makes it feel lighter than it is. No issues here being a lefty. The handle has a basic but comfortable feel to it. It also cleans up quite easily. I will post more upon a sharpening session to update this review.
0.3The knife was ordered immediately and was followed speedy delivery. It arrived in perfect shape and even came in a box similar to the one brought back from Japan.
The knife has an excellent weight to it. It came with a nice edge on it (understatement) and has been a gem since. I find the size perfect for my hand and the balance is great and makes it feel lighter than it is. No issues here being a lefty. The handle has a basic but comfortable feel to it. It also cleans up quite easily. I will post more upon a sharpening session to update this review.
By: Adam Shasteen
Carbondale,ILThis knife is a true looker. It was the second Japanese made knife I purchased. I own more wonderful Japanese knives now but find myself reaching for this beauty often. Out of the box it was an absolute razor. Shaved half the hair of one of my arms showing it off to friends. If your looking for a Nakiri in the $100.00 range don’t hesitate.
0.3By: Pete B,
West Haven,CTAwesome knife,feels great,looks great and is a real work-horse
0.3By: Graham
PAReceived item yesterday,for the price of this I would have thought the finish to be better!
0.3By: Jon
PittsburghPurchased as a gift. Gorgeous fit and finish,nice feel in the hand,well balanced - though I personally prefer something a little more blade-heavy. Expect some wedging.
0.3This 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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tadahavgpe12||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-damascus-hammered-vg-10-petty-120mm-124.png||||||Takayuki VG-10 Hammered Damascus Petty 120mm||7389||kitchen-knives > takayuki-knives > tahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||110.000 ||||||||||||1||1||1||0||||||||The Takayuki Hammered VG-10 Damascus Petty is a very pretty petty! In more than looks, too. This VG-10 based utility knife is a well-made kitchen cutter that is easy to maintain and care for. VG-10 is the most used stainless steel in the Japanese stainless steel kitchen knife industry, for good reason. Chief among them are the great stain resistance of the steel and its ability to take a very sharp edge. Some VG-10 knives can be harder to work on the stones, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while making the knife much easier to sharpen. The VG-10 core is clad with a fine-looking soft stainless steel Damascus layering that receives a tsuchime or hammered finish.
We really like the way this small knife performs in so many duties. It is a short blade with big abilities. A versatile cutting tool around the kitchen. Hand-held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques.
The attractive blade is coupled to a dyed pakka wood partial-tang handle that features a stainless bolster and three stainless rivets.
Average rating is 5
By: Jana Bell
Eugene,ORThis was purchased as a wedding gift for a couple that enjoys cooking with fresh products...and they asked specifically for this knife. They know what they’re doing and I’m sure they’ll love the knife.
0.3The inner core of VG-10 stainless steel is covered with a 17-layer cladding of a softer stainless steel. This not only reduces the overall weight of the blade, but it also protects the more fragile core. Of course, it also does wonders for the beauty of this fine blade. A Western handle made from dyed pakka wood finishes off this fine package.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satahada12pe||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-hammered-damascus-80mm-petty-60.png||||||Takayuki VG-10 Hammered Damascus Petty 80mm||7390||newarrivals||New Arrivals > ||100.000 ||||||
||||||1||1||1||0||||||||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 to tell the world that their knives are not tools, but rather crafts filled with the spirit of blade smiths and sharpening artisans. We like that!
This is a very nice petty, quite small, as far as petties go. It is made from VG-10 stainless steel with a multi-layer cladding of a softer stainless steel. The outer layer is further refined with the addition of a tsuchime (hammered) finish. This is a stout little knife with a robust spine that does not taper much until it gets to the tip. VG-10 can be a problem child of a steel, but the smiths at Takayuki have created a blade that sharpens very nicely to a razor-like edge.
The fit and finish are very good indeed, and together with the great Damascus and tsuchime finishes make for a very attractive knife. The blade is coupled to a dyed pakka wood handle attached to a partial tang for better weight distribution.Weight: 2.2 oz (62 g) Blade Length: 79 mm Total Length: 185 mm Spine Thickness at Heel: 2 mm Blade Height: 22 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satadahasa18||item.||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-damascus-hammered-santoku-180mm-66.png||||||Takayuki VG-10 Hammered Damascus Santoku 180mm||7392||kitchen-knives > takayuki-knives > tahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||150.000 ||||||||2.000 ||||1||1||1||0||||||||Sakai Takayuki is a name that is synonymous with blades of all kinds, and more recently with kitchen knives. They have been making these for over 600 years, starting in Sakai during the 16th century. The first blades they produced were made to trim and cut tobacco. The company is now owned by Aoki-Hamano Seisakusho, whose aim is to pass on traditional techniques while incorporating modern methods and materials. They truly want the world to know that their knives are not tools, but rather crafted items filled with the spirit of blade smiths and sharpening artisans.
This santoku combines many attributes of a gyuto and western chef knife with a blade geometry incorporating the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the three cutting tasks that the knife performs well: slicing, dicing, and mincing.
The blade is clad with a fine-looking soft stainless steel Damascus layering that receives a tsuchime or hammered finish. It is coupled to a dyed pakka wood partial tang handle that features a stainless bolster and three stainless rivets. The complete package is of a high standard in both looks and performance, especially given its very attractive price. Steel: Damascus 33 layers with VG10 Hardness: RC 60 (special tempered to provide ease of sharpening) Bevel: 50/50 (good for both right- and left-handed users) Weight: 6.0 oz (172 g) Blade Length: 180 mm Total Length: 310 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Red Pakka Wood Western (Yo) HRC: 60 Weight: 6.2 oz (176 g) Blade Length: 238 mm Total Length: 365 mm Spine Thickness at Heel: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tavghadawasa||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-wa-santoku-170mm-231.png||||||Takayuki VG-10 Hammered Damascus Wa Bunka 160mm||7479||kitchen-knives > takayuki-knives > tawahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||175.000 ||||||||||||1||1||1||0||||||||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 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 that 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 reverse tanto profile also offers a compelling aesthetic, especially when realized in this hammered Damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle made from maple and red pakka wood. The match is perfect. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Maple Ferrule: Red Pakka Wood Weight: 4.4 oz (126 g) Blade Length: 161 mm Total Length: 316 mm Spine Thickness at Base: 2 mm Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahavgdage30||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hammered-vg10-damascus-genbu-300mm-58.png||||||Takayuki VG-10 Hammered Damascus Wa Genbu 300mm||7449||kitchen-knives > takayuki-knives > tawahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||240.000 ||||||||||||1||1||1||0||||||||Takayuki Hammered VG10 Damascus Genbu 300mm. This great-looking sujihiki is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.
This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: 45-layer, Hammered Damascus Stainless Edge Steel: VG10 Edge Grind: Even Handle: Octagonal Burnt Oak Knife Type: Sujihiki (Genbu-Sword Tip) Weight: 6.1 oz (174 g) Blade Length: 271 mm Total Length: 453 mm Spine Thickness at Base: 2 mm Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gyuto210||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-aeb-l-hammered-wa-gyuto-210mm-80.png||||||Takayuki VG-10 Hammered Damascus Wa Gyuto 210mm||7475||kitchen-knives > takayuki-knives > tawahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||195.000 ||||||||||||1||1||1||0||||||||This gyuto is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.
For many home cooks, the 210mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife that you can reach for time after time, task after task. At this blade length, these chef's knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. The edge length comes in at 215mm, and, combined with the slightly shorter height of 45mm, results in a slim blade that resembles a classic French profile knife. It is double-sided, so it is useful to right- and left-handed users.
This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Maple Ferrule: Red Pakka Wood Weight: 5.2 oz (148 g) Blade Length: 214 mm Total Length: 363 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tavghadawagy||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-wa-gyuto-240mm-201.png||||||Takayuki VG-10 Hammered Damascus Wa Gyuto 240mm||7476||newarrivals||New Arrivals > ||220.000 ||||||||||||1||1||1||0||||||||This gyuto is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.
For many home cooks, the 240mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife you can reach for time after time, task after task. At this blade length, these chef's knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. They are double-sided, so they are useful to right- and left-handed users.
This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Maple Ferrule: Red Pakka Wood Weight: 5.8 oz (164 g) Blade Length: 239 mm Total Length: 388 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahavgdahe30||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hammered-vg10-damascus-hein-300mm-58.png||||||Takayuki VG-10 Hammered Damascus Wa Hien 300mm||7448||kitchen-knives > takayuki-knives > tawahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||240.000 ||||||||||||1||1||1||0||||||||Takayuki Hammered VG10 Damascus Hien 300mm. This great-looking sujihiki is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.
This is a great-looking knife that is a breeze to maintain and performs like a champ. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: 45-layer, Hammered Damascus Stainless Edge Steel: VG10 Edge Grind: Even Handle: Octagonal Burnt Oak Knife Type: Sujihiki (Hien) Weight: 5.9 oz (168 g) Blade Length: 288 mm Total Length: 448 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|satavgdahaho||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-vg10-damascus-hammered-honesuki-150mm-59.png||||||Takayuki VG-10 Hammered Damascus Wa Honesuki 150mm||7478||kitchen-knives > takayuki-knives > tawahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||170.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Honesuki Boning Knife, 150mm in length, is meticulously forged from a multi-layered VG10 Damascus steel, comprising 33 distinct layers. This composition ensures an edge that is not only razor-sharp but also boasts impressive durability with a hardness rating of 60-61 HRC, promising superior edge retention alongside a comfortably balanced heft.
Each knife is adorned with a handle skillfully shaped into an octagonal form, utilizing Japanese maple and red pakka wood. Maker: Takayuki Location: Sakai, Japan Steel: VG10 Cladding: Stainless Finish: Hammered 33-Layer Damascus Edge Grind: Right Hand Bias, Double Bevel HRC: 60-61 Weight: 4.4 oz (124 g) Blade Length: 151 mm Total Length: 296 mm Spine Thickness at Base: 3 mm Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tavghawagy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-wa-kengata-200mm-118.png||||||Takayuki VG-10 Hammered Damascus Wa Kengata 200mm||7480||newarrivals||New Arrivals > ||190.000 ||||||||||||1||1||1||0||||||||The kengata - meaning sword-shaped in Japanese - is a blade profile defined by its reverse tanto tip, where the spine drops sharply toward the point rather than curving up from the edge. The result is a tip that is both visually striking and practically useful for detail work, intricate cuts, and processing smaller ingredients where control matters more than sweep. Sakai Takayuki has been making knives in Sakai since 1946, tracing its heritage to a sword-making tradition in that city stretching back nearly 600 years - a lineage that makes the kengata profile feel entirely at home in their catalog.
This 200mm wa kengata sits closer to a gyuto than a classic bunka in its proportions - the blade height is lower and the edge length longer than a standard bunka, which gives it a more versatile cutting profile while keeping the distinctive reverse tanto tip. The VG-10 stainless core is clad in Damascus stainless in a San Mai construction, with a hammered (tsuchime) finish applied above the shinogi that contrasts beautifully with the flowing Damascus pattern on the lower blade road. The octagonal handle is made from maple and red pakka wood - a clean, traditional combination that keeps the knife light and well-balanced in the hand.
What Customers Are Saying: Both reviewers highlight the visual impact of the blade - the combination of hammered finish, Damascus layering, and the distinctive kengata profile makes this one of the more striking knives on the site. One reviewer notes the VG-10 sharpens more easily on stones than the same steel from other makers, and calls it a go-to everyday knife. The other appreciated the overall quality for the price and noted the edge was good out of the box and came up well on stones. Both confirm the knife runs slightly longer than the stated 200mm.
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to keep the edge performing between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sata33ladavg||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-33-layer-damascus-vg-10-nakiri-160mm-54.png||||||Takayuki VG-10 Hammered Damascus Wa Nakiri 160mm||7433||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||175.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki 33-Layer Damascus Series offers unparalleled quality at an incredible value. Expertly forged with a VG-10 core steel and enveloped in 33 layers of stainless Damascus, this knife boasts a hardness rating of 60-61 HRC, ensuring outstanding durability, prolonged edge retention, and straightforward sharpening. Featuring a tsuchime (hammered) finish, the blade's aesthetic appeal is matched by its practicality, reducing food adhesion for a smoother cutting experience. The handle's octagonal design is meticulously crafted from walnut and pakka wood, blending form with function for a comfortable and secure grip. Brand: Tsunehisa Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Stainless Edge Steel: VG10 Stainless Steel Edge Grind: Even Finish: Hammered, Damascus Weight: 5.1 oz (144 g) Blade Length: 162 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Handle: Walnut Octagonal Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|petty150||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-aeb-l-hammered-wa-petty-150mm-68.png||||||Takayuki VG-10 Hammered Damascus Wa Petty 150mm||7471||kitchen-knives > takayuki-knives > tawahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||130.000 ||||||||||||1||1||1||0||||||||Petty knives handle a multitude of tasks in the kitchen. They can play cover for small chef knives, mini slicers, detail or paring knives, or even poultry boning knives. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are perfect for preparing garnishes and other artistic cutting tasks.
The Takayuki VG-10 Hammered Damascus Wa Petty is a very nice example of this style of blade. The smiths at Sakai Takayuki have fashioned the 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 that results in a hardness of 60 HRC while being much easier to sharpen. The softer stainless steel cladding is given a hammered (tsuchime) finish, which adds to the already great looks of this knife. The grinds on this knife allow for some very fine and precise cutting.
A traditional octagonal handle made from maple with a red pakka wood ferrule adds a great look and feel to this petty. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Maple Ferrule: Red Pakka Wood Knife Type: Petty Weight: 2.8 oz (82 g) Blade Length: 152 mm Total Length: 287 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|santoku170||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-aeb-l-hammered-wa-santoku-170mm-94.png||||||Takayuki VG-10 Hammered Damascus Wa Santoku 170mm||7472||kitchen-knives > takayuki-knives > tawahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||190.000 ||||||||||||1||1||1||0||||||||The santoku knife blends attributes of a gyuto and Western chef's knife with a unique blade geometry that utilizes a sheep's foot tip. A sheep's foot tip comes from drawing the spine of the knife down to the front and tip, so there is little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that favors less rocking motion. "Santoku" translates to Three Virtues. This is a perfect word to describe the three cutting tasks that the knife performs well: slicing, dicing, and mincing.
The Takayuki VG-10 Hammered Damascus Wa Santoku is made from the popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese). VG-10 is probably the most popular stainless alloy used in the making of Japanese kitchen knives. The tsuchime, or hammered, finish blends with the ripples of the multi-layer Damascus cladding to create a knife with wonderful visual appeal.
The blade is given center stage with the inclusion of a simple traditional octagonal handle made from maple and red pakka wood. The match is perfect. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Maple Ferrule: Red Pakka Wood Knife Type: Santoku Weight: 4.4 oz (126 g) Blade Length: 172 mm Total Length: 316 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tavghadasu24||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-sujihiki-240mm-245.png||||||Takayuki VG-10 Hammered Damascus Wa Sujihiki 240mm||7477||newarrivals||New Arrivals > ||205.000 ||||||||||||1||1||1||0||||||||Takayuki VG-10 Hammered Damascus Sujihiki 240mm. This great-looking sujihiki is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.
For many home cooks, the 240mm sujihiki is their go-to slicing knife. This blade glides through steaks and carves chicken and turkey with ease. This is the knife that you can reach for time after time, task after task.
This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Hammered Damascus Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Maple Ferrule: Red Pakka Wood Knife Type: Sujihiki (Slicing Knife) Weight: 4.9 oz (138 g) Blade Length: 251 mm Total Length: 402 mm Spine Thickness at Base: 2 mm Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahada||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hammered-damascus-92.png||||||Takayuki VG-10 Hammered Damascus Western Handle||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||satahada12pe tadahavgpe12 satadahautkn satahadana16 kengata160mm takayuki7394 satadahasa18 kengata190mm tavghadagy21 tavghadagy24 tavghadasl24 tadahavgki27 tavghadacl19 satast||||These popular knives are also sold under the brand name Togiharu. Excellent looking and great performing, these Takayuki Hammered Damascus knives make an beautiful addition to any kitchen or knife kit.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tavgnabu16||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-bunka-165mm-40.png||||||Takayuki VG-10 Nashiji Bunka 165mm||14098||kitchen-knives > takayuki-knives > tawahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||180.000 ||||||||||||1||1||1||0||||||||Elevate your culinary experience with the Takayuki VG-10 Nashiji Bunka, masterfully crafted in Sakai, Japan. This versatile knife features a razor-sharp VG-10 stainless steel edge with a stunning nashiji finish (pear skin), seamlessly blending precision and durability for all your kitchen tasks.
Weighing just under 140g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 44mm blade height provide exceptional control for precise cuts. The signature Bunka-style tip enhances its functionality, making it ideal for slicing, dicing, and fine detail work.
The elegant ebony octagonal handle offers a comfortable grip and timeless aesthetic, ensuring it feels balanced and secure in hand. Perfect for both professional chefs and passionate home cooks, the Takayuki VG-10 Nashiji Bunka represents the pinnacle of Japanese craftsmanship. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Nashiji Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Ebony Weight: 4.8 oz (136 g) Blade Length: 160 mm Total Length: 312 mm Spine Thickness at Base: 2 mm Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tavgnadagy21||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-damascus-gyuto-210mm-70.png||||||Takayuki VG-10 Nashiji Gyuto 210mm||14095||kitchen-knives > takayuki-knives > tawahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||190.000 ||||||||||||1||1||1||0||||||||Elevate your culinary journey with the Takayuki VG-10 Nashiji Gyuto 210mm, a masterpiece of Japanese craftsmanship from Sakai, Japan. Featuring a 215mm VG-10 stainless steel edge adorned with a stunning nashiji (pear skin) finish, this knife combines razor-sharp precision with striking elegance. Weighing just 160g, its lightweight design ensures effortless maneuverability, while the 2mm spine thickness and 46mm blade height offer exceptional control for precise cuts. The ebony octagonal handle not only provides a comfortable grip but also exudes timeless sophistication. Whether you're a professional chef or a passionate home cook, this gyuto is your ultimate kitchen companion. Maker: Sakai Takayuki Location: Sakai, Japan Weight: 5.6 oz (160 g) Blade Length: 215 mm Total Length: 360 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Edge Steel: VG-10 Stainless Cladding: Stainless Finish: Nashiji Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tavgnake21||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-nashiji-kengata-200mm-56.png||||||Takayuki VG-10 Nashiji Kengata 200mm||14099||kitchen-knives > takayuki-knives > tawahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||190.000 ||||||||||||1||1||1||0||||||||Elevate your culinary experience with the Takayuki VG-10 Nashiji Kengata 200mm knife, masterfully crafted in Sakai, Japan. Featuring a razor-sharp 200mm VG10 stainless steel edge with a stunning nashiji finish (pear skin), this blade seamlessly blends precision and durability. At just 170g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 49mm blade height offer unparalleled control. The elegant ebony octagonal handle provides a comfortable grip and timeless aesthetic, making it a perfect companion for both professional chefs and passionate home cooks. Experience the pinnacle of Japanese craftsmanship with Sakai Takayuki. Maker: Sakai Takayuki Location: Sakai, Japan Weight: 6 oz (170 g) Blade Length: 200 mm Total Length: 357 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Steel: VG-10 Stainless Cladding: Stainless Finish: Nashiji Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tavgnape151||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-petty-150mm-13.png||||||Takayuki VG-10 Nashiji Petty 150mm||14092||newarrivals||New Arrivals > ||150.000 ||||||||||||1||1||1||0||||||||Elevate your culinary experience with the Takayuki VG-10 Nashiji Petty 150mm, masterfully crafted in Sakai, Japan. This versatile knife features a razor-sharp VG-10 stainless steel edge with a stunning nashiji finish (pear skin), seamlessly blending precision and durability for all your kitchen tasks.
Weighing just under 90g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 29mm blade height provide exceptional control for precise cuts. The generous length enhances its functionality, making it ideal for slicing and dicing, as well as fine detail work.
The elegant ebony octagonal handle offers a comfortable grip and timeless aesthetic, ensuring it feels balanced and secure in hand. Perfect for both professional chefs and passionate home cooks, the Takayuki VG-10 Nashiji Petty 150mm represents the pinnacle of Japanese craftsmanship. Brand: Takayuki Location: Sakai, Japan Construction: San Mai, Laser Cut Cladding: Nashiji Stainless Edge Steel: VG-10 Edge Grind: Even Handle: Octagonal Ebony Weight: 3.0 oz (86 g) Blade Length: 152 mm Total Length: 280 mm Spine Thickness at Base: 2 mm Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tavgnasa17||item-1||solidtemplate||tawahada||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-vg10-nashiji-santoku-170mm-54.png||||||Takayuki VG-10 Nashiji Santoku 170mm||14093||kitchen-knives > takayuki-knives > tawahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus > ||180.000 ||||||||||||1||1||1||0||||||||Elevate your culinary skills with the Takayuki VG-10 Nashiji Santoku 170mm, a masterpiece of Japanese craftsmanship from Sakai, Japan. Featuring a VG-10 stainless steel edge adorned with a stunning nashiji (pear skin) finish, this knife combines razor-sharp precision with striking elegance. Weighing just 150g, its lightweight design ensures effortless maneuverability, while the 2mm spine thickness and 47mm blade height offer exceptional control for precise cuts. The ebony octagonal handle not only provides a comfortable grip but also exudes timeless sophistication. Whether you're a professional chef or a passionate home cook, this gyuto is your ultimate kitchen companion. Maker: Sakai Takayuki Location: Sakai, Japan Weight: 5.2 oz (150 g) Blade Length: 173 mm Total Length: 318 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Edge Steel: VG-10 Stainless Cladding: Stainless Finish: Nashiji Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tazagi||item.||solidtemplate||takayuki-knives||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-63.png||||||Takayuki Zangetsu Ginsan||||kitchen-knives > takayuki-knives||Knife Brands > Takayuki Knives > ||||||||||||||0||1||0||0||||notsure tazagisa33 tazagisa36||||
These knives are made from Ginsan (Silver paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.
The handle, made from premium wenge wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn tsuba, or ferrule, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.
We highly recommend the Zangetsu series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift. Maker: Sakai Takayuki Location: Sakai, Japan Steel: Ginsan Edge Grind: Traditional Single Bevel (Right-Handed) Handle: Wenge Saya: Included Weight: 8.6 oz (244 g) Blade Length: 300 mm Total Length: 455 mm Spine Thickness at Heel: 4 mm Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tazagisa33||item-1||solidtemplate||ya33||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-330mm-218.png||||||Takayuki Zangetsu Ginsan Sakimaru 330mm||4238||resources > sashimi-knives > ya33||Knife Types > Yanagibas > Yanagibas 330-360mm > ||925.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Zangetsu Series is crafted with precision by skilled artisans in Sakai Japan. They feature a unique arched blade. Each knife in this series is forged and honed individually, ensuring exceptional quality and performance.
These knives are made from Ginsan (Silver paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.
The handle, made from premium Wenge Wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn Tsuba, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.
We highly recommend the ZANGETSU series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift. Maker: Aoki Hamono Location: Sakai Japan Brand: Takayuki Zangetsu Blade Steel Type : Ginsan or Silver paper [Gingami] No.3 Cladding: Stainless Steel Finish: Kasumi Hardness Rockwell C scale : 60+/-1 Saya : Included Handle Material : Japanese-Style Octagonal Wenge wood Ferrule: Buffalo Horn Knife Type : Sakimaru-Takohiki (Single Bevel) Blade Length : 330mm Total Length : 500mm Weight : 300g Blade Edge : Single edged (Right-handed)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tazagisa36||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-360mm-221.png||||||Takayuki Zangetsu Ginsan Sakimaru 360mm Sale||4239||newarrivals||New Arrivals > ||1050.000 ||895.000 ||||||||||1||1||1||0||||||||Sakai has been the center of Japanese knife production for over 600 years, and Aoki Hamono carries that tradition forward as one of the citys most respected production houses. The Takayuki Zangetsu line represents some of the finest work to come out of the Sakai workshop — blades built to exacting standards using premium steels, finished with the kind of attention to detail that has defined Sakai cutlery for generations. This sakimaru-takohiki is among the most striking knives in the range, and at 360mm it is a serious tool for serious work.
The blade is forged from Ginsan Silver #3 — a stainless steel that behaves more like a carbon steel in terms of edge quality and sharpening response, while offering the corrosion resistance that makes it practical for professional environments. At 60 HRC it holds an exceptional edge and rewards careful sharpening technique with results that approach the best carbon steels in the category. The kasumi finish — a hazy, contrast-polished surface — is traditional to single bevel Japanese knives and reflects the craftsmanship of the Sakai method. The sakimaru-takohiki format is a variation on the takohiki, distinguished by its rounded tip, and is designed specifically for pull slicing raw fish with minimal resistance and maximum precision. The octagonal wenge handle is fitted with a buffalo horn ferrule and sits naturally in hand, its wood grain texture adding grip and character in equal measure. A matching saya is included for safe storage and transport.
Care Instructions: Ginsan Silver #3 is a low maintenance stainless steel that hand washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. As a single bevel knife, sharpening should be done on quality water stones by someone familiar with single bevel geometry — the flat side requires only light lapping while the hollow grind side is sharpened on the bevel. Treat the wenge handle periodically with camellia or board oil to keep the wood from drying out.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tasmgysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/takeda-small-gyuto-saya-92.png||||||Takeda Gyuto Saya Small||TakedaSaya-GyutoS||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||40.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahast||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-hamono-sticker-82.png||||||Takeda Hamono Blacksmith Woman Sticker||Blacksmith-Woman||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||1.000 ||||||||||||1||1||1||0||||||||Takeda makes a lot of stickers and this one is a fun one. Measures 98mm x 60mm including the border.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takedacoin||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-coin-92.png||||||Takeda Hamono Coin||TakedaCoin||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||12.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takeda-knives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/takeda-knives-56.png||||||Takeda Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||1.000 ||||1||1||0||0||||tastclfu18 tastclya22 tastclna tastclbu takedagyuto tastclbu21 tastclgyme tastclassmya tastclki taascl taclas tahast takedacoin||||Takeda Hamono was founded in 1920 and moved to Niimi in 1951 and produces hand-forged blades and tools such as kitchen knives, hoes, hatchets, etc. The third generation master blacksmith, Shosui Takeda, has succeeded in forging blades from the high quality carbon steel called Aogami Super Steel (AS). His knives are forged by hand with his small staff of master smiths. Each blade holds its edge extraordinarily well and resharpens easily.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taclas||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-cleaver-as-13.png||||||Takeda NAS Chuka Bocho Large||Takeda-Cleaver-AS||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||1120.000 ||||||||||||1||1||1||0||||||||One Per Customer – Limited Availability
For nearly a century, Takeda Hamono has been handcrafting exceptional Japanese knives and tools in Niimi, Japan. Forged by Shosui Takeda and his small team, these blades are known for their distinctive geometry, expertly heat-treated Aogami Super steel, and uncompromising cutting performance. Lightweight construction, tall blade profiles, and Takeda’s unmistakable kurouchi finish give each knife a character that is immediately recognizable.
This series features an Aogami Super carbon steel core clad in softer stainless steel, reducing reactivity and simplifying maintenance while preserving the keen edge and edge retention the steel is prized for. Despite its large, ultra-tall profile, the Takeda AS Stainless Clad Large Cleaver remains remarkably light and responsive in hand. Thin geometry and acute edge bevels allow the high-performance core steel to deliver exceptional sharpness, precision, and efficiency, particularly in vegetable preparation and chopping tasks.
For cooks seeking a high-performance Japanese cleaver that is thin, tall, easy to maintain, and built for precision cutting, the Takeda AS Stainless Clad Large Cleaver represents the very best of traditional Japanese blacksmithing paired with modern practicality.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the cleaver safely when not in use.
Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood, Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 13.4 oz (380 g) Blade Length: 237 mm Total Length: 380 mm Spine Thickness at Base: 2.2 mm Blade Height: 112 mm ||||||1||1||1||0||||||||Takeda Aogami Super Bunka 170mm
Bunkas are essentially nakiri-style knives with an angled tip added for extra versatility, and Takeda’s interpretation is a standout example of the form. This knife features a tall blade with a very thin, high edge bevel and a precise 50/50 compound grind that excels at push cutting, chopping, and fine tip work.
The core steel is Aogami Super, heat treated to approximately 62 HRC. This allows the blade to take an exceptionally sharp edge while maintaining enough toughness for real-world kitchen use. Edge retention is excellent, and the steel responds beautifully to sharpening.
The carbon steel core is laminated with stainless cladding and finished with Takeda’s signature kurouchi surface. This construction helps reduce maintenance while preserving the performance and character that Takeda knives are known for. Food release is strong for a blade of this height, and the thin grind makes cutting feel effortless.
Takeda knives have developed a cult following among knife enthusiasts and are widely regarded as a benchmark for tall Japanese performance cutlery. Each knife is forged and ground entirely by hand, resulting in subtle variations that make every piece unique.
Care Instructions: Hand wash only and dry immediately after use. Although the blade has stainless cladding, the exposed carbon steel edge can patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Limit: One per customer.
Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood, Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 4.2 oz Blade Length: 160 mm (6.3") Overall Length: 295 mm Thickness at Heel: 2.5 mm Blade Height: 55.1 mm
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taascl||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-as-classic-113.png||||||Takeda Stainless Clad Cleaver Small||Takeda-Cleaver||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||1050.000 ||||||||||||1||1||1||0||||||||One Per Customer – Limited Availability
For nearly a century, Takeda Hamono has produced knives that set the benchmark for performance-focused Japanese cutlery. Forged by Shosui Takeda and his small team in Niimi, Japan, these blades are known for their distinctive geometry, tall profiles, and expertly heat-treated Aogami Super steel.
This cleaver features an Aogami Super carbon steel core clad in softer stainless steel, reducing reactivity and simplifying maintenance without compromising cutting performance. Finished with Takeda’s signature kurouchi surface, the blade retains a bold, unmistakable character while offering smoother food release than traditional fully reactive designs.
Despite its exceptionally tall blade height and substantial presence on the board, the Takeda AS Stainless Clad Cleaver remains impressively lightweight and responsive. Thin geometry and acute edge bevels allow the high-performance core steel to shine, delivering excellent sharpness, precision, and efficiency—especially in vegetable preparation and push cutting.
For cooks seeking a thin, tall cleaver with outstanding cutting ability, reduced maintenance, and unmistakable hand-forged craftsmanship, this Takeda cleaver stands in a class of its own.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood, Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 12.6 oz (358 g) Blade Length: 222 mm Total Length: 355 mm Spine Thickness at Base: 2.2 mm Blade Height: 105 mm Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood, Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 4 oz (115 g) Blade Length: 180 mm Total Length: 315 mm Spine Thickness at Heel: 3 mm Blade Height: 59 mm
For nearly a century, Takeda Hamono has produced knives that set the standard for performance-driven Japanese cutlery. Forged by Shosui Takeda and his small team in Niimi, Japan, these blades are known for their distinctive geometry, tall profiles, and exceptional cutting efficiency.
This gyuto features an Aogami Super steel core, heat treated to deliver excellent edge retention, sharpness, and durability. The blade is ground with Takeda’s characteristic even 50/50 compound grind and thin, acute edge bevels, allowing it to move effortlessly through food while maintaining excellent edge stability. Despite its ultra-tall profile and substantial blade height, the knife remains impressively lightweight and well balanced in hand.
The carbon steel core is clad in softer stainless steel and finished with Takeda’s signature kurouchi surface. This san mai construction reduces reactivity and simplifies maintenance while preserving the crisp feedback and cutting feel that Takeda knives are celebrated for. For cooks seeking a thin, tall gyuto with outstanding performance and unmistakable hand-forged character, this knife stands among the very best.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood, Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 6 oz Blade Length: 216 mm Total Length: 353 mm Spine Thickness at Base: 2.29 mm Blade Height: 62 mm Saya Included and test fit ||||||1||1||1||0||||||||Takeda knives are highly regarded worldwide for their distinctive aesthetic, hand-forged character, and uncompromising performance. Known for their exceptionally tall profiles, laser-thin grinds, and remarkably light weight, these knives have become favorites among experienced cooks and knife enthusiasts alike.
This gyuto features a core of Aogami Super steel, prized for its fine grain structure and ability to be heat treated to high hardness while remaining responsive on the stones. The result is a blade that takes a very refined edge, holds it well, and sharpens cleanly with proper technique.
The carbon steel core is clad in stainless steel, improving corrosion resistance and simplifying maintenance without sacrificing cutting performance. The kurouchi finish on the Stainless Clad series is smoother than Takeda’s Classic line, reducing drag through food while preserving the maker’s iconic, rustic appearance.
Blade geometry plays a major role in the knife’s performance. The gyuto is ground with an even 50/50 compound grind, featuring a rounded shoulder and an acute edge angle that promote excellent cutting efficiency and food separation. A long, relatively flat section near the heel supports push cutting and chopping, while the gently curved profile toward the tip allows for comfortable rocking. The handle is crafted from rosewood and fitted with a black pakka wood ferrule for durability and balance.
Saya Included.
Limit: One per customer.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood, Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 6.6 oz Blade Length: 250 mm (9.75") Overall Length: 390 mm (15.25") Thickness at Heel: 2.5 mm Blade Height: 65.0 mm Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Blade Length: (Each one varies) ~220mm Blade Height: (Each one varies) ~60mm Spine Thickness at Heel: 2.5mm Weight: 5.5 oz / 156 g Engraving: Hand-engraved with stamp||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tastclki||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-kiritsuke-101.png||||||Takeda Stainless Clad Kiritsuke 240mm||TakedaNAS-Kiri240||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||630.000 ||||||||||||1||1||1||0||||||||Prized for their distinctive aesthetic, towering blade heights, and exceptionally thin, lightweight construction, Takeda knives have achieved near-cult status among Japanese knife enthusiasts. Forged by Shosui Takeda in a small workshop in Niimi, Japan, these blades reflect a deeply personal approach to craftsmanship. Known for his excellent heat treatment of Aogami Super steel, Takeda tempers performance with practicality by cladding the reactive carbon core in softer stainless steel. Finished in a striking kurouchi surface, each knife is immediately recognizable and unmistakably Takeda.
The Takeda Stainless Clad Kiritsuke stands out for its exceptional blade height. Unlike traditional kiritsuke profiles that favor slicing, this version behaves more like an elongated bunka, offering outstanding stability and authority on the board. The tall profile makes it especially effective for vegetable preparation and push cutting, while the blade’s thin geometry delivers excellent cutting efficiency. The even 50/50 grind and edge bevel make the knife suitable for both left- and right-handed users.
Limit: One per customer.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood, Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 6.4 oz (182 g) Blade Length: 242 mm (9.5") Overall Length: 380 mm (15") Thickness at Heel: 2.9 mm Blade Height: 66.5 mm Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood, Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 5.1 oz Blade Length: 180 mm (7") Overall Length: 315 mm (12.4") Thickness at Heel: 2.5 mm Blade Height: 56-57 mm
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tastclassmya||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-as-small-yanagiba-180mm-104.png||||||Takeda Stainless Clad Sasanoha 250mm||TakedaNAS-Sasanoha-Large||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||630.000 ||||||||||||1||1||1||0||||||||Forged in Niimi, Japan by Shosui Takeda and his team, this Sasanoha-style gyuto reflects the distinctive craftsmanship that has made Takeda knives so highly regarded worldwide. Known for their exceptional height, thin grinds, and remarkably light weight, Takeda knives deliver a cutting feel that is both precise and effortless.
At the core of this blade is Aogami Super steel, a premium carbon steel prized for its fine grain structure and ability to take a very sharp, refined edge while maintaining excellent edge retention. The blade is ground evenly at 50/50, making it suitable for both left- and right-handed users. Its thin, responsive feel allows it to excel at slicing, carving, and fine detail work, while still performing confidently as a primary prep knife.
The carbon steel core is clad in stainless steel and finished with Takeda’s signature kurouchi surface. This san mai construction improves corrosion resistance and reduces maintenance without sacrificing the lively feedback and cutting performance that define Takeda’s work. Lightweight, thin, and highly versatile, this Sasanoha-style gyuto is well suited for professional kitchens as well as serious home cooks seeking a true all-purpose knife.
Saya Included.
Limit: One per customer.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood, Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Blade Height: 47.5 mm Blade Length: 250 mm Weight: 5.2 oz (148 g) Saya Included Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood, Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 3.2 oz (92 g) Blade Length: 220 mm Total Length: 355 mm Spine Thickness at Heel: 2.5 mm Blade Height: 34 mm
What makes these Sekiso knives special is Tanaka’s outstanding convex grind, which lets the blade glide cleanly through food with minimal resistance. The balance hits a sweet spot—not too thin, not too thick—making it a confident middleweight performer. It comes extremely sharp out of the box and usually needs nothing more than light stropping to reach peak sharpness. This is a serious working knife that rewards good technique and proper care.
Care Instructions: This knife is fully reactive. Wash and dry immediately after use. Do not leave wet or store in a damp environment. A light coat of food-safe oil can be applied to the blade for added protection when not in use.
Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami (Blue #2) HRC: 60–61 Finish: Damascus Grind: Even, convex Engraving: Hand engraved Handle: Wenge octagonal Ferrule: Black buffalo horn Weight: 5.3 oz (150 g) Blade Length: 180 mm Overall Length: 320 mm Spine Thickness at Heel: 3 mm Blade Height at Heel: 47 mm ||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2sesa16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-sekiso-santoku-165mm-109.png||||||Tanaka Blue #2 Sekiso Nakiri 165mm||TA-SU165NA-W||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||150.000 ||||||||||||1||1||1||0||||||||This Tanaka Sekiso Damascus Nakiri is a food processing machine. Its medium length blade is big enough for most general cutting tasks in the kitchen and provides smooth, precise cutting action. As with all knives in the Sekiso lineup, the nakiri has a core steel forged of Aogami (blue paper #2) steel, and a ductile iron Damascus cladding. The knife is fully reactive, and it will patina over time. Care should be taken to avoid rust by drying the knife after you wash it. Some customers will put a drop of food-safe oil on the blade to help keep it from oxidizing.
These Tanaka nakiris are real performers because of their fantastic convex grind which allows the blade to slip through food items with ease. Tanaka knives come with a very sharp edge out of the box, and will most likely not need much more than a stropping to achieve a truly wicked sharp edge. Not too thick and not too thin, these knives are solid middleweight contenders and should be strongly considered by any knife aficionado.Blacksmith: Shigeki Tanaka Location: Miki, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 HRC: 60-61 Finish: Damascus Edge Grind: Even Engraving: Hand Engraved Handle: Walnut Octagonal Ferrule: Black Pakkawood Weight: 4.7 oz (134 g) Blade Length: 166 mm Overall Length: 310 mm Spine Thickness at Heel: 3.5 mm Blade Height at Heel: 46.9 mm Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki (Means "Polished" in Japanese) Edge Grind: Even Weight: 6.5oz Blade Length: 172mm Total Length: 312mm Spine Thickness: 3mm Blade Height: 47.5mm Handle: Keyaki Wood Ferrule: Brown Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tash2de15||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-deba-150mm-126.png||||||Tani White #2 Deba 150mm||OE-TA-109||shopbysteel > white2steel > taniknives||Shop by Steel > White #2 Steel > Tani Knives > ||160.000 ||||||||||||1||1||1||0||||||||The Tani Shirogami 2 Deba 150mm is a classic deba, a heavy, thick blade originally intended as a fish filleting knife. It can also serve as a poultry butchering knife. The deba first appeared during the Edo period in Sakai. Its thickness and obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
This is a knife with some heft to it as it measures about 7mm at the heel. It has a single bevel set for right-handed users. There is a very slight concave grind to the back side (ura) and the front features a nice primary bevel with a small micro bevel on the edge. The Tani Shirogami 2 Deba has an octagonal-shaped magnolia wood handle with buffalo horn ferrule, which perfectly matches the look and balance of the blade.
The Tani White #2 line of single-bevel knives is a new addition to this great value line of kitchen knives forged by blacksmith Tani san. He is a second-generation craftsman who plies his trade out of his shop in Sakai City. We are very impressed with the knives he is making from Hitachi White #2 steel. We think you will be too! Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Even Weight: 9.7 oz (276 g) Blade Length: 160 mm Total Length: 298 mm Spine Thickness at Heel: 7 mm Blade Height: 51 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tash2de16||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-deba-165mm-118.png||||||Tani White #2 Deba 165mm||OE-TA-110||shopbysteel > white2steel > taniknives||Shop by Steel > White #2 Steel > Tani Knives > ||180.000 ||||||||||||1||1||1||0||||||||The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
Fast forward a few hundred years and the deba still occupies a spot on the podium in the Japanese kitchen, along with its trinity siblings, the yanagiba and usuba.
Tani makes this knife out of White #2 steel, a Hitachi product that is favored by many makers, especially when building single-beveled blades. It has a great ability to be sharpened to the most acute angles, which is very desirable when making knives with this geometry. The core is clad ni-mai style with a soft iron. It has a migaki (polished) finish on the upper blade road and a soft satin below it down to the exposed core.
The traditional and finely finished octagonal handle is made from magnolia wood and buffalo horn. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Even Weight: 10.7 oz (306 g) Blade Length: 173 mm Total Length: 325 mm Spine Thickness at Heel: 7 mm Blade Height: 53 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tash2de18||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-deba-180mm-122.png||||||Tani White #2 Deba 180mm||OE-TA-111||shopbysteel > white2steel > taniknives||Shop by Steel > White #2 Steel > Tani Knives > ||210.000 ||||||||||||1||1||1||0||||||||Our recent blacksmith discovery heralds from the center of blade making in Japan, Sakai City. Located in Osaka Prefecture, Japan, on the edge of Osaka Bay, Sakai City sits at the mouth of the Yamato River. Sakai has been one of the largest and most important seaports of Japan since the Medieval era. Once known for samurai swords, Sakai is now famous for the quality of its kitchen knives. Most high-quality Japanese cutlery originates in Sakai, and knife production is now the major industry in the city.
Yuzou Tani is a smith who works in Sakai, Japan. Mr. Tani was born in 1962, and he has been in this job for over 35 years. The company bearing his name was established 50 years ago by his father, who is the 1st generation. Tani-san makes all of his blades by hand and also laminates the steel himself.
The edge steel used by Tani for this beautiful deba is Shirogami # 2 high carbon steel, which is made by Hitachi Metals. This steel is a crowd favorite and Japanese smiths are drawn to use it in their single-bevel knives due to its ability to take a very acute edge. He laminates the inner core with a soft iron for strength and durability. As it is also a reactive cladding, care needs to be taken to clean and dry the blade between uses.
This is a classic deba, so it is single beveled and is only useful to right-handed users. This particular knife comes with a simple but elegant octagonal magnolia wood handle with a buffalo horn ferrule. Together with the stunning blade work, this is a knife that is both functional and beautiful. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Even Weight: 12.3 oz (350 g) Blade Length: 188 mm Total Length: 343 mm Spine Thickness at Heel: 7 mm Blade Height: 56 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ebwh2gy211||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/ebuchi-white-2-gyuto-210mm-168.png||||||Tani White #2 Gyuto 210mm||OE-TA-103||shopbysteel > white2steel > taniknives||Shop by Steel > White #2 Steel > Tani Knives > ||230.000 ||||||||||||1||1||1||0||||||||Another new addition to the Tani line of White #2 knives is this very attractive and attractively priced 210mm gyuto. It is made by Mr. Tani, who has been smithing for 40 years in Sakai City, one of the famed centers of Japanese knife makers. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries.
He hand forges the blades in the san-mai style of awase. This involves cladding the core with a soft iron that reinforces the main structure while adding an amount of shock absorption and protection. The cladding is applied to both sides of the blade but does not wrap over the spine.
The knife is stout but not thick. It has a solid feel that translates to a knife that exhibits great control and surety in operation. The length to height ratio is nicely balanced for most users. The primary bevel is given a lovely hairline finish that contrasts very well with the polished upper face and White steel core edge. Hand chiseled kanji characters add to this good look along with a well-constructed and -finished keyaki wood and brown pakka wood handle. These knives offer outstanding performance at a very competitive price. Color us impressed! Blacksmith: Tani san Location: Sakai, Japan Weight: 6.8 oz (194 g) Blade Length: 207 mm Total Length: 355 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm Handle: Octagonal Keyaki Wood with Brown Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tawh2gy24||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-gyuto-240mm-250.png||||||Tani White #2 Gyuto 240mm||OE-TA-104||shopbysteel > white2steel > taniknives||Shop by Steel > White #2 Steel > Tani Knives > ||260.000 ||||||||||||1||1||1||0||||||||Another new addition to the Tani line of White #2 knives is this very attractive and attractively priced 240mm gyuto. It is made by Mr. Tani, who has been smithing for 40 years in Sakai City, one of the famed centers of Japanese knife makers. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries.
He hand forges the blades in the san-mai style of awase. This involves cladding the core with a soft iron that reinforces the main structure while adding an amount of shock absorption and protection. The cladding is applied to both sides of the blade but does not wrap over the spine.
The knife is stout but not thick. It has a solid feel that translates to a knife that exhibits great control and surety in operation. The length to height ratio is nicely balanced for most users. The primary bevel is given a lovely hairline finish that contrasts very well with the polished upper face and White steel core edge. Hand chiseled kanji characters add to this good look along with a well-constructed and -finished keyaki wood and brown pakka wood handle. These knives offer outstanding performance at a very competitive price. Color us impressed! Blacksmith: Tani san Location: Sakai, Japan Weight: 8.5 oz (242 g) Blade Length: 237 mm Total Length: 383 mm Spine Thickness at Heel: 3 mm Blade Height: 52 mm Photos by Gustavo Bermudez Handle: Octagonal Keyaki Wood with Brown Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ebwh2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/ebuchi-white-2-nakiri-165mm-120.png||||||Tani White #2 Nakiri 165mm||OE-TA-102||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||185.000 ||||||||||||1||1||1||0||||||||The Tani White #2 Nakiri is a new addition to this great value line of kitchen knives forged by blacksmith Tani san. He is a second-generation craftsman who plies his trade out of his shop in Sakai City. We are very impressed with the knives he is making from Hitachi White #2 steel. This is a classic nakiri in terms of shape and dimensions. The blade length of just under 170mm is perfectly proportioned to the 53mm height. It has a characteristic almost-flat edge with a nicely rounded tip. It is a stout knife, weighing in at 7.5oz.
The construction is hammer-forged san-mai with the core steel being clad with a soft iron that covers both sides of the core but is not wrapped over the spine, so the core is exposed at the edge and spine. The primary bevel starts about 2/3 down the face and is given a nice hairline fish. This contrasts very well with the migaki (polished) finished main face. Construction and fit and finish are very well executed, especially for a knife at this price point.
The octagonal handle is made from keyaki wood with a brown pakka wood ferrule. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, San Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Even Weight: 7.5 oz (214 g) Blade Length: 167 mm Total Length: 314 mm Spine Thickness at Base: 3 mm Blade Height: 53 mm Handle: Octagonal Keyaki Wood Ferrule: Brown Pakka Wood None of our sayas fit this knife; we recommend the blade guard instead||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tash2us18||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-usuba-180mm-141.png||||||Tani White #2 Usuba 180mm||OE-TA-105||shopbysteel > white2steel > taniknives||Shop by Steel > White #2 Steel > Tani Knives > ||185.000 ||||||||||||1||1||1||0||||||||Usuba knives are designed for cutting vegetables and rotary peeling. Their dead-flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to thin edge. The fine blade and slender spine minimize the crushing of the vegetable's fibers, leaving a sharp shiny surface on the cut side. This is also the knife style used by experienced chefs to perform the difficult "katsuramuki" rotary peeling technique.
The Tani Shirogami 2 Usuba has a "higashigata" style blade made popular in the Kanto area of Japan. This features a rectangular profile with squared-off corners. It has a completely flat cutting edge so that it ends up flush to the board when slicing. It is a fairly stout knife with a blade-heavy bias. This extra weight maximizes the efficiency of the cutting style called "utsu," where the blade is kept parallel to the board and moved to the far side while allowing the weight of the knife to cut straight down through the produce.
This knife is made with a core steel of Shirogami 2 and covered on one side with a soft iron layer. This is called ni-mai awase, or single-side cladding, and the resulting blade is susceptible to corrosion so it requires careful drying after use. A traditional magnolia wood and buffalo horn handle with an octagonal profile completes the package. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Single-sided, right-handed Weight: 7.3 oz (208 g) Blade Length: 170 mm Total Length: 320 mm Spine Thickness at Heel: 3.5 mm Blade Height: 46 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tash2ya21||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-yanagiba-210mm-118.png||||||Tani White #2 Yanagiba 210mm||OE-TA-106||shopbysteel > white2steel > taniknives||Shop by Steel > White #2 Steel > Tani Knives > ||160.000 ||||||||||||1||1||1||0||||||||This 210mm yanagiba is a short knife for the breed. They usually run from 210mm up to 360mm and over! Yanagibas are used for slicing fish and other proteins and are therefore preferred with a long blade. The main reason for this is a desire to make the slice in one movement, thus performing a perfect cut while disturbing the ingredient as little as possible. At 210mm this knife is perfect for home chefs or instances where space is limited.
Tani san is a second-generation craftsman who plies his trade out of his shop in Sakai City. He was born in 1962, and has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father. He took over the reins of the family business when his father retired a few years ago. We have a great affinity towards smiths who do most of the work themselves, and Tani-san not only makes all of his blades by hand, but he laminates the steel, too.
The blade is made from a popular steel called White #2. This is a very good steel for knives as it is rightfully regarded as both durable and easy to sharpen. White steels are particularly liked for making single-bevel knives as they can take an extremely fine edge. The core (hagane) is covered with a soft iron cladding (jigane) in the ni-mai style of awase. This adds strength to the blade while reducing the weight. It also makes the knife easier to manufacture than single steel types.
The grinds are extremely well executed, as are the overall fit and finish of the blade and handle. Given its very competitive price, we highly recommend this lovely yanagiba. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Right-Sided Traditional Grind Weight: 4.3 oz (124 g) Blade Length: 210 mm Total Length: 350 mm Spine Thickness at Heel: 3 mm Blade Height: 31 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tash2ya24||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-yanagiba-240mm-118.png||||||Tani White #2 Yanagiba 240mm||OE-TA-107||shopbysteel > white2steel > taniknives||Shop by Steel > White #2 Steel > Tani Knives > ||180.000 ||||||||||||1||1||1||0||||||||The Tani Shirogami 2 Yanagiba 240mm is fashioned from the ubiquitous White #2 steel, which is hammer-forged using the traditional ni-mai cladding technique. The outer layer is a soft iron, which aids in strength, durability, and lightness. As with all yanagiba knives, it is single-beveled with a slightly concave back side.
This good-looking and attractively priced, medium-length yanagiba is made by Mr. Tani, who has been smithing for 40 years in Sakai City, one of the famed centers of Japanese knife makers. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries. We admire this ability very much as it is a skill that is disappearing from many shops and manufacturers.
The look of the knife is also as traditional as it gets: simple, elegant, and functional. The upper blade face is slightly polished, with the secondary face receiving a satin matte finish. The transition from that to the visible White steel inner core results in a knife of simple beauty. The finely engraved kanji script and traditional octagonal magnolia wood handle, with buffalo horn ferrule, complete this great-looking picture. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Right-Sided Traditional Grind Weight: 5.7 oz (164 g) Blade Length: 234 mm Total Length: 379 mm Spine Thickness at Heel: 4 mm Blade Height: 32 mm Handle: Octagonal Magnolia Wood Ferrule: Buffalo Horn||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tash2ya27||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-yanagiba-270mm-171.png||||||Tani White #2 Yanagiba 270mm||OE-TA-108||shopbysteel > white2steel > taniknives||Shop by Steel > White #2 Steel > Tani Knives > ||210.000 ||||||||||||1||1||1||0||||||||We are pleased to be able to bring you some great new knives from second-generation blacksmith, Yuzou Tani. Mr. Tani is a smith who works in Sakai, Japan. He was born in 1962, and has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father.
We really like blacksmiths who do most of the work themselves, and Tani-san not only makes all of his blades by hand, he laminates the steel too. In the case of this stunning yanagiba, his steel of choice is the popular Shirogami 2 high carbon steel. This particular alloy is favored by many blacksmiths and knife users, especially in the making of traditional yanagibas. The inner core is hammer-forged ni-mai style with a soft iron cladding. The single-bevel blade is finished to the highest standards and features a lovely transition at the primary grind between the cladding and the blade edge. All of the work is carried out by Tani-san himself.
The octagonal handle is made from keyaki wood with a brown ferrule. This is a very fine yanagiba that is entirely made by one man. Given the very affordable price, it represents an amazing opportunity to own a classic Japanese slicer made in the traditional way. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Right-Sided Traditional Grind Weight: 7.3 oz (208 g) Blade Length: 266 mm Total Length: 414 mm Spine Thickness at Heel: 4 mm Blade Height: 33 mm Handle: Octagonal Keyaki Wood Ferrule: Brown Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tash2ya30||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/tani-shirogami-2-yanagiba-300mm-185.png||||||Tani White #2 Yanagiba 300mm||OE-TA-112||shopbysteel > white2steel > taniknives||Shop by Steel > White #2 Steel > Tani Knives > ||230.000 ||||||||||||1||1||1||0||||||||The Tani Shirogami 2 Yanagiba 300mm is primarily intended as a sushi knife, though other raw or cooked boneless proteins can be sliced with it.
The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course you do need some serious board space to utilize its full size.
Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand-forged in the ni-mai style of awase, which enhances the strength and durability of the knife.
Like all three traditional Japanese kitchen knives, this yanagi features a single-bevel design. So, as is the case with most single-bevel knives, this one is only suitable for right-handed users. The carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful, slim blade is complemented by a traditional octagonal handle made from keyaki wood and brown pakka wood for the ferrule. Blacksmith: Mr. Tani Location: Sakai, Japan Construction: Hammer Forged, Ni Mai Edge Steel: White #2 Cladding: Soft Iron Finish: Migaki ("Polished" in Japanese) Edge Grind: Right-Sided Traditional Grind Weight: 8.4 oz (240 g) Blade Length: 296 mm Total Length: 444 mm Spine Thickness at Heel: 4 mm Blade Height: 36 mm Handle: Octagonal Keyaki Wood Ferrule: Brown Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cusfeed||item.||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/saya-pin-90.png||||||Tapered Saya Pin||Saya-Pin||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||2.500 ||||||||0.010 ||||1||1||1||0||||||||We designed these sayas pins for use in all our sayas and we're really pleased with them. It was way more difficult than we originally thought but now we have plenty to sell for our customers that lose them and need replacements. The pins are made out of birch wood and they have a rounded head on the top for easy twisting and a tapered post so the pin grabs the hole as you push it further in.||"Options" "Black matte" "Natural unfinished"||saya pin||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taskikaizen||item-1||solidtemplate||taskiknives||https://s.turbifycdn.com/aah/chefknivestogo/taski-kaizen-24.png||||||Taski Kaizen Damascus Petty 150mm||TKD-P150||kitchen-knives > taskiknives||Knife Brands > Taski Knives > ||139.000 ||||||||||||1||1||1||0||||||||The Taski Kaizen Damascus Petty 150mm is handmade in Seki City, Japan, and designed for precision and control in everyday prep. Its 6" blade gives it more reach than a typical petty, making it ideal for trimming proteins, slicing fruits, prepping herbs, and handling smaller vegetables. At just 3.4 oz, it feels nimble in hand and is excellent for both board work and in-hand tasks.
Built with an AUS-8 stainless core hardened to 58–60 HRC and clad in 33 layers of Damascus steel, this knife balances durability, corrosion resistance, and ease of sharpening. AUS-8 is known for being tough and responsive to quick touch-ups, allowing you to maintain a fresh, smooth edge with minimal effort. The octagonal laminated reinforced wood handle provides a secure, comfortable grip. As with all quality Japanese knives, avoid bones, frozen foods, and hard cutting surfaces to prevent edge damage.
Care Instructions: Hand wash only. Dry immediately after cleaning. Do not use on bones, frozen foods, metal, glass, or stone surfaces. Always use a proper cutting board. Maker: Taski Origin: Seki City, Japan Construction: 33-Layer Damascus Core Steel: AUS-8 Stainless Hardness: 58–60 HRC Handle: Octagonal Laminated Reinforced Wood Weight: 3.4 oz (98 g) Blade Length: 151 mm Total Length: 289 mm Spine Thickness at Base: 1.5 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taskiknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/taski-knives-7.png||||||Taski Knives||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||taskikaizen tapr6kipekn tapr7kikn||||Taski Knives reflect a zen-inspired Japanese lifestyle brand focused on craftsmanship, thoughtful design, and authenticity. Blending timeless beauty with everyday functionality, these knives bring refined simplicity and lasting quality to daily cooking.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tapr7kikn||item-1||solidtemplate||taskiknives||https://s.turbifycdn.com/aah/chefknivestogo/taski-premium-7-kiritsuke-31.png||||||Taski Premium Bunka 180mm||TP-B180||kitchen-knives > taskiknives||Knife Brands > Taski Knives > ||229.000 ||||||||||||1||1||1||0||||||||The Taski Premium Bunka 180mm is handmade in Seki City, Japan and blends the versatility of a chef’s knife with the precision of a nakiri. Its flatter edge profile allows for clean push and pull cuts while still accommodating light rocking and chopping. The angled tip adds control for detail work such as fine onion cuts, trimming proteins, and precise vegetable prep.
Built with a VG-10 stainless core hardened to 61 HRC and protected by a 3-layer stamped construction, this knife delivers strong edge retention, corrosion resistance, and reliable daily performance. VG-10 takes a very fine edge and sharpens cleanly while remaining durable in normal kitchen use. The walnut handle keeps the knife light and balanced at just 4.1 ounces. As with all harder Japanese knives, avoid bones, frozen foods, and hard cutting surfaces to prevent chipping.
Care Instructions: Hand wash only. Dry immediately after cleaning. Do not use on bones, frozen foods, metal, glass, or stone surfaces. Always use a proper cutting board. Maker: Taski Origin: Seki City, Japan Construction: 3-Layer Stamped Steel Core Steel: VG-10 Stainless Hardness: 61 HRC Handle: Walnut Weight: 4.1 oz (118 g) Blade Length: 182 mm Total Length: 308 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tapr6kipekn||item-1||solidtemplate||taskiknives||https://s.turbifycdn.com/aah/chefknivestogo/taski-premium-6-kiritsuke-petty-knife-36.png||||||Taski Premium Kiri-Petty 150mm||TP-KP150||kitchen-knives > taskiknives||Knife Brands > Taski Knives > ||209.000 ||||||||||||1||1||1||0||||||||The Taski Premium Kiri-Petty 150mm is handmade in Seki City, Japan and offers precision in a compact, highly maneuverable format. Designed for trimming, slicing small fruits and vegetables, and detail work on proteins, the kiritsuke-style tip adds extra control for fine cuts and intricate prep tasks. Its light 3.4 oz weight makes it especially comfortable for in-hand work.
Crafted with a VG-10 stainless core hardened to 61 HRC and protected by a 3-layer stamped construction, this petty delivers excellent edge retention, corrosion resistance, and easy maintenance. VG-10 is known for taking a very fine edge while remaining durable for everyday kitchen use. The walnut handle provides a warm, natural grip and balanced feel. As with all harder Japanese knives, avoid bones, frozen foods, and hard cutting surfaces to prevent chipping.
Care Instructions: Hand wash only. Dry immediately after cleaning. Do not use on bones, frozen foods, metal, glass, or stone surfaces. Always use a proper cutting board. Maker: Taski Origin: Seki City, Japan Construction: 3-Layer Stamped Steel Core Steel: VG-10 Stainless Hardness: 61 HRC Handle: Walnut Weight: 3.4 oz (96 g) Blade Length: 152 mm Total Length: 276 mm Spine Thickness at Base: 2 mm Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takakisc||item-1||solidtemplate||pans||https://s.turbifycdn.com/aah/chefknivestogo/tawashi-kamenoko-kitchen-scrubber-13.png||||||Tawashi Kamenoko Kitchen Scrubber||499-022||knife-accessories > pans||Accessories > Carbon Steel Pots & Pans > ||9.000 ||||||||||||1||1||1||0||||||||The Tawashi Kamenoko Kitchen Scrubber is a handmade scrub brush that was invented in Japan in 1907. It measures about 4" long and 2" thick and is bound with sturdy twisted wire with a loop for hanging to dry.
For kitchen use only. Do not use on knives or other easily scratched surfaces.
Made in Japan of palm (coconut) fiber and wire Suitable for use on stubborn dirt and grime Use on cutting boards, sheet pans, or to clean a stainless steel sink Fibers will soften in water, making the scrubber perfect for cleaning root vegetables Soak the tawashi before the first use to remove particles from the manufacturing process Rinse and hang after use to allow to dry completely||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|thproulfadif||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/thermo-pro-ultra-fast-digital-food-thermometer-281.png||||||Telex Digital Probe Meat Thermometer||Meat-Thermometer||knife-accessories > giftideas||Accessories > Gift Ideas > ||14.000 ||||||||0.200 ||||1||1||1||0||||||||A good instant-read thermometer is one of the most practical tools in any kitchen, professional or home. It removes the guesswork from proteins, confirms doneness without sacrificing a cut, and pays for itself the first time it saves an expensive piece of meat from being overcooked. The Telex Digital Probe Thermometer delivers accurate, fast readings at a price that makes it easy to keep one in a knife bag, a kitchen drawer, or give as a gift alongside a set of knives.
The 3.9-inch food-grade stainless steel probe registers temperature in 3 to 5 seconds across a range of -32 to 302 degrees Fahrenheit, with accuracy to within 0.9 degrees — precise enough for any cooking task from thin proteins to thick roasts. The foldable probe design locks into the base for safe storage and clean transport, and the magnetic back allows the thermometer to be mounted on a refrigerator, oven door, or any metal surface for quick access during service. An auto shutoff activates after 10 minutes of inactivity to preserve battery life. A battery is included and an operating guide comes in the box. The compact form factor and included temperature reference guide on the unit itself make it a natural choice for less experienced cooks as well as line cooks who need a reliable backup.
What Customers Are Saying: Reviewers describe the speed and accuracy as punching well above the price point, with one noting it performs comparably to thermometers that cost significantly more. The compact folding design earns specific praise for portability and ease of use, and the temperature reference guide printed on the unit is noted as a genuinely useful detail for home cooks. One reviewer used it successfully on a beef wellington — the kind of high-stakes cook where a reliable thermometer earns its place permanently in the kitchen.
Care Instructions: Hand wash the probe with warm soapy water after each use and dry thoroughly. Do not submerge the body of the thermometer. Store with the probe folded and locked to protect the tip.
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetobeba||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-beach-balls-77.png||||||Tenugui Towel: Beach Balls||33488||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetobecat||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-beckoning-cat-76.png||||||Tenugui Towel: Beckoning Cat||51178||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetosktusa||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-skipjack-tuna-samurai-47.png||||||Tenugui Towel: Bikes||50109||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sakiteto||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/sakai-kikumori-tenugui-towel-56.png||||||Tenugui Towel: Blowfish||50231||knife-accessories > masks||Accessories > Tenugui Towels > ||15.950 ||||||||||||1||1||1||0||||||||Blowfish Tenugui Towel
This playful blowfish tenugui features a classic Japanese motif printed in deep indigo with crisp white accents. Tenugui are traditional Japanese cotton towels known for their smooth, lightweight feel and quick-drying nature, making them very different from thick Western terrycloth towels. The bold design and flat weave also make them ideal for decorative use.
At our shop, we often hang tenugui on the wall or use them as table runners and accents, but they work just as well as everyday towels for the kitchen, travel, or gym. Affordable and fun to collect, tenugui are commonly found throughout Japan in gift shops and specialty stores and are appreciated for both their practicality and artistry.
Care Instructions: Please note that dyed tenugui may fade slightly during the first 2–3 washes. Wash separately using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed and will fray slightly over time; simply trim loose threads as needed—the fraying will naturally stop and form a soft fringe.
Made in Japan Material: Cotton Design: Blowfish (Fugu) Color: Indigo Blue / White Length: 90 cm (35 inches) Width: 35 cm (13.75 inches) Finish: Unhemmed ends (traditional tenugui style)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoblsw||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-swirl-109.png||||||Tenugui Towel: Blue Swirl||33232||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoblwa||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-waves-80.png||||||Tenugui Towel: Blue Waves||33220||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetobufi||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-bubble-fish-110.png||||||Tenugui Towel: Bubble Fish||33041||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||9.950 ||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoch||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-chrysanthemum-76.png||||||Tenugui Towel: Chrysanthemum||33484||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetodr||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-dragonflies-56.png||||||Tenugui Towel: Dragonflies on Navy||33202||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoebwh||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-ebisu-whale-76.png||||||Tenugui Towel: Ebisu Whale||120121||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetostandfab||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-stand-and-fall-black-42.png||||||Tenugui Towel: Fall & Stand (Black)||803022||newarrivals||New Arrivals > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tenugui2||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-77.png||||||Tenugui Towel: Fall & Stand (Red)||803021||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tenugui1||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-96.png||||||Tenugui Towel: Fire Flies||50187||knife-accessories > masks||Accessories > Tenugui Towels > ||15.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui towels are traditional Japanese cotton cloths that are thin, smooth, and quick-drying, making them very different from thick Western terrycloth towels. Today they’re just as commonly used for decoration as for everyday utility, thanks to the beautiful patterns and designs found throughout Japan.
This Fire Flies tenugui is an inexpensive and fun piece to collect or gift. At our office, we often hang tenugui on the wall or use them as decorative table runners. You’ll find similar towels in gift shops and specialty stores all across Japan, each with its own unique design and character.
Care Instructions: Dyed tenugui will fade slightly during the first few washes. Wash separately with a gentle detergent, lightly squeeze after washing to smooth wrinkles, and air dry. Both ends are left unhemmed by design and will gradually fray; simply trim loose threads as needed—the fraying will naturally stop and form a soft fringe.
Material: Cotton Design: Fire Flies Length: 90 cm (35 inches) Width: 35 cm (13.75 inches) Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetofi1||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fireworks-78.png||||||Tenugui Towel: Fireworks||33221||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetogodofwia||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-god-of-wind-and-thunder-42.png||||||Tenugui Towel: Gods of Wind and Thunder||50145||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoca||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-carp-56.png||||||Tenugui Towel: Goldfish||50084||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetogroc||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-green-octagon-57.png||||||Tenugui Towel: Green Hexagon||33465||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoha||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-hanefuda-76.png||||||Tenugui Towel: Hanefuda||50146||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui Towel: Hanefuda. Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|teje||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-jellyfish-109.png||||||Tenugui Towel: Jellyfish||50212||newarrivals||New Arrivals > ||14.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoka||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-kabuki-111.png||||||Tenugui Towel: Kabuki||50092||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takigl||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tanugui-kiriko-glass-37.png||||||Tenugui Towel: Kiriko Glass||53353||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoki||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-kitty-113.png||||||Tenugui Towel: Kitty||51689||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|newtakedatowel||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/new-takeda-towel-101.png||||||Tenugui Towel: Lotus Flower||53346||knife-accessories > masks||Accessories > Tenugui Towels > ||15.950 ||||||||0.200 ||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetomtfu||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-mt-fuji-120.png||||||Tenugui Towel: Mt. Fuji||51658||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetopuch||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-purple-check-131.png||||||Tenugui Towel: Mt. Fuji on White||33478||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoniow||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-night-owls-77.png||||||Tenugui Towel: Night Owls||33236||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tenugui||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-cranes-86.png||||||Tenugui Towel: Octopus||50293||newarrivals||New Arrivals > ||15.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetopa||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-pandas-110.png||||||Tenugui Towel: Pandas||33356||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tepe||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-penguins-109.png||||||Tenugui Towel: Penguins||50219||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|blfiteto||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/blow-fish-tenugui-towel-43.png||||||Tenugui Towel: Pufferfish||51231||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||||||1||1||1||0||||||||Blow Fish Tenugui Towel. AKA Tetraodontidae which include pufferfish, puffers, balloonfish, blowfish, blowies, bubblefish etc. This one reminds me of a fish tank of puffers. This tenugui was discontinued and I had to arm twist a little to get them to make them again for us.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetopueg||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-purple-eggplant-76.png||||||Tenugui Towel: Purple Eggplant||33218||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tenugui3||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-harvest-186.png||||||Tenugui Towel: Shiba Dog||Shiba-Dog-Tenugui||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||||||1||1||1||0||||||||Shiba Dog Tenugui
Bring a burst of charm to your kitchen or workspace with this adorable Shiba Dog Tenugui. Featuring a series of playful Shiba poses—from sitting proudly to flopping on its back—this towel captures the lovable personality of Japan’s iconic dog breed.
The bright green background makes the warm Shiba tones pop, giving the fabric a cheerful, friendly look. Made in Japan using traditional dyeing methods, this tenugui has the soft, lightweight feel that makes these cloths so versatile. Use it as a hand towel, kitchen cloth, table accent, wall hanging, or gift wrap.
Care Instructions: Hand wash separately in cold water. Edges are left unfinished, as is traditional with tenugui, and will naturally soften over time.
Details:
Material: 100% cotton
Design: Shiba dog in multiple poses
Dimensions: Approximately 35" × 13" (90 × 33 cm)
Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetosmsa||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-small-sakura-81.png||||||Tenugui Towel: Small Sakura||33213||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetosuwr||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-sumo-wrestlers-39.png||||||Tenugui Towel: Sumo||50016||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches). Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, squeeze it lightly to smooth out wrinkles and then air dry. Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetohy||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-hydrangea-142.png||||||Tenugui Towel: Tuna||800171||newarrivals||New Arrivals > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are traditional Japanese cotton towels known for their smooth, thin weave and versatility. Unlike thick Western terrycloth towels, tenugui dry quickly and are easy to fold, making them ideal for everyday kitchen use, hand drying, or light cleanup. This Tuna design features a playful Japanese motif that also works beautifully as simple décor.
Today, tenugui are often used beyond their original purpose—as wall hangings, drawer liners, or decorative table runners. Affordable and easy to collect, they’re found throughout Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75" x 35"), a classic size that balances function and display.
Care Instructions:
Please note that dyed tenugui may fade slightly during the first 2–3 washes. Wash separately using a gentle detergent. After washing, lightly squeeze to smooth wrinkles and air dry. The ends are left unhemmed; slight fraying is normal and will naturally stop as excess threads are trimmed, forming a soft fringe.
Material: Cotton Design: Tuna Length: 90 cm (35") Width: 35 cm (13.75") Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoum||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-umbrellas-81.png||||||Tenugui Towel: Umbrellas||33462||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yusantato||item-1||solidtemplate||yusanwopr1||https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-tanugui-towel-56.png||||||Tenugui Towel: Yuuka San||Yuuka-Tenugui||kitchen-knives > yusanwopr1||Knife Brands > Yuuka san > ||19.950 ||||||||||||1||1||1||0||||||||Yuuka San made us this beautiful tenugui towel from her past woodblock prints. Size is 90cm x 35cm. There is only a limited supply of them.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masks||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/masks-76.png||||||Tenugui Towels||||knife-accessories||Accessories > ||||||||||||||0||1||0||0||||tema tetoca tetohy tenugui tetostandfab teje blfiteto sakiteto tenuguiknives tepe tenugui3 tenugui1 tetopuch tetobecat tetosuwr tetosktusa tetomtfu tetoebwh tetoka tetoki tetoar tenugui2 tetofl tetogodofwia takigl tetoha newtakedatowel yusantato tetogroc tetopueg tetoblwa tetoblsw tetobufi tetofi1 tetopa tetoniow tetobeba tetoch tetosmsa tetoum tetodr||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tema||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-wall-hanging-kit-176.png||||||Tenugui Wall-Hanging Kit||60103||knife-accessories > masks||Accessories > Tenugui Towels > ||26.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|test-product||item-1||solidtemplate||archive||https://s.turbifycdn.com/aah/chefknivestogo/test-product-78.png||||||Test "Product||test-product||archive||Archive > ||1.000 ||||||||||||0||1||0||0||||||||This is a test product||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ornasnwh8k||item-1||solidtemplate||higrst3||https://s.turbifycdn.com/aah/chefknivestogo/the-original-naniwa-snow-white-8k-132.png||||||The Original Naniwa Snow White 8K||SnowWhite||specials > linecooks > sharpening-stones > shglkachst > higrst3||Resources > For Professionals > Sharpening Stones > All Sharpening Stones by Grit > High Grit Stones 3,000-30,000 > ||125.000 ||||||||1.500 ||||1||1||1||0||||||||This is the original Naniwa snow white stone (AKA IF-0001 Junpaku). When Naniwa updated their stone selection, they offered one under their Traditional stone series that was white and said it was a replacement for this stone. After some of my customers' testing, they seem to be convinced that the makeup of the stone is a little different. So, we decided to offer them both. Word on the street is that this stone is less thirsty, a little finer, and a bit harder than the T-380. The stone measures 200mm x 70mm x 20mm. Please note we sell this stone in a thicker cardboard box to keep it from getting damaged in shipping, both to us and to you.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|weclst||item-1||solidtemplate||cckcleavers||https://s.turbifycdn.com/aah/chefknivestogo/cleaver-stand-assorted-238.png||||||Tiger Wood Cleaver Stand||STAND||kitchen-knives > cckcleavers||Knife Brands > CCK Cleavers > ||23.000 ||||||||0.500 ||||1||1||1||0||||||||This Cleaver Stand is designed to hold your knife or cleaver in a compact yet attractive stand that can sit on your counter for easy access. A CKTG exclusive! Knife sold separately. It's made with Sapele wood and measures about 5" x 1.5" x 1.5". The slot is about 3.3 mm so measure your blade if you're buying this one for a cleaver you own about 1" up from the edge to see if it will fit. These stands are for standard-size cleavers such as the CCK 1303, 1103, 2205, or similar. This stand does NOT fit the Bone Chopper.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tikntapa||item-1||solidtemplate||stickers||https://s.turbifycdn.com/aah/chefknivestogo/tinker-knives-tank-patch-4.png||||||Tinker Knives Tank Iron-On Patch||Tank-Patch||specials > linecooks > stickers||Resources > For Professionals > Stickers > ||13.950 ||||||||||||1||1||1||0||||||||Introducing the Tinker Knives Tank Iron-On Patch! Show off your love for precision craftsmanship with this bold, durable patch. Featuring the iconic Tinker Knives tank logo, this iron-on patch adds a rugged, stylish touch to jackets, bags, hats, and more. Whether you're a knife enthusiast or just love unique gear, this patch is the perfect way to make a statement. Built to last, easy to apply, and designed to stand out--get yours today! Measures 4 inches wide and 3.5 inches tall.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toangu||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/togrip-angle-guide-78.png||||||Tojiro Angle Guide||F-443||knife-accessories > addonitems||Accessories > Add On Items > ||12.000 ||||||||0.010 ||||1||1||1||0||||||||TOGRIP Knife Sharpening Angle Guide
The TOGRIP angle guide is a clever little tool designed to make sharpening easier and more consistent. Its dual-sided design lets you use it with both large and small knives, giving you flexibility no matter what you’re sharpening. Simply slide the guide over the spine of your knife, and it instantly sets a precise sharpening angle.
Clear English instructions are printed on the box, and we think this is one of the best angle guides on the market today. The TOGRIP features large ceramic glides that ride smoothly on your stone, protecting the plastic body from wear. For extra care, we recommend applying a strip of blue painter’s tape on your blade to avoid any minor scuffs where the guide contacts the steel.
This model is fixed to a single angle (specified on the packaging) and is intended for double-bevel knives only. It’s a great way to build confidence and develop proper technique before moving on to freehand sharpening using muscle memory.
Not suitable for single-bevel knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toatse||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-series-95.png||||||TOJIRO ATELIER CLASSIC||||specials > linecooks > tojiro-knives||Resources > For Professionals > TOJIRO Knives > ||||||||||||||0||1||0||0||||toatcldape10 toatvgdape15 toatvgdana16 toatcldasa17 toatstdagy241||||
TOJIRO is well known for their production knives but few people realize they have a team of traditional blacksmiths under the supervision of Tomo Matsumura and they turn out exceptional knives like these beauties made with 63-layer Damascus.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toatstdagy241||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-stainless-damascus-gyuto-210mm-174.png||||||TOJIRO ATELIER CLASSIC Damascus Gyuto 210mm||TA-G210-Wa||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||320.000 ||||||||||||1||1||1||0||||||||Most people know TOJIRO for their production lines - reliable, well-made knives that have earned a strong following in professional kitchens worldwide. Fewer know that TOJIRO also runs a traditional blacksmith workshop inside their Sanjo City factory, supervised by Tomo Matsumura and a small skilled crew. The ATELIER CLASSIC series is the result - hand-forged knives that represent a completely different level of craft from anything else carrying the TOJIRO name. The same company, a fundamentally different knife.
This 210mm gyuto - Japan's all-purpose chef knife - is built around a VG-10 stainless steel core in a San Mai construction, clad in 63 layers of suminagashi (flowing water Damascus) that produces a striking layered pattern across the blade road. The blade is hammer-forged by Matsumura and his crew and finished to HRC 61, which gives it genuine edge retention alongside VG-10's well-established stainless convenience. At 4.0 oz it is light for a 210mm gyuto - the hammer-forged construction keeps the geometry efficient without adding unnecessary mass. The octagonal cedar handle with ebony ferrule is a clean, traditional combination - note that the handle shown in the product photos is current and accurate; the video on this page predates the current handle and shows an earlier version.
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The cedar handle should be kept dry and can be conditioned occasionally with food-safe wood wax or oil to maintain the finish. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toatvgdana16||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-vg10-damascus-nakiri-165mm-190.png||||||TOJIRO ATELIER CLASSIC Damascus Nakiri 165mm||TA-N165||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||420.000 ||||||||||||1||1||1||0||||||||Unleash your inner chef with TOJIRO ATELIER CLASSIC knives. The perfect fusion of beauty and performance, these knives boast an acute yet durable edge made with VG10 stainless steel and a beautiful nashiji Damascus cladding over the rest of the blade. This knife is handcrafted by Matsumura san in Sanjo City along with his crew at the new TOJIRO factory that was built a few years ago. The knives offer a sharpness that is truly top shelf. Elevate your kitchen game with these beautiful, high-performance blades. Maker: TOJIRO Blacksmith: Tomo Matsumura Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Weight: 7.1 oz (202 g) Blade Length: 160 mm Total Length: 299 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus and Nashiji Handle: Reinforced Laminated Micarta Edge: Double Bevel 50/50||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toatcldape10||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-petty-100mm-13.png||||||TOJIRO ATELIER CLASSIC Damascus Petty 100mm||TA-P100||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||232.000 ||||||||||||1||1||1||0||||||||Refined, compact, and ready for precision tasks, the TOJIRO ATELIER CLASSIC 100mm Petty knife blends artisanal quality with everyday functionality. Forged from VG10 stainless steel, it offers excellent edge retention, corrosion resistance, and ease of maintenance—making it a great choice for both home cooks and professionals. The nashiji Damascus cladding adds a beautiful textured finish while helping with food release and durability.
Crafted by Tomo Matsumura and his skilled team in Sanjo City, this knife reflects the careful fit and finish expected from TOJIRO’s Atelier line. The thin grind and lightweight feel make it ideal for peeling, trimming, and detailed prep work. While tougher than carbon steel, VG10 can still chip if misused, so avoid hard or frozen foods and use proper technique.
Care Instructions: Hand wash and dry promptly after use. Do not use on hard items like bones or frozen foods. Use a quality cutting board and maintain the edge with regular honing and periodic sharpening. Maker: TOJIRO Blacksmith: Tomo Matsumura Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Weight: 2.2 oz (64 g) Blade Length: 103 mm Total Length: 213 mm Spine Thickness at Base: 1.5 mm Blade Height: 28 mm Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus and Nashiji Handle: Reinforced Laminated Micarta Edge: Double Bevel 50/50||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toatvgdape15||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-vg10-damascus-petty-150mm-215.png||||||TOJIRO ATELIER CLASSIC Damascus Petty 150mm \\|\\ VG-10||TA-P150-Wa||newarrivals||New Arrivals > ||295.000 ||||||||||||1||1||1||0||||||||The petty is the knife that handles everything a chef knife cannot - in-hand peeling, segmenting citrus, trimming, detail work at the board where a longer blade would be unwieldy. A well-made petty in a premium line is also often the most personal knife in a collection: light, precise, and used constantly. The TOJIRO ATELIER CLASSIC brings the same hammer-forged craftsmanship that defines the series to this 150mm format, produced by Tomo Matsumura and his crew inside the TOJIRO factory in Sanjo City. This is not a production knife wearing an ATELIER label - it is hand-forged by a small team who know the difference.
The construction mirrors the rest of the ATELIER CLASSIC line: VG-10 stainless steel core in a San Mai hammer-forged build, clad in suminagashi (flowing water Damascus) cladding that produces the layered visual pattern across the blade road. At 2.6 oz and 31mm of blade height this is a genuinely light, narrow petty - the kind that disappears in the hand and lets you feel exactly what the tip is doing. HRC 61 gives it meaningful edge retention for a stainless knife, and VG-10 is well understood on water stones. The ebony octagonal handle with buffalo horn ferrule is a refined combination - notably different from the cedar handle on the gyuto, and worth seeing in the product photos before ordering.
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toatcldasa17||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-santoku-170mm-13.png||||||TOJIRO ATELIER CLASSIC Damascus Santoku 170mm||TA-S170||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||420.000 ||||||||||||1||1||1||0||||||||Discover the harmony of design and utility with the TOJIRO ATELIER CLASSIC Santoku. Expertly handcrafted by Matsumura-san and his team in Sanjo City, this versatile all-purpose knife features a VG10 stainless steel core for outstanding edge retention, wrapped in a refined nashiji Damascus cladding. Built for precision and balance, the Santoku excels at slicing, dicing, and chopping with ease. Whether you're prepping vegetables, proteins, or herbs, this knife brings elegance and performance to every task in the kitchen. Maker: TOJIRO Blacksmith: Tomo Matsumura Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Weight: 6.7 oz (188 g) Blade Length: 175 mm Total Length: 304 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus and Nashiji Handle: Reinforced Laminated Micarta Edge: Double Bevel 50/50||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojirodpa1||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-a-1-60.png||||||TOJIRO BASIC||||specials > linecooks > tojiro-knives||Resources > For Professionals > TOJIRO Knives > ||||||||||||||0||1||0||0||||tobavg2pcset todpvgpe131 todpvgna16 todpvgna161 tobavggy20 tonalest ch8pcknro tojiroknifebag||||The TOJIRO BASIC series 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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tobavg2pcset||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-2pc-set-51.png||||||TOJIRO BASIC 2pc Set||TBS-210||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||116.000 ||||||||||||1||1||1||0||||||||The TOJIRO BASIC 2-Piece Set pairs a versatile 200mm gyuto with a nimble 135mm petty, giving you a complete foundation for everyday kitchen work. These knives are engineered with a well-balanced blade thickness that delivers excellent control, smooth cutting feel, and easy maneuverability. Built with TOJIRO’s proven VG10 core steel, they offer impressive sharpness and edge retention while remaining approachable and easy to maintain.
Both knives feature san mai construction with a VG10 cutting core clad in 13 chrome stainless steel for added durability and corrosion resistance. The convex grind helps support the edge and improves cutting performance, while the half-blasted finish gives the blades a clean, refined look. Handles are reinforced black pakka wood in a classic three-rivet Western style, offering a secure, comfortable grip. This set is an outstanding value for home cooks looking to step into high-performance Japanese cutlery.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO Series: BASIC Location: Sanjo City, Japan Construction: San Mai, Roll Forged Edge Steel: VG10 Stainless Steel Cladding: 13 Chrome Stainless Steel Finish: Kasumi, Sand Blasted Blade Road Edge Grind: Double Bevel 50/50 Handle: Reinforced Black Pakka Wood, 3 Rivet Handle Style: Yo (Western Style) Weight: 4.3 oz (124 g) Blade Length: 200 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm Weight: 2.2 oz (70 g) Blade Length: 138 mm Total Length: 243 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tovgda||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-99.png||||||TOJIRO BASIC DAMASCUS||||specials > linecooks > tojiro-knives||Resources > For Professionals > TOJIRO Knives > ||||||||||||||0||1||0||0||||todape13 tojirodamascus todasa17 tojirodamascus1||||TOJIRO BASIC DAMASCUS. These are newly updated with better contrast in the Damascus steel for a more attractive look.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojirodamascus1||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-damascus-56.png||||||TOJIRO BASIC DAMASCUS Gyuto 180mm||F-332||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||119.000 ||||||||||||1||1||1||0||||||||There are few knives that match the value of the TOJIRO BASIC DAMASCUS series, combining excellent craftsmanship with high-performance materials at an accessible price. Featuring a VG10 stainless steel core clad in multiple layers of softer stainless steel, these blades take a very sharp edge and hold it well through extended use. The Damascus finish gives each knife a unique look while adding durability and resistance to corrosion.
The 180mm gyuto is a versatile, easy-to-handle size that works especially well in tighter spaces or for those who prefer a more nimble feel. It handles a wide range of kitchen tasks including chopping, slicing, and detail work, while still being capable of processing proteins like poultry and fish. The blade features a slightly more complex grind with a visible secondary bevel, offering a different cutting feel compared to thinner, more uniform grinds.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO Series: BASIC DAMASCUS Location: Sanjo City, Japan Construction: Laser Cut, San Mai HRC: 60-61 Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus Handle: Black Micarta, Bolsterless Weight: 5.5 oz (156 g) Blade Length: 182 mm Total Length: 302 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojirodamascus||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-damascus-nakiri-165mm-161.png||||||TOJIRO BASIC DAMASCUS Nakiri 165mm||F-330-Nakiri||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||119.000 ||||||||||||1||1||1||0||||||||The TOJIRO BASIC DAMASCUS Nakiri 165mm combines excellent grind quality, well-treated VG10 stainless steel, and an eye-catching suminagashi finish into a knife that delivers outstanding performance for the price. The VG10 core takes a sharp, refined edge and holds it well, while the stainless Damascus cladding adds durability along with a distinctive layered look.
This 165mm nakiri is a highly effective vegetable knife, blending elements of a traditional usuba and a small cleaver. The tall blade and flat edge profile make it ideal for chopping, push cutting, and processing larger volumes of produce with ease. It’s also versatile enough to handle many general kitchen tasks, making it a popular and accessible choice for home cooks.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO Series: BASIC DAMASCUS Location: Sanjo City, Japan Construction: Laser Cut, San Mai HRC: 60-61 Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus Handle: Black Micarta, Bolsterless Weight: 6.3 oz (178 g) Blade Length: 165 mm Total Length: 294 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|todape13||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-damascus-petty-135mm-226.png||||||TOJIRO BASIC DAMASCUS Petty 135mm||F-333||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||83.000 ||||||||||||1||1||1||0||||||||The TOJIRO BASIC DAMASCUS Petty 135mm delivers an impressive blend of performance, durability, and visual appeal at a very approachable price point. Featuring a VG10 stainless steel core with excellent heat treatment, this knife takes a keen edge and holds it well through extended use. The stainless Damascus cladding adds both strength and a striking layered finish, making it a standout in its class.
With its compact size and thin grind, this petty is ideal for detail work, trimming, and smaller prep tasks both on the board and in hand. It feels nimble and responsive while still offering enough rigidity for clean, controlled cuts. For those looking to step into Japanese knives with added style, this line offers exceptional value and performance.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO Series: BASIC DAMASCUS Location: Sanjo City, Japan Construction: Laser Cut, San Mai HRC: 60-61 Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus Handle: Black Micarta, Bolsterless Weight: 2.7 oz (76 g) Blade Length: 138 mm Total Length: 248 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|todasa17||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-damascus-santoku-170mm-229.png||||||TOJIRO BASIC DAMASCUS Santoku 170mm||F-331||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||119.000 ||||||||||||1||1||1||0||||||||The TOJIRO BASIC DAMASCUS Santoku 170mm offers an excellent balance of performance, durability, and visual appeal at a very accessible price. The VG10 stainless steel core is expertly heat treated to take a sharp, refined edge and hold it well, while the stainless Damascus cladding adds strength along with an attractive suminagashi finish.
Santoku knives are known for their versatility, combining elements of a gyuto and nakiri into a highly practical all-purpose blade. This 170mm version excels at vegetable prep while also handling proteins and everyday kitchen tasks with ease. Its approachable size and profile make it a favorite choice for home cooks looking for a dependable, easy-to-use knife.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO Series: BASIC DAMASCUS Location: Sanjo City, Japan Construction: Laser Cut, San Mai HRC: 60-61 Edge Steel: VG10 Stainless Steel Cladding: Stainless Damascus Handle: Black Micarta, Bolsterless Weight: 5.6 oz (160 g) Blade Length: 170 mm Total Length: 281 mm Spine Thickness at Heel: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tobavggy20||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-gyuto-200mm-234.png||||||TOJIRO BASIC Gyuto 200mm||F-317||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||69.000 ||||||||||||1||1||1||0||||||||The TOJIRO BASIC Gyuto 200mm is designed with an ideal blade thickness for excellent control, smooth cutting feel, and easy handling. It brings true Japanese knife performance into the home kitchen with a clean, timeless design. The VG10 core steel delivers impressive sharpness and long edge life, making this a dependable daily-use knife that performs well above its price point.
The blade features san mai construction with a VG10 core clad in 13 chrome stainless steel for durability and corrosion resistance. A subtle convex grind supports the edge and improves cutting performance, while the sandblasted kasumi finish gives the blade a refined, understated look. The reinforced black pakka wood handle with three rivets offers a secure, comfortable grip in a familiar Western style.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO Series: BASIC Location: Sanjo City, Japan Construction: San Mai, Roll Forged Edge Steel: VG10 Stainless Steel Cladding: 13 Chrome Stainless Steel Finish: Kasumi, Sand Blasted Blade Road Edge Grind: Double Bevel 50/50 Handle: Reinforced Black Pakka Wood, 3 Rivet Handle Style: Yo (Western Style) Weight: 4.3 oz (124 g) Blade Length: 200 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|todpvgna16||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-a1-vg10-nakiri-165mm-180.png||||||TOJIRO BASIC Nakiri 170mm||F-315||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||65.000 ||||||||||||1||1||1||0||||||||We are consistently impressed that TOJIRO can deliver this level of fit, finish, and performance using VG10 steel at such an accessible price point. VG10 is one of the most trusted stainless steels in kitchen cutlery, known for its excellent edge retention, toughness, and corrosion resistance. The VG10 core is clad in softer 13 chrome stainless steel, which improves durability and makes sharpening easier while supporting the cutting edge.
The nakiri is a traditional Japanese vegetable knife designed for efficient prep work. Its taller blade and flat edge profile make it ideal for chopping and push cutting, offering great stability and clean, precise cuts through vegetables and fruits. The thin grind helps the knife move easily through dense produce while maintaining good control on the board.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO Location: Sanjo City, Japan Construction: San Mai Edge Steel: VG10 Stainless Steel Cladding: 13 Chrome Stainless Steel Edge Grind: Double Bevel 50/50 Handle: Reinforced Black Pakka Wood Weight: 4.2 oz (120 g) Blade Length: 170 mm Total Length: 285 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|todpvgpe131||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-vg10-petty-135mm-169.png||||||TOJIRO BASIC Petty 135mm||F-318||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||53.000 ||||||||||||1||1||1||0||||||||The TOJIRO BASIC Petty 135mm is built with a longer tang and three stainless steel rivets for added strength and durability. It uses the same VG10 core steel found in TOJIRO’s higher-end lines, clad in 13 chrome stainless steel for easy maintenance and corrosion resistance. The grind and thickness are tuned for home use, offering a great balance of cutting performance, durability, and ease of sharpening at an excellent price.
With a 135mm blade length, this petty sits right in the sweet spot for versatility. It handles both board work and in-hand tasks with ease, making it ideal for trimming, slicing, and detail work. The blade has a nice, sturdy feel and moves cleanly through herbs, fruits, and smaller ingredients while still offering good control for more precise cuts.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO Series: BASIC Location: Sanjo City, Japan Construction: San Mai Edge Steel: VG10 Stainless Steel Cladding: 13 Chrome Stainless Steel Handle: Reinforced Black Pakka Wood Handle Style: Yo (Western Style) Weight: 2.2 oz (70 g) Blade Length: 138 mm Total Length: 243 mm Spine Thickness at Base: 2 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|todpvgna161||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-vg10-nakiri-165mm-162.png||||||TOJIRO BASIC Santoku 165mm||F-316||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||65.000 ||||||||||||1||1||1||0||||||||The TOJIRO BASIC Santoku 165mm is a lightweight, easy-to-use knife designed with home cooks in mind. Built with a thin blade and simple, durable handle, it offers excellent maneuverability and control on the board. The VG10 core steel delivers impressive sharpness and edge retention, while the stainless cladding keeps maintenance simple and worry-free.
Santoku knives are known for their versatility, and this one excels at slicing, dicing, and chopping vegetables, proteins, and herbs. The flatter edge profile supports clean push cutting, while the compact blade length makes it comfortable for everyday kitchen tasks. It’s an ideal entry point into Japanese cutlery and a great value for cooks looking for high performance at an accessible price.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO Series: BASIC Location: Sanjo City, Japan Construction: San Mai Edge Steel: VG10 Stainless Steel Cladding: 13 Chrome Stainless Steel Edge Grind: Double Bevel 50/50 Handle: Reinforced Black Pakka Wood Handle Style: Yo (Western Style) Knife Type: Santoku Weight: 4.4 oz (124 g) Blade Length: 165 mm Total Length: 290 mm Spine Thickness at Base: 2 mm Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tobrkn||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-bread-knife-65.png||||||TOJIRO Bread Knife 240mm||F-737||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||38.000 ||||||||||||1||1||1||0||||||||This knife is in high demand. Limit 2 per customer.
The Tojiro Bread Knife is one of the best bargains we carry. Made in Japan with a thin stamped mono steel blade, it glides through crusty artisan loaves, soft sandwich bread, bagels, and pastries with impressively clean cuts. The single-sided scalloped edge bites easily without crushing the loaf, so you get neat slices with less tearing, less crumbling, and a lot less frustration.
This is a simple knife done very well. The full tang construction gives it good balance and strength, while the composite wood handle with three stainless rivets feels secure and comfortable in the hand. The scalloped edge stays useful for a long time, making this an easy, affordable choice for anyone who wants a dedicated bread knife that performs far above its price point.
Care Instructions: Hand wash only and dry thoroughly after use. Do not cut on glass, stone, or metal surfaces. Avoid twisting the blade in hard crusts or frozen foods. Store in a knife block, edge guard, or on a magnetic rack to help protect the scalloped edge. Maker: Tojiro Location: Sanjo City, Japan Construction: Mono Steel, Stamped Steel: Stainless Steel Edge: Single-Sided Scalloped Tang: Full Tang Handle: Composite Wood Rivets: 3 Stainless Weight: 3.7 oz (105 g) Blade Length: 240 mm Total Length: 380 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojiroknifebag||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-knife-bag-56.png||||||TOJIRO Canvas Knife Bag White||F-359WHITE||kitchen-knives > fucuna||Knife Brands > Fuji Cutlery Reigetsu > ||25.000 ||||||||||||1||1||1||0||||||||The Tojiro canvas knife roll is a simple, practical solution for safely transporting your essential knives to work or school. Lightweight and compact, it holds your core tools without unnecessary bulk, making it a great everyday carry option for cooks who want something reliable and easy to manage. Its no-frills design focuses on function, giving you exactly what you need without overcomplication.
One of the standout advantages of this knife roll is how easy it is to clean. You can toss it in the wash with a bit of bleach, and it comes out sanitized and ready to use again—ideal for maintaining a clean and professional setup. As with any soft knife roll, we strongly recommend using blade guards to protect your edges and prevent damage during transport.
Care Instructions: Machine washable. Air dry recommended. Use blade guards to protect knife edges and prevent accidental damage to the roll.
Size: 545 × 440 mm Weight: 235g (8.3 oz) Capacity: 5 knives 4 Pockets: 63mm wide × 240mm long 1 Pocket: 16mm wide × 240mm long Maximum Knife Blade Length: 24 cm Material: Canvas Made in Japan
Customer Feedback Summary: Customers describe this knife roll as compact, practical, and well-suited for carrying a small, focused kit. Many appreciate its lightweight design and how neatly it keeps knives and tools organized. Users note that while it’s a smaller roll, it comfortably fits typical kitchen knives and even a honing rod, depending on size. Longer knives can fit with some limitations depending on handle style and whether a saya or blade guard is used. Overall, it’s regarded as a dependable, no-frills option that does exactly what it’s designed to do.||||||||||||||4960375083595||0||||||||||New||||||||||Tojiro||~~minimum-quantity~~1~~|^^|tochsaknbl||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-children-s-santoku-knife-blue-249.png||||||TOJIRO Children's Santoku Knife Blue||FC-621||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||25.000 ||||||||||||1||1||1||0||||||||We get asked from time to time for a knife suitable for children and we came across these and think they would make a good introduction and first knife. The blade is a santoku style which is short in length for easy control but also tall in blade height for easy knuckly clearance when learning to chop and cut. The knife also has a rounded, blunt tip and heel for added safety. Weight: 2.5 oz (70 g) Blade Length: 117 mm Overall Length: 224 mm Blade Thickness at Heel: 1.4 mm Blade Height at Heel: 40.5 mm Weight: 2.5 oz (70 g) Blade Length: 117 mm Overall Length: 224 mm Blade Thickness at Heel: 1.4 mm Blade Height at Heel: 40.5 mm ||3.000 ||||1||1||1||0||||||||TOJIRO has been producing some of the most respected entry-level Japanese kitchen knives in the world from their facility in Sanjo City, Japan, and the CLASSIC line — formerly known as the Tojiro DP — is the range that has converted more cooks from Western to Japanese knives than perhaps any other. The knives are completely unchanged from the DP line. Only the name is new.
This 3-piece set is our best-selling knife set and it is easy to understand why. The combination of an 80mm paring knife, 150mm utility knife, and 210mm gyuto covers the full range of daily kitchen tasks from peeling and detail work to slicing proteins and full meal prep. Every knife in the set features a VG-10 stainless steel core for exceptional sharpness and edge retention, clad in softer stainless steel for toughness and easy sharpening. The black micarta handles are durable, comfortable, and built to last. Fit and finish are consistently high across the line, and the balance of each knife makes them a pleasure to use whether you are new to Japanese cutlery or a seasoned cook looking for dependable everyday tools.
What Customers Are Saying:
Customers consistently rate this set among the best value purchases they have made in the kitchen. They praise the out-of-the-box sharpness, the excellent balance, and how well the knives hold up over years of daily use. It is a recurring gift recommendation and a trusted first set for culinary students and serious home cooks alike.
Care Instructions:
Hand wash and dry all knives promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly to maintain peak performance.
||1.000 ||||1||1||1||0||||||||TOJIRO knives come from Sanjo City, Japan, and the CLASSIC line — formerly known as the Tojiro DP — has earned its reputation as one of the finest value propositions in Japanese cutlery through decades of consistent quality and performance. The knives are unchanged from the DP line. Only the name is new.
The CLASSIC Bird's Beak Paring Knife 70mm is a specialty tool beloved by professional cooks trained in classical French technique. The curved blade is purpose-built for tourneing vegetables — the technique of cutting root vegetables into elegant seven-sided football shapes that is a staple of French cuisine — and for in-hand peeling work where the curve of the blade follows the contour of the ingredient naturally. At just 70mm and 1.9 oz it is the lightest knife in the line and nearly fatigue-free through prolonged detail work. The asymmetric grind — flat on the left, convex on the right — produces an exceptionally sharp edge that guides true and releases peeled matter cleanly. The black micarta handle is perfectly sized and flush throughout.
Care Instructions:
VG-10 stainless is low maintenance. Hand wash and dry promptly after use and avoid the dishwasher. Sharpen on quality water stones to maintain the fine edge.
||1.000 ||||1||1||1||0||||||||TOJIRO has established a benchmark for value-oriented Japanese kitchen knives from their facility in Sanjo City, Japan. The CLASSIC line — formerly known as the TOJIRO DP — is the range that set that standard. The knives are completely unchanged from the DP line. Only the name is new. If you have been researching the TOJIRO DP utility knife, this is the same knife.
The CLASSIC Boning and Utility Knife 150mm is one of the more versatile knives in the line. Its compact 152mm blade and slim 30mm height make it approachable and easy to control for cooks of any skill level, while the thin spine and convex grind give it the agility to handle filleting smaller fish, breaking down chicken with proper technique, peeling, and a wide range of smaller prep tasks. It is the kind of knife that earns a permanent spot on the cutting board as a go-to for tasks the gyuto is too large for and the petty is too short for. The VG-10 stainless core delivers excellent sharpness and edge retention, and the black micarta handle is durable and comfortable.
Care Instructions:
VG-10 stainless is low maintenance, but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on large bones or frozen foods. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings. Brand: TOJIRO Series: CLASSIC (formerly DP) Location: Sanjo City, Japan Construction: San Mai, Stamped Edge Steel: VG-10 Stainless Steel Cladding: Stainless Steel Edge Grind: Even, Convex Handle: Western (Yo) Scales: Black Micarta Weight: 3.0 oz (86 g) Blade Length: 152 mm Total Length: 265 mm Spine Thickness at Heel: 1.5 mm Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|todpbu16||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-bunka-160mm-171.png||||||TOJIRO CLASSIC Bunka 160mm||F-795||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||119.000 ||||||||||||1||1||1||0||||||||TOJIRO produces an extraordinarily wide range of Japanese kitchen knives from their facility in Sanjo City, Japan, and the CLASSIC line — formerly known as the Tojiro DP — sits at the heart of what has made the brand so beloved for so long. The knives are identical to the DP line. Only the name has changed. If you have been researching the Tojiro DP bunka, this is the same knife.
The CLASSIC Bunka 160mm is a distinctive and versatile knife that TOJIRO classifies as a kiritsuke but most cooks will recognize as a bunka — a compact, tall-ish blade with a fine reverse tanto tip that excels at vegetables, proteins, and detailed work in equal measure. The VG-10 stainless steel core is heat-treated for an outstanding balance of sharpness and edge retention, while the softer stainless cladding adds structural support and makes sharpening easy. The blade has a slight belly that allows for some rocking technique alongside the push and chop cuts most associated with the bunka format. The super-fine tip gets into tight spaces and handles detail work beautifully. The black micarta handle is comfortable and built to last. Please note that our sayas do not fit this knife — we recommend the blade guard instead.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.
This gift set brings together three of the most popular and practical knife sizes in the CLASSIC line — a 120mm petty for detail work and smaller tasks, a 170mm santoku for all-purpose everyday prep, and a 210mm gyuto as the primary chef knife for the full range of kitchen cutting. Every knife features a VG-10 stainless steel core for exceptional sharpness and edge retention, clad in softer stainless steel for added toughness and easy sharpening. The handles are made from black micarta with a full tang and three rivets — durable, hygienic, and comfortable through long prep sessions. This is a thoughtful and practical gift for any serious home cook or culinary student.
What Customers Are Saying:
Customers consistently praise this set for its out-of-the-box sharpness, excellent fit and finish, and the immediate improvement it brings to everyday kitchen tasks. It is a popular gift choice precisely because it covers so much ground in one package without compromise on quality.
Care Instructions:
Hand wash and dry all knives promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly to maintain peak performance.
||2.000 ||||1||1||1||0||||||||TOJIRO has spent decades building one of the most trusted lines of accessible Japanese kitchen knives in the world, and the CLASSIC series — formerly known as the Tojiro DP — is the heart of that legacy. The knives are completely unchanged from the DP line. Only the name is new. If you have been researching the Tojiro DP gokujo, this is the same knife.
The gokujo is a Japanese fillet and boning knife with a profile similar to a Western boning knife — a familiar shape for most cooks, but built with VG-10 stainless steel and TOJIRO precision. The accentuated curve of the 150mm blade makes it particularly well suited to filleting smaller fish like trout, snapper, and striped bass, as well as boning work that requires a thin, dexterous blade rather than the heft of a honesuki. The VG-10 core is heat-treated for exceptional sharpness and edge retention, and the black micarta handle is durable and comfortable through extended use. Fit and finish are excellent throughout, with a beautifully integrated bolster and flush rivets.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on large bones or frozen foods. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.
||2.000 ||||1||1||1||0||||||||TOJIRO has been producing world-class Japanese kitchen knives in Sanjo City for decades, and the CLASSIC line — formerly known as the Tojiro DP — remains one of the best introductions to serious Japanese cutlery available at any price. The knives are identical to the DP line. Only the name has changed. If you have been researching the Tojiro DP 180mm gyuto, this is the same knife.
The CLASSIC Gyuto 180mm is built around a VG-10 stainless steel core, carefully heat-treated for an excellent balance of sharpness, edge retention, and durability. At 183mm with a 44mm blade height it is considered compact by Japanese gyuto standards but sits right in the sweet spot for cooks who prefer shorter blades, work in tighter spaces, or are transitioning from a standard Western chef knife. The convex grind aids food separation, the tapered spine keeps the knife light and nimble, and the bolster curves smoothly into the blade for comfort in both pinch and racquet grip. The black micarta handle is durable and built to withstand the demands of a professional kitchen.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine convex edge and hone regularly between sharpenings.
||2.000 ||||1||1||0||0||||||||TOJIRO has been producing high-performance Japanese kitchen knives in Sanjo City, Japan for decades, and the CLASSIC line — formerly known as the Tojiro DP — remains one of the most respected entry points into serious Japanese cutlery anywhere in the world. The knives are unchanged from the DP line that built the brand its reputation. Only the name is new. If you have been researching the Tojiro DP F-808, this is the same knife.
The CLASSIC Gyuto 210mm is built around a VG-10 stainless steel core, carefully heat-treated for an exceptional balance of sharpness, edge retention, and durability. The softer stainless cladding adds structural support, improves toughness, and makes sharpening on water stones a genuinely easy experience. A subtle convex grind aids food separation and keeps the knife gliding through ingredients with minimal resistance. At just over 210mm with a 44mm blade height, this gyuto handles the full range of kitchen tasks — from fine vegetable work to breaking down proteins — and transitions naturally for cooks coming from 8 to 9 inch Western chef knives. The black micarta handle is durable, comfortable, and secured to a full stainless tang with three stainless rivets.
What Customers Are Saying:
Few knives at any price generate the kind of loyalty this one does. Home cooks reach for it daily for years without complaint. Professional cooks and culinary students call it the best bang for the buck they have found. Knife sharpeners who handle hundreds of blades consistently rate the VG-10 treatment as exceptional for the price. Customers who switch from German steel describe it as a revelation — faster prep, less fatigue, and edges that stay sharper longer. It is a go-to gift recommendation, a trusted workhorse in busy kitchens, and for many people the knife that started a lifelong appreciation for Japanese cutlery.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine convex edge and hone regularly between sharpenings.
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 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.
Average rating is 4.8
By: Debbie Ferguson
London UKA wonderful and fantastic knife. I would recommend it to anyone. And the delivery was very speedy - thank you chef knives to go!
0.3By: stevieo
dcvery nice santoku. excellent fit & finish.
I sharpened it up a little right out of the box which was easy enough. this is an excellent value for this knife.
0.3I sharpened it up a little right out of the box which was easy enough. this is an excellent value for this knife.
By: David Shoals
Westchester,NYThis knife came out of the box with a razor edge. The feel and use is superior to anything I’ve used. Like it’s part of me... I will be buying others.
0.3By: Simon
Ipswich AustraliaOnly one improvement I could suggest. I would have liked the makers insignia engraved rather than painted. Other than that its great,great balance,great edge,great finish. Service from CKTG brilliant,2 weeks from order in the US to knife being in my kitchen in Australia.
0.3This 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 that 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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tavghadasl24||item-1||solidtemplate||tahada||https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-slicer-240mm-113.png||||||Takayuki VG-10 Hammered Damascus Sujihiki 240mm||7397||kitchen-knives > takayuki-knives > tahada||Knife Brands > Takayuki Knives > Takayuki VG-10 Hammered Damascus Western Handle > ||185.000 ||||||||||||1||1||1||0||||||||The Takayuki Damascus Hammered VG-10 Sujihiki is a knife that adheres to the ancient goals and principles 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 almost any time 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 dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
The smiths at Sakai Takayuki have fashioned this 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 that 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 reverse tanto profile also offers a compelling aesthetic, especially when realized in this hammered Damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle 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 an 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. At this blade length, these chef's knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. The edge length comes in at 215mm, and, combined with the slightly shorter height of 45mm, results in a slim blade that resembles a classic French profile knife. It is double-sided, so it is useful to right- and left-handed users.
This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price.
For many home cooks, the 240mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife you can reach for time after time, task after task. At this blade length, these chef's knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. They are double-sided, so they are useful to right- and left-handed users.
This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price.
This is a great-looking knife that is a breeze to maintain and performs like a champ.
Each knife is adorned with a handle skillfully shaped into an octagonal form, utilizing Japanese maple and red pakka wood.
This 200mm wa kengata sits closer to a gyuto than a classic bunka in its proportions - the blade height is lower and the edge length longer than a standard bunka, which gives it a more versatile cutting profile while keeping the distinctive reverse tanto tip. The VG-10 stainless core is clad in Damascus stainless in a San Mai construction, with a hammered (tsuchime) finish applied above the shinogi that contrasts beautifully with the flowing Damascus pattern on the lower blade road. The octagonal handle is made from maple and red pakka wood - a clean, traditional combination that keeps the knife light and well-balanced in the hand.
What Customers Are Saying: Both reviewers highlight the visual impact of the blade - the combination of hammered finish, Damascus layering, and the distinctive kengata profile makes this one of the more striking knives on the site. One reviewer notes the VG-10 sharpens more easily on stones than the same steel from other makers, and calls it a go-to everyday knife. The other appreciated the overall quality for the price and noted the edge was good out of the box and came up well on stones. Both confirm the knife runs slightly longer than the stated 200mm.
- Brand: Sakai Takayuki
- Location: Sakai, Japan
- Construction: San Mai
- Edge Steel: VG-10 Stainless
- Cladding: Damascus Stainless
- Finish: Tsuchime (Hammered)
- Handle: Maple and Red Pakka Wood Octagonal
- Weight: 5.3 oz (152 g)
- Blade Length: 201 mm
- Total Length: 360 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 49 mm
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to keep the edge performing between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sata33ladavg||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-33-layer-damascus-vg-10-nakiri-160mm-54.png||||||Takayuki VG-10 Hammered Damascus Wa Nakiri 160mm||7433||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||175.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki 33-Layer Damascus Series offers unparalleled quality at an incredible value. Expertly forged with a VG-10 core steel and enveloped in 33 layers of stainless Damascus, this knife boasts a hardness rating of 60-61 HRC, ensuring outstanding durability, prolonged edge retention, and straightforward sharpening. Featuring a tsuchime (hammered) finish, the blade's aesthetic appeal is matched by its practicality, reducing food adhesion for a smoother cutting experience. The handle's octagonal design is meticulously crafted from walnut and pakka wood, blending form with function for a comfortable and secure grip.
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 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 that 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 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 an affordable price.
Weighing just under 140g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 44mm blade height provide exceptional control for precise cuts. The signature Bunka-style tip enhances its functionality, making it ideal for slicing, dicing, and fine detail work.
The elegant ebony octagonal handle offers a comfortable grip and timeless aesthetic, ensuring it feels balanced and secure in hand. Perfect for both professional chefs and passionate home cooks, the Takayuki VG-10 Nashiji Bunka represents the pinnacle of Japanese craftsmanship.
Weighing just under 90g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 29mm blade height provide exceptional control for precise cuts. The generous length enhances its functionality, making it ideal for slicing and dicing, as well as fine detail work.
The elegant ebony octagonal handle offers a comfortable grip and timeless aesthetic, ensuring it feels balanced and secure in hand. Perfect for both professional chefs and passionate home cooks, the Takayuki VG-10 Nashiji Petty 150mm represents the pinnacle of Japanese craftsmanship.
Discover the Sakai Takayuki Zangetsu Series—precision-forged in Sakai, Japan using Ginsan (Silver #3) stainless steel for superb sharpness, edge retention, and rust resistance. Featuring a unique arched blade and octagonal wenge wood handle with buffalo horn ferrule, these knives offer a perfect balance of tradition, performance, and style.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|notsure||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/not-sure-129.png||||||Takayuki Zangetsu Ginsan Sakimaru 300mm||4237||newarrivals||New Arrivals > ||800.000 ||||||||||||1||1||1||0||||||||The Sakai Takayuki Zangetsu Series is crafted with precision by skilled artisans in Sakai. They feature a unique arched blade. Each knife in this series is forged and honed individually, ensuring exceptional quality and performance. These knives are made from Ginsan (Silver paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.
The handle, made from premium wenge wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn tsuba, or ferrule, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.
We highly recommend the Zangetsu series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift.
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 blade is forged from Ginsan Silver #3 — a stainless steel that behaves more like a carbon steel in terms of edge quality and sharpening response, while offering the corrosion resistance that makes it practical for professional environments. At 60 HRC it holds an exceptional edge and rewards careful sharpening technique with results that approach the best carbon steels in the category. The kasumi finish — a hazy, contrast-polished surface — is traditional to single bevel Japanese knives and reflects the craftsmanship of the Sakai method. The sakimaru-takohiki format is a variation on the takohiki, distinguished by its rounded tip, and is designed specifically for pull slicing raw fish with minimal resistance and maximum precision. The octagonal wenge handle is fitted with a buffalo horn ferrule and sits naturally in hand, its wood grain texture adding grip and character in equal measure. A matching saya is included for safe storage and transport.
Care Instructions: Ginsan Silver #3 is a low maintenance stainless steel that hand washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. As a single bevel knife, sharpening should be done on quality water stones by someone familiar with single bevel geometry — the flat side requires only light lapping while the hollow grind side is sharpened on the bevel. Treat the wenge handle periodically with camellia or board oil to keep the wood from drying out.
- Maker: Aoki Hamono
- Location: Sakai, Japan
- Brand: Takayuki Zangetsu
- Core Steel: Ginsan Silver #3 (Gingami)
- Cladding: Stainless Steel
- HRC: 60 +/-1
- Finish: Kasumi (Hazy)
- Edge Grind: Single Bevel
- Bevel: Right-Handed
- Handle: Octagonal Wenge Wood
- Ferrule: Buffalo Horn
- Blade Length: 360mm
- Total Length: 530mm
- Weight: 11.5 oz (327g)
- Saya: Included
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tasmgysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/takeda-small-gyuto-saya-92.png||||||Takeda Gyuto Saya Small||TakedaSaya-GyutoS||specials > linecooks > sayas > othersayas||Resources > For Professionals > Sayas > CKTG Sayas > ||40.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tahast||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-hamono-sticker-82.png||||||Takeda Hamono Blacksmith Woman Sticker||Blacksmith-Woman||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||1.000 ||||||||||||1||1||1||0||||||||Takeda makes a lot of stickers and this one is a fun one. Measures 98mm x 60mm including the border.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takedacoin||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-coin-92.png||||||Takeda Hamono Coin||TakedaCoin||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||12.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takeda-knives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/takeda-knives-56.png||||||Takeda Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||1.000 ||||1||1||0||0||||tastclfu18 tastclya22 tastclna tastclbu takedagyuto tastclbu21 tastclgyme tastclassmya tastclki taascl taclas tahast takedacoin||||Takeda Hamono was founded in 1920 and moved to Niimi in 1951 and produces hand-forged blades and tools such as kitchen knives, hoes, hatchets, etc. The third generation master blacksmith, Shosui Takeda, has succeeded in forging blades from the high quality carbon steel called Aogami Super Steel (AS). His knives are forged by hand with his small staff of master smiths. Each blade holds its edge extraordinarily well and resharpens easily.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taclas||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-cleaver-as-13.png||||||Takeda NAS Chuka Bocho Large||Takeda-Cleaver-AS||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||1120.000 ||||||||||||1||1||1||0||||||||One Per Customer – Limited Availability
For nearly a century, Takeda Hamono has been handcrafting exceptional Japanese knives and tools in Niimi, Japan. Forged by Shosui Takeda and his small team, these blades are known for their distinctive geometry, expertly heat-treated Aogami Super steel, and uncompromising cutting performance. Lightweight construction, tall blade profiles, and Takeda’s unmistakable kurouchi finish give each knife a character that is immediately recognizable.
This series features an Aogami Super carbon steel core clad in softer stainless steel, reducing reactivity and simplifying maintenance while preserving the keen edge and edge retention the steel is prized for. Despite its large, ultra-tall profile, the Takeda AS Stainless Clad Large Cleaver remains remarkably light and responsive in hand. Thin geometry and acute edge bevels allow the high-performance core steel to deliver exceptional sharpness, precision, and efficiency, particularly in vegetable preparation and chopping tasks.
For cooks seeking a high-performance Japanese cleaver that is thin, tall, easy to maintain, and built for precision cutting, the Takeda AS Stainless Clad Large Cleaver represents the very best of traditional Japanese blacksmithing paired with modern practicality.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the cleaver safely when not in use.
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tastclbu||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-bunka-102.png||||||Takeda Stainless Clad Bunka 160mm||TakedaNAS-BannoBunka170||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||500.000 ||||||
Average rating is 5
By: Joseph
RozarioUnique shape that outshines it’s contemporaries. Takeda doesn’t produce average blades and this is another prime example!
0.3Bunkas are essentially nakiri-style knives with an angled tip added for extra versatility, and Takeda’s interpretation is a standout example of the form. This knife features a tall blade with a very thin, high edge bevel and a precise 50/50 compound grind that excels at push cutting, chopping, and fine tip work.
The core steel is Aogami Super, heat treated to approximately 62 HRC. This allows the blade to take an exceptionally sharp edge while maintaining enough toughness for real-world kitchen use. Edge retention is excellent, and the steel responds beautifully to sharpening.
The carbon steel core is laminated with stainless cladding and finished with Takeda’s signature kurouchi surface. This construction helps reduce maintenance while preserving the performance and character that Takeda knives are known for. Food release is strong for a blade of this height, and the thin grind makes cutting feel effortless.
Takeda knives have developed a cult following among knife enthusiasts and are widely regarded as a benchmark for tall Japanese performance cutlery. Each knife is forged and ground entirely by hand, resulting in subtle variations that make every piece unique.
Care Instructions: Hand wash only and dry immediately after use. Although the blade has stainless cladding, the exposed carbon steel edge can patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Limit: One per customer.
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taascl||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-as-classic-113.png||||||Takeda Stainless Clad Cleaver Small||Takeda-Cleaver||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||1050.000 ||||||||||||1||1||1||0||||||||One Per Customer – Limited Availability
For nearly a century, Takeda Hamono has produced knives that set the benchmark for performance-focused Japanese cutlery. Forged by Shosui Takeda and his small team in Niimi, Japan, these blades are known for their distinctive geometry, tall profiles, and expertly heat-treated Aogami Super steel.
This cleaver features an Aogami Super carbon steel core clad in softer stainless steel, reducing reactivity and simplifying maintenance without compromising cutting performance. Finished with Takeda’s signature kurouchi surface, the blade retains a bold, unmistakable character while offering smoother food release than traditional fully reactive designs.
Despite its exceptionally tall blade height and substantial presence on the board, the Takeda AS Stainless Clad Cleaver remains impressively lightweight and responsive. Thin geometry and acute edge bevels allow the high-performance core steel to shine, delivering excellent sharpness, precision, and efficiency—especially in vegetable preparation and push cutting.
For cooks seeking a thin, tall cleaver with outstanding cutting ability, reduced maintenance, and unmistakable hand-forged craftsmanship, this Takeda cleaver stands in a class of its own.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tastclfu18||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-funayuki-180mm-74.png||||||Takeda Stainless Clad Funayuki 180mm||TakedaNAS-Funayuki||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||500.000 ||||||||||||1||1||1||0||||||||Takeda Aogami Super Stainless Clad Gyuto-Style Funayuki 180mm
This gyuto-style funayuki combines the nimble feel of a traditional funayuki with the taller blade height and cutting authority of a compact chef’s knife. The added height provides excellent knuckle clearance and stability, making it a highly versatile option for both push cutting and longer slicing motions.
Takeda’s distinctive geometry defines the performance of this blade. It features an even 50/50 compound grind with an exceptionally tall, thin edge bevel that delivers outstanding cutting efficiency and clean food release. The core steel is Aogami Super, heat-treated to approximately 62 HRC. This treatment allows the blade to take an extremely sharp edge while maintaining durability and excellent edge retention in daily use.
The carbon steel core is clad in stainless steel and finished with Takeda’s signature kurouchi surface. This construction improves corrosion resistance and reduces maintenance while preserving the crisp feedback and cutting feel that have earned Takeda knives a devoted following. Many enthusiasts consider Takeda knives to be the benchmark for tall, performance-driven Japanese cutlery.
Care Instructions: Hand wash only and dry immediately after use. While the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Limit: One per customer.
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|takedagyuto||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-gyuto-small-210mm-205.png||||||Takeda Stainless Clad Gyuto 210mm With Saya||TakedaNAS-Gyuto210||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||560.000 ||||||
||||||1||1||1||0||||||||One Per Customer – Limited AvailabilityFor nearly a century, Takeda Hamono has produced knives that set the standard for performance-driven Japanese cutlery. Forged by Shosui Takeda and his small team in Niimi, Japan, these blades are known for their distinctive geometry, tall profiles, and exceptional cutting efficiency.
This gyuto features an Aogami Super steel core, heat treated to deliver excellent edge retention, sharpness, and durability. The blade is ground with Takeda’s characteristic even 50/50 compound grind and thin, acute edge bevels, allowing it to move effortlessly through food while maintaining excellent edge stability. Despite its ultra-tall profile and substantial blade height, the knife remains impressively lightweight and well balanced in hand.
The carbon steel core is clad in softer stainless steel and finished with Takeda’s signature kurouchi surface. This san mai construction reduces reactivity and simplifies maintenance while preserving the crisp feedback and cutting feel that Takeda knives are celebrated for. For cooks seeking a thin, tall gyuto with outstanding performance and unmistakable hand-forged character, this knife stands among the very best.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tastclgyme||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-gyuto-medium-140.png||||||Takeda Stainless Clad Gyuto 240mm||TakedaNAS-Gyuto240||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||630.000 ||||||
Average rating is 5
By: Scotty
Seal Beach,CAIt doesn’t take long to realize just how special this knife is once you hold and use one for the first time. Thanks Mark and Sue for providing such amazing customer service... And Josh for the beautiful saya. Chef Knives To Go is the best.
0.3This gyuto features a core of Aogami Super steel, prized for its fine grain structure and ability to be heat treated to high hardness while remaining responsive on the stones. The result is a blade that takes a very refined edge, holds it well, and sharpens cleanly with proper technique.
The carbon steel core is clad in stainless steel, improving corrosion resistance and simplifying maintenance without sacrificing cutting performance. The kurouchi finish on the Stainless Clad series is smoother than Takeda’s Classic line, reducing drag through food while preserving the maker’s iconic, rustic appearance.
Blade geometry plays a major role in the knife’s performance. The gyuto is ground with an even 50/50 compound grind, featuring a rounded shoulder and an acute edge angle that promote excellent cutting efficiency and food separation. A long, relatively flat section near the heel supports push cutting and chopping, while the gently curved profile toward the tip allows for comfortable rocking. The handle is crafted from rosewood and fitted with a black pakka wood ferrule for durability and balance.
Saya Included.
Limit: One per customer.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tastclbu21||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-bunka-210mm-308.png||||||Takeda Stainless Clad Kiritsuke 220mm||TakedaNAS-Kiri||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||560.000 ||||||||||||1||1||1||0||||||||Third-generation blacksmith Shosui Takeda is world-renowned for his unmistakable approach to forging kitchen knives from Aogami Super steel. Takeda knives are instantly recognizable by their dramatic blade height, bold kurouchi finish, and unmistakably raw, almost weapon-like aesthetic that has earned them a cult following among knife enthusiasts.
This knife comes from Takeda’s Stainless Clad series, where the ultra-hard Aogami Super core is sandwiched between layers of softer stainless steel. This traditional construction method, known as san mai—literally “three flat things”—provides the best of both worlds: exceptional edge retention and cutting performance at the core, with improved corrosion resistance from the stainless cladding. The spine remains unclad, so the exposed carbon steel should be wiped clean and dried after use to prevent rust.
Takeda’s handmade blades often run slightly longer than their stated length, with this knife measuring approximately 220mm along the edge. Each example will vary subtly in length, height, and character—part of the appeal of true hand-forged craftsmanship. The blade features an even 50/50 edge grind, a kurouchi finish carried all the way to the edge, and hand-engraved kanji that reinforce the knife’s traditional roots.
With its exceptionally tall blade and generous knuckle clearance, this knife excels as a versatile all-around performer. The flatter edge profile is especially well suited for push cutting, making it a favorite among professional cooks and serious home chefs alike. We believe every knife enthusiast should experience a Takeda at least once—and this kiritsuke is a standout example of why the brand is so iconic.
One per customer.
Care Instructions: Hand wash only. Dry thoroughly after each use, paying special attention to the exposed carbon steel near the edge and spine. Do not leave wet or store in a damp environment.
The Takeda Stainless Clad Kiritsuke stands out for its exceptional blade height. Unlike traditional kiritsuke profiles that favor slicing, this version behaves more like an elongated bunka, offering outstanding stability and authority on the board. The tall profile makes it especially effective for vegetable preparation and push cutting, while the blade’s thin geometry delivers excellent cutting efficiency. The even 50/50 grind and edge bevel make the knife suitable for both left- and right-handed users.
Limit: One per customer.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tastclna||item-1||solidtemplate||wehana||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-nakiri-64.png||||||Takeda Stainless Clad Nakiri 170mm||Takeda-Nakiri||resources > nakiri-knives > wehana||Knife Types > Nakiris > Western Handled Nakiris > ||500.000 ||||||||||||1||1||1||0||||||||Takeda Aogami Super Stainless Clad Nakiri 170mm
The nakiri is a classic Japanese vegetable knife, prized for its tall blade and straight edge, and Takeda’s version is widely regarded as one of the finest performance-oriented examples available. This knife features a precise 50/50 compound grind with an exceptionally tall, thin edge bevel that delivers outstanding cutting efficiency, especially for push cutting and chopping.
At the core is Aogami Super steel, heat treated to approximately 62 HRC. This treatment allows the blade to take an extremely sharp edge while maintaining durability and excellent edge retention. The steel sharpens cleanly and rewards careful technique with long-lasting performance.
The carbon steel core is clad in stainless steel and finished with Takeda’s signature kurouchi surface. This construction improves corrosion resistance and reduces maintenance while preserving the feel and cutting ability that have earned Takeda knives a devoted following among knife enthusiasts worldwide. Many consider Takeda knives to represent the gold standard in tall Japanese performance cutlery.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use. We don't have a saya that fits this knife.
Limit: One per customer.
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tastclassmya||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-as-small-yanagiba-180mm-104.png||||||Takeda Stainless Clad Sasanoha 250mm||TakedaNAS-Sasanoha-Large||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||630.000 ||||||||||||1||1||1||0||||||||Forged in Niimi, Japan by Shosui Takeda and his team, this Sasanoha-style gyuto reflects the distinctive craftsmanship that has made Takeda knives so highly regarded worldwide. Known for their exceptional height, thin grinds, and remarkably light weight, Takeda knives deliver a cutting feel that is both precise and effortless.
At the core of this blade is Aogami Super steel, a premium carbon steel prized for its fine grain structure and ability to take a very sharp, refined edge while maintaining excellent edge retention. The blade is ground evenly at 50/50, making it suitable for both left- and right-handed users. Its thin, responsive feel allows it to excel at slicing, carving, and fine detail work, while still performing confidently as a primary prep knife.
The carbon steel core is clad in stainless steel and finished with Takeda’s signature kurouchi surface. This san mai construction improves corrosion resistance and reduces maintenance without sacrificing the lively feedback and cutting performance that define Takeda’s work. Lightweight, thin, and highly versatile, this Sasanoha-style gyuto is well suited for professional kitchens as well as serious home cooks seeking a true all-purpose knife.
Saya Included.
Limit: One per customer.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tastclya22||item-1||solidtemplate||takeda-knives||https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-yanagiba-220mm-13.png||||||Takeda Stainless Clad Yanagiba 220mm||TakedaNAS-Yanagi220||specials > forknco > takeda-knives||Resources > For Knife Collectors > Takeda Knives > ||560.000 ||||||||||||1||1||1||0||||||||Takeda Aogami Super Stainless Clad Sujihiki 220mm
This long, slender blade is designed for precision slicing and clean draw cuts, making it an excellent choice for proteins, portioning, and fine prep where control and edge stability matter most. Despite its lean profile, it still carries the unmistakable cutting feel that defines Takeda’s work.
Takeda’s signature geometry plays a key role in the knife’s performance. The blade features an even 50/50 compound grind with a tall, thin edge bevel that allows it to glide effortlessly through food with minimal resistance. At the core is Aogami Super steel, heat treated to approximately 62 HRC. This heat treatment strikes an ideal balance between toughness and edge retention, allowing the blade to take a very sharp edge and hold it through extended use.
The carbon steel core is clad in stainless steel and finished with Takeda’s distinctive kurouchi surface. This san mai construction improves corrosion resistance and reduces maintenance while preserving the lively feedback and cutting efficiency Takeda knives are known for. Among enthusiasts of performance-driven Japanese cutlery, Takeda knives are widely regarded as a benchmark for craftsmanship and cutting ability.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Limit: One per customer.
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tallnakiris||item.||solidtemplate||nakiri-knives||https://s.turbifycdn.com/aah/chefknivestogo/tall-nakiris-94.png||||||Tall Nakiris||||resources > nakiri-knives||Knife Types > Nakiris > ||||||makovgdatana||||||||0||1||0||0||||chkiwh2na161 ensrna16 kiri1 makovgdatana mabl2natanau matsubara2 mag3na16 dalesptana17 mawafabl2na1 mabl2wafatan mag3natana18 moastana maokbl2tana yoastana18 hish1tana18 yofuwh1tana||||This is a new category and we'll be adding more of them during 2018. Tall nakiris could also be named baby cleavers since they're longer and taller than a normal nakiri knife and have a small cleaver vibe to them. Very fun to use with the extra height these provide. Any cleaver we have over 55mm tall will be put in this section as well as the section for handle type. This section is organized by blade length and then by the manufacturer.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yota1||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-52.png||||||Tanaka (Yoshikazu) Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||yotabl1pe12 yotabl1pe15 yotabl1bu16 yotabl1na18 yotabl1gy18 tabl1kugy21 yotabl1gy24 yotawh2bu16 yotawh2gy24||||Yoshikazu Tanaka Blue #1 Kurouchi. Mr Tanaka is a master blacksmith that works along with his two sons in Sakai, Japan. His blades are exquisite and he works with many of the best sharpeners in Sakai.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2na||item.||solidtemplate||tanaka-knives||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-nashiji-65.png||||||Tanaka Blue #2 Nashiji||||specials > forknco > tanaka-knives||Resources > For Knife Collectors > Tanaka, (Shigeki) > ||||||||||||||0||1||0||0||||tabl2migy21||||Shigeki Tanaka make these excellent blades using Blue #2 steel and clad with stainless steel with a blacksmith finish called Nashiji which means Pear Skin.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl2migy21||item-1||solidtemplate||tabl2na||https://s.turbifycdn.com/aah/chefknivestogo/tankaka-blue-2-kiyaki-gyuto-210mm-114.png||||||Tanaka Blue #2 Nashiji Gyuto 190mm||TA-106||specials > forknco > tanaka-knives > tabl2na||Resources > For Knife Collectors > Tanaka, (Shigeki) > Tanaka Blue #2 Nashiji > ||139.950 ||||||||||||1||1||1||0||||||||Shigeki Tanaka works from Miki, a city in Hyogo Prefecture with over 400 years of continuous blade-making history. He is one of Japan's most respected independent blacksmiths - a craftsman who has built a following among serious knife buyers not through marketing but through consistent quality across a range of steels and formats. The Blue #2 Nashiji line is one of his most approachable: san mai construction with a reactive carbon core and stainless cladding, giving you genuine Japanese carbon performance with day-to-day maintenance that does not demand the same vigilance as a fully reactive blade.
At 190mm this gyuto (Japan's all-purpose chef knife) sits at the compact end of the format - nimble enough for detail work, still useful for most prep tasks, and a natural fit for cooks who prefer a lighter knife or work in tighter spaces. The Blue #2 (Aogami 2) core is hardened to 62-63 HRC, meaningfully harder than most stainless-only gyutos in this range, which translates to better edge retention and a sharpening response that rewards quality water stones. The nashiji (pear skin) cladding finish gives the blade a softly textured surface that aids food release and hides the minor marks of daily use. The hand-engraved blade, walnut octagonal handle, and pakka wood ferrule reflect the level of finish attention that has made Tanaka a consistent favorite at CKTG.
Care Instructions: The Blue #2 core is reactive and will develop a patina over time despite the stainless cladding - some patina can form at the edge. Wipe and dry the blade after use and avoid leaving acidic foods on the cutting edge. Hand wash only. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
- Blacksmith: Shigeki Tanaka
- Location: Miki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami 2) Carbon Steel
- Cladding: Stainless
- Finish: Nashiji (Pear Skin)
- HRC: 62-63
- Engraving: Hand Engraved
- Edge Grind: Even
- Handle: Walnut Octagonal
- Ferrule: Pakka Wood
- Weight: 5 oz (148g)
- Blade Length: 185mm
- Total Length: 325mm
- Spine Thickness at Base: 3mm
- Blade Height: 45.5mm
What makes these Sekiso knives special is Tanaka’s outstanding convex grind, which lets the blade glide cleanly through food with minimal resistance. The balance hits a sweet spot—not too thin, not too thick—making it a confident middleweight performer. It comes extremely sharp out of the box and usually needs nothing more than light stropping to reach peak sharpness. This is a serious working knife that rewards good technique and proper care.
Care Instructions: This knife is fully reactive. Wash and dry immediately after use. Do not leave wet or store in a damp environment. A light coat of food-safe oil can be applied to the blade for added protection when not in use.
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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tanakadamascus||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-sekiso-damascus-66.png||||||Tanaka Sekiso Damascus Blue #2||||shopbysteel > blue2steel||Shop by Steel > Blue #2 Steel > ||||||tasebl2gy24c tasebl2gy27c tasedabl2ya2||||||||0||1||0||0||||tabl2sesa16 tasebl2dabu1||||The Tanaka Sekiso series of knives by Tanaka features handmade custom knives that are hot forged with Damascus blades. The core blade is made from Hitachi Blue Paper Steel. The knives come with a wood handle and buffalo horn ferrule. These are excellent quality knives and have superior sharpness and durability out of the box.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tanaka-knives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-knives-53.png||||||Tanaka, (Shigeki)||||specials > forknco||Resources > For Knife Collectors > ||||||||||1.000 ||||1||1||0||0||||allshtakn tanakadamascus tabl2na shtamagisa16||||Tanaka knives are made in a small traditional workshop in Miki City by Shigeki Tanaka and a small crew of his employees. Each Tanaka knife is hand-forged in the traditional way, as it has been done for hundreds of years in Japan. Tanaka-san is turning out excellent knives at a reasonable price. We have proudly offered these knives since 2008.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|taniknives||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/tani-knives-62.png||||||Tani Knives||||shopbysteel > white2steel||Shop by Steel > White #2 Steel > ||||||||||||||0||1||0||0||||tash2de15 tash2de16 ebwh2na16 ebuchibunka tash2de18 tash2us18 ebwh2gy211 tawh2gy24 tash2ya21 tash2ya24 tash2ya27 tash2ya30||||Here are some stunning knives from second-generation blacksmith Yuzou Tani, who works in Sakai, Japan. Born in 1962, Tani San has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ebuchibunka||item-1||solidtemplate||taniknives||https://s.turbifycdn.com/aah/chefknivestogo/ebuchi-bunka-95.png||||||Tani White #2 Bunka 170mm||OE-TA-101||shopbysteel > white2steel > taniknives||Shop by Steel > White #2 Steel > Tani Knives > ||185.000 ||||||||||||1||1||1||0||||||||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 about 7mm at the heel. It has a single bevel set for right-handed users. There is a very slight concave grind to the back side (ura) and the front features a nice primary bevel with a small micro bevel on the edge. The Tani Shirogami 2 Deba has an octagonal-shaped magnolia wood handle with buffalo horn ferrule, which perfectly matches the look and balance of the blade.
The Tani White #2 line of single-bevel knives is a new addition to this great value line of kitchen knives forged by blacksmith Tani san. He is a second-generation craftsman who plies his trade out of his shop in Sakai City. We are very impressed with the knives he is making from Hitachi White #2 steel. We think you will be too!
Fast forward a few hundred years and the deba still occupies a spot on the podium in the Japanese kitchen, along with its trinity siblings, the yanagiba and usuba.
Tani makes this knife out of White #2 steel, a Hitachi product that is favored by many makers, especially when building single-beveled blades. It has a great ability to be sharpened to the most acute angles, which is very desirable when making knives with this geometry. The core is clad ni-mai style with a soft iron. It has a migaki (polished) finish on the upper blade road and a soft satin below it down to the exposed core.
The traditional and finely finished octagonal handle is made from magnolia wood and buffalo horn.
Yuzou Tani is a smith who works in Sakai, Japan. Mr. Tani was born in 1962, and he has been in this job for over 35 years. The company bearing his name was established 50 years ago by his father, who is the 1st generation. Tani-san makes all of his blades by hand and also laminates the steel himself.
The edge steel used by Tani for this beautiful deba is Shirogami # 2 high carbon steel, which is made by Hitachi Metals. This steel is a crowd favorite and Japanese smiths are drawn to use it in their single-bevel knives due to its ability to take a very acute edge. He laminates the inner core with a soft iron for strength and durability. As it is also a reactive cladding, care needs to be taken to clean and dry the blade between uses.
This is a classic deba, so it is single beveled and is only useful to right-handed users. This particular knife comes with a simple but elegant octagonal magnolia wood handle with a buffalo horn ferrule. Together with the stunning blade work, this is a knife that is both functional and beautiful.
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!
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!
The construction is hammer-forged san-mai with the core steel being clad with a soft iron that covers both sides of the core but is not wrapped over the spine, so the core is exposed at the edge and spine. The primary bevel starts about 2/3 down the face and is given a nice hairline fish. This contrasts very well with the migaki (polished) finished main face. Construction and fit and finish are very well executed, especially for a knife at this price point.
The octagonal handle is made from keyaki wood with a brown pakka wood ferrule.
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 over 35 years. The shop bearing his family name was established 50 years ago by his father. He took over the reins of the family business when his father retired a few years ago. We have a great affinity towards smiths who do most of the work themselves, and Tani-san not only makes all of his blades by hand, but he laminates the steel, too.
The blade is made from a popular steel called White #2. This is a very good steel for knives as it is rightfully regarded as both durable and easy to sharpen. White steels are particularly liked for making single-bevel knives as they can take an extremely fine edge. The core (hagane) is covered with a soft iron cladding (jigane) in the ni-mai style of awase. This adds strength to the blade while reducing the weight. It also makes the knife easier to manufacture than single steel types.
The grinds are extremely well executed, as are the overall fit and finish of the blade and handle. Given its very competitive price, we highly recommend this lovely yanagiba.
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 keyaki wood with a brown ferrule. This is a very fine yanagiba that is entirely made by one man. Given the very affordable price, it represents an amazing opportunity to own a classic Japanese slicer made in the traditional way.
The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course you do need some serious board space to utilize its full size.
Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand-forged in the ni-mai style of awase, which enhances the strength and durability of the knife.
Like all three traditional Japanese kitchen knives, this yanagi features a single-bevel design. So, as is the case with most single-bevel knives, this one is only suitable for right-handed users. The carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful, slim blade is complemented by a traditional octagonal handle made from keyaki wood and brown pakka wood for the ferrule.
Built with an AUS-8 stainless core hardened to 58–60 HRC and clad in 33 layers of Damascus steel, this knife balances durability, corrosion resistance, and ease of sharpening. AUS-8 is known for being tough and responsive to quick touch-ups, allowing you to maintain a fresh, smooth edge with minimal effort. The octagonal laminated reinforced wood handle provides a secure, comfortable grip. As with all quality Japanese knives, avoid bones, frozen foods, and hard cutting surfaces to prevent edge damage.
Care Instructions: Hand wash only. Dry immediately after cleaning. Do not use on bones, frozen foods, metal, glass, or stone surfaces. Always use a proper cutting board.
Built with a VG-10 stainless core hardened to 61 HRC and protected by a 3-layer stamped construction, this knife delivers strong edge retention, corrosion resistance, and reliable daily performance. VG-10 takes a very fine edge and sharpens cleanly while remaining durable in normal kitchen use. The walnut handle keeps the knife light and balanced at just 4.1 ounces. As with all harder Japanese knives, avoid bones, frozen foods, and hard cutting surfaces to prevent chipping.
Care Instructions: Hand wash only. Dry immediately after cleaning. Do not use on bones, frozen foods, metal, glass, or stone surfaces. Always use a proper cutting board.
Crafted with a VG-10 stainless core hardened to 61 HRC and protected by a 3-layer stamped construction, this petty delivers excellent edge retention, corrosion resistance, and easy maintenance. VG-10 is known for taking a very fine edge while remaining durable for everyday kitchen use. The walnut handle provides a warm, natural grip and balanced feel. As with all harder Japanese knives, avoid bones, frozen foods, and hard cutting surfaces to prevent chipping.
Care Instructions: Hand wash only. Dry immediately after cleaning. Do not use on bones, frozen foods, metal, glass, or stone surfaces. Always use a proper cutting board.
For kitchen use only. Do not use on knives or other easily scratched surfaces.
The 3.9-inch food-grade stainless steel probe registers temperature in 3 to 5 seconds across a range of -32 to 302 degrees Fahrenheit, with accuracy to within 0.9 degrees — precise enough for any cooking task from thin proteins to thick roasts. The foldable probe design locks into the base for safe storage and clean transport, and the magnetic back allows the thermometer to be mounted on a refrigerator, oven door, or any metal surface for quick access during service. An auto shutoff activates after 10 minutes of inactivity to preserve battery life. A battery is included and an operating guide comes in the box. The compact form factor and included temperature reference guide on the unit itself make it a natural choice for less experienced cooks as well as line cooks who need a reliable backup.
What Customers Are Saying: Reviewers describe the speed and accuracy as punching well above the price point, with one noting it performs comparably to thermometers that cost significantly more. The compact folding design earns specific praise for portability and ease of use, and the temperature reference guide printed on the unit is noted as a genuinely useful detail for home cooks. One reviewer used it successfully on a beef wellington — the kind of high-stakes cook where a reliable thermometer earns its place permanently in the kitchen.
Care Instructions: Hand wash the probe with warm soapy water after each use and dry thoroughly. Do not submerge the body of the thermometer. Store with the probe folded and locked to protect the tip.
- Brand: Telex
- Probe Material: Food-Grade Stainless Steel
- Probe Length: 3.9"
- Temperature Range: -32°F to 302°F
- Accuracy: ±0.9°F
- Read Time: 3 to 5 seconds
- Features: Foldable probe, magnetic back, hanging hook, auto shutoff (10 min)
- Battery: Included
- Operating Guide: Included
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetobecat||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-beckoning-cat-76.png||||||Tenugui Towel: Beckoning Cat||51178||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||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).
This playful blowfish tenugui features a classic Japanese motif printed in deep indigo with crisp white accents. Tenugui are traditional Japanese cotton towels known for their smooth, lightweight feel and quick-drying nature, making them very different from thick Western terrycloth towels. The bold design and flat weave also make them ideal for decorative use.
At our shop, we often hang tenugui on the wall or use them as table runners and accents, but they work just as well as everyday towels for the kitchen, travel, or gym. Affordable and fun to collect, tenugui are commonly found throughout Japan in gift shops and specialty stores and are appreciated for both their practicality and artistry.
Care Instructions: Please note that dyed tenugui may fade slightly during the first 2–3 washes. Wash separately using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed and will fray slightly over time; simply trim loose threads as needed—the fraying will naturally stop and form a soft fringe.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoblwa||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-waves-80.png||||||Tenugui Towel: Blue Waves||33220||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetobufi||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-bubble-fish-110.png||||||Tenugui Towel: Bubble Fish||33041||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||9.950 ||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoch||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-chrysanthemum-76.png||||||Tenugui Towel: Chrysanthemum||33484||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetodr||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-dragonflies-56.png||||||Tenugui Towel: Dragonflies on Navy||33202||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoebwh||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-ebisu-whale-76.png||||||Tenugui Towel: Ebisu Whale||120121||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||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).
This Fire Flies tenugui is an inexpensive and fun piece to collect or gift. At our office, we often hang tenugui on the wall or use them as decorative table runners. You’ll find similar towels in gift shops and specialty stores all across Japan, each with its own unique design and character.
Care Instructions: Dyed tenugui will fade slightly during the first few washes. Wash separately with a gentle detergent, lightly squeeze after washing to smooth wrinkles, and air dry. Both ends are left unhemmed by design and will gradually fray; simply trim loose threads as needed—the fraying will naturally stop and form a soft fringe.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetogodofwia||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-god-of-wind-and-thunder-42.png||||||Tenugui Towel: Gods of Wind and Thunder||50145||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoha||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-hanefuda-76.png||||||Tenugui Towel: Hanefuda||50146||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||Tenugui Towel: Hanefuda. Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, 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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetomtfu||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-mt-fuji-120.png||||||Tenugui Towel: Mt. Fuji||51658||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetoniow||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-night-owls-77.png||||||Tenugui Towel: Night Owls||33236||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tenugui||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-cranes-86.png||||||Tenugui Towel: Octopus||50293||newarrivals||New Arrivals > ||15.950 ||||||||0.100 ||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tepe||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-penguins-109.png||||||Tenugui Towel: Penguins||50219||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tenugui3||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-harvest-186.png||||||Tenugui Towel: Shiba Dog||Shiba-Dog-Tenugui||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||||||1||1||1||0||||||||Shiba Dog Tenugui
Bring a burst of charm to your kitchen or workspace with this adorable Shiba Dog Tenugui. Featuring a series of playful Shiba poses—from sitting proudly to flopping on its back—this towel captures the lovable personality of Japan’s iconic dog breed.
The bright green background makes the warm Shiba tones pop, giving the fabric a cheerful, friendly look. Made in Japan using traditional dyeing methods, this tenugui has the soft, lightweight feel that makes these cloths so versatile. Use it as a hand towel, kitchen cloth, table accent, wall hanging, or gift wrap.
Care Instructions: Hand wash separately in cold water. Edges are left unfinished, as is traditional with tenugui, and will naturally soften over time.
Details:
Material: 100% cotton
Design: Shiba dog in multiple poses
Dimensions: Approximately 35" × 13" (90 × 33 cm)
Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetosmsa||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-small-sakura-81.png||||||Tenugui Towel: Small Sakura||33213||knife-accessories > masks||Accessories > Tenugui Towels > ||9.950 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetosuwr||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-sumo-wrestlers-39.png||||||Tenugui Towel: Sumo||50016||knife-accessories > masks||Accessories > Tenugui Towels > ||14.950 ||||||||0.100 ||||1||1||1||0||||||||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).
Today, tenugui are often used beyond their original purpose—as wall hangings, drawer liners, or decorative table runners. Affordable and easy to collect, they’re found throughout Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75" x 35"), a classic size that balances function and display.
Care Instructions:
Please note that dyed tenugui may fade slightly during the first 2–3 washes. Wash separately using a gentle detergent. After washing, lightly squeeze to smooth wrinkles and air dry. The ends are left unhemmed; slight fraying is normal and will naturally stop as excess threads are trimmed, forming a soft fringe.
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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yusantato||item-1||solidtemplate||yusanwopr1||https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-tanugui-towel-56.png||||||Tenugui Towel: Yuuka San||Yuuka-Tenugui||kitchen-knives > yusanwopr1||Knife Brands > Yuuka san > ||19.950 ||||||||||||1||1||1||0||||||||Yuuka San made us this beautiful tenugui towel from her past woodblock prints. Size is 90cm x 35cm. There is only a limited supply of them.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|masks||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/masks-76.png||||||Tenugui Towels||||knife-accessories||Accessories > ||||||||||||||0||1||0||0||||tema tetoca tetohy tenugui tetostandfab teje blfiteto sakiteto tenuguiknives tepe tenugui3 tenugui1 tetopuch tetobecat tetosuwr tetosktusa tetomtfu tetoebwh tetoka tetoki tetoar tenugui2 tetofl tetogodofwia takigl tetoha newtakedatowel yusantato tetogroc tetopueg tetoblwa tetoblsw tetobufi tetofi1 tetopa tetoniow tetobeba tetoch tetosmsa tetoum tetodr||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tema||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-wall-hanging-kit-176.png||||||Tenugui Wall-Hanging Kit||60103||knife-accessories > masks||Accessories > Tenugui Towels > ||26.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|test-product||item-1||solidtemplate||archive||https://s.turbifycdn.com/aah/chefknivestogo/test-product-78.png||||||Test "Product||test-product||archive||Archive > ||1.000 ||||||
Average rating is 3.7
By: Ian Torrey
Sausalito CAI love test products!
0.3By: mark richmond
madisonI like it
0.3By: Ian Torrey
Test Town CAThis is another test
0.3Average rating is 5
By: Roger Sutton
Greensboro,NCThe wenge cleaver stand does its job very well - my CCK small cleaver is always ready at hand.
0.3The TOGRIP angle guide is a clever little tool designed to make sharpening easier and more consistent. Its dual-sided design lets you use it with both large and small knives, giving you flexibility no matter what you’re sharpening. Simply slide the guide over the spine of your knife, and it instantly sets a precise sharpening angle.
Clear English instructions are printed on the box, and we think this is one of the best angle guides on the market today. The TOGRIP features large ceramic glides that ride smoothly on your stone, protecting the plastic body from wear. For extra care, we recommend applying a strip of blue painter’s tape on your blade to avoid any minor scuffs where the guide contacts the steel.
This model is fixed to a single angle (specified on the packaging) and is intended for double-bevel knives only. It’s a great way to build confidence and develop proper technique before moving on to freehand sharpening using muscle memory.
Not suitable for single-bevel knives.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toatse||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-series-95.png||||||TOJIRO ATELIER CLASSIC||||specials > linecooks > tojiro-knives||Resources > For Professionals > TOJIRO Knives > ||||||||||||||0||1||0||0||||toatcldape10 toatvgdape15 toatvgdana16 toatcldasa17 toatstdagy241||||
TOJIRO is well known for their production knives but few people realize they have a team of traditional blacksmiths under the supervision of Tomo Matsumura and they turn out exceptional knives like these beauties made with 63-layer Damascus.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toatstdagy241||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-stainless-damascus-gyuto-210mm-174.png||||||TOJIRO ATELIER CLASSIC Damascus Gyuto 210mm||TA-G210-Wa||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||320.000 ||||||||||||1||1||1||0||||||||Most people know TOJIRO for their production lines - reliable, well-made knives that have earned a strong following in professional kitchens worldwide. Fewer know that TOJIRO also runs a traditional blacksmith workshop inside their Sanjo City factory, supervised by Tomo Matsumura and a small skilled crew. The ATELIER CLASSIC series is the result - hand-forged knives that represent a completely different level of craft from anything else carrying the TOJIRO name. The same company, a fundamentally different knife.
This 210mm gyuto - Japan's all-purpose chef knife - is built around a VG-10 stainless steel core in a San Mai construction, clad in 63 layers of suminagashi (flowing water Damascus) that produces a striking layered pattern across the blade road. The blade is hammer-forged by Matsumura and his crew and finished to HRC 61, which gives it genuine edge retention alongside VG-10's well-established stainless convenience. At 4.0 oz it is light for a 210mm gyuto - the hammer-forged construction keeps the geometry efficient without adding unnecessary mass. The octagonal cedar handle with ebony ferrule is a clean, traditional combination - note that the handle shown in the product photos is current and accurate; the video on this page predates the current handle and shows an earlier version.
- Brand: TOJIRO
- Line: ATELIER CLASSIC
- Blacksmith: Tomo Matsumura
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: VG-10 Stainless
- Cladding: 63-Layer Suminagashi (Damascus)
- HRC: 61
- Edge Grind: 50/50
- Handle: Octagonal Cedar
- Ferrule: Ebony
- Weight: 4.0 oz (114 g)
- Blade Length: 213 mm
- Total Length: 357 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 46 mm
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The cedar handle should be kept dry and can be conditioned occasionally with food-safe wood wax or oil to maintain the finish. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toatvgdana16||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-vg10-damascus-nakiri-165mm-190.png||||||TOJIRO ATELIER CLASSIC Damascus Nakiri 165mm||TA-N165||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||420.000 ||||||||||||1||1||1||0||||||||Unleash your inner chef with TOJIRO ATELIER CLASSIC knives. The perfect fusion of beauty and performance, these knives boast an acute yet durable edge made with VG10 stainless steel and a beautiful nashiji Damascus cladding over the rest of the blade. This knife is handcrafted by Matsumura san in Sanjo City along with his crew at the new TOJIRO factory that was built a few years ago. The knives offer a sharpness that is truly top shelf. Elevate your kitchen game with these beautiful, high-performance blades.
Crafted by Tomo Matsumura and his skilled team in Sanjo City, this knife reflects the careful fit and finish expected from TOJIRO’s Atelier line. The thin grind and lightweight feel make it ideal for peeling, trimming, and detailed prep work. While tougher than carbon steel, VG10 can still chip if misused, so avoid hard or frozen foods and use proper technique.
Care Instructions: Hand wash and dry promptly after use. Do not use on hard items like bones or frozen foods. Use a quality cutting board and maintain the edge with regular honing and periodic sharpening.
The construction mirrors the rest of the ATELIER CLASSIC line: VG-10 stainless steel core in a San Mai hammer-forged build, clad in suminagashi (flowing water Damascus) cladding that produces the layered visual pattern across the blade road. At 2.6 oz and 31mm of blade height this is a genuinely light, narrow petty - the kind that disappears in the hand and lets you feel exactly what the tip is doing. HRC 61 gives it meaningful edge retention for a stainless knife, and VG-10 is well understood on water stones. The ebony octagonal handle with buffalo horn ferrule is a refined combination - notably different from the cedar handle on the gyuto, and worth seeing in the product photos before ordering.
- Brand: TOJIRO
- Line: ATELIER CLASSIC
- Blacksmith: Tomo Matsumura
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: VG-10 Stainless
- Cladding: Suminagashi (Damascus)
- HRC: 61
- Edge Grind: 50/50
- Handle: Octagonal Ebony
- Ferrule: Buffalo Horn
- Weight: 2.6 oz (76 g)
- Blade Length: 152 mm
- Total Length: 278 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 31 mm
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toatcldasa17||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-santoku-170mm-13.png||||||TOJIRO ATELIER CLASSIC Damascus Santoku 170mm||TA-S170||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||420.000 ||||||||||||1||1||1||0||||||||Discover the harmony of design and utility with the TOJIRO ATELIER CLASSIC Santoku. Expertly handcrafted by Matsumura-san and his team in Sanjo City, this versatile all-purpose knife features a VG10 stainless steel core for outstanding edge retention, wrapped in a refined nashiji Damascus cladding. Built for precision and balance, the Santoku excels at slicing, dicing, and chopping with ease. Whether you're prepping vegetables, proteins, or herbs, this knife brings elegance and performance to every task in the kitchen.
Both knives feature san mai construction with a VG10 cutting core clad in 13 chrome stainless steel for added durability and corrosion resistance. The convex grind helps support the edge and improves cutting performance, while the half-blasted finish gives the blades a clean, refined look. Handles are reinforced black pakka wood in a classic three-rivet Western style, offering a secure, comfortable grip. This set is an outstanding value for home cooks looking to step into high-performance Japanese cutlery.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Gyuto 200mm
Petty 135mm
The 180mm gyuto is a versatile, easy-to-handle size that works especially well in tighter spaces or for those who prefer a more nimble feel. It handles a wide range of kitchen tasks including chopping, slicing, and detail work, while still being capable of processing proteins like poultry and fish. The blade features a slightly more complex grind with a visible secondary bevel, offering a different cutting feel compared to thinner, more uniform grinds.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
This 165mm nakiri is a highly effective vegetable knife, blending elements of a traditional usuba and a small cleaver. The tall blade and flat edge profile make it ideal for chopping, push cutting, and processing larger volumes of produce with ease. It’s also versatile enough to handle many general kitchen tasks, making it a popular and accessible choice for home cooks.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
With its compact size and thin grind, this petty is ideal for detail work, trimming, and smaller prep tasks both on the board and in hand. It feels nimble and responsive while still offering enough rigidity for clean, controlled cuts. For those looking to step into Japanese knives with added style, this line offers exceptional value and performance.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Santoku knives are known for their versatility, combining elements of a gyuto and nakiri into a highly practical all-purpose blade. This 170mm version excels at vegetable prep while also handling proteins and everyday kitchen tasks with ease. Its approachable size and profile make it a favorite choice for home cooks looking for a dependable, easy-to-use knife.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
The blade features san mai construction with a VG10 core clad in 13 chrome stainless steel for durability and corrosion resistance. A subtle convex grind supports the edge and improves cutting performance, while the sandblasted kasumi finish gives the blade a refined, understated look. The reinforced black pakka wood handle with three rivets offers a secure, comfortable grip in a familiar Western style.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
The nakiri is a traditional Japanese vegetable knife designed for efficient prep work. Its taller blade and flat edge profile make it ideal for chopping and push cutting, offering great stability and clean, precise cuts through vegetables and fruits. The thin grind helps the knife move easily through dense produce while maintaining good control on the board.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
With a 135mm blade length, this petty sits right in the sweet spot for versatility. It handles both board work and in-hand tasks with ease, making it ideal for trimming, slicing, and detail work. The blade has a nice, sturdy feel and moves cleanly through herbs, fruits, and smaller ingredients while still offering good control for more precise cuts.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Santoku knives are known for their versatility, and this one excels at slicing, dicing, and chopping vegetables, proteins, and herbs. The flatter edge profile supports clean push cutting, while the compact blade length makes it comfortable for everyday kitchen tasks. It’s an ideal entry point into Japanese cutlery and a great value for cooks looking for high performance at an accessible price.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
The Tojiro Bread Knife is one of the best bargains we carry. Made in Japan with a thin stamped mono steel blade, it glides through crusty artisan loaves, soft sandwich bread, bagels, and pastries with impressively clean cuts. The single-sided scalloped edge bites easily without crushing the loaf, so you get neat slices with less tearing, less crumbling, and a lot less frustration.
This is a simple knife done very well. The full tang construction gives it good balance and strength, while the composite wood handle with three stainless rivets feels secure and comfortable in the hand. The scalloped edge stays useful for a long time, making this an easy, affordable choice for anyone who wants a dedicated bread knife that performs far above its price point.
Care Instructions: Hand wash only and dry thoroughly after use. Do not cut on glass, stone, or metal surfaces. Avoid twisting the blade in hard crusts or frozen foods. Store in a knife block, edge guard, or on a magnetic rack to help protect the scalloped edge.
One of the standout advantages of this knife roll is how easy it is to clean. You can toss it in the wash with a bit of bleach, and it comes out sanitized and ready to use again—ideal for maintaining a clean and professional setup. As with any soft knife roll, we strongly recommend using blade guards to protect your edges and prevent damage during transport.
Care Instructions: Machine washable. Air dry recommended. Use blade guards to protect knife edges and prevent accidental damage to the roll.
Customer Feedback Summary: Customers describe this knife roll as compact, practical, and well-suited for carrying a small, focused kit. Many appreciate its lightweight design and how neatly it keeps knives and tools organized. Users note that while it’s a smaller roll, it comfortably fits typical kitchen knives and even a honing rod, depending on size. Longer knives can fit with some limitations depending on handle style and whether a saya or blade guard is used. Overall, it’s regarded as a dependable, no-frills option that does exactly what it’s designed to do.||||||||||||||4960375083595||0||||||||||New||||||||||Tojiro||~~minimum-quantity~~1~~|^^|tochsaknbl||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-children-s-santoku-knife-blue-249.png||||||TOJIRO Children's Santoku Knife Blue||FC-621||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||25.000 ||||||||||||1||1||1||0||||||||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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tochsakn||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-children-s-santoku-knife-pink-250.png||||||TOJIRO Children's Santoku Knife Pink||FC-620||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||25.000 ||||||||||||1||1||1||0||||||||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.
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojirodpseries||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-124.png||||||TOJIRO CLASSIC||||specials > linecooks > tojiro-knives||Resources > For Professionals > TOJIRO Knives > ||||||||||||||0||1||0||0||||tojiroclassic tojiro3pcset todpgiset tojirosteak todppekn70 todppakn90 todppe12 todpstkn12 topakn12 todputkn15 todpbokn15 todpbu16 todpna16 todpsakn17 todpchkn18 todp18pe todp21pe tojiro-dp-f-8081 todpki21 todpsa21 todpbrkn21 todpchkn24 todpslkn24 todpchkn27 todpslkn27 tojiro-classic-gyuto300-f-811 toitkbrkn tojiro-kitchen-shears chblfekn3pcs tojiroknifebag ch8pcknro tonalest||||TOJIRO CLASSIC (formerly DP) knives are famous for their excellent steel and great value. TOJIRO is based in Sanjo, Japan, and their flagship line uses VG10 stainless steel with durable black micarta handles. These very popular blades are highly recommended for customers who want the best bang for their buck.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojiro3pcset||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-3pc-set-284.png||||||TOJIRO CLASSIC 3pc Set||DPGiftsetA||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||301.000 ||||||
Average rating is 4.8
By: Adam Kantor
Los Angeles,CaHaven’t used it a ton so far,but everything i have done its worked great. super sharp out of the box. chef’s knife is the perfect length. utility knife works great with smaller items and as a boning knife. you can’t find any better knives for this price.
0.3By: John Butkofsky
Northumberland,PaYour service is super and the knife set is great razor sharp right out the box I would recommend them.
0.3By: James Marx
Salem,OHChef Knives to go was very prompt. I ended up buying the Tojiro 3 piece set upon Mark’s recommendation. I highly recommend these knives. I have been a German knife fan in the past. The Tojiro set is a remarkable value. Sharp (very). Good balance. Finished well. Thanks for the recommendation.
0.3By: Rob Pevitts
Medellin,ColombiaI bought this set for one of my cooks,for the price they are incredible,took a great edge,my only complaint is the handle on the gyuto is rather bulky. Great customer service from Mark and ultra fast shipping. Thanks!
0.3By: Andy
Wylie,TXI’m very impressed with the service. I have placed the order on Jun 5,at 2:00am. And the same morning at 10:00 am,my order was already with Fedex poeple. I have received my order today Jun 7. Pretty fast service and delivery. All three knives are SHARPPPPPPPPP! There may be some tiny imperfection here and there on the knife edge,but I can not see them with naked eyes. I had to use 3X magnification glass to see them. I do that whenever I sharpen my knives too. All in all,I’m very please with this set. Will definitely buy another set for my best friend.
0.3By: Joe
San Francisco,CAAwesome set. GREAT VALUE!! These tojiro knives are as awesome as the reviews say!
0.3By: Richard
Walnut CreekThe knives are sharp.
I did not like the perpendicular ridges to the edge,on the blade.
These ridges would make vegetables stick to the blade.
I polished the side and fixed the issue.
0.3I did not like the perpendicular ridges to the edge,on the blade.
These ridges would make vegetables stick to the blade.
I polished the side and fixed the issue.
By: Rob
WyomingI’ve been working in kitchens for several years,this has led to my mild obsession with collecting kitchen knives. In my kit I have Shuns,Globals,Macs,Wusthofs,etc. but for day to day use I use a Tojiro.
The balance,ease of maintenance,edge holding,and handle comfort of these knives exceeds everything else in my quiver.
0.3The balance,ease of maintenance,edge holding,and handle comfort of these knives exceeds everything else in my quiver.
By: Daniel Bell
Kennewick,WaThis set is a good bargain on some very sharp knives. I like everything about them except the handles which are quite "blocky." I got out some sandpaper of various grits and reshaped the handles,following the contour of the bolster to make a more radiused handle (I am sure I voided my warranty). The handle material responds well to shaping. I used a wipe-on poly finish to seal the handle and the results look and feel better than the original. I think Tojiro could do themselves a favor if they paid more attention to their work on handles!
0.3By: Rick
I just got my awesome Tojiro DP set and let me tell you,is amazing and the box that comes with it is awesome,I really don’t know if I should use them or put them on display in my kitchen!! well it is an amazing product and company. Thanks so much Rick and Knives to go!!!!
0.3By: Adonis
Portland OregonI got to exited and forgot to rate this awesome item!!!
0.3By: Olga
Port Moody,BCThe sharpest knife I have ever owned. Love it.
0.3By: Philip Montrasio
Milano,ItalyExcellent knifes for their price.
0.3By: JP
KansasGreat entry level professional knives.
I’ll report back after the first year of use.
0.3I’ll report back after the first year of use.
By: Robert
Toronto,OntarioAwesome,very sharp. Will order more soon.
0.3By: Jae
CTPurchased these after reading any review and trying many knives at local stores. Of all those I tried,these seemed the best at their price point,and a month after receiving them,I have no regrets.
Compared to the set I had before (hand me downs of unknown brand) these cut like a dream. I haven’t hit them with a sharpener yet,because they don’t seem to need it.
I’d highly recommend these to someone looking for a lightweight alternative to European style knives.
0.3Compared to the set I had before (hand me downs of unknown brand) these cut like a dream. I haven’t hit them with a sharpener yet,because they don’t seem to need it.
I’d highly recommend these to someone looking for a lightweight alternative to European style knives.
By: Manny C
Cuberland RIArrived as described. I have used them for a month and they look like new. Very sharp. I would recommend them.
0.3By: Manny C
Cumberland RiI have owned these for one month. They were very sharp when they arrived and see,to be holding the edge nicely. Good product
0.3This 3-piece set is our best-selling knife set and it is easy to understand why. The combination of an 80mm paring knife, 150mm utility knife, and 210mm gyuto covers the full range of daily kitchen tasks from peeling and detail work to slicing proteins and full meal prep. Every knife in the set features a VG-10 stainless steel core for exceptional sharpness and edge retention, clad in softer stainless steel for toughness and easy sharpening. The black micarta handles are durable, comfortable, and built to last. Fit and finish are consistently high across the line, and the balance of each knife makes them a pleasure to use whether you are new to Japanese cutlery or a seasoned cook looking for dependable everyday tools.
What Customers Are Saying:
Customers consistently rate this set among the best value purchases they have made in the kitchen. They praise the out-of-the-box sharpness, the excellent balance, and how well the knives hold up over years of daily use. It is a recurring gift recommendation and a trusted first set for culinary students and serious home cooks alike.
Care Instructions:
Hand wash and dry all knives promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly to maintain peak performance.
- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai
- Edge Steel: VG-10 Stainless Steel
- Cladding: 13 Chrome Stainless Steel
- Edge Grind: Double Bevel
- Handle: Black Micarta, Full Tang, 3 Rivets
- Paring Knife 80mm (F-800) — Blade Length: 80mm — Detail work, peeling, trimming
- Utility Knife 150mm (F-802) — Blade Length: 150mm — General prep, slicing proteins, mid-size tasks
- Gyuto 210mm (F-808) — Blade Length: 210mm — All-purpose chef knife for chopping, slicing, daily prep
Average rating is 5
By: Lee
Pensacola,FloridaFor the price you cannot go wrong buying any of the Tojiro DP line of knifes. I started out by buying 2 of the MAC Pro series knifes but decided to try the Tojiro DPs and I now have 5 of them. In my honest opinion they beat the MAC and even the more expensive Shun line of knifes hands down in workmanship looks and sharpness. I kid you not when I tell you that every Tojiro DP knife I have received so far from Chef Knifes To Go have came sharp enough to shave the hair off of my forearm,which is how I test my knifes when I sharpen them at home.
0.3The CLASSIC Bird's Beak Paring Knife 70mm is a specialty tool beloved by professional cooks trained in classical French technique. The curved blade is purpose-built for tourneing vegetables — the technique of cutting root vegetables into elegant seven-sided football shapes that is a staple of French cuisine — and for in-hand peeling work where the curve of the blade follows the contour of the ingredient naturally. At just 70mm and 1.9 oz it is the lightest knife in the line and nearly fatigue-free through prolonged detail work. The asymmetric grind — flat on the left, convex on the right — produces an exceptionally sharp edge that guides true and releases peeled matter cleanly. The black micarta handle is perfectly sized and flush throughout.
Care Instructions:
VG-10 stainless is low maintenance. Hand wash and dry promptly after use and avoid the dishwasher. Sharpen on quality water stones to maintain the fine edge.
- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Asymmetric (Flat Left, Convex Right)
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 1.9 oz (54 g)
- Blade Length: 70 mm
- Total Length: 190 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 24 mm
Average rating is 5
By: slimman
Everett WA.Great petty. Nice thin knife. Great geometry. Just got this one and am loving it.
0.3By: cmon
Gulf Shores,ALA very sharp OOTB knife. Fit and finish are good. The 3 layers of steel show up well. I use it almost as much as my 8" chef knife.
It’s hard to beat this one for the price and quality.
I like to cook and just recently decided to get some high quality knives.
This Tojiro seems to be up there with some selling for much more.
0.3It’s hard to beat this one for the price and quality.
I like to cook and just recently decided to get some high quality knives.
This Tojiro seems to be up there with some selling for much more.
By: BCoates
williamsburg,vaThese knives are great. I just purchased this knife and also have a tojiro santoku which I use every day. Highly recommended for professional use. Great price. Maintains a beautiful edge. Sharpens easily on a wet stone and if you’re using a steel it comes instantly back to life. Awesome if you work in a kitchen and need knives that can withstand constant use without losing their funtionality. Great knives.
0.3By: Ari
NYC,NYThis is a scary-sharp,well balanced knife with excellent fit and finish. For medium size work -- taking the skin off of mangoes,some delicate fish cuts -- this knife simply rocks.
0.3By: RBarberio
SLC,UT150Petty a perfect match to 210 Chefs. A great knife at a good price
0.3By: Bulent Erdem
Cincinnati ohAwesome knife.
0.3By: Justino
Rapid city,SDRecently bought this utility knife. I use it everyday at work for hours at a time. Factory edge still sharp,honed it once since purchase. Wanting to see how far it’ll go. Unsure at first,i picked this one just to have something to play around with. Definitely a must have,of the 3 other knives I bought here,this one is my favorite. She’s sleek and light. Reliable to any ninja in the kitchen.
0.3By: Alex Wojciak
Marco Island,FLSlicing fruit was never so exciting. No regrets with this knife.
0.3By: Thad
New Orleans,LAGreat knife. Bought this for plating proteins and love it. OTB super sharp and a few passes on the stone every couple of days keeps it that way. Very light and easy to use.
0.3The CLASSIC Boning and Utility Knife 150mm is one of the more versatile knives in the line. Its compact 152mm blade and slim 30mm height make it approachable and easy to control for cooks of any skill level, while the thin spine and convex grind give it the agility to handle filleting smaller fish, breaking down chicken with proper technique, peeling, and a wide range of smaller prep tasks. It is the kind of knife that earns a permanent spot on the cutting board as a go-to for tasks the gyuto is too large for and the petty is too short for. The VG-10 stainless core delivers excellent sharpness and edge retention, and the black micarta handle is durable and comfortable.
Care Instructions:
VG-10 stainless is low maintenance, but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on large bones or frozen foods. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.
The CLASSIC Bunka 160mm is a distinctive and versatile knife that TOJIRO classifies as a kiritsuke but most cooks will recognize as a bunka — a compact, tall-ish blade with a fine reverse tanto tip that excels at vegetables, proteins, and detailed work in equal measure. The VG-10 stainless steel core is heat-treated for an outstanding balance of sharpness and edge retention, while the softer stainless cladding adds structural support and makes sharpening easy. The blade has a slight belly that allows for some rocking technique alongside the push and chop cuts most associated with the bunka format. The super-fine tip gets into tight spaces and handles detail work beautifully. The black micarta handle is comfortable and built to last. Please note that our sayas do not fit this knife — we recommend the blade guard instead.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.
- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 6 oz (170 g)
- Blade Length: 162 mm
- Total Length: 290 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 39 mm
- Storage Note: Our sayas do not fit this knife — a blade guard is recommended
This gift set brings together three of the most popular and practical knife sizes in the CLASSIC line — a 120mm petty for detail work and smaller tasks, a 170mm santoku for all-purpose everyday prep, and a 210mm gyuto as the primary chef knife for the full range of kitchen cutting. Every knife features a VG-10 stainless steel core for exceptional sharpness and edge retention, clad in softer stainless steel for added toughness and easy sharpening. The handles are made from black micarta with a full tang and three rivets — durable, hygienic, and comfortable through long prep sessions. This is a thoughtful and practical gift for any serious home cook or culinary student.
What Customers Are Saying:
Customers consistently praise this set for its out-of-the-box sharpness, excellent fit and finish, and the immediate improvement it brings to everyday kitchen tasks. It is a popular gift choice precisely because it covers so much ground in one package without compromise on quality.
Care Instructions:
Hand wash and dry all knives promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly to maintain peak performance.
- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai
- Edge Steel: VG-10 Stainless Steel
- Cladding: 13 Chrome Stainless Steel
- Edge Grind: Double Bevel
- Handle: Black Micarta, Full Tang, 3 Rivets
- Petty 120mm (F-801) — Blade Length: 120mm — Detail work, peeling, trimming
- Santoku 170mm (F-503) — Blade Length: 170mm — All-purpose prep, vegetables, proteins
- Gyuto 210mm (F-808) — Blade Length: 210mm — Primary chef knife for chopping, slicing, daily prep
Average rating is 4.5
By: Rob Babcock
SF,SDI really like this one. The Gokujo is basically a Japanese version of a Western boning knife. The fit & finish is very good and it was exceptionally sharp OOTB- I felt no need to sharpen it before taking it to work. The only minor quibbles I have are that the unsharpened portion near the heel end of the blade is a bit larger than it would need to be,and that the knife was a little larger than I thought it would be.
All in all this is a superb knife and a screaming bargain at the price.
0.3All in all this is a superb knife and a screaming bargain at the price.
By: Eric
Ottawa,ONproduct better than i hoped for,delivered as promised,very pleased
0.3The gokujo is a Japanese fillet and boning knife with a profile similar to a Western boning knife — a familiar shape for most cooks, but built with VG-10 stainless steel and TOJIRO precision. The accentuated curve of the 150mm blade makes it particularly well suited to filleting smaller fish like trout, snapper, and striped bass, as well as boning work that requires a thin, dexterous blade rather than the heft of a honesuki. The VG-10 core is heat-treated for exceptional sharpness and edge retention, and the black micarta handle is durable and comfortable through extended use. Fit and finish are excellent throughout, with a beautifully integrated bolster and flush rivets.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on large bones or frozen foods. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.
- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 5.7 oz (162 g)
- Blade Length: 155 mm
- Total Length: 305 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 26 mm
Average rating is 4.4
By: Andre
Good knife overall. I bought it for a gift,and although it’s too small for me,it came sharp and does the job for the person intended. I was thinking about the Santoku,but I feel this shape is more useful.
0.3By: John C.
Fort Myers FLThe most popular knife in the kitchen! Excellent value,sharp right out of the box,a pleasure to use
0.3By: Zach
Troy,NYGreat little knife. Very sharp edge out of the box,and the handle is much better than I expected after hearing that the handles on the DP line are too boxy. This is a good length if you want a nice agile knife with the shape of a gyuto but the size of a utility knife. I would definitely consider buying another knife from this series in the future.
Service was excellent as well,and shipping was very fast.
0.3Service was excellent as well,and shipping was very fast.
By: Dean
New YorkGreat out of the box but needs to be sharpened. It has a weight to it at first which turns into being helpful with the heavier prep which it is sometimes meant for(pumpkin.) Handle is comfortable but not amazing. Its great for working in small spaces.
0.3By: Kai
WashingtonShipping was amazingly fast and allowed me to get it just in time for someones birthday.
Amazingly sharp right out of the case. I let it go while resting it on a tomato and it fell right through! The knife is also very comfortable in my hand for periods of time.
0.3Amazingly sharp right out of the case. I let it go while resting it on a tomato and it fell right through! The knife is also very comfortable in my hand for periods of time.
By: Dale
Rochester NHF&F is just ok but it’s also not the most expensive knife. After reading reviews I expected a little more sharpness ootb but after I opened it up there was no problem with getting a nice edge on it. A little lighter than expected but will make for a good little line knife where space is limited.
0.3By: michael v.
philadelphiaI admit to being somewhat skeptical because of the price,as we have some very expensive top of the line knives in our kitchen. This equals the others’ performance,and I mean solidly equals. It sharpens easily,and holds an edge. We have budgeted for replacing about 15 knives next year. We’re going with Tojiro. Sometimes there are real values in this world. Thank you Tojiro. I do feel it’s unfair to call this "entry level" or a "good introduction" because this is the real deal--what I’ve come to expect from the fin Japanese artisans.
0.3By: Morton Heller
Durham,NCThis is a very good knife and cuts like a laser. It is worth more than it costs. I may be getting more from this maker.
0.3The CLASSIC Gyuto 180mm is built around a VG-10 stainless steel core, carefully heat-treated for an excellent balance of sharpness, edge retention, and durability. At 183mm with a 44mm blade height it is considered compact by Japanese gyuto standards but sits right in the sweet spot for cooks who prefer shorter blades, work in tighter spaces, or are transitioning from a standard Western chef knife. The convex grind aids food separation, the tapered spine keeps the knife light and nimble, and the bolster curves smoothly into the blade for comfort in both pinch and racquet grip. The black micarta handle is durable and built to withstand the demands of a professional kitchen.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine convex edge and hone regularly between sharpenings.
- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even, Convex
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 6.4 oz (181 g)
- Blade Length: 183 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 44 mm
Average rating is 4.7
By: Crazy Cutter
London (UK)Bang for buck this is a superb starter knife if your new to Japanese steel.
The western handle offers familiarity whilst the blade can easily be honed to high octane performance.
0.3The western handle offers familiarity whilst the blade can easily be honed to high octane performance.
By: ravichopra
Bloomfield Hills,MII bought one of these for my mother-in-law (who I like!). Good knife and a great value. About 3mm thick at the bolster,substantial,thicker handles,and sharp OOTB. Fit and finish are more than adequate,particularly for the price.
0.3By: david elliott
This is the perfect knife for anybody looking to get into Japanese knives,or just looking for a step up from his or her everyday chef’s knife.
The fit and finish on this knife is good,and the sharpness is excellent. The knife sharpens fairly easily too!
Highly highly recommended.
For additional details,please see my full review here (just scroll down a little bit) - http://goodgrape.typepad.com/celebrate/2009/07/index.html
0.3The fit and finish on this knife is good,and the sharpness is excellent. The knife sharpens fairly easily too!
Highly highly recommended.
For additional details,please see my full review here (just scroll down a little bit) - http://goodgrape.typepad.com/celebrate/2009/07/index.html
By: blwchef
Seattle,WAExcellent starter knife for the foray into Japanese cutlery. I recommend and have purchased them for my cooks.
0.3By: just getting started
Omaha,NeThis is knife is just unbelievable. I have not used many other knives other than Chicago cutlery,which plains sucks imo. All that I can say is that this knife lives up to its reputation,plus there’s a reason that this knife finished second only to the Misono ux 10 - it’s that good. I am planning on purchasing the accompanying pairing knife to go with this,as well a sharping stone and a magnetic block to store it in. Definitely a big bang for the buck here!
0.3By: Jan Freed
Los Angeles,CAI love this knife. Sharp and quiet in the hand,almost delicate. Lovely to look at,too. Be very careful when you sharpen it. I put scratches on the knife’s side when doing so. I don’t know of a sharpener that absolutely has no way of scratching the sides,though.
0.3By: Branden Timm
Madison,WIAfter doing much research,I decided to make this my first Japanese knife purchase. I couldn’t be happier. The blade was sharper out of the box than any of my Wusthof knives have been even after professional sharpening. No fit and finish issues whatsoever,just a well made knife at a FANTASTIC price. I would’ve paid at least 150% of the price for this great knife.
0.3By: Thom L
LEWISVILLE,NCI am not sure which is better- the knife or the customer service. Both are great.
0.3By: Thom L
LEWISVILLE,NCI am not sure which is better- the knife or the customer service. Both are great.
0.3By: david
omahavery good knife. home cook looking for a dependable stainless? this is for you.
0.3By: JackH
Portland,ORGreat knife. I bought this as a transitional knife: I wanted the European handle and blade geometry,but a Japanese edge. This knife delivered on both counts.
0.3By: johndoughy
North Richland Hills,TXThis is my all purpose knife. I used the full length of the blade,so it isn’t too short for me. There were 2 burrs on the choil(one in front of the bolster,ouch!),but they were removed easily. The downsides are minor,sharpish angles on the handle end,soft(easily scratched) steel cladding,and a big ugly logo on the left side. Everything else leaves little to be desired. Holds a great edge that’s durable,lightweight,well balanced,and stainless throughout. I abuse this thing and it is good to me in return. Fantastic value.
0.3By: Matt A Stephens
Salt Lake City,UtahJust received the Tojiro DP Chefs knife this morning and gave it to my prep cook. Together we went through 50 lb. onions,15 lbs. lemons,5 lbs jalepenos,and still sharp enough to glide through 25 lbs of tomatoes without honing. Great knife so far. Fit and finish are great. Sharp out of the box. Very fast shipping from Chefs knives to-go. We will be buying more.
0.3By: Ron Ryan
Venice,FLVery sharp out of the box. Holds edge well,easy in the hand,versatile. A good buy. Ron
0.3By: RCD
San DiegoThe Tojiro was purchased as a gift for a family member,so I will not comment on it’s use. However,fit and finish appeared to be just fine. Not on par with a Shun,or the like,but good nonetheless. 4 Stars given for perceived value.
0.3By: Dan
Mountain View,CAWonderfully balanced,light-weight yet substantial and sure. A true joy to work with! Thank you.
0.3By: Frank
RiverviewNice Knife! Sharp out of the box. outstanding price and service will be buying more of this brand. I’m sure you can spend more $ but this is a huge step up from any thing in any retail store.
0.3By: Aaron
Akron,OHHad mine for over four years and very good intro into Japanese knives,takes a razor edge quickly and will last a good while.
0.3By: Richard
Ewing,NJA good knife. Sharp out of the box,very good fit and finish. It can take on an even better sharper edge and retain it.
Given its high performance and reasonable price (cheaper than most Henckels and Wusthof),this knife is a bargain and is a standard.
0.3Given its high performance and reasonable price (cheaper than most Henckels and Wusthof),this knife is a bargain and is a standard.
By: vicmen
truckee CAREALMENTE ESTE CUHILLO EXCEDIO LAS EXPECTETIVAS Q TENIA,ES REALMENTE LIGERO Y CONFORTABLE LO RECOMIENDO AMPLIAMENTE SOBRE TODO POR EL PRECIO
0.3By: Crouch
Warrenton,VAbeautiful,SHARP,easy to use,affordable,need I say more?
0.3By: Max
Philadelphia,PAexcellent,sharp,light-weight,holds an edge.
0.3By: carol wood
raleigh nc 27613This was a gift for my son. He was thrilled and used the knife many times before returning to New Zealand (home). We will make additional purchases as the need arises.
Great service and a great product. thank you!
0.3Great service and a great product. thank you!
By: Patrick
Memphis,TNGreat knife for the price. Like the light weight and balance. Very sharp. I like it better than my Wusthof. My sous chef and cooks are interested in purchasing a Tojiro after using my knife.
0.3By: Michael
lakewood,ohioGreat knife. I bought it as a gift and am wanting one for myself.
Arrived in great shape and in a timely matter. Was razor sharp out of the box. No complaints.
0.3Arrived in great shape and in a timely matter. Was razor sharp out of the box. No complaints.
By: Jiggs
Richmond,VAHave been purchasing knives for my daughter for her new home. The Tojiro DP may not be the best choice for a newbie,but since they are so reasonably priced and take a great edge (at least for a while in somewhat abusive hands) they’ll do until she improves her skills.
0.3By: william k.
Seminole FLThis is my second 2nd 210mm Tojiro DP. As with the first this knife is an excellent value in the under $100 price range
0.3By: ALEC WHITE
Carlsbad,CAThis is a great knife,especially for the price. Light,thin blade and extremely sharp. Easy to work with,it has become my go-to knife.
0.3By: Rick B.
Salem,NHGot this and the pairing knife combo set. These are my first good knives. The feel excellent,well balanced,sharp right out of the box. When I was shopping I handled the Shun’s,the Wusthof and a few others that I read recommendations for and these were def. the best bang for the buck. Thanks to CK2Go for fast shipping and easy transaction. I will tell everybody.
0.3By: Evan
Orange County,CAworth every penny,balance is spot on. sharp as the shun classic i just bought.
0.3By: Eric C.
Bend,ORImpressively sharp,right out of the box. Still getting used to it. Not as much "rocker" from the tip to the heel,as with my german knife. Sort of a long flat section from the heel to middle of the knife (or it’s just a much more gradual curve),so it’s almost like a nakiri combined with a chef’s knife in some ways. If you tend to point with your index finger on top of the blade,rather then pinch,the square edges on top of the blade are still sharp enough to cause discomfort,but not actually cut you. I have a tendency to hold the knife further down on the handle,so I have to consciously choke up on my grip so I’m putting more downward force with my palm,rather than with my fingers pinching the blade,or else the top of the blade tends to rub my index finger raw. Looking forward to getting more of the Tojiro knives.
0.3By: francis endryck
beverly hills,floridaREALLY NICE.MY FIRST REAL KNIVE.I BOUGHT AMERICAN-LAMPSON SHARP. THEY ARE CRAP COMPARED TO THIS !THANKS MARK FOR YOUR INTEGRITY.
0.3By: Sebastian Galdames
St. Paul MNGot one of these for one of my cooks. I was blown away by the value! This knife is the best deal on the net! Fit and finish are both far better than I expected. It handles well and the blade is quite sharp with good edge retention. Id give it four stars for quality and another for value!
0.3By: milo
AmsterdamGreat knive,The finish could have been better but for this price unbeatable. its now my workhorse in the kitchen. The shipping on mark’s side was excellent. I ordered it on monday,it was in the netherlands on friday. To bad stupid netherlands customs took 4 days to process it and they charged me 25 bucks import costs. But with the shipping and Import costs still a great buy and a fair price :) to bad i don’t live in the usa,i would have gone s/chopping crazy!
thank you CKTG!
0.3thank you CKTG!
By: Peter S
Vancouver,BCMy first real chef knife,and I couldn’t be happier. I’ve been using it for about a year and a sharpening steel has been enough to bring the edge back every day.
0.3By: Paul-Antoine
Paris,FranceGood steel,good shape (may be a little on the handle side),sharp out of the box... and a good price :-)
0.3By: David Wachtendonk
Chicago,ILMark,
My dad loved the knife! It was exactly what he wanted. The price was very competitive. shipped quick. I would recommend you.
0.3My dad loved the knife! It was exactly what he wanted. The price was very competitive. shipped quick. I would recommend you.
By: Bo Schinski
Auburn,WAI own a knife sharpening business so I see and handle LOTS of knives. Of course,I USE them as well. The value of the Tojiro DP’s just cannot be beat. These are light,sharp,beautiful knives at a price that makes them affordable for anyone who is serious about cooking. I expect that in years to come,this three-ply design will be a standard in kitchens around the world. The VG-10 steel center ply with a Rockwell hardness of 60 ensures that they will stay very sharp for a long,long time. Although a number of Japanese mfrs produce this style of knives,the Tojiro DP line is the value leader.
0.3By: Thompson Tayloe
New York,NYKnife was well priced and of high quality. Very pleased with my purchase
0.3By: Bob
Hillsboro,OhioHello,
I received my Tojiro DP 210mm gyuto today. I cut up some onions and potatoes with it. The knife worked flawlessly. The blade went thru the onions and potatoes like they were not there.
For the price this knife is a great deal,period....
Thanks Mark for your comments on this knife...
0.3I received my Tojiro DP 210mm gyuto today. I cut up some onions and potatoes with it. The knife worked flawlessly. The blade went thru the onions and potatoes like they were not there.
For the price this knife is a great deal,period....
Thanks Mark for your comments on this knife...
By: section179
Milwaukee,WII’m not sure if this is the norm,but my Tojiro was a bit dull - to the point where it squishes tomatoes. Some sharpening has helped. Other than the edge,I am happy,especially with the fast shipping and great packing.
0.3By: Chas
Boston,MAGreat knife,incredibly sharp out of the box. Balance is great.
0.3By: Bruce Golden
Hudson,OhioThis knife is an incredible value! Extremely sharp right out of the box. Very nice finish for a knife at this price point.
0.3By: Eric
Alberta,Canadaperfect knife in the kitchen,i highly recommend this one...
0.3By: Connie
Manistee,MIA really top quality product - my husband is constantly looking for recipes that require any kind of slicing or dicing. It’s so sharp it slices equally well through a firm potato or very ripe tomato.
0.3By: sps
st paul mnAfter 25 yrs of mostly contented professional,demanding use of heavy German steel,this tojiro is a minor revelation. Prep is faster,easier and looks and eats better than i’ve experienced. I don’t worry my knife will lose its edge before i’m done with a task. I don’t see buying another western knife
0.3By: Joe M
Penfield New YorkI just love these knives. if your a newbie you’ll have to learn to chop and slice all over.(the wife almost cut her finger off lol) Razor sharp out of the box. Best knives I’ve owned so far. I’ll start buying more as time goes on from Mark. Great customer service and great value! Forget williams and sonama or other stores,buy here you won’t be dissapointed
0.3By: Mike
Portland,ORThis is a fantastic knife for the price! I’m new to Japanese knives,and the edge retention as well as the out of the box sharpness exceed expectations. This is the first knife that my wife and I grab,so I guess I’ll have to get another to avoid conflict! Do not hesitate to grab this gem.
0.3By: Aaron
Portland,ORBest starter knife! This knife just makes life easier at work and at home!
I work in a high volume production kitchen and had always dreaded having to cut chicken with our stock knives. I had been wanting a good knife for home use anyway and my Exec Chef told me only Japanese and I am glad he did! With a little research I feel I got the best bang for the buck! I use this at work and at home on my third week and darn that blade is still sharp....Oh yeah cutting chicken at work is kind of fun now I can cut it thinner,faster and the cuts are so much cleaner...OOPS forgot to mention the knife is so light (yet balanced) I feel a lot less fatigued!
My Exec Chef is so impressed with it he says he will probably buy one and he owns knives costing 4 or 5 times more than this!
0.3I work in a high volume production kitchen and had always dreaded having to cut chicken with our stock knives. I had been wanting a good knife for home use anyway and my Exec Chef told me only Japanese and I am glad he did! With a little research I feel I got the best bang for the buck! I use this at work and at home on my third week and darn that blade is still sharp....Oh yeah cutting chicken at work is kind of fun now I can cut it thinner,faster and the cuts are so much cleaner...OOPS forgot to mention the knife is so light (yet balanced) I feel a lot less fatigued!
My Exec Chef is so impressed with it he says he will probably buy one and he owns knives costing 4 or 5 times more than this!
By: lisa
Lexington,Kentucky0.3By: lisa
Lexington,KentuckyThis is the best knife I have ever worked with. I hope I can keep the edge & keep it sharp! This is a must buy!
0.3By: Mihran
Montreal quebec4 words: i love this knife!!!!
0.3By: ryan
fresno,caGot this knife for my father and a couple weeks later,most of his other knives (a drawer full of them) were gone. He told me that the other knives were in the way.
0.3By: mike
nepamy first good knife. i have nothing to compare it to but i love it. i cook more just to use the knife. i just need to be more careful with it since i cut myself a few times with out even knowing i did. i use this knife for every cutting chore in the kitchen. buy it!!!
0.3By: James E Dupree
Schertz,TXOutstanding knife! Buy one!!
0.3By: Jp
San Francisco,CAMoney well spent! This knife is sharp OTB,very easy to use,and has a very clean look. No complaints whatsoever. If you are looking to buy a simple prep knife and are on a budget,this is the one to get. Thanks CKTG!
0.3By: Peter Nowlan
Halifax Nova ScotiaI sharpen knives a lot and I have an obsession with sharpening which has led to a burning desire to have a good knife. I decided upon the Tojiro DP after discussing the product with Mark. I have never ordered a knife online so I was a bit apprehensive.
I have seen many very sharp knives,I’m familiar with a nice edge so I expected to have to sharpen the knife when I got it. I was completely blown away by the edge as I received it. It is absolutely terrific,the knife looks great as well,the box it came in is even top notch. After having the opportunity to use the knife I’m extremely pleased and I’ve already ordered more as gifts. The price is right,it will be easy to sharpen and as always,when dealing with Mark and Sue I got Executive Service,I’m a happy man.
0.3I have seen many very sharp knives,I’m familiar with a nice edge so I expected to have to sharpen the knife when I got it. I was completely blown away by the edge as I received it. It is absolutely terrific,the knife looks great as well,the box it came in is even top notch. After having the opportunity to use the knife I’m extremely pleased and I’ve already ordered more as gifts. The price is right,it will be easy to sharpen and as always,when dealing with Mark and Sue I got Executive Service,I’m a happy man.
By: Siggi Smári
Reykjavik,IcelandBought the knife a year ago and it’s still good
0.3By: Wes
Los AngelesMy first serious knife and still a favorite. This is a great all-around knife - not too heavy,given the western handle,well-balanced,and fairly nimble in the hand. This is still a go-to knife for me when I’m very busy and don’t feel like worrying over my more expensive carbon knife.
0.3By: Peter Nowlan
Halifax Nova ScotisI’ve purchased a few of these knives Now for professional chefs in my area. They absolutely love them. They have a great out of the box edge,they are easy to sharpen and hold their edge too. The price is fantastic. Can’t get over how much I enjoy these knives,they are comfortable,very nicely made and also come in a pretty nifty box. I will definitely be ordering more in the future. As always,the service is top notch.
0.3By: Esther
Needham,MAGreat knife. We actually bought a second so we wouldn’t have to fight over it.
0.3By: Birdie
Charlotte,NCBy far one of the best beginner knives for home use or pro kitchen.
0.3By: Tasso
Washington,D.C. Now that I have a few weeks of using this knife I have to say it is a great starter knife. It’s my first chef knife and it chops onions,carrots and other veggies beautiful. It’s a true pleasure to use. It’s also not heavy so less hand fatigue. I recommend for a starter knife.
0.3The CLASSIC Gyuto 210mm is built around a VG-10 stainless steel core, carefully heat-treated for an exceptional balance of sharpness, edge retention, and durability. The softer stainless cladding adds structural support, improves toughness, and makes sharpening on water stones a genuinely easy experience. A subtle convex grind aids food separation and keeps the knife gliding through ingredients with minimal resistance. At just over 210mm with a 44mm blade height, this gyuto handles the full range of kitchen tasks — from fine vegetable work to breaking down proteins — and transitions naturally for cooks coming from 8 to 9 inch Western chef knives. The black micarta handle is durable, comfortable, and secured to a full stainless tang with three stainless rivets.
What Customers Are Saying:
Few knives at any price generate the kind of loyalty this one does. Home cooks reach for it daily for years without complaint. Professional cooks and culinary students call it the best bang for the buck they have found. Knife sharpeners who handle hundreds of blades consistently rate the VG-10 treatment as exceptional for the price. Customers who switch from German steel describe it as a revelation — faster prep, less fatigue, and edges that stay sharper longer. It is a go-to gift recommendation, a trusted workhorse in busy kitchens, and for many people the knife that started a lifelong appreciation for Japanese cutlery.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine convex edge and hone regularly between sharpenings.
- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even, Convex
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 7.2 oz (204 g)
- Blade Length: 212 mm
- Total Length: 340 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 44 mm
- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- HRC: 60-61
- Edge Grind: Even, Convex
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 8.6 oz (244 g)
- Blade Length: 240 mm
- Total Length: 369 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 49 mm
- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even, Convex
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 10.2 oz (289 g)
- Blade Length: 270 mm
- Total Length: 405 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 51 mm
- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even, Convex
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 11.6 oz (330 g)
- Blade Length: 305 mm
- Total Length: 440 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|todputkn15||item.||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-honesuki-boning-knife-150mm-195.png||||||TOJIRO CLASSIC Honesuki 150mm||F-803||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||127.000 ||||||||2.000 ||||1||1||1||0||||||||TOJIRO has been producing high-performance Japanese kitchen knives in Sanjo City for decades, and the CLASSIC line — formerly known as the Tojiro DP — is where the brand built its reputation for exceptional quality at accessible prices. The knives are unchanged from the DP line. Only the name is new. If you have been researching the Tojiro DP honesuki, this is the same knife.Average rating is 4.7By: Jeff SchrinerLouisville KYThis knife is a champ and a real value to boot. Fit and finish was as good as any Wusthof or Henckles knife I have ever owned which is to say--Excellent!0.3
It came nicely sharpened out of the box and very usable. It has sharpened up on my stones to a scary edge!
I own a powdered steel Honesuki from another well known maker that costs twice as much and offers no benefit over the Tojiro in terms of performance,looks,or sharpness.
This is not just a value its a GREAT buy!By: DwarvenChefFresno,CAFantastic blade design for taking apart chicken. Only fault for me was the handle is to small,I have large hands,causing the grip to shift.0.3By: Peter (mongatu)Honolulu,HII am amazed by the toughness and durability of this knife. These knives are intended to be used to cut up chicken and I frequently use mine for breaking down whole chickens. I have pounded it though breasts,bones and all,and the blade has never shown the slightest bit of micro chipping. It holds its edge very well and is very easy to sharpen,especially for a stainless. I think this knife represents great value. Also the Honesuki size/shape makes a tough,good all purpose utility knife.0.3By: Socrates7Washington,DCA small,rigid-bladed knife with a very functional slicing tip this Eastern boning knife is really well put together and fun to use. Sharp,holds an edge well,and that tip will slip into the darndest of places. Note to self: do not use this knife to undo stitching in one’s clothing,tempting though it may be.0.3By: JBroidaBeverly Hills,CAThis is one of the most used knives in my kit. A wonderful value and i have yet to find a honesuki that works better. The core steel will take a wonderful edge and does not chip easily. It stays sharp a long time as well. This knife can take a lot of abuse and still keep on going. The fit and finish was good,although the handle is not the most comfortable in the world. But,who cares... i still think this is one of my favorite knives.0.3
An additional plus is that it can be used as a petty knife as well. So if you are looking to reduce kit size,this is a great option.By: j jayWinter Park,COA great knife for a lot less $$$ than anything else out there. Great for breaking down birds. I’m sure it will kill racks of lamb,as well. I usually go for more rounded handles,but for a boning knife,I think the western style handle is more secure when you are using different types of grips while breaking down messy stuff. Excellent bang for your buck... Oh wait,I said that already. Gotta get a couple more Tojiros. Did I say great bang for your buck?0.3By: MilesChicago,ILGreat little knife. F&F was very nice,and the knife has held it’s edge admirably after breaking down a couple chickens. It is very handle heavy but I don’t mind that for the job it’s doing.0.3By: Warren GriggsMerrillville,INMaybe I’m easily satisfied,but this is another great knife. Love the blade shape and sharpness. Fits well in the hand.0.3By: LeePensacolaAnother great knife,I also have the bigger version of this knife and both are razor Sharpe,just be careful when you sharpen or use a steel on it because its only ground on one side (Single Bevel on Right Side).0.3By: Robert KlemmMilwaukee,WIGreat Boning knife... I use it everyday for portioning/cleaning Bf Tenders n fish. LOVE IT.0.3By: RodneyLoomis,CAI’m giving this one 5 stars for Quality and Value. You can buy a more perfectly finished knife with fancier steels,wood handle etc,but not at this price. Even a knife snob may want to consider getting one of these to do real boning work. In the event that you chip the blade (though unlikely) you haven’t damaged a hand made heirloom. Here’s a few points to consider:0.3
• Single bevel blade (right hand) sharpen right side more and de-burr/minimally sharpen the left. Factory edge was quite good. No nicks for flat spots visible under 30x microscope.
• VG-10 blade core w/ stainless tang and lamination
• Blade length along edge: 150mm - 5.75” edge is slightly curved.
• Thickness at handle: 2,5mm - 3/32”
• Thickness 1cm from tip:,75mm - 1/32”
• Blade width at heel: 38mm – 1.5”
• Blade width at point clip: 8,5mm – 5/16”
• Point of balance: Joint of handle scales and bolster:
• The Japanese Honesuki vs. Europenan boning knife: The tip reaches into joints with what is a narrow sheep’s foot profile that nips through ligaments to remove chicken legs and the like. The deeper blade at the heel allows the cutting edge to extend beyond your fingers so you can use it to trim fat and gristle against a cutting board with the whole sweep of the blade and not just the curved tip of a western boning knife. This knife will work well as a small chef knife for mincing things,good all ‘round utility blade.
This is a great knife for the following people:
• Home cook getting into their first Japanese knife
• Pro who needs a hard working piece for their kit. If it walks away it won’t make you cry.
• The knife snob who wants a boning knife they can use without fear of using on trickier tasks that their “baby” might not handle (applicable to Pro as well)By: Rob BabcockSF,SDI have to pile on another rave review for this knife. While I have considerably more expensive knives I still keep five Tojiro blades in my work case; well,this one is probably the best of them all! Nearly everything about this knife if perfect (when the price is factored in,at least). It's sturdy and very sharp OOtB. The slight blockiness common to Tojiros is actually an asset with this one.0.3
It's hard to think of much I'd change. Fit and finish is pretty good,too. It seems Tojiro has put some effort into this lately,as well as making sure the factory edge is good. I give this one the thumbs up and five stars. My favorite Tojiro...well,probably tied with my 240mm Western Deba! ;)By: cdwPhilly area,PAThere's a reason people with uber-expensive knives use this honesuki. Pit-bull solid,takes and holds a sharp edge,gets in the smallest spaces and inexpensive.0.3By: GoXVaTojiro DP steel might actually come from the skin of a Transformer. Probably an Autobot. Unbelievable knife.0.3By: RFrankNorthampton,MAI resisted buying this knife because I questioned its quality given its price. Eventually,I was won over by the cascade of positive reviews. Everything they say is true. This knife is one of the great Japanese knife bargains. Its only shortcoming,in my opinion,is the too sharply cut edge on the rear of the handle. It's not comfortable as it comes out of the box,but you can soften it in less than 5 minutes with some fine grit sandpaper (180),followed by some extra fine grit paper (400). Just lightly work the edge at a 45 degree angle. Take your time checking the edge as you work. Rub the edge with your finger to polish off the dust and you are good to go. The edge will look like it just came from the factory only better.0.3
Needless to say,Chef Knives To Go has it all: knives,price,and service.By: Philip ParishPrinceton,NJ0.3By: YVDCReceived this knife as an Xmas present. I deboned a turkey for the Xmas brunch and it did very well except for removing some smaller tendons and bones from the drumpstick. I did polish the blade a little bit on a 4K stone afterwards and deboned a chicken. The chicken breast literally jumped off the rib cage. Also,cutting through wings for airline breasts and separating drums/thighs was just easy.0.3
I’ve never owned a honesuki before but I think this is a great intro. The knife itself is very stout. It's hefty,but being handle heavy makes it feel much lighter,but none of that is a complaint.
Lastly,the finish on the handle isn't absolutely perfect,but that's also why I'm not paying $400 for it. Great value.By: michael millssonora californiaAbsolutely no complaints.0.3
The fit and finish of this knife is great. The edge is razor sharp out of the box. For the price this seems like a great knife,but only time will tell.By: Chris L.Charlotte,NCI’ve had this knife for almost 10 years. It is such a great value. Stays sharp forever. I mean I never have to sharpen it. I want to sharpen it,but when I check the edge,it just doesn't need it. You could add a couple hundred bucks to the price and it would still be a good deal. I do an insane amount of volume catering and this thing is the textbook definiton of a work horse. BUY IT !0.3By: Travisloomis,cafantastic knife for price,great addition to my kit. tested on many proteins first day,did great. looking forward to more tojiros for there performance and price!0.3By: LanceCaliforniaThis knife arrived in two days. It was sharp out of the box,and has been nice to use. A great value!0.3By: woodkcThis is a great knife and a bargain. I use it almost every day. I use it to break down,pork,chicken and beef every week. I sharpen it once a week and it as been fine all along. There are days when I have this knife in my hand all day.0.3By: hunterSFvery sharp out of the box and nice thick blade too.0.3
had to return my first because the edge was not ground straight,which would have made the 1-sided sharpening next to impossible. mark exchanged happily with no questions asked,once again proving out his fantastic customer service.
the geometry on my replacement is much better.
i still think that if i had it to do over again i'd spend more and get one that had personal attention paid to it during construction.
i'll probably do that anyway and upgrade in a year or so.
in the end this knife has done exactly what i wanted it to,which is answer the question: do i really have a place for a honesuki in my collection? the answer is a definite YES.
i only wish there were more wa-handled options without the darkened kurouchi finish. i'm ready for that fad to go away.By: T. SzwedkoSalem OhioAwesome piece of hardware. I swear it just melts into my hand. Great box edge,and fit and finish is perfectly smooth. Tore through three birds already and the edge could use just a bit of help on the stones. The finish scratches easy,even a soft dish towel dulled the surface with micro scratches. I don’t care one bit. The way this knife feels and handles is.....Flawless.0.3By: RyanPhiladelphia paThis knife has a great handle and weight. Awesome blade shape and is overall a workhorse knife. Great buy and I only have the honesuki but am looking into the chef knife as well. I use misono and glestain but for this price I should've gone with the tojiro dp!0.3
The honesuki is a traditional Japanese boning knife designed specifically for breaking down poultry. Its stiff, triangular blade and acute tip give it the precision and leverage needed to work cleanly around joints, separate skin, and navigate the contours of chicken and other birds with minimal waste. The TOJIRO CLASSIC Honesuki 150mm is heavier and thicker than a Western boning knife by design — the additional mass gives it the authority to move through cartilage and joints while still being precise enough for clean separation work. It is asymmetrically ground with a concave grind on the left side, traditional for this knife style. The VG-10 stainless core delivers exceptional sharpness and edge retention, and the black micarta handle is built to withstand professional kitchen demands.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Sharpen on quality water stones to maintain the edge and hone regularly between sharpenings.- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Asymmetric, Single Bevel Right
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 6.5 oz (184 g)
- Blade Length: 155 mm
- Total Length: 282 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 39 mm
The CLASSIC Kiritsuke 210mm is one of the most visually striking knives in the line. The kiritsuke profile runs flat from heel to about two thirds of the blade before sweeping up into a distinctive reverse tanto tip — a shape that turns heads and performs beautifully in use. Unlike most traditional kiritsukes which are single bevel and reserved for highly skilled Japanese chefs, this one features a double bevel even grind that makes it fully ambidextrous and far more approachable to sharpen and maintain. At 208mm with a 45mm blade height it handles the same tasks as a gyuto while offering superior tip control for detail work and getting into tight spaces. The VG-10 stainless core delivers exceptional sharpness and edge retention, the softer stainless cladding adds toughness, and the black micarta handle is comfortable through long prep sessions. Please note that our sayas do not fit this knife — the blade guard linked on this page fits well.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 7.3 oz (206 g)
- Blade Length: 208 mm
- Total Length: 341 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 45 mm
- Storage Note: Our sayas do not fit this knife — a blade guard is recommended
||2.000 ||||1||1||1||0||||||||TOJIRO has been producing high-performance Japanese kitchen knives in Sanjo City for decades, and the CLASSIC line — formerly known as the Tojiro DP — is one of the most widely recommended introductions to serious Japanese cutlery in the world. The knives are identical to the DP line. Only the name has changed. If you have been researching the Tojiro DP nakiri, this is the same knife.Average rating is 4.8By: ChristinaMansfield,MAThis is a phenominal knife. The craftsmanship and balance is out of this world. It slices through things without even having to struggle at all. If you want a great knife at a great price I recomend you buy this one.0.3By: Rob BabcockSioux Falls,SDWow,this one was a surprise! I’ve had several Tojiros but this one is the best. Fit and finish is very good,but most remarkable is the size & balance- it’s basically perfect. Plus,it came fantastically sharp OOTB. It’s the first knife I’ve bought in ages that I didn’t need to sharpen before taking it to work.0.3
Five stars,only because I can’t give it six! For the price I can’t imagine how you could better this knife.By: AndrewDenver,COThis knife is amazing! Veggies have met their match!0.3By: kHILove it. Great edge. Shape and heft are new for me. Nearly cut my finger off. Can I tell the difference in sharpness b/w my Misono and this? I tell myself the Misono is sharper,but my brain probably just wants to convince me as much... since we spent 3x as much for UX10. Get this knife. Or try another shape. You won’t be sorry.0.3By: Dean SchermerhornCalgary,AlbertaSo Far,so good...find the knife sharp out of the box,but not extraordinary sharp like say a Global,nice balance and half decent weight,so far this knife has offered exceptional value in my mind.0.3By: Bradford BoutilierIndianapolis,IndianaExceptional Knife. Very well balanced.0.3By: AnthonySalt Lake City,UTBought 3 knives - they were so nice that I took them me on a trip to the mid-west; packed in the belly of a plane. They made Xmas cooking a joy. (Not to mention they were shipped on the day ordered - a Saturday no less).0.3By: LaurenAlabamaPurchased this as an impulse buy,and am I ever glad I did. It is now the knife I grab the most. Reasonably sharp OTB,maintains a good edge,has great balance & a great price.I own two other Tojiro’s and this one is by far the best. Buy it you won’t be sorry.0.3By: RobertSLC,UTMy third Tojiro DP,and as with the others,a great knife at a reasonable price.0.3By: GlennWayne,NJI should have got this one a long time ago!0.3
Super sharp thin blade - cuts carrots,onions,etc like going through butter.
Weight,balance,size and grip are perfect.
Very attractive knife.By: Gary ArivellaHaverhill,Mabeautiful knife have used it several times over the past weeks and it works as promised. Will definitely look at more of the same name0.3By: Joan BreeVancouver,CanadaThis knife was a gift for my Son-in-law but he is delighted with it.0.3By: GiovanniMiami,FLGreat knife- much better than many others I have at twice the price. For sure this will not be my last Tojiro.0.3By: RonandavPinehurst,NCA great knife,has become one of the most used knife in our kitchen. Super sharp. Nakiri shape is wonderful.0.3By: mikenjgreat knife,good feel,very light,sharp out of the box,cuts arm hair,best value for the price0.3By: nancymiami,floridaexcellent! I have bought several as presents for my friends.0.3By: Rick koontzSanta rosa caJust received this knife after waiting only three days! Fantastic knife,have the shun classic nakiri but this one is much sharper0.3By: JDnear ChicagoAlways wanted a nakiri and when I saw the price I ordered it. Also as a way to "push" myself into push-cut instead of rock-chop. Way sharp OOTB,haven’t felt the need to put it to a even a hone yet (2 weeks). Handle is good European style,great bolster and balance with pinch hold,with or without index finger on spine. Fit and finish of blade,bolster and handle excellent. Good as 2x 3x the price. Over-ripe tomato slices you can read a paper through. So nice I ordered a Tojiro guyto and petty - both excellent fit and finish - and just as sharp OOTB. We’ll see how long the edges lasts. I’m curious how the VG10 will sharpen on my (heresy) oilstones.0.3By: GrahamPABeautiful knife,great finish. Gonna be well used!0.3By: johnottawa,canadavery pleased so faar with fairly limited use. I already own a few of these knives sold in Cda under the Ice Bear brand.0.3By: MDHChicagoThis is a great knife. Works amazingly well and looks great.0.3By: JpSan FranciscoFantastic knife! Been forcing myself back from purchasing this for a while because I was trying to convince myself that the more expensive ones are better. But after a lot of thinking and reading,I finally did it and I could not be happier. Absolute quality knife for an unbeatable price. I’ve already used it for making dinner and it’s gonna get used a lot at work. Thanks CKTG!!0.3
p.s. get the saya,it’s pretty sexy with it.By: EmileNashua NHRecieved the knife. Thank you CKTG for quick service. I was looking for a quality,inexpensive Nakiri and was excited by the reviews. This knife fell a bit short for me. IMO it needs sharpening out of the box. The tang is slightly longer than the handle and the edges are relatively sharp. This is not an issue when using the knife but speaks to fit and finish. The spine is relatively sharp as well and the edges will have to be "broken" hete as I use a pinch grip. Weight and balance on the knife are very good. Very nice knife after sharpening and taking off the sharp edges but this should have been done by the manufacturer.0.3
The CLASSIC Nakiri 165mm is a traditional Japanese vegetable knife with a flat edge, tall blade, and squared tip — a profile purpose-built for clean, efficient vegetable prep. The flat edge profile makes it ideal for push cutting and chopping, and the 45.5mm blade height gives excellent knuckle clearance and cutting authority on the board. The VG-10 stainless core is heat-treated for exceptional sharpness and edge retention, the convex grind reduces drag through dense vegetables, and the softer stainless cladding keeps sharpening easy. The black micarta handle is durable and comfortable through extended prep sessions.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even, Convex
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 7.2 oz (204 g)
- Blade Length: 165 mm
- Total Length: 305 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 45.5 mm
||1.000 ||||1||1||1||0||||||||Tojiro has been producing high-performance kitchen knives in Sanjo City for decades, and the CLASSIC series — formerly known as the DP line — remains one of the most recommended entry points into Japanese cutlery at CKTG. The knives are unchanged from the DP line that built the brand its reputation. Only the name is new. If you have been researching the Tojiro DP, this is the same knife. The paring knife is the smallest member of the CLASSIC family and one of its most consistently praised — a knife that handles the tasks no chef knife can, with the same VG-10 steel and san mai construction that defines the whole line.Average rating is 4.4By: Dean HuppSacramento,CAThis knife performs as well as it looks...beautifully. The quality of tis knife is equal to knives costing much more. I would buy any of their knives.0.3By: Al WeggemanGreen Valley AZGood feel. Very sharp. I like it.0.3By: Ana M. WattersEstero,FL 33928I love it,I just got it two weeks ago,I hope that it stays that sharp for ever.0.3By: DJPensacola,FloridaI purchased this knife to go along with my other Tojiro knifes which are wonderful,the fit and finish of this paring knife is great,the only trouble with it though is the blade thickness which is almost wedged shaped which makes it extremely difficult to cut harder vegetables like potatoes carrots and hard root type vegetables,I finally order the MAC paring knife which has a thinner blade.0.3By: Howard MeyerPlymouth,MIWhat a difference between our old knives and the new one. My wife regularly calls me into the kitchen to show me how thin she sliced an onion or tomato. She loves it.0.3By: MarkAtlantic City,NJGreat knife,sharp out of the box. Use this to tournee potatoes and carrots with ease in school0.3By: craig knew yorkRazor sharp edge out of the box handle perfect blade shape however left a lot to be desired not useful for me very delicate blade you almost have to be careful with it to make sure you don’t bend it0.3By: DonnieToronto,OntarioIt’s a pleasure to be able to have a knife work at peak sharpness right out of the box. This little guy IS very sharp out of the box. Very clean looking with an exception finish on the blade. Excellent value for the money.0.3By:Los AngelesGreat knife,great service.0.3By: Sharon ProctorVidalia,GAI must admit I never thought I’d spend this much on a single knife,but after reading the reviews I decided to take a shot. I’m really glad I did. This is without question the finest paring knife I’ve ever owned and now that I’ve been using it,I feel like the price I paid was a real bargain. I would definitely recommend this knife to anyone. You won’t be disappointed!0.3By: SimonDanville,CAVery sharp and stays that way.0.3
Excellent value.By: GOWashington stateGreat little knife,holds an edge very well,whenever I am in the kitchen it makes out to the cutting board0.3By: MikeHuntington Beach CA.Razor Sharp!!! Great Value0.3By: ConnieManistee,MII bought this knife as a gift as part of several knives that my husband has wanted to buy for a few years. He is extremely pleased with the paring knife as well as the others and has given away his old knives.0.3By: EdwardSan Gabriel cafantastic knife,very sharp ootb and looks amazing. can’t wait to receive my itk bread knife!0.3By: ChrisBirmingham,ALWhoa! This fantastic little knife is razor sharp. At $40,this knife is a steal.0.3By: CliffOttawa,ONYou get what you pay for with this knife. It’s wonderfully sharp and technically good,though not a lot of attention was paid to details. The handle was not finished symmetrically,the blade is not perfectly aligned with the handle,some grinding marks are visible on various parts of the knife,the sharpening of the blade could have been better too. The handle material also smells a bit funny,and comes with a manufacturer’s notice that it is normal for "white powder" to come out of the handle material. The instruction manual’s English is also horribly broken. That being said,none of the above minor issues are noticeable when actually using the knife,which is what really matters. Overall,as long as you are not looking for a perfect finish,this a great knife for the price.0.3By: shimond bradleydallas,txGreat paring knife does the job well and stays sharp for me.0.3
The blade is built around a VG-10 stainless steel core clad in softer stainless steel, hardened to HRC 59. At 90mm the blade length hits the most useful range for in-hand paring work — long enough to manage most peeling and detail tasks efficiently, short enough to stay precise and controlled through the motion. The 23.5mm blade height keeps the profile narrow and nimble, and the 2mm spine tapers to a fine, clean edge that excels at shallots, citrus, strawberries, and any task where the tip does most of the work. At 2.0 oz the knife barely registers in hand, which is the right feel for a paring knife. The black Micarta handle is fitted to a full stainless tang with a clean, professional finish. Note that the blade geometry is on the thicker side relative to laser-ground options — it is a confident, solid parer rather than an ultra-thin slicer, and it performs best on soft to medium produce rather than dense root vegetables.
What Customers Are Saying: With 29 reviews the response is as consistent as any knife in the CLASSIC line — sharp out of the box, stays sharp, and repeatedly described as the finest paring knife the buyer has owned at any price. Multiple reviewers describe giving away their old knives after adding this one to the kitchen. A professional cook describes reaching for it with confidence every shift after purchasing two more Tojiro knives on the strength of this one. Reviewers who came from German paring knives describe the difference as immediate and significant. One candid note worth passing along: a single reviewer found the blade geometry slightly wedge-shaped and switched to the MAC paring knife for harder root vegetables — useful information for cooks whose daily paring work leans heavily toward dense produce. For everything else, the consensus is nearly unanimous.
Care Instructions: VG-10 stainless steel is low maintenance but rewards consistent habits. Hand wash and dry promptly after use — avoid the dishwasher, which shortens edge life and can affect the handle over time. Sharpen on quality water stones when needed and maintain with a ceramic honing rod between sessions. Avoid hard bones and frozen foods.- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai
- Edge Steel: VG-10 Stainless Steel
- HRC: 59
- Edge Grind: Even, Double Bevel
- Handle: Western (Yo)
- Scales: Black Micarta
- Blade Length: 90mm
- Total Length: 202mm
- Spine Thickness at Heel: 2mm
- Blade Height: 23.5mm
- Weight: 2.0 oz (60g)
||1.000 ||||1||1||1||0||||||||TOJIRO has been crafting high-performance Japanese kitchen knives in Sanjo City for decades, and the CLASSIC line — formerly known as the TOJIRO DP — is the range that introduced countless cooks to the world of fine Japanese steel. The knives are unchanged from the DP line. Only the name is new. If you have been researching the TOJIRO DP 120mm petty, this is the same knife.Average rating is 4.9By: RobinWPhilly,PATakes a wicked edge and cuts great. No rust issues at all and it will be used for cutting veggies and left wet.0.3
Relatively thin so a bit of flex in the blade.
Handle needs a bit of tweaking to be comfortable (sanding with a bit of wet/dry).
A great knife for the price.By: kevinsan francisco,casuper sharp knife,versatile,perfect length,comfortable handle,awesome packaging! a must have for all pastry chefs!0.3By: CharlieGulf Shores,ALLike all my Tojiros,very sharp out of the box and f&f are fine. Peels anything and my wife uses it whenever she needs a knife of any size--go figure? I wash & dry it and all my other knives when I finish using them.0.3
Truly a bargain.By: David McReynoldsNew York,New YorkI’ve only had it a week or so. The blade is razor sharp - I suspect one could shave with it. Very pleased with it.0.3By: Dennis T.Chicago,ILWhat is up with other person saying "Relatively thin *** flex in the blade" It is not thin nor there is any flex,the knife is perfect. Very sharp.0.3By: BrandonNorth DakotaThis is my second Tojiro dp knife. The fit and finish is flawless on the knife I recieved. The handles are pretty square on my Tojiro’s so a little work with some sandpaper can shape them to your liking if it bothers you. I haven’t touched mine. The knife was fairly sharp however I did a little thinning and polished up the edge and this really is now my new favorite knife. It definately will support and hold a keen edge. 5 stars for a great knife at a awesome price.0.3By: JpSan Francisco,CAThis is just my favorite thing in the world right now. Probably the most versatile,sharp,and easy-to-use blade I’ve held in my hand. The edge retention is very impressive as well as being user friendly. Great knife and this website gives the absolute best price!0.3By: Tomciopaluch357USAThis is the knife for smaller jobs.My wife loves it. Perfect for cutting herbs,and boning smaller proteins. Additionally,Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife,like my wife,over all 5 stars I like that knife too.0.3By: Tomasz.GWhitahll PAThis is a great knife. It is well balanced and light,it’s also really sharp for that price it good for entry level Petty.Great petty knife to purchase!My wife loves it.0.3
The CLASSIC Petty 120mm is a compact, versatile utility knife that handles smaller slicing tasks, larger peeling work, and any in-between job that falls short of needing a full-size gyuto — Japan's all-purpose chef knife. At 121mm with a 25mm blade height, it is light, quick, and easy to control, making it a natural companion to a gyuto or santoku — Japan's three-virtues knife — for everyday prep. The VG-10 stainless core delivers exceptional sharpness and edge retention, the tapered spine and convex grind keep it nimble, and the black micarta handle is durable and comfortable. This is one of the most practical secondary knives in the kitchen.
What Customers Are Saying: Across 18 reviews, customers consistently highlight the value this petty delivers at its price point, with many calling it an essential companion to a larger chef knife. The VG-10 steel earns repeated praise for taking and holding a keen edge — several reviewers note that a light touch-up on stones or a quick strop reveals just how sharp this knife can become. Home cooks and professionals alike appreciate the compact size, with a number of reviewers putting it to work as a paring knife, a detail knife for trimming proteins, and even as a set of impromptu steak knives at the table. A few customers mention that the handle benefits from light sanding to smooth the edges and improve comfort, but the consensus is clear: the steel quality and overall performance make this one of the best entries into Japanese cutlery at any level.
Care Instructions: VG-10 stainless is low maintenance, but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings. - Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even, Convex
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 2.2 oz (62 g)
- Blade Length: 121 mm
- Total Length: 232 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 25 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|todp18pe||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-180mm-petty-87.png||||||TOJIRO CLASSIC Petty 180mm||F-798||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||102.000 ||||||||||||1||1||1||0||||||||TOJIRO has been crafting high-performance Japanese kitchen knives in Sanjo City for decades, and the CLASSIC line — formerly known as the Tojiro DP — remains one of the most trusted introductions to serious Japanese cutlery available today. The knives are identical to the DP line that earned the brand its reputation. Only the name has changed. If you have been researching the Tojiro DP petty, this is the same knife.
The CLASSIC Petty 180mm is built around a VG-10 stainless steel core, carefully heat-treated for an excellent balance of sharpness, edge retention, and durability. The softer stainless cladding adds structural support and makes sharpening on water stones easy and rewarding. The spine tapers nicely toward the tip, giving this knife a light, nimble feel in the hand that is hard to match at this price point. At 181mm with a slim 32mm blade height, it excels at smaller prep work, trimming proteins, slicing citrus, and any task where a full-size gyuto feels like too much knife. The black micarta handle is durable, comfortable, and secured to a full stainless tang with three stainless rivets.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even, Convex
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 3.3 oz (94 g)
- Blade Length: 181 mm
- Total Length: 294 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 32 mm
The CLASSIC Petty 210mm occupies a unique and useful space in the kitchen — longer than a standard petty but narrower than a gyuto, making it an ideal slicer for fish, proteins, and smaller ingredients where board space is limited. The VG-10 stainless steel core delivers excellent sharpness and edge retention, while the softer stainless cladding adds toughness and makes sharpening easy and approachable. The convex grind and tapered spine give the blade a light, responsive feel, and the slim 36mm height keeps it precise and agile through a wide range of cutting tasks. The black micarta handle is durable and comfortable through long prep sessions.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even, Convex
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 6.7 oz (190 g)
- Blade Length: 212 mm
- Total Length: 347 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 36 mm
||2.000 ||||1||1||1||0||||||The Tojiro Classic Santoku 170mm is a well-balanced, all-purpose knife perfect for home cooks and professionals alike. Featuring a sharp stainless steel blade and a 50/50 edge grind, it excels at slicing, chopping, and mincing. The comfortable Western-style handle and solid fit and finish make it a go-to blade for everyday kitchen tasks.||TOJIRO produces an extraordinarily wide range of Japanese kitchen knives from Sanjo City, Japan, and the CLASSIC line — formerly known as the TOJIRO DP — is the flagship range that has made the brand so widely respected. The knives are completely unchanged from the DP line. Only the name is new. If you have been researching the TOJIRO DP santoku, this is the same knife.Average rating is 4.9By: LuisTampa,FlWow this knife is amazing. Scary sharp. My SO is scared to use it. Will definitely buy from again.0.3By: Blaine MulliganBirch Hills,Saskatchewan,CanadaAwesome knife at a great price! The blade is 9/10ths as good as much higher priced knives,but the fit and finish do reflect its lower price. Much better than a Henckels,for the same price. Quick shipping as well.0.3By: Brian KOrange County,CAGreat knife! The gf bought me this knife to congratulate me on getting a new job. sharp as heck OTB,easy to re-sharpen,great feel in the hand. There is no better knife for the price. That’s why this is my second knife from the DP line.0.3By: Bill RawsonChattanooga,TNThis knife is amazing for the money. I’m in love with Japanese knives now. I like my Tojiros much better than my previous set of -double the price- (Zwilling) Henckels. Highly recommended for the price range in Japanese Knives.0.3By: BenPhiladelphia,PAI have been in love with Tojiro knives for over 5 years,when you could only find them direct from Japan (though they were about 40% cheaper then!). This santoku is perhaps the best bang-for-buck knife out there,and I’d recommend it to just about anyone. Chefknivestogo delivered it quickly and in perfect shape,and I’ve been impressed with their customer service and love the video reviews!0.3By: Jeff GStratford,NJBought this as a gift for my son’s mother-in-law (Marija),who admired her daughter’s Masamoto santoku,gifted by me a few years ago. The Tojiro was decent sharp out of the box,but I tuned it up to 8K with Shapton stone on Edge Pro,plus leather strop. Will report back when my good friend and great cook Marija tells me how the Tojiro performs.0.3By: Noelkapaa,HIchefknivestogo: a reliable source for Japanese chef’s knives.0.3By: OlgaPort Moody,BCGreat quality. Very sharp.0.3
The santoku is a Japanese all-purpose knife that blends characteristics of a gyuto and a nakiri — excellent at vegetables, equally capable with proteins and fish, and approachable for cooks of any skill level. The CLASSIC Santoku 170mm is the most popular size in the format, long enough for most kitchen tasks and short enough to feel comfortable and nimble in hand. The VG-10 stainless core delivers exceptional sharpness and edge retention, the softer stainless cladding adds toughness and keeps sharpening easy, and the convex grind helps ingredients release cleanly from the blade. The black micarta handle is durable and comfortable through long prep sessions.
Care Instructions:
VG-10 stainless is low maintenance, but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings. - Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even, Convex
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 6.8 oz (193 g)
- Blade Length: 170 mm
- Total Length: 300 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|todpsa21||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-santoku-210mm-291.png||||||TOJIRO CLASSIC Santoku 210mm||F-500||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||133.000 ||||||||||||1||1||1||0||||||||TOJIRO knives come from Sanjo City, Japan — one of the most productive knife-making regions in the country — and the CLASSIC line has been the brand flagship for decades. Formerly known as the Tojiro DP, the knives are completely unchanged. Only the name is new. If you have been researching the Tojiro DP santoku, this is the same knife.
At 205mm this is an unusually generous santoku — longer than most, with a 50mm blade height that gives it the presence and knuckle clearance of a full chef knife while retaining the flatter profile and approachable feel that makes the santoku format so popular. The VG-10 stainless steel core delivers excellent sharpness and edge retention, while the softer stainless cladding adds toughness and keeps sharpening simple. The 50/50 double bevel grind makes it fully ambidextrous and equally suited to right and left handed cooks. The black micarta handle is durable, comfortable, and well balanced through extended prep sessions.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: 50/50
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 7.9 oz (226 g)
- Blade Length: 205 mm
- Total Length: 330 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 50 mm
||2.000 ||||1||1||1||0||||||||TOJIRO produces knives in Sanjo City, Japan that consistently outperform their price point, and the CLASSIC line — formerly known as the Tojiro DP — is the range that made the brand famous. The knives are unchanged from the DP line. Only the name is new. If you have been researching the Tojiro DP bread knife, this is the same knife.Average rating is 5By: lgarnicacape codGreat all around great buy will by that specific brand again0.3By: KarlBrooklyn,NYBought it for myself for Xmas. Finish was very good. First use was on fresh,still slightly warm loaf which would have been very difficult to slice with my old serrated bread knife. New one cut very neat and flat slices with only slight drag. I’m quite pleased and would buy again.0.3By: Robert HetzellHurdle Mills,NCVery sharp and cuts bread without crushing it.0.3
The CLASSIC Serrated Bread Knife 215mm is a more capable tool than its single-purpose reputation might suggest. The serrated edge handles crusty breads and soft loaves with equal ease, but it is also excellent for slicing soft fruits, tomatoes, and cooked meats where a straight edge might compress or tear. At 212mm the blade has plenty of reach for most loaves without being unwieldy, and the slim 33mm height keeps it precise and easy to control. The VG-10 stainless core delivers the same quality edge the CLASSIC line is known for, and the black micarta handle is durable and comfortable.
Care Instructions:
VG-10 stainless is low maintenance. Hand wash and dry promptly after use and avoid the dishwasher. Serrated edges are best maintained by a professional sharpener when they eventually need attention — they rarely need it often.- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge: Serrated
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 6.3 oz (180 g)
- Blade Length: 212 mm
- Total Length: 342 mm
- Spine Thickness at Heel: 1.5 mm
- Blade Height: 33 mm
The CLASSIC Steak Knife 120mm brings the same VG-10 stainless steel core and careful heat treatment that defines the line to the table setting. VG-10 takes and holds a significantly sharper edge than the stainless steel found in most steak knife sets, which means cleaner cuts, less tearing, and a noticeably better experience at the table. The tapered spine and convex grind keep the blade light and nimble, and the black micarta handle is comfortable and durable through years of regular use. If you have been making do with a set of dull steak knives, this is a serious upgrade.
Care Instructions:
Hand wash and dry promptly after use and avoid the dishwasher. The VG-10 edge is easy to maintain with occasional light sharpening on a water stone. Do not use on bones or frozen foods.- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 2.4 oz (68 g)
- Blade Length: 120 mm
- Total Length: 231 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 26 mm
||3.000 ||||1||1||1||0||||||||Tojiro has been producing high-quality Japanese cutlery from its base in Niigata Prefecture for decades, and the CLASSIC series — formerly known as the DP line — represents the brand at its most accessible without sacrificing performance. The name has changed at the manufacturers request, but the steel, construction, and standards have not. Tojiro has long been a favorite at CKTG for delivering professional-grade knives at prices that make the category easy to recommend to cooks at every level.Average rating is 4.7By: VicLLa Crosse,Wis.My son and his wife loved them. They are knives that feel good in the hand. Mark has always been very helpful with his expertise on knives. I’ve ordered several times and never been disappointed. Thanks for your input when I’ve called.0.3By: VickieLa Crosse,Wis.Absolutely the best and fastest service I have ever had with any company ordering on line. Also Mark’s williness to talk with the customer about knive choice is very helpful and welcomed. No one ends up purchasing the wrong knife or talked into something high end just to make a sale. Very professional and the way business should be conducted.0.3By: Pedro ramosPuerto ricoVery good! Significant improvement to my old Wustof set0.3
This four-piece steak knife set is built around a VG-10 stainless steel core, the same steel found throughout the CLASSIC line of kitchen knives. VG-10 holds an excellent edge, resists corrosion well, and responds cleanly to water stones when it is time to resharpen. Each knife features a fine, straight edge with a symmetrical 50/50 even grind — no serrations, just a clean blade that slices through meat without tearing. The integrated bolster gives each knife a solid, balanced feel in hand, and the black Micarta handle is durable, moisture-resistant, and comfortable across a full meal. The set arrives in a presentation case that makes it a natural choice for a gift.
What Customers Are Saying: Customers consistently single out the out-of-the-box sharpness and the quality of the presentation case, noting that photos do not fully capture how well-finished these knives feel in person. Several reviewers mention owning other knives in the Tojiro CLASSIC line and returning to add this set after positive experiences elsewhere in the range. The straight edge draws particular praise — buyers who have switched from serrated steak knives describe the difference as immediately noticeable. At this price point, the set is widely described as one of the best values in the category.
Care Instructions: VG-10 stainless steel is low maintenance but deserves proper handling. Hand wash and dry each knife after use — the dishwasher shortens edge life and can damage the handle over time. Avoid cutting on hard surfaces, and keep the blades away from bones and frozen foods. When sharpening is needed, quality water stones will bring the edge right back.- Brand: Tojiro
- Location: Niigata, Japan
- Steel: VG-10 Stainless Steel
- Edge Grind: Even Grind
- Bevel: 50/50
- Handle: Black Micarta
- Blade Length: 120mm
- Total Length: 240mm
- Spine Thickness: 2mm
- Blade Height: 19mm
- Weight: 2.4 oz (68g)
- Edge: Fine edge, not serrated
- Set: 4 knives
- Storage Note: Comes with presentation box
||1.000 ||||1||1||1||0||||||||TOJIRO has been producing world-class Japanese kitchen knives in Sanjo City for decades, and the CLASSIC line — formerly known as the Tojiro DP — delivers a level of performance that consistently surprises cooks who expect less at this price point. The knives are unchanged from the DP line. Only the name is new. If you have been researching the Tojiro DP sujihiki, this is the same knife.Average rating is 4.8By: Woo-bae Kimbreckenridge,coSurprise!0.3By: bombsquad1cape codhad for over a year and this thing is awsome i use it for every thing. lots of life in this thing.0.3By: KenSan DiegoI would like to rate this somewhere between 3.5 and 4 stars actually. The knife is well constructed,but not so pretty. I still think it is a high value knife. The factory edge is not suitable for use IMO on this example. It is quite "heavy" behind the edge. So,after a bit of thinning and sharpening,a little handle contouring,it is a very serviceable knife. The value is in the blade,steel,and hardening. Just needs some tweaking. I recommend this knife for the cook that works the line and wants to go to the next level,or the knife person who is looking for the basis for a nice suji and doesn’t mind,or enjoys tinkering. It gets,and stays,very sharp.0.3By: julesNYCAwesome knife. I have had it for over a year and only recently have I fallen in love with this knife. I think heavy use and repeated sharpening has actually thinned it a tad bit and its just a pleasure to use. I can sharpen it up and use it for a few days heavy on the line,and I can still cut tomatoes with the tip because its just so darn thin. I can pull cut cold cooked chicken breast easier than I could before I beat the hell out of this thing. It’s awesome.0.3
The sujihiki is Japan dedicated slicing knife — long, narrow, and ground for pulling cuts that glide through proteins, fish, and roasts with minimal resistance. The CLASSIC Sujihiki 240mm sits at the shorter end of the format, making it a nimble and versatile choice for slicing duties that do not require maximum reach. It also pulls double duty as a fillet knife and handles smaller vegetable prep with ease. The VG-10 stainless core delivers exceptional sharpness and edge retention, and the impeccably convex grind keeps drag to a minimum through long slicing cuts. The black micarta handle is comfortable and well balanced.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones or frozen foods. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even, Convex
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 6.3 oz (180 g)
- Blade Length: 240 mm
- Total Length: 368 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 35 mm
||2.000 ||||1||1||1||0||||||||TOJIRO knives come from Sanjo City, Japan, and the CLASSIC line — formerly known as the Tojiro DP — has spent decades proving that excellent Japanese cutlery does not have to be expensive. The knives are completely unchanged from the DP line. Only the name is new. If you have been researching the Tojiro DP 270mm sujihiki, this is the same knife.Average rating is 4.3By: AdammCashtown PaAfter a little thinning this knife came to life. Awesome knife you you need a stiff knife. Held and edge for a long time.0.3By: MilesChicago,ILLike all tojiro DPs I think this is a great knife for the price.0.3
Edge retention and stability are great,but there are some minor F&F issues. This knife has the extra boxy tojiro handles and may require some sanding to get the rough spots in the handle/tang smoothed out.By: EricOttawa,ONproduct better than i hoped for,delivered as promised,very pleased0.3By:0.3By: James CSan Francisco,CAThick handle. bulky and takes a little getting used to. Edge needs serious thinning for it to come to life. Holds an edge with the very best. Stiff,great big knife. Fit and finish leaves some to be desired. All taken care of with a few hours with the dremel tool.0.3By: Twist ThompsonPage,Azquick and easy purchase,my knife showed up in great shape and ready to go.I would purchase from this company again0.3
The CLASSIC Sujihiki 270mm is the range-topping slicer in the line and one of the most versatile knives TOJIRO makes. At 266mm it has the reach to handle large roasts, whole fish, and turkey without breaking a sweat, yet it is nimble enough to pull fillet duty and handle smaller slicing tasks with precision. The long, narrow blade is designed for pulling cuts that glide through proteins and fish with minimal resistance, and the convex grind keeps drag low through even long, uninterrupted slices. The VG-10 core is heat-treated for exceptional sharpness and edge retention, and the softer stainless cladding makes maintenance and sharpening easy.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones or frozen foods. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 8.3 oz (236 g)
- Blade Length: 266 mm
- Total Length: 400 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 39 mm
This 2-piece set pairs a 170mm santoku with a 120mm petty — a combination that handles the vast majority of daily kitchen tasks with ease. The santoku covers all-purpose prep work including vegetables, proteins, and herbs, while the petty handles detail work, trimming, peeling, and smaller tasks where the santoku would feel like too much knife. Both knives feature a VG-10 stainless steel core for exceptional sharpness and edge retention, clad in softer stainless steel for toughness and easy sharpening. The full-tang black micarta handles are secured with three rivets and finished with stainless bolsters for a clean, hygienic transition from blade to handle.
Care Instructions:
Hand wash and dry both knives promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly to maintain peak performance.- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai
- Edge Steel: VG-10 Stainless Steel
- Cladding: 13 Chrome Stainless Steel
- Edge Grind: Double Bevel
- Handle: Black Micarta, Full Tang, 3 Rivets
- Santoku 170mm — Weight: 6.8 oz (193 g) — Blade Length: 170mm — Total Length: 300mm — Spine: 2mm — Height: 46mm
- Petty 120mm — Weight: 2.2 oz (62 g) — Blade Length: 121mm — Total Length: 232mm — Spine: 2mm — Height: 25mm
These knives use molybdenum vanadium stainless steel, a tough, fine-grained steel commonly used in commercial kitchens for its durability and corrosion resistance. Heat-treated to around 57–59 HRC, the steel holds a solid working edge while remaining very easy to resharpen. The thin grind helps with cutting efficiency, while the softer hardness makes them more forgiving than many harder Japanese knives. The antibacterial elastomer handle provides a secure, comfortable grip and is well-suited for long prep sessions. An added bonus for professional users is that the bright blue handle makes your knife easy to spot on a crowded line, helping prevent mix-ups during service.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to protect the edge. - Brand: TOJIRO
- Line: Color Series (CKTG Blue Handle)
- Steel: Molybdenum Vanadium Stainless Steel
- Construction: Mono Steel
- Hardness: 57–59 HRC
- Edge Grind: Even
- Handle: Western – Antibacterial Elastomer (Blue)
- Made in: Tsubame, Niigata, Japan
- Weight: 5.0 oz (142 g)
- Blade Length: 219 mm
- Total Length: 348 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tofiscsc||item-1||solidtemplate||chefsets||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-fish-scraper-scaler-99.png||||||Tojiro Fish Scaler||F-640||specials > linecooks > chefsets||Resources > For Professionals > Chef Equipment > ||25.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojirogai||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-403.png||||||TOJIRO GAI||||specials > linecooks > tojiro-knives||Resources > For Professionals > TOJIRO Knives > ||||||||||||||0||1||0||0||||tojriogai tojirogai1 tojirogai2 tojirogai3 tojiroknifebag ch8pcknro tenuguiknives||||The GAI series is made with new, high-end handles for a great price. Gai means "armor" in Japanese and refers to the durable and armor-like handles. The blades are made with premium VG10 Japanese knife steel and clad with 37 layers of Damascus steel for a beautiful look and feel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojirogai3||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-398.png||||||TOJIRO GAI Gyuto 180mm||F-1352||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||169.000 ||||||||||||1||1||1||0||||||||Experience the artistry of Japanese craftsmanship with TOJIRO, a premier brand in the realm of authentic Japanese kitchen cutlery. Drawing inspiration from the strength and elegance of "armor," as signified by its distinctive name "GAI," TOJIRO knives are a harmonious blend of resilience and finesse. At the heart of each blade lies VG10, a superior grade of Japanese stainless knife steel, meticulously encased by 37 alternating layers of high and low stainless steel. This not only ensures unparalleled durability but also creates a striking pattern synonymous with quality. The handle is a testament to innovation, boasting a rugged texture secured by sturdy, stainless steel pins, offering both a unique aesthetic and a firm grip. TOJIRO's knives aren't just tools; they're a singular culinary experience.- Weight: 6.0 oz (172 g)
- Blade Length: 181 mm
- Total Length: 300 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojirogai1||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-404.png||||||TOJIRO GAI Nakiri 165mm||F-1350||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||169.000 ||||||||||||1||1||1||0||||||||TOJIRO's newest and hottest line is called GAI, which translates to "armor" in Japanese. It is inspired by the lovely linen micarta handles that are as durable as armor for long-lasting beauty and use. This nakiri blade is made of premium VG10 Japanese knife steel and clad with 37 layers of Damascus steel for a beautiful look and feel.
- Edge Steel: VG10
- Cladding: Damascus Cladding
- Handle: Linen Micarta
- Edge: Double Bevel
- Weight: 6.8 oz (194 g)
- Blade Length: 164 mm
- Total Length: 296 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojriogai||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojrio-gai-119.png||||||TOJIRO GAI Petty 135mm||F-1353||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||124.000 ||||||||||||1||1||1||0||||||||Experience the artistry of Japanese craftsmanship with TOJIRO, a premier brand in the realm of authentic Japanese kitchen cutlery. Drawing inspiration from the strength and elegance of "armor," as signified by its distinctive name "GAI," TOJIRO knives are a harmonious blend of resilience and finesse. At the heart of each blade lies VG10, a superior grade of Japanese stainless knife steel, meticulously encased by 37 alternating layers of high and low stainless steel. This not only ensures unparalleled durability but also creates a striking pattern synonymous with quality. The handle is a testament to innovation, boasting a rugged texture secured by sturdy, stainless steel pins, offering both a unique aesthetic and a firm grip. TOJIRO's knives aren't just tools; they're a singular culinary experience.
- Weight: 2.9 oz (82 g)
- Blade Length: 137 mm
- Total Length: 246 mm
- Spine Thickness at Base: 2 mm
- Blade Height at Heel: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojirogai2||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-395.png||||||TOJIRO GAI Santoku 170mm||F-1351||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||169.000 ||||||||||||1||1||1||0||||||||Experience the artistry of Japanese craftsmanship with TOJIRO, a premier brand in the realm of authentic Japanese kitchen cutlery. Drawing inspiration from the strength and elegance of "armor," as signified by its distinctive name "GAI," TOJIRO knives are a harmonious blend of resilience and finesse. At the heart of each blade lies VG10, a superior grade of Japanese stainless knife steel, meticulously encased by 37 alternating layers of high and low stainless steel. This not only ensures unparalleled durability but also creates a striking pattern synonymous with quality. The handle is a testament to innovation, boasting a rugged texture secured by sturdy, stainless steel pins, offering both a unique aesthetic and a firm grip. TOJIRO's knives aren't just tools; they're a singular culinary experience.
- Weight: 6.2 oz (176 g)
- Blade Length: 173 mm
- Total Length: 292 mm
- Spine Thickness at Heel: 2 mm
- Blade Height at Heel: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tohaknbag||item-1||solidtemplate||knifeholders||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-hanging-knife-bag-103.png||||||Tojiro Hanging Knife Bag - Gray||Tojiro-Drumstick-Bag||knife-accessories > knifeholders||Accessories > Knife Storage > ||30.000 ||||||||||||1||1||1||0||||||||Tojiro Hanging Knife Bag. This bag is designed for convenient access at work, offering unique features that are ideal for work in commercial kitchens. Made with tough materials and equipped with sturdy straps, it can be hung on the wall for quick and easy access without taking up valuable counter space. Lightweight and equipped with a top handle as well as a shoulder strap, it's easy to carry and transport. Constructed with weatherproof ballistic nylon, this bag features:
- An 18" length
- A 7 1/2" width (15" when opened)
- A rigid 1" spine to ensure secure closure when fully stocked
- Holds 4-5 knives and room for some tools as pictured||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toitkbrkn||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-270mm-itk-bread-knife-200.png||||||TOJIRO ITK Bread Knife 270mm||F-687||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||91.000 ||||||
||2.000 ||||1||1||1||0||||||||This CKTG exclusive TOJIRO ITK Bread Knife features a long 270mm scalloped edge designed to glide cleanly through crusty loaves, soft sandwich bread, and delicate pastries without tearing or crushing. The generous length and aggressive serration pattern make it especially effective for large boules and wide loaves, while remaining easy to control for everyday kitchen use.Average rating is 4.7By: Daniel W.Aberdeen,NJThis is a great bread knife. The handle has a slight upward cant from the blade that gives your knuckles plenty of clearance. The fit and finish of the handle is perfect.0.3
The blade has profile is flat from the heal to about the mid-point. From there it has a gentle upward curve towards the tip. The blade has a very nice satin finish.
If anyone is looking for an upgrade for their bread knife,then look no further.By: KenCOMy wife usually denigrates my purchases as "unnecessary" but I caught her yesterday telling her neighbor how great the new Tojiro 270 bread knife is and how there is barely a crumb and no indentation of the bread. Thanks and good luck.0.3By: RobertSloveniaI’m in awe,I’ve never seen a bread knife that could shave arm hair0.3
before,simply amazing!By: Ken SchwartzCAWOW!0.3
I got one of these. I thought it would be a nice modest knife - nothing special but a longer bread knife than my classic Shun.
The factory edge is Exceptional. A factory serrated edge that push cuts paper! This type of wavy serrated edge is easy to sharpen and maintain as well. I’d consider this knife a bargain easily rivaling it’s competition for WAY less money. I’d consider this bread knife as standard equipment for a knife roll. Cheap enough to get one for home and one for work.
KenBy: GGarrisong3Greenwich,CTThis knife is a winner!!! The sharpness OTB is amazing. The service was from chefs knives to go was great.0.3By: JustinChicago,IlThis knife is great. The factory edge is very sharp and the look and feel are excellent. For the price,this is a highly recommended bread knife.0.3By: Y VDCSharpness is great. Shipping was much faster than I expected. Looks to be stamped,not forged if that makes a difference to anyone.0.3By: ChrisSeattle,WAThis is a beautiful bread knife,does exactly what it intends to and looks damn sexy while doing it.0.3By: Robert BlumbergSharon,CTExcellent weight,very sharp,comfortable handle.0.3By: VuDCBest $55 I’ve ever spent on a knife. Razor sharp. Cuts through bread,watermelon,pineapple,and tomatoes with ease. Super light. Ridiculously fast shipping.0.3By: Ann Jean CampbellBradenton,FlLove the knife,cuts artisan style bread like butter. Slices evenly,few crumbs. Wonder if I can cut other hard things,i.e. cheese,salami,etc. without ruining the blade?0.3By: SueNew York,NYThis bread knife is AMAZING. It works very well on crusty sourdough bread also and because the blade is very thin,I can get very thin slices. Wonderful!!!0.3By: CarolVancouverHow do you sharpen bread knife?0.3By: ALANREGINA,CANADAGREAT BREAD KNIFE - HIGHLY RECOMMENDED.CHEFKNIVESTOGO - HIGHLY RECOMMENDED - WILL USE AGAIN.0.3By: Jonathan ByrdTampa,FLExcellent bread knife. We use for slicing meat as well with outstanding results. Great price and fantastic looks. Thanks again.0.3By: rhblumbBrooklynI like this knife so much I bought one for a second home. It also doubles as a great tomato slicer.0.3By: Pat WilliamsAugusta,MaineVery sharp,very nice knife. Quick delivery,I’d deal with this company again.0.3By: GavinCanadaFantastic knife,0.3
It slices through around 40 loaves of bread a day. The edge cuts cleanly through crusty tops and most slices can be done with one stroke.
On a side note the knife also preforms beautifully cutting cherry tomatoes as shown in the demo video.
Conclusion = good price,correct length,smooth cutting action,great buy.By: Steven JohnsonNewton KSAn outstanding knife for a surprising number of kitchen tasks,from tomatoes to roasts...and bread! Scalpel-sharp out of the box and wonderful balance. A highly recommended knife AND a highly recommended purveyor of fine cutlery: Chef Knives To Go.0.3By: Bryan GTampa,FLBest bread knife I have ever used hands down. The only thing I can say about owning this knife,is it took me so long to own it. Been using in a pro kitchen,first bread knife to stay in my bag. It doesn’t make the guy who went one on one with Iron Chef Michael Simon look so crazy for doing everything with a bread knife,hell now I think I may join him. I’m glad makers are finally starting to figure things out. Keep it up. I’m waiting for a day when it takes longer than 1.5 days to get something from Mark. He makes it hard on us knife guys.0.3By: JasperSamIf you don’t have this bread knife,you should. I know what day my package will arrive when I Order it.0.3By: NicholasSpringfield,MOThis is the best bread knife that I’ve ever had the pleasure of using. I haven’t used the Mac bread knife,but the Tojiro blows the not-too-shabby Forschner out of the water. Fit and finish was excellent.0.3By: MikeHuntington Beach CA.Excellent knife,with flawless fit and finish.0.3By: SherwinPerth,WATojiro has officially put its brand on the world map of knives with the ITK Bread Knife.0.3
Easily makes short,clean work of pastry and bread with firm crusts and soft interiors.
There’s a reason why it sells like hotcakes and I wouldn’t need to buy any other bread knife as long as this stays unchanged.By: TimCTI got this in and finally got a chance to use it on a Pineapple and watermelon. What a difference compared to using my large Gyuto’s! Great for taking the skin/ring off of the food and then slicing down. No wedging and nice clean cuts. Also cuts bread very cleanly,too. Great knife,but a lot more versatile than I thought it would be!0.3By: JustinCalgary,AlbertaSuperb serrated knife.0.3By: JoeSan Francisco,CAThis is a real bread knife. Super sharp,and easy to use. Feels great in my hand.0.3By: Edwardsan Gabriel caamazing bread knife,super sharp ootb,shipping only took 2days to CA0.3By: Joe MattioliPenfield NYYou have just got to get this knife. It is more versatile than you can imagine. I find it Amazing!!!0.3By: cycleguynhNew HampshireA classic,clean-looking bread knife with a superb fit and finish. The blade is long and thin. I wasn’t particularly excited about this knife until I went back to my previous bread knife (a Pure Komachi,which is not a bad knife at all for $10). The Tojiro is a WAY better knife than the inexpensive Komachi - the scalloped edge sails through crusty bread,and the slight curve of the blade helps make sure that you cut cleanly all the way through. A real workhorse,and a good value.0.3By: Bryan G.Tampa FLWhat do I need to do to get a custom handled one? Best bread knife,and possibly best designed knives period I’ve ever used. I even did cucumber sheets with this thing the other day. A deba or a cleaver and maybe a petty with this knife and I could rule the culinary world0.3By: EdPrinceton,New JerseyTojiro 270mm ITK Bread Knife is wonderful: it is light in the hand yet sturdy,sharp and elegant. Perfect for cutting bread.0.3By: JustinBuffalo,NYNot much to add to everybody else. Great price,shaving sharp out of the box. Leaves barely any crumbs at all,and glides through the crustiest of breads. Cannot currently see how I would need anything more than this out of a bread knife.0.3By: JoeyFrederick,MDMy husband loves all of his Tojiro knives. They are great!0.3By: JoeyFrederick,MDMy husband loves all of his Tojiro knives. They are great!0.3By: craig lsparks nvI’ve purchased three of these knives so far. Two were gifts for my sister and a friend. None of us can imagine using any run of the mill bread knife after using the Tojiro ITK. I’ve created another knife geek in my friend who is now slicing bread so thin he’s holding it up to see light through it! lol0.3By: PYFlushing,NYBest bread knife I’ve ever owned. Perfect length,great blade (incredibly sharp!),and really well-made overall. 4 stars instead of 5,only because the handle felt a little awkward for me at first. I can’t quite put my finger on why. Maybe it’s because I’ve gotten used to wa-style handles lately. In any case,after using it for a little while,any awkwardness disappeared as I quickly grew to love the performance of the blade. Although it might look out-of-place to most people,personally I’d love a wa- handle put on this knife!0.3By: DaveOregonWow! That’s all I can say. I’ve never had a bread knife that can cut through the softest bread without even crushing it a little. Amazing.0.3By: jasonnew yorki have used this knife to cut exclusively sourdough breads with thick crusts. after about 1 month,the blade of this knife was completely dulled and burred. not only that,but the stiffness of the steel barely holds up when slicing larger breads. i can see how this knife would be fine for softer,yeasted breads,but for artisan hearth loaves this knife does not perform.0.3By: Erik SCambridge,MAFantastic bread knife. It cuts excellently,and though I haven’t tested it on a hard,crusty bread yet it flies through light breads leaving nary a crumb. I have docked 1 star simple for F&F; I would give it 4.5 if I could,but just be aware that the tang on mine was slightly rough and larger than the scales,and the scale fit was fairly tight but not perfect,with some slight gaps.0.3By: D.CrumbMid-AtlanticNo complaints,works as expected,nice and inexpensive option for a great bread knife.0.3By: SteveHouschton,GAExcellent performance the first time I used for cutting bread0.3By: MatthewAthens ga.0.3By: DanielBend,ORThe knife is a beautiful,well crafted tool. The blade is quite thin,and very sharp allowing for thin slicing of bread. It cuts through crusty breads with two strokes of the blade and is proving to hold up to the test of a line work knife. The blade is a little more flexible that I would have cared for but it is also how it is able to be so thing. Overall I give the knife a 4.5/50.3By: ValerieDelray beach,FloridaA wonderful knife0.3By: BryanDoylestown,PaThe blade is great,but the fit and finish of the handle is weak. I wish I would have gotten the Richmond bread knife.0.3By: IanDenver,COThe best bread knife I have used (3+ years professional kitchen experience).0.3By: AlanLaguna Beach CAExceeded expectations.0.3
Fantastic knife.By: DaniDetroit,MIThis is the 6th or 7th one of these I have bought friends as wedding presents. It is always a hit and the price is right. I use it and have converted lots of others to the pleasure of using quality knives.0.3By: JKColumbia,MOWhat a steal for the price! Incredible sharpness ootb,all the chefs I work with try and sneak it out of my bag because they love using it so much! Also,wonderful service from mark as usual.0.3By: Chris LomelinoOrlando,FloridaFantastic knife,working in the business,I use it for a lot more than bread. Wish they made an offset version,however the blade is tall enough to prevent racking your knuckles.0.3By: KenPittsburgh,PAPrompt delivery as promised and a vey high quality bread knife,we are very happy with the service and product.0.3
kkBy: Kyle JohnsonNJI agree with some other reviews saying the knife is to flexiable when cutting through harder bread but still it is amazingly sharp and I don’t regret buying it.0.3
Made in Sanjo City, Japan, the blade uses molybdenum-vanadium stainless steel, a durable, low-maintenance alloy known for excellent corrosion resistance and long-lasting edge retention. It holds its bite through heavy use and requires very little upkeep. A black pakka wood handle provides a comfortable, secure grip. One of our longtime top sellers, this is a reliable, professional-grade bread knife that earns its place in any kitchen. Care Instructions: Hand wash and dry after use. Do not place in the dishwasher. Use a wooden or soft synthetic cutting board and avoid cutting frozen or extremely hard foods.
- Maker: TOJIRO
- Location: Sanjo City, Japan
- Steel: MV Stainless Steel
- Weight: 5.8 oz (166 g)
- Blade Length: 271 mm
- Total Length: 385 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 41 mm||||||||||||||798525579254||0||||||||||New||||||||||Tojiro||~~minimum-quantity~~1~~|^^|kiritsuke-knives||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/kiritsuke-knives-102.png||||||Tojiro Jinrai Kiritsuke 210mm||FD-1392||links||Chefknivestogo Specials > ||449.000 ||||||||||||1||1||0||0||||||||Tojiro Jinrai Kiritsuke 210mm. The kiritsuke is one of the most distinctive and coveted knives in the Japanese kitchen. Its long, flat profile and angled sword-like tip make it a visually striking blade that functions beautifully as both a slicer and a vegetable knife. Traditionally reserved in Japan for use by executive chefs only, the double bevel versions we carry make this iconic format accessible to serious cooks of any skill level. We are actively sourcing new kiritsuke knives and will be adding them here soon — check back or sign up for our new arrivals newsletter to be notified when they land.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojiro-kitchen-shears||item-1||solidtemplate||tojirodpseries||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-kitchen-shears-312.png||||||TOJIRO Kitchen Shears||FK-843||specials > linecooks > tojiro-knives > tojirodpseries||Resources > For Professionals > TOJIRO Knives > TOJIRO CLASSIC > ||54.000 ||||||
||0.800 ||||1||1||0||0||||||||A good pair of kitchen shears is an essential tool in any kitchen. They tackle a huge number of tasks and the TOJIRO kitchen shears (FK-843) are one of our favorites.Average rating is 4.8By: nicksanta cruzOne of my most used tools in professional kitchen. I have had these for over a year now and still going strong!0.3By: TCSunny San Leon,TxGreat.heavy duty item. The difference in these & the black handled shears is that these easily break apart to sharpen,the other ($10 cheaper) ones don,t.0.3By: CoryKirkland,WABy far the best set of kitchen shears I’ve ever used/owned. They are really great and are really nice looking as well as them having unparalleled performance ( especially for the price )0.3
Easy to clean,easy on your hands. Would buy them again.By: Allison L.Madison,OHVery high quality and sharp. Can tell they will last and be easy to sharpen when necessary. All metal,no plastic weak points to break. Extremely easy to take apart and clean- just open all the way and remove each half. Dry immediately after washing to avoid rust.0.3By: SamSan FranciscoGreat kitchen shears!0.3By: JoeSan Francisco,CAThese are heavy duty kitchen shears. Awesome quality,totally beats out the other brands where the handle is made out of plastic.0.3By: CPSSan DiegoBest kitchen shears I have owned.0.3By: MarkSt. Louis,MissouriThese Tojiro kitchen shears are okay,but they rust if you wash them in the dishwasher. I expected more from such expensive shears.0.3By: AngieNew York,NYThese are great kitchen shears,I love that they come apart easily. It makes them easy to clean and to dry,and I’m sure sharpening will be a breeze,when needed. They feel sturdy and high quality,and pretty sharp.0.3
The TOJIRO pro kitchen shears are very high-quality stainless steel shears that are made with a one-piece construction for durability, with the blades, tangs, and handles cast in one piece. The micro-serrated blades are 4" long with an overall length of 8", and the 3" loop handles are of equal size and shape for right- or left-handed use.
The TOJIRO shears also feature a bottle opener, jar opener, and two screwdriver tips. They have an adjustable pivot joint that separates at 95 degrees for thorough cleaning and sharpening. These have a completely stainless steel construction and come apart for easy cleaning and sharpening.
These shears are super smooth and super sharp. The solid stainless steel construction feels sturdy in your hand, while the three-layer blade is ideal for general scissor use since it will retain its edge much longer, making these a multi-purpose tool for use all around the house or office.- Weight: 5.4 oz (142 g)
- Blade Length: 70 mm
- Total Length: 205 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojiro-knives||item.||solidtemplate||linecooks||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-knives-71.png||||||TOJIRO Knives||||specials > linecooks||Resources > For Professionals > ||||||||||1.000 ||||1||1||0||0||||tojiroknives toatse tojirodpa1 tovgda tojirodpseries tojirosakuya tojirogai tojirosg2reppu toitkshse tohaca tovghase tojiropro||||Tojiro has been producing high-performance Japanese kitchen knives in Sanjo City for decades. Best known for the DP line — now called TOJIRO CLASSIC — the brand spans entry-level to professional across multiple lines including the PRO, Shirogami, VG10 Hammered, and GAI series. Sharp, well-made, and fairly priced. A trusted first Japanese knife and a reliable workhorse for serious cooks.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tonalest||item-1||solidtemplate||tojirodpa1||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-natural-leather-strop-230.png||||||TOJIRO Natural Leather Strop||F-461||specials > linecooks > tojiro-knives > tojirodpa1||Resources > For Professionals > TOJIRO Knives > TOJIRO BASIC > ||20.000 ||||||||||||1||1||1||0||||||||The TOJIRO leather strop is adhered to a wooden base for even stropping. Get rid of burrs that cannot be removed by finer whetstones and finish your edge extra sharp and smooth. Recommended for daily maintenance and finishing your knife sharpening. The strop has soft rubber pads on the bottom to add a little grip to your counter while stropping.
- Size: 250×70×25 mm
- Weight: 200 g
- Material: Cowhide + Magnolia Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toorchkn18||item-1||solidtemplate||links||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-origami-chef-knife-180mm-9.png||||||TOJIRO ORIGAMI Chef Knife 180mm||F-772||links||Chefknivestogo Specials > ||83.000 ||||||||||||1||1||1||0||||||||TOJIRO is one of Japan most trusted kitchen knife brands, based in Sanjo City — a region with centuries of blade-making heritage. The Origami line represents a bold departure from conventional knife design, drawing inspiration from origami, the traditional Japanese art of paper folding that transforms a flat sheet into complex three-dimensional forms. The concept is not merely aesthetic — this knife is literally formed from a single folded sheet of high-carbon stainless steel with no welding process involved. The result is a blade and handle that are structurally unified, visually striking, and completely unlike anything else on the site. The design earned an iF Design Award, one of the most prestigious product design honors in the world.
The Origami Chef Knife 180mm is a Western-style gyuto at heart — a versatile all-purpose knife suited to the full range of kitchen cutting tasks. At 180mm with a 315mm total length it is a compact and agile format that works equally well for home cooks and professional kitchens. The high-carbon stainless steel construction delivers good edge retention and easy maintenance. The double bevel grind makes it suitable for both right and left-handed cooks. The seamless folded construction means there are no crevices between blade and handle — a genuine advantage for hygiene and ease of cleaning. This is a conversation piece that also happens to be a capable everyday knife.
Care Instructions:
Hand wash with warm soapy water and dry thoroughly after use. The high-carbon stainless steel is durable and rust resistant with proper care. Avoid the dishwasher. Sharpen on quality water stones as needed.- Brand: TOJIRO
- Series: TOJIRO ORIGAMI
- Item Number: F-772
- Location: Sanjo City, Japan
- Construction: Single Folded Sheet, No Welding
- Blade Material: High-Carbon Stainless Steel
- Handle Material: High-Carbon Stainless Steel
- Edge Grind: Double Bevel
- Style: Western (Yo)
- Weight: 170 g (6.0 oz)
- Blade Length: 180 mm
- Total Length: 315 mm
- Award: iF Design Award
At 210mm, this gyuto is an ideal all-purpose size for home cooks and professionals alike. It handles vegetables, proteins, and herbs with clean precision and smooth cutting feel. The migaki polished finish gives the knife a sleek, refined look, while the oval cherry wood handle provides a warm, natural grip that feels secure and comfortable during extended prep. Light, balanced, and easy to control, this is a versatile chef knife built for daily use with unmistakable Japanese craftsmanship.
Care Instructions: Hand wash and dry thoroughly after use. Not dishwasher safe.- Maker: Tojiro
- Series: Ouran
- Origin: Tsubame-Sanjo, Japan
- Shape: Gyuto (Chef Knife)
- Blade Construction: San Mai
- Core Steel: VG10 Stainless Steel
- Hardness: 60–61 HRC
- Cladding: 63-Layer Stainless Damascus
- Finish: Migaki (Polished)
- Edge: Double Bevel (50/50)
- Blade Length: 210mm (8.25")
- Blade Height: 45mm
- Spine Thickness: 2.6mm
- Handle: Oval Cherry Wood with Resin Ferrule
- Handle Length: 130mm
- Overall Length: 345mm
- Weight: 5.2 oz (150g)
- Item Number: FD-611
The blade is built with a VG-10 stainless steel core clad in 13-chrome stainless steel, a combination that delivers professional-grade sharpness alongside easy day-to-day maintenance. The single bevel grind, optimized for right-handed use, gives the knife the precise, low-resistance cutting action that makes a honesuki so effective at breaking down poultry — working cleanly around joints and along bone without the blade binding or deflecting. The handle is full stainless steel with a textured tornado pattern machined into the surface, a practical detail that keeps the knife secure in wet or greasy hands. There are no wood or composite materials to absorb moisture or harbor bacteria, making this an easy knife to recommend for professional environments where sanitation standards are non-negotiable.
Care Instructions: VG-10 stainless steel is low maintenance but rewards good habits. Hand wash and dry after each use — avoid the dishwasher, which dulls the edge and can degrade handle fittings over time. Keep the blade away from bones harder than poultry and avoid frozen foods. Sharpen on quality water stones and strop regularly to maintain the single bevel edge between sessions.- Brand: Tojiro
- Location: Niigata, Japan
- Construction: San Mai
- Core Steel: VG-10
- Cladding: 13-Chrome Stainless Steel
- Handle: 18-8 Stainless Steel
- Edge Grind: Single Bevel
- Bevel: Right-Handed
- Blade Length: 150mm
- Total Length: 275mm
- Weight: 145g (5.1 oz)
The blade is constructed with a VG-10 stainless steel core clad in 13-chrome stainless steel, the same proven combination found across the PRO line. The serrated edge does what a straight blade cannot — it bites through hard crusts and soft interiors without compressing the crumb, and it maintains that ability through extended use without needing frequent resharpening. At 215mm the blade is long enough to clear a wide loaf in a single draw, reducing the sawing motion that tears rather than slices. The all-stainless tornado pattern handle carries over from the rest of the series, keeping the grip secure through the back-and-forth motion of bread slicing even with wet or flour-dusted hands. No wood, no composite — just a surface that wipes clean and stays hygienic between uses.
Care Instructions: VG-10 stainless steel is easy to maintain and the serrated edge holds up well over time without frequent attention. Hand wash and dry after each use — keep the knife out of the dishwasher. When the edge eventually needs refreshing, a ceramic sharpening rod or a professional sharpening service familiar with serrated edges will restore it cleanly. Avoid hard bones and frozen foods.- Brand: Tojiro
- Location: Niigata, Japan
- Construction: San Mai
- Core Steel: VG-10
- Cladding: 13-Chrome Stainless Steel
- Handle: 18-8 Stainless Steel
- Edge Grind: Serrated
- Blade Length: 215mm
- Total Length: 340mm
- Weight: 135g (4.8 oz)
This knife features TOJIRO’s signature all-stainless “tornado pattern” handle, designed for a secure grip even when wet or greasy. The 240mm length offers extended reach and efficiency, making it an excellent choice for larger prep tasks and professional kitchen work. The grind is thin and precise, delivering smooth cutting performance across proteins and vegetables.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent chipping. Maintain the edge with regular honing and periodic sharpening on water stones.- Maker: TOJIRO
- Location: Tsubame-Sanjo, Japan
- Line: TOJIRO PRO Nickel Damascus
- Construction: San Mai, Nickel Damascus
- Edge Steel: VG10
- Cladding: 63 Layer Nickel Damascus Stainless
- HRC: ~60-61
- Finish: Damascus (Ripple Pattern)
- Edge Grind: Double Bevel
- Handle: 18-8 Stainless Steel (Tornado Pattern)
- Weight: 6.4 oz (182 g)
- Blade Length: 239 mm
- Total Length: 370 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toprodasa17||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-damascus-santoku-170mm-40.png||||||TOJIRO PRO Damascus Santoku 170mm||F-1036||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||304.000 ||||||||||||1||1||1||0||||||||The TOJIRO PRO Nickel Damascus Santoku 170mm combines refined cutting performance with a beautifully layered Damascus finish. Built around a VG10 core, the blade is forged with alternating nickel steels to create a flowing ripple pattern while improving density and uniformity for excellent sharpness and edge consistency.
The compact 170mm santoku profile is ideal for home cooks and professionals who want a nimble, all-purpose knife for vegetables, proteins, and everyday prep. It features TOJIRO’s signature all-stainless tornado-pattern handle, offering a secure, slip-resistant grip even in wet or busy kitchen environments.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent chipping. Maintain the edge with regular honing and periodic sharpening on water stones.- Maker: TOJIRO
- Location: Tsubame-Sanjo, Japan
- Line: TOJIRO PRO Nickel Damascus
- Construction: San Mai, Nickel Damascus
- Edge Steel: VG10
- Cladding: 63 Layer Nickel Damascus Stainless
- HRC: ~60-61
- Finish: Damascus (Ripple Pattern)
- Edge Grind: Double Bevel
- Handle: 18-8 Stainless Steel (Tornado Pattern)
- Weight: 5.5 oz (156 g)
- Blade Length: 172 mm
- Total Length: 302 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toprofitw||item-1||solidtemplate||peelers||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-fish-tweezers-188.png||||||Tojiro Pro Fish Tweezers||F-642||specials > linecooks > peelers||Resources > For Professionals > Peelers & Tweezers > ||19.950 ||||||||||||1||1||1||0||||||||Tojiro is one of Japan most trusted names in professional kitchen tools, and the Pro Fish Tweezers are a perfect example of why working cooks keep coming back to the brand. Built from 18-8 stainless steel — the same grade used in surgical instruments — these tweezers are designed specifically for pulling pin bones from fish with precision and control. The fine, perfectly aligned tips grip even the smallest bones cleanly without tearing the flesh, making them an essential tool for anyone who processes whole fish regularly.
At 120mm they are compact enough to fit in a knife bag or drawer without taking up space, and they come in a branded Tojiro box that keeps them protected and organized. The stainless construction is easy to clean, rust resistant, and built to last through years of daily professional use.
What Customers Are Saying:
Customers who use these tweezers in professional kitchens describe them as the best they have ever used — well built, sturdy, and precise enough to handle the intricate pin bones in larger fish like Alaskan King Salmon with ease. One customer has used the same pair daily for over four years and reports they still feel new. The consensus is simple: buy these once and you will never reach for another pair of fish tweezers again.
Care Instructions:
Hand wash with warm soapy water and dry thoroughly after use. The 18-8 stainless steel is highly rust resistant but drying promptly will keep them looking their best. Store in the included Tojiro box to protect the tips.- Brand: Tojiro
- Material: 18-8 Stainless Steel
- Length: 120 mm
- Use: Fish bone removal, precision plating
- Includes: Branded Tojiro storage box
This 180mm gyuto — Japans all-purpose chef knife — is built on a VG-10 stainless steel core clad in 13-chrome stainless steel on both sides. The combination brings together the edge-holding ability of VG-10 with the corrosion resistance and durability of the outer cladding, producing a blade that sharpens easily and holds up well under daily professional use. The double bevel grind makes it equally suited to right- and left-handed cooks. At 180mm it sits on the compact end of the gyuto range, which makes it a natural fit for cooks working in tight stations or those who prefer a more maneuverable blade for detail work and general prep. The handle carries over the same textured tornado pattern stainless steel construction found across the PRO line — no wood, no composite materials, just a surface that stays secure in wet or greasy conditions and cleans up quickly between tasks.
Care Instructions: VG-10 stainless steel is straightforward to maintain. Hand wash and dry after each use and keep the knife out of the dishwasher, which dulls edges and can loosen handle fittings over time. Avoid hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to keep the edge performing between sessions.- Brand: Tojiro
- Location: Niigata, Japan
- Construction: San Mai
- Core Steel: VG-10
- Cladding: 13-Chrome Stainless Steel
- Handle: 18-8 Stainless Steel
- Edge Grind: Double Bevel
- Blade Length: 180mm
- Total Length: 305mm
- Weight: 140g (4.9 oz)
At 210mm, this gyuto hits the most versatile length in the all-purpose chef knife range. Long enough to handle full-sized proteins and large vegetable prep with efficiency, compact enough to remain responsive and easy to control during finer work. The blade is constructed with a VG-10 core clad in 13-chrome stainless steel, delivering professional sharpness with the corrosion resistance needed in a busy kitchen environment. The double bevel grind suits both right- and left-handed cooks equally. Compared to the 180mm model in the same line, the added length brings more forward momentum through each cut and makes this the stronger choice for cooks whose daily prep runs toward larger volume. The all-stainless handle carries the tornado pattern texture found across the PRO series — a practical surface treatment that keeps the knife from slipping in wet or greasy hands without requiring any special maintenance.
Care Instructions: VG-10 stainless steel is low maintenance but benefits from consistent care. Hand wash and dry after each use and keep the knife away from the dishwasher, which shortens edge life and can affect handle integrity over time. Avoid hard bones and frozen foods. Sharpen on quality water stones as needed and strop regularly to keep the edge at its best between sessions.- Brand: TOJIRO
- Location: Niigata, Japan
- Construction: San Mai
- Core Steel: VG-10
- Cladding: 13-Chrome Stainless Steel
- Handle: 18-8 Stainless Steel
- Edge Grind: Double Bevel
- Weight: 5.4 oz (154 g)
- Blade Length: 214 mm
- Total Length: 343 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojiropro1||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-gyuto-240mm-19.png||||||TOJIRO PRO Gyuto 240mm||F-890||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||168.000 ||||||||||||1||1||1||0||||||||The TOJIRO PRO Gyuto 240mm is a full-size chef knife built for cooks who want power, reach, and dependable performance in a busy kitchen. The 240mm length gives you extra cutting surface for larger ingredients while still maintaining good balance and control. It is an excellent choice for professionals or serious home cooks who want a versatile knife that can handle everything from proteins to vegetables with ease. The TOJIRO PRO line is well known for delivering strong performance, durability, and low maintenance in a practical, workhorse design.
The blade features a VG10 core steel clad in 13 chrome stainless steel, providing excellent edge retention along with corrosion resistance and easy care. Each knife is sharpened by skilled craftsmen to achieve a clean, consistent edge that performs well right out of the box. The handle is TOJIRO’s signature 18-8 stainless steel tornado design, offering a secure grip even in wet conditions while maintaining a hygienic, all-stainless construction that resists moisture and buildup.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent edge damage.- Manufacturer: TOJIRO
- Line: TOJIRO PRO
- Location: Tsubame-Sanjo, Japan
- Construction: San Mai, Stainless Clad
- Edge Steel: VG10
- Cladding: 13 Chrome Stainless Steel
- Handle: 18-8 Stainless Steel Tornado Handle
- Weight: 6.5 oz (186 g)
- Blade Length: 240 mm
- Total Length: 374 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojiropron||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-nakiri-165mm-19.png||||||TOJIRO PRO Nakiri 165mm||F-894||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||119.000 ||||||||||||1||1||1||0||||||||The TOJIRO PRO Nakiri 165mm is a purpose-built vegetable knife that excels at clean, efficient prep work. Its flat edge profile and tall blade make it ideal for push cutting and chopping, allowing you to process large volumes of vegetables quickly and with excellent control. Like the rest of the TOJIRO PRO line, it is designed for cooks who want reliable performance, easy maintenance, and a secure grip for daily use.
The blade features a VG10 core steel clad in 13 chrome stainless steel, offering a great balance of edge retention, corrosion resistance, and straightforward sharpening. Each knife is finished with a precise, high-performance edge by skilled craftsmen. The handle is TOJIRO’s signature 18-8 stainless steel tornado design, which provides excellent traction even when wet and promotes a hygienic, all-stainless construction that resists moisture buildup.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent edge damage.- Manufacturer: TOJIRO
- Line: TOJIRO PRO
- Location: Tsubame-Sanjo, Japan
- Construction: San Mai, Stainless Clad
- Edge Steel: VG10
- Cladding: 13 Chrome Stainless Steel
- Handle: 18-8 Stainless Steel Tornado Handle
- Weight: 5.8 oz (164 g)
- Blade Length: 159 mm
- Total Length: 302 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojiro-pro-petty-knife-120mm||item-1||solidtemplate||tojiropro||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-petty-knife-120mm-4.png||||||TOJIRO PRO Petty Knife 120mm||F-883||specials > linecooks > tojiro-knives > tojiropro||Resources > For Professionals > TOJIRO Knives > TOJIRO PRO > ||100.000 ||||||||||||1||1||0||0||||||||Some tasks call for less knife, not more. Peeling, trimming, segmenting citrus, working around bones on smaller cuts — these are jobs where a shorter blade gives more control than reach, and where a light knife in hand makes a real difference across a long prep session. The Tojiro PRO 120mm petty is built for exactly that kind of work, bringing the same steel and construction standards of the full PRO line into the most compact format in the series.
Like its 150mm counterpart, this knife is built on a VG-10 stainless steel core clad in 13-chrome stainless steel — a pairing that keeps the edge sharp and the blade corrosion resistant without demanding extra maintenance. The double bevel grind works equally well for right- and left-handed cooks. At 120mm and just 75g the knife is genuinely light and easy to maneuver, which makes it the stronger choice for cooks whose work at this size leans toward precision over utility. Where the 150mm petty can pull double duty as a short slicer, the 120mm stays focused — detail cuts, garnish work, and any task where control at the tip matters most. The tornado pattern all-stainless handle keeps the grip secure in wet or greasy conditions and cleans up quickly, consistent with the hygienic construction found throughout the PRO series.
Care Instructions: VG-10 stainless steel is easy to care for and holds up well under daily professional use. Hand wash and dry after each use and keep the knife out of the dishwasher, which shortens edge life over time. Avoid hard bones and frozen foods. Sharpen on quality water stones as needed and strop regularly to keep the edge performing between sessions.- Brand: Tojiro
- Location: Niigata, Japan
- Construction: San Mai
- Core Steel: VG-10
- Cladding: 13-Chrome Stainless Steel
- Handle: 18-8 Stainless Steel
- Edge Grind: Double Bevel
- Blade Length: 120mm
- Total Length: 225mm
- Weight: 75g (2.6 oz)
The blade pairs a VG-10 stainless steel core with 13-chrome stainless steel cladding, a combination that produces a fine, stable edge with good corrosion resistance and straightforward maintenance. At 150mm it occupies the longer end of the petty range, which gives it enough blade length to double as a light slicer or a nimble alternative to a short gyuto when working with smaller proteins or produce. The double bevel grind suits both right- and left-handed cooks. At just 80g the knife is light enough to use for extended periods without fatigue, and the tornado pattern all-stainless handle keeps the grip reliable through wet or greasy conditions without adding bulk. Like every knife in the PRO series, there are no organic handle materials to absorb moisture or require extra care — it wipes clean and stays ready.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to a busy kitchen environment. Hand wash and dry after each use and avoid the dishwasher, which shortens edge life over time. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones as needed and strop regularly to maintain performance between sessions.- Brand: Tojiro
- Location: Niigata, Japan
- Construction: San Mai
- Core Steel: VG-10
- Cladding: 13-Chrome Stainless Steel
- Handle: 18-8 Stainless Steel
- Edge Grind: Double Bevel
- Blade Length: 150mm
- Total Length: 255mm
- Weight: 80g (2.8 oz)
The blade features a VG10 core steel clad in 13 chrome stainless steel, delivering a strong combination of edge retention, corrosion resistance, and ease of sharpening. Each knife is carefully sharpened by skilled craftsmen to achieve a refined, high-performance edge. The all-stainless construction pairs perfectly with TOJIRO’s signature 18-8 stainless steel “tornado” handle, which provides excellent grip even with wet or oily hands while also promoting hygiene by preventing moisture and bacteria from entering the handle.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent edge damage.- Manufacturer: TOJIRO
- Line: TOJIRO PRO
- Location: Tsubame-Sanjo, Japan
- Construction: San Mai, Stainless Clad
- Edge Steel: VG10
- Cladding: 13 Chrome Stainless Steel
- Handle: 18-8 Stainless Steel Tornado Handle
- Blade Length: 170mm
- Total Length: ~295mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojirosg2reppu||item.||solidtemplate||sg2steel||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sg2-reppu-10.png||||||TOJIRO REPPU||||shopbysteel > sg2steel||Shop by Steel > R-2 & SG2 Steel > ||||||||||||||0||1||0||0||||toreki15 toresg2ki17 kospor||||The TOJIRO REPPU knives feature a core blade made of SG2 powdered high-speed steel, renowned for its exceptional hardness, sharpness, and resistance to wear and rust.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toresg2ki17||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-reppu-sg2-kiritsuke-170mm-38.png||||||TOJIRO REPPU Bunka 170mm||FD-1361||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||269.000 ||||||||||||1||1||1||0||||||||Crafted with an SG2 powdered high-speed steel core, this blade offers outstanding hardness and sharpness, making it ideal for precision cutting. Known for its excellent wear and rust resistance, SG2 is commonly used in metal cutting tools, ensuring long-lasting performance.
The K-tip blade showcases a beautiful contrast between the blasted finish and the polished, wavy edge pattern, delivering both aesthetic appeal and superior functionality. Whether you're slicing, dicing, or mincing, the K-tip is versatile enough to meet the demands of both home cooks and professionals alike.
The handle is crafted from teak, known for its water resistance and natural pest resistance. Designed without a ferrule, the internal structure ensures the blade is securely fixed, offering durability and a refined look that enhances your kitchen experience.- Edge Steel: SG2 (Stainless Powdered High-Speed steel)
- Cladding: Stainless
- Handle: Teak Octagonal
- Edge: Double Bevel
- Weight: 3.7 oz (102 g)
- Blade Length: 173 mm
- Total Length: 317 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toreki15||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-reppu-kiritsuke-150mm-47.png||||||TOJIRO REPPU Kiri-Petty 150mm||FD-1360||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||215.000 ||||||||||||1||1||1||0||||||||The TOJIRO REPPU Kiri-Petty features a core blade made of SG2 powdered high-speed steel, renowned for its exceptional hardness, sharpness, and resistance to wear and rust. This premium steel, commonly used in metal cutting tools, ensures your knife remains razor-sharp for longer.
The versatile K-tip design excels in various kitchen tasks, from slicing to mincing, making it suitable for both home cooks and professional chefs.
Crafted from golden-brown teak, the octagonal handle offers excellent water resistance and pest protection. Its innovative internal structure ensures the blade remains securely attached, providing durability without the need for a traditional ferrule.- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: San Mai
- Edge: 50/50
- Steel: SG2 Stainless Steel
- Cladding: Stainless Steel
- Weight: 1.8 oz (50 g)
- Blade Length: 152 mm
- Total Length: 278 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 30 mm
- HRC: 63+-||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kospor||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/konosuke-special-order-104.png||||||TOJIRO REPPU Kiritsuke 210mm||FD-1362||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||299.000 ||||||||||||1||1||1||0||||||||The TOJIRO REPPU Kiritsuke 210mm offers exceptional sharpness and excellent stainless steel that will hold a long-lasting sharp edge. In Japanese, "reppu" translates to "violent wind" or "gale." It's often used to evoke the sense of a powerful, unstoppable force.
The blade has a versatile K-Tip design with a unique matte finish, and features a polished, wavy edge pattern that creates a striking appearance to match its high functionality.
The teak wood handle not only resists water and pests but also features a secure internal structure, ensuring the blade stays firmly in place. The octagonal shape provides a comfortable grip, adding style and durability without the need for a ferrule.- Maker: TOJIRO
- Location: Sanjo City, Japan
- Edge Steel: SG2 (Stainless Powdered High-Speed steel)
- Cladding: Stainless
- Handle: Teak Octagonal
- Edge: Double Bevel
- Weight: 3.7 oz (106 g)
- Blade Length: 210 mm
- Total Length: 358 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojirosakuya||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-5.png||||||TOJIRO SAKUYA||||specials > linecooks > tojiro-knives||Resources > For Professionals > TOJIRO Knives > ||||||||||||||0||1||0||0||||tosape13 tosasa16 tosana16 tosagy21||||The TOJIRO SAKUYA series blends traditional craftsmanship with a bold, modern design. Each knife features a VG10 stainless steel core for excellent edge retention and rust resistance, clad in layered Damascus steel for added strength and beauty. What sets the Sakuya apart is its unique Jet-Black Damascus finish, said to represent the “new moon.”||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tosagy21||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-gyuto-210mm-13.png||||||TOJIRO SAKUYA Gyuto 210mm||FD-1374||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||269.000 ||||||||||||1||1||1||0||||||||The TOJIRO SAKUYA series blends traditional craftsmanship with a bold, modern design. Each knife features a VG10 stainless steel core for excellent edge retention and rust resistance, clad in layered Damascus steel for added strength and beauty.
What sets the SAKUYA apart is its unique jet-black Damascus finish, created through electrolytic coloring. The dark blade is said to represent the “new moon,” while the shimmering edge evokes the “crescent moon.” Paired with a sleek ebony wood handle, these knives are as functional as they are striking.
Specifications:- Core Steel: VG10 stainless steel
- Cladding: Layered Damascus
- Finish: Jet-Black Damascus (electrolytic coloring)
- Symbolism: New moon blade, crescent moon edge
- Made in Japan by TOJIRO
- Handle: Octagonal Ebony
- Weight: 5.8 oz (166 g)
- Blade Length: 214 mm
- Total Length: 361 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tosana16||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-nakiri-165mm-13.png||||||TOJIRO SAKUYA Nakiri 165mm||FD-1378||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||249.000 ||||||||||||1||1||1||0||||||||The TOJIRO SAKUYA Nakiri combines traditional Japanese design with a sleek, modern aesthetic. Crafted with a VG10 stainless steel core and layered Damascus cladding, it offers superb edge retention, durability, and rust resistance—ideal for precise vegetable prep.
Its striking jet-black Damascus finish, created through electrolytic coloring, sets it apart visually. The dark blade evokes the “new moon,” while the polished edge reflects the “crescent moon.” Finished with an octagonal ebony wood handle, this knife is as functional as it is elegant.
Care & Maintenance: To preserve the beauty and performance of your SAKUYA Nakiri, we recommend hand-washing and drying immediately after use. Avoid soaking or using abrasive scrubbers. Regular honing will maintain its edge, and occasional stropping will enhance sharpness and polish. Store in a knife block or on a magnetic strip to protect the blade and tip.
Specifications:- Core Steel: VG10 stainless steel
- Cladding: Layered Damascus
- Finish: Jet-Black Damascus (electrolytic coloring
- Symbolism: New moon blade, crescent moon edge
- Handle: Octagonal Ebony
- Made in Japan by TOJIRO
- Weight: 6.2 oz (176 g)
- Blade Length: 159 mm
- Total Length: 311 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tosape13||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-petty-130mm-13.png||||||TOJIRO SAKUYA Petty 130mm||FD-1372||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||199.000 ||||||||||||1||1||1||0||||||||The TOJIRO SAKUYA Petty 130mm is a compact, razor-sharp utility knife perfect for in-hand work and smaller prep tasks like trimming, peeling, and slicing herbs or fruit. It features a VG10 stainless steel core clad in layered Damascus steel for outstanding edge retention and corrosion resistance in a slim, nimble profile.
Its signature jet-black Damascus finish—achieved through electrolytic coloring—sets this blade apart with dramatic contrast and visual depth. The dark body symbolizes the “new moon,” while the polished edge reflects the “crescent moon.” Paired with an octagonal ebony wood handle, this knife offers beauty, precision, and control in equal measure.
Care & Maintenance: To preserve the beauty and performance of your SAKUYA Petty, we recommend hand washing and drying immediately after use. Avoid soaking or using abrasive scrubbers. Regular honing will maintain its edge, and occasional stropping will enhance sharpness and polish. Store in a knife block or on a magnetic strip to protect the blade and tip.
Specifications:- Made in Japan by TOJIRO
- Core Steel: VG10 stainless steel
- Cladding: Layered Damascus
- Finish: Jet-Black Damascus (electrolytic coloring)
- Symbolism: New moon blade, crescent moon edge
- Handle: Octagonal Ebony
- HRC: 60±
- Edge Grind: Double Bevel
- Angle: 12 Degrees Each Side
- Weight: 2.2 oz (62 g)
- Blade Length: 130 mm
- Total Length: 253 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tosasa16||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-santoku-165mm-13.png||||||TOJIRO SAKUYA Santoku 165mm||FD-1377||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||249.000 ||||||||||||1||1||1||0||||||||The TOJIRO SAKUYA Santoku blends traditional Japanese form with modern style. Featuring a VG10 stainless steel core clad in layered Damascus steel, it offers excellent edge retention, corrosion resistance, and durability—perfect for tackling everything from vegetables to proteins with precision.
Its striking jet-black Damascus finish, created through electrolytic coloring, sets it apart visually. The dark blade evokes the “new moon,” while the polished edge reflects the “crescent moon.” Finished with an octagonal ebony wood handle, this knife is as functional as it is elegant.
Care & Maintenance: To preserve the beauty and performance of your SAKUYA Santoku, we recommend hand washing and drying immediately after use. Avoid soaking or using abrasive scrubbers. Regular honing will maintain its edge, and occasional stropping will enhance sharpness and polish. Store in a knife block or on a magnetic strip to protect the blade and tip.
Specifications:- Made in Japan by TOJIRO
- Core Steel: VG10 stainless steel
- Cladding: Layered Damascus
- Finish: Jet-Black Damascus (electrolytic coloring)
- Symbolism: New moon blade, crescent moon edge
- Handle: Octagonal Ebony
- HRC: 60+-
- Edge Grind: Double Bevel
- Angle: 12 Degrees Each Side
- Weight: 5.4 oz (152 g)
- Blade Length: 166 mm
- Total Length: 309 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toitkshse||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-itk-shirogami-series-66.png||||||TOJIRO SHIROGAMI||||specials > linecooks > tojiro-knives||Resources > For Professionals > TOJIRO Knives > ||||||||||||||0||1||0||0||||tojiroshius16 tohaus18 tohaya24 tohaya27 tosh16de tojiro2 toshya24 toshya27 toshya30 tojiroknifebag ch8pcknro||||
White #2 steel, also called Shirogami steel, comes from the Hitachi steel mill. It is reactive carbon steel, which means that it will develop a patina over time and you need to take care to keep it dry or it will rust. It is an easily sharpened steel and holds an edge well. Often it will come with a rustic kurouchi finish which is the dark, rough finish.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tosh16de||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-165mm-deba-128.png||||||TOJIRO SHIROGAMI Deba 165mm||F-902||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||188.000 ||||||||2.000 ||||1||1||1||0||||||||The 165mm deba is a traditional fish butchering knife. This one is the perfect size for smaller fish like mackerel or striped bass. The knife is constructed from White #2 steel and takes a scary sharp edge. These knives are known for their superior performance for the price. The blade is attached to a Ho wood handle with a plastic ferrule. The blade is constructed from carbon steel so hand washing and wiping the blade dry are required to avoid rusting.Average rating is 3.5By: ChrisBAustinYou get what you pay for. The blade isn’t ground with high level of craftsmanship,The handle wood is little bit rough looking and cannot be compared with handles coming from higher end manufacturers. there is a big hole where the blade meet the handle that I need to fill with epoxy for hygiene concerns,Now,all this in mind i would buy this item again should my purpose is to heavily use a deba made with shirogami,if I am buying a deba to have it displayed and work with it occasionally,then I would buy a more expensive Deba0.3By: Kris Vanlaanengreen bay,wi.Good bang for the buck Deba.Good quality blade with a no-frills handle .Great budget knife I recommend it to anyone0.3- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: Ni Mai, Hammer Forged
- Edge Steel: White #2 (Shirogami #2)
- Cladding: Soft Iron
- Handle: Ho Wood D-Shaped with Black Resin Ferrule
- HRC: 60
- Weight: 9.2 oz (261 g)
- Blade Length: 175 mm
- Total Length: 320 mm
- Spine Thickness at Heel: 7.4 mm
- Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojiro2||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-deba-180mm-283.png||||||TOJIRO SHIROGAMI Deba 180mm||F-903||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||228.000 ||||||
||2.000 ||||1||1||1||0||||||||The deba (which translates to "pointed carving knife") is a traditional Japanese style kitchen knife that first appeared in the Edo period. They are used primarily to cut fish, though they are also used to cut other meats on occasion. This 180mm deba is made from a high carbon, reactive Shirogami steel (also known as White #2). A carbon steel like this needs regular maintenance and oiling to prevent rust; however, they also take a sharper edge, which will last longer than stainless steels.Average rating is 5By: Brian WhitcraftSaint Louis,MOI was looking for a budget deba and got much more than that. it came out of the box with great F&F. It was extremely sharp and ready to use although it did spend some time on the stones before it got use. I use it to fabricate many different size whole fish and really enjoy the feeling the knife gives. It is a great buy for someone wanting a great value.0.3
I personally chose this knife because of the cost but dont let that fool you,it is a great knife. At the price,I do not believe there is a better deal out there for a 180mm deba.By: Darren McGowenMontclair,NJJust received the knife a couple of weeks ago,my first Deba,and I love it! I’m new to japanese style knifes but have been reading up on them for about a year and as a fisherman I was fascinated by this knife due to how incredibly different it was from western style filet knives.0.3
Yes,the handle is nothing special,but certainly doesn’t detract from the knives appeal at least to me. It’s the blade that I found to be so wonderful! I couldn’t wait to clean my first fish using this knife and was not disappointed to say the least. I used it clean a Bluefin tuna and some small Mahi we caught this past weekend and it was a revelation. I will never go back to western style blades for fish work. The knife was super sharp out of the box and the weight and shape was just awesome to use.
A great knife and even better value to me!By: CliffAustin,TXA terrific budget deba. This is a steal for the quality of this blade. A complaint is that my bolster will slide up and down periodically,but that’s nothing a soak in water (or some wood glue) can’t fix.0.3
OUTSTANDING deba for the price. So far it’s been a dream fabbing striped bass,bream and salmon with 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.- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: Ni Mai, Hammer Forged
- Edge Steel: White #2 (Shirogami #2)
- Cladding: Soft Iron
- Handle: Ho Wood D-Shaped with Black Resin Ferrule
- HRC: 60
- Weight: 10.8 oz (306 g)
- Blade Length: 190 mm
- Total Length: 330 mm
- Spine Thickness at Heel: 7 mm
- Blade Height: 57 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tohaus18||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-usuba-180mm-61.png||||||TOJIRO SHIROGAMI Hammered Usuba 180mm||F-1127||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||365.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique Kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: Ni Mai - Traditional Single Bevel, Right-Handed
- Cladding: Hammered Soft Iron
- Finish: Kurouchi
- Edge: Shirogami Carbon Steel
- Handle: Magnolia Wood
- Ferrule: Resin
- HRC: 62+-
- Weight: 9.1 oz (260 g)
- Blade Length: 171 mm
- Total Length: 322 mm
- Spine Thickness at Base: 6 mm
- Blade Height at Base: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tohaya24||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-yanagiba-240mm-61.png||||||TOJIRO SHIROGAMI Hammered Yanagiba 240mm||F-1124||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||297.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.
Due to the thick spine, we do not carry a saya that fits this knife.- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: Ni Mai Tradition, Single Bevel, Right-Handed
- Cladding: Hammered Soft Iron
- Finish: Kurouchi
- Edge: Shirogami Carbon Steel (White #2)
- Handle: Magnolia Wood
- Ferrule: Black Plastic
- HRC: 62+-
- Weight: 5.5 oz (156 g)
- Blade Length: 239 mm
- Total Length: 379 mm
- Spine Thickness at Base: 4 mm
- Blade Height at Base: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tohaya27||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-yanagiba-270mm-61.png||||||TOJIRO SHIROGAMI Hammered Yanagiba 270mm||F-1125||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||382.000 ||||||||||||1||1||1||0||||||||Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.
Due to the thick spine, we do not carry a saya that fits this knife.- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: San Mai / Hammer Forged
- Edge Steel: Shirogami (White #2) Carbon Steel
- Finish: Hammered, Kurouchi
- Cladding: Iron (reactive)
- Edge Bevel: Single Bevel, Right-Handed
- Handle: Ho Wood
- Ferrule: Black Plastic
- HRC: 62+-
- Weight: 6.9 oz (196 g)
- Blade Length: 267 mm
- Total Length: 418 mm
- Spine Thickness at Base: 4 mm
- Blade Height at Base: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tojiroshius16||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-usuba-165mm-need-pictures-47.png||||||TOJIRO SHIROGAMI Usuba 165mm||F-918||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||171.000 ||||||||||||1||1||1||0||||||||TOJIRO's SHIROGAMI Usuba is a traditional Japanese vegetable knife designed for precision cutting. The blade is made from Shirogami #2 (White #2) carbon steel, a fine-grained steel loved by professional chefs for its exceptional sharpness and easy sharpening response. The single bevel design allows extremely clean cuts, making it ideal for thin vegetable slicing, katsuramuki, and decorative work.
This knife features a lightweight handle and a clean, uncoated carbon blade. Because it is reactive, it will develop a natural patina with use and should be kept clean and dry to prevent rust.
Care Instructions:- Hand wash only (never put in the dishwasher)
- Dry thoroughly after every use to prevent rust
- Avoid cutting hard foods such as bone, squash, or frozen items
- Expect a patina to form — this protects the steel
- Use whetstones only (no pull-through sharpeners)
- Store dry; apply food-safe oil if not used regularly
Specifications:- Steel: Shirogami #2 (White #2) carbon steel
- Construction: San-mai, single bevel
- Bevel: Right-handed
- Use: Traditional usuba for vegetables, katsuramuki, fine cuts
- Weight: 6.1 oz (174 g)
- Blade Length: 156 mm
- Total Length: 298 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 45 mm
- Made in Japan by TOJIRO
- Handle Style: Japanese ho wood
- Reactive steel — requires proper care||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toshya24||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-yanagi-240mm-152.png||||||TOJIRO SHIROGAMI Yanagiba 240mm||F-908||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||171.000 ||||||||1.000 ||||1||1||1||0||||||||This TOJIRO SHIROGAMI yanagiba measures 240mm on the blade edge and is ideal for those looking for a good quality knife at an excellent price. The 240mm yanagi is a common size for this style of knives. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. White #2 steel will take a screaming sharp edge and well. These knives are traditionally single bevel and used primarily to slice raw fish, but many use these as standard slicing knives. The blade is attached to a ho wood handle and water resistant resin ferrule. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake.
- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: Ni Mai, Hammer Forged
- Edge Steel: White # 2 (Shirogami 2)
- Cladding: Soft Iron
- Handle: Ho Wood D-Shaped with Black Resin Ferrule
- Weight: 4.4 oz (125 g)
- Blade Length: 232 mm
- Total Length: 375 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toshya27||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-yanagi-270mm-152.png||||||TOJIRO SHIROGAMI Yanagiba 270mm||F-909||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||205.000 ||||||
||||||1||1||1||0||||||||This TOJIRO SHIROGAMI 270mm yanagiba is ideal for those looking for a good quality knife at an excellent price. The 270mm yanagi is the most popular size for this style of knife. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. White #2 steel will take a screaming sharp edge and well. These knives are traditionally single bevel and used primarily to slice raw fish, but many use these as standard slicing knives. The blade is attached to a ho wood handle and water resistant resin ferrule. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake.Average rating is 4By: geraldseattle wagreat knife for the price,white steel has always been my favorite but it did need work on the stone OOTB but for the price great knife. PS in your video you killed that fish lol let the knife do the work. lol0.3By: andrewphilyOotb was a bit of a mess,warped left side with an odd bevel for some reason. Handle was nicer then most tojiro itks. After a good bit of work getting the geometry right this really does cut fish very well. So to sum it up,for the price can you really beat it. Put in a days work and you have wonderful piece of white steel ready to go.0.3By: TomBay Area,CaliforniaAfter sharpening this new knife the magic of white steel is obvious and makes me want another. I am pleased...0.3By: KevinPhiladelphiaVery pleased with this knife. Better handle/fit than some of the other knives on the lower end of the price spectrum.0.3- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: Ni Mai, Hammer Forged
- Edge Steel: White # 2 (Shirogami 2)
- Cladding: Soft Iron
- Handle: Ho Wood D-Shaped with Black Resin Ferrule
- Weight: 6.0 oz (170 g)
- Blade Length: 258 mm
- Total Length: 415 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|toshya30||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-yanagi-300mm-152.png||||||TOJIRO SHIROGAMI Yanagiba 300mm||F-910||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||308.000 ||||||
||||||1||1||1||0||||||||This knife is ideal for those who are looking for a good quality knife at an excellent price. The 300mm yanagi is one of the most popular sizes for this style of knives. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. White #2 steel will take a screaming sharp edge and well. These knives are traditionally single bevel and used primarily to slice raw fish, but many use these as standard slicing knives. The blade is attached to a ho wood handle and water resistant resin ferrule. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake.- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: Ni Mai, Hammer Forged
- Edge Steel: White #2 (Shirogami #2)
- Cladding: Soft Iron
- Handle: Ho Wood D-Shaped with Black Resin Ferrule
- HRC: 60
- Weight: 7.4 oz (210 g)
- Blade Length: 290 mm
- Total Length: 445 mm
- Spine Thickness at Base: 4 mm
- Blade Height: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ch8pcknro||item-1||solidtemplate||fucuna||https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-8pc-knife-roll-104.png||||||TOJIRO Soft Knife Bag Black||F-355BLACK||kitchen-knives > fucuna||Knife Brands > Fuji Cutlery Reigetsu > ||30.000 ||||||
||1.000 ||||1||1||1||0||||||||The Tojiro 8 Pocket Knife Roll is a simple, dependable solution for safely transporting your knives from home to work or school. Made from durable Cordura nylon, this tri-fold design folds neatly and secures your tools in place while remaining lightweight and easy to carry. It’s a practical choice for cooks who want solid protection without bulk or unnecessary extras.Average rating is 5By: SebastianSt. Paul MNVery happy with this bag. Great value. Great Deal.0.3By: paige vareanew orleans,loouissianaGreat. Lots of space for all my cooking tools.0.3By: Marcel BiesenbeekHoofddorp,The Netherlandsa good kniferoll,cheap but good0.3By: kim bomfordmelbourne,victoriagreat product and received quickly,thank you.0.3By: kim bomfordmelbourne,victoriagreat product and received quickly,thank you.0.3By: jason tosage beach,mojust received the bag and it’s great. material feels great. the logo is embroidered on not printed. no loose strings. zippers all work great. remarkable value.0.3
Inside, the bag features eight dedicated knife pockets along with additional space for small tools and accessories. Customers consistently praise the smooth zippers, sturdy construction, and excellent value for the price. It’s ideal for building a basic kit or carrying a compact working set, though note that it does not include a shoulder strap. As with any soft knife roll, we strongly recommend using blade guards to protect both the bag and yourself during transport.
Care Instructions: Always use blade guards when storing knives in this bag. Do not place unprotected blades directly into the pockets. Clean with a damp cloth and allow to fully dry before storage.- Brand: Tojiro
- Material: Cordura Nylon
- Capacity: 8 Knives
- Construction: Tri-Fold Knife Roll
- Closure: Zippered
- Weight: 400 g
- Dimensions: 500 × 150 × 30 mm
Review Synopsis: Customers love this knife roll for its excellent value, durable materials, and ease of use. Many note that it zips smoothly, feels well-made with clean stitching and embroidered branding, and comfortably holds a basic knife set along with small tools. It’s frequently described as a great starter or everyday bag, with several buyers mentioning it made a well-received gift. A few users note the size runs a bit small for larger collections and that it does not include a shoulder strap, but overall feedback is overwhelmingly positive for the price point.||||||||||||||F-355||0||||||||||New||||||||||Tojiro||~~minimum-quantity~~1~~|^^|tohaca||item.||solidtemplate||vg1stst||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-hammered-carbon-83.png||||||TOJIRO Specialty Knives||||shopbysteel > vg1stst||Shop by Steel > VG1 Stainless Steel > ||||||||||||||0||1||0||0||||fucufachcl toststchcl toitkbrkn tobrkn tochsakn tochsaknbl tenuguiknives tojirocolor||||
TOJIRO has a wide variety of knives and tools and this section is an eclectic selection of items that don't fit into our other categories.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tenuguiknives||item-1||solidtemplate||tojirogai||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-knives-62.png||||||TOJIRO Tenugui Towel: Knives||F-376||specials > linecooks > tojiro-knives > tojirogai||Resources > For Professionals > TOJIRO Knives > TOJIRO GAI > ||15.000 ||||||||0.100 ||||1||1||1||0||||||||Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This one is from our top supplier TOJIRO and is made with a knife blade design. It measures 34" x 14 1/4" (86 cm x 36 cm).||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tetofl||item-1||solidtemplate||masks||https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-flowers-54.png||||||TOJIRO Tenugui Towel: Stars||F-377||knife-accessories > masks||Accessories > Tenugui Towels > ||15.000 ||||||||0.100 ||||1||1||1||0||||||||Tojiro Tenugui Japanese Washcloth
This traditional Japanese tenugui features an elegant print of the Tojiro emblem. Originally used as a kitchen towel for drying dishes and glassware, it’s now appreciated for its versatility and style. Wrap it around your head or neck, hang it on the wall as décor, or use it as unique gift wrapping for a wine bottle—its uses are nearly endless.
Made from thin, plain-woven cotton, the fabric dries quickly and naturally. The edges are intentionally left unfinished to enhance its drying performance. If any fraying bothers you, simply trim the threads; they usually stop unraveling after about 1 cm.
For best results and to minimize color fading, hand wash before first use. It measures 34" x 14 1/4" (86 cm x 36 cm).||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tovghase||item.||solidtemplate||tojiro-knives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-series-80.png||||||TOJIRO VG10 HAMMERED||||specials > linecooks > tojiro-knives||Resources > For Professionals > TOJIRO Knives > ||||||||||||||0||1||0||0||||tovghape90 tovghape13 tovghana16 tovghasa17 tovghagy18 tovghagy21 tovghagy24 ch8pcknro||||TOJIRO is a large maker of knives in Sanjo City, Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tovghagy18||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-180mm-225.png||||||TOJIRO VG10 HAMMERED Gyuto 180mm||F-1114||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||130.000 ||||||||||||1||1||1||0||||||||Another addition to the TOJIRO VG10 HAMMERED line of kitchen knives is this compact and practical gyuto. 180mm gyutos are as short as this style gets. At this length they are a great choice for chefs who prefer compact knives or who work with restricted board space. This petite cutter is also a great choice for prepping garnishes and other smaller items.
We find the combination of a VG10 core with the rustic look of the hammered kurouchi finish to be both practical and attractive. So while the knife is basic in terms of its finish and materials, it is a package that is easy to maintain and comfortable to use.
VG10 is, hands down, the most favored of all stainless steels in Japanese knife manufacturing. It is used by most makers, from the big guys to the smallest one-man shops. VG10 was developed by the Takefu Specialty Steels Company, so it only makes sense that most of the local smiths employ it. Tojiro endows these knives with some really well executed grinds that will surprise many with their abilities in hand and on the cutting board.
The TOJIRO VG10 HAMMERED Gyuto 180mm is a knife that comes in at a budget price but looks and feels like a much higher-priced item. A great starting point for anyone looking to enter the world of Japanese kitchen knives.- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: San Mai, Laser Cut
- Edge Steel: VG10 Stainless
- Cladding: Stainless Hammered
- Edge Grind: Even (See Choil Photo)
- Handle: Ho Wood Oval
- Ferrule: Black Plastic
- Weight: 4.1 oz (118 g)
- Blade Length: 183 mm
- Total Length: 322 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tovghagy21||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-210mm-229.png||||||TOJIRO VG10 HAMMERED Gyuto 210mm||F-1115||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||149.000 ||||||||||||1||1||1||0||||||||TOJIRO knives have served as a gateway into the world of Japanese cutlery for both professional and home cooks for many years. The new VG10 HAMMERED series of knives is another example of their ability to combine great materials and high levels of construction and design, all at an affordable price.
Tojiro is expert at getting the best out of VG10 stainless steel. Their excellent treatment of VG10 core steel provides for extreme keenness without sacrificing edge integrity or retention. The core steel is laminated with a softer stainless steel, which is given a hammered kurouchi finish. This enhances the ease at which the knife can be sharpened and provides an element of support and ductility to the harder core. It also aids with food release while adding a great aesthetic quality to the blade.
The knife is on the short side of the gyuto scale, coming in at 215mm. It is also very short in height at just 45mm at the heel. This results in a knife that is compact and light while providing the ability to take on smaller ingredients and delicate cutting tasks. So while the knife is simple in terms of its basic design and execution, it offers much in terms of abilities and quality at a really attractive price point.- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: San Mai, Laser Cut
- Edge Steel: VG10 Stainless
- Cladding: Stainless Hammered
- Edge Grind: Even (See Choil Photo)
- Weight: 4.6 oz (130 g)
- Blade Length: 215 mm
- Total Length: 350 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tovghagy24||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-240mm-233.png||||||TOJIRO VG10 HAMMERED Gyuto 240mm||F-1116||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||190.000 ||||||||||||1||1||1||0||||||||The TOJIRO VG10 HAMMERED line of knives represents some of the best bang-for-your-buck knives we carry. While they are simple knives in terms of construction and fit and finish, they do not shirk on the important aspects of a good knife in the materials used, the grinds, and the overall performance.
Starting with a core of VG10 stainless steel, the blade is clad with a soft stainless steel layer, which protects the hard core and allows for easy maintenance and sharpening. The cladding is rather unusual in that it is both hammered and finished with a kurouchi coating. This adds to the knife’s practicality and aesthetic attributes.
VG10 is the most favored of all stainless steels in Japanese knife manufacturing and is employed by most makers, from the big guns to the smallest one-man shops. The steel was developed by the Takefu Specialty Steels Company, so it makes sense that most of the local smiths employ it.
The knife has really well-executed grinds that will surprise many, especially given the keen price point. A simple ho wood handle with an oval profile completes this well made and easy to maintain knife.- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: San Mai
- Edge Steel: VG10 Stainless
- Cladding: Stainless
- Finish: Hammered/Kurouchi
- Handle: Oval Ho Wood
- Ferrule: Black Plastic
- Weight: 5.7 oz (162 g)
- Blade Length: 241 mm
- Total Length: 389 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 51 mm
- Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tovghana16||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-nakiri-165mm-232.png||||||TOJIRO VG10 HAMMERED Nakiri 165mm||F-1113||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||130.000 ||||||||||||1||1||1||0||||||||The TOJIRO VG10 HAMMERED is a new line of knives for us at CKTG from one of our more popular makers. TOJIRO is one of the giants of the Japanese knife world, loved by home and professional chefs for their high quality and very reasonable prices.
VG10 is, hands down, the most favored of all stainless steel in Japanese knife making, from the big boys to the smallest one-man shops. It was developed by the Takefu Specialty Steels Company so it only makes sense that most of the local smiths employ it.
We really like the combination of a VG10 core with the rustic look of the hammered kurouchi finish, all wrapped in a package that is easy to maintain and good to look at. The knife has some really well-executed grinds and it will surprise many with its abilities. The handle is basic but comfortable and offers a good balance.
In most respects it is standard nakiri fare in terms of its proportions and measurements: thin, tall, stout, and efficient in its given tasks. Don't mistake this seeming generalness as anything but high praise however. This knife performs, and it does so at a really fair price. A wonderful entry point into the world of Japanese kitchen knives.- Weight: 5.0 oz (144 g)
- Blade Length: 157 mm
- Total Length: 305 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tovghape13||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-petty-130mm-234.png||||||TOJIRO VG10 HAMMERED Petty 130mm||F-1111||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||86.000 ||||||||||||1||1||1||0||||||||A new addition to the TOJIRO line of VG10 hammered knives is this functional 130mm petty. The short and stout blade can get into all sorts of tight spaces, like cutting around bones, while it is also able to tackle the finest and most intricate garnish preparations.
The blade is constructed from VG10 and a san mai sandwich of a soft stainless steel. VG10 is one of the most popular stainless steels used in the making of Japanese knives. It is highly regarded for it good edge retention, toughness, and superior stain resistance. It also gets really sharp. The soft stainless cladding is treated to a cool looking kurouchi hammered finish which adds character and a certain amount of extra food release.
This basic knife comes with a simple handle that is easy to hold and control for extra security when performing in-hand work. At the price, this little cutter can be used in many places where one would not necessarily take a more expensive blade.- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: San Mai
- Edge Steel: VG10 Stainless
- Cladding: Stainless
- Finish: Hammered/Kurouchi
- Handle: Ho Wood Oval
- Ferrule: Black Plastic
- Weight: 1.9 oz (52 g)
- Blade Length: 131 mm
- Total Length: 252 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tovghape90||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-petty-90mm-237.png||||||TOJIRO VG10 HAMMERED Petty 90mm||F-1110||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||81.000 ||||||||||||1||1||1||0||||||||A new addition to the TOJIRO line of VG10 hammered knives is this fun and functional 90mm petty. This baby is about as short as a petty gets. As such, it can double as an in-hand paring knife. It is a very small knife, but that smallness translates to big abilities in the kitchen. The short and stout blade can get into all sorts of tight spaces, like cutting around bones, while it is also able to tackle the finest and most intricate garnish preparations.
The blade is constructed from VG10 and a san mai sandwich of a soft stainless steel. VG10 is one of the most popular stainless steels used in the making of Japanese knives. It is highly regarded for it good edge retention, toughness, and superior stain resistance. It also gets really sharp. The soft stainless cladding is treated to a cool looking kurouchi hammered finish which adds character and a certain amount of extra food release.
This basic knife comes with a simple handle that is easy to hold and control for extra security when performing in-hand work. At the price, this little cutter can be used in many places where one would not necessarily take a more expensive blade.- Maker: TOJIRO
- Location: Sanjo City, Japan
- Construction: San Mai
- Edge Steel: VG10 Stainless
- Cladding: Stainless
- Finish: Hammered/Kurouchi
- Handle: Oval Ho Wood
- Ferrule: Black Plastic
- Weight: 1.4 oz (40 g)
- Blade Length: 90 mm
- Total Length: 213 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 24 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tovghasa17||item-1||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-santoku-170mm-235.png||||||TOJIRO VG10 HAMMERED Santoku 170mm||F-1112||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||130.000 ||||||||||||1||1||1||0||||||||The TOJIRO VG10 HAMMERED Santoku is a knife that plays outside of its price box in many ways. First up are the materials. VG10 is one of the best stainless steels used in the making of Japanese knives. It is highly regarded for its good edge retention, toughness, and superior stain resistance. It also gets really sharp.
Unusually, the inner core is given a cladding that is finished with a hammered kurouchi finish. This combination results in a blade that is super easy to maintain, offers superb food release, and has the rustic look that many people enjoy.
This is a well-proportioned santoku and a knife that will find favor in many home kitchens or with professionals who prefer a smaller chef-style knife for close quarters or detail work. Santokus are certainly finding a new legion of users in the west.
The knife is basic in terms of fine detail but it makes up for this in its abilities on the board. This knife performs, and does so with style and ease. Add in the very keen pricing and you have an affordable blade that can be a gateway knife or a do-it-all knife, or anything in between.- Weight: 4.1 oz (118 g)
- Blade Length: 167 mm
- Total Length: 304 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 49 mm
- Handle: Oval Ho Wood
- Ferrule: Black Plastic||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kitchenshears||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/kitchen-shears-179.png||||||Toribe Kitchen Shears||KS-203||specials > linecooks > kitchen-shears||Resources > For Professionals > Kitchen Shears > ||59.000 ||||||||||||1||1||1||0||||||||Toribe KS-203 Japanese Kitchen Shears
These Japanese kitchen shears are a long-time favorite in both home and professional kitchens. They are made entirely from stainless steel for easy care, and the two halves separate quickly for thorough cleaning. This simple, thoughtful design makes them a dependable everyday tool for busy cooks.
One blade features a fine micro-serration that grips food as you cut, helping keep herbs, poultry skin, and other slippery items from sliding. The handles offer a comfortable, secure grip and plenty of leverage while still feeling light and precise in the hand. A great all-purpose pair of shears for prep work, trimming, and general kitchen tasks.
Specifications- Blade Length: 80 mm
- Total Length: 205 mm
- Weight: 112 g (3.9 oz)
- Material: Stainless steel with brass hardware
- Made in Japan
Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Mr. Miyazaki. While young in years, he has great experience in the art of blade-making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-San from Hakata. This last apprenticeship inspired Miyazaki-San to specialize in the Hakata-style knives we feature here.
This is the shortest of the knives we offer from him, and it is a real beauty in hand and in function. Very traditional looks coupled with a fascinating fire-forged kurouchi finish endow the knife with a purposeful air and efficient and easy-to-use functionality. It is a blade of many talents: great for regular push cutting and chopping and very adept at tackling finer ingredients and cutting tasks. We think you will enjoy this unique and fun-looking knife.
Each knife is made by hand so all measurements are approximations.- Weight: 4.0 oz (113 g)
- Blade Length: 152 mm
- Total Length: 287 mm
- Spine Thickness at Base: 2.5 mm
- Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsbl2dagy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-damascus-gyuto-210mm-13.png||||||TSUBAKI Blue #2 Damascus Gyuto 210mm||TB2-G21DU||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||560.000 ||||||||||||1||1||1||0||||||||Tsubaki knives are crafted in a small workshop in Nagasaki by a talented young blacksmith, Miyazaki-san. Though early in his career, he brings impressive experience to his craft, having trained first at the renowned Yoshimitsu workshop and later under the guidance of master blacksmith Ooba-san in Hakata. The beautiful damascus cladding used on these blades is forged by Miyazaki-san himself—a rarity among our blacksmiths, as few take on this complex and demanding task.
Each knife is handmade, so all measurements are approximate.
- Brand: Tsubaki
- Blacksmith: Miyazaki-san
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2
- Cladding: Damascus Carbon Steel
- Edge Grind: Even, Double Bevel
- Weight: 5.8 oz (164 g)
- Blade Length: 208 mm
- Total Length: 363 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 52.5 mm
- Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsbl2dagy24||item-1||solidtemplate||tsubakiknives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-damascus-gyuto-240mm-13.png||||||TSUBAKI Blue #2 Damascus Gyuto 240mm||TB2-G24DU||resources > japanese-knives > tsubakiknives||Knife Types > Japanese Knives > Tsubaki Knives > ||635.000 ||||||||||||1||1||1||0||||||||This 240mm gyuto is hand-forged by Miyazaki-san, a skilled young blacksmith working from his small workshop in Nagasaki. Despite his age, Miyazaki-san brings deep experience to his craft, having trained at the esteemed Yoshimitsu forge before apprenticing under master blacksmith Ooba-san in Hakata. The intricate damascus cladding on this blade is forged entirely by hand—an uncommon and highly respected skill that sets his work apart.
Each knife is made by hand so all measurements are approximations.- Brand: Tsubaki
- Blacksmith: Miyazaki-san
- Construction:San Mai, Hammer Forged
- Edge Steel: Blue #2
- Cladding: Reactive Damascus Made By Mr. Miyazaki
- Edge Grind:Even, Double Bevel
- Weight: 8.0 oz (227 g)
- Blade Length: 251 mm
- Total Length: 402 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 54 mm
- Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsbl2kogy24||item-1||solidtemplate||tsubakiknives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-kori-gyuto-240mm-143.png||||||TSUBAKI Blue #2 Kori Gyuto 240mm||TSB2-G24U||resources > japanese-knives > tsubakiknives||Knife Types > Japanese Knives > Tsubaki Knives > ||470.000 ||||||||||||1||1||1||0||||||||The Tsubaki Blue #2 Kori Gyuto is made by Miyazaki san, who works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is this beautiful marsh where his father grows these long reeds that he harvests and uses for making traditional thatched roofs on buildings.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produced the first lot of CKTG Original Gyuto. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.
Each knife is made by hand so all measurements are approximations.- Brand: Tsubaki
- Blacksmith: Miyazaki San
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2
- Cladding: Iron
- Finish: Nashiji (Kori)
- Weight: 8.1 oz (230 g)
- Blade Length: 243 mm
- Total Length: 395 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 55 mm
- Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsbl2na15||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-nakiri-150mm-275.png||||||TSUBAKI Blue #2 Nakiri 150mm||TAR-N15S||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||160.000 ||||||||||||1||1||1||0||||||||Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Mr. Miyazaki. While young in years he has great experience in the art of blade making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-San from Hakata.
Miyazaki-san hammer forges these blades from Hitachi Blue Paper #2 carbon steel, and adds a fire-forged kurouchi cladding for extra protection. This endows the already cool looks with a very interesting rustic appearance which complements the weapon-like aesthetic perfectly. Blue #2 is undoubtedly one of the most popular carbon steels used for kitchen knives with a list of enviable characteristics including great edge retention and durability. It is the same basic steel as White #2 but with added chromium and tungsten.
The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word "nakiri" translates into "knife for cutting greens." It is a thin blade with a tall profile, which enables it to take on the softest or hardest of ingredients without sticking or wedging. This is a great knife to introduce a chef to the breed while remaining easy on the pocketbook.
Each knife is made by hand so all measurements are approximations.- Weight: 4.5 oz (128 g)
- Blade Length: 146 mm
- Total Length: 282 mm
- Spine Thickness at Base: 2.5 mm
- Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsbl2tsbu171||item-1||solidtemplate||tsubakiknives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-bunka-170mm-404.png||||||TSUBAKI Blue #2 Tsuchime Bunka 170mm||TAT-K17U||resources > japanese-knives > tsubakiknives||Knife Types > Japanese Knives > Tsubaki Knives > ||200.000 ||||||||||||1||1||1||0||||||||Tsubaki Blue #2 Tsuchime Bunka 170mm is a new knife from a young blacksmith, and we are very excited about it. We discovered Mr. Miyazaki recently, and he works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is a beautiful marsh where his father grows long reeds that he harvests and uses for making traditional thatched roofs on buildings.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produce this knife. I manually insert Hitachi Aogami #2 steel into quality mild soft suminagashi cladding. I carefully made it annealed into the ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the hakata's original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.- Brand: Tsubaki
- Blacksmith: Miyazaki San
- Knife Line: Tsuchime
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2
- Cladding: Hammered Iron Kurouchi
- Handle: Oak Octagonal
- Weight: 7.2 oz (206 g)
- Blade Length: 177 mm
- Total Length: 330 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsbl2tski20||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-kiritsuke-200mm-278.png||||||TSUBAKI Blue #2 Tsuchime Kiritsuke 200mm||TAB-K20U||newarrivals||New Arrivals > ||350.000 ||||||||||||1||1||1||0||||||||The Tsubaki Blue #2 Tsuchime Kiritsuke 200mm is an exciting new addition from a young blacksmith we recently discovered, Miyazaki-san. Working alone from his small island forge off the southern coast of Japan near Nagasaki, he produces blades with a distinctly traditional, handcrafted feel. This knife features a core of Aogami #2 carbon steel, prized for its excellent edge retention and toughness, clad in iron with a rustic hammered (tsuchime) finish that reflects its handmade origins.
Miyazaki-san uses a time-honored process, combining Blue #2 steel with soft iron and annealing it in rice straw ash before forging. The blade is hardened using pine charcoal and water quenched, then finished with a hamaguri (convex) grind for smooth cutting performance and easier sharpening. The result is a responsive, high-performance kiritsuke with great food release and a lively feel on the board. As with all carbon steel knives, it will develop a patina and should be kept clean and dry between uses.
What Customers Are Saying:
Early feedback highlights the knife’s excellent cutting feel, smooth glide through ingredients, and impressive craftsmanship for the price. Customers appreciate the hand-forged character and unique story behind each piece.
Care Instructions: This knife has a reactive carbon steel core. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Store in a dry place and use a saya or blade guard to protect the edge.
- Brand: Tsubaki
- Blacksmith: Miyazaki San
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 Carbon Steel
- Cladding: Iron
- Finish: Tsuchime
- Weight: 5.7 oz (164 g)
- Blade Length: 207 mm
- Total Length: 360 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 40 mm
- Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsbl2tski23||item-1||solidtemplate||tsubakiknives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-kiritsuke-230mm-223.png||||||TSUBAKI Blue #2 Tsuchime Kiritsuke 230mm||TAB-K23U||resources > japanese-knives > tsubakiknives||Knife Types > Japanese Knives > Tsubaki Knives > ||400.000 ||||||||||||1||1||1||0||||||||The Tsubaki Blue #2 Tsuchime Kiritsuke 230mm is a new knife from a young blacksmith, and we are very excited about it. We discovered Mr. Miyazaki recently, and he works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is a beautiful marsh where his father grows long reeds that he harvests and uses for making traditional thatched roofs on buildings.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produced the first lot of CKTG Original Kiritsuke 230mm. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.
This knife has been made exclusively for CKTG and is called the Tsubaki Tsuchime, which means "hammered" in Japanese and the nice finish has a blacksmith feel to it. The custom handle adds to the beauty and utility of the artisan-made blade. Each one is unique.
- Brand: Tsubaki
- Blacksmith: Miyazaki San
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2
- Cladding: Iron
- Finish: Tsuchime
- Weight: 9.6 oz (272 g)
- Blade Length: 245 mm
- Total Length: 400 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 52 mm
- Handle: Oak Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsgitsbu18||item-1||solidtemplate||tsubakiknives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-ginsan-tsuchime-bunka-180mm-13.png||||||TSUBAKI Ginsan Tsuchime Bunka 180mm||TG3-A18U||resources > japanese-knives > tsubakiknives||Knife Types > Japanese Knives > Tsubaki Knives > ||235.000 ||||||||||||1||1||1||0||||||||Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Miyazaki-san. While young in years, he has great experience in the art of blade making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-san from Hakata.
Each knife is made by hand so all measurements are approximations.- Blacksmith: Miazaki san
- Weight: 5.9 oz (168 g)
- Blade Length: 185 mm
- Total Length: 330 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 52.5 mm
- Handle: Octagonal Oak with Burnt Urushi Finish||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsubakiknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-knives-53.png||||||Tsubaki Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||tsbl2na15 tsbl2bu15 tsgitsbu18 tsbl2tsbu171 tsbl2tski20 tsbl2tski23 tsbl2dagy21 tsbl2dagy24 tsbl2kogy24||||Mr. Miyazaki of Tsubaki knives is a young blacksmith who got his start with another of our blacksmiths, the Yoshimitsu workshop in Kyushu. After some time there, he apprenticed under Ooba-San in Hakata. He specializes in Hakata-style knives that resemble bunkas and uses a somewhat unique fire-forged kurouchi cladding that is really quite striking in person.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsststriwadr||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/tsubame-stainless-steel-rice-washing-draining-bowl-13.png||||||Tsubame Stainless Steel Rice Washing & Draining Bowl||3WAY-Bowl||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||55.000 ||||||||||||1||1||1||0||||||||This stainless steel bowl from Tsubame, Japan, is designed specifically for washing rice, rinsing vegetables, and draining ingredients quickly and cleanly. Made from durable 18-8 stainless steel, the bowl features a perforated section on one side and a curved internal foot that allows it to rest at an angle. This design lets you easily wash rice, rinse vegetables, mix ingredients, and drain water without needing a separate colander. It is especially useful for rinsing rice, where you can wash, swirl, and then tilt the bowl to drain excess water cleanly through the perforations.
The angled base allows the bowl to sit securely while draining, keeping ingredients inside while water flows out through the precision perforations. The smooth stainless steel interior is easy to clean and highly durable, while the simple design reflects the practical craftsmanship of Tsubame-Sanjo, Japan’s famous metalworking region. Compact, efficient, and thoughtfully designed, this bowl quickly becomes a go-to prep tool for everyday cooking tasks.
Care Instructions: Wash before first use. Clean with mild dish soap and a soft sponge, then dry thoroughly after washing. Do not expose to direct flame or use in the microwave.- Made in Tsubame, Japan
- Material: 18-8 Stainless Steel
- Diameter: 9.3 inches (23.5 cm)
- Height: 4.7 inches (12 cm)
- 3-Way Design: Wash, mix, and drain
- Integrated perforated draining section
- Angled internal base for controlled draining
- Ideal for washing rice and rinsing vegetables||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsunehisa9||item.||solidtemplate||aosust||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-80.png||||||Tsunehisa AS Sakura||||shopbysteel > aosust||Shop by Steel > Aogami Super Steel > ||||||||||||||0||1||0||0||||tsassape13 tsassana16 tsassagy211 tsasbu17 tsassagy21 tsassaki21 tsassagy24||||These beautiful knives are made in Tosa, Japan, and feature beautiful stainless cladding with top of the line AS steel and a "sakura" (cherry wood) handle.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsasbu17||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-bunka-170mm-118.png||||||Tsunehisa AS Sakura Bunka 170mm||TASS-B170||shopbysteel > aosust > tsunehisa9||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||120.000 ||||||||||||1||1||1||0||||||||The Tsunehisa bunka is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Bunka knives are the most used knives in Japan by home cooks. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: Roll Forged, San Mai
- Edge Steel: AS Carbon Steel
- Cladding: Stainless
- Edge Grind: Double Bevel, Even (See Choil Photo)
- HRC: 63
- Finish: Tsuchime
- Handle: Oval Cherry Wood
- Engraving: Laser Engraved
- Weight: 4.5 oz (128 g)
- Blade Length: 173 mm
- Total Length: 305 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsassagy21||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-gyuto-210mm-157.png||||||Tsunehisa AS Sakura Gyuto 210mm||TASS-G210||shopbysteel > aosust > tsunehisa9||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||140.000 ||||||||||||1||1||1||0||||||||The Tsunehisa 210mm gyuto featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
210mm gyutos are the most popular size for home chefs or pros working in smaller spaces. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: Roll Forged, San Mai
- Edge Steel: AS Carbon Steel
- Cladding: Stainless
- Edge Grind: Double Bevel, Even (See Choil Photo)
- HRC: 63
- Finish: Tsuchime
- Handle: Oval Cherry Wood
- Engraving: Laser Engraved
- Weight: 4.9 oz (140 g)
- Blade Length: 217 mm
- Total Length: 351 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsassagy24||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-gyuto-240mm-225.png||||||Tsunehisa AS Sakura Gyuto 240mm||TASS-G240||shopbysteel > aosust > tsunehisa9||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||160.000 ||||||||||||1||1||1||0||||||||The Tsunehisa 240mm gyuto featured here is made from AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
240mm gyutos are one of the most popular size for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: Roll Forged, San Mai
- Edge Steel: AS Carbon Steel
- Cladding: Stainless
- Edge Grind: Double Bevel, Even (See Choil Photo)
- HRC: 63
- Finish: Tsuchime
- Handle: Oval Cherry Wood
- Engraving: Laser Engraved
- Weight: 6.2 oz (176 g)
- Blade Length: 245 mm
- Total Length: 390 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsassaki21||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-kiritsuke-210mm-227.png||||||Tsunehisa AS Sakura Kiritsuke 210mm||TASS-K210||shopbysteel > aosust > tsunehisa9||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||150.000 ||||||||||||1||1||1||0||||||||The Tsunehisa 210mm Kiritsuke featured here is made from AS, or Aogami Super Steel. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
210mm kiritsukes are basically gyutos with an angled tip. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: Roll Forged, San Mai
- Edge Steel: AS Carbon Steel
- Cladding: Stainless
- Edge Grind: Double Bevel, Even (See Choil Photo)
- HRC: 63
- Finish: Tsuchime
- Handle: Oval Cherry Wood
- Engraving: Laser Engraved
- Weight: 5.4 oz (153 g)
- Blade Length: 215 mm
- Total Length: 357 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsassana16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-nakiri-165mm-234.png||||||Tsunehisa AS Sakura Nakiri 165mm||TASS-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||120.000 ||||||||||||1||1||1||0||||||||The Tsunehisa AS Nakiri featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Nakiri knives are like mini cleavers and are excellent vegetable cutters. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: Roll Forged, San Mai
- Edge Steel: AS Carbon Steel
- Cladding: Stainless
- Edge Grind: Double Bevel, Even (See Choil Photo)
- HRC: 63
- Finish: Tsuchime
- Handle: Oval Cherry Wood
- Engraving: Laser Engraved
- Weight: 5.5 oz (156 g)
- Blade Length: 165 mm
- Total Length: 300 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsassape13||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-petty-135mm-232.png||||||Tsunehisa AS Sakura Petty 135mm||TASS-P135||shopbysteel > aosust > tsunehisa9||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||100.000 ||||||||||||1||1||1||0||||||||The Tsunehisa AS Sakura Petty 135mm featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Petty knives are small, general purpose knives that are great at all kinds of tasks and excel when cutting things in hand or using it to do small cutting chores. They are easy to handle and very responsive cutters.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: Roll Forged, San Mai
- Edge Steel: AS Carbon Steel
- Cladding: Stainless
- Edge Grind: Double Bevel, Even (See Choil Photo)
- HRC: 63
- Finish: Tsuchime
- Handle: Oval Cherry Wood
- Engraving: Laser Engraved
- Weight: 2.3 oz (68 g)
- Blade Length: 140 mm
- Total Length: 265 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsassagy211||item-1||solidtemplate||tsunehisa9||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-santoku-165mm-229.png||||||Tsunehisa AS Sakura Santoku 165mm||TASS-S165||shopbysteel > aosust > tsunehisa9||Shop by Steel > Aogami Super Steel > Tsunehisa AS Sakura > ||120.000 ||||||||||||1||1||1||0||||||||The Tsunehisa santoku featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Santoku knives are the most used knives in Japan by home cooks. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: Roll Forged, San Mai
- Edge Steel: AS Carbon Steel
- Cladding: Stainless
- Edge Grind: Double Bevel, Even (See Choil Photo)
- HRC: 63
- Finish: Tsuchime
- Handle: Oval Cherry Wood
- Engraving: Laser Engraved
- Weight: 4.5 oz (128 g)
- Blade Length: 170 mm
- Total Length: 305 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsauhadabu17||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-bunka-175mm-222.png||||||Tsunehisa AUS10 Hammered Damascus Bunka 175mm||TA10-B175||resources > japanese-knives > tsunehisa > tsunehisaaus10||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||140.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light at just 120g.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Handle: Oak Octagonal
- Edge Grind: Even
- Weight: 4.2 oz (120 g)
- Blade Length: 175 mm
- Total Length: 315 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsauhadagy18||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-gyuto-180-101.png||||||Tsunehisa AUS10 Hammered Damascus Gyuto 180mm||TA10-G180||resources > japanese-knives > tsunehisa > tsunehisaaus10||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||150.000 ||||||||||||1||1||1||0||||||||Tsunehisa AUS10 Hammered Damascus. This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each is high in chromium with reduced carbon content as the number decreases.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Handle: Oak Octagonal
- Edge Grind: Even
- Weight: 4.4 oz (124 g)
- Blade Length: 186 mm
- Total Length: 325 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsaudasu24||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-damascus-sujihiki-240mm-134.png||||||Tsunehisa AUS10 Hammered Damascus Gyuto 210mm||TA10-G210||resources > japanese-knives > tsunehisa > tsunehisaaus10||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||165.000 ||||||||||||1||1||1||0||||||||We are very pleased to introduce these recent additions to our lineup from Tsunehisa Hamono. The company is quite large and has about 30 smiths making a wide variety of knives from some very interesting steels. In this case, AUS-10, which is made by a steel company located in Tokai called Aichi Steels. It is a part of a family of steels that boast a high chromium content coupled with varying amounts of carbon. AUS-10 has the highest carbon content of the bunch. As the number decreases, the carbon reduces. This is a really good steel for kitchen knives.
Gyutos are a westernized version of the classic chef knife, used for everything in the kitchen as a jack-of-all-trades.
The lovely Damascus cladding is enhanced by a finely finished octagonal oak handle. This is an extremely versatile gyuto that has looks and a fit and finish as good as many higher-priced varieties.- Weight: 5 oz (142 g)
- Blade Length: 215 mm
- Total Length: 355 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsaustdagy24||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-stainless-damascus-gyuto-240mm-100.png||||||Tsunehisa AUS10 Hammered Damascus Gyuto 240mm||TA10-G240||resources > japanese-knives > tsunehisa > tsunehisaaus10||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||195.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Handle: Oak Octagonal
- Edge Grind: Even
- Weight: 5.7 oz (162 g)
- Blade Length: 245 mm
- Total Length: 397 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 49 mm
- Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsaudagy24||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-damascus-gyuto-240mm-164.png||||||Tsunehisa AUS10 Hammered Damascus Kiritsuke 210mm||TA10-K210||resources > japanese-knives > tsunehisa > tsunehisaaus10||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||175.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each is high in chromium with reduced carbon content as the number decreases.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light at just 150g.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Handle: Oak Octagonal
- Edge Grind: Even
- Weight: 5.3 oz (150 g)
- Blade Length: 212 mm
- Total Length: 355 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsauha||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-kiritsuke-240mm-223.png||||||Tsunehisa AUS10 Hammered Damascus Kiritsuke 240mm||TA10-K240||resources > japanese-knives > tsunehisa > tsunehisaaus10||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||195.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Handle: Oak Octagonal
- Edge Grind: Even
- Weight: 5.8 oz (164 g)
- Blade Length: 245 mm
- Total Length: 400 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsauhadana16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus-10-hammered-damascus-nakiri-160mm-103.png||||||Tsunehisa AUS10 Hammered Damascus Nakiri 160mm||TA10-N160||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||140.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Handle: Oak Octagonal
- Edge Grind: Even
- Weight: 5.6 oz (158 g)
- Blade Length: 165 mm
- Total Length: 308 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsauhadape13||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-petty-135mm-224.png||||||Tsunehisa AUS10 Hammered Damascus Petty 135mm||TA10-P135||resources > japanese-knives > tsunehisa > tsunehisaaus10||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||100.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Handle: Oak Octagonal
- Edge Grind: Even
- Weight: 2.7 oz (78 g)
- Blade Length: 139 mm
- Total Length: 270 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsunehisa12||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-314.png||||||Tsunehisa AUS10 Hammered Damascus Petty 150mm||TA10-P150||resources > japanese-knives > tsunehisa > tsunehisaaus10||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||115.000 ||||||||||||1||1||1||0||||||||Check out this stunning knife! It features beautiful hammered Damascus with a mirror polish and is made with rare AUS-10 steel from Aichi Steel in Tokai, Japan. AUS-10 is a high-carbon alloy with added nickel, manganese, and silicon for improved ductility and elasticity. Other elements like vanadium, chromium, and molybdenum give it superior corrosion resistance. This line of knives is known for its lightweight and laser-like precision due to its thin distal taper. The fine blade is paired with a well-made handle crafted from solid oak. Highly recommended!
- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Handle: Oak Octagonal
- Edge Grind: Even
- Weight: 2.8 oz (78 g)
- Blade Length: 155 mm
- Total Length: 285 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 29 mm
- Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsauhadape80||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-petty-80mm-228.png||||||Tsunehisa AUS10 Hammered Damascus Petty 80mm||TA10-P80||resources > japanese-knives > tsunehisa > tsunehisaaus10||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||90.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The blade is made with AUS-10 steel, which is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the flexibility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated corrosion resistance.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Edge Grind: Even
- Handle: Oak Octagonal
- Weight: 2.1 oz (62 g)
- Blade Length: 85 mm
- Total Length: 217 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 24 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsauhadasa17||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-santoku-170mm-222.png||||||Tsunehisa AUS10 Hammered Damascus Santoku 170mm||TA10-S170||resources > japanese-knives > tsunehisa > tsunehisaaus10||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||140.000 ||||||||||||1||1||1||0||||||||This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Handle: Oak Octagonal
- Edge Grind: Even
- Weight: 4.6 oz (130 g)
- Blade Length: 168 mm
- Total Length: 310 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 48 mm
- Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsauhadastkn||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-steak-knife-10.png||||||Tsunehisa AUS10 Hammered Damascus Steak Knife||TA10-Steak||resources > japanese-knives > tsunehisa > tsunehisaaus10||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||60.000 ||||||||||||1||1||1||0||||||||Check out this stunning knife! It features beautiful hammered Damascus with a mirror polish and is made with rare AUS-10 steel from Aichi Steel in Tokai, Japan. AUS-10 is a high-carbon alloy with added nickel, manganese, and silicon for improved ductility and elasticity. Other elements like vanadium, chromium, and molybdenum give it superior corrosion resistance. This line of knives is known for its lightweight and laser-like precision due to its thin distal taper. The fine blade is paired with a beautiful blue handle.
- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Edge Grind: Even
- Weight: 2.3 oz (66 g)
- Blade Length: 83 mm
- Total Length: 227 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 16 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsauhadasu24||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-suji-240mm-205.png||||||Tsunehisa AUS10 Hammered Damascus Suji 240mm||TA10-S240||resources > japanese-knives > tsunehisa > tsunehisaaus10||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||170.000 ||||||||||||1||1||1||0||||||||Tsunehisa AUS10 Hammered Damascus Suji 240mm. This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each is high in chromium with reduced carbon content as the number decreases.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Handle: Oak Octagonal
- Edge Grind: Even
- Weight: 4.5 oz (128 g)
- Blade Length: 245 mm
- Total Length: 388 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsauhadasu27||item-1||solidtemplate||tsunehisaaus10||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-suji-270mm-191.png||||||Tsunehisa AUS10 Hammered Damascus Suji 270mm||TA10-S270||resources > japanese-knives > tsunehisa > tsunehisaaus10||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Stainless > ||190.000 ||||||||||||1||1||1||0||||||||Tsunehisa AUS10 Hammered Damascus Suji 270mm. This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each is high in chromium with reduced carbon content as the number decreases.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Handle: Oak Octagonal
- Edge Grind: Even
- Weight: 5.3 oz (152 g)
- Blade Length: 275 mm
- Total Length: 426 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsnaau||item.||solidtemplate||tsunehisa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-91.png||||||Tsunehisa AUS10 Nami||||resources > japanese-knives > tsunehisa||Knife Types > Japanese Knives > Tsunehisa Knives > ||||||||||||||0||1||0||0||||tsnaaupe13 tsnaaupe15 tsnaauna16 tsunehisa13 tsa10nabu17 tsnaaugy18 tsnaau1 tsnaauki21 tsnaaugy24 tsaunaki24 tsnaausu24||||Tsunehisas AUS10 Nami line is made with gorgeous polished Damascus blades and very nice solid oak handles.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsa10nabu17||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-a10-nami-bunka-170mm-95.png||||||Tsunehisa AUS10 Nami Bunka 170mm||TNO-B170||resources > japanese-knives > tsunehisa > tsnaau||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||150.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. AUS10 stainless steel is very similar to AEB-L. It's good stuff.
Bunkas are general-purpose knives and they're popular for a good reason. Home cooks love the angled tip and nice profile in an easy-to-control size. They are easy to use and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.- Steel: AUS-10 Stainless Steel
- Cladding: Stainless Damascus
- Weight: 4.4 oz (126 g)
- Blade Length: 175 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsnaaugy18||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-gyuto-180mm-220.png||||||Tsunehisa AUS10 Nami Gyuto 180mm||TNO-G180||resources > japanese-knives > tsunehisa > tsnaau||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||160.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. The Tsunehisa 180mm gyuto featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
The 180mm gyutos are among the most popular sizes for home chefs and pros alike. They are easy to handle and very responsive cutters. This knife has a pretty good flat spot from the heel, transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in the crowd.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: Roll Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless Damascus
- HRC Hardness: HRC 60+-
- Blade Type: Double-edged blade
- Grind: Even
- Handle: Oak Octagonal
- Weight: 4.0 oz (114 g)
- Blade Length: 186 mm
- Total Length: 323 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsnaau1||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-gyuto-210mm-130.png||||||Tsunehisa AUS10 Nami Gyuto 210mm||TNO-G210||resources > japanese-knives > tsunehisa > tsnaau||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||175.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. The Tsunehisa 210mm gyuto featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
210mm gyutos are one of the most popular sizes for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: Roll Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless Damascus
- HRC Hardness: HRC 60+-
- Blade Type: Double-edged blade
- Grind: Even
- Handle: Oak Octagonal
- Weight: 4.8 oz (138 g)
- Blade Length: 217 mm
- Total Length: 357 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsnaaugy24||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-gyuto-240mm-237.png||||||Tsunehisa AUS10 Nami Gyuto 240mm||TNO-G240||resources > japanese-knives > tsunehisa > tsnaau||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||200.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 240mm gyuto featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
240mm gyutos are one of the most popular sizes for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.- Weight: 5.9 oz (168g)
- Blade Length: 245 mm
- Total Length: 390 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 49 mm
- Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsnaauki21||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-kiritsuke-210mm-80.png||||||Tsunehisa AUS10 Nami Kiritsuke 210mm||TNO-K210||resources > japanese-knives > tsunehisa > tsnaau||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||175.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 210mm kiritsuke featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
210mm kiritsukes are general-purpose knives and a very popular choice for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with a nice octagonal handle, make this knife stand out in a crowd.- Weight: 4.8 oz (136 g)
- Blade Length: 215 mm
- Total Length: 355 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsaunaki24||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-kiritsuke-240mm-171.png||||||Tsunehisa AUS10 Nami Kiritsuke 240mm||TNO-K240||resources > japanese-knives > tsunehisa > tsnaau||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||200.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. AUS10 stainless steel, which is very similar to AEB-L, is excellent steel for kitchen knives.
240mm Kiritsukes are versatile knives that can handle slicing, push- and pull-cutting, and other tasks in the kitchen. They have flat profiles and this one has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: Roll Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless Damascus
- HRC Hardness: HRC 60+-
- Blade Type: Double-edged blade
- Grind: Even
- Handle: Oak Octagonal
- Weight: 6.3 oz (178 g)
- Blade Length: 244 mm
- Total Length: 395 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsnaauna16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-nakiri-165mm-224.png||||||Tsunehisa AUS10 Nami Nakiri 165mm||TNO-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||150.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 165mm nakiri featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
Nakiris are general-purpose knives that are one of the most popular sizes and shapes for Japanese home cooks. They are easy to handle and very responsive cutters. This knife is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.- Brand: Tsunehisa
- Location: Tosa, Japan
- Edge Steel: AUS10 Stainless Steel
- Cladding: Stainless Damascus
- Weight: 5.3 oz (152 g)
- Blade Length: 165 mm
- Total Length: 305 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsnaaupe13||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-petty-135mm-221.png||||||Tsunehisa AUS10 Nami Petty 135mm||TNO-P135||resources > japanese-knives > tsunehisa > tsnaau||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||100.000 ||||||||||||1||1||1||0||||||||The Tsunehisa AUS10 Nami line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 135mm Petty featured here is made from AUS10 Stainless steel, which is very similar to AEB-L. It's good stuff.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.- Weight: 2.3 oz (64 g)
- Blade Length: 140 mm
- Total Length: 270 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsnaaupe15||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-petty-150mm-66.png||||||Tsunehisa AUS10 Nami Petty 150mm||TNO-P150||resources > japanese-knives > tsunehisa > tsnaau||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||110.000 ||||||||||||1||1||1||0||||||||The Tsunehisa AUS10 Nami line is made with gorgeous polished Damascus blades and very nice solid oak handles. This 150mm petty is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.- Weight: 2.4 oz (70 g)
- Blade Length: 154 mm
- Total Length: 281 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsunehisa13||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-317.png||||||Tsunehisa AUS10 Nami Santoku 170mm||TNO-S170||resources > japanese-knives > tsunehisa > tsnaau||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||150.000 ||||||||||||1||1||1||0||||||||The Tsunehisa AUS10 Nami line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 170mm Santoku featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
Santokus are general-purpose knives and they're popular for a good reason. Home cooks love the combination of a tall blade that is on the short side for easy control. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with a sturdy octagonal handle, make this knife stand out in a crowd.- Weight: 4.5 oz (130 g)
- Blade Length: 168 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsnaausu24||item-1||solidtemplate||tsnaau||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-sujihiki-240mm-157.png||||||Tsunehisa AUS10 Nami Sujihiki 240mm||TNO-S240||resources > japanese-knives > tsunehisa > tsnaau||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa AUS10 Nami > ||200.000 ||||||||||||1||1||1||0||||||||The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very lovely solid oak handles. AUS10 stainless steel, which is very similar to AEB-L, is an excellent steel for kitchen knives.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: Roll Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless Damascus
- HRC Hardness: HRC 60+-
- Blade Type: Double-edged blade
- Grind: Even
- Handle: Oak Octagonal
- Weight: 4.2 oz (120 g)
- Blade Length: 245 mm
- Total Length: 385 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsunehisaaus10||item.||solidtemplate||tsunehisa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-56.png||||||Tsunehisa AUS10 Stainless||||resources > japanese-knives > tsunehisa||Knife Types > Japanese Knives > Tsunehisa Knives > ||||||||||||||0||1||0||0||||tsauhadastkn tsauhadape80 tsauhadape13 tsunehisa12 tsauhadana16 tsauhadasa17 tsauhadabu17 tsauhadagy18 tsaudasu24 tsaudagy24 tsaustdagy24 tsauha tsauhadasu24 tsauhadasu27||||Tsunehisa is a mid-sized factory in Tosa, Japan, that specializes in high-quality steel and nice finishes at affordable prices.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsg3mibu16||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-bunka-165mm-52.png||||||Tsunehisa G3 Migaki Bunka 170mm||TG3M-B170||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||130.000 ||||||||||||1||1||1||0||||||||Tsunehisa G3 Migaki Bunka 170mm. The Bunka is a Japanese knife style that is well established in the western marketplace. Bunka knives are prized for their handy, user-friendly size and gyuto/chef knife-like versatility. Being only 165mm or about 6.5 inches long, this size will appeal to those who feel that a full size gyuto is just too unwieldy or cumbersome.
Ginsan Stainless Steel was created by Hitachi Metals and it is primarily used to make knives that function in ways that are similar to high-carbon steel. But the big plus is the lack of maintenance required over its carbon siblings. The steel composition is very pure compared to most alloys, as it is comprised of just iron, carbon, and chromium. The pure nature of the steel gives it a great ability to take a fine edge and sharpen with ease.
The overall fit and finish of these knives belies the price point. We really appreciate the added hand-chiseled kanji characters along with the good-looking and feeling oval handle. The total package is classic and classy, and we think you will enjoy this versatile cutter in your kitchen.- Maker: Tsunehisa
- Location: Tosa Japan
- Construction: San Mai, Hammer Forged
- Steel: G3 Stainless Steel
- Handle: Rosewood Oval
- Ferrule: Maple
- Edge Grind: Even 50/50
- Weight: 4.2 oz / 120g
- Blade Length:172 mm
- Overall Length: 310 mm
- Spine Thickness at Base: 2.8 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsunehisa7||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-gyuto-210mm-267.png||||||Tsunehisa G3 Migaki Gyuto 210mm||TG3M-G210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||160.000 ||||||||||||1||1||1||0||||||||210mm gyutos are the staples of many home kitchen warriors along with pro users who enjoy a shorter blade. They are all-around workhorses capable of processing almost any ingredients. The Tsunehisa G3 Migaki Gyuto is a fairly light blade, but not a laser, with a medium height and thickness. It has a sharp and precise feel to it. The profile is quite flat with a small amount of belly for those rocking cuts. Fit and finish are very good indeed, with a nicely finished choil and spine. The rosewood and maple handle is oval-shaped and very comfortable in hand.
The blade is made with a core of G3 (Gin3 or Silver #3), which is excellent stainless steel. The outstanding attribute of G3 is how it echoes the character of Japanese carbon steels, with a hardness similar to Shirogami #2. Its edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character, and ease of maintenance makes it a great choice for those who don’t want the added work required by a full carbon blade. The core steel is clad with softer stainless steel for added strength and resistance to shocks. The hand-chiseled kanji is a lovely addition to this great-looking gyuto.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Steel: G3 Stainless Steel
- Weight: 5.2 oz (148 g)
- Blade Length: 215 mm
- Total Length: 353 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 46 mm
- Handle: Rosewood Oval (Trust Photos)
- Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsunehisa8||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-gyuto-240mm-262.png||||||Tsunehisa G3 Migaki Gyuto 240mm||TG3M-G240||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||180.000 ||||||||||||1||1||1||0||||||||Tsunehisa Hamono is a large OEM maker located in Tosa, rather like Tojiro, with about 30 people doing some very nice work on a variety of different knife lines. We have included several different steel types in this lineup of mid-priced kitchen knives.
This fine gyuto is made with G3 stainless steel as its core. Manufactured by Hitachi Metals, Ltd., G3 contains 1.05% carbon, 13% chromium, and 0.8% manganese. It is usually hardened to between 59-62 HRC. One main benefit of this particular steel is its similarity to carbon alloys. Being made with very pure, fine particle components elevates the steel to the top performance rung among other stainless steels. Ginsan-ko contains high carbon but is rust and stain resistant. Being clad with a softer stainless steel makes it easy to maintain while the core of G3 guarantees great cutting performance.
This is a nicely proportioned knife with a reasonable height and well-conceived profile. The walnut oval handle with maple ferrule is finished to a high standard and complement the beautiful hand-chiseled kanji characters on the blade face. This is a wonderful gyuto for pro or home chefs who are seeking a great all-around cutter with easy to maintain attributes and top shelf performance.- Weight: 6.2oz
- Blade Length: 243 mm
- Overall Length: 398 mm
- Spine Thickness at Base: 2.99 mm
- Blade Height: 48.19 mm
- Photos by Gustavo Bermudez
- Handle: Rosewood Oval (trust photos)
- Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsg3ki21||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g-3-kiritsuke-210mm-118.png||||||Tsunehisa G3 Migaki Kiritsuke 210mm||TG3M-K210||resources > kiritsukeknife > kiupto21||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||180.000 ||||||||||||1||1||1||0||||||||Tsunehisa Hamono is a maker located in Tosa, rather like Tojiro, with about 30 people doing some very nice work on a variety of different knife lines. We have included several different steel types in this lineup of mid-priced kitchen knives.
This fine gyuto is made with G3 stainless steel as its core. Manufactured by Hitachi Metals, Ltd., G3 contains 1.05% carbon, 13% chromium, and 0.8% manganese. It is usually hardened to between 59-62 HRC. One main benefit of this particular steel is its similarity to carbon alloys. Being made with very pure, fine particle components elevates the steel to the top performance rung among other stainless steels. Ginsan-ko contains high carbon but is rust and stain-resistant. Being clad with softer stainless steel makes it easy to maintain while the core of G3 guarantees great cutting performance.
This is a nicely proportioned knife with a reasonable height and well-conceived profile. The walnut oval handle with maple ferrule is finished to a high standard and complements the beautiful hand-chiseled kanji characters on the blade face. This is a wonderful kiritsuke for the pro or home chefs who are seeking a great all-around cutter with easy-to-maintain attributes and top-shelf performance.- Weight: 5.3 oz/ 150g
- Blade Length: 212mm
- Overall Length: 347mm
- Spine Thickness at Heel: 2.9mm
- Blade Height at Heel: 44.7mm
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsunehisa4||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-nakiri-165mm-357.png||||||Tsunehisa G3 Migaki Nakiri 165mm||TG3M-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||130.000 ||||||||||||1||1||1||0||||||||Introducing Tsunehisa Hamono's lovely nakiri, sourced from reputable OEMs in Tosa. Renowned for their value and top-quality steels, they've chosen the highly regarded G3 stainless steel, known for its fine-grained high carbon composition. This stainless alloy offers a similar cutting feel and ease of sharpening to classic carbon steel. The nakiri's flat edge and ample finger clearance make it perfect for push cutting, while its exceptional edge geometry effortlessly tackles the toughest ingredients. The rosewood and black pakkawood handle adds elegance and comfort. A great, low-maintenance nakiri at an attractive price. Please note the knife has a new handle. Trust the photos.
- Weight: 5.4 oz
- Blade Length: 165 mm
- Overall Length: 306 mm
- Spine Thickness at Base: 2.94 mm
- Blade Height: 50.02 mm
- Handle: Rosewood, Oval
- Ferrule: New Black Pakka Wood. Trust Photos.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsunehisa5||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-petty-135mm-239.png||||||Tsunehisa G3 Migaki Petty 135mm||TG3M-P135||resources > petty-knives > 120mmpettys||Knife Types > Petty Knives > 120-140mm Pettys > ||90.000 ||||||||||||1||1||1||0||||||||The Tsunehisa G3 Migaki Petty 135mm is one sweet little cutter! The blade is fashioned from G3 stainless steel. G3 is also known as Ginsan, Ginsanko or Silver 3 and is one of our favorite stainless alloys. It has a very fine grain to it and many people see it as a stainless version of the best carbon steels. The blade is constructed with a softer stainless cladding to make it lighter and more resilient to shocks. This makes for a very easy-to-maintain tool.
At 135mm, the Tsunehisa G3 Migaki Petty falls into the medium length range of these style of knives. It is a very versatile cutting tool, whether on a board or in hand. The knife also has the ability to tackle garnishes and artistic style cutting tasks with ease. This is a stout and rigid knife that flies though herbs and other small items. The blade is fairly stiff and has a nice profile that allows for a bit of rock chopping.
The knife comes with a really nice oval shape handle made from rosewood and maple. It is perfect for both left- and right-handed users. The handle is as well finished as the blade itself. All around this is a great petty at a very attractive price.- Maker: Tsunehisa
- Location: Tosa Japan
- Construction: Hammer Forged, San Mai
- Steel: Ginsan Stainless Steel
- Weight: 2.4 oz
- Blade Length: 139 mm
- Overall Length: 263 mm
- Spine Thickness at Base: 2.02 mm
- Blade Height: 28.3 mm
- Handle: Rosewood Oval (trust photos)
- Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsunehisa6||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-santoku-165mm-288.png||||||Tsunehisa G3 Migaki Santoku 165mm||TG3M-S165||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||130.000 ||||||||||||1||1||1||0||||||||The santoku is a Japanese knife style that is well established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and gyuto/chef knife-like versatility. The sheep’s foot blade profile of a santoku lends it to chopping and push cutting techniques, as opposed to rocking. While you can use a rocking technique, it is just not optimal. Being only 165mm or about 6.5 inches long, this size will appeal to those who feel that a full size gyuto is just too unwieldy or cumbersome.
Ginsan Stainless Steel was created by Hitachi Metals and it is primarily used to make knives that function in ways that are similar to high-carbon steel. But the big plus is the lack of maintenance required over its carbon siblings. The steel composition is very pure compared to most alloys, as it is comprised of just iron, carbon, and chromium. The pure nature of the steel gives it a great ability to take a fine edge and sharpen with ease.
The overall fit and finish of these knives belies the price point. We really appreciate the added hand-chiseled kanji characters along with the good looking and feeling oval handle. The total package is classic and classy, and we think you will enjoy this versatile cutter in your kitchen.- Weight: 5.0 oz
- Blade Length:165 mm
- Overall Length: 305 mm
- Spine Thickness at Base: 2.83 mm
- Blade Height: 46.73 mm
- New handle: Rosewood and Black Pakka (trust photos)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsg3misu27||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-sujihiki-270mm-88.png||||||Tsunehisa G3 Migaki Sujihiki 270mm||TG3M-S270||resources > sujihikis > sujihiki270mm||Knife Types > Sujihikis > Sujihiki 270mm > ||160.000 ||||||||||||1||1||1||0||||||||Introducing Tsunehisa's lovely sujihiki which uses G3 (Ginsan) stainless steel, known for its fine-grained high carbon composition. This stainless alloy offers a similar cutting feel and ease of sharpening to classic carbon steel. The sujihiki is ideal for slicing and it tackles carving work and thin slices. The rosewood and maple wood handle adds elegance and comfort.
- Maker: Tsunehisa
- Location: Tosa Japan
- Construction: San Mai
- Weight: 4.7 oz / 134g
- Blade Length: 272 mm
- Overall Length: 425 mm
- Spine Thickness at Base: 2.1 mm
- Blade Height: 37 mm
- Handle: Rosewood, Oval
- Ferrule: Maple||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsg3stkn||item.||solidtemplate||ginsankosteel||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-stainless-knives-96.png||||||Tsunehisa G3 Stainless Knives||||shopbysteel > ginsankosteel||Shop by Steel > Ginsan Steel (Silver 3) > ||||||||||||||0||1||0||0||||tsunehisa5 tsunehisa4 tsunehisa6 tsg3mibu16 tsunehisa7 tsg3ki21 tsunehisa8 tsg3misu27||||These excellent knives are made with G3 stainless steel and have a "migaki" finish, which basically translates to "shiny." Made in Tosa, Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsunehisa||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-313.png||||||Tsunehisa Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||tsunehisa9 tsnaau tsunehisaaus10 tsg3stkn tssrst tsvghada tsz18en||||Tsunehisa Hamono is located in Tosa, Japan, and is a mid-sized factory that turns out excellent knives at reasonable prices using top steels.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tssrst||item.||solidtemplate||tsunehisa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-srs13-stainless-63.png||||||Tsunehisa SRS Stainless||||resources > japanese-knives > tsunehisa||Knife Types > Japanese Knives > Tsunehisa Knives > ||||||||||||||0||1||0||0||||tssrstna16 tssrstsa16||||Here is our current selection of Tsunehisa SRS Stainless knives. Made in Tosa, Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tssrstna16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-srs13-stainless-nakiri-165mm-247.png||||||Tsunehisa SRS13 Stainless Nakiri 165mm||TSO-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||110.000 ||||||||||||1||1||1||0||||||||The Tsunehisa SRS13 Nakiri occupies a sweet spot between a gyuto and a large petty. It is a great all-around knife fulfilling the primary cutting roles in many kitchens. The knife excells in push cutting, rocking, slicing and chopping. We swear you won't miss the tip!
SRS13 steel is an excellent alloy developed by Nachi-Fujikoshi Metals in Japan. It is a PM alloy that can take a really sharp edge. It can also be sharpened with relative ease. The inner core is further strengthened and protected by a fully stainless outer cladding. The blade face is adorned with some fine kanji characters engraved on the blade.
The Tsunehisa SRS13 Nakiri is fairly average in terms of size and proportions. It measures 163mm at the edge and the blade height of 52mm allows for ample board-to-hand clearance. This nakiri is a really great all-around kitchen knife. It has a deft feel and compact dimensions which endow the knife with a great deal of versatility in its cutting capabilities.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Laser Cut San Mai
- Blade Length: 163mm
- Blade Height: 52mm
- Weight: 152g / 5.3oz
- Spine Thickness: 1.9mm
- Overall Length: 310mm
- Edge Grind: Even (see choil photo)
- Edge Steel: SRS13 Semi Stainless Steel
- Cladding: Stainless Steel
- Engraving: Hand Engraved
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tssrstsa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-srs13-stainless-santoku-165mm-230.png||||||Tsunehisa SRS13 Stainless Santoku 165mm||TSO-S165||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||110.000 ||||||||||||1||1||1||0||||||||The Tsunehisa SRS13 Santoku occupies a sweet spot between a gyuto and a large petty. It is a great all-around knife fulfilling the primary cutting roles in many kitchens. It earns its name, santoku, from the Japanese meaning “three virtues.” Those three virtues are different depending on who you talk to, but we like the knife’s ability to cut, slice, and chop. Your definition may vary!
SRS13 steel is an excellent alloy developed by Nachi-Fujikoshi Metals in Japan. It is a PM alloy that can take a really sharp edge. It can also be sharpened with relative ease. The inner core is further strengthened and protected by a fully stainless outer cladding. The blade face is adorned with some fine kanji characters engraved on the blade.
The Tsunehisa SRS13 Santoku is fairly average in terms of size and proportions. It measures 167mm at the edge and the blade height of 46.5mm allows for ample board-to-hand clearance. This santoku knife is a really great all-around kitchen blade. It has a deft feel and compact dimensions which endow the knife with a great deal of versatility in its cutting capabilities.- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Laser Cut San Mai
- Blade Length: 167mm
- Blade Height: 46.5mm
- Weight: 128g / 4.5oz
- Spine Thickness: 2mm
- Overall Length: 310mm
- Edge Grind: Even (see choil photo)
- Edge Steel: SRS13 Semi Stainless Steel
- Cladding: Stainless Steel
- Engraving: Laser Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsvghada||item.||solidtemplate||tsunehisa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-38.png||||||Tsunehisa VG10 Hammered Damascus||||resources > japanese-knives > tsunehisa||Knife Types > Japanese Knives > Tsunehisa Knives > ||||||||||||||0||1||0||0||||tsvghadape15 tsvghadana16 tsvghadagy18 tsvghadasa18 tsunehisa11 tsvghadagy24 tsunehisavg10||||Tsunehisa VG10 Hammered Damascus||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsvghadagy18||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-gyuto-180mm-234.png||||||Tsunehisa VG10 Hammered Damascus Gyuto 180mm||TVG10-G180||newarrivals||New Arrivals > ||155.000 ||||||||||||1||1||1||0||||||||Tsunehisa Hamono is a mid-sized factory in Tosa, Japan, that has built a strong following at CKTG for delivering quality materials and good geometry at prices that consistently surprise people who see them in person. Tosa has a long tradition of producing serious working knives at honest prices, and Tsunehisa is one of the best examples of what that tradition looks like when a factory takes its heat treatment and steel selection seriously. The VG10 Hammered Damascus line brings two Japanese surface techniques together in a single blade - tsuchime (hammered) above the shinogi and suminagashi (flowing water Damascus) on the lower blade road.
The gyuto format is Japan's all-purpose chef knife, and at 180mm, this is the compact end of the range - a size that suits cooks who prefer a shorter, more maneuverable blade for everyday prep work without giving up the curved profile that makes a gyuto useful for a full range of cutting styles. The VG-10 core is clad in stainless Damascus in a San Mai construction with an even grind on both sides. The sandalwood oval handle is paired with a black pakka wood ferrule and fitted in the Tokyo style - a gapped machi between blade and handle that is a traditional detail worth noting for anyone particular about fit and finish aesthetics.
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to keep the edge performing well. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: VG-10 Stainless
- Cladding: Stainless Damascus
- Finish: Tsuchime (Hammered) and Suminagashi (Damascus)
- Edge Grind: Even
- Handle: Oval Sandalwood
- Ferrule: Black Pakka Wood
- Gapped Machi: Tokyo Style
- Weight: 4.3 oz (122 g)
- Blade Length: 187 mm
- Total Length: 323 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsunehisa11||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-gyuto-210mm-292.png||||||Tsunehisa VG10 Hammered Damascus Gyuto 210mm||TVG10-G210||newarrivals||New Arrivals > ||165.000 ||||||||||||1||1||1||0||||||||Tosa has a long tradition of producing working knives at honest prices, and Tsunehisa Hamono is one of the best examples of what that tradition looks like when a factory takes its steel selection and heat treatment seriously. The VG10 Hammered Damascus line combines two classic Japanese surface techniques - tsuchime (hammered) above the shinogi and suminagashi (flowing water Damascus) on the lower blade road - in a knife that delivers more visual character than its price would suggest. This is a strong everyday option from a factory that CKTG has carried for years with consistent results.
At 210mm, this is the most versatile length in the gyuto format - Japan's all-purpose chef knife. The VG-10 stainless core sits in a San Mai construction clad in stainless Damascus with an even grind on both sides, making it equally comfortable for right- and left-handed cooks. The oval sandalwood handle is paired with a black pakka wood ferrule and finished in the Tokyo style, which means a gapped machi between blade and handle - a traditional detail that is visible in the photos and worth knowing about before purchase. The knife runs light at 5.1 oz, which keeps it maneuverable through extended prep sessions.
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to keep the edge performing well. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: VG-10 Stainless
- Cladding: Stainless Damascus
- Finish: Tsuchime (Hammered) and Suminagashi (Damascus)
- Edge Grind: Even
- Handle: Oval Sandalwood
- Ferrule: Black Pakka Wood
- Gapped Machi: Tokyo Style
- Weight: 5.1 oz (144 g)
- Blade Length: 218 mm
- Total Length: 355 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsvghadagy24||item-1||solidtemplate||tsvghada||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-gyuto-240mm-239.png||||||Tsunehisa VG10 Hammered Damascus Gyuto 240mm||TVG10-G240||resources > japanese-knives > tsunehisa > tsvghada||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa VG10 Hammered Damascus > ||180.000 ||||||||||||1||1||1||0||||||||Tsunehisa VG10 Hammered Damascus Gyuto 240mm. In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.
VG10 is quality stainless steel that offers a nice cutting edge, good edge retention in full stainless steel. It sharpens easily and is just an excellent all-around steel for kitchen knives.
240mm gyutos are the most popular size for our knife enthusiast customers that want a knife that can do daily work. They're long enough for slicing tasks and tall enough with belly for both rocking a push cutting. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Cladding: Stainless
- Edge Steel: VG10 Stainless Steel
- Edge Grind: Even
- Finish: Hammered, Damascus
- Handle: Oval Sandalwood
- Ferrule: Black Pakka Wood
- Gapped Machi: Tokyo Style
- Weight: 6.1 oz (172 g)
- Blade Length: 246 mm
- Total Length: 399 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 51 mm
- Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsvghadana16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-nakiri-165mm-282.png||||||Tsunehisa VG10 Hammered Damascus Nakiri 165mm||TVG10-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||155.000 ||||||||||||1||1||1||0||||||||The Tsunehisa VG10 Hammered Damascus Nakiri 165mm is a beautifully crafted vegetable knife that combines eye-catching design with reliable stainless steel performance. Made in Tosa, Japan, this knife features a VG10 stainless steel core, well known for its excellent edge retention, corrosion resistance, and ability to take a very sharp edge. It’s a great choice for cooks who want high performance with low maintenance.
The blade is clad in stainless steel with a hammered (tsuchime) and Damascus (suminagashi) finish that not only looks great but also helps reduce food sticking during use. The nakiri profile features a flat edge ideal for push cutting and chopping vegetables with precision and efficiency. The grind is even for comfortable use by both right- and left-handed users. A comfortable oval sandalwood handle with a black pakka wood ferrule completes the knife, and the gapped machi (Tokyo style) adds a traditional touch.
What Customers Are Saying:
Customers appreciate the smooth cutting feel, attractive finish, and easy maintenance. Many highlight its excellent performance on vegetables and the balance of beauty and function at a great price point.
Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: VG10 Stainless Steel
- Cladding: Stainless
- Finish: Hammered, Damascus
- Edge Grind: Even
- Weight: 5.0 oz (144 g)
- Blade Length: 160 mm
- Total Length: 305 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 45 mm
- Handle: Oval Sandalwood
- Ferrule: Black Pakka Wood
- Gapped Machi: Tokyo Style (see photos)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsvghadape15||item-1||solidtemplate||tsvghada||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-petty-150mm-233.png||||||Tsunehisa VG10 Hammered Damascus Petty 150mm||TVG10-P150||resources > japanese-knives > tsunehisa > tsvghada||Knife Types > Japanese Knives > Tsunehisa Knives > Tsunehisa VG10 Hammered Damascus > ||110.000 ||||||||||||1||1||1||0||||||||In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.
- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Cladding: Stainless
- Edge Steel: VG10 Stainless Steel
- Edge Grind: Even
- Finish: Hammered, Damascus
- Handle: Oval Sandalwood
- Ferrule: Black Pakka Wood
- Weight: 2.4 oz (70 g)
- Blade Length: 154 mm
- Total Length: 277 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsvghadasa18||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-santoku-185mm-233.png||||||Tsunehisa VG10 Hammered Damascus Santoku 185mm||TVG10-S185||newarrivals||New Arrivals > ||155.000 ||||||||||||1||1||1||0||||||||In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance. This santoku is the best seller in the line.
- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Cladding: Stainless
- Edge Steel: VG10 Stainless Steel
- Edge Grind: Even
- Finish: Hammered, Damascus
- Weight: 4.7 oz (134 g)
- Blade Length: 187 mm
- Total Length: 325 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm
- Handle: Oval Sandalwood
- Ferrule: Black Pakka Wood
- Gapped Machi: Tokyo Style (see photos)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsunehisavg10||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-102.png||||||Tsunehisa VG10 Hammered Damascus Sujihiki 240mm||TVG10-S240||newarrivals||New Arrivals > ||180.000 ||||||||||||1||1||1||0||||||||The Tsunehisa VG10 Hammered Damascus Sujihiki 240mm is a long, narrow Japanese kitchen slicing knife designed specifically for carving and portioning cooked meats, roasts, poultry, and fish. The sujihiki profile excels at making smooth, single pull cuts that preserve texture and presentation. This is a purpose-built culinary tool for food preparation in home and professional kitchens.
The cutting core is VG10 stainless steel, a high-performance Japanese alloy known for strong edge retention, corrosion resistance, and easy maintenance. The blade features san mai construction with stainless cladding for durability and reduced reactivity. The hammered (tsuchime) and Damascus (suminagashi) finish helps reduce surface drag while adding visual depth. The even double bevel grind works well for right- and left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting through bones or frozen foods to prevent edge damage.
Care Instructions: Although VG10 is stainless, hand wash and dry promptly after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Steel: VG10 Stainless Steel
- Cladding: Stainless
- Finish: Hammered (Tsuchime), Damascus (Suminagashi)
- Grind: Even Double Bevel
- Weight: 4.8 oz (138 g)
- Blade Length: 245 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 37 mm
- Handle: Oval Sandalwood
- Ferrule: Black Pakka Wood
- Machi: Gapped, Tokyo Style||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsz18en||item.||solidtemplate||tsunehisa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-z18-enjyu-66.png||||||Tsunehisa Z18 Damascus||||resources > japanese-knives > tsunehisa||Knife Types > Japanese Knives > Tsunehisa Knives > ||||||||||||||0||1||0||0||||tsz18ensa18 tsz18engy21||||Tsunehisa Z18 Enjyu is a line of gorgeous-looking Damascus blades that are thin and light and paired with attractive Japanese Oak Octagonal handles.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsz18engy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-z18-enjyu-gyuto-210mm-122.png||||||Tsunehisa Z18 Damascus Gyuto 210mm||TZ18-G210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||150.000 ||||||||||||1||1||1||0||||||||Tsunehisa Z18 Damascus is a line of gorgeous-looking Damascus blades that are thin and light and paired to a lovely Japanese Enjyu wood, which comes from Pagoda tree. These beautiful knives, made by Tsunehisa are a pleasure to use and hold and edge well for good cutting performance and easy care.
- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Cladding: Stainless
- Edge Steel: Z18 Stainless Steel
- Edge Grind: Even
- Finish: Damascus
- Handle: Oak Octagonal (pictures are current, not the video)
- Weight: 4.6 oz (132 g)
- Blade Length: 214 mm
- Total Length: 354 mm
- Spine Thickness at Base: 1.9 mm
- Blade Height at Base: 46.8 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tsz18ensa18||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-z18-enjyu-santoku-185mm-118.png||||||Tsunehisa Z18 Damascus Santoku 185mm||TZ18-S185||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||130.000 ||||||||1.000 ||||1||1||1||0||||||||Tsunehisa Z18 Enjyu is a line of gorgeous-looking Damascus blades that are thin and light and paired with a lovely Japanese octagonal handle. These beautiful knives are a pleasure to use and hold an edge well for good cutting performance and easy care.
- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Cladding: Stainless
- Edge Steel: Z18 Stainless Steel
- Edge Grind: Even
- Finish: Damascus
- Handle: Oak Octagonal
- Weight: 4.8 oz (136 g)
- Blade Length: 187 mm
- Total Length: 328 mm
- Spine Thickness at Base: 2.0 mm
- Blade Height at Base: 46.9 mm
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|twocatsmugset||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/two-cats-mug-set-33.png||||||Two Cats Mug Set||CatMugs||knife-accessories > giftideas||Accessories > Gift Ideas > ||40.000 ||||||||||||1||1||1||0||||||||This charming pair of cat mugs makes a great gift for animal lovers or anyone who enjoys a little whimsy with their morning coffee. The set includes one black mug and one white mug, each shaped with rounded sides, cute cat faces, and easy-grip handles. They work well for coffee, tea, cocoa, or as fun desk mugs for pens and small tools.
The ceramic construction gives them a solid, comfortable feel in hand, and the simple color palette fits in nicely with most kitchen styles. A playful but practical set for home or office use.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tiwodoclst||item-1||solidtemplate||cckcleavers||https://s.turbifycdn.com/aah/chefknivestogo/tiger-wood-double-cleaver-stand-122.png||||||Two Slot Cleaver Knife Stand||ZZZ||kitchen-knives > cckcleavers||Knife Brands > CCK Cleavers > ||40.000 ||||||||||||1||1||1||0||||||||This knife stand is designed to hold your knife or cleaver in a compact, convenient format that sits neatly on your counter for easy access. A CKTG exclusive. Knives are sold separately.
The stand is made from sapele wood and measures approximately 10.5" x 3.5" x 1.5". The first slot is about 3.3 mm wide and the second slot is about 5 mm wide. If you're buying this for a cleaver you already own, measure your blade about 1" up from the edge to ensure it will fit.
The stand features rubber feet on the bottom and an embedded magnet to help keep blades stable. It works well for standard-size cleavers such as the CCK 1303, 1103, and 2205, along with similar models. This stand does not fit the thick cleavers like the CCK Bone Chopper or the Kau Kong Chopper. It will also accommodate a large bread knife or a gyuto.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ck2stknsh||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/cktg-2-step-knife-sharpener-80.png||||||Two Step Knife Sharpener Closeout Sale||2-Step-Sharpener||specials > closeouts||Resources > CKTG Close Outs > ||9.950 ||6.950 ||||||||||1||1||1||0||||||||Keep your knives sharp and ready with this portable 2-step knife sharpener, designed for quick, no-fuss edge maintenance wherever you are. The tungsten carbide slot restores dull edges fast, while the ceramic slot refines and polishes the edge for smoother cutting.
Customers consistently praise how quick and easy it is to use, making it ideal for fast touch-ups between prep tasks. Its compact, durable design fits easily in a knife bag or drawer, taking up minimal space while delivering reliable results. Whether you’re working a shift in a professional kitchen, cooking at home, or heading outdoors, this sharpener is built for convenience and performance.
It’s also a popular gift choice, with customers noting how well it’s been received by friends and coworkers—practical, affordable, and genuinely useful.
Features & Benefits:
2-stage sharpening system: coarse tungsten carbide + ceramic polishing
Fast, easy edge touch-ups with minimal effort
Compact and lightweight for travel or knife bags
Durable construction for everyday use
Ideal for home cooks, professional chefs, campers, and outdoor use
A simple, effective sharpening solution that does exactly what it promises—keeps your knives sharp with minimal time and effort.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|nastho||item-1||solidtemplate||chosera-stones||https://s.turbifycdn.com/aah/chefknivestogo/universal-stone-holder-113.png||||||Universal Stone Holder||123StoneHolder||specials > linecooks > sharpening-stones > chosera-stones||Resources > For Professionals > Sharpening Stones > Chosera Pro Stones > ||30.000 ||||||||2.000 ||||1||1||1||0||||||||Sharpening on a folded towel works until it does not - the stone shifts mid-stroke, the towel bunches, and the inconsistency shows up in the edge. The Universal Stone Holder solves that problem simply and reliably. Adjustable sliding rails lock your stone in place from both ends, the non-slip rubber feet grip the counter firmly, and the 7/8 inch elevation gives your knuckles the clearance they need to sharpen comfortably through longer sessions. One reviewer who had been using a cloth called this much better the first time he tried it, noting the elevation alone makes a noticeable difference. Another called it a no-brainer and wished he had bought one earlier. It is one of those accessories that seems unnecessary until you use it, and then it becomes a permanent fixture at the bench.Average rating is 4.6By: Russel JonesSydneyExcellent quality stone holder,everythings moves smooth like it’s on ice. Great quality materials and does the job as intended!0.3By: AlexWoodlands,TXMuch better than using a cloth,also gives the perfect amount of height off the bench surface to sharpen all my knives.0.3By: HoustonSo. IlHalf dozen of these on the market. This is the third one I’ve bought and they are all ever so slightly different. This is on parr without the others. Missing the fifth star for the rubber smell. Doesnt bother me but others should be warned.0.3By: StevenRacineused with Shapton stones. Very solid,brilliant in it’s simplicity0.3By: andrewlouisville,kyfulfills its purpose admirabley0.3By: MikeIowasmooth and reliable,I’ve tired this item from other web sites and they are not even close to the quality of Mark’s. I highly recommend0.3By: AaronAkron,OHNice item to use if your stone is a natural (as they can be uneven or small) or just every stone to add stability. And great service from Mark as normal.0.3By: TylerCharlotte,NCHolds the stones well and gives good traction on the counter top. Only complaint is to make sure it is completely dry before storing. The treading on mine started to rust after the first use. After noticing this,I take extra care in cleaning it.0.3By: Ronald MillerWindsor,COGreat product. Holds the stone secure and up off the counter high enough to easily work the knife. No complaints0.3By: roman allen sarmientolas vegas,nvMust buy! Easy to use and sticks very well to practically any kitchen surface.0.3By: JeffSan Francisco,CAVery serviceable,though the adjustment nuts never spin smoothly on the threaded rod. No complaints once I get a stone into it. It’s wide enough for synthetics and most naturals I can afford.0.3
Though a little more expensive,I much prefer the Suehiro single-rod ones over these for ease of adjustment and stability,especially for wide stones like the Meara.By: PotterAlexandria,MNHolds stones firm without pressure points and the nonskid rubber keeps your stone from moving while you work. Worth the investment!0.3By: chefsaMAThe metal area rusts very easily,besides that does the job0.3By: MikeLos Angeles,CAThis is a very sturdy stone holder. My king stones and norton stones fit easily into the holder. After I use the holder I just make sure to dry it thoroughly so the steel rods don’t rust.0.3
The adjustable rails fit stones from 5.5 to 8.5 inches in length, covering virtually every standard waterstone format from entry-level synthetics to full-size natural stones. The holder pairs naturally with the Adjustable Waterstone Sink Bridge listed below - used together, you get a stable, elevated stone positioned over the sink for mess-free sharpening with no countertop cleanup. One note worth knowing before purchase: the metal rails and adjustment hardware are not stainless and will rust if left wet. Dry the holder thoroughly after every use - particularly the threaded adjustment area where water collects - and it will last for years. A quick wipe with an oily cloth every few months adds further protection.
What Customers Are Saying: Twenty-two reviewers have given this holder an average of 4.5 stars. The consensus across positive reviews is that it does exactly what it promises - holds stones firmly, grips the counter without sliding, and improves sharpening sessions immediately. Several note it works especially well with natural stones that have irregular shapes or uneven bases. One buyer who has compared multiple stone holders called this one on par with the competition at a better price. The two lower ratings both flag rust on the metal hardware after use without thorough drying - a real concern that proper care prevents entirely. One reviewer also noted the adjustment nuts can be stiff, which is a fair observation on some units.- Item: Universal Stone Holder
- Adjustment: Sliding, adjustable rails
- Compatible Stone Length: 5.5 in to 8.5 in
- Base: Non-slip rubber feet
- Stone Elevation: Approx. 7/8 in
- Item Number: 123StoneHolder
Care Instructions: Rinse after use and dry thoroughly - pay particular attention to the threaded adjustment hardware where water collects. Do not leave wet or store damp. The metal rails are not stainless and will rust if left wet after use. A light coat of oil on the metal hardware every few months prevents rust and keeps the adjustment smooth. Store dry between sharpening sessions.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|usuba-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/usuba-knives-71.png||||||Usubas||||resources||Knife Types > ||||||||||||||1||1||0||0||||sporforsu enwh2us18 kidaus16 kidawh1us18 sabl2us18 risawh2us18 tainus16 tainmu18 tash2us18 tojiroshius16 tohaus18 sawh2us165mm||||Usubas are traditional single-bevel knives used by professional Japanese cooks for the preparation of vegetables. As such, left-handed users in particular need to be cautious about ordering a knife appropriate for them. Single-bevel knives also require a different set of techniques to both use and sharpen the knife, so users should be aware of what that entails prior to purchasing.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|vg10steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/vg-10-steel-95.png||||||VG-10 Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||havgtssa18 kayosu kovgda1 makida masakagekumo tojirodpseries midavg||||VG-10 is one of the most popular stainless steels among Japanese knife makers. It has good edge retention and is very wear and corrosion resistant.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|vg1stst||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/vg1-stainless-steel-66.png||||||VG1 Stainless Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||harukazesrs15 masutaniknives tohaca||||VG1 is a highly refined stainless steel used in kitchen knives using high-quality raw materials with minimal impurities. The stainless blade steel has fine carbide structure, high toughness, exceptional hot forging, easy heat treatment, and excellent corrosion resistance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|vg5stst||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/vg5-stainless-steel-66.png||||||VG5 Stainless Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||kovg5pe15 kovg5na17 kovg5stgy24 kovg5stsu27 kovgtspe12 kovg5tspe15 kovgtssa18 kovgtsgy18 kovgtsgy21 kovgtsgy24 kovg5tssu27 koknst3||||VG5 stainless steel is produced from refined, low-impurity materials giving it a consistent grain structure and good chip resistance. It takes a fine edge, holds it well through everyday use, and maintains better toughness than higher-hardness stainless steels like VG-10. An underrated option sitting comfortably between entry-level stainless and premium choices - reliable, practical, and easy to maintain at any skill level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|video-gallery||item-1||solidtemplate||||||||||Video Gallery||video-gallery||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gallery-3||item-1||solidtemplate||||||||||Video Gallery Page 3||gallery-3||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gallery-4||item-1||solidtemplate||||||||||Video Gallery Page 4||gallery-4||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gallery-5||item-1||solidtemplate||||||||||Video Gallery Page 5||gallery-5||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gallery-6||item-1||solidtemplate||||||||||Video Gallery Page 6||gallery-6||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|gallery-8||item-1||solidtemplate||||||||||Video Gallery Page 8||gallery-8||||||||||||||||||0||1||1||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|waha24gy||item.||solidtemplate||gyutos240mm||https://s.turbifycdn.com/aah/chefknivestogo/wa-gyutos-240mm-90.png||||||Wa Gyutos 240mm||||resources > gyutos > gyutos240mm||Knife Types > Gyutos > Gyutos 240mm > ||||||||||||||0||1||0||0||||anasgy24 kaanasgy24 daclv2gy24 dalespgy24 gibl2gy24 gihagy24 haas24wagy hamoasgy24 harukaze240 hav1gy24 hasg2dagy24 haasgy24 haasdagy24 hakobl1gy24 harysg2gy24 hish1gy24 shkabl2migy21 shkawh2gy24 shkaaosugy24 shkayobl25 shkar2dagy241 kapsgy24cu1 kabl1gy24 kaasgy24 katayamasg2 kazdgy241 kavgdagy24 kagigy24 kaasgy270 kanasugy24 kiswwadagy24 kosg2gy24 kosg2gy24ro kosg2dagy24 rikoaosu24gy koaosugy24gr kovg5stgy24 koastogy24 koshbl2gy24 kosldgy24 kohagy241 kobl2tagy24 kobl2nagy24 kohawagy24 konagy24 kohd2gy24khl kohdwa24 konosukeks01 koswstgy24 kohd2cugy24 kogsgy24 kugevgxegy24 kukoasgy24 kuvgfugy24 kurosaki-shizuku-gyuto240 kusesg2gy24 mav7tagy24 masatsgy24 marygy24 masakagekiri1 makugy24 makogy24 mashgy24 mayugy24 mabl2naksgy2 mabl2nagy24 mawafabl2gy2 mag3gy24 miaugy24 moasgy24cu moasgy25cu moritaka8 moasgy25 nagigy24 nivggy24 nisg2tskugy2 nisi3dagy24 nisg2tsgy21 nisg2dagy24 nisg2dagy21c ogsg2kagy24 okadagyuto okwh2kugy24 shkar2gy24 sarabl2wagy21 shkor2gy24 shbl2gy24 koasgy24 shgenvggy24 suaosugy24cu suzddagy21cu1 suzdgy24ha tabl2togy24o tabl2gy24 tagrchgy24 taashagy24 tagigy24 tagrchsegy24 satagiwa24 satajadawa1 tavghadawagy takuvghateco4 tastclgyme tastclassmya yotabl1gy24 yotawh2gy24 tawh2gy24 tovghagy24 tsbl2kogy24 tsbl2dagy24 tsnaaugy24 tsaustdagy24 tsunehisa8 tsvghadagy24 yagisahaengy yabl2dagy24 yabl2gy24 yoshikane yosg2gy24 yoshimi yoshimienju1 yoasgy24 yofuwh1gy24 yohiwh2gy24 yowh2nagy24 yobl2gy24 yubl2gy212 zakuri-as-gyuto240||||The 240mm wa handled gyuto is the favorite size among serious home cooks, knife collectors, and professionals who want more reach without losing control. The extra length over a 210mm makes a real difference on larger proteins and longer vegetables, and the wa handle keeps the knife light and well-balanced through extended use. Browse the full selection.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|wahana||item.||solidtemplate||nakiri-knives||https://s.turbifycdn.com/aah/chefknivestogo/wa-handled-nakiris-92.png||||||Wa Handled Nakiris||||resources > nakiri-knives||Knife Types > Nakiris > ||||||||||||||0||1||0||0||||anasna16 kaanasna16 kaankusuna chkiwh2na161 gibl2na16 gihana16 haasna16 harukaze1 hag3na16 hahisldna16 hagisi3na17 hakubl2na16 haslddana16 hahavgtsna16 hish1na18 hish1na21 shkawh2sa16 shkabl2mina1 shkayobl22 shkar2na16 shkaasna16 kapsna181 kabl1na16 kaasna163 katayama1 kavgnana17 kagina16 kawa16 katonakiri kawasaki2 kakawh1na16 kiwana17 kosg2dana16 kosg2na16 kovg5na17 koaosuna16 kohana17 kowh2na16 koshbl2na16 kobl2na162 kobl2na16 kosldna16 kohd2na16 kohd2na16la kohd2na16eb kugehana16 kuasna16 kusg2sesa16 kufusg2na16 shbl2na161 enbl2na16 ensrna16 navekn6 mavg7na16 makotosg2 makona16 kiri1 mashna16 makuna16 mayuna16 manavg1na16 mamovg1na16 mag3na16 mawafabl2na1 mabl2nana16 miki miskkana17 miskna16 moaslona18 moasna18ch moritaka1 muasna16 nakamura nivgna15 nigara ogsg2kana17 shkasg2kana1 okbl2na16 savgrana16 sash2na16 tabl2na17 tabl2na18 takovgdana16 tagina16 tagrchsena16 satahogu sata33ladavg tabl2sesa16 shtamagina16 ebwh2na16 tovghana16 tsbl2na15 tsassana16 tsunehisa4 tsauhadana16 tsnaauna16 tssrstna16 tsvghadana16 yagisahaenna yamihasuna16 yabl2dana16 yabl2na161 yawh1na16 yabl2na16 yoshikane1 yowh2nana16 yohiwh2na16 yona yobl2na16 fuwh1na16 shbl2na16 yoenvgdasa16 yubl2na18cu yubl2fu16 naoyagihana1 yoenvgna16 yosg2na||||Here is our selection of Wa handled nakiris. These general-purpose kitchen knives are very popular in Japan among home users for cutting vegetables. If you've never tried one, you're in for a treat. This section is organized by blade length and then by manufacturer.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|wahasa||item.||solidtemplate||santokuknives||https://s.turbifycdn.com/aah/chefknivestogo/wa-handled-santokus-140.png||||||Wa Handled Santokus||||resources > santokuknives||Knife Types > Santoku Knives > ||||||hagisi3sa17||||||||0||1||0||0||||anassa17 ankudasa16 anryu dalespsa18 enbl2sa16 ensrsa16 gibl2sa16 gihasa16 haassa16 hahgsa16 hag3sa16 hamubl2dasa1 havg1sa18 hawh2sa17 hahagiststsa hakobl1sa haasmisa180 haatsa18 hasi3dasa18 haslddasa17 hasg2dasa18 harysg2sa18 hagisi3sa17 hatsukokoro6 habl2rasa18 hish1sa18 hish1sa21 shkabl2misa1 shkashdasa16 shkawh2sa shkayobl21 kabl1sa16 kapssa182 kavgsa17 kanetsugu kabl1sa161 kaspsa18 kavgsa16 kasa16 kagisa16 yoenvgdasa17 katovg10 kanasusa16 mavgcotsdasa macovgsa16 mayukobu13 kakawh1sa13 kakawh1sa16 kiswwada kosg2sa17 koaosusa18 kowh2sa16 kobl2wasa16 kobl2kusa16 daclv2sa16 kohetsu1 kohasa18 kukoassa17 kugevgxesa17 kufusg2sa17 kusesa16 mavgsa16 masatssa16 maryassa17 makosa17 mamibl2sa17 masakagekiri mashsa17 makusa16 yukisantoku mav1mosa17 mav1nasa16 mag3nasa18 miwh2sa16 mihaassa17 moritaka6 moassa18 nakamura2 nivgtssa17 nisg2dasa17 nisg2dasa18 nisi3dasa17 shkasa15sg2k ogsg2kasa18 okwh2kusa17 okwh2sa16 sarasa16 shkoasbu16 tabl2sa17 tavgnasa17 taassa16 tagisa18 tagrchsesa18 takuvghateco3 santoku170 yotabl1bu16 shtamagisa161 tovghasa17 tosasa16 tsauhadasa17 tsunehisa13 tssrstsa16 tsassagy211 tsz18ensa18 tsunehisa6 yagisahaensa naoyagihasa1 yabl2dasa16 yabl2fu18 yobl2sa16 yowh2nasa16 yosg2sa16 minamo yohiwh2sa17 yosa shbl2sa16 saya||||Here is our selection of wa handled santoku knives. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many Japanese home cooks look to the santoku as their go-to blade for most cutting tasks.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|wafrropin||item-1||solidtemplate||chefsets||https://s.turbifycdn.com/aah/chefknivestogo/walnut-french-rolling-pin-11.png||||||Walnut French Rolling Pin||Walnut-Pin||specials > linecooks > chefsets||Resources > For Professionals > Chef Equipment > ||50.000 ||||||||||||1||1||1||0||||||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|wejadeknro||item-1||solidtemplate||kniflugandac||https://s.turbifycdn.com/aah/chefknivestogo/west-japan-denim-knife-roll-118.png||||||West Japan Denim Knife Roll||ShibaRoll-Denim||specials > linecooks > kniflugandac||Resources > For Professionals > Knife Bags > ||135.000 ||||||||||||1||1||1||0||||||||We absolutely love finding new and interesting items to add to our store, whether they are knives, stones, or other kitchen accessories. It is always a pleasure to introduce our customers to something unique and out of the ordinary.
The same artisans who brought us those beautiful West Japan carbon steel skillets have created a classic knife roll that is so perfectly balanced, sized, and well made, we simply had to offer it.
This knife roll features six pockets to securely hold your knives and can accommodate a blade up to 19 inches in length. That is a serious knife, and it makes this roll especially versatile. The denim is top-quality, and the simple, elegant design is pure Japan.
When laid flat, the bag measures 24.5 x 19.5 inches.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|wejatocapa||item.||solidtemplate||shibataknives||https://s.turbifycdn.com/aah/chefknivestogo/west-japan-tools-carbon-pans-67.png||||||West Japan Tools Carbon Pans||||specials > forknco > shibataknives||Resources > For Knife Collectors > Shibata Knives > ||||||||||||||0||1||0||0||||shibataskillet wejadeknro shknst tikntapa||||West Japan Tools carbon steel pans bring the same material philosophy as a good carbon steel knife to the stovetop - they take time to season, develop a natural nonstick surface with use, and reward cooks who care for their gear. Sourced from Japan, these pans are a natural complement to the knife collection for anyone who cooks at a high level.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shibataskillet||item-1||solidtemplate||pans||https://s.turbifycdn.com/aah/chefknivestogo/west-japan-tools-carbon-steel-skillet-85.png||||||West Japan Tools Carbon Steel Skillet 30cm||ShibaSkillet||knife-accessories > pans||Accessories > Carbon Steel Pots & Pans > ||210.000 ||||||||5.000 ||||1||1||1||0||||||||While carbon pans and skillets have been around for centuries, they have not been so popular recently as people moved to stainless and non-stick pans. But recently these age-old throwbacks have entered a renaissance period as home cooks move to more classic ways of preparing and cooking food.
While there is a bit of skill required to get these pans up to speed, once there they can beat pretty much any other material as far as toughness, ease of cleaning, and general versatility. Once seasoned you will be amazed at how non-stick these pans are. Eggs slide around as if on ice! The hardest crust can be wiped away with a kitchen paper towel!
The West Japan Tools Carbon Steel Skillet is a very lovely variety based on a classic French skillet. What makes it unusual is the fact that it is made in a press but is then machined on the inner sides to reduce weight while retaining a heavy bottom. The handle is a work of sculptural art, as is the whole design.
These are true artisan quality items made in very limited number by a leading Japanese blacksmith. We have never seen anything quite like them or remotely as beautiful. A true collector's heirloom item.- Brand: West Japan Tools
- Designer: Takayuki Shibata
- Location: Fukuyama City, Japan
- Bottom Thickness: 3 mm
- Side Wall Thickness: 1.5 mm
- Top Diameter: 30 cm
- Bottom Diameter: 24 cm
- Weight: 1.7 kg||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|weha24gy||item.||solidtemplate||gyutos240mm||https://s.turbifycdn.com/aah/chefknivestogo/western-240mm-gyutos-92.png||||||Western 240mm Gyutos||||resources > gyutos > gyutos240mm||Knife Types > Gyutos > Gyutos 240mm > ||||||tojiropro1||||||||0||1||0||0||||havghagy24 kapsgy24 kiwadagy24 kielcagy24 kovgdagy24 kowegy24 kohagy24 kovgtsgy24 macprmichkn9 macchse10dic macchse10chk mivgdagy24 fujicutlery saradabl2gy2 taingy24 tagrchgy211 tagrchaegy24 takayukitus5 todpchkn24 tojiropro1 tojiropro2 yokavgsugy24 si24ungysa||||The 240mm western-handled gyuto gives cooks a familiar grip with the performance advantages of Japanese blade geometry - thinner behind the edge, sharper out of the box, and better balanced than most European knives at the same length. It is a natural upgrade for cooks transitioning from western chef knives who want Japanese performance without changing their grip style.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|wehana||item.||solidtemplate||nakiri-knives||https://s.turbifycdn.com/aah/chefknivestogo/western-handled-nakiris-89.png||||||Western Handled Nakiris||||resources > nakiri-knives||Knife Types > Nakiris > ||||||||||||||0||1||0||0||||havgtsna16 tahana16 kaaustna15 kapsna18 kiwadana16 kohana16 koweasna16 mibl2tsna16 gohada24gy macprna16 navekn6 mavg1na16red mavgdana16 masutani1 mavg1na16 mavgnabl fucunana16 satahadana16 tastclna tojirodamascus todpna16 todpvgna16 tojirogai1 tojiropron||||The nakiri is Japans dedicated vegetable knife - tall, flat-profiled, and built for clean push cuts through produce without the rocking motion a gyuto requires. This section covers nakiris with western handles, which suit cooks who prefer a familiar grip or work in a pinch grip style. All the performance of a Japanese vegetable knife with a handle that feels immediately at home.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|wehasa||item.||solidtemplate||santokuknives||https://s.turbifycdn.com/aah/chefknivestogo/western-handled-santokus-107.png||||||Western Handled Santokus||||resources > santokuknives||Knife Types > Santoku Knives > ||||||||||||||0||1||0||0||||satahachkn21 katksa18 kapssa18 kiwadasa18 kovgtssa18 koweassa18 kohawasa18 mi19hasa18 kobl2tssa16 minabl2sa18 macprmisa61 macsu65insak masutani mavg1hadasa1 mavg1sa17 mavggy181 mavgdasa16bl mavgdasa16 mahasa17 okwh2wesa16 fucunasa16 saradabl2pe1 takamura1 tachsa17wtbo tavgna tagrchaesakn takayukisumire1 takayukitus9 satadahasa18 todasa17 todpsakn17 toatcldasa17 todpvgna161 tojirogai2 todpsa21 toprosa17 toprodasa17 tochsakn tochsaknbl maausa18||||Santoku knives are the most popular blade shapes used in Japan. They are tall with easy to handle lengths and have a flat profile so they're excellent for push cutting. This grouping all have western style handles for easy care.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|white1steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/white-1-steel-85.png||||||White #1 Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||hinokuni1 kidawh1kn mabl2na yamashin1 yofuwh1||||White 1 steel - also known as Shirogami 1 - is one of the purest carbon steels from the Hitachi Yasugi plant. With no chromium or tungsten additions, it is almost entirely iron and carbon, giving an extraordinarily fine grain structure capable of a razor-keen edge. Edge retention is lower than Blue 1, but the sharpness and feel on the stones are genuinely unmatched.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|white2steel||item.||solidtemplate||shopbysteel||https://s.turbifycdn.com/aah/chefknivestogo/white-2-steel-71.png||||||White #2 Steel||||shopbysteel||Shop by Steel > ||||||||||||||0||1||0||0||||ankuda chkiknfa harukazewhite2 hawh2 masakageshimo masakageyuki masanobuokada okeyaknives sawh2kn taniknives toitkshse yokn yohikn||||White 2 steel - also called Shirogami 2 and White Paper 2 - is one of the most widely used reactive carbon steels in Japanese knife making. Slightly lower in carbon than White 1, it is more forgiving on the stones and a strong choice for cooks new to reactive steel. It takes a keen edge and sharpens with a satisfying, responsive feel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|wokynopa||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/wooden-kyougi-note-pads-49.png||||||Wooden Kyougi Note Pads 4" x 3" Sale||Wood-Pads||specials > closeouts||Resources > CKTG Close Outs > ||11.500 ||7.950 ||||||||||1||1||1||0||||||||
Wooden Kyougi Note Pads – 4" x 3"
These unique notepads are made in Japan from ultra-thin sheets of natural wood, known as Kyougi. Traditionally used for food wrapping and packaging, Kyougi paper is made by shaving thin slices from wood blocks, resulting in a beautiful, smooth surface that’s unlike any standard paper.
Each pad contains dozens of sheets with a clean, organic finish and a subtle wood grain that adds warmth to your notes, gift tags, or table settings. They’re perfect for writing, sketching, or adding a natural touch to creative projects. Lightweight yet durable, these pads are great to keep on hand in the kitchen or at your desk.
Whether you’re jotting down recipes or writing a quick message, these Kyougi note pads offer a distinctive alternative to conventional paper—making them a thoughtful and practical gift for anyone who appreciates craftsmanship and design.
- Materials: Japanese red pine
- Dimensions: 4” H x 3” W
- Pages: Approx. 50
- Care: Keep in a cool, dry place. Pages may warp slightly if exposed to humidity.
- Made in Japan
- Cover and backing embossed with Chefknivestogo||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yaaskuts||item.||solidtemplate||yahikoknives||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-121.png||||||Yahiko AS Kuro Tsuchime||||resources > japanese-knives > yahikoknives||Knife Types > Japanese Knives > Yahiko Knives > ||||||||||||||0||1||0||0||||yaaskutssa16 yaashabu17 yaaskutsgy18 yaaskutsgy21 yaaskutski21||||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.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yaashabu17||item-1||solidtemplate||yaaskuts||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-hammered-bunka-175mm-53.png||||||Yahiko AS Kuro Tsuchime Bunka 175mm||YAS-HE-B170||resources > japanese-knives > yahikoknives > yaaskuts||Knife Types > Japanese Knives > Yahiko Knives > Yahiko AS Kuro Tsuchime > ||170.000 ||||||||||||1||1||1||0||||||||Experience the cutting performance of top-tier Japanese craftsmanship with the Yahiko AS Kuro Tsuchime Bunka. This 175mm bunka is handcrafted in Tosa, Japan, and features a core of premium Aogami Super (AS) steel—one of the finest carbon steels available—known for its outstanding edge retention and sharpness.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability.- Brand: Yahiko
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Cladding: Stainless
- Edge Steel: AS (Aogami Super)
- Edge: Even
- Finish: Hammered, kurouchi
- Handle: Cherry Octagonal
- Ferrule: Black Pakka Wood
- Weight: 4.1 oz (118 g)
- Blade Length: 175 mm
- Total Length: 325 mm
- Spine Thickness at Heel: 2 mm
- Blade Height at Heel: 43 mm
- HRC: 63+-||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yaaskutsgy18||item-1||solidtemplate||yaaskuts||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-gyuto-180mm-13.png||||||Yahiko AS Kuro Tsuchime Gyuto 180mm||YAS-HE-G180||resources > japanese-knives > yahikoknives > yaaskuts||Knife Types > Japanese Knives > Yahiko Knives > Yahiko AS Kuro Tsuchime > ||170.000 ||||||||||||1||1||1||0||||||||The Yahiko AS Kuro Tsuchime Gyuto combines exceptional craftsmanship with premium materials to deliver a stunning and high-performing knife. Crafted in Tosa, Japan, this gyuto features Aogami Super Steel (AS) at its core, renowned for its sharpness, edge retention, and ease of sharpening.
The blade boasts a striking kurouchi (black) and tsuchime (hammered) finish, providing both aesthetic appeal and functional benefits, such as reduced food stickage. The handle is upgraded with an octagonal sakura (cherry wood) design and a black pakka wood ferrule for a perfect balance of elegance and comfort.- Brand: Yahiko
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Cladding: Stainless
- Edge Steel: AS (Aogami Super)
- Edge: Even
- Finish: Hammered, kurouchi
- Handle: Cherry Octagonal
- Ferrule: Black Pakka Wood
- Weight: 4.4 oz (126 g)
- Blade Length: 188 mm
- Total Length: 341 mm
- Spine Thickness at Heel: 2 mm
- Blade Height at Heel: 44 mm
- HRC: 63+-||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yaaskutsgy21||item-1||solidtemplate||yaaskuts||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-gyuto-210mm-40.png||||||Yahiko AS Kuro Tsuchime Gyuto 210mm||YAS-HE-G210||resources > japanese-knives > yahikoknives > yaaskuts||Knife Types > Japanese Knives > Yahiko Knives > Yahiko AS Kuro Tsuchime > ||195.000 ||||||||||||1||1||1||0||||||||Experience the cutting performance of top-tier Japanese craftsmanship with the Yahiko AS Kuro Tsuchime Gyuto. This 210mm gyuto is handcrafted in Tosa, Japan, and features a core of premium Aogami Super (AS) steel—one of the finest carbon steels available—known for its outstanding edge retention and sharpness.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability.- Brand: Yahiko
- Blacksmith Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Steel: Aogami Super (AS)
- Cladding: Stainless
- Finish: Kurouchi (black), Tsuchime (hammered)
- Edge Grind: Even 50/50
- Handle: Octagonal Cherry Wood
- Ferrule: Black Pakka Wood
- Hardness: 63± HRC
- Weight: 4.7 oz (134 g)
- Blade Length: 217 mm
- Total Length: 370 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yaaskutski21||item-1||solidtemplate||yaaskuts||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-kiritsuke-210mm-330.png||||||Yahiko AS Kuro Tsuchime Kiritsuke 210mm||YAS-HE-K210||resources > japanese-knives > yahikoknives > yaaskuts||Knife Types > Japanese Knives > Yahiko Knives > Yahiko AS Kuro Tsuchime > ||195.000 ||||||||||||1||1||1||0||||||||Experience the cutting performance of top-tier Japanese craftsmanship with the Yahiko AS Kuro Tsuchime Kiritsuke. This 210mm kiritsuke is handcrafted in Tosa, Japan, and features a core of premium Aogami Super (AS) steel—one of the finest carbon steels available—known for its outstanding edge retention and sharpness.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability.- Brand: Yahiko
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Cladding: Stainless
- Edge Steel: AS (Aogami Super)
- Edge: Even
- Finish: Hammered, kurouchi
- Handle: Cherry Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.2 oz (148 g)
- Blade Length: 215 mm
- Total Length: 370 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 45 mm
- HRC: 63+-||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yaaskutssa16||item-1||solidtemplate||yaaskuts||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-santoku-165mm-231.png||||||Yahiko AS Kuro Tsuchime Santoku 165mm||YAS-HE-S165||resources > japanese-knives > yahikoknives > yaaskuts||Knife Types > Japanese Knives > Yahiko Knives > Yahiko AS Kuro Tsuchime > ||170.000 ||||||||||||1||1||1||0||||||||Experience the cutting performance of top-tier Japanese craftsmanship with the Yahiko AS Kuro Tsuchime Santoku. This 165mm santoku is handcrafted in Tosa, Japan, and features a core of premium Aogami Super (AS) steel—one of the finest carbon steels available—known for its outstanding edge retention and sharpness.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability.- Brand: Yahiko
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Cladding: Stainless
- Edge Steel: AS (Aogami Super)
- Edge: Even
- Finish: Hammered, kurouchi
- Handle: Cherry Octagonal
- Ferrule: Black Pakka Wood
- Weight: 4.6 oz (132 g)
- Blade Length: 168 mm
- Total Length: 304 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yahikoaus8||item.||solidtemplate||yahikoknives||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-aus8-41.png||||||Yahiko AUS-8||||resources > japanese-knives > yahikoknives||Knife Types > Japanese Knives > Yahiko Knives > ||||||||||||||0||1||0||0||||maaupe15 maausa18 maaugy21||||Yahiko AUS-8 knives are practical, well-made Japanese kitchen tools that deliver excellent performance at a very approachable price. Made in Japan exclusively for CKTG, these knives feature durable AUS-8 stainless steel, thin grinds for smooth cutting, and comfortable pakkawood handles.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|maaugy21||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/maruyoshi-aus8-gyuto-210mm-13.png||||||Yahiko AUS8 Gyuto 210mm||MF-606||resources > gyutos > gyutos210mm > 21wehagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||120.000 ||||||||||||1||1||1||0||||||||The Yahiko AUS-8 Gyuto 210mm is one of those knives that quietly delivers far more performance than its price suggests. These knives are made exclusively for us by a respected Japanese maker and are designed to be practical, durable, daily drivers that look great and perform even better. The clean satin finish, slim profile, and comfortable red pakka wood handle give the knife a classic, professional appearance that fits easily into any kitchen.
The blade uses AUS-8 stainless steel, a proven Japanese alloy known for its excellent balance of edge retention, toughness, and easy sharpening. It takes a very fine edge and is forgiving enough for everyday use, making it a great choice for both home cooks and professionals. The grind is thin behind the edge for smooth cutting performance, and the 210mm gyuto profile provides excellent versatility for slicing meats, chopping vegetables, and handling most kitchen prep tasks. Like most thin Japanese knives, avoid hard bones, frozen foods, or twisting cuts to prevent edge damage.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use with wood or rubber cutting boards and hone or sharpen periodically to maintain peak performance.- Maker: Yahiko
- Construction: Roll Forged, Mono Steel
- Made in Japan
- Steel: AUS-8 Stainless Steel
- Weight: 6.1 oz (172 g)
- Blade Length: 210 mm
- Total Length: 330 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 44 mm
- Handle: Red Pakka Wood, Western||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|maaupe15||item-1||solidtemplate||150mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/maruyoshi-aus8-petty-150mm-35.png||||||Yahiko AUS8 Petty 150mm Sale||MF-601||resources > petty-knives > 150mmpettys||Knife Types > Petty Knives > 150-165mm Pettys > ||90.000 ||70.000 ||||||||||1||1||1||0||||||||The Yahiko AUS-8 Petty 150mm is a nimble, precise utility knife designed for the smaller tasks that make up much of everyday kitchen prep. These knives are made exclusively for us by a respected Japanese maker and are built to deliver excellent performance and durability at a great value. The slim blade and compact size make this knife feel quick and responsive in the hand, while the satin finish and red pakkawood handle give it a clean, professional appearance.
The blade is made from AUS-8 stainless steel, a well proven Japanese alloy known for its good edge retention, corrosion resistance, toughness, and easy sharpening. It takes a fine edge and is forgiving enough for daily use, making it a great choice for cooks who want a dependable utility knife that is simple to maintain. The petty profile excels at trimming meats, slicing small fruits and vegetables, peeling, and other detail work where a larger knife may feel cumbersome. The grind is thin behind the edge for smooth cutting performance. As with most thin Japanese knives, avoid cutting bones, frozen foods, or twisting the blade during cuts to prevent edge damage.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use with wood or rubber cutting boards and hone or sharpen periodically to maintain peak performance.- Maker: Yahiko
- Construction: Roll Forged, Mono Steel
- Made in Japan
- Edge Steel: AUS-8 Stainless Steel
- Edge: Double Bevel
- Weight: 3.2 oz (92 g)
- Blade Length: 153 mm
- Total Length: 270 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 28 mm
- Handle: Red Pakka Wood, Western||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|maausa18||item-1||solidtemplate||wehasa||https://s.turbifycdn.com/aah/chefknivestogo/maruyoshi-aus8-santoku-180mm-35.png||||||Yahiko AUS8 Santoku 180mm||MF-605||resources > santokuknives > wehasa||Knife Types > Santoku Knives > Western Handled Santokus > ||115.000 ||||||||||||1||1||1||0||||||||The Yahiko AUS-8 Santoku 180mm is a practical, well-balanced kitchen knife that delivers excellent performance at a very approachable price. These knives are made exclusively for us by a respected Japanese maker and are designed to be dependable daily drivers that combine clean styling with strong cutting performance. The satin-finished blade pairs nicely with the rich red pakka wood handle, giving the knife a professional look while providing a comfortable, secure grip.
The blade is made from AUS-8 stainless steel, a reliable Japanese alloy known for its balance of sharpness, toughness, corrosion resistance, and easy sharpening. It takes a keen edge and is forgiving enough for everyday kitchen use, making it a great choice for both new cooks and experienced users. The santoku profile offers excellent control and versatility, with a slightly flatter edge that works well for chopping vegetables, slicing proteins, and general kitchen prep. The grind is thin behind the edge for smooth, efficient cutting performance. As with most thin Japanese knives, avoid cutting through bones, frozen foods, or twisting the blade during cuts to prevent edge damage.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use with wood or rubber cutting boards and hone or sharpen periodically to maintain peak performance.- Maker: Yahiko
- Construction: Roll Forged, Mono Steel
- Made in Japan
- Edge Steel: AUS-8 Stainless Steel
- Weight: 6.2 oz (174 g)
- Blade Length: 180 mm
- Total Length: 300 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 47 mm
- Handle: Red Pakka Wood, Western||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yagisahaen||item.||solidtemplate||ginsankosteel||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-sakura-hand-engraved-77.png||||||Yahiko Ginsan Nashiji Hand Engraved||||shopbysteel > ginsankosteel||Shop by Steel > Ginsan Steel (Silver 3) > ||||||||||||||0||1||0||0||||yagihaenpe80 yaginahaenpe preorpe15 yagisahaenna yagisahaensa yagisahaenbu yaginahaengy yagisahaen1 yagisahaengy yaginahaenki1 yaginahaenki yaginahaensu yagihaensu27||||Yahiko is the brand, and these come with good quality Ginsan steel with a nice nashiji finish. They are hand-engraved by our friend Akane san from Konosuke. She also did the beautiful calligraphy work for our Yahiko logo. Hand engraving is declining and it was important to both Kosuke and me that we encourage more people to do this lovely work.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yagisahaenbu||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-sakura-hand-engraved-bunka-165mm-118.png||||||Yahiko Ginsan Nashiji Hand Engraved Bunka 175mm||YA-G3-BK175||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||145.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even - 50/50
- Engraving: Hand Engraved by Akane
- Handle: Octagonal Sakura (Cherry Wood)
- Ferrule: Pakka Wood
- Weight: 4.2 oz (120 g)
- Blade Length: 176 mm
- Total Length: 325 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 43 mm
- HRC: 61-62||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yaginahaengy||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-gyuto-180mm-213.png||||||Yahiko Ginsan Nashiji Hand Engraved Gyuto 180mm||YA-G3-G180||shopbysteel > ginsankosteel > yagisahaen||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||155.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high-quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even - 50/50
- Engraving: Hand Engraved by Akane
- Handle: Octagonal Sakura (Cherry Wood)
- Ferrule: Pakka Wood
- HRC: 61-62
- Weight: 4.0 oz (112 g)
- Blade Length: 186 mm
- Total Length: 339 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yagisahaen1||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-sakura-hand-engraved-gyuto-210mm-152.png||||||Yahiko Ginsan Nashiji Hand Engraved Gyuto 210mm||YA-G3-G210||shopbysteel > ginsankosteel > yagisahaen||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||165.000 ||||||||||||1||1||1||0||||||||A great knife is defined by several factors, including steel quality, edge geometry, comfortable handles, clean fit and finish, and thoughtful presentation. This Yahiko knife brings all of those elements together in a refined, well-balanced tool that feels confident and controlled on the board, with a sleek profile that makes it easy to use for a wide range of prep tasks. The nashiji finish adds a soft, organic texture to the blade that pairs beautifully with the warm cherry wood handle.
The blade is forged using san mai construction with a core of Ginsan stainless steel, a premium Japanese stainless known for taking a very fine edge while remaining easy to sharpen and maintain. Ginsan offers excellent edge stability, good edge retention, and strong corrosion resistance without feeling brittle. The even 50/50 grind delivers a neutral, predictable cutting feel for both right- and left-handed users, while the hand engraving by Akane san and the elegant calligraphy on the Yahiko box elevate the knife beyond a simple tool into something special.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave wet on the board. Store carefully to protect the edge and engraved details.- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even 50/50
- Engraving: Hand engraved by Akane
- Handle: Octagonal Sakura Cherry Wood
- Ferrule: Pakka Wood
- Weight: 4.8 oz (138 g)
- Blade Length: 215 mm
- Total Length: 372 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm
- HRC: 61–62
- Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yagisahaengy||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-sakura-hand-engraved-gyuto-240mm-104.png||||||Yahiko Ginsan Nashiji Hand Engraved Gyuto 240mm||YA-G3-G240||shopbysteel > ginsankosteel > yagisahaen||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||175.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
Our sayas don't fit well. Choose the felt blade guard instead.- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even - 50/50
- Engraving: Hand Engraved by Akane
- Handle: Octagonal Sakura (Cherry Wood)
- Ferrule: Pakka Wood
- Weight: 5.7 oz (162 g)
- Blade Length: 247 mm
- Total Length: 409 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 49 mm
- HRC: 61-62||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yaginahaenki1||item-1||solidtemplate||kiupto21||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-kiritsuke-210mm-179.png||||||Yahiko Ginsan Nashiji Hand Engraved Kiritsuke 210mm||YA-G3-K210||resources > kiritsukeknife > kiupto21||Knife Types > Kiritsukes > Kiritsukes Up To 210mm > ||165.000 ||||||||||||1||1||1||0||||||||This product line of knives is truly exceptional, thanks to a number of features that set it apart from other knives. With a focus on steel quality, edge grinds, comfortable handles, good fit and finish, and beautiful packaging, these knives are designed to exceed expectations. Made with high quality Ginsan stainless steel and finished with a stunning nashiji texture, these knives are sure to impress. Each knife is hand engraved by our talented artist Akane, who also created the exquisite calligraphy featured on the Yahiko logo box. We take great pride in this knife line and are confident that you will love it as much as we do.
- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even - 50/50
- Engraving: Hand Engraved by Akane
- Handle: Octagonal Sakura (Cherry Wood)
- Ferrule: Pakka Wood
- Weight: 5.0 oz (142 g)
- Blade Length: 214 mm
- Total Length: 372 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 45 mm
- HRC: 61-62||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yaginahaenki||item-1||solidtemplate||ki24andab||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-kiritsuke-240mm-213.png||||||Yahiko Ginsan Nashiji Hand Engraved Kiritsuke 240mm||YA-G3-K240||resources > kiritsukeknife > ki24andab||Knife Types > Kiritsukes > Kiritsukes 240mm and Above > ||180.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even - 50/50
- Engraving: Hand Engraved by Akane
- Handle: Octagonal Sakura (Cherry Wood)
- Ferrule: Pakka Wood
- HRC: 61-62
- Weight: 6.0 oz (172 g)
- Blade Length: 245 mm
- Total Length: 408 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yagisahaenna||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-sakura-hand-engraved-nakiri-165mm-132.png||||||Yahiko Ginsan Nashiji Hand Engraved Nakiri 165mm||YA-G3-NK165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||135.000 ||||||||||||1||1||1||0||||||||There are several elements that separate truly good knives from average ones, including steel quality, thoughtful grinds, comfortable handles, clean fit and finish, and attention to presentation. This Yahiko knife brings all of those details together into a refined, well-balanced tool that feels precise and confident on the board, with a shape and height that make it especially comfortable for everyday prep. The nashiji finish gives the blade a soft, textured look that contrasts beautifully with the clean edge line and elegant cherry wood handle.
The blade is forged using san mai construction with a core of Ginsan stainless steel, a high-quality Japanese stainless known for taking a very fine edge while remaining easy to sharpen and maintain. Ginsan offers excellent edge stability and corrosion resistance without feeling overly hard or brittle, making it a favorite for cooks who want performance without fuss. The even 50/50 grind provides predictable, neutral cutting feel for both right- and left-handed users, and the hand-engraved details add a level of craftsmanship rarely seen at this price point.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave wet on the board. Store safely to protect the edge and engraving.- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even 50/50
- Engraving: Hand engraved by Akane
- Handle: Octagonal Sakura Cherry Wood
- Ferrule: Pakka Wood
- Weight: 5.4 oz (155 g)
- Blade Length: 163 mm
- Total Length: 317 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 51 mm
- HRC: 61–62
- Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yaginahaenpe||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-petty-135mm-174.png||||||Yahiko Ginsan Nashiji Hand Engraved Petty 135mm||YA-G3-P135||shopbysteel > ginsankosteel > yagisahaen||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||105.000 ||||||||||||1||1||1||0||||||||When it comes to distinguishing a good knife from an average one, a few factors come into play such as the quality of the steel, the precision of the edge grind, the comfort of the handle, a perfect fit and finish, and appealing packaging. This Yahiko line of knives excels in all of these aspects, making it a cut above the rest. Crafted from high-grade Ginsan stainless steel, known for its durability and performance, the knife boasts a stunning nashiji finish resembling pear skin, as evident from the pictures. Every detail has been meticulously taken care of, including the exquisite hand-engraving by Akane, as well as the beautiful calligraphy of the Yahiko logo on the packaging. We're delighted to present these exceptional knives to you!
- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even - 50/50
- Engraving: Hand Engraved by Akane
- Handle: Octagonal Sakura (Cherry Wood)
- Ferrule: Pakka Wood
- Weight: 2 oz (62 g)
- Blade Length: 141 mm
- Total Length: 279 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 28 mm
- HRC: 61-62||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|preorpe15||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/pre-order-petty-150mm-71.png||||||Yahiko Ginsan Nashiji Hand Engraved Petty 150mm||YA-G3-P150||shopbysteel > ginsankosteel > yagisahaen||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||120.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even - 50/50
- Engraving: Hand Engraved by Akane
- Handle: Octagonal Sakura (Cherry Wood)
- Ferrule: Pakka Wood
- Weight: 2.6 oz (74 g)
- Blade Length: 155 mm
- Total Length: 297 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 29 mm
- HRC: 61-62||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yagihaenpe80||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-hand-engraved-petty-80mm-104.png||||||Yahiko Ginsan Nashiji Hand Engraved Petty 80mm||YA-G3-P80||shopbysteel > ginsankosteel > yagisahaen||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||95.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, high-quality stainless steel, and the finish is called nashiji (translates to "pear skin"). The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even - 50/50
- Engraving: Hand Engraved by Akane
- Handle: Octagonal Sakura (Cherry Wood)
- Ferrule: Pakka Wood
- Weight: 1.8 oz (50 g)
- Blade Length: 85 mm
- Total Length: 222 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 23 mm
- HRC: 61-62||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yagisahaensa||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-sakura-hand-engraved-santoku-165mm-133.png||||||Yahiko Ginsan Nashiji Hand Engraved Santoku 165mm||YA-G3-SAN165||shopbysteel > ginsankosteel > yagisahaen||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||135.000 ||||||||||||1||1||1||0||||||||There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even - 50/50
- Engraving: Hand Engraved by Akane
- Handle: Octagonal Sakura (Cherry Wood)
- Ferrule: Pakka Wood
- Weight: 4.4 oz (125 g)
- Blade Length: 169 mm
- Total Length: 319 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 47 mm
- HRC: 61-62||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yaginahaensu||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-sujihiki-240mm-181.png||||||Yahiko Ginsan Nashiji Hand Engraved Sujihiki 240mm||YA-G3-S240||shopbysteel > ginsankosteel > yagisahaen||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||180.000 ||||||||||||1||1||1||0||||||||To differentiate between a good and an average knife, several factors play a crucial role, such as steel quality, edge precision, handle comfort, impeccable fit and finish, and attractive packaging. The Yahiko line of knives surpasses all of these criteria, setting it apart from the competition. The knife is made of top-tier Ginsan stainless steel, renowned for its longevity and performance, and features an eye-catching nashiji finish resembling pear skin, which is apparent from the photos. Each detail has been meticulously tended to, from the superb hand-engraving by Akane to the elegant calligraphy of the Yahiko logo on the packaging. We're excited to offer these exceptional knives to you!
- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even - 50/50
- Engraving: Hand Engraved by Akane
- Handle: Octagonal Sakura (Cherry Wood)
- Ferrule: Pakka Wood
- Weight: 4.1 oz (116 g)
- Blade Length: 245 mm
- Total Length: 400 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 35 mm
- HRC: 61-62||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yagihaensu27||item-1||solidtemplate||yagisahaen||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-hand-engraved-sujihiki-270mm-115.png||||||Yahiko Ginsan Nashiji Hand Engraved Sujihiki 270mm||YA-G3-S270||shopbysteel > ginsankosteel > yagisahaen||Shop by Steel > Ginsan Steel (Silver 3) > Yahiko Ginsan Nashiji Hand Engraved > ||190.000 ||||||||||||1||1||1||0||||||||Yahiko Ginsan Hand Engraved Sujihiki 270mm. There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san hand-engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even - 50/50
- Engraving: Hand Engraved by Akane
- Handle: Octagonal Sakura (Cherry Wood)
- Ferrule: Pakka Wood
- Weight: 5oz (142 g)
- Blade Length: 275 mm
- Total Length: 435 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 38 mm
- HRC: 61-62||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yahikoknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-knives-94.png||||||Yahiko Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||yagisahaen yaaskuts yamihase yahikoaus8||||Yahiko is a large mountain outside of Sanjo City, Japan, that holds a beautiful Shinto shrine at its base. This name is an exclusive offering of Chefknivestogo and several makers in the area are making knives for us with this brand. Each line is unique and offers an excellent value for the knife enthusiast.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yamihase||item.||solidtemplate||yahikoknives||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirro-hammered-series-6.png||||||Yahiko Mirror Hammered Series||||resources > japanese-knives > yahikoknives||Knife Types > Japanese Knives > Yahiko Knives > ||||||||||||||0||1||0||0||||yamihasuna16 yamihasubu16 yamihasugy18 yamihasugy21||||Unleash your culinary creativity with these versatile stainless steel knives featuring distinctive Damascus cladding. They will excel at slicing, dicing, and mincing. Perfect for vegetables and proteins, their razor-sharp edges, durable construction, and ergonomic handles ensure comfort, control, and effortless performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yamihasubu16||item-1||solidtemplate||yamihase||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-bunka-165mm-13.png||||||Yahiko Mirror Hammered SUS440C Bunka 170mm||MA-305S||resources > japanese-knives > yahikoknives > yamihase||Knife Types > Japanese Knives > Yahiko Knives > Yahiko Mirror Hammered Series > ||135.000 ||||||||||||1||1||1||0||||||||Upgrade your kitchen with our new Yahiko Mirror Hammered SUS44OC Bunka.
Unleash your culinary creativity with the versatile 170mm bunka knife. Known for its distinctive angled tip, this knife is perfect for precision tasks like intricate slicing, dicing, and mincing. Its razor-sharp edge and durable construction make it a must-have for any kitchen.
Unlike traditional nakiri knives, the bunka knife offers enhanced versatility, making it ideal for vegetables and proteins. The ergonomic handle ensures a comfortable grip, while the balanced design gives you complete control for effortless performance.
Elevate your cooking experience with the 170mm bunka knife--designed for chefs who demand both precision and style.- Maker: Yahiko
- Location: Tosa, Japan
- Edge Steel: SUS440C Stainless Steel
- Cladding: Stainless, Mirror, Hammered
- Edge Grind: Double Bevel, Even Grind
- Weight: 4.4 oz (124 g)
- Blade Length: 175 mm
- Total Length: 320 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 43 mm
- Handle: Octagonal Sandalwood
- Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yamihasugy18||item-1||solidtemplate||yamihase||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-gyuto-180mm-40.png||||||Yahiko Mirror Hammered SUS440C Gyuto 180mm||MA-306S||resources > japanese-knives > yahikoknives > yamihase||Knife Types > Japanese Knives > Yahiko Knives > Yahiko Mirror Hammered Series > ||135.000 ||||||||||||1||1||1||0||||||||Upgrade your kitchen with the Yahiko Mirror Hammered SUS440C Gyuto, a masterfully crafted knife designed for chefs and home cooks who demand both precision and elegance.
Engineered for versatility, this general-purpose gyuto excels at intricate slicing, dicing, and mincing. Its razor-sharp SUS440C stainless steel edge ensures long-lasting sharpness, while the mirror-hammered finish enhances both performance and aesthetics.
Designed with perfect balance and control, its ergonomic octagonal handle provides a comfortable, secure grip, making every cut smooth and effortless. Whether you're working with vegetables or proteins, this 180mm gyuto offers the precision you need to elevate your cooking experience.- Maker: Yahiko
- Location: Tosa, Japan
- Edge Steel: SUS440C Stainless Steel
- Cladding: Stainless, Mirror, Hammered
- Edge Grind: Double Bevel, Even Grind
- Weight: 4.4 oz (126 g)
- Blade Length: 185 mm
- Total Length: 327 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 43 mm
- Handle: Octagonal Sandalwood
- Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yamihasugy21||item-1||solidtemplate||yamihase||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-gyuto-210mm-13.png||||||Yahiko Mirror Hammered SUS440C Gyuto 210mm||MA-307S||resources > japanese-knives > yahikoknives > yamihase||Knife Types > Japanese Knives > Yahiko Knives > Yahiko Mirror Hammered Series > ||140.000 ||||||||||||1||1||1||0||||||||Upgrade your kitchen with our new Yahiko Mirror Hammered SUS44OC Gyuto 210mm. This gyuto is made with tough stainless steel and has a nice finish on the blade so it looks as nice as it cuts.
- Maker: Yahiko
- Location: Tosa, Japan
- Edge Steel: SUS440C Stainless Steel
- Cladding: Stainless, Mirror, Hammered
- Edge Grind: Double Bevel, Even Grind
- Weight: 5.2 oz (148 g)
- Blade Length: 217 mm
- Total Length: 365 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm
- Handle: Octagonal Sandalwood
- Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yamihasuna16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-nakiri-165mm-47.png||||||Yahiko Mirror Hammered SUS440C Nakiri 165mm||MA-304S||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||125.000 ||||||||||||1||1||1||0||||||||Elevate your culinary experience with the Yahiko Mirror Hammered SUS44OC Stainless Nakiri.
Discover the perfect blend of tradition and innovation with our new nakiri knife. Designed for versatility and precision, this knife excels in slicing, dicing, and mincing, making it your ultimate kitchen companion.
Crafted from premium materials, this nakiri offers exceptional durability and edge retention. Whether you're a seasoned chef or a passionate home cook, this knife's ergonomic handle and balanced design promise comfort and control in every slice.
Upgrade your kitchen arsenal today, where precision meets artistry.- Maker: Yahiko
- Location: Tosa, Japan
- Edge Steel: SUS440C Stainless Steel
- Cladding: Stainless, Mirror, Hammered
- Edge Grind: Double Bevel, Even Grind
- Weight: 5.7 oz (160 g)
- Blade Length: 166 mm
- Total Length: 315 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 51 mm
- Handle: Octagonal Sandalwood
- Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yasmfl||item-1||solidtemplate||spatulas||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-small-flipper-107.png||||||Yahiko Stainless Small Flipper||Yahiko-Flipper||knife-accessories > spatulas||Accessories > Spatulas > ||18.000 ||||||||||||1||1||1||0||||||||This piece is made in Japan and has a nice kanji label with a wood handle and a nice finish. Easily fits in a knife bag or in your home utensil drawer. Measures 11" from the end of the handle to the tip of the blade. The usable flat part of the blade is approximately 4.5" x 2" wide. Weighs 3oz or 86g.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yast3x3||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-sticker-3-x-3-11.png||||||Yahiko Sticker 3" x 3"||Yahiko-Sticker-Maneki-Neko||knife-accessories > addonitems||Accessories > Add On Items > ||1.000 ||||||||||||1||1||1||0||||||||Yahiko Maneki Neko Logo Sticker
The Yahiko Maneki Neko logo sticker features the official Yahiko brand mark inspired by the traditional Japanese beckoning cat, a symbol of good fortune, prosperity, and positive energy. This design reflects the core values of the Yahiko brand, emphasizing craftsmanship, tradition, and tools made with care and purpose.
The artwork is printed as a single high-quality sticker with bold black-and-white linework and a glossy finish. The circular format and strong contrast make it well suited for knife cases, notebooks, toolboxes, shipping tubes, and shop surfaces. This is an individual sticker sold one at a time, not a roll.- Design: Official Yahiko Maneki Neko Logo
- Product Type: Single Sticker
- Size: 3 inches x 3 inches
- Shape: Circle
- Finish: Glossy||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yasttr||item-1||solidtemplate||superstones||https://s.turbifycdn.com/aah/chefknivestogo/yahiko-stone-tray-111.png||||||Yahiko Stone Tray||StoneTray||specials > linecooks > sharpening-stones > superstones||Resources > For Professionals > Sharpening Stones > Naniwa Super Stones > ||20.000 ||||||||||||1||1||1||0||||||||The Yahiko Stone Tray is our favorite stone holder for sharpening. Made from pliable latex, the stone tray holds your stone in place so you can enjoy sharpening without getting your counter wet. No more adjusting screws on holders. It's quick and easy. The interior measures 285mm long by 115mm wide, or 11.25" x 4.5". These dimensions don't include the lip that runs around the pond. We did this tray in gray to match the swarf from your stones. Stone pond only. The stone is sold separately.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2da||item.||solidtemplate||yamashinknives||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-21.png||||||Yamashin Blue #2 Damascus||||kitchen-knives > yamashinknives||Knife Brands > Yamashin Knives > ||||||||||||||0||1||0||0||||inshse yabl2dape13 yabl2dasa16 yabl2dana16 yabl2dagy21 yabl2dagy24||||Yamashin Blue #2 Damascus. These knives are handmade and hammer forged with reactive Damascus cladding and blue #2 core edge steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2dagy21||item-1||solidtemplate||yabl2da||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-gyuto-210mm-77.png||||||Yamashin Blue #2 Damascus Gyuto 210mm||KJ-ADM-210GY||kitchen-knives > yamashinknives > yabl2da||Knife Brands > Yamashin Knives > Yamashin Blue #2 Damascus > ||260.000 ||||||||||||1||1||1||0||||||||The Yamashin Blue #2 Damascus Gyuto 210mm is a handcrafted Japanese chef’s kitchen knife designed for everyday food preparation. The gyuto profile is Japan’s version of a chef’s knife, ideal for slicing vegetables, trimming proteins, mincing herbs, and general meal prep. Its balanced length and gently curved edge make it a versatile culinary tool for both home cooks and professional kitchens.
The cutting core is Hitachi Blue #2 (Aogami #2) carbon steel, a high-carbon Japanese steel known for excellent edge retention and crisp sharpening response. The Blue #2 core is clad in layered Damascus steel using traditional san mai construction, providing strength and visual character while supporting the harder core steel. The double bevel grind makes it suitable for right- or left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping.
Care Instructions: This kitchen knife has a reactive carbon steel core and may develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Steel: Hitachi Blue #2 (Aogami #2)
- Cladding: Damascus (reactive)
- Finish: Damascus Migaki
- Grind: Double Bevel
- Handle: Octagonal Walnut
- Ferrule: Black Pakka Wood
- Weight: 5.4 oz (154 g)
- Blade Length: 212 mm
- Total Length: 360 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 44 mm
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2dagy24||item-1||solidtemplate||yabl2da||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-gyuto-240mm-61.png||||||Yamashin Blue #2 Damascus Gyuto 240mm||KJ-ADM-240GY||kitchen-knives > yamashinknives > yabl2da||Knife Brands > Yamashin Knives > Yamashin Blue #2 Damascus > ||280.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Finish: Damascus Migaki
- Cladding: Damascus, Reactive
- Grind: Double Bevel (See Choil Photo)
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 6.7 oz (190 g)
- Blade Length: 246 mm
- Total Length: 390 mm
- Spine Thickness at Heel: 5 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2dana16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-nakiri-165mm-70.png||||||Yamashin Blue #2 Damascus Nakiri 165mm||KJ-ADM-165NA||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||250.000 ||||||||||||1||1||1||0||||||||The Yamashin Blue #2 Damascus Nakiri 165mm is a traditional Japanese vegetable kitchen knife handcrafted in Tosa, Japan. The tall blade and flat edge profile are designed specifically for push cutting, chopping, and fast vegetable prep. This style excels at clean, straight cuts through onions, carrots, cabbage, herbs, and other produce. It is a dedicated culinary tool made for food preparation — not a weapon and not intended for non-kitchen use.
The core steel is Hitachi Blue #2 (Aogami #2) carbon steel, a high-carbon Japanese alloy known for excellent edge retention and crisp sharpening response. The Blue #2 core is clad in Damascus stainless layers using san mai construction, adding strength and visual depth while protecting much of the blade from reactivity. The grind is a double bevel for right- or left-handed users. As with most harder Japanese knives, avoid twisting in dense foods or cutting hard materials, as this can cause chipping.
Care Instructions: This kitchen knife has a reactive carbon steel core and may develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard items. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Steel: Hitachi Blue #2 (Aogami #2)
- Cladding: Damascus
- Finish: Damascus Migaki
- Grind: Double Bevel
- Handle: Octagonal Walnut
- Ferrule: Black Pakka Wood
- Weight: 5.6 oz (160 g)
- Blade Length: 164 mm
- Total Length: 314 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 53 mm
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2dape13||item-1||solidtemplate||yabl2da||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-petty-135mm-61.png||||||Yamashin Blue #2 Damascus Petty 135mm||KJ-ADM-135PT||kitchen-knives > yamashinknives > yabl2da||Knife Brands > Yamashin Knives > Yamashin Blue #2 Damascus > ||170.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing petty.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Each knife is made by hand so measurements may vary.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Finish: Damascus Migaki
- Cladding: Damascus, Reactive
- Grind: Double Bevel (See Choil Photo)
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 2.6 oz (76 g)
- Blade Length: 138 mm
- Total Length: 265 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2dasa16||item-1||solidtemplate||yabl2da||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-santoku-165mm-61.png||||||Yamashin Blue #2 Damascus Santoku 165mm||KJ-ADM-165SA||kitchen-knives > yamashinknives > yabl2da||Knife Brands > Yamashin Knives > Yamashin Blue #2 Damascus > ||210.000 ||||||||||||1||1||1||0||||||||Here it is rewritten in your tight mobile-first template format, with strong culinary language to clearly signal this is a kitchen knife for food preparation:
The Yamashin Blue #2 Damascus Santoku 165mm is a handcrafted Japanese kitchen knife designed specifically for slicing, dicing, and chopping vegetables, fruits, and boneless proteins. The santoku profile — often called an “all-purpose kitchen knife” in Japan — features a slightly curved edge and compact length that make it ideal for everyday meal prep at home or in a professional kitchen. This is a purpose-built culinary tool for food preparation.
The cutting core is Hitachi Blue #2 (Aogami #2) carbon steel, a high-carbon Japanese steel known for excellent edge retention and responsive sharpening. The Blue #2 core is clad in layered Damascus steel using san mai construction, adding durability and visual depth while supporting the harder core. The double bevel grind makes it comfortable for both right- and left-handed cooks. As with most harder Japanese kitchen knives, avoid twisting in dense foods or cutting bones or frozen items to prevent chipping.
Care Instructions: This knife has a reactive carbon steel core and may develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not put in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a blade guard, block, saya, or on a magnetic strip to protect the edge.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Steel: Hitachi Blue #2 (Aogami #2)
- Cladding: Damascus (reactive)
- Finish: Damascus Migaki
- Grind: Double Bevel
- Handle: Octagonal Walnut
- Ferrule: Black Pakka Wood
- Weight: 4.4 oz (125 g)
- Blade Length: 168 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 46 mm
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2bu161||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-bunka-165mm-61.png||||||Yamashin Blue #2 Kasumi Bunka 165mm||KAKI-AOM-165BU||shopbysteel > blue2steel > yamashin||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||105.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing bunka.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Finish: Kasumi (Polished)
- Laquer Coating
- Grind: Double Bevel (See Choil Shot)
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 4.1 oz (118 g)
- Blade Length: 169 mm
- Total Length: 308 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yawh1fu18||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-funayuki-180mm-139.png||||||Yamashin Blue #2 Kasumi Gyuto 210mm||KAKI-AOM-210GY||shopbysteel > blue2steel > yamashin||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||130.000 ||||||||||||1||1||1||0||||||||Kaki san, who is the sole blacksmith at Yamashin, utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft iron steel using a hammer forge technique known as san-mai.
This is a nicely proportioned blade, and with a height at the heel of about 47.5 mm, it is especially attractive to lovers of taller knives. It is not a super thin knife nor is it possessing of wonderful fit and finish. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at a super attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kasumi
- Weight: 6.9 oz (194 g)
- Blade Length: 214 mm
- Total Length: 364 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 47.5 mm
- Grind: Double Bevel (See Choil Shot)
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2gy24||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-gyuto-240mm-265.png||||||Yamashin Blue #2 Kasumi Gyuto 240mm||KAKI-AOM-240GY||shopbysteel > blue2steel > yamashin||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||160.000 ||||||||||||1||1||1||0||||||||Kaki san, who is the sole blacksmith at Yamashin, utilizes the ever popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft iron steel using a hammer forge technique known as san-mai.
This is a nicely proportioned blade, and with a height at the heel of about 50 mm, it is especially attractive to lovers of taller knives. It is not a super thin knife nor is it possessing of wonderful fit and finish. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at a super attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kasumi
- Weight: 9.0 oz (256 g)
- Blade Length: 240 mm
- Total Length: 393 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 52 mm
- Grind: Double Bevel (See Choil Shot)
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2kobo121||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-ko-bocho-120mm-61.png||||||Yamashin Blue #2 Kasumi Ko Bocho 120mm||KAKI-AOM-120KB||shopbysteel > blue2steel > yamashin||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||85.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing petty.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kasumi (Polished)
- Laquer Coating
- Grind: Double Bevel (See Choil Shot)
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 2.8 oz (80 g)
- Blade Length: 124 mm
- Total Length: 250 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2na161||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-nakiri-165mm-137.png||||||Yamashin Blue #2 Kasumi Nakiri 165mm||KAKI-AOM-165NA||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||125.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing nakiri.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kasumi (Polished)
- Laquer Coating
- Grind: Double Bevel (See Choil Shot)
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.9 oz (166 g)
- Blade Length: 162 mm
- Total Length: 312 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2pe151||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-petty-150mm-61.png||||||Yamashin Blue #2 Kasumi Petty 150mm||KAKI-AOM-150PT||shopbysteel > blue2steel > yamashin||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||92.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing petty.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Finish: Kasumi (Polished)
- Laquer Coating
- Grind: Double Bevel (See Choil Photo)
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 3.0 oz (86 g)
- Blade Length: 154 mm
- Total Length: 277 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2fu18||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-fuyayuki-180mm-118.png||||||Yamashin Blue #2 Kasumi Santoku 165mm||KAKI-AOM-165SA||shopbysteel > blue2steel > yamashin||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||125.000 ||||||||||||1||1||1||0||||||||Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing santoku.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kasumi (Polished)
- Laquer Coating
- Weight: 5.6 oz (158 g)
- Blade Length: 170 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 3.5 mm
- Blade Height at Heel: 48 mm
- Grind: Double Bevel (See Choil Shot)
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2ha18||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-hakata-180mm-118.png||||||Yamashin Blue #2 Kurouchi Bunka 180mm||KAKI-180HA-C||shopbysteel > blue2steel > yamashin||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||140.000 ||||||||||||1||1||1||0||||||||The blacksmith at Yamashin utilizes the ever popular Aogami #2 carbon steel as his cutting edge on this great performing hakata. He surrounds this core with a layer of soft carbon steel using a hammer forge technique known as san-mai. The jigane (outer layer) is given a kurouchi finish which results from leaving the black carbon deposit from the forging process on the face of the steel. It is quite a smooth finish, which aids with food release. While this rustic kurouchi finish will inhibit oxidation, this knife is an all carbon steel construction and will patina with normal use.
This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kurouchi
- Weight: 6.4 oz (180 g)
- Blade Length: 180 mm
- Total Length: 313 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 50 mm
- Grind: Double Bevel (See Choil Photo)
- Handle: Red Sandalwood
- Ferrule: Colored Pakka Wood
- Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2gy21||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-gyuto-210mm-357.png||||||Yamashin Blue #2 Kurouchi Gyuto 210mm||KAKI-210GY-C||shopbysteel > blue2steel > yamashin||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||145.000 ||||||||||||1||1||1||0||||||||The blacksmith at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft carbon steel using a hammer forge technique known as san-mai. The jigane (outer layer) is given a kurouchi finish, which results from leaving the black carbon deposit from the forging process on the face of the steel. It is quite a smooth finish, which aids with food release. While this rustic kurouchi finish will inhibit oxidation, this knife is an all-carbon steel construction and will patina with normal use.
This is a nicely proportioned blade. It is not super thin, and would be considered more of a middleweight. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at an attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made red sandalwood and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kurouchi
- Weight: 6.1 oz (172 g)
- Blade Length: 215 mm
- Total Length: 360 mm
- Spine Thickness at Base: 4 mm
- Blade Height: 47 mm
- Grind: Double Bevel (See Choil Shot)
- Handle: Red Sandalwood
- Ferrule: Colored Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2ho||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-honesuki-150mm-233.png||||||Yamashin Blue #2 Kurouchi Honesuki 150mm||KAKI-150HS-C||shopbysteel > blue2steel > yamashin||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||100.000 ||||||||||||1||1||1||0||||||||Honesukis are knives that are primarily intended for processing poultry and other birds. They can, of course, be used in other circumstances based on your needs and likes. These are stout and stiff blades that have a really nice geometry and feature a well-made distal taper from the heel to the fine tip. While honesuki knives are very robust knives, note that they are intended to cut through the joints of a bird, not cleave through the bone.
Considering the very low price point, this knife is well-made in terms of grinds and profile. It is a very traditional looking and feeling knife that makes little effort to please in terms of high levels of fit and finish. Rather, the effort has gone into producing a knife that is perfectly fit for purpose while being tough and quite easy to sharpen. The Blue #2 inner core is a great knife steel and, together with the kurouchi cladding of soft iron, presents a blade that is tough and will hold an edge for prolonged use.
We are supplying it with a very nice upgraded handle made from red sandalwood and dyed pakka wood for the ferrule.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kurouchi
- Weight: 3.5 oz (98 g)
- Blade Length: 154 mm
- Total Length: 295 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 33 mm
- Grind: Double Bevel (See Choil Photo)
- Handle: Red Sandalwood
- Ferrule: Colored Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2kobo12||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-ko-bocho-120mm-201.png||||||Yamashin Blue #2 Kurouchi Ko Bocho 120mm||KAKI-120KB-C||shopbysteel > blue2steel > yamashin||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||95.000 ||||||||||||1||1||1||0||||||||This authentic Japanese traditional kitchen knife line features hand-forged double-layer blue-paper steel blades (Blue #2) but is very reasonably priced. These are everyday kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. The grinds on these knives for the money are impressive, which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money, these would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them, and don't let water or acid linger on the blade. The knife will patina over time, adding to the great rustic look of these knives. We recently upgraded these knives with a very nice walnut handle.
- Blacksmith: Kaki san
- Location: Tosa, Japan
- Edge Steel: Blue #2
- Edge Grind: Even
- Cladding: Soft Iron
- Weight: 2.8 oz (80 g)
- Blade Length: 123 mm
- Total Length: 245 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2pe15||item-1||solidtemplate||yamashin||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-petty-150mm-227.png||||||Yamashin Blue #2 Kurouchi Petty 150mm||KAKI-150PT-C||shopbysteel > blue2steel > yamashin||Shop by Steel > Blue #2 Steel > Yamashin Blue #2 Nashiji > ||95.000 ||||||||||||1||1||1||0||||||||Yamashin makes knives for a wide audience of home and professional users, and they are some of the most traditional Japanese kitchen knives we carry. Yamashin knives are very simple blades and, due to this simplicity, are available at a really keen price. This knife is made from Blue #2 high-carbon steel with a soft iron cladding. The cladding retains the blacksmith's carbon scale, which is known as a kurouchi finish. This adds a level of protection to the reactive blade but does not negate the need for careful cleaning and drying after use.
Blue #2 steel is a very popular alloy for good reason. While it takes a bit more effort to sharpen than its White Paper sibling, it will hold that edge longer. It is also slightly better with corrosion resistance than the White steel.
This is a classic petty in terms of length, while it is somewhat taller than other similar-length knives. It is also a bit heavier than most in this size range. This weight is the result of a more robust profile and grind. In turn, this affords the blade a nice stiff characteristic.
We have made this fine petty available with an upgraded handle made from red sandalwood with a dyed pakka wood ferrule.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kurouchi
- Weight: 3.0 oz (84 g)
- Blade Length: 154 mm
- Total Length: 279 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 30 mm
- Grind: Double Bevel (See Choil Photo)
- Handle: Red Sandalwood
- Ferrule: Colored Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yamashin||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-64.png||||||Yamashin Blue #2 Nashiji||||shopbysteel > blue2steel||Shop by Steel > Blue #2 Steel > ||||||||||||||0||1||0||0||||inshse yabl2kobo121 yabl2pe151 yabl2bu161 yabl2na161 yabl2fu18 yawh1fu18 yabl2gy24 yabl2kobo12 yabl2ho yabl2pe15 yabl2ha18 yabl2gy21||||Yamashin Blue #2 steel knives are blacksmith forged and have a nice, distinctive look with good handles and nice heat treatment. These have gained a loyal following with our line cook customers who want a good, handmade knife at a reasonable price.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yamashinknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-knives-87.png||||||Yamashin Knives||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||yabl2da yamashin yamashin1||||This authentic Japanese traditional kitchen knife line features a hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced. These are everyday kitchen knives that many good cooks love to use in Japan. They sharpen well and hold a nice edge. The grinds on these knives for the money are impressive, which makes them a great overall value.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yamashin1||item.||solidtemplate||white1steel||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-64.png||||||Yamashin White #1||||shopbysteel > white1steel||Shop by Steel > White #1 Steel > ||||||||||||||0||1||0||0||||inshse yawh1ho15 yamashin-w1-tp120 yawh1na16 yawh1bu18 yawh1kicl18 yawh1gy21||||These Yamashin knives are made by Kaki san in Tosa, Japan, and use Shirogami Steel. Nice, hammer-forged blades at this price range are hard to come by and they are popular with our professional cooks who need a good piece of steel at a reasonable price.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yawh1bu18||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-bunka-180mm-157.png||||||Yamashin White #1 Bunka 175mm||YS-BU170W-OW||newarrivals||New Arrivals > ||95.000 ||||||||||||1||1||1||0||||||||Yamashin has been producing honest, hard-working kitchen knives in Tosa, Japan, for generations, and this White #1 Bunka is a perfect example of what makes their work so well regarded. Tosa is one of Japan's most productive knife-making regions, known for turning out blades that prioritize real-world performance over flash. Shirogami — meaning white paper steel — is among the purest carbon steels available, prized by sharpening enthusiasts for how easily it takes a razor edge and how well it holds it through heavy use.
This bunka is hammer-forged in a san mai construction, with a Shirogami #1 core clad in soft iron that develops a beautiful patina over time. The bunka profile combines a flat cutting section with a distinctive angled tip, making it equally at home slicing, dicing, and doing detail work. At 56mm tall, this knife runs noticeably taller than most bunkas, giving it extra authority on the cutting board and making it easy to scoop cut ingredients directly from board to pan. The walnut octagonal handle with black pakka wood ferrule completes a knife that looks and feels far more expensive than it is.
Customers are consistently impressed by what this knife delivers at its price point. The extra blade height is a recurring favorite — cooks love how effortlessly it scoops vegetables from the board. It arrives razor sharp out of the box, the fit and finish earn high marks, and after a little time on the stones, it performs like a true workhorse. One professional cook reported dispatching an 80-pound bag of carrots in under 20 minutes — high praise for any knife at any price.
Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Shirogami #1 (White Paper Steel)
- Cladding: Soft Iron
- HRC: 60+
- Edge Grind: 50/50
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 6.5 oz (184 g)
- Blade Length: 176 mm
- Total Length: 318 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 56 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yawh1gy21||item-1||solidtemplate||yamashin1||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-gyuto-210mm-251.png||||||Yamashin White #1 Gyuto 210mm||YS-GY210W-OW||shopbysteel > white1steel > yamashin1||Shop by Steel > White #1 Steel > Yamashin White #1 > ||110.000 ||||||
||||||1||1||1||0||||||||Yamashin has been producing honest, hard-working kitchen knives in Tosa, Japan for generations, and this White #1 Gyuto is a compelling introduction to what Japanese carbon steel can do. Tosa is one of Japan most productive knife-making regions, known for turning out blades that prioritize real-world performance over flash. Shirogami — meaning white paper steel — is among the purest carbon steels available, prized by sharpening enthusiasts for how easily it takes a razor edge and how well it holds it through heavy use.Average rating is 4.8By: EricChapel Hill,NCI ordered this knife as an inexpensive (relatively) foray into the world of white steel. I am very impressed. The blade has a great grind and I was able to put a very sharp edge with minimal work on 1k and 4k stones. OOTB edge was not stellar,but the beauty of white steel is that a dull edge is an easy problem to fix! Very pleased with the look of the kurouchi and the performance of the blade.0.3By: BulentCincinnatiOOTB it is not killer sharp. But when you sharpen it,it can take a wicked edge. It is a 5 star knife for the price you pay. Also I must say,great customer service. Special thanks to Mark. I will buy from you again.0.3By: andyphilly paNice light knife in great steal but rather rough grind and thick behind the edge. That being said thin this bad boy out and fix the geometry a bit and you have a great work horse. Busted down a case of roasters with no problem with no chipping. If you want a great piece of steel you can make fit your needs for the price it’s tough to beat. I sanded the ho and tunged the heck out of it and I must say I love this knife. Took a lot of work but I think it’s worth it.0.3By: AlexLouisianaThis is a great knife for every-day use. The blade is wide and sturdy; the knife well-balanced in the hand. The blade takes an easy edge and holds it well. After some use,the kurochi takes on a lovely patina. This is a reasonably-priced knife to use and enjoy daily.0.3
The gyuto is Japan answer to the Western chef knife — a versatile, all-purpose blade that handles vegetables, proteins, and fish with equal confidence. At 210mm this one is a practical everyday length, long enough for most kitchen tasks without feeling unwieldy. The hammer-forged Shirogami #1 core is clad in soft iron that develops a rich patina over time, and the grind is particularly impressive for the price, with a behind-the-edge thinness that translates directly into effortless cutting performance. The walnut octagonal handle with black pakka wood ferrule rounds out a knife that looks and feels far more expensive than it is.
Customers with serious knife knowledge reserve special praise for this gyuto. A professional knife sharpener with years of experience calls it a standout edge-taker, reporting exceptional sharpness scores after time on the stones and noting it remains a daily go-to after two years of regular use. Others are impressed right out of the box, with the Shirogami steel living up to its reputation from the very first cuts.
Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Shirogami #1 (White Paper Steel)
- Cladding: Soft Iron
- HRC: 60+
- Edge Grind: 50/50
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.6 oz (159 g)
- Blade Length: 214 mm
- Total Length: 360 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 51 mm
The honesuki is a traditional Japanese boning knife designed specifically for breaking down poultry. Its stiff, triangular blade and acute tip give it the precision and leverage needed to work cleanly around joints, separate skin, and navigate the contours of chicken and other birds with minimal waste. At 155mm it is compact enough for controlled in-hand work while still having plenty of reach for a full bird. The Shirogami #1 core clad in soft iron gives it the sharpness and edge retention that make repetitive butchery work far less taxing, and the walnut octagonal handle with black pakka wood ferrule keeps it comfortable through long prep sessions.
Customers are consistently impressed by how much this honesuki delivers at its price point. It arrives sharp out of the box and excels at exactly the tasks it was designed for — parting poultry and handling smaller prep work with equal ease. Several professional cooks note it pulls double duty as a petty, making it one of the more versatile knives in the Yamashin line. The kurouchi finish earns particular praise for its durability, holding up well through months of daily use and repeated sharpening sessions. Minor hand-finishing variations are noted here and there — a reminder that each knife is shaped by hand — but nothing that affects performance, and nothing that detracts from the overall value.
Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Shirogami #1 (White Paper Steel)
- Cladding: Soft Iron
- HRC: 60+
- Edge Grind: 50/50
- Handle: Octagonal Walnut
- Ferrule: Black Pakka Wood
- Weight: 3.2 oz (91 g)
- Blade Length: 155 mm
- Total Length: 290 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 36 mm
The kiri cleaver occupies a unique space in the Japanese kitchen knife world — taller than a standard bunka or nakiri but far more nimble than a Western cleaver. At 85mm tall and 186mm long, it handles vegetables, proteins, and herbs with equal confidence, and the generous blade height makes transferring cut ingredients from board to pan completely effortless. The hammer-forged Shirogami #1 core is clad in soft iron that develops a rich patina over time, and the 50/50 grind gives it an approachable, easy-to-sharpen profile that rewards cooks at every skill level. The walnut octagonal handle with black pakka wood ferrule rounds out a knife that punches well above its price.
Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Shirogami #1 (White Paper Steel)
- Cladding: Soft Iron
- HRC: 60+
- Edge Grind: 50/50
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 7.8 oz (221 g)
- Blade Length: 186 mm
- Total Length: 350 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 85 mm
This nakiri is hammer-forged in a san mai construction, with a Shirogami #1 core clad in soft iron that develops a beautiful patina over time. The nakiri profile — flat edge, tall blade, squared tip — is purpose-built for vegetable work, delivering clean, efficient cuts with minimal effort. The grind on these knives is particularly impressive for the price, giving them a behind-the-edge thinness that translates directly into cutting performance. The walnut octagonal handle with black pakka wood ferrule is a recent upgrade that adds a touch of warmth and refinement to an already excellent package.
Customers who pick up the Yamashin line rarely stop at one knife. They consistently praise the out-of-the-box sharpness, the rustic kurouchi aesthetic, and the extra blade height that makes scooping cut vegetables from board to pan effortless. The fit and finish earn high marks across the board, and the easy-sharpening character of the Shirogami #1 steel keeps it performing like new with minimal upkeep.
Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Shirogami #1 (White Paper Steel)
- Cladding: Soft Iron
- HRC: 60+
- Edge Grind: 50/50
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 6.4 oz (181 g)
- Blade Length: 166 mm
- Total Length: 315 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 54 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yamashin-w1-tp120||item-1||solidtemplate||yamashin1||https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-tall-petty-120mm-10.png||||||Yamashin White #1 Tall Petty 120mm||YS-KB120W-OW||shopbysteel > white1steel > yamashin1||Shop by Steel > White #1 Steel > Yamashin White #1 > ||75.000 ||||||||||||1||1||0||0||||||||Yamashin works out of Tosa, Japan — one of the country's most prolific knife-making regions — and has spent generations building a reputation for blades that earn their place in a working kitchen. No frills, no shortcuts, just honest construction and real cutting performance. Shirogami — meaning white paper steel — is among the purest carbon steels available, prized by sharpening enthusiasts for how easily it takes a razor edge and how well it holds it through heavy use.
This petty is hammer-forged in a san mai construction, with a Shirogami #1 core clad in soft iron that develops a beautiful patina over time. At 120mm, it is a natural fit for in-hand work — peeling, trimming, and detail cuts where a longer blade would feel unwieldy. The extra blade height of 40mm sets it apart from most petties in this size range, adding useful knuckle clearance and making it easy to scoop small cuts from the board. The walnut octagonal handle with black pakka wood ferrule completes a knife that looks and feels far more expensive than it is.
Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.- Maker: Yamashin
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Shirogami #1 (White Paper Steel)
- Cladding: Soft Iron
- HRC: 60+
- Edge Grind: 50/50
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 2.7 oz (78 g)
- Blade Length: 127 mm
- Total Length: 255 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yakogy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/yamato-kon-gou-gyuto-210mm-75.png||||||Yamato White #2 Kon-gou Gyuto 210mm||YKON-G210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||260.000 ||||||||||||1||1||1||0||||||||Based in Osaka Japan, Yamato's craftsmen have developed two distinct lines using White #2 carbon steel: Kon-gou and Oboro. The Kon-gou series boasts a migaki finish with a natural stone finish along the cladding line, while the Oboro line features a slender geometry and kasumi finish on the soft iron cladding. The knife you see here is the Kon-gou series.
The gyuto, or chef's knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you won't regret.- Brand Yamato
- Location: Sakai/Osaka Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Shirogami #2
- Cladding: Iron
- Edge Grind: Even, 50/50
- Handle: Burnt Chestnut, D-shaped
- Weight: 5.6 oz (160 g)
- Blade Length: 218 mm
- Total Length: 375 mm
- Spine Thickness at Base: 3.3 mm
- Blade Height at Base: 51.9 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yaobgy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/yamato-oboro-gyuto-210mm-53.png||||||Yamato White #2 Oboro Gyuto 210mm||YOBO-G210||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||275.000 ||||||||||||1||1||1||0||||||||Based in Osaka Japan, Yamato's craftsmen have developed two distinct lines using White #2 carbon steel: Kon-gou and Oboro. The Kon-gou series boasts a migaki finish with a natural stone finish along the cladding line, while the Oboro line features a slender geometry and kasumi finish on the soft iron cladding. The knife you see here is the Oboro series.
The gyuto, or chef's knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you won't regret.- Brand Yamato
- Location: Sakai/Osaka Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Shirogami #2
- Cladding: Iron
- Edge Grind: Even, 50/50
- Handle: Burnt Chestnut, D-shaped
- Weight: 5.3 oz (150 g)
- Blade Length: 217 mm
- Total Length: 373 mm
- Spine Thickness at Base: 3.2 mm
- Blade Height at Base: 52.0 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|sashimi-knives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/yanagibas-85.png||||||Yanagibas||||resources||Knife Types > ||||||||||||||1||1||0||0||||210yanagiba yanagibas240mm yanagibas270mm yanagibas300mm lehaya ya33||||Yanagibas are traditional style Japanese slicing knives that typically have a single bevel grind, meaning they are sharpened mostly on one side for a much sharper cutting edge. Yanagibas are used primarily by Sushi chefs to thinly slice fish, but the knife is increasingly popular with western cooks for a multitude of protein slicing tasks.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yanagibas240mm||item.||solidtemplate||sashimi-knives||https://s.turbifycdn.com/aah/chefknivestogo/yanagibas-up-to-240mm-80.png||||||Yanagibas 240mm||||resources > sashimi-knives||Knife Types > Yanagibas > ||||||||||||||0||1||0||0||||enwh2ya24 ki24yabl2 kidaya24wh1 sawh2ya24 sawh2ya24le tainya24 tainya24leha tatowh2ya24 tash2ya24 tohaya24 toshya24||||Here is our selection of 240mm yanagibas, also known as yanagis. These are single edged slicing knives that are most often used in traditional Japanese professional settings like sushi bars. They're ideal for slicing thin sashimi but can be used in place of a carving knife for many other tasks.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yanagibas270mm||item.||solidtemplate||sashimi-knives||https://s.turbifycdn.com/aah/chefknivestogo/yanagibas-270mm-101.png||||||Yanagibas 270mm||||resources > sashimi-knives||Knife Types > Yanagibas > ||||||||||||||0||1||0||0||||doiblst27yae enwh2ya27 ki27yabl2 kidaya27wh1 moritaka11 risawh2ya27 sabl2ya27 tatowh2ya27 tainya27 tainya27leha tash2ya27 toshya27 tohaya27||||Yanagibas are Japanese slicing knives that are primarily used in sushi preparation but they can also be used as a general purpose carving knife as well. The knives have a hollow ground back and a convexed grind on the front so most of these are right or left hand specific. Some makers call their 2 sided slicers Yanagibas as well but these are usually considered Sujihikis. If you have questions check the individual item pages for more information.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yanagibas300mm||item.||solidtemplate||sashimi-knives||https://s.turbifycdn.com/aah/chefknivestogo/yanagibas-300mm-103.png||||||Yanagibas 300mm||||resources > sashimi-knives||Knife Types > Yanagibas > ||||||tojiro6||||||||0||1||0||0||||enwh2ya30 ki30yabl2 kiwh1daya30 sawh2ya30leh tahobl2sa30 satahebl2key tatowh2ya30 homura1 homura tainya30 satahoguke30 tainya30leha notsure takayuki1 tash2ya30 toshya30||||Here you will find our complete selection of 300mm yanagibas. Yanagibas are also called sashimi knives and yanagis and they're used for slicing fish by Japanese sushi cooks. They also make excellent carving knives. These knives are normally made with a one sided edge that is concave on the back. There are some makers that do 2 sided slicers that call them yanagibas but we tend to call and classify these as sujihikis.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|ya33||item.||solidtemplate||sashimi-knives||https://s.turbifycdn.com/aah/chefknivestogo/yanagibas-330-360mm-79.png||||||Yanagibas 330-360mm||||resources > sashimi-knives||Knife Types > Yanagibas > ||||||||||||||0||1||0||0||||tatowh2ya33 notsure tazagisa33 tazagisa36||||The yanagiba - literally willow blade - is Japans traditional sashimi knife, ground to a single bevel and built for the long drawing cuts that produce clean, undamaged slices of raw fish. Yanagibas in the 330mm to 360mm range are used by professional sushi chefs, where the extra length allows single-stroke cuts through the longest pieces. Browse our full selection.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|210yanagiba||item.||solidtemplate||sashimi-knives||https://s.turbifycdn.com/aah/chefknivestogo/210yanagiba-47.png||||||Yanagibas up to 220mm||||resources > sashimi-knives||Knife Types > Yanagibas > ||||||||||||||0||1||0||0||||kidawh1ya21 ki21yabl2 moasyasu21 sawh2ya21 tastclassmya tash2ya21 21yasa||||Here is our selection of Yanagibas up to 220mm in size which is about 8 inches. Yanagibas are Japanese slicing knives. They are typically but not always ground asymmetrically and you need to pay attention to whether the knife is for right or left handed users. Some small blacksmiths call their two sided slicers yanagibas which makes things confusing. Most others call them sujihikis. Just pay attention to each item page to see what the grind of the knife is.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yayukn||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/yasha-yukawa-knives-59.png||||||Yasha Yukawa Knives||||specials > forknco||Resources > For Knife Collectors > ||||||||||||||0||1||0||0||||si21gyunsa chwoco||||Yasha Yukawa is a skilled artisan based in Japan who creates exceptional kitchen knives by hand, using traditional forging techniques passed down for generations. Each blade reflects his dedication to detail, blending form and function into a tool that performs beautifully in both professional and home kitchens.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yawibopekn||item-1||solidtemplate||honesuki||https://s.turbifycdn.com/aah/chefknivestogo/yasunori-wild-boar-peeling-knife-62.png||||||Yasunori Blue #1 Boning Knife 90mm||HA1-W090||resources > honesuki||Knife Types > Honesukis > ||85.000 ||||||||||||1||1||1||0||||||||This knife is made in Japan for hunters who need something that can skin a boar or a deer. The knife is single-sided with a right-handed grind and would be a good knife for butchering and breaking down poultry. It's made with Blue #1 steel.
- Maker: Yasunori
- Construction: Hammer Forged, Single Grind
- Right-Handed Grind
- Edge Steel: Blue #1
- Cladding: Soft Iron
- Finish: Kurouchi
- Handle: Oak Oval
- Ferrule: Black Plastic
- Weight: 2.2 oz (64 g)
- Blade Length: 95 mm
- Total Length: 214 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/yasunori-bunka-165mm-139.png||||||Yasunori Blue #2 Bunka 165mm||KYA-B17J||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||155.000 ||||||||||||1||1||1||0||||||||We love finding new blacksmiths, especially when they are offering a limited range of intriguing knives at attractive prices. Such is the case with Yasunori. This is a small blacksmith enterprise that is located in the Miki region of Japan. Yasunori-san is the sole proprietor, forging, heat treating, grinding, and edging every blade.
The Yasunori bunka is a fun and functional kitchen knife. It combines many of the attributes of a nakiri and a santoku in a package that is both versatile and efficient. At 165mm, it is a short blade. There is a gentle curve to the belly almost along the entire length of the edge.
It is constructed with a core of Blue #2 carbon steel with an outer layer of a softer stainless steel. It is quite light and, together with the short blade length, makes for a very nimble cutter. The blade face has been given a nice horizontal brush finish and is decorated with some good-looking, hand-chiseled kanji. The blade is attached to a traditional octagonal handle made from walnut and pakka wood.
This is a really well-executed item that has many features not found on knives at this price point. Highly recommended.- Brand: Yasunori
- Location: Miki City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2
- HRC: 62
- Weight: 3.8 oz (108 g)
- Blade Length: 165 mm
- Total Length: 297 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2fu16||item-1||solidtemplate||funayukiknives||https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-funayuki-165mm-261.png||||||Yasunori Blue #2 Funayuki 165mm||KYA-F18J||resources > funayukiknives||Knife Types > Funayukis > ||155.000 ||||||||||||1||1||1||0||||||||Yasunori is a new company we recently discovered on our trip to Japan. They are a small shop producing a limited range of kitchen knives at very reasonable prices. Owner Yasunori-san undertakes the entire production himself, from forging to heat treating, grinding, and edging.
Rather than using cost-saving methods like kurouchi finishes and cheap handles, his blades feature attractive brushed lower blade roads and hairline finishes. He even hand-engraves the fine kanji script that decorates the blade.
He uses Blue #2 as the core steel which is then covered with a soft stainless awasi. Adding a stainless outer layer reduces maintenance to a minimum and strengthens the blade while reducing weight. Of course, you will need to keep it dry and clean between uses as the core carbon steel will rust if left wet.
This is a classic funayuki in that it has a fairly flat blade profile with relatively little belly. It is a short knife, which is a great complement or replacement for a gyuto or chef knife. It really is a jack of all trades in the kitchen and a bargain for what it represents in materials and execution. We are very pleased to be the first seller of these interesting knives in the USA.- Weight: 4.0 oz (112 g)
- Blade Length: 165 mm
- Total Length: 303 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 44 mm
- Handle: Octagonal Walnut
- Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yabl2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-nakiri-165mm-308.png||||||Yasunori Blue #2 Nakiri 165mm||KYA-N16J||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||155.000 ||||||||||||1||1||1||0||||||||The nakiri has become a popular blade design in both professional and home kitchens. It has a unique shape designed primarily as a vegetable cutter. "Nakiri" is Japanese for "cutting greens," and this blade does so with consummate ease. As the nakiri is primarily a vegetable cutter, they are made thin to avoid wedging on harder ingredients.
There are two main styles of nakiri. The most popular is the Kakugata, which is featured here. It has a very square-looking blade with a flat profile. The Higashgata, or Kantogata, is less common and it features a rounded heel and curved cutting edge.
These nice quality knives are a real bargain! They feature Blue #2 steel as the core with a soft stainless cladding to protect and strengthen the cutting steel. The blade is finished with a nice hairline finish and some fine hand-chiseled kanji. It is supplied with a well-made walnut and pakka wood handle.
Yasunori is a very small blacksmith shop located in central Japan and they make knives primarily for their domestic market. CKTG is their first retail customer outside of Japan and we're always excited to bring unique items from small blacksmiths that you can't find anywhere else.- Weight: 4.8 oz (136 g)
- Blade Length: 159 mm
- Total Length: 300 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 48 mm
- Edge Steel: Blue #2
- HRC: 62+-
- Cladding: Stainless
- Finish: Hair Line/Sand Blast
- Edge Grind: Even +-
- Handle: Octagonal Walnut
- Ferrule: Pakka Wood
- Engraving: Hand-Engraved Kanji||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yobl2sa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/yosunori-blue-2-santoku-165mm-70.png||||||Yasunori Blue #2 Santoku 165mm||KYA-S16J||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||155.000 ||||||||||||1||1||1||0||||||||If you seek a knife that can do most things well, while representing outstanding value for money, then we have something for you to consider in the excellent Yasunori Blue #2 Santoku 165mm.
This small knife has big aspirations and will fulfill many roles in your kitchen. The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly, which will excel with push and pull cutting. The santoku is a wonderful all-around slicer and dicer that is becoming a first-choice blade in many home kitchens. Its tall blade gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
We really like the grinds of this knife, along with the interestingly formed shinogi, most rare in this price range. The Blue #2 core is clad with a soft stainless steel in the san-mai style of awase. The spine is nicely tapered to the tip, and the hand-engraved kanji really adds to the look and value. Fit and finish are really good at this price, and the handle is well-made. An outstanding value in every way.- Edge Steel: Blue #2
- HRC: 62+-
- Cladding: Stainless
- Finish: Hair Line/Sand Blast
- Handle: Octagonal Walnut
- Ferrule: Black Pakka Wood
- Edge Grind: Even +-
- Engraving: Hand-Engraved Kanji
- Weight: 4.2 oz (120 g)
- Blade Length: 165 mm
- Total Length: 302 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yasunoriknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/yasunori-knives-64.png||||||Yasunori Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||yawibopekn yabu16 yabl2fu16 yabl2na16 yobl2sa16 yavggy21||||Yasunori Knives. We just recently located this small blacksmith in Miki region. He is forging, doing heat-treating, grinding and edging, all alone in his small shop. Currently, all of his production is for the domestic Japanese market (except for Chefknivestogo).||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yavggy21||item-1||solidtemplate||21wehagy||https://s.turbifycdn.com/aah/chefknivestogo/yasunori-vg10-gyuto-210mm-84.png||||||Yasunori VG-10 Warikomi Damascus Gyuto 210mm||YVT-G21W||resources > gyutos > gyutos210mm > 21wehagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Western Handled Gyutos > ||185.000 ||||||||||||1||1||1||0||||||||Yasunori makes great knives that are also great bang for the buck. This good-looking gyuto knife is a new departure for them, but it still adheres to those primary business goals. The knife is a looker in every way. Made from VG-10 stainless steel, the inner core is beautifully clad with a softer stainless steel that has a lovely Damascus pattern. The cladding process is called warikomi. The upper blade road is treated to a hammer finish, which accentuates the pattering and aids with food release.
The blade is a mid-length 210mm, which many chefs deem the perfect size for almost every normal kitchen task and kitchen space. It has a good height-to-length ratio for better hand-to-board clearance. The blade is mated to a stainless bolster, which in turn is attached to the black western handle. Three rivets are used to attach it to the tang. This is a well-made chef knife that is easy to maintain, and it takes a good edge and holds it. The handle feels comfortable and the overall balance is really well achieved. Add all this to a very fair price and we believe this is a strong new addition to the Yasunori catalog.- Maker: Yasunori
- Location: Miki City Japan
- Edge Steel: VG10 Stainless Steel
- Weight: 6.5 oz (184 g)
- Blade Length: 211 mm
- Total Length: 340 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yokn||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/yoshimune-knives-97.png||||||Yoshikane Knives||||shopbysteel > white2steel||Shop by Steel > White #2 Steel > ||||||||||||||0||1||0||0||||yoshikane1 yoshikane-skd-bunka-165mm yoskdnagy21 yowh2nasu24 yosg2ki21 yoshikane yowh2naki24 yowh2nape15 yowh2nabu16 yowh2nana16 yowh2nasa16 yowh2nagy21 yowh2naki21 yowh2nagy24||||Yoshikane knives are crafted by Yamamoto San at Yoshikane Hamono in Sanjo City, Japan — a region celebrated for its bladesmithing heritage. Hammer forged from either SKD semi-stainless or White #2 carbon steel and ground exceptionally thin, these knives deliver outstanding cutting performance with beautiful nashiji finishes that reflect true small shop craftsmanship.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoshikane-skd-bunka-165mm||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-bunka-165mm-13.png||||||Yoshikane SKD Nashiji Bunka 165mm||YO-SKD-B165||shopbysteel > white2steel > yokn||Shop by Steel > White #2 Steel > Yoshikane Knives > ||340.000 ||||||||||||1||1||0||0||||||||Yamamoto San has been crafting knives at Yoshikane Hamono in Sanjo City for years, working out of a small shop in one of Japan's most celebrated bladesmithing regions. Niigata Prefecture has produced skilled metalworkers for centuries, and Sanjo sits at the center of that tradition. What sets Yoshikane apart is the combination of small shop attentiveness and genuine technical skill - every knife is hammer forged, ground exceptionally thin, and finished with the kind of care that larger production houses simply cannot replicate.
This bunka is built around SKD semi-stainless tool steel, hardened to HRC 63, which delivers excellent edge retention and toughness in a steel that is more forgiving than traditional carbon. The san mai construction sandwiches the SKD core between stainless cladding, keeping maintenance manageable while preserving the performance of the inner steel. Yamamoto San grinds these blades exceptionally thin behind the edge, and that geometry is where the real cutting performance lives. The nashiji (pear skin) finish gives the blade a textured, misty appearance that adds visual depth and hides light use marks over time. An ebony octagonal handle completes the knife with a grip that is comfortable, durable, and well-suited to long prep sessions. The bunka format itself is one of the most versatile profiles in the Japanese kitchen, with its upswept spine and pointed tip handling vegetables, proteins, and detail work with equal ease.
Care Instructions: SKD is a semi-stainless tool steel, and while it resists corrosion better than traditional carbon steels, it still rewards attentive care. Hand wash and dry after each use, and avoid leaving acidic foods on the blade for extended periods. Use wood or rubber cutting boards only and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to preserve the thin grind, and strop regularly to maintain peak performance.
Each knife is made by hand so measurements may vary.- Blacksmith: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: SKD Semi-Stainless
- Cladding: Stainless
- HRC: 63+-
- Finish: Nashiji (Pear Skin)
- Handle: Ebony Octagonal
- Weight: 5.8 oz (164 g)
- Blade Length: 169 mm
- Total Length: 315 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoskdnagy21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-gyuto-210mm-275.png||||||Yoshikane SKD Nashiji Gyuto 210mm||YO-SKD-G210||newarrivals||New Arrivals > ||420.000 ||||||||||||1||1||1||0||||||||Yoshikane knives are widely regarded as some of the finest blades produced in Japan. Crafted in Sanjo City by Yoshikane Hamono, these knives reflect the outstanding craftsmanship the region is known for. Mr. Yamamoto is a master at creating exciting finishes and styles, and his blades are meticulously made with excellent fit and finish. This knife features SKD-12 semi-stainless steel with stainless cladding and a classic nashiji finish that gives the blade a refined rustic appearance. It is paired with a premium ebony octagonal handle that adds balance, durability, and a timeless look to the knife.
SKD-12 is a semi-stainless tool steel that offers excellent edge retention while still being relatively easy to sharpen on water stones. Yoshikane knives are ground very thin behind the edge, which results in an amazing cutting experience with exceptional glide through ingredients and outstanding precision. Because the edge geometry is thin, steep, and highly refined—especially out of the box—care should be taken during use. Avoid twisting the blade or cutting very hard materials to prevent chipping and maintain the superb edge performance these knives are known for.
Care Instructions: Hand wash and dry after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Although SKD-12 is semi-stainless, it is still best practice to wipe the blade dry after use. Use a soft wood or rubber cutting board and sharpen periodically with quality water stones to maintain peak performance.
Each knife is made by hand so measurements may vary.- Blacksmith: Yamamoto San
- Maker: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: SKD-12 Semi Stainless Steel
- Hardness: HRC 63 ±
- Cladding: Stainless
- Finish: Nashiji
- Edge Grind: Even (See Choil Photo)
- Weight: 5.9 oz (168 g)
- Blade Length: 214 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 52 mm
- Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoshikane||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-100.png||||||Yoshikane SKD Nashiji Gyuto 240mm||YO-SKD-G240||shopbysteel > white2steel > yokn||Shop by Steel > White #2 Steel > Yoshikane Knives > ||425.000 ||||||||2.000 ||||1||1||1||0||||||||The 240mm gyuto is where Yamamoto San at Yoshikane Hamono really shows what his thin grind is capable of. At this length, the blade has the reach and the forward weight to work through larger prep volumes with ease, and the SKD semi-stainless core - hardened to HRC 63 - holds an edge long enough to make that work count. Yoshikane Hamono operates out of a small shop in Sanjo City, Niigata Prefecture, one of Japan's most accomplished bladesmithing regions, and Yamamoto San has built his reputation on hammer-forged knives that deliver genuine performance in a well-considered package.
The san mai construction wraps the SKD hagane (inner core steel) in stainless jigane (outer cladding steel), giving the blade meaningful corrosion resistance while keeping maintenance straightforward. The grind is where this knife earns its following - ground exceptionally thin behind the edge, it moves through product with very little resistance, a quality that becomes more apparent the longer the prep session runs. The nashiji (pear skin) finish gives the flat of the blade a softly textured, misty surface that adds visual depth and wears in naturally over time. An ebony octagonal handle rounds out the knife with a refined grip well suited to the length and weight of the 240mm format.
What Customers Are Saying: Owners of this knife describe the cutting performance as something that has to be experienced firsthand to fully appreciate - the combination of the thin grind and SKD steel at HRC 63 produces a cutter that consistently earns top marks from those who have put it to work in a real kitchen setting.
Care Instructions: SKD is a semi-stainless tool steel, and while it resists corrosion better than traditional carbon steels, it still rewards attentive care. Hand wash and dry after each use, and avoid leaving acidic foods on the blade for extended periods. Use wood or rubber cutting boards only, and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to preserve the thin grind, and strop regularly to maintain peak performance.
Each knife is made by hand so measurements may vary.- Blacksmith: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: SKD Semi-Stainless
- Cladding: Stainless
- HRC: 63+-
- Finish: Nashiji (Pear Skin)
- Handle: Ebony Octagonal
- Weight: 7.4 oz (212 g)
- Blade Length: 243 mm
- Total Length: 399 mm
- Spine Thickness at Base: 4 mm
- Blade Height: 50 mm
- Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yosg2ki21||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-kiritsuke-210mm-103.png||||||Yoshikane SKD Nashiji Kiritsuke 210mm||YO-SKD-K210||newarrivals||New Arrivals > ||420.000 ||||||||2.000 ||||1||1||1||0||||||||Sanjo City in Niigata Prefecture has been producing bladed tools for centuries, and Yoshikane Hamono is one of the region's most respected small production shops. Yamamoto San has built his reputation on hammer-forged knives that are ground exceptionally thin and finished with the kind of hands-on attention that only a small operation can sustain. Every knife that leaves the shop reflects that standard - consistent geometry, clean fit and finish, and a clarity of purpose that comes through the moment the knife is in hand.
The kiritsuke is a format traditionally associated with experienced cooks, combining the flat profile of a yanagiba with an angled tip that gives it more versatility across prep tasks. This 210mm version is built around SKD semi-stainless tool steel, hardened to HRC 63, which delivers strong edge retention in a steel that is more forgiving day to day than traditional carbon. The san mai construction wraps the SKD core in stainless cladding, keeping maintenance practical while letting the hagane (inner core steel) do its work at the edge. The nashiji (pear skin) finish gives the blade a softly textured, misty surface that ages well with use, and the ebony octagonal handle provides a refined look and a secure grip through extended prep sessions. Note that handle specifications have been updated - trust the current photos for the most accurate representation.
What Customers Are Saying: Owners consistently point to the out-of-the-box edge and the overall fit and finish as standout qualities, with one long-term Yoshikane convert noting that the knife won him over immediately after his first use. The balance point sits just forward of the handle, which most find comfortable and well-suited to the kiritsuke format. A few users have noted that the slender, polished handle can feel less grippy than a more textured option, particularly given the weight of the blade - something worth considering for cooks who prefer a chunkier handle feel.
Care Instructions: SKD is a semi-stainless tool steel, and while it resists corrosion better than traditional carbon steels, it still rewards attentive care. Hand wash and dry after each use, and avoid leaving acidic foods on the blade for extended periods. Use wood or rubber cutting boards only, and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to preserve the thin grind, and strop regularly to maintain peak performance.
Each knife is made by hand so measurements may vary.- Blacksmith: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: SKD Semi-Stainless
- Cladding: Stainless
- HRC: 63+-
- Finish: Nashiji (Pear Skin)
- Handle: Ebony Octagonal
- Weight: 7.6 oz (216 g)
- Blade Length: 212 mm
- Total Length: 369 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yowh2naki24||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-kiritsuke-240mm-75.png||||||Yoshikane SKD Nashiji Kiritsuke 240mm||YO-SKD-K240||shopbysteel > white2steel > yokn||Shop by Steel > White #2 Steel > Yoshikane Knives > ||430.000 ||||||||||||1||1||1||0||||||||Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are always meticulously made.
- Blacksmith: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: SKD
- Hardness: HRC 63+-
- Cladding: Stainless
- Finish: Nashiji
- Handle: Wenge Octagonal
- Ferrule: Black Buffalo Horn
- Weight: 8 oz (226 g)
- Blade Length: 242 mm
- Total Length: 400 mm
- Spine Thickness at Base: 4 mm
- Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoshikane1||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-103.png||||||Yoshikane SKD Nashiji Nakiri 165mm||YO-SKD-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||330.000 ||||||||||||1||1||1||0||||||||Yoshikane knives are widely regarded as some of the finest blades produced in Japan. Crafted in Sanjo City by Yoshikane Hamono, these knives reflect the outstanding craftsmanship the region is known for. Mr. Yamamoto is a master at creating beautiful finishes and precise grinds, and his blades are consistently made with meticulous attention to detail. This SKD Nashiji Nakiri is a great example of his work, combining elegant aesthetics with excellent cutting performance. The blade is paired with a durable ebony octagonal handle that complements the refined character of the knife.
The core steel is SKD-12 semi-stainless tool steel, which offers excellent edge retention while remaining relatively easy to sharpen on water stones. Yoshikane knives are ground very thin behind the edge, which produces an outstanding cutting experience with smooth glide and excellent food release. Because the edge geometry is thin, steep, and highly refined—especially out of the box—care should be taken during use. Avoid twisting the blade or cutting very hard materials to prevent chipping and preserve the exceptional performance these knives are known for.
Care Instructions: Hand wash and dry after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Although SKD-12 is semi-stainless, it is best practice to wipe the blade dry after use. Use a soft wood or rubber cutting board and sharpen periodically with quality water stones to maintain peak performance.- Blacksmith: Yamamoto San
- Maker: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: SKD-12 Semi Stainless Steel
- Hardness: HRC 63 ±
- Cladding: Stainless
- Finish: Nashiji
- Edge Grind: Even (See Choil Photo)
- Logo: Laser Engraved
- Weight: 7.1 oz (202 g)
- Blade Length: 165 mm
- Total Length: 318 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 53 mm
- Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yowh2nasu24||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-sujihiki-240mm-199.png||||||Yoshikane SKD Nashiji Sujihiki 240mm||YO-SKD-S240||shopbysteel > white2steel > yokn||Shop by Steel > White #2 Steel > Yoshikane Knives > ||420.000 ||||||||2.000 ||||1||1||1||0||||||||Yoshikane knives represent some of the finest craftsmanship coming out of Sanjo City, Japan. Forged by Yoshikane Hamono and crafted under the guidance of master blacksmith Yamamoto san, these blades are known for their meticulous fit and finish, along with their distinctive nashiji texture. The result is a knife that blends traditional Japanese aesthetics with precise, performance-driven design. This knife is paired with a handsome ebony octagonal handle that offers excellent balance and a classic look.
The core steel is SKD-12 semi-stainless tool steel, a favorite among enthusiasts for its excellent edge retention and relatively easy sharpening. Yoshikane knives are ground very thin behind the edge, delivering an exceptional cutting experience with smooth glide and impressive precision. Because the edge geometry is thin, steep, and highly refined—especially out of the box—care should be taken during use. Avoid twisting the blade or cutting very hard materials to prevent chipping and preserve the outstanding performance these knives are known for.
Care Instructions: Hand wash and dry after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Although SKD-12 is semi-stainless, it is still best practice to wipe the blade dry after use. Use a soft wood or rubber cutting board and sharpen periodically with quality water stones to maintain peak performance.- Blacksmith: Yamamoto San
- Maker: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: SKD-12 Semi Stainless Steel
- Hardness: HRC 63 ±
- Cladding: Stainless
- Finish: Nashiji
- Edge Grind: Even (See Choil Photo)
- Weight: 6.6 oz (188 g)
- Blade Length: 243 mm
- Total Length: 402 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 40 mm
- Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yowh2nabu16||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-bunka-165mm-61.png||||||Yoshikane White #2 Nashiji Bunka 165mm||YO-W2-B165||shopbysteel > white2steel > yokn||Shop by Steel > White #2 Steel > Yoshikane Knives > ||325.000 ||||||||||||1||1||1||0||||||||The bunka format is one of the most capable all-purpose profiles in the Japanese kitchen, and this White #2 version from Yoshikane Hamono shows why Yamamoto San has earned such a loyal following. Working out of a small shop in Sanjo City, Niigata Prefecture - one of Japan's most storied bladesmithing regions - Yamamoto San produces knives that reflect genuine small shop craftsmanship in every detail. Every blade is hammer forged, ground exceptionally thin, and finished with an attentiveness that simply cannot be scaled up.
This bunka is built around White #2 carbon steel, a classic choice among Japanese blacksmiths for its purity, responsiveness on the stone, and the exceptionally keen edge it is capable of taking. The san mai construction sandwiches the White #2 core between stainless cladding, offering some corrosion protection while keeping the reactive hagane (inner core steel) performing at its best. Yamamoto San grinds these blades thin behind the edge, and that geometry translates directly into cutting performance - less resistance, cleaner cuts, and a feel that heavier blades cannot match. The nashiji (pear skin) finish gives the blade a softly textured, misty appearance that adds visual character and hides light use marks well over time. An ebony octagonal handle rounds out the package with a grip that is comfortable, durable, and well-suited to extended prep work.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the surface for any length of time. Hand wash only - never the dishwasher. Apply a light coat of camellia oil if storing for an extended period. Use wood or rubber cutting boards and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to maintain the thin grind, and strop regularly to keep the edge at its best.- Blacksmith: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2
- Cladding: Stainless
- HRC: 63+-
- Finish: Nashiji (Pear Skin)
- Handle: Ebony Octagonal
- Weight: 6.1 oz (174 g)
- Blade Length: 169 mm
- Total Length: 315 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 51 mm
The gyuto - Japan's all-purpose chef knife - is where a thin grind and a responsive steel pay off most, and this 210mm version delivers exactly that. The White #2 core is hardened to HRC 63 and wrapped in san mai construction with stainless jigane (outer cladding steel), giving the blade meaningful corrosion resistance while keeping the reactive hagane (inner core steel) at the cutting edge where it belongs. Yamamoto San grinds these blades exceptionally thin behind the edge, and at 213mm with a blade height of 48mm the proportions are lean and nimble - well suited to cooks who prefer a knife that moves quickly through the cut. The nashiji (pear skin) finish gives the flat of the blade a softly textured, misty surface that develops character with use, while the ebony octagonal handle provides a secure, comfortable grip through long prep sessions.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving acidic foods on the surface for any length of time. Hand wash only - never the dishwasher. Apply a light coat of camellia oil if storing the knife for an extended period. Use wood or rubber cutting boards only and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to maintain the thin grind, and strop regularly to keep the edge performing at its best.- Blacksmith: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2
- Cladding: Stainless
- HRC: 63+-
- Finish: Nashiji (Pear Skin)
- Handle: Ebony Octagonal
- Weight: 6.2 oz (176 g)
- Blade Length: 213 mm
- Total Length: 362 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 48 mm
White #2 carbon steel is prized for its ability to take an extremely keen edge and for how easily it sharpens on water stones. Yoshikane grinds their knives very thin behind the edge, which results in an amazing cutting experience with excellent food separation and smooth glide through ingredients. Because the edge geometry is thin, steep, and highly refined—especially out of the box—care should be taken during use. Avoid twisting or cutting very hard materials to prevent chipping and preserve the superb edge performance these knives are known for.
Care Instructions: Hand wash and dry after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. White #2 carbon steel will develop a natural patina with use. Use a soft wood or rubber cutting board and sharpen periodically with quality water stones to maintain peak performance.- Blacksmith: Yamamoto San
- Maker: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2 Carbon Steel
- Hardness: HRC 63 ±
- Cladding: Stainless
- Finish: Nashiji
- Edge Grind: Even (See Choil Photo)
- Weight: 6.4 oz (182 g)
- Blade Length: 245 mm
- Total Length: 405 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 50 mm
- Handle: Solid Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yowh2naki21||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-kiritsuke-210mm-117.png||||||Yoshikane White #2 Nashiji Kiritsuke 210mm||YO-W2-K210||shopbysteel > white2steel > yokn||Shop by Steel > White #2 Steel > Yoshikane Knives > ||405.000 ||||||||||||1||1||1||0||||||||Yoshikane knives are widely regarded as some of the finest blades produced in Sanjo City, Japan. Crafted by Yoshikane Hamono under the guidance of master blacksmith Yamamoto san, these knives are known for their excellent fit and finish and their distinctive nashiji texture. Each blade reflects the careful workmanship and traditional techniques that have made Yoshikane a favorite among professional chefs and knife enthusiasts. This knife is paired with a handsome ebony octagonal handle that offers excellent balance and a classic look.
The core steel is White #2 carbon steel, prized for its ability to take an extremely sharp edge and for how easily it sharpens on water stones. Yoshikane knives are ground very thin behind the edge, delivering an exceptional cutting experience with smooth glide and impressive precision. Because the edge geometry is thin, steep, and highly refined—especially out of the box—care should be taken during use. Avoid twisting the blade or cutting very hard materials to prevent chipping and preserve the superb cutting performance these knives are known for.
Care Instructions: Hand wash and dry after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. White #2 carbon steel will develop a natural patina with use. Use a soft wood or rubber cutting board and sharpen periodically with quality water stones to maintain peak performance.- Blacksmith: Yamamoto San
- Maker: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2 Carbon Steel
- Hardness: HRC 63 ±
- Cladding: Stainless
- Finish: Nashiji
- Edge Grind: Even (See Choil Photo)
- Weight: 6.8 oz (192 g)
- Blade Length: 212 mm
- Total Length: 355 mm
- Spine Thickness at Heel: 3.5 mm
- Blade Height: 50 mm
- Handle: Ebony Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yowh2nana16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-nakiri-165mm-61.png||||||Yoshikane White #2 Nashiji Nakiri 165mm||YO-W2-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||325.000 ||||||||||||1||1||1||0||||||||The nakiri - Japan's dedicated vegetable knife - is one of the most satisfying tools a cook can own, and this White #2 version from Yoshikane Hamono makes a strong case for why. Yamamoto San works out of a small shop in Sanjo City, Niigata Prefecture, one of Japan's most storied bladesmithing regions, producing knives that combine genuine technical precision with the kind of finish quality that only comes from small batch, hands-on work. Every blade is hammer forged and ground exceptionally thin, and that commitment to craft shows the moment a Yoshikane knife meets a cutting board.
White #2 carbon steel is a longtime favorite among Japanese blacksmiths for its purity and the exceptional edge it takes on a water stone. Hardened to HRC 63, the core is sandwiched in san mai construction between stainless jigane (outer cladding steel), which offers meaningful corrosion protection while keeping the reactive hagane (inner core steel) performing at its sharpest. Yamamoto San grinds these blades thin behind the edge, and the nakiri format puts that geometry to work across the full width of the blade - ideal for the push cuts, tap cuts, and pull cuts that vegetable prep demands. The nashiji (pear skin) finish gives the blade a softly textured, misty appearance that develops character over time. An ebony octagonal handle completes the knife with a confident, balanced grip well suited to extended prep sessions.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving acidic foods on the surface for any length of time. Hand wash only - never the dishwasher. Apply a light coat of camellia oil if storing the knife for an extended period. Use wood or rubber cutting boards only and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to preserve the thin grind, and strop regularly to keep the edge performing at its best.- Blacksmith: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2
- Cladding: Stainless
- HRC: 63+-
- Finish: Nashiji (Pear Skin)
- Handle: Ebony Octagonal
- Weight: 7.3 oz (208 g)
- Blade Length: 165 mm
- Total Length: 319 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 54 mm
- Blacksmith: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2
- Hardness: HRC 63+-
- Cladding: Stainless
- Finish: Nashiji
- Handle: Wenge Octagonal
- Ferrule: Black Buffalo Horn
- Weight: 3.1 oz (88 g)
- Blade Length: 155 mm
- Total Length: 284 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 33 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yowh2nasa16||item-1||solidtemplate||yokn||https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-santoku-165mm-117.png||||||Yoshikane White #2 Nashiji Santoku 165mm||YO-W2-S165||shopbysteel > white2steel > yokn||Shop by Steel > White #2 Steel > Yoshikane Knives > ||325.000 ||||||||||||1||1||1||0||||||||Yoshikane Hamono operates out of a small shop in Sanjo City, Niigata Prefecture, one of Japan's most storied metalworking regions - and Yamamoto San has made that setting count. Every knife that leaves the shop is hammer forged and ground exceptionally thin, the product of hands-on work at every stage rather than scaled-up production. That commitment to small batch craftsmanship is what gives Yoshikane knives their reputation: consistent quality, thoughtful geometry, and finishes that reflect genuine care for the work.
The santoku - meaning "three virtues" in Japanese, a nod to its ability to handle meat, fish, and vegetables with equal ease - is one of the most versatile formats in the Japanese kitchen, and this White #2 version shows why the combination of a great steel and a thin grind matters. The White #2 core is hardened to HRC 63 and set in san mai construction with stainless cladding, protecting the reactive hagane (inner core steel) while keeping the blade easy to maintain. At 169mm with a spine thickness of just 3mm at the heel, this is a notably thin and nimble cutter that rewards cooks who value feel and feedback over mass. The nashiji (pear skin) finish gives the blade a softly textured, misty surface that develops character over time, and the octagonal handle sits comfortably in hand through extended prep work.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving acidic foods on the surface for any length of time. Hand wash only - never the dishwasher. Apply a light coat of camellia oil if storing the knife for an extended period. Use wood or rubber cutting boards only and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to maintain the thin grind, and strop regularly to keep the edge performing at its best.- Blacksmith: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2
- Cladding: Stainless
- HRC: 63+-
- Finish: Nashiji (Pear Skin)
- Handle: Ebony Octagonal
- Weight: 5.7 oz (164 g)
- Blade Length: 169 mm
- Total Length: 305 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 49 mm
The precision gooseneck spout is designed for controlled, steady pouring so you can dial in your bloom and extraction with confidence. The thin stainless body responds quickly to heat and works on gas, electric, halogen, radiant, and sheathed heating surfaces. The recommended 0.6L working capacity gives you ideal control and stability while pouring. Do not overfill, and keep the wooden handle and knob away from direct flame to prevent scorching.
Care Instructions: Hand wash only and dry thoroughly after use. Avoid prolonged high heat and do not allow flames to contact the wooden handle. Do not heat empty.- Maker: Yoshikawa
- Model: SH7090
- Material: 18-8 Stainless Steel (0.5mm)
- Handle: Natural Wood
- Full Capacity: 1.0L
- Recommended Capacity: 0.6L
- Length: 302 mm
- Height: 140 mm
- Diameter: 156 mm
- Weight: 450 g
- Heat Compatibility: Gas, Electric, Halogen, Radiant, Sheathed Heating
- Made in Japan||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeahagrbr||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-hake-grater-brush-13.png||||||Yoshikawa EAtCO Hake Grater Brush||AS0052-Hake||newarrivals||New Arrivals > ||24.000 ||||||||||||1||1||1||0||||||||EAtCO by Yoshikawa produces thoughtfully designed kitchen tools made from high-quality stainless steel, focused on improving everyday cooking and prep tasks. Known for clean design and reliable performance, these tools are made in Japan with attention to durability and ease of use, making them a great addition to any kitchen setup.
Compact and practical, this piece is built for convenience and long-term use. The stainless steel construction resists corrosion and provides a clean, modern look while maintaining strength and reliability through regular use.
Care Instructions: Hand wash and dry thoroughly after use. Not dishwasher or dryer safe.- Brand: Yoshikawa EAtCO
- Made in Japan
- Material: Stainless Steel
- Dimensions: 2" W x 3.5" L||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeahato||item-1||solidtemplate||eatco||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatoco-hasam-tongs-20.png||||||Yoshikawa EAtCO Hasam Tongs||AS0011-Hasam||equipment > eatco||Suppliers > EAtCO > ||39.000 ||||||||||||1||1||1||0||||||||The Yoshikawa EAtCO Hasam Tongs are a thoughtfully designed kitchen tool made in Japan for easy serving and food handling. Crafted from durable stainless steel, these tongs reflect the clean, minimalist design philosophy that defines the EAtCO line. The balanced shape and comfortable grip make them easy to control whether you are plating food, turning ingredients in a pan, or serving from a bowl.
One side of the tong features three drainage slots that allow excess liquid to flow away while gripping food. This makes them especially useful for lifting ingredients from broths, sauces, or dressings. Flip the tongs over and the smooth spoon-shaped side works well for scooping and serving foods with a little liquid. The result is a versatile utensil that is simple, clever, and practical for everyday cooking.
Care Instructions: Handwashing recommended. Dry thoroughly after washing.- Made in Japan
- Stainless Steel
- Handwashing Recommended
- Weight: 2.4 oz (70 g)
- Length: 200 mm
- Width: 35 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeahash||item-1||solidtemplate||kitchen-shears||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-hasami-shears-7.png||||||Yoshikawa EAtCO Hasami Shears||AS0058-Hasami||specials > linecooks > kitchen-shears||Resources > For Professionals > Kitchen Shears > ||59.000 ||||||||||||1||1||1||0||||||||The Yoshikawa EAtCO Hasami Shears are a compact, versatile cutting tool designed for easy use both in the kitchen and at the table. The angled blade design allows for precise cutting directly in dishes, making them perfect for portioning foods, snipping herbs, or handling small prep tasks with control and ease. The ergonomic handles provide a comfortable grip and help you apply force efficiently without strain.
Made in Japan from high-quality stainless steel, these shears are durable, corrosion-resistant, and built for long-term use. The scissors can be disassembled for thorough cleaning, helping maintain hygiene, and the included case makes them easy to store, transport, and keep protected. Their compact size makes them especially convenient for dining out or everyday use.
Care Instructions: Hand wash and dry thoroughly after use. Do not use in the microwave.- Brand: Yoshikawa EAtCO
- Product: Hasami Shears
- Made in Japan
- Material: Stainless Steel (Body), Polypropylene (Case)
- Weight: 1.8 oz (50 g)
- Length: 137 mm
- Width: 62 mm
- Height: 15 mm
- Feature: Disassembles for easy cleaning
- Includes: Protective Case||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeamawh||item-1||solidtemplate||eatco||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatoco-mazelu-whisk-13.png||||||Yoshikawa EAtCO Mazelu Whisk||AS0034-Mazelu||equipment > eatco||Suppliers > EAtCO > ||29.000 ||||||||||||1||1||1||0||||||||The Eatco Mazelu Whisk is a slim, precision-built tool designed for controlled mixing in narrow containers and small batches. Its compact head and long handle allow you to reach easily into jars, tall cups, and narrow bowls without splashing, making it ideal for dressings, sauces, eggs, and small batters.
Made in Japan from 18/8 stainless steel, this whisk is lightweight, durable, and hygienic. The thin wire design creates smooth emulsions while maintaining excellent control and balance in the hand. Its simple, seamless construction makes it easy to rinse clean and store, offering practical performance with a refined Japanese aesthetic.
Care Instructions: Handwash only. Not dishwasher safe. Dry thoroughly after washing.- Made in Japan
- Material: 18/8 Stainless Steel
- Weight: 0.7 oz (20 g)
- Length: 260 mm
- Diameter: 25 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeamuavcu||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-muku-avocado-cutter-13.png||||||Yoshikawa EAtCO Muku Avocado Cutter||AS0055-Muku||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||24.000 ||||||||||||1||1||1||0||||||||The Yoshikawa EAtCO Muku Avocado Cutter is a compact, all-in-one tool designed to make preparing avocados quick, clean, and easy. This clever 3-in-1 design allows you to split the skin, remove the pit, and scoop or slice the flesh using a single tool, reducing mess and eliminating the need for multiple utensils. It’s ideal for everyday use with avocado toast, salads, and other fresh preparations.
Made in Tsubame, Japan, from high-quality stainless steel, the Muku offers excellent durability, corrosion resistance, and a clean, modern look. Its compact size makes it easy to store, while the thoughtful design also works well for citrus fruits like lemons and oranges. Simple, efficient, and well-crafted, this is a premium upgrade over typical plastic tools.
Care Instructions: Hand wash and dry thoroughly after use. Use care when handling due to sharp edges.- Brand: Yoshikawa EAtCO
- Product: Muku Avocado Cutter
- Made in Japan
- Material: Stainless Steel
- Weight: 1.0 oz (28 g)
- Length: 90 mm
- Width: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeanubusp||item-1||solidtemplate||eatco||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatoco-nulu-butter-spreader-13.png||||||Yoshikawa EAtCO Nulu Butter Spreader||AS0035-Nulu||equipment > eatco||Suppliers > EAtCO > ||24.000 ||||||||||||1||1||1||0||||||||The Yoshikawa EAtCO Nulu Butter Knife is a clever little tool designed to make spreading cold butter easier and cleaner. Made in Japan from stainless steel, this compact 5.9" knife features a serrated edge that gently shaves fine curls from firm butter, allowing it to soften quickly and spread smoothly across toast or bread. Its straight back profile and slim shape give it a familiar feel in hand while adding a bit of functional innovation.
Rather than cutting thick slabs, the micro-serrated edge creates delicate butter shavings that warm almost instantly, making application effortless without tearing your bread. The all-stainless construction is durable, hygienic, and easy to maintain, and the compact length makes it a practical addition to everyday table settings. Simple, efficient, and thoughtfully made, this is a smart upgrade to the standard butter knife.
Care Instructions: Hand washing is recommended to preserve the edge detail. Dry thoroughly after washing. Dishwasher safe, but hand washing will help maintain long-term performance and appearance.- Origin: Made in Japan
- Blade Material: Stainless Steel
- Handle Material: Stainless Steel
- Blade Edge: Serrated
- Total Length: 5.9 inches (15 cm)
- Color: Silver||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeaorgrla||item-1||solidtemplate||eatco||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatoco-oros-grater-large-13.png||||||Yoshikawa EAtCO Oros Grater Large||AS0031-OrosLarge||equipment > eatco||Suppliers > EAtCO > ||49.000 ||||||||||||1||1||1||0||||||||The Yoshikawa EAtCO Oros Large Grater is a refined stainless steel grater designed to move seamlessly from prep to presentation. Its rectangular tray shape allows you to grate daikon, ginger, garlic, cheese, citrus zest, and other ingredients directly into the base, capturing juices and flavor without extra bowls. The sharp, evenly spaced teeth cut cleanly and efficiently, while the generous surface area makes quick work of larger ingredients.
Designed to be served as-is at the table, the integrated tray keeps freshly grated ingredients neat and ready for finishing sashimi, tempura, grilled fish, or pasta. Made in Japan from stainless steel, the Oros L is durable and easy to maintain. Wash promptly after use, dry thoroughly to help prevent rust, and use a gentle kitchen brush to clean between the grater blades for best performance.
Care Instructions: Handwashing recommended. Wash after use to prevent rust and dry thoroughly. Use a gentle kitchen brush to clean the grater blades.- Made in Japan
- Material: Stainless Steel
- Weight: 6.9 oz (198 g)
- Length: 200 mm
- Width: 70 mm
- Depth: 15 mm
- Handwashing Recommended||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeaorgrme||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-oros-grater-medium-7.png||||||Yoshikawa EAtCO Oros Grater Medium||AS0012-OrosMedium||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||39.000 ||||||||||||1||1||1||0||||||||The Yoshikawa EAtCO Oros Medium Grater is a refined stainless steel grater designed to move seamlessly from prep to presentation. Its tray shape allows you to grate daikon, ginger, garlic, cheese, citrus zest, and other ingredients directly into the base, capturing juices and flavor without extra bowls. The sharp, evenly spaced teeth cut cleanly and efficiently, while the generous surface area makes quick work of larger ingredients.
Designed to be served as-is at the table, the integrated tray keeps freshly grated ingredients neat and ready for finishing sashimi, tempura, grilled fish, or pasta. Made in Japan from stainless steel, the Oros Medium is durable and easy to maintain. Wash promptly after use, dry thoroughly to help prevent rust, and use a gentle kitchen brush to clean between the grater blades for best performance.
Care Instructions: Handwashing recommended. Wash after use to prevent rust and dry thoroughly. Use a gentle kitchen brush to clean the grater blades.
- Made in Japan
- Material: Stainless Steel
- Weight: 3.2 oz (92 g)
- Length: 204 mm
- Width: 48 mm
- Depth: 10 mm
- Handwashing Recommended||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeapocope||item-1||solidtemplate||eatco||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatoco-poro-corn-peeler-20.png||||||Yoshikawa EAtCO Poro Corn Peeler||AS0051-Poro||equipment > eatco||Suppliers > EAtCO > ||24.000 ||||||||||||1||1||1||0||||||||The Eatco Corn Peeler is a clever little tool designed and made in Japan for easily removing kernels from cooked corn. Crafted from lightweight stainless steel in Tsubame, Japan, this simple utensil reflects the thoughtful design and excellent craftsmanship that the region is known for. The compact size and clean lines make it easy to store and comfortable to use.
The small shovel-shaped tip glides along the cob and lifts kernels away row by row with very little effort. It works great for preparing corn for salads, soups, fried corn dishes, or adding a few kernels as a garnish. The tool is smaller than traditional ring-style corn cutters and stores easily in a utensil drawer while remaining simple to clean and maintain.
Care Instructions: Handwashing recommended. Dry thoroughly after washing.- Made in Japan
- Stainless Steel
- Handwashing Recommended
- Weight: 1.0 oz (30 g)
- Length: 155 mm
- Width: 22 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeasato||item-1||solidtemplate||eatco||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-saibashi-tongs-13.png||||||Yoshikawa EAtCO Saibashi Tongs 10"||AS0029-Saibashi||equipment > eatco||Suppliers > EAtCO > ||39.000 ||||||||||||1||1||1||0||||||||The EAトCO Saibashi Tongs reinterpret traditional Japanese cooking chopsticks in a sleek, all-stainless steel design. Made in Niigata, Japan, they bring precision and control to everyday kitchen work — from delicate plating and turning vegetables to stir-frying and shallow frying. They offer the finesse of chopsticks with the convenience and confidence of a connected tool.
Slim, lightweight, and beautifully balanced, these tongs feel nimble in the hand and respond quickly to small movements. The stainless steel construction is durable, hygienic, and easy to maintain, while the clean, minimalist form reflects the thoughtful design philosophy behind the EAトCO line — practical tools with a refined, modern edge. At 254 mm in length, they provide enough reach for stovetop cooking without feeling bulky. Handwashing is recommended to preserve the finish.- Made in Niigata, Japan
- Stainless Steel
- Handwashing Recommended
- Weight: 44 g (1.5 oz)
- Length: 254 mm (10")||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeasaslsp||item-1||solidtemplate||spoons||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-saji-slim-spoon-13.png||||||Yoshikawa EAtCO Saji Slim Spoon||AS0056-Saji||specials > linecooks > spoons||Resources > For Professionals > Spoons > ||24.000 ||||||||||||1||1||1||0||||||||The Yoshikawa EAtCO Saji Slim Spoon is a precision tool designed for reaching into narrow containers and handling small, detailed kitchen tasks with ease. The slim spoon head fits easily into spice jars, condiment bottles, and other tight spaces, while the long handle provides excellent control for stirring, scooping, and tasting. It’s especially useful for powders, sauces, and liquids where a standard spoon can’t reach comfortably.
Made in Japan from a single piece of high-quality 18/8 stainless steel, this spoon offers excellent durability, corrosion resistance, and easy cleaning. The seamless, one-piece construction keeps it hygienic and strong, while the clean, minimalist design reflects the craftsmanship of the Tsubame-Sanjo region. Simple, functional, and versatile, it’s a smart addition to any kitchen setup.
Care Instructions: Hand wash and dry thoroughly after use to maintain finish.- Brand: Yoshikawa EAtCO
- Product: Saji Slim Spoon
- Made in Japan
- Material: 18/8 Stainless Steel
- Weight: 1.6 oz (46 g)
- Length: 230 mm
- Diameter: 23 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeasumoandp||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-sulu-mortar-and-pestle-27.png||||||Yoshikawa EAtCO Sulu Mortar and Pestle||AS0057-Sulu||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||39.000 ||||||||||||1||1||1||0||||||||The Yoshikawa EAtCO Sulu Mortar and Pestle is a compact, thoughtfully designed tool that brings precision grinding and clean presentation together in one elegant piece. Inspired by traditional Japanese suribachi, the interior is specially treated to help efficiently crush spices, seeds, and herbs while maintaining excellent control in a small format. Its size makes it perfect for both kitchen prep and tabletop use.
Crafted with a durable 18/8 stainless steel bowl, a natural hinoki wood pestle, and a versatile silicone lid, this set balances performance with refined design. The lid doubles as a non-slip base during use and a cover for storage, helping keep ingredients fresh and your workspace clean. Compact, functional, and beautifully made, it’s a great choice for everyday grinding tasks or finishing dishes at the table.
Care Instructions: Hand wash and dry thoroughly after use. Do not put wooden pestle in dishwasher.- Brand: Yoshikawa EAtCO
- Product: Sulu Mortar and Pestle
- Made in Japan (Mortar and Pestle)
- Silicone Lid Made in China
- Material: 18/8 Stainless Steel, Hinoki Wood, Silicone
- Weight: 4.1 oz (116 g)
- Diameter: 93 mm
- Height: 48 mm
- Feature: Silicone lid doubles as base and cover||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeasusesp||item-1||solidtemplate||eatco||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatoco-suqu-serving-spoon-13.png||||||Yoshikawa EAtCO Suqu Serving Spoon 9"||AS0024-Suqu||equipment > eatco||Suppliers > EAtCO > ||24.000 ||||||||||||1||1||1||0||||||||The EAトCO Suqu Serving Spoon is a beautifully simple tool designed for clean, efficient serving. Made in Japan by Yoshikawa, this stainless steel spoon features a gently rounded tip and subtle curve that allow it to glide smoothly along the sides of bowls, pans, and serving dishes. It scoops neatly without leaving food behind, making it ideal for vegetables, grains, stews, pasta, and composed dishes.
One of the standout details is the hooked handle design. The end of the handle rests securely on the rim of your cookware or serving bowl so the spoon will not slide into the food. The slim 36 mm width offers a refined feel in the hand while still providing enough surface area for practical serving. The clean stainless steel construction is durable, hygienic, and easy to maintain. Handwashing is recommended to preserve its finish.- Made in Japan
- Stainless Steel
- Handwashing Recommended
- Weight: 2.9 oz (84 g)
- Length: 230 mm
- Width: 36 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeatatoco||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-tate-tool-container-10.png||||||Yoshikawa EAtCO Tate Tool Container||AS0032-Tate||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||59.000 ||||||||||||1||1||1||0||||||||The Yoshikawa EAtCO Tate Tool Container is a sleek, space-saving utensil holder designed to keep your kitchen tools organized and within easy reach. Its slim, vertical profile makes it ideal for countertops where space is limited, while still providing enough capacity for essential utensils. Clean lines and a polished finish give it a modern look that fits seamlessly into any kitchen setup.
Made in Japan from high-quality 18/8 stainless steel, the container offers excellent durability and corrosion resistance. A removable silicone base adds stability, prevents slipping, and reduces noise when placing tools inside. The base can be easily detached for cleaning, allowing you to rinse away any collected water or debris and keep the interior fresh and hygienic.
Care Instructions: Hand wash and dry thoroughly after use to maintain finish.- Brand: Yoshikawa EAtCO
- Product: Tate Tool Container
- Made in Japan
- Material: Stainless Steel and Silicone
- Weight: 8.8 oz (250 g)
- Height: 150 mm (~6 in.)
- Diameter: 70 mm (~2.75 in.)
- Feature: Removable non-slip silicone base
- Care: Handwashing Recommended||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeatoeggbe||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-toku-egg-beater-21.png||||||Yoshikawa EAtCO Toku Egg Stick||AS0054-Toku||specials > linecooks > kitchentools||Resources > For Professionals > Kitchen Tools > ||24.000 ||||||||||||1||1||1||0||||||||Tamago gohan - raw egg over hot rice - is one of the simplest and most satisfying Japanese comfort foods, and the quality of the result depends entirely on how well the egg is beaten before it meets the rice. The same is true for chawanmushi, Japanese custard, and any dish where uniform egg texture is the difference between silky and stringy. Chopsticks work, but the Yoshikawa EAtCO Toku Egg Stick works better - the serrated stainless head breaks down egg whites and yolks more efficiently than smooth implements, producing a uniform mixture faster and with less effort. A small tool with a specific job, and it does that job well.
Yoshikawa produces the EAtCO line in Tsubame, Japan - a city with a deep tradition of precision metalworking that supplies much of the kitchenware sold under Japanese brands worldwide. The Toku is made from 18/8 stainless steel with a finely polished finish that reflects the considered design approach that defines the EAtCO line. At 0.6 oz and 180mm it is genuinely lightweight - it disappears in a bowl and does not add awkward mass to a small mixing task. Easy to rinse clean and dry in seconds. A useful addition to the drawer for anyone who cooks Japanese food regularly or simply works with eggs often enough to notice the difference a proper egg tool makes.- Brand: Yoshikawa EAtCO
- Origin: Made in Tsubame, Japan
- Material: 18/8 Stainless Steel
- Item Number: AS0054-Toku
- Weight: 0.6 oz (16 g)
- Length: 180 mm
- Diameter: 25 mm
Care Instructions: Hand wash with mild soap and warm water. Dry thoroughly after washing. Not dishwasher safe.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoeatosp||item-1||solidtemplate||eatco||https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatoco-tolu-spatula-13.png||||||Yoshikawa EAtCO Tolu Spatula||AS0038-Tolu||equipment > eatco||Suppliers > EAtCO > ||29.000 ||||||||||||1||1||1||0||||||||The difference between a good spatula and a poor one comes down to one dimension: blade thickness at the leading edge. Too thick and you push food rather than lift it, damaging the structure of a fried egg, a fish fillet, or a delicate pancake before it ever leaves the pan. The Yoshikawa EAtCO Tolu is precision-stamped from seamless stainless steel with a thin, smoothly rounded front edge that slides cleanly beneath food without disturbing it. The polished tip creates almost no resistance against the pan surface, which is what lets you get under things cleanly on the first pass rather than fighting the edge into position.
At 1.2 oz and 240mm overall, the Tolu is light and well-proportioned for stovetop work - long enough to reach comfortably across a wide pan without putting your hand over the heat, narrow enough at 45mm to maneuver in smaller spaces and handle individual portions precisely. The seamless single-piece construction is both sanitary and durable - no joints, no seams, no places for debris to accumulate. Made in Japan by Yoshikawa, whose EAtCO line is produced in Tsubame - a city with a deep tradition of precision metalwork and the source of a significant portion of quality Japanese kitchenware. Heat resistant, easy to clean, and built to last through daily professional use.- Brand: Yoshikawa EAtCO
- Origin: Made in Japan
- Material: Stainless Steel
- Construction: Seamless, single-piece
- Item Number: AS0038-Tolu
- Weight: 1.2 oz (34 g)
- Length: 240 mm
- Width: 45 mm
Care Instructions: Hand wash with mild soap and warm water. Dry thoroughly after washing. Dishwasher safe but hand washing is recommended to preserve the polished finish over time.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yukihira-saucepan-20cm||item-1||solidtemplate||links||||||||Yoshikawa Yukihira Saucepan 20cm||YH6753||links||Chefknivestogo Specials > ||65.000 ||||||||||||1||1||0||0||||||||The yukihira saucepan is a Japanese kitchen staple - a style of pan that has been in continuous use in home and professional kitchens across Japan for generations. The defining characteristic is the hammered exterior finish, called tsuchime, which gives the pan its distinctive texture and is the same surface treatment used on many of the Japanese knives we carry. On a pan, the hammered surface adds a subtle thermal quality and a visual character that plain-rolled metal simply does not have. Yoshikawa has been producing Japanese cookware since 1957 and brings that depth of manufacturing experience to a format that rewards good materials and careful construction.
This 20cm version is made from 18% chromium stainless steel at 1.0mm thickness - light enough to heat quickly and responsive enough for sauces, broths, and soups where you want control over temperature changes. It works on gas, electric, and induction cooktops, covers most stovetop heating tasks, and holds 2.3 liters - the right size for everyday use without taking up unnecessary space. The yukihira format typically includes a long handle and a pouring spout on one or both sides, making it practical for transferring hot liquids. A well-made pan at a functional price from a manufacturer that has been doing this for a long time.- Brand: Yoshikawa
- Material: Stainless Steel (18% Chromium)
- Thickness: 1.0mm
- Diameter: 20cm (7.8 inch)
- Capacity: 2.3L (2.4 quart)
- Finish: Yukihira Hammered (Tsuchime)
- Compatible with: Gas, Electric, Induction
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.- Blacksmith: Tanaka
- Sharpener: Tsuyoshi Yauchi
- Location: Sakai, Japan
- Edge Steel: Blue #1
- Cladding: Soft Iron Clad
- Hardness: 62-64 HRC
- Handle: Rosewood Octagonal
- Ferrule: Colored Pakka Wood
- Weight: 4.9 oz (138 g)
- Blade Length: 169 mm
- Total Length: 312 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|tabl1kugy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-1-kuro-gyuto-210mm-95.png||||||Yoshikazu Tanaka Blue #1 Gyuto 210mm||OE-TY205||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||400.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he makes for one of the country's top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by the addition of a very well-finished octagonal handle made from rosewood and colored pakka wood.
This is a stout blade with a fair amount of heft to it. Like all Sakai knives, it also runs a bit shorter than advertised.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.- Blacksmith: Tanaka
- Sharpener: Tsuyoshi Yauchi
- Location: Sakai, Japan
- Profile: Gyuto
- Blade Length: 210mm
- Edge Steel: Blue #1
- Cladding: Soft Iron Clad
- Handle: Rosewood Octagonal
- Ferrule: Colored Pakka Wood
- Weight: 5.9 oz (170 g)
- Blade Length: 201 mm
- Total Length: 354 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 47 mm
- Hardness: 62-64 HRC||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yotabl1gy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/yoshizaku-tanaka-blue-1-gyuto-240mm-75.png||||||Yoshikazu Tanaka Blue #1 Gyuto 240mm||OE-TY206||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||450.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka works in Sakai City, forging knives for some of the top brands and resellers. He is particularly well known for his blue steel knives, his heat treatment, and his forging skills. His use of pine charcoal when quenching knives allows for a more gentle and slow heat treatment. He also works at a more leisurely pace with regard to daily output.
Our first batch of knives contains kurouchi versions, which are made from Blue #1 steel and have a soft iron jigane featuring a very smooth finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. This is highlighted by a more intricate cladding line between the hagane and jigane compared to other makers, with more core steel exposed.
Tanaka-san has employed Blue Paper #1 carbon steel in the making of this blade, and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to between 62-64 Rockwell and then applied a beautiful kurouchi finish. The smooth black forger’s scale finish aids in ease of maintenance while adding an aesthetic appeal that is hard to resist!- Blacksmith: Yoshikazu Tanaka
- Sharpener: Tsuyoshi Yauchi
- Location: Sakai, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #1
- Cladding: Soft Iron
- Finish: Kurouchi
- Handle: Octagonal Rosewood
- Hardness: 62-64 HRC
- Weight: 6.8 oz (194 g)
- Blade Length: 230 mm
- Total Length: 379 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yotabl1na18||item-1||solidtemplate||yota1||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-nakiri-180mm-233.png||||||Yoshikazu Tanaka Blue #1 Nakiri 180mm||OE-TY209||specials > forknco > yota1||Resources > For Knife Collectors > Tanaka (Yoshikazu) Knives > ||275.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is mainly well known for his blue steel knives that he creates for one of the country's top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would typically see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a lovely kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.- Blacksmith: Tanaka
- Sharpener: Tsuyoshi Yauchi
- Location: Sakai, Japan
- Edge Steel: Blue #1
- Cladding: Soft Iron Clad
- Hardness: 62-64 HRC
- Handle: Rosewood Octagonal
- Ferrule: Colored Pakka Wood
- Weight: 7.8 oz (222 g)
- Blade Length: 180 mm
- Total Length: 330 mm
- Spine Thickness at Base: 2.5 mm
- Blade Height: 58 mm
- We do not have a saya that fits this knife well; try the felt guard instead.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yotabl1pe12||item-1||solidtemplate||yota1||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-petty-120mm-229.png||||||Yoshikazu Tanaka Blue #1 Petty 120mm||OE-TY210||specials > forknco > yota1||Resources > For Knife Collectors > Tanaka (Yoshikazu) Knives > ||205.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he creates for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.- Blacksmith: Tanaka
- Sharpener: Tsuyoshi Yauchi
- Location: Sakai, Japan
- Edge Steel: Blue #1
- Cladding: Soft Iron Clad
- Hardness: 62-64 HRC
- Handle: Rosewood Octagonal
- Ferrule: Colored Pakka Wood
- Weight: 2.3 oz (66 g)
- Blade Length: 116 mm
- Total Length: 239 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yotabl1pe15||item-1||solidtemplate||yota1||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-petty-150mm-249.png||||||Yoshikazu Tanaka Blue #1 Petty 150mm||OE-TY200||specials > forknco > yota1||Resources > For Knife Collectors > Tanaka (Yoshikazu) Knives > ||220.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he creates for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.- Blacksmith: Tanaka
- Sharpener: Tsuyoshi Yauchi
- Location: Sakai, Japan
- Edge Steel: Blue #1
- Cladding: Soft Iron Clad
- Hardness: 62-64 HRC
- Handle: Rosewood Octagonal
- Ferrule: Colored Pakka Wood
- Weight: 2.6 oz (74 g)
- Blade Length: 146 mm
- Total Length: 270 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yotabl1bu16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-bunka-165mm-291.png||||||Yoshikazu Tanaka Blue #1 Santoku 165mm||OE-TY202||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||260.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka is one of Japan’s most revered knifemakers, celebrated for his exceptional craftsmanship and dedication to the art of forging. Based in Sakai City, Tanaka-san has earned a stellar reputation among top chefs and premium brands, particularly for his mastery of blue steel knives. His unrivaled heat treatment and forging techniques set his creations apart.
One of the most distinctive features of Tanaka’s knives is the unique clad-line between the hagane (core steel) and jigane (cladding), unlike anything you'll see from other makers. Additionally, his blades often showcase more exposed core steel, highlighting their precision and character.
The knives we proudly stock are crafted from Blue #1 steel, paired with a soft iron jigane that boasts an elegant kurouchi finish. The dark upper blade beautifully contrasts with the sandblasted lower face along the shinogi, creating a striking visual. Delicate hand-engraved kanji further elevate the refined aesthetic. Complementing the blade is a meticulously crafted octagonal handle made of rosewood and colored pakka wood, offering both style and comfort.
True to the Sakai tradition, these knives tend to run slightly shorter than advertised. Be sure to check the detailed specifications below for accurate measurements.
We’re thrilled to bring you these extraordinary knives, forged by the hands of a true master. Discover the artistry and functionality of Yoshikazu Tanaka’s creations—an investment in excellence for your kitchen.- Blacksmith: Tanaka
- Sharpener: Tsuyoshi Yauchi
- Location: Sakai, Japan
- Edge Steel: Blue #1
- Cladding: Soft Iron Clad
- Hardness: 62-64 HRC
- Handle: Rosewood Octagonal
- Ferrule: Colored Pakka Wood
- Weight: 4.7 oz (136 g)
- Blade Length: 155 mm
- Total Length: 298 mm
- Spine Thickness at Base: 2.5 mm
- Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yotawh2bu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-white-2-bunka-165mm-223.png||||||Yoshikazu Tanaka White #2 Bunka 165mm||OE-TY501||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||200.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka is one of the most famous blacksmiths in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he makes for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from White #2 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by the addition of a very well-finished octagonal handle made from oak wood.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.- Blacksmith: Yoshikazu Tanaka
- Sharpener: Tsuyoshi Yauchi
- Location: Sakai, Japan
- Edge Steel: White #2
- Cladding: Soft Iron Clad
- Handle: Oak Octagonal
- Weight: 6.6 oz (188 g)
- Blade Length: 170 mm
- Total Length: 315 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yotawh2gy24||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-white-2-gyuto-240mm-226.png||||||Yoshikazu Tanaka White #2 Gyuto 240mm||OE-TY503||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||260.000 ||||||||||||1||1||1||0||||||||Yoshikazu Tanaka works in Sakai City, forging knives for some of the top brands and resellers. His use of pine charcoal when quenching knives allows for a more gentle and slow heat treatment. He also works at a more leisurely pace regarding daily output.
This batch of knives contains kurouchi versions. They are made from White #2 steel and have a soft iron jigane and a rough, blacksmith finish so he can make a great cutting knife at a large discount. Scratches and imperfections are the norm.
Tanaka-san has employed White Paper #2 carbon steel in the making of this blade, and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to 62 Rockwell and then applied the kurouchi finish.- Blacksmith: Yoshikazu Tanaka
- Sharpener: Tsuyoshi Yauchi
- Location: Sakai, Japan
- Construction: San Mai, Hammer Forged
- Profile: Gyuto
- Edge Steel: White #2
- Cladding: Soft Iron
- Finish: Kurouchi
- Hardness: 62 HRC
- Handle: Octagonal Oak
- Weight: 8.2 oz (234 g)
- Blade Length: 229 mm
- Total Length: 383 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yohikn||item.||solidtemplate||white2steel||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-knives-77.png||||||Yoshimi Hino Knives||||shopbysteel > white2steel||Shop by Steel > White #2 Steel > ||||||||||||||0||1||0||0||||yohiwh2pe12 yohiwh2pe15 yohiwh2ho15 yohiwh2na16 yohiwh2bu17 yohiwh2sa17 yohiwh2gy21 yohiwh2gy24 yohiwh2su27||||Yoshimi Kato has graciously done a custom line of knives for CKTG. 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 basket weave cladding for great looks and high performance.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yohiwh2bu17||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-bunka-170mm-222.png||||||Yoshimi Hino White #2 Bunka 170mm||KTO-506||shopbysteel > white2steel > yohikn||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||295.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is one of the most respected blacksmiths working in Echizen, Japan, today, known for his exceptional fit and finish, outstanding heat treatment, and a level of precision that sets his work apart from the broader field. The Hino line is a custom collaboration created exclusively for Chef Knives To Go. The name Hino comes from the river that flows through Echizen — a fitting tribute to the region that has shaped Kato-san and his craft. These knives represent a unique opportunity to own a purpose-built blade from one of Japan's most accomplished makers at an accessible price point.
This bunka is built around a White #2 carbon steel core hardened to 61 HRC — Shirogami #2, prized for its purity, fine-grain structure, and ability to take an exceptionally keen edge that sharpens easily and responds beautifully to stones. The stainless cladding keeps the upper portion of the blade low-maintenance while leaving the reactive edge to perform at its full carbon steel potential. The basketweave finish on the cladding is visually stunning and adds a subtle texture that improves grip during a pinch hold. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced, and the laser engraving adds a final touch of refinement. One note from customers worth passing along — the spine carries a small exposed section of reactive steel, so wipe it dry after use along with the edge.
What Customers Are Saying:
Customers are immediately struck by the fit and finish, calling it just perfect and noting that the basketweave texture provides a surprisingly useful grip during a pinch hold. The White #2 edge arrives sharp out of the box, develops a patina quickly with use, and holds up impressively through multiple meal preps. Even a left-handed user found the D-shaped handle comfortable and largely unobtrusive with a pinch grip. The overall consensus is that this knife delivers well above its price in performance, beauty, and build quality.
Care Instructions:
White #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.- Blacksmith: Yoshimi Kato
- Brand Name: Yoshimi Hino
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: White #2 Carbon Steel (Shirogami #2)
- Cladding: Stainless Steel
- HRC: 61
- Finish: Basket Weave
- Edge Grind: Even, 50/50
- Handle: D-Shaped Sandalwood
- Ferrule: Black Pakka Wood
- Engraving: Laser
- Weight: 4.6 oz (130 g)
- Blade Length: 173 mm
- Total Length: 313 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yohiwh2gy21||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-gyuto-210mm-242.png||||||Yoshimi Hino White #2 Gyuto 210mm||KTO-501||shopbysteel > white2steel > yohikn||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||350.000 ||||||||||||1||1||1||0||||||||The Hino line was conceived as a collaboration between Chef Knives To Go and Yoshimi Kato — one of Echizen most accomplished blacksmiths — and is available exclusively through CKTG. The name Hino is drawn from the river that flows through Echizen, honoring the region that has shaped Kato-san and his craft for decades. These knives represent a rare opportunity to own a purpose-built blade from a master smith at an accessible price, designed from the ground up with the serious cook in mind.
The Hino Gyuto 210mm is built around a White #2 carbon steel core hardened to 61 HRC — Shirogami #2, prized for its purity, fine grain structure, and ability to take a remarkably keen edge that sharpens easily and feels exceptional on the stones. The stainless cladding keeps the upper portion of the blade low-maintenance while the reactive edge delivers the full performance of carbon steel where it counts. The basketweave finish on the cladding is visually distinctive and adds a subtle texture that improves grip during a pinch hold. At 215mm with a 47mm blade height this gyuto is a capable and well-proportioned all-purpose knife, light in the hand despite its length and confident through the full range of kitchen cutting tasks. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and beautifully fitted. Note that the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
What Customers Are Saying:
Customers are consistently struck by how light and precise this knife feels in hand, noting that the fit and finish are top of the line and the basketweave pattern adds genuine artfulness without detracting from utility. Professional cooks familiar with major production brands describe the quality as immediately apparent — a knife that announces its handmade character from the first cut. It has also proven a popular wedding and gift choice for home cooks ready to make a significant upgrade from production knives.
Care Instructions:
White #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.- Blacksmith: Yoshimi Kato
- Brand Name: Yoshimi Hino
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: White #2 Carbon Steel (Shirogami #2)
- Cladding: Stainless Steel
- HRC: 61
- Finish: Basket Weave
- Edge Grind: Even, 50/50
- Handle: D-Shaped Sandalwood
- Ferrule: Black Pakka Wood
- Engraving: Laser
- Weight: 5.2 oz (148 g)
- Blade Length: 215 mm
- Total Length: 355 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 47 mm
The Hino Gyuto 240mm is the largest knife in the line and the choice for cooks who want maximum reach and cutting authority. At 243mm with a generous 52mm blade height it commands the cutting board — equally at home breaking down large proteins, making long slicing cuts through roasts and fish, and handling the sustained prep work that a longer blade makes dramatically more efficient. The White #2 carbon steel core is hardened to 61 HRC, delivering the exceptional sharpness and easy sharpening that Shirogami #2 is prized for, while the stainless cladding keeps the upper portion of the blade low-maintenance. The basketweave finish is visually striking and adds subtle texture that improves grip during a pinch hold. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced even at this larger size. Note that the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
Care Instructions:
White #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.- Blacksmith: Yoshimi Kato
- Brand Name: Yoshimi Hino
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: White #2 Carbon Steel (Shirogami #2)
- Cladding: Stainless Steel
- HRC: 61
- Finish: Basket Weave
- Edge Grind: Even, 50/50
- Handle: D-Shaped Sandalwood
- Ferrule: Black Pakka Wood
- Engraving: Laser
- Weight: 6.8 oz (192 g)
- Blade Length: 243 mm
- Total Length: 395 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 52 mm
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: White #2
- HRC: 61
- Cladding: Stainless
- Finish: Basket Weave
- Brand Name: Yoshimi Hino
- Handle: D-Shaped Sandalwood
- Ferrule: Black Pakka Wood
- Edge Grind: Even 50/50 Double Bevel
- Engraving: Laser
- Weight: 4.4 oz (126g)
- Blade Length: 152 mm
- Total Length: 290 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 40 mm
- Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yohiwh2na16||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-nakiri-165mm-222.png||||||Yoshimi Hino White #2 Nakiri 165mm||KTO-508||newarrivals||New Arrivals > ||305.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is one of Echizen's most accomplished blacksmiths, known for exceptional fit and finish, precise heat treatment, and a level of craftsmanship that is immediately apparent the moment you hold one of his knives. The Hino line was created exclusively for Chef Knives To Go, named after the Hino River that flows through Echizen in tribute to the region that has defined Kato-san as a maker. These knives are available nowhere else and represent a rare opportunity to own a purpose-built blade from a master craftsman at an accessible price.
The Hino Nakiri 165mm is purpose-built for vegetable work — flat edge, squared tip, and a 51mm blade height that gives it impressive authority on the cutting board and excellent knuckle clearance through extended prep sessions. The White #2 carbon steel core is hardened to 61 HRC, delivering the exceptional sharpness and easy sharpening that Shirogami #2 — meaning white paper steel — is prized for among serious cooks and sharpening enthusiasts. The stainless cladding keeps the upper portion of the blade low-maintenance while the reactive edge performs at its full carbon steel potential. The basketweave finish on the cladding is visually distinctive and adds a subtle texture that improves grip during a pinch hold. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable, beautifully fitted, and well balanced in hand. Note that the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
Care Instructions:
White #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.- Blacksmith: Yoshimi Kato
- Brand Name: Yoshimi Hino
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: White #2 Carbon Steel (Shirogami #2)
- Cladding: Stainless Steel
- HRC: 61
- Finish: Basket Weave
- Edge Grind: Even, 50/50
- Handle: D-Shaped Sandalwood
- Ferrule: Black Pakka Wood
- Engraving: Laser
- Weight: 5.5 oz (156 g)
- Blade Length: 160 mm
- Total Length: 303 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yohiwh2pe12||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-petty-120mm-216.png||||||Yoshimi Hino White #2 Petty 120mm||KTO-507||shopbysteel > white2steel > yohikn||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||245.000 ||||||||||||1||1||1||0||||||||Yoshimi Hino White #2 Petty 120mm. Yoshimi Kato has graciously done a custom line of knives for CKTG and these are they. The name Hino is after the river that flows through Echizen and these special knives use White #2 steel on the edge and are clad with stainless steel with a nice basketweave cladding for great looks and high performance.
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: White #2
- HRC: 61
- Cladding: Stainless
- Finish: Basket Weave
- Brand Name: Yoshimi Hino
- Handle: D-Shaped Sandalwood
- Ferrule: Black Pakka Wood
- Edge Grind: Even, 50/50, Double Bevel
- Engraving: Laser
- Weight: 2.0 oz (56 g)
- Blade Length: 120 mm
- Total Length: 250 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 29 mm
- Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yohiwh2pe15||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-petty-150mm-157.png||||||Yoshimi Hino White #2 Petty 150mm||KTO-511||shopbysteel > white2steel > yohikn||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||260.000 ||||||||||||1||1||1||0||||||||The Yoshimi Hino White #2 Petty 150mm is a cutting-edge kitchen knife crafted by master blacksmith Yoshimi Kato in Echizen, Japan. Constructed through the traditional hammer-forging technique known as San Mai, this knife features a durable White #2 steel edge with a Rockwell hardness of 61 and a stunning basketweave cladding made of stainless steel. The handle is crafted from sandalwood and shaped in a comfortable D-shape, and is fitted with a black pakka wood ferrule for added durability. The knife has an even 50/50 double bevel grind, with a laser engraving for a touch of elegance.
This knife offers the perfect combination of form and function for the discerning cook. The blade provides ample stability and precision for even the most demanding kitchen tasks. The Yoshimi Hino brand name is a nod to the river that runs through Echizen and a testament to the exceptional quality of these custom-made knives.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: White #2
- HRC: 61
- Cladding: Stainless
- Finish: Basket Weave
- Brand Name: Yoshimi Hino
- Handle: Sandalwood D Shape
- Ferrule: Black Pakka Wood
- Edge Grind: Even, 50/50 Double Bevel
- Engraving: Laser
- Weight: 2.3 oz (66 g)
- Blade Length: 151 mm
- Total Length: 282 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yohiwh2sa17||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-santoku-170mm-216.png||||||Yoshimi Hino White #2 Santoku 170mm||KTO-505||shopbysteel > white2steel > yohikn||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||295.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is among the most respected blacksmiths working in Echizen, Japan, today, known for extraordinary fit and finish, precise heat treatment, and a level of craftsmanship that consistently sets his work apart. The Hino line was designed exclusively for Chef Knives To Go, named after the Hino River that flows through Echizen — a tribute to the region that has shaped Kato-san as a maker. This is a rare opportunity to own a purpose-built blade from one of Japan's most accomplished smiths, designed with CKTG customers in mind from the ground up.
The Hino Santoku 170mm is built around a White #2 carbon steel core hardened to 61 HRC — Shirogami #2, prized for its purity, fine-grain structure, and ability to take a remarkably keen edge that sharpens easily and rewards good technique on the stones. The stainless cladding keeps the upper portion of the blade low-maintenance while leaving the reactive edge to perform at its full carbon steel potential. The basketweave finish on the cladding is visually striking and provides a subtle texture that improves grip during a pinch hold. The santoku format combines the flat cutting authority of a nakiri with the versatility of a gyuto — excellent at vegetables, equally capable with proteins and herbs, and comfortable for a wide range of cooks. At 172mm long with a 46mm blade height, it is a beautifully proportioned all-purpose knife. The D-shaped sandalwood handle with black pakka wood ferrule is light, comfortable, and well-fitted throughout. As with the bunka, the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
What Customers Are Saying:
Customers who own multiple knives in the Hino line consistently make this santoku their daily go-to. One owner who has both the santoku and the bunka calls the fit and finish just amazing and praises how light and nimble the knife feels gliding through potatoes and carrots. It arrived with a very sharp edge out of the box and quickly earned its place as a favorite in the kitchen.
Care Instructions:
White #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.- Blacksmith: Yoshimi Kato
- Brand Name: Yoshimi Hino
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: White #2 Carbon Steel (Shirogami #2)
- Cladding: Stainless Steel
- HRC: 61
- Finish: Basket Weave
- Edge Grind: Even, 50/50
- Handle: D-Shaped Sandalwood
- Ferrule: Black Pakka Wood
- Engraving: Laser
- Weight: 4.5 oz (128 g)
- Blade Length: 172 mm
- Total Length: 309 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yohiwh2su27||item-1||solidtemplate||yohikn||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-sujihiki-270mm-222.png||||||Yoshimi Hino White #2 Sujihiki 270mm||KTO-510||shopbysteel > white2steel > yohikn||Shop by Steel > White #2 Steel > Yoshimi Hino Knives > ||390.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is one of the most accomplished blacksmiths working in Echizen, Japan today, known for extraordinary fit and finish, meticulous heat treatment, and a level of precision that defines the Hino line. This exclusive collaboration was created specifically for Chef Knives To Go — the name Hino drawn from the river that flows through Echizen, honoring the region that has shaped Kato-san as a craftsman. These knives are available nowhere else and represent some of the most refined and purposeful work in the line.
The sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. The Hino Sujihiki 270mm is particularly well suited to this format because the White #2 carbon steel core — Shirogami #2, prized for its purity and fine grain structure — takes an exceptionally keen edge that performs beautifully on the long, uninterrupted slicing cuts this knife is built for. Hardened to 61 HRC and clad in stainless steel, the blade keeps the reactive edge performing at its full carbon steel potential while making the upper portion of the blade easy to maintain. The basketweave finish on the cladding is visually distinctive and adds texture that improves grip during a pinch hold. At 268mm with a 39mm blade height this knife has serious reach and a lean, precise profile. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced through long carving sessions. Note that the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
Care Instructions:
White #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.- Blacksmith: Yoshimi Kato
- Brand Name: Yoshimi Hino
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: White #2 Carbon Steel (Shirogami #2)
- Cladding: Stainless Steel
- HRC: 61
- Finish: Basket Weave
- Edge Grind: Even, 50/50
- Handle: D-Shaped Sandalwood
- Ferrule: Black Pakka Wood
- Engraving: Laser
- Weight: 5.6 oz (160 g)
- Blade Length: 268 mm
- Total Length: 420 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 39 mm
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.- Brand: Yoshimi SG-2
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: VG10
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even (See Choil Shot)
- Handle: Oak Octagonal
- Weight: 4.0 oz (114 g)
- Blade Length: 172 mm
- Total Length: 315 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoenvgdagy18||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-enju-vg10-damascus-gyuto-180mm-127.png||||||Yoshimi Kato Enju VG10 Gyuto 180mm||YKE-G180||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||340.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The gyuto is 180mm with a blade height of 44mm. These knives really are great all-arounders. Their compact size belies their many abilities.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: VG10
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even (See Choil Shot)
- Handle: Oak Octagonal
- Weight: 3.3 oz (94 g)
- Blade Length: 180 mm
- Total Length: 315 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 44 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoensg2gy21||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-enju-vg10-gyuto-210mm-115.png||||||Yoshimi Kato Enju VG10 Gyuto 210mm||YKE-G210||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||350.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: VG10
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even (See Choil Shot)
- Handle: Oak Octagonal
- Weight: 4.5 oz (128 g)
- Blade Length: 214 mm
- Total Length: 354 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoshimienju1||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-enju-gyuto-240mm-117.png||||||Yoshimi Kato Enju VG10 Gyuto 240mm||YKE-G240||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||370.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: VG10
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Laser Engraved
- Edge Grind: Even (See Choil Shot)
- Handle: Oak Octagonal
- Weight: 5.7 oz (162 g)
- Blade Length: 246 mm
- Total Length: 398 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoenvgna16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-enju-vg10-nakiri-165mm-110.png||||||Yoshimi Kato Enju VG10 Nakiri 160mm||YKE-N160||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||320.000 ||||||||||||1||1||1||0||||||||Yoshimi Enju VG10 Damascus Nakiri 165mm. Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: VG10
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even (See Choil Shot)
- Handle: Oak Octagonal
- Weight: 5.3 oz (152 g)
- Blade Length: 158 mm
- Total Length: 307 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoenvgdasa16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-enju-vg10-damascus-nakiri-50.png||||||Yoshimi Kato Enju VG10 Nakiri 180mm||YKE-N180||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||335.000 ||||||||||||1||1||1||0||||||||Yoshimi Enju VG10 Damascus Nakiri 180mm. Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: VG10
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even (See Choil Shot)
- Handle: Oak Octagonal
- Weight: 5.3 oz (154 g)
- Blade Length: 180 mm
- Total Length: 320 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 55 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yokaenpe12||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-petty-120mm-103.png||||||Yoshimi Kato Enju VG10 Petty 120mm||YKE-P120||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||205.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: VG10
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Laser Engraved
- Edge Grind: Even (See Choil Shot)
- Handle: Oak Octagonal
- Weight: 1.9 oz (54 g)
- Blade Length: 122 mm
- Total Length: 247 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kagipe15||item-1||solidtemplate||yoshimienju||https://s.turbifycdn.com/aah/chefknivestogo/kanehiro-ginsan-petty-150mm-178.png||||||Yoshimi Kato Enju VG10 Petty 150mm||YKE-P150-Ebony||specials > forknco > hiroshikato > yoshimienju||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Yoshimi Kato Enju VG10 > ||250.000 ||||||||||||1||1||1||0||||||||The Yoshimi Kato Enju VG10 Petty 150mm is a beautifully balanced small knife forged by Yoshimi Kato, son of Hiroshi Kato, from the famed Takefu Knife Village in Echizen—one of Japan’s most respected knife-making centers. Designed for precision and ease of use, this petty excels at detail work, smaller prep tasks, and everyday cutting where control matters most.
The blade features a VG10 stainless steel core, heat treated to approximately 61–62 HRC for excellent edge retention, fine grain structure, and easy sharpening. The core is wrapped in stainless Damascus cladding, creating a fully stainless, low-maintenance blade with strength and durability. Though compact and lightweight, this knife is a serious performer—quick, nimble, and capable of handling most vegetables and proteins with ease. The traditional octagonal ebony handle provides a secure, comfortable grip and excellent balance.
Care Instructions: This knife is fully stainless and easy to maintain, but we recommend hand washing only and drying immediately after use. Avoid bones, frozen foods, or twisting cuts to prevent chipping, and store on a magnetic strip or in a saya when not in use.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Steel: VG10 Stainless
- Cladding: Stainless Damascus
- HRC: 61–62
- Engraving: Laser Engraved
- Edge Grind: Even (50/50)
- Handle: Octagonal Ebony
- Weight: 2.3 oz (66 g)
- Blade Length: 146 mm
- Total Length: 275 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yokaenvgpe15||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-petty-150mm-235.png||||||Yoshimi Kato Enju VG10 Petty 150mm||YKE-P150||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||225.000 ||||||||||||1||1||1||0||||||||Yoshimi Enju VG10 Damascus Petty 150mm. Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: VG10
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Laser Engraved
- Edge Grind: Even (See Choil Shot)
- Handle: Oak Octagonal
- Weight: 2.3 oz (66 g)
- Blade Length: 146 mm
- Total Length: 275 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 27 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoenvgdasa17||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-enju-vg10-damascus-santoku-170mm-100.png||||||Yoshimi Kato Enju VG10 Santoku 170mm||YKE-S170||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||320.000 ||||||||||||1||1||1||0||||||||Yoshimi Enju VG10 Damascus Santoku 170mm. Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: VG10
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even (See Choil Photo)
- Handle: Oak Octagonal
- Weight: 4.0 oz (114 g)
- Blade Length: 170 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoshimi1||item-1||solidtemplate||sujihiki270mm||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-sujihiki-270mm-13.png||||||Yoshimi Kato Enju VG10 Sujihiki 270mm||YKE-S270||resources > sujihikis > sujihiki270mm||Knife Types > Sujihikis > Sujihiki 270mm > ||420.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is a talented blacksmith carrying on a proud legacy. As the son-in-law and apprentice of the esteemed Hiroshi Kato, Yoshimi-san honed his craft under Hiroshi's watchful eye before taking over the workshop upon his retirement. Now leading the forge at the renowned Takefu Knife Village cooperative, Kato-san produces exceptional blades under several respected labels, including Kanehiro and Masakage.
This knife features a VG10 stainless steel core—one of the most popular choices among professional chefs for its excellent balance of edge retention, corrosion resistance, and sharpenability. The core is clad in a striking, multi-layered Damascus stainless steel, creating a beautiful visual texture while enhancing the blade’s durability and stability.
It’s a perfect marriage of beauty and performance—ideal for chefs who value craftsmanship, aesthetics, and cutting efficiency in equal measure.- Brand: Yoshimi VG10
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: VG10 Stainless
- Cladding: Damascus Stainless
- HRC: 60-61
- Engraving: Laser Engraved
- Edge Grind: Even (See Choil Shot)
- Handle: Octagonal
- Weight: 4.8 ounces / 136g
- Blade Length: 270 mm
- Total Length: 424 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yokasg2da||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-sg2-damascus-100.png||||||Yoshimi Kato SG2||||specials > forknco > hiroshikato||Resources > For Knife Collectors > Kato (Yoshimi) Knives > ||||||||||||||0||1||0||0||||yosg2dape12 yosg2pe15 yosg2na yosg2bu16 yosg2sa16 yosg2gy21 yosg2gy24 yosg2su27||||Yoshimi Kato SG2. Our friend Yoshimi hit the ball out of the park with these. Beautful damascus cladding, excellent SG-2 powdered steel and thin, light blades with beautiful grinds all capped off with very nice octagonal handles. Woof!||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgsuwa16||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg-10-suminagashi-wa-bunka-165mm-119.png||||||Yoshimi Kato VG-10 Suminagashi Bunka 165mm||KVGO-B165||shopbysteel > vg10steel > kayosu||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||310.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today. This bunka features a traditional oval wa handle.
Bunkas are general-purpose knives tackling a wide range of common kitchen tasks. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye-catching aesthetic. These can be used any time a gyuto or santoku might be called for. Since bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping.
The Kato VG-10 Damascus wa-bunka is a well-balanced, well-made, and extremely fine-looking piece of kitchen cutlery. Handmade by a genuine master blacksmith, and all at an affordable price. Highly recommended.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Factory: Takefu Village
- Edge Steel: VG-10
- Cladding: Stainless Damascus
- Edge: Even 50/50
- Weight: 4.1 oz (116 g)
- Blade Length: 173 mm
- Total Length: 319 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katoknives||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/katoknives-50.png||||||Yoshimi Kato VG-10 Suminagashi Gyuto 180mm||KVGO-G180||shopbysteel > vg10steel > kayosu||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||320.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
At 180mm, this Kato VG10 Suminagashi gyuto is as small as gyutos get. It is a good choice for lovers of shorter blades or those with restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and exhibits a fairly thin grind behind the edge.
The blade is constructed with a core steel of VG-10 stainless steel, which is prized for its excellent edge-taking and holding characteristics. VG-10 is stainless steel with a high carbon content of 1%. Trace elements include 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese. The steel was first created by the Takefu Special Steel Company and is the most popular stainless steel used by the big Japanese knife manufacturers. The inner core, or hagane, is covered with multiple layers of nickel Damascus steel, which is then etched to reveal the stunning pattern.
Its good looks and balanced feel are further enhanced by a well-made oval rosewood handle with black pakka wood ferrule. This really is a beautifully constructed knife at a great price.- Maker: Yoshimi Kato
- Region: Echizen, Japan
- Steel: VG-10 Stainless Steel
- HRC: 61-62
- Cladding: Stainless Damascus
- Handle: Rosewood Oval
- Ferrule: Black Pakka Wood
- Edge Grind: 50/50
- Weight: 3.8 oz (108 g)
- Blade Length: 182 mm
- Total Length: 330 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 43 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgsugy18||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg-10-suminagashi-gyuto-180mm-117.png||||||Yoshimi Kato VG-10 Suminagashi Gyuto 180mm||KVGWe-G180||shopbysteel > vg10steel > kayosu||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||345.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
There are a few considerations that Kato-san adheres to with every fine blade he creates: quality in performance, ownership, and aesthetic. With these new VG-10 blades he has built these principles into this line of kitchen knives.
VG-10 is a cutlery-grade stainless steel produced in Japan. The name stands for V Gold 10 ("gold" meaning quality), or sometimes V-Kin-10 (kin means "gold" in Japanese). It is a stainless steel with a high carbon content containing 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese. All of these relatively small amounts of other metals give the VG-10 steel its most important properties, such as its ability to hold an edge coupled with great durability. It is one reason why the VG-10 label has been so highly prized among so many people, ranging from chefs to knife collectors.
At 180mm, this knife is as small as gyutos get. It is a good choice for lovers of shorter blades or those with very restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
Its great aesthetics and functionality are further enhanced by a well-balanced Western-style rosewood handle. This is a very well-made knife at a great price.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Factory: Takefu Village
- Edge Steel: VG-10
- Edge: Even, 50/50
- Weight: 5.1 oz (146 g)
- Blade Length: 181 mm
- Total Length: 310 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 42 mm
- HRC: 61-62
- Cladding: Nickel Damascus
- Handle: Yo Rosewood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgsuwa21||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg-10-suminagashi-wa-gyuto-210mm-113.png||||||Yoshimi Kato VG-10 Suminagashi Gyuto 210mm||KVGO-G210||shopbysteel > vg10steel > kayosu||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||330.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
The Kato VG-10 Suminagashi gyuto measures 215mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a fairly rounded belly so it's good for pushers and rockers. The blade height is almost 53mm which is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10 which will hold that sharpness very well.
These are great looking knives for sure. But they are also real performers. Kato-san knows no other way to make them!- Maker: Yoshimi Kato
- Location: Echizen, Japan
- Steel: VG-10 Stainless
- Cladding: Stainless Damascus (Suminagashi)
- HRC: 61
- Weight: 5.4 oz (153 g)
- Blade Length: 216 mm
- Total Length: 362 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 53 mm
- Edge Grind: Even
- Handle: Oval Rosewood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgsugy21||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg10-suminagashi-gyuto-210mm-121.png||||||Yoshimi Kato VG-10 Suminagashi Gyuto 210mm||KVGWe-G210||shopbysteel > vg10steel > kayosu||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||375.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
This Kato Suminagashi gyuto measures in at 212mm, a perfect length for most kitchens and chefs needing a more compact-sized knife. The dimensions also make it better suited to tackling smaller ingredients or those requiring fine detail work. It has a nicely rounded belly so it's good for pushers and rockers. The blade height is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, which will hold that sharpness very well.
These are real lookers for sure. But they are also real performers. Kato-san knows no other way!- Maker: Yoshimi Kato
- Location: Echizen, Japan
- Steel: VG-10 Stainless
- Cladding: Stainless Damascus (Suminagashi)
- HRC: 61
- Weight: 5.8 oz (164 g)
- Blade Length: 212 mm
- Total Length: 340 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 45 mm
- Edge Grind: Even
- Handle: Western Rosewood
- Photos: Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yokavgsugy24||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-240mm-352.png||||||Yoshimi Kato VG-10 Suminagashi Gyuto 240mm||KVGWe-G240||shopbysteel > vg10steel > kayosu||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||400.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
This Kato Suminagashi gyuto is a perfect length for most kitchens and chefs needing a larger knife. The dimensions also make it better suited to tackling larger ingredients. It has a nicely rounded belly so it’s good for pushers and rockers. The blade height is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, which will hold that sharpness very well.
These are real lookers for sure. But they are also real performers. Kato-san knows no other way!- Maker: Yoshimi Kato
- Location: Echizen, Japan
- Steel: VG-10 Stainless
- Cladding: Stainless Damascus (Suminagashi)
- HRC: 61
- Edge Grind: Even
- Handle: Western Rosewood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgdagy24||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg-10-suminagashi-wa-gyuto-240mm-133.png||||||Yoshimi Kato VG-10 Suminagashi Gyuto 240mm||KVGO-G240||shopbysteel > vg10steel > kayosu||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||360.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato, the successor of Hiroshi's business in Echizen, creates top-notch blades. The VG-10 steel has a high carbon content, 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese, giving it excellent edge retention and durability.
The 240mm gyuto is a popular size for home and professional chefs, with a 50/50 grind and thin spine and grind for both right- and left-handed users. The VG-10 steel core is wrapped in a suminagashi-style softer stainless steel outer layer, with an oval rosewood handle and black pakka wood ferrule. These principles of quality in performance, ownership, and aesthetics are reflected in Kato-san's VG-10 line of kitchen knives.- Maker: Yoshimi Kato
- Location: Echizen, Japan
- Steel: VG-10 Stainless
- Cladding: Stainless Damascus (Suminagashi)
- HRC: 61
- Weight: 6.0 oz (170 g)
- Blade Length: 245 mm
- Total Length: 400 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 52 mm
- Edge Grind: Even
- Handle: Oval Rosewood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katonakiri||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/kato-nakiri-122.png||||||Yoshimi Kato VG-10 Suminagashi Nakiri 165mm||KVGO-N165||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||310.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
His dedication to his art can be seen in these fine VG-10 knives which look and feel way more refined than their price would suggest. Constructed with a core (hagane) of VG-10 stainless steel, outer layers (jigane) of softer stainless steel are forged to the hagane to protect the inner core while adding strength and durability. This outer layer is decorated with a beautiful suminagashi (damascus) finish which is etched to further enhance the damascus pattern.
The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word translates into "knife for cutting greens." The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side.
This particular nakiri is a lovely example of the breed, featuring a great-looking Damascus blade coupled with an oval rosewood handle with a black pakka wood ferrule.- Maker: Yoshimi Kato
- Region: Echizen, Japan
- Steel: VG-10 Stainless Steel
- HRC: 61-62
- Cladding: Stainless Damascus
- Handle: Rosewood Oval
- Ferrule: Black Pakka Wood
- Edge Grind: 50/50
- Weight: 5.1 oz (144 g)
- Blade Length: 159 mm
- Total Length: 307 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kato||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-106.png||||||Yoshimi Kato VG-10 Suminagashi Petty 120mm||KVGO-P120||shopbysteel > vg10steel > kayosu||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||280.000 ||||||||||||1||1||1||0||||||||The Kato VG-10 Damascus Wa-Petty is a refined and beautifully balanced small knife crafted by Yoshimi Kato, one of Echizen’s most respected blacksmiths. This line showcases Kato san’s ability to blend performance, aesthetics, and value into a knife that feels special in hand without being priced out of reach.
The core steel is VG-10 stainless, a widely trusted Japanese cutlery steel known for its excellent corrosion resistance, good edge retention, and ease of sharpening. The blade is clad in striking stainless Damascus, giving the knife an elegant layered appearance while adding toughness and stability. The grind is clean and precise, reflecting the high standards associated with Kato san’s workshop.
With a 125mm edge length, this wa-petty excels at in-hand work, trimming, peeling, slicing fruit, and other detail-oriented prep tasks. It is light, agile, and well balanced, making it comfortable for extended use. The traditional oval wa handle provides a secure, natural grip and complements the knife’s classic Japanese profile. Handmade by a true master, this is a versatile and extremely attractive petty that offers outstanding value for the quality. Highly recommended.
Care Instructions: This knife is made from fully stainless steel and is resistant to rust, but proper care will ensure long life and optimal performance. Hand wash only and dry thoroughly after use. Do not place in the dishwasher or leave soaking in water. Store the knife dry and use a blade guard or saya to protect the edge when not in use.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: VG-10 Stainless
- Cladding: Stainless Damascus
- Weight: 2.1 oz (60 g)
- Blade Length: 125 mm
- Total Length: 250 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 29.5 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgsupe12||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg-10-suminagashi-petty-120mm-150.png||||||Yoshimi Kato VG-10 Suminagashi Petty 120mm||KVGWe-P120||shopbysteel > vg10steel > kayosu||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||245.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato Suminagashi knives are constructed from a core of VG-10 stainless steel to which is added a layer of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern. VG-10 steel is a designation used for a particular type of stainless steel. VG-10 steel is a Japanese-made alloy that has found particular favor in the cutlery industry.
The 120mm petty is a great all-around kitchen knife for smaller products and smaller tasks like garnish preparation. It has a very slim blade that is ground in a symmetrical manner. Overall balance is really good, which is important with a blade of this type. VG-10 holds a good edge and is characteristically quite easy maintain and care for.
This petty comes with a really lovely western-style handle in a rosewood color. The fit and finish of the knife are as good as its looks.- Maker: Yoshimi Kato
- City: Echizen
- Steel: VG-10 Stainless
- Cladding: Stainless Damascus
- Handle: Rosewood, Western
- Weight: 2.3 oz (65 g)
- Blade Length: 123 mm
- Total Length: 277 mm
- Spine Thickness at Base: 1.5 mm
- Blade Height: 30 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yokavgpe15||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-petty-150mm-13.png||||||Yoshimi Kato VG-10 Suminagashi Petty 150mm||KVGO-P150||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||235.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato crafts this elegant wa-petty knife using VG-10 stainless steel, a popular choice known for its excellent edge retention, corrosion resistance, and ease of maintenance. The core is clad in beautifully patterned stainless Damascus, adding both visual appeal and structural integrity.
This 150mm petty knife is ideal for precision tasks like peeling, slicing herbs, or trimming proteins. It features a traditional oval wa handle that feels comfortable and nimble in hand, making it a great choice for both professional chefs and home cooks.
The Kato VG-10 Damascus wa-petty offers a perfect balance of aesthetics, performance, and value. Hand-forged by a master blacksmith in Echizen, Japan.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: VG-10 Stainless
- Cladding: Stainless Damascus
- Weight: 2.3 oz (66 g)
- Blade Length: 150 mm
- Total Length: 277 mm
- Spine Thickness at Base: 1.7 mm
- Blade Height: 30 mm
The Kato VG-10 Suminagashi line of knives has been created to fill the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern. VG-10 is one of the most popular stainless steels in the world for the manufacturing of kitchen knives, and for good reason. It has very good edge retention and is very wear and corrosion resistant.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks.- Maker: Yoshimi Kato
- Location: Echizen, Japan
- Steel: VG-10 Stainless
- Cladding: Stainless Damascus (Suminagashi)
- HRC: 61
- Weight: 2.7 oz (77 g)
- Blade Length: 150 mm
- Total Length: 255 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 29 mm
- Edge Grind: Even
- Handle: Western Rosewood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|katovg10||item-1||solidtemplate||kayosu||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg10-87.png||||||Yoshimi Kato VG-10 Suminagashi Santoku 170mm||KVGO-S170||shopbysteel > vg10steel > kayosu||Shop by Steel > VG-10 Steel > Yoshimi Kato VG10 Suminagashi > ||310.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato's VG-10 knives exhibit refined craftsmanship at an affordable price. The knives feature a VG-10 stainless steel core with soft stainless steel damascus cladding for durability and great looks. This santoku knife is a versatile option for slicing and dicing with a tall blade and symmetrical 50/50 grind. The rosewood handle complements the attractive blade. The Kato VG-10 Suminagashi santoku 180mm offers an excellent blend of aesthetics and performance. We highly recommend this knife.
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Factory: Takefu Knife Village
- Edge Steel: VG-10 Stainless Steel
- HRC: 61-62
- Construction: San Mai, Hammer Forged
- Cladding: Nickel Damascus Stainless
- Handle: Rosewood Oval
- Weight: 4.4 oz (12 6g)
- Blade Length: 171 mm
- Total Length: 311 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kavgsu||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/kato-vg10-suminagashi-72.png||||||Yoshimi Kato VG10 Nashiji Sumi||||specials > forknco > hiroshikato||Resources > For Knife Collectors > Kato (Yoshimi) Knives > ||||||||||||||0||1||0||0||||kavgnape12 kavgdawa15 kavgnakobu13 kavgnana17 kanasusa16 mayukobu13 kanasubu15 kanasugy21 kanasugy24 kanasusu27||||Our good friend Kato san has been making knives for us for the past 8 years. He and his son are dedicated, highly skilled and prolific. Their crew includes several up and coming blacksmiths and they work hard to produce fine cutlery.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|kayosu||item.||solidtemplate||vg10steel||https://s.turbifycdn.com/aah/chefknivestogo/kato-yo-suminagashi-66.png||||||Yoshimi Kato VG10 Suminagashi||||shopbysteel > vg10steel||Shop by Steel > VG-10 Steel > ||||||||||||||0||1||0||0||||kavgsupe12 kavgsupe15 kavgsugy18 kavgsugy21 yokavgsugy24 kato kavgsuwa16 katonakiri katovg10 katoknives kavgsuwa21 kavgdagy24||||Yoshimi Kato lives and works in Echizen, Japan, and makes these excellent knives for us using VG-10 steel and beautiful Damascus cladding (they call it suminagashi).||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoshimiminamo||item.||solidtemplate||hiroshikato||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-44.png||||||Yoshimi Minamo Knives||||specials > forknco > hiroshikato||Resources > For Knife Collectors > Kato (Yoshimi) Knives > ||||||||||||||0||1||0||0||||yomipe15 yomisg2na16 yomisg2bu17 minamo yomisg2gy21 yoshimi yomisg2su27||||Yoshimi Kato has introduced a beautiful new line of knives called Minamo. These are made using top-of-the-line SG2 stainless steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yomisg2bu17||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-bunka-170mm-112.png||||||Yoshimi Minamo SG2 Bunka 170mm||Minamo-Bunka||specials > forknco > hiroshikato > yoshimiminamo||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Yoshimi Minamo Knives > ||295.000 ||||||||||||1||1||1||0||||||||Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations.
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: SG2 (AKA R2)
- Cladding: Stainless
- Brand Name: Yoshimi Minamo
- HRC: 62-63
- Handle: Shitan Rosewood Octagonal
- Ferrule: Red Pakkawood
- Edge Grind: Even, 50/50 Double Bevel
- Engraving: Laser
- Weight: 4.3 oz (122 g)
- Blade Length: 171 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yomisg2gy21||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-gyuto-210mm-112.png||||||Yoshimi Minamo SG2 Gyuto 210mm||Minamo-G210||specials > forknco > hiroshikato > yoshimiminamo||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Yoshimi Minamo Knives > ||390.000 ||||||||||||1||1||1||0||||||||Immerse yourself in the rich tradition of Yoshimi Kato's masterfully crafted knives. Hailing from Echizen and working at the Takefu Village Knife Co-Operative, Kato skillfully upholds his family legacy. Since assuming the reins from his father in law, Hiroshi, in 2017, Yoshimi has dedicated himself to producing exquisite, high-quality knives that surpass expectations.
Experience the epitome of excellence in every slice. Choose Yoshimi Kato and embrace the timeless allure of his masterful creations.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: SG2 (AKA R2)
- HRC: 62-63
- Cladding: Stainless
- Brand Name: Yoshimi Minamo
- Handle: Shitan Rosewood Octagonal
- Ferrule: Red Pakka Wood
- Edge Grind: Even, 50/50 Double Bevel
- Engraving: Laser
- Weight: 5.1 oz (146 g)
- Blade Length: 217 mm
- Total Length: 355 mm
- Spine Thickness at Heel: 2 mm
- Blade Height at Heel: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoshimi||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-sg2-damascus-gyuto-210mm-92.png||||||Yoshimi Minamo SG2 Gyuto 240mm||Minamo-G240||specials > forknco > hiroshikato > yoshimiminamo||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Yoshimi Minamo Knives > ||420.000 ||||||||||||1||1||1||0||||||||Immerse yourself in the rich tradition of Yoshimi Kato's masterfully crafted knives. Hailing from the Echizen and working at the Takefu Village Knife Co-Operative, Kato skillfully upholds his family legacy. Since assuming the reins from his father-in-law, Hiroshi, in 2017, Yoshimi has dedicated himself to producing exquisite, high-quality knives that surpass expectations.
Experience the epitome of excellence in every slice. Choose Yoshimi Kato and embrace the timeless allure of his masterful creations.- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: SG2 (AKA R2)
- HRC: 62-63
- Cladding: Stainless
- Brand Name: Yoshimi Minamo
- Handle: Shitan Rosewood Octagonal
- Ferrule: Red Pakka Wood
- Edge Grind: Even, 50/50 Double Bevel
- Engraving: Laser
- Weight: 5.7 oz (162 g)
- Blade Length: 241 mm
- Total Length: 393 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yomisg2na16||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-nakiri-165mm-61.png||||||Yoshimi Minamo SG2 Nakiri 165mm||Minamo-Nakiri||specials > forknco > hiroshikato > yoshimiminamo||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Yoshimi Minamo Knives > ||295.000 ||||||||||||1||1||1||0||||||||Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations.
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: SG2 (AKA R2) Stainless
- Cladding: Stainless
- Brand Name: Yoshimi Minamo
- HRC: 62-63
- Handle: Shitan Rosewood Octagonal
- Ferrule: Red Pakka Wood
- Edge Grind: Even, 50/50 Double Bevel
- Engraving: Laser
- Weight: 5.6 oz (158 g)
- Blade Length: 160 mm
- Total Length: 309 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yomipe15||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-petty-150mm-110.png||||||Yoshimi Minamo SG2 Petty 150mm||Minamo-P150||specials > forknco > hiroshikato > yoshimiminamo||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Yoshimi Minamo Knives > ||270.000 ||||||||||||1||1||1||0||||||||Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law, Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations.
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: SG2 (AKA R2) Stainless
- Cladding: Stainless
- Brand Name: Yoshimi Minamo
- HRC: 62-63
- Handle: Shitan Rosewood Octagonal
- Ferrule: Red Pakka Wood
- Edge Grind: Even, 50/50 Double Bevel
- Engraving: Laser
- Weight: 2.5 oz (72 g)
- Blade Length: 149 mm
- Total Length: 279 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|minamo||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-santoku-170mm-61.png||||||Yoshimi Minamo SG2 Santoku 170mm||Minamo-Santoku||specials > forknco > hiroshikato > yoshimiminamo||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Yoshimi Minamo Knives > ||295.000 ||||||||||||1||1||1||0||||||||Unleash the pinnacle of excellence with every precise cut. Embrace the allure of Yoshimi Kato's masterful creations and make a choice that embodies timeless quality. Experience the epitome of fine craftsmanship by selecting Yoshimi Kato for a knife that surpasses all others.
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: SG2 (AKA R2)
- HRC: 62-63
- Cladding: Stainless
- Brand Name: Yoshimi Minamo
- Handle: Shitan Rosewood Octagonal
- Ferrule: Red Pakka Wood
- Edge Grind: Even, 50/50, Double Bevel
- Engraving: Laser
- Weight: 4.3 oz (122 g)
- Blade Length: 171 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 45 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yomisg2su27||item-1||solidtemplate||yoshimiminamo||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-sujihiki-270mm-112.png||||||Yoshimi Minamo SG2 Sujihiki 270mm||Minamo-Suji270||specials > forknco > hiroshikato > yoshimiminamo||Resources > For Knife Collectors > Kato (Yoshimi) Knives > Yoshimi Minamo Knives > ||420.000 ||||||||||||1||1||1||0||||||||Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations.
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: SG2 (AKA R2)
- HRC: 62-63
- Cladding: Stainless
- Brand Name: Yoshimi Minamo
- Handle: Shitan Rosewood Octagonal
- Ferrule: Red Pakka Wood
- Edge Grind: Even, 50/50 Double Bevel
- Engraving: Laser
- Weight: 5.4 oz (154 g)
- Blade Length: 270 mm
- Total Length: 423 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 39 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yosg2bu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-bunka-165mm-234.png||||||Yoshimi SG2 Bunka 165mm||YKSG2-B165||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||335.000 ||||||||||||1||1||1||0||||||||Bunka-style knives are gaining in popularity really fast around here. The combination of a compact length, tall height, and an aesthetic appeal that simply cannot be denied results in a very desirable package.
While the reverse tanto tip is the most obvious design element of the blade, it is the performance that really sets this knife apart. The edge profile is very much like a standard gyuto. A fairly flat profile favors chop and push cutting styles. The difference lies in the taller height, more like a santoku, which many people prefer to shorter height knives, especially when a one-knife-does-it-all approach is favored. Then there is the tip. This great-looking design element takes the bunka to another level. The tip allows for some really intricate detail work as well as the ability to have it ground super thin, for increased cutting performance.
The Yoshimi bunka is a great rendition of this style of knife. It is made from SG2 PM steel. The inner core is clad with a soft stainless steel. It is a light and thin knife that performs as well as it looks...and those looks are quite something. The Damascus is stunning and matches the lovely rosewood handle to perfection. This is art and science and age-old techniques rolled into one beautiful package.- Brand: Yoshimi SG-2
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: SG-2 Powdered Stainless Steel
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even (See Choil Photo)
- Handle: Rosewood Octagonal
- Ferrule: Pakka Wood
- Weight: 4.5 oz (128 g)
- Blade Length: 172 mm
- Total Length: 314 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yosg2gy21||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-gyuto-210mm-224.png||||||Yoshimi SG2 Gyuto 210mm||YKSG2-G210||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||385.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is the son of famed blacksmith Hiroshi Kato. Like his father, he makes knives for several leading brands, including Masakage and Kanehiro. He works from the Takefu Knife Village cooperative, one of the centers of the knife world. Following in the footsteps of an illustrious father is never an easy thing to do, but blacksmiths have done this for generations, and it is a situation in which most seem to flourish and grow. Yoshimi Kato is proof of that.
This new line of knives bearing his name is made from a very special steel called SG2. This is a high-tech powdered metallurgical stainless steel that is used for making surgical instruments, metal cutting tools, and kitchen knives. It possesses a high edge retention ability while being moderately wear-resistant and easy to sharpen. The core steel is clad with a softer stainless steel to protect and add strength to the blade. The cladding is a multi-layer Damascus construct that is quite beautiful in its execution and finish.
The 210mm gyuto is a popular size for many home and professional chefs. Its compact dimensions are perfect for smaller hands or work areas, but it is still large enough to take on almost every type and size of ingredient. The knife is well-balanced and has a rigid feel to it. Coupled with a fine-looking and well-executed handle made from rosewood and pakka wood, this is an easy-to-care-for blade fit for any chef in any circumstance.- Brand: Yoshimi SG-2
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: SG-2 Powdered Stainless
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even (See Choil Photo)
- Handle: Rosewood Octagonal
- Ferrule: Pakka Wood
- Weight: 5.0 oz (144 g)
- Blade Length: 214 mm
- Total Length: 350 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yosg2gy24||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-gyuto-240mm-269.png||||||Yoshimi SG2 Gyuto 240mm||YKSG2-G240||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||420.000 ||||||||||||1||1||1||0||||||||We are big fans of young blacksmith Yoshimi Kato. He is a second-generation smith who learned his trade at the feet of his illustrious father-in-law, Hiroshi Kato. After working for his father-in-law for many years, he took the reins of the business when Hiroshi-san recently retired. Kato-San works at the famous Takefu Knife Village Cooperative, where he makes a number of different knives under various names, including Kanehiro and Masakage.
SG2 is a Powdered Metallurgical stainless steel. It is used for making surgical instruments, metal cutting tools, and kitchen knives. The attributes of SG2 include its high edge retention ability, ease of sharpening, and moderately good wear resistance. The inner core of SG2 is clad with a beautiful multi-layer Damascus stainless steel to further protect and strengthen the core. This is a stunning looker, and its aesthetics echo the performance characteristics.
The blade is stiff and taut. It is a mid-length for gyutos, and with its thin profile and light weight, it is a nimble and dexterous cutter. The Yoshimi SG2 Gyuto 240mm is beautiful to behold and use, and highly recommended to any chef looking for a perfect combination of form and function.- Brand: Yoshimi SG2
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: SG-2
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even (See Choil Photo)
- Handle: Rosewood Octagonal
- Ferrule: Pakka Wood
- Weight: 5.9 oz (168 g)
- Blade Length: 243 mm
- Total Length: 394 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yosg2na||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-nakiri-160mm-342.png||||||Yoshimi SG2 Nakiri 160mm||YKSG2-N160||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||335.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is a very busy and highly sought-after blacksmith. He makes knives for some very popular brands, including Masakage and Kanehiro. He works at the Takefu Knife Village Cooperative, one of the centers of the knife world. This new line of kitchen knives is the first to bear his name. We are very impressed with the grinds, fit, and finish of these blades. The overall look of the knives in this new range is also quite splendid.
Kato-san makes these blades from very special steel called SG2. SG2 is a modern, high-tech stainless steel made with a powdered metallurgical process that is often found in surgical instruments, metal cutting tools, and, of course, kitchen knives. It has very high edge retention while being fairly wear-resistant and easy to sharpen. The core alloy is clad with softer stainless steel to protect the inner core from shock and add strength to the blade. The cladding is a multi-layer Damascus construct that is beautiful in its execution and finish.
Nakiri knives are a fairly new look in the West, but a staple in most Japanese kitchens. Their primary job is to process vegetables (“nakiri” means “greens” in Japanese), but they are also a very good option for other cutting tasks in the kitchen.- Brand: Yoshimi SG2
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Damascus Stainless
- HRC: 61-62
- Edge Grind: Even (See Choil Photo)
- Handle: Cherry Octagonal
- Ferrule: Red Paduuk Wood
- Weight: 5.5 oz (158 g)
- Blade Length: 159 mm
- Total Length: 305 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 50 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yosg2dape12||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-damascus-petty-120mm-106.png||||||Yoshimi SG2 Petty 120mm||YKSG2-P120||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||260.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is a second-generation blacksmith who learned his trade from his illustrious father, Hiroshi Kato. After working for him for many years, Yoshimi took the reins of the business when Hiroshi-san retired. He works at the famous Takefu Knife Village Cooperative, where he makes a number of different knives under various names, including Kanehiro and Masakage.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
This is one pretty petty! The knife is made from SG2 powdered stainless steel, with a multi-layer Damascus cladding made from a softer stainless alloy. This results in a knife that is both easy to use and to sharpen. It holds a great edge and is very durable. We think the Damascus on these knives is some of the nicest we have seen and, coupled with the attractive and comfortable rosewood octagonal handle, makes for a beautiful and functional knife package.- Brand: Yoshimi SG-2
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: SG-2 Powdered Stainless
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even (See Choil Photo)
- Handle: Rosewood Octagonal
- Ferrule: Pakka Wood
- Weight: 2.4 oz (68 g)
- Blade Length: 120 mm
- Total Length: 248 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 29 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yosg2pe15||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-petty-150mm-225.png||||||Yoshimi SG2 Petty 150mm||YKSG2-P150||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||270.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato is a second generation smith who learned his trade from his illustrious father, Hiroshi Kato. After working for him for many years Yoshimi took the reins of the business when Hiroshi-san retired. He works at the famous Takefu Knife Village cooperative where he makes a number of different knives under various names including Kanehiro and Masakage.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
This is one pretty petty! The knife is made from SG2 powdered stainless with a multi-layer damascus cladding made from a softer stainless alloy. This results in a knife that is both easy to use and to sharpen. It holds a great edge and is very durable. We think the damascus on these knives is some of the nicest we have seen and, coupled to the attractive and comfortable rosewood octagonal handle, makes for a beautiful and functional knife package.- Brand: Yoshimi SG-2
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: SG-2 Powdered Stainless
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even (See Choil Photo)
- Handle: Rosewood Octagonal
- Ferrule: Pakka Wood
- Weight: 2.6 oz (74 g)
- Blade Length: 147 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 28 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yosg2sa16||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-santoku-165mm-266.png||||||Yoshimi SG2 Santoku 165mm||YKSG2-S165||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||335.000 ||||||||||||1||1||1||0||||||||Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from the advanced Powdered Stainless Steel, SG2, which is known for its great edge-taking and holding characteristics.
This is an amazing steel for kitchen knives as it can be heat-treated to a high rating. The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The inner core of SG2 is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The santoku featured here is of average size at 165mm with a blade height of 46mm. These knives really are great all-arounders. Their compact size belies their many abilities. In fact, they are starting to replace gyutos and chef knives in many kitchens and knife rolls.
The stunning blade is matched to an octagonal handle made from rosewood with a dyed pakka wood ferrule.- Brand: Yoshimi SG-2
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: SG-2 Powdered Stainless
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even (See Choil Photo)
- Handle: Rosewood Octagonal
- Ferrule: Pakka Wood
- Weight: 4.6 oz (132 g)
- Blade Length: 172 mm
- Total Length: 310 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm
- Photos by Gustavo Bermudez||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yosg2su27||item-1||solidtemplate||katoknives1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-sujihiki-270mm-236.png||||||Yoshimi SG2 Sujihiki 270mm||YKSG2-S270||specials > forknco > hiroshikato > katoknives1||Resources > For Knife Collectors > Kato (Yoshimi) Knives > All Kato Knives > ||430.000 ||||||||||||1||1||1||0||||||||We are big fans of young blacksmith Yoshimi Kato. He is a second-generation smith who learned his trade at the feet of his illustrious father-in-law, Hiroshi Kato. After working for his father for many years, he took the reins of the business when Hiroshi-san recently retired. Kato-San works at the famous Takefu Knife Village cooperative, where he makes a number of different knives under various names, including Kanehiro and Masakage.
SG2 is a Powdered Metallurgical stainless steel. It is used for making surgical instruments, metal cutting tools, and kitchen knives. The attributes of SG2 include its high edge retention ability, ease of sharpening, and moderately good wear resistance. The inner core of SG2 is clad with a beautiful multi-layer Damascus stainless steel to further protect and strengthen the core. This is a stunning looker, and its aesthetics echo the performance characteristics.
Beautiful to behold and highly recommended to any chef looking for a perfect combination of form and function.- Brand: Yoshimi SG-2
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai
- Method: Hammer Forged
- Core Edge Steel: SG-2
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even (See Choil Photo)
- Handle: Rosewood Octagonal
- Weight: 5.3 oz (152 g)
- Blade Length: 268 mm
- Total Length: 415 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoshimitsuas||item.||solidtemplate||yoshimitsu||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-96.png||||||Yoshimitsu AS||||resources > japanese-knives > yoshimitsu||Knife Types > Japanese Knives > Yoshimitsu Knives > ||||||||||||||0||1||0||0||||yona yoassa18 yosa yogy21 yoasgy24 yoastana18||||These knives are made by Yoshimitsu and feature Aogami Super steel on the edge. This is a high quality carbon steel that is well known for its excellent cutting performance. Heat treat is done by eye and experience and they usually hit the 62-63 range, which is the sweet spot for this steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoassa18||item-1||solidtemplate||yoshimitsuas||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-bunka-180mm-238.png||||||Yoshimitsu AS Bunka 180mm||YSK-B17W||resources > japanese-knives > yoshimitsu > yoshimitsuas||Knife Types > Japanese Knives > Yoshimitsu Knives > Yoshimitsu AS > ||239.000 ||||||||||||1||1||1||0||||||||The Yoshimitsu Brothers are a noteworthy group of blacksmiths heralding from the Nagasaki region of Southern Japan. They do most of their own cladding work by inserting the hard steel into soft iron, an operation that is currently mostly done by specialty steel mills in other parts of Japan. These traditional methods are becoming more scarce in knife making, which is why we were originally attracted to them.
We were the first US distributor to handle these wonderful creations, which now run into four basic product groups.
The AS line is, as the name implies, made from the well-liked Aogami Super high-carbon steel. Aogami Super steel is the highest grade YSS steel. It contains high percentages of carbon, chrome, and tungsten to increase hardness and improve edge retention and corrosion resistance. This results in a knife that will keep a fine edge longer than many on the market. Its HRC is approximately 62-63. The carbon-rich steel is then inserted into soft iron using the traditional methods. This san-mai construction gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong.
The Yoshimitsu AS bunka is average in length at 180mm and is excellent for slicing, dicing, and mincing. The combination of a light, mid-sized blade, and a well-refined edge gives this knife a speed and dexterity that will surprise you.- Brand: Yoshimitsu
- Construction: San Mai, Hammer Forged
- Edge Grind: Even
- Edge Steel: Aogami Super Steel
- Cladding: Soft Iron
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 4.4 oz (125 g)
- Blade Length: 180 mm
- Total Length: 316 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 47 mm
- Handle: Walnut Octagonal
- Ferrule: Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yogy21||item-1||solidtemplate||yoshimitsuas||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-gyuto-210mm-86.png||||||Yoshimitsu AS Gyuto 210mm||YSK-G21W||resources > japanese-knives > yoshimitsu > yoshimitsuas||Knife Types > Japanese Knives > Yoshimitsu Knives > Yoshimitsu AS > ||265.000 ||||||||2.000 ||||1||1||1||0||||||||Chef Knives To Go is the first company in the USA to offer these fine kitchen knives made by Yoshimitsu. They feature an Aogami Super steel central core (or "hagane").
Aogami Super (AS) steel is composed of a high percentage of carbon and chrome. This increases the hardness of the blade along with overall toughness and corrosion resistance. The manganese content adds to the wear resistance, while molybdenum helps in maintaining the steel's strength during heating. Phosphorus, sulfur, silicon, tungsten, and vanadium are also present. Heat treat is done by eye and experience and they usually hit the 62-63 range, which is the sweet spot for this steel. The inner core steel is covered with a softer iron (or "jigane") in a san-mai construction.
Gyutos are the chef knives of Japan, and this particular blade length lends itself to use in smaller kitchens and on countertops with restricted space. It is about average in weight but does have a spine thicker than some others in this size range. That spine does taper to a lovely thin tip. It is slightly on the tall side for those of you looking for some extra finger clearance.- Weight: 5.2 oz (147 g)
- Blade Length: 218 mm
- Total Length: 360 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 49 mm
- Edge Grind: Even
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoasgy24||item-1||solidtemplate||yoshimitsuas||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-gyuto-240mm-417.png||||||Yoshimitsu AS Gyuto 240mm||YSK-G24W||resources > japanese-knives > yoshimitsu > yoshimitsuas||Knife Types > Japanese Knives > Yoshimitsu Knives > Yoshimitsu AS > ||300.000 ||||||||||||1||1||1||0||||||||Chefknivestogo is proud to bring you knives that are not available anywhere else in the United States. We try to bring you a wide selection of knives by small, regional blacksmiths at a variety of price points. Yoshimitsu Hamono is exactly the type of shop we look for. Based in southern Japan near Nagasaki, this shop is run by 5 brothers who sell mostly in their own geographic area. The business has been in continuous operation for over 150 years. Here are the specs for the 240mm gyuto, which is made with Aogami Super steel.
- Weight: 6.8 oz (194 g)
- Blade Length: 246 mm
- Total Length: 395 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 53 mm
- Handle: Walnut Octagonal with Black Pakka Wood Ferrule||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yona||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-nakiri-118.png||||||Yoshimitsu AS Nakiri 165mm||YSK-N16U||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||239.000 ||||||||2.000 ||||1||1||1||0||||||||The nakiri-bocho (literal translation: knife for cutting greens), with its thin, straight blade, is an excellent tool for chopping vegetables. Fast, rhythmic, and full chopping strokes right down to the board are possible thanks to its lightweight and wide blade design. The nakiri-bocho is a must-have in any kitchen. Several centuries of experience and know-how have gone into perfecting this knife’s design. The thinness of the blade is the key to quick and easy chopping. Although many Japanese knives are single-edged, nakiri knives are usually double-edged, which makes it easier to cut straight slices.
The Yoshimitsu nakiri is a great example of this ubiquitous Japanese knife. It is made from a highly regarded steel called Aogami Super (AS). The carbon-rich steel is then inserted into soft iron using the traditional methods. This san-mai construction gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong. The outer jigane features a rustic black kurouchi finish. Now with an upgraded walnut octagonal handle.- Weight: 5.2 oz (147 g)
- Blade Length: 168 mm
- Total Length: 302 mm
- Spine Thickness at Heel: 3.5 mm
- Blade Height: 52 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yosa||item-1||solidtemplate||yoshimitsuas||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-santoku-88.png||||||Yoshimitsu AS Santoku 180mm||YSK-S18W||resources > japanese-knives > yoshimitsu > yoshimitsuas||Knife Types > Japanese Knives > Yoshimitsu Knives > Yoshimitsu AS > ||239.000 ||||||||2.000 ||||1||1||1||0||||||||We are pleased to be the first company to bring these fine Japanese knives to USA shores. Yoshimitsu constructs this series of kitchen knives with a core of Aogami Super steel. This hard center is then clad san-mai style with a softer iron layer (or “jigane”). The outer layer is then blackened by an oxide film while it is being hardened, which produces the rustic finish known as kurouchi. These knives are set with a 50/50 even grind.
The Yoshimitsu santoku is average in length at 180mm. It also tips the scales at around the midpoint for santokus of this size. Santoku means three virtues in Japanese and the description refers to the three main cutting tasks which the knife performs so well: slicing, dicing, and mincing. The combination of a light, mid-sized blade and a well-refined edge gives this knife a speed and dexterity that will surprise you.- Weight: 4.4 oz (125 g)
- Blade Length: 181 mm
- Total Length: 316 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 47 mm
- Handle: Walnut Octagonal
- Ferrule: Pakka Wood||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoastana18||item-1||solidtemplate||yoshimitsuas||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-tall-nakiri-180mm-255.png||||||Yoshimitsu AS Tall Nakiri 180mm||YSK-N18SU||resources > japanese-knives > yoshimitsu > yoshimitsuas||Knife Types > Japanese Knives > Yoshimitsu Knives > Yoshimitsu AS > ||299.000 ||||||||||||1||1||1||0||||||||Yoshimitsu Hamono is a small blacksmith shop located in Nagasaki, Japan. It is currently run by five brothers who are the latest generation to have kept it in continual operation since the time when Abraham Lincoln was president! They do most of their own cladding work by inserting the hard core steel into soft iron, an operation that is currently mostly done by specialty steel mills in other parts of Japan. It is this adherence to the old techniques that originally attracted us to this maker.
This fun and functional knife resembles a cross between a cleaver and a traditional nakiri. It has the thin grinds normally associated with the vegetable cutter but it is tall like a classic Chinese cleaver. Large ingredients, big hands, or a simple desire for a taller blade are addressed with this versatile shape. It also makes food scooping a breeze.
The blade is made from the popular steel called Aogami Super (AS). This carbon rich alloy is then clad with a softer iron using the traditional san-mai construction. This gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong. The outer jigane features a rustic black kurouchi finish.
The blade is mated to an upgraded oak octagonal handle with burnt urushi finish.- Weight: 6.4 oz (181 g)
- Blade Length: 175 mm
- Total Length: 325 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 75 mm
- Trust the new handle in the photo, not the video.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yobl2||item.||solidtemplate||blue2steel||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-109.png||||||Yoshimitsu Blue #2||||shopbysteel > blue2steel||Shop by Steel > Blue #2 Steel > ||||||yobl2na165wa||||||||0||1||0||0||||yobl2tape12 yobl2pe15 yobl2na16 yobl2pe16 yobl2bu17 yobl2bu21 yobl2gy21 yobl2pe21 yobl2gy24||||This is Yoshimitsu’s line of knives made from the ever-popular Hitachi Blue Paper #2 steel. Also known as Aogami 2, Blue #2 is well-loved for it’s versatility for use in kitchen knives. It has good edge retention and is easy to sharpen. The Yoshimitsu blacksmiths harden the inner core to 61-62 Rockwell.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yobl2bu17||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-bunka-175mm-236.png||||||Yoshimitsu Blue #2 Bunka 175mm||YAP-B175||shopbysteel > blue2steel > yobl2||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||145.000 ||||||||||||1||1||1||0||||||||Bunka knives could be regarded as cool-looking santokus that are used for general-purpose work in the kitchen. The length and the height are ideal for a wide variety of tasks. They are easy to control and make short work of most cutting tasks in the kitchen.
The Yoshimitsu Blue #2 bunka is around 175mm at the edge and is excellent for slicing, dicing, and mincing. The combination of a light, mid-sized blade, and a well-refined edge gives this knife a speed and dexterity that will surprise you. Bunkas and their smaller brethren, ko-bunkas, are gaining in popularity in western kitchens for their compact size, flat profiles, and versatility. The reverse tanto tip makes the knife a good choice for tasks requiring a super thin tip for delicate cuts.
The five brothers who make up Yoshimitsu are making some very nice kitchen knives for us and this is another example of their skills and artisanship. These knives are constructed from Hitachi Blue #2 steel which is then covered in the san-mai style with a soft stainless steel outer layer. The addition of this cladding adds strength to the core steel while aiding with protection and ease of maintenance. The bead-blasted lower blade path offers a nice contrast to the polished upper face and edge.
A nicely realized octagonal handle made from walnut and black pakka wood rounds out this alluring package.- Brand: Yoshimitsu
- Blacksmith: Yoshimitsu Brothers
- Location: Nagasaki
- Construction: Hammer Forged San Mai
- Edge Steel: Blue #2
- Cladding: Stainless Steel
- Engraving: Hand Stamped
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Knife Type: Bunka
- Weight: 4.5 oz (128 g)
- Blade Length: 172 mm
- Total Length: 319 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yobl2bu21||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-bunka-210mm-233.png||||||Yoshimitsu Blue #2 Bunka 210mm||YAP-B210||shopbysteel > blue2steel > yobl2||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||175.000 ||||||||||||1||1||1||0||||||||We were the first USA retailer to stock the knives made by Yoshimitsu Hamono, a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. We currently stock three of their lines, all of which have become very popular in our store.
The Yoshimitsu brothers only use the best steels, as can be seen in their choice of Blue #2 for this selection of blades. Blue paper #2 is made by Hitachi Metals and is by far one of the most loved steels in the world of Japanese knives. It is a high-carbon steel that is known for its superior edge retention and its ability to take a more acute edge than White steels. The core steel is hardened to about 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the Blue #2 inner core. It also makes daily maintenance a lot easier.
While it might look like a regular bunka, these are more correctly named hakata bocho knives. This is a regional variation of a bunka Bocho, which features a triangular pointed tip and a curved spine. The blade height of this particular example is 49mm, which allows for increased board clearance. The blade edge is quite flat, favoring push-style cutting techniques. Even though it is a fairly long knife, the pointed tanto-style tip adds the ability to process smaller foods and make intricate cuts in small items and garnishes.- Blacksmith: Yoshimitsu Brothers
- Location: Nagasaki
- Brand: Yoshimitsu
- Edge Steel: Blue #2
- Construction: Hammer Forged San Mai
- Engraving: Hand Stamped
- Cladding: Stainless Steel
- Ferrule: Black Pakka Wood
- Handle: Walnut Octagonal
- Knife Type: Bunka
- Weight: 5.2 oz (147 g)
- Blade Length: 208 mm
- Total Length: 355 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yobl2gy21||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-gyuto-210mm-212.png||||||Yoshimitsu Blue #2 Gyuto 210mm||YAP-G210||shopbysteel > blue2steel > yobl2||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||185.000 ||||||||1.500 ||||1||1||1||0||||||||Yoshimitsu Hamono is a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. The business has been in continual operation since 1852. We are very pleased to be the first company to offer these fine knives in the USA.
The Yoshimitsu Blue #2 Gyuto 210mm is a great knife for both professional and home chefs. 210mm is a nice size for handling almost any ingredient, large or small. It has extra height for a knife of this length, offering users good hand and knuckle clearance. The edge is ground evenly on both sides for ease of use and sharpening. There is a fairly flat belly, which transforms to a well-defined curve to the slim tip. It has a look almost like a large santoku.
Looks and feel are of a high standard. The stainless steel outer layer is applied in the san mai method. The primary grind is well defined, which leads to the shinogi and exposed Blue #2 steel edge. There is a slight gap between the neck and ferrule. This small gap, or "machi," is traditional to Japanese knives and quite intentional. The attractive octagonal handle is made from walnut and black pakka wood.- Weight: 5.4 oz (153 g)
- Blade Length: 212 mm
- Total Length: 353 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 50 mm
- Cladding: Stainless Steel
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yobl2gy24||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-gyuto-240mm-213.png||||||Yoshimitsu Blue #2 Gyuto 240mm||YAP-G240||shopbysteel > blue2steel > yobl2||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||220.000 ||||||||1.500 ||||1||1||1||0||||||||Hitachi Blue #2 steel is a very well-liked alloy in the kitchen knife world. It is made from the same iron stock as all Hitachi carbon steels, both white and blue. Blue steels have a high carbon content (1.1% - 1.5%), .5% chromium for carbide formation, and added tungsten for increased edge life. Most people feel Blue Super has the longest edge life, while Blue #1 has the best edge formation and Blue #2 the best toughness. Blue steels do not sharpen as easily as whites, but they cut better as they lose sharpness. Blue #2 is less likely to chip than the other Blue steels.
The core steel of this knife is covered in a stainless steel outer layer for protection and strength. It also gives the knife a very welcome ease of maintenance characteristic as compared to other carbon knives. The fit and finish are well executed, especially for a knife at this price point.
The blade is nicely ground to an even 50/50 edge. The profile is flat up to about two-thirds along the edge, which makes for a good rocker or push cutter. It has a very finely made tip and is quite thin at the base and behind the edge. It comes with a very well made walnut and black pakka wood handle.
We are the first retailers in the USA to offer this line of kitchen knives and we believe they will become a staple on our site and in many customers' kitchens. Well-made and well-priced.- Weight: 6.6 oz (187 g)
- Blade Length: 247 mm
- Total Length: 388 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 50 mm
- Cladding: Stainless Steel
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Hand Engraved||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yobl2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-nakiri-165mm-271.png||||||Yoshimitsu Blue #2 Nakiri 165mm||YAP-N16U||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||155.000 ||||||||||||1||1||1||0||||||||The Yoshimitsu Company is located in Nagasaki and was established in 1852 as a wheel blacksmith. They originally obtained their steel by using a Tatara and burning iron sand in charcoal for three days and nights. While still employing this method of smelting, they also employ more modern steels in the construction of their knives.
The Yoshimitsu Blue #2 Nakiri 165mm is made from a core of Hitachi Blue Paper #2 carbon steel. The nakiri we are featuring here is longer than the advertised length, 173mm, and is about average for knives of this style. It is a very square blade with very little radiusing of the tip. The height of 50mm is also average for the breed. It is a thin blade, however, with a heel thickness of just 1.8mm. This gives the knife a very responsive feel while still having the stiffness associated with most nakiris. Grind is 50/50 for use by left- or right-handed users. It comes with a nice octagonal oak handle.- Weight: 5.1 oz (146 g)
- Blade Length: 165 mm
- Total Length: 310 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 50 mm
- San Mai Construction
- Cladding: Stainless Steel
- Handle: Burnt Oak Octagonal
- Trust Pictured Handle, Not Video Handle||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yobl2pe15||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-petty-150mm-202.png||||||Yoshimitsu Blue #2 Petty 150mm||YAP-P150||shopbysteel > blue2steel > yobl2||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||130.000 ||||||||||||1||1||1||0||||||||Yoshimitsu Hamono is a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. We were the first USA retailer to stock their knives and since then we have expanded the offerings to three lines, all of which represent excellent value for money.
The Yoshimitsu brothers utilize Blue #2 for this selection of blades. Blue paper #2, or Aogami 2, is made by Hitachi Metals and is by far one of the most popular steels in the world of Japanese knives. This high-carbon steel is known for its superior edge retention and its ability to take a more acute edge than White steel. The Blue steel is hardened to about 62 HRC and an outer layer of stainless steel is applied san-mai style to protect and strengthen the inner core. It also makes daily maintenance a whole lot easier!
The Yoshimitsu Blue #2 Petty 150mm sits in the middle of petty lengths, resulting in a blade with versatile characteristics. These knives can do so many things—slice, chop, or cut almost any ingredient while still being small enough for fine work like garnishes. Put that together with a standard chef knife and a bread knife and you have the basic tools for almost every cutting task in the kitchen.
The knife comes with a lovely walnut handle and black pakka wood ferrule.- Brand: Yoshimitsu
- Blacksmith: Yoshimitsu Brothers
- Location: Nagasaki
- Construction: Hammer Forged San Mai
- Edge Steel: Blue #2
- Cladding: Stainless Steel
- Engraving: Hand Stamped
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 2.8 oz (74 g)
- Blade Length: 150 mm
- Total Length: 272 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 34 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yobl2pe16||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-petty-165mm-236.png||||||Yoshimitsu Blue #2 Petty 165mm||YAP-P165||shopbysteel > blue2steel > yobl2||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||135.000 ||||||||||||1||1||1||0||||||||The Yoshimitsu brothers work in a small shop located just outside the city of Nagasaki. The city is in the Nagasaki Prefecture, on the west coast of Japan's Kyushu Island. The area is known for volcanoes, forested offshore islands, and hot-spring spas.
We have always enjoyed working with the five brothers as they produce some of our more popularly priced knives. One such knife is the Blue #2 Petty 165mm. The blade is made from a core of Hitachi Blue Paper #2 steel. Blue Steel #2 has the same carbon content as White #2, with the additional elements Chromium and Tungsten. With these additional ingredients, Blue Steel #2 blades can potentially have better edge retention and durability. The inner core is covered with a stainless steel to increase strength and aid with ease of maintenance. The bead blasted lower blade path offers a nice contrast to the polished upper face and edge.
The Yoshimitsu Blue #2 Petty 165mm is a great mid-length knife that can be applied to many cutting tasks around the kitchen, whether they are slicing, dicing, or more specialized work like garnish preparations. And at its affordable price, it could prove to be the gateway you have been seeking into the fascinating world of Japanese knives.- Brand: Yoshimitsu
- Blacksmith: Yoshimitsu Brothers
- Location: Nagasaki
- Construction: Hammer Forged San Mai
- Edge Steel: Blue #2
- Cladding: Stainless Steel
- Engraving: Hand Stamped
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 3.2 oz (91 g)
- Blade Length: 166 mm
- Total Length: 303 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 37 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yobl2pe21||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-petty-210mm-269.png||||||Yoshimitsu Blue #2 Petty 210mm||YAP-P210||shopbysteel > blue2steel > yobl2||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||150.000 ||||||||||||1||1||1||0||||||||210mm petty knives are all-around kitchen warriors. They are the perfectly sized blade for use in a home kitchen where cutting board real estate is at a premium. These knives are also a perfect tool for line cooks who need something versatile and easy to handle. They can tackle just about any cutting task and will also work well as a fillet or boning knife. Line cooks especially like these.
The knife is made from Blue #2 high-carbon steel. It is a Hitachi-manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so they clad the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The lovely satin finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks.
This long petty is made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. We are particularly excited about the excellent heat treatment and grinds that the brothers endow these knives with. Their knives are also very well put together, making these Blue #2 offerings a stand-out product at a budget-conscious price.- Brand: Yoshimitsu
- Blacksmith: Yoshimitsu Brothers
- Location: Nagasaki
- Construction: Hammer Forged San Mai
- Edge Steel: Blue #2
- Cladding: Stainless Steel
- Engraving: Hand Stamped
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 3.6 oz (102 g)
- Blade Length: 205 mm
- Total Length: 342 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 38 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yobl2tape12||item-1||solidtemplate||yobl2||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-tall-petty-120mm-233.png||||||Yoshimitsu Blue #2 Tall Petty 120mm||YAP-T120||shopbysteel > blue2steel > yobl2||Shop by Steel > Blue #2 Steel > Yoshimitsu Blue #2 > ||130.000 ||||||||||||1||1||1||0||||||||This is one that would find favor in many professional and home kitchens. Combining a short length of a petty knife, with a tall heel height makes for a blade of multiple uses. This little guy can do so many things that it really is a jack of many trades.
The Yoshimitsu Blue #2 Tall Petty can slice, chop, or cut almost any ingredient while still being small enough for fine work, such as garnishes and chiffonades. What sets it apart from other paring knives or petties is the blade height of up to 42mm, which is between 5 and 10mm taller than most other knives of this length.
These knives are constructed from Hitachi Blue #2 steel, which is then covered in the san-mai style with a soft stainless steel outer layer. The addition of this cladding adds strength to the core steel while aiding with protection and ease of maintenance. The bead-blasted lower blade path offers a nice contrast to the polished upper face and edge. They have a blacksmith finish which includes minor scratches and hammer dents but they cut great!
The knife comes with a lovely walnut handle and a black pakka wood ferrule.- Brand: Yoshimitsu
- Blacksmith: Yoshimitsu Brothers
- Location: Nagasaki
- Construction: Hammer Forged San Mai
- Edge Steel: Blue #2
- Cladding: Stainless Steel
- Engraving: Hand Stamped
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 2.5 oz (71 g)
- Blade Length: 124 mm
- Total Length: 248 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 39-42 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yofuwh1||item.||solidtemplate||white1steel||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-119.png||||||Yoshimitsu Fugen White #1||||shopbysteel > white1steel||Shop by Steel > White #1 Steel > ||||||||||||||0||1||0||0||||fuwh1pe12 fu1pe15 yofuwh1ho15 fuwh1na16 yofuwh1bu17 fuwh2gy18 yofuwh1kicl1 yofugy21 yofuwh1gy24 yofuwh1ki24 yofuwh1tana yofuwh1su24 yofuwh1ki241||||We asked Yoshimitsu if they could do a more affordable, introductory line of knives and the Fugen brand is the result of these efforts. We hope you enjoy them.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yofuwh1bu17||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-bunka-170mm-464.png||||||Yoshimitsu Fugen White #1 Bunka 170mm||YW1B-B17U||shopbysteel > white1steel > yofuwh1||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||100.000 ||||||||||||1||1||1||0||||||||The Fugen line of kitchen knives is made for us by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and made for home and professional chefs who, while on a budget, have a need for a good level of performance and durability.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with a soft iron cladding. The covering features a kurouchi finish, which not only protects the blade but also enhances the classic look of the knife.
This bunka is a small size, measuring just under 170mm, and can be used for various processing and preparation tasks. It is sharpened with a 50/50 bevel. The blade height is a generous 46mm, which is quite tall in relation to the length. For those with small hands or a limited cutting area, this is a wonderful balance.
The knife comes with a simple, very nice, oak octagonal handle with a burnt urushi finish.- Knife Brand: Fugen
- Blacksmith: Yoshimitsu
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1
- HRC: 61
- Edge Grind: Even (see choil photo)
- Handle: Octagonal Oak
- Weight: 4.4 oz (126 g)
- Blade Length: 168 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 46 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fuwh2gy18||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/fugen-white-2-gyuto-180mm-135.png||||||Yoshimitsu Fugen White #1 Gyuto 185mm||YW1B-G18U||shopbysteel > white1steel > yofuwh1||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||120.000 ||||||||||||1||1||1||0||||||||The new Fugen line of kitchen knives is made for us by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and made for home and professional chefs who, while on a budget, have a need for a good level of performance and durability.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and takes a fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with soft iron cladding. The covering features a kurouchi finish, which protects the blade while adding to the classic look of the knife.
This gyuto is a small size at 185mm and can be used for all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 50mm, which is quite tall in relation to the length. For those with small hands or a limited cutting area, this is a wonderful balance.
The knife comes with a simple, very nice octagonal-shaped handle with a urushi finish that is a big upgrade over the old one.- Knife Brand: Fugen
- Blacksmith: Yoshimitsu
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1
- HRC: 61
- Edge Grind: Even (see choil photo)
- Handle: Burnt Oak Octagonal as pictured (not like the video)
- Weight: 4.7 oz (134 g)
- Blade Length: 188 mm
- Total Length: 325 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 49 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yofugy21||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-gyuto-210mm-175.png||||||Yoshimitsu Fugen White #1 Gyuto 210mm||YW1B-G21U||shopbysteel > white1steel > yofuwh1||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||130.000 ||||||||||||1||1||1||0||||||||The Fugen line of kitchen knives is made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. The knives are really well put together and offered at a budget-conscious price. Fugens are a perfect entry point into Japanese knives for many users. Line chefs and home cooks should consider this bargain of a blade when looking to make the transition to Japanese kitchen knives.
The inner core is fashioned from Shirogami #1 and is clad, san-mai style, with a soft iron laminate. The covering features a kurouchi finish, which aids in protecting the blade while adding to the great look of the knife. Hitachi White Paper #1 steel is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones.
With a blade length of about 210mm, these chef knives are a perfect tool for most kitchens, being adept at tackling just about any cutting, chopping, or slicing task. This particular variety has a tall profile for extra finger-to-board clearance. The classic looks of the blade are matched to a burnt oak octagonal handle that complements the hand-forged nature of the blade. This simple gyuto is a perfect entry point into the world of Japanese cutlery.- Maker: Yoshimitsu
- Brand: Fugen
- Construction: Hammer Forged, San Mai
- Edge Steel: White #1
- Cladding: Soft Iron
- HRC: 61
- Edge Grind: Even
- Weight: 5.7 oz (162 g)
- Blade Length: 215 mm
- Total Length: 352 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 52 mm
- New handle--trust the pictures, not the video||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yofuwh1gy24||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-gyuto-240mm-273.png||||||Yoshimitsu Fugen White #1 Gyuto 240mm||YW1B-G24U||shopbysteel > white1steel > yofuwh1||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||140.000 ||||||||||||1||1||1||0||||||||The Yoshimitsu Hamono Company was founded by five brothers who made a name for themselves due to their use of Tamahagne steel, which they smelt themselves in a classic Tatara from locally sourced iron sands. We were drawn to these makers because of their use of the old techniques like Tamahagane and hand forged awase (cladding), much of which is now performed by the big steel mills before sending the clad steel to their customers.
Now only one of their nephews survives, and he has continued the business. The Fugen White #1 line he makes for us is constructed with an inner core of Hitachi White #1 steel, which is clad in a soft iron. This outer layer is left with its carbon coating to help protect the knife from corrosion and provide a surface with better food release. This coating is known as kurouchi. Of course, as the knife is not stainless steel, it will require drying between uses.
This is a classic gyuto in terms of its proportions and basic profile. It comes in at just over the advertised length at 245mm and has a nice height of 53mm for extra hand clearance. There is a flat area from the heel to almost the halfway point on the edge. The tip is very finely crafted and is quite thin behind the edge. The knife comes with a simple octagonal handle with a burnt urushi finish.- Knife Brand: Yoshimitsu Fugen
- Blacksmith: Yoshida San
- Location: Shimabara, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1
- HRC: 61
- Edge Grind: Even (see choil photo)
- Knife Type: Gyuto
- Weight: 6.3 oz (206 g)
- Blade Length: 245 mm
- Total Length: 400 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 51 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yofuwh1ho15||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-honesuki-150mm-223.png||||||Yoshimitsu Fugen White #1 Honesuki 150mm||YW1B-H15U||shopbysteel > white1steel > yofuwh1||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||90.000 ||||||||||||1||1||1||0||||||||Yoshimitsu Fugen White #1 Honesuki 150mm. The Fugen line of knives is made for us by Yoshimitsu Hamono, a small blacksmith shop located north of Nagasaki, Japan. We have tasked them with producing a well-made and designed line of knives that can compete with many other brands, but at a much lower price point.
By utilizing Hitachi White Paper #1 steel and a soft iron cladding, they are able to manufacture a fine blade that is capable of pleasing both home cooks and line and sous chefs in a professional environment, all at an entry-level price. The iron cladding is finished with a kurouchi covering, which reduces manufacturing costs while providing additional protection to the blade.
At 150mm long, this knife is primarily used for boning poultry but can also be used as a petty knife to do basic small vegetable and herb processing as well as garnish preparations.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish. The Fugen White #1 Honesuki represents a wonderful entry point into the world of Japanese cutlery by being both easy to maintain, quick to sharpen, and robust in use.- Knife Brand: Fugen
- Blacksmith: Yoshimitsu
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1
- HRC: 61
- Edge Grind: Even (see choil photo)
- Weight: 3.7 oz (104 g)
- Blade Length: 150 mm
- Total Length: 290 mm
- Spine Thickness at Base: 3.5 mm
- Blade Height: 43 mm
- Handle: Burnt Oak Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yofuwh1kicl1||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiri-cleaver-180mm-188.png||||||Yoshimitsu Fugen White #1 Kiri Cleaver 195mm||YW1B-C18U||shopbysteel > white1steel > yofuwh1||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||160.000 ||||||||||||1||1||1||0||||||||Yoshimitsu Hamono is well known for their skill. As one of their main distributors outside Japan, we asked if they could make some affordable, introductory knives for our customers looking to enter the world of Japanese kitchen knives. The Fugen brand is the result of these efforts.
They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge-holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look, which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point, considering the materials and skills required to manipulate them.
The blade is a cross between a cleaver and a bunka, which is super fun to use. It can take the place of many of the knives in your kit. Finally, the urushi lacquer finish makes the handle nearly waterproof for years of reliable service.- Knife Brand: Yoshimitsu Fugen
- Blacksmith: Yoshida San
- Location: Shimbara, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1
- HRC: 61
- Edge Grind: Even (see choil photo)
- Knife Type: Kiri Cleaver (bunka/cleaver)
- Weight: 8.0 oz (228 g)
- Blade Length: 190 mm
- Total Length: 335 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 76 mm
- Handle: Burnt Oak Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yofuwh1ki24||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiritsuke-240mm-281.png||||||Yoshimitsu Fugen White #1 Kiritsuke 210mm||YW1B-K21U||shopbysteel > white1steel > yofuwh1||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||126.000 ||||||||1.000 ||||1||1||1||0||||||||The Yoshimitsu Fugen White #1 Kiritsuke 210mm is an unusual blade. It combines the general proportions of a sujihiki with the overall shape of a classic kiritsuke. Kiritsuke knives are regarded as general-purpose kitchen blades that were originally made with a single bevel. More recently, double bevel examples are finding favor with many chefs as they are easier to use and care for. But unlike most kiritsuke knives, this one has a very short blade height and is thus more a cousin to a sujihiki than a gyuto. The reverse tanto profile makes the pointed tip very nimble but also delicate, while the flat and thin profile lends itself to most slicing tasks.
White #1 steel is the material of choice for the core for several reasons. It is a very resilient steel that resists chipping while being relatively easy to sharpen. The steel also takes a really refined edge when put to the stones. We think Shirogami #1 is a perfect choice when balancing performance and budget.
The inner core of White #1 is covered, san-mai style, with a soft iron cladding which features a kurouchi finish. This aids in protecting the blade from corrosion and shocks while aiding food release. It also makes this sword-like knife even better looking. Considering all it has to offer, we think this attractive and versatile kitchen knife represents the highest level of price-to-performance ratios.
We have recently upgraded the handle to octagonal oak with a burnt urushi (lacquer) finish.- Knife Brand: Yoshimitsu Fugen
- Blacksmith: Yoshida San
- Location: Shimbara, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1 Reactive
- HRC: 61
- Edge Grind: Even (see choil photo)
- Weight: 4.4 oz (124 g)
- Blade Length: 209 mm
- Total Length: 355 mm
- Spine Thickness at Base: 4 mm
- Blade Height: 39 mm
- Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yofuwh1ki241||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiritsuke-240mm-301.png||||||Yoshimitsu Fugen White #1 Kiritsuke 240mm||YW1B-K24U||shopbysteel > white1steel > yofuwh1||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||145.000 ||||||||||||1||1||1||0||||||||The Yoshimitsu Fugen White #1 Kiritsuke 240mm is a truly unique blade, blending the sleek proportions of a sujihiki with the distinctive shape of a traditional kiritsuke. With its short blade height, this knife leans more towards the functionality of a sujihiki, offering precision and control in slicing tasks. The reverse tanto profile enhances the nimbleness of the pointed tip, making it ideal for delicate work, while the flat and thin design ensures exceptional slicing performance.
Crafted with White #1 steel at its core, this knife offers a combination of resilience and ease of sharpening. Renowned for its ability to take a finely honed edge, Shirogami #1 strikes a great balance between high performance and affordability, making it an excellent choice for both professional chefs and home cooks.
The core is protected by a soft iron cladding in a traditional san-mai construction, featuring a kurouchi finish. This not only enhances the knife’s resistance to corrosion and shock but also adds a touch of rustic elegance while improving food release. With its functional design and refined aesthetic, this blade exemplifies an outstanding price-to-performance ratio.
To complement its craftsmanship, the knife is fitted with an upgraded octagonal oak handle featuring a burnt urushi (lacquer) finish, providing a comfortable grip and a stylish, durable touch.- Knife Brand: Yoshimitsu Fugen
- Blacksmith: Yoshida San
- Location: Shimbara, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1 Reactive
- HRC: 61
- Edge Grind: Even (see choil photo)
- Weight: 5.7 oz (162 g)
- Blade Length: 243 mm
- Total Length: 388 mm
- Spine Thickness at Base: 3.5 mm
- Blade Height: 40 mm
- Handle: Burnt Oak Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fuwh1na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/fugen-white-1-nakiri-165mm-134.png||||||Yoshimitsu Fugen White #1 Nakiri 165mm||YW1B-N17U||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||100.000 ||||||||||||1||1||1||0||||||||The nakiri is a very popular knife used for processing vegetables. It features a rectangle-shaped blade with a square tip. The profile is flat or almost flat. This geometry makes it an ideal choice for push cutting and chopping but not so good for rocking styles. The blades are customarily ground quite thin to avoid wedging or sticking in dense or hard vegetables.
The Fugen White #1 Nakiri is a classic nakiri in shape and grind. The blade length is about average for these knives, at 165mm. The height is similarly scaled at 48mm. It has a nice 50/50 symmetrical grind which, after a quick trip to the stones, provides a very sharp cutting edge.
Fugen knives feature inner cores of Hitachi White #1 steel, which is encased in a soft iron cladding. The outer layer is left with its carbon coating to protect the knife from corrosion and provide a surface with better food release. Of course, the knife is not stainless steel and does require care with drying between uses. In keeping with the rustic look, we have specified an upgraded oak octagonal handle with a burnt urushi finish.
The Fugen is a really well put-together knife that is offered at a budget-conscious price. It is a perfect entry point into Japanese knives in general or nakiris in particular. Line chefs and home cooks should consider this bargain of a blade when looking to take this step into a new style of kitchen knife.- Knife Brand: Fugen
- Blacksmith: Yoshimitsu
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1
- HRC: 61
- Edge Grind: Even (see choil shot)
- Weight: 4.7 oz (132 g)
- Blade Length: 165 mm
- Total Length: 308 mm
- Spine Thickness at Base: 33 mm
- Blade Height: 48 mm
- Handle: Burnt Oak Octagonal (trust handle photos, not video)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fuwh1pe12||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/fugen-white-1-petty-120mm-141.png||||||Yoshimitsu Fugen White #1 Petty 120mm||YW1B-P12U||shopbysteel > white1steel > yofuwh1||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||75.000 ||||||||||||1||1||1||0||||||||Running a scant 120mm blade length, the Fugen White #1 petty is the knife you will reach for whenever you need to pare or process smaller vegetables. At the same time, it is a great choice to get into those tight places in a piece of meat or poultry.
It is made with the ever-popular Shirogami, or White, #1 steel which has been clad with a soft iron layer. This cladding, also known as jigane, is finished with a traditional rustic kurouchi covering. This entails leaving the carbon on the blade face, which is the result of the heat-treating process. The black patina is great looking and aids in resisting rust. Shirogami #1 steel is well-liked for its ease of sharpening and the ability to take a really good edge. It will dull slightly faster than a Blue #1 steel, but the price-to-performance trade is well worth it. The blade is ground with an even 50/50 profile.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish.- Knife Brand: Fugen
- Blacksmith: Yoshimitsu
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1
- HRC: 61
- Edge Grind: Even (see choil photo)
- Weight: 2.3 oz (66 g)
- Blade Length: 119 mm
- Total Length: 250 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 35 mm
- Handle: Oak Octagonal with Burnt Urushi Finish (trust the photos, not what's shown in the video)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fu1pe15||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/fugenwhite-1-petty-150mm-114.png||||||Yoshimitsu Fugen White #1 Petty 150mm||YW1B-P15U||shopbysteel > white1steel > yofuwh1||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||90.000 ||||||||||||1||1||1||0||||||||If you're interested in a good blacksmith-made knife using traditional technique with a rustic finish, these are a good place to start.
By utilizing Hitachi White Paper #1 steel with soft iron cladding, they are able to manufacture a fine blade that is capable of pleasing both home cooks and line and sous chefs in a professional environment, all at an entry-level price. The iron cladding is finished with a kurouchi covering, which reduces manufacturing costs while providing additional protection to the blade.
At 150mm long and 35mm tall, this is a very typical petty-sized blade. As such, it can be used effectively in many tasks, including basic small vegetable and herb processing as well as garnish preparations.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish. The Fugen White #1 Petty 150mm represents a wonderful entry point into the world of Japanese cutlery by being both easy to maintain, quick to sharpen, and robust in use.- Knife Brand: Fugen
- Blacksmith: Yoshimitsu
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1
- HRC: 61
- Edge Grind: Even (see choil photo)
- Weight: 3.3 oz (94 g)
- Blade Length: 150 mm
- Total Length: 280 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 35 mm
- Handle: Burnt Oak Octagonal (trust handle photos, not video)||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yofuwh1su24||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-sujihiki-240mm-372.png||||||Yoshimitsu Fugen White #1 Sujihiki 240mm||YW1B-J24U||shopbysteel > white1steel > yofuwh1||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||145.000 ||||||||||||1||1||1||0||||||||Yoshimitsu Fugen are well-priced, handmade forged knives. While they are placed at the lower end of the cost scale, they perform admirably and will make a great introduction to the world of Japanese kitchen knives. The shaping on these knives is nicely executed and the performance belies the aggressive price. The out-of-the-box edge is about average, but a quick trip to your favorite stones will result in a screaming sharp edge. We can sharpen the blade (extra charge) before shipping for those wanting a head start in the kitchen.
The knife is made with a Hitachi White #1 core and a soft iron cladding, which retains the carbon forging scale for extra protection, enhanced food release, and good looks!
Sujihikis are basically two-sided yanagibas. They are used for slicing all kinds of raw and cooked proteins in one single action. The 240mm suji is a great size for those who don't have a ton of space in their kitchen. It is generally used for slicing, especially for sushi, but at this length, it can be used for many more cutting tasks. The short height of the blade means that there is less friction when slicing and the blade draws through fish and boneless meat effortlessly.
The blade is mated to a simple octagonal-shaped handle with a lacquered finish.- Knife Brand: Yoshimitsu Fugen
- Blacksmith: Yoshida San
- Location: Shimabara, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1
- HRC: 61
- Edge Grind: Even (see choil photo)
- Weight: 5.4 oz (152 g)
- Blade Length: 252 mm
- Total Length: 393 mm
- Spine Thickness at Base: 4 mm
- Blade Height: 38 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yofuwh1tana||item-1||solidtemplate||yofuwh1||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-tall-nakiri-299.png||||||Yoshimitsu Fugen White #1 Tall Nakiri 185mm||YW1B-N18U||shopbysteel > white1steel > yofuwh1||Shop by Steel > White #1 Steel > Yoshimitsu Fugen White #1 > ||150.000 ||||||||||||1||1||1||0||||||||The five brothers who run Yoshimitsu Hamono are well known for their skills, especially in the making of knives from Tamahagane Steel. This process is the most traditional way of steel making using a Tatara and smelting from sand iron collected from a river. As one of their main distributors, we asked if they could make some affordable, introductory knives for our customers looking to enter the world of Japanese kitchen knives. The Fugen brand is the result of these efforts.
They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge-holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look, which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point, considering the materials and skills required to manipulate them.
The blade is a cross between a nakiri and a cleaver; it features the thin grinds and square profile of this supreme vegetable cutter with a really tall blade height reminiscent of a Chinese cleaver. So while it resembles a cleaver, it is more of a nakiri in terms of grinds and profile.- Knife Brand: Yoshimitsu Fugen
- Blacksmith: Yoshida San
- Location: Shimbara, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1
- HRC: 61
- Edge Grind: Even (see choil photo)
- Knife Type: Tall Nakiri (Small Cleaver)
- Weight: 7.3 oz (208 g)
- Blade Length: 189 mm
- Total Length: 323 mm
- Spine Thickness at Base: 3.5 mm
- Height: 76 mm
- Handle: Oak Wood with Urushi Finish, Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yoshimitsu||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-74.png||||||Yoshimitsu Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||yoshimitsuas yobl2 yofuwh1||||Yoshimitsu hamono is a small blacksmith shop in southern Japan and mostly serves the area around Nagasaki. The business has been in continual operation since the time Abraham Lincoln was president. We are the first company in the United States to offer these excellent knives. They do most of their own cladding work by inserting the hard steel into soft iron. It’s these traditional methods that attracted me to this maker.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yosabl2gy21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/yoshito-saku-blue-2-gyuto-210mm-279.png||||||Yoshito Saku Blue #2 Gyuto 210mm||FAB-G21U||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||190.000 ||||||||||||1||1||1||0||||||||This Yoshito Saku Gyuto comes from a small, family-run blacksmith shop in Kumamoto that has been forging farming and gardening tools for over 90 years. Although new to kitchen knife production, the workshop brings decades of forging, heat-treatment, and tool-making experience to these blades. We are their first international customer selling kitchen knives, and this gyuto reflects a natural transition from agricultural tools to kitchen cutlery—a path shared by many traditional Japanese blacksmiths as the farm tool market has declined over the past 40 years.
The blade is forged with an Aogami #2 (Blue #2) carbon steel core clad in reactive soft iron, finished with a smooth kurouchi surface and hand-engraved kanji on the blade face. The 210mm gyuto profile offers excellent versatility, providing a long, efficient cutting edge for vegetables, proteins, and general prep while maintaining good knuckle clearance and balance. The geometry reflects the shop’s tool-making roots, favoring stability, edge life, and confident cutting over flash.
The octagonal oak handle is finished with a burnt urushi lacquer that penetrates the wood fibers rather than forming a surface coating. This traditional finish improves resistance to moisture while preserving a natural, secure grip. Fukushima-san and his family are among the few workshops in Japan that both forge blades and make their own handles in-house, resulting in a knife with a cohesive, purpose-driven fit and finish from blade to handle.
Care Instructions: This knife has a carbon steel core with reactive soft iron cladding and will develop a natural patina with use. Dry the blade thoroughly after each use, avoid prolonged contact with acidic foods, and never leave the knife wet. A light coat of camellia oil is recommended for storage. Hand wash only—do not use a dishwasher.
Each knife is made by hand, so measurements may vary.- Brand: Yoshito Saku
- Blacksmith: Fukushima-san
- Location: Kumamoto, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami #2 (Blue #2)
- Cladding: Reactive Soft Iron
- HRC: 61–62
- Edge Grind: Even
- Handle: Burnt Urushi Oak Octagonal (video is out of date)
- Weight: 7.0 oz (200 g)
- Blade Length: 214 mm
- Total Length: 370 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 48 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shbl2na16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/shin-saku-blue-2-nakiri-165mm-148.png||||||Yoshito Saku Blue #2 Nakiri 165mm||FAB-N16U||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||160.000 ||||||||||||1||1||1||0||||||||This Yoshito Saku Nakiri comes from a small, family-run blacksmith shop in Kumamoto that has been forging farming and gardening tools for over 90 years. While new to kitchen knife production, the workshop brings generations of forging and heat-treatment experience to these blades. We are their first international customer for kitchen knives, and this nakiri is one of their very first hocho made for sale. As with many traditional blacksmiths, the shift from farm tools to kitchen knives reflects a changing market—and helps preserve these crafts for future generations.
The blade is forged with an Aogami #2 (Blue #2) carbon steel core clad in reactive soft iron, finished with a rustic kurouchi surface and hand-engraved kanji. The nakiri profile offers a long, flat cutting edge and tall blade height, making it especially effective for push cutting vegetables with clean board contact and excellent control. The simple, purposeful geometry reflects the shop’s tool-making roots and results in confident, efficient cutting.
The octagonal oak handle is finished with a burnt urushi lacquer that penetrates the wood fibers rather than forming a surface coating. This traditional finish improves moisture resistance while maintaining a natural, secure grip. Fukushima-san and his family are among the few workshops in Japan that forge blades and make their own handles in-house, giving this knife a cohesive, handmade feel throughout.
Care Instructions: This knife has a carbon steel core with reactive soft iron cladding and will develop a natural patina with use. Dry the blade thoroughly after each use, avoid prolonged contact with acidic foods, and never leave the knife wet. A light coat of camellia oil is recommended for storage. Hand wash only—do not use a dishwasher.
Each knife is made by hand, so measurements may vary.- Brand: Yoshito Saku
- Blacksmith: Fukushima-san
- Location: Kumamoto, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami #2 (Blue #2)
- Cladding: Reactive Soft Iron
- HRC: 61–62
- Edge Grind: Even
- Handle: Oak Octagonal with Burnt Urushi Finish
- Weight: 5.8 oz (166 g)
- Blade Length: 161 mm
- Total Length: 313 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 48 mm
- Pictures are correct—video is out of date||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shbl2sa16||item-1||solidtemplate||wahasa||https://s.turbifycdn.com/aah/chefknivestogo/shofuku-blue-2-santoku-165mm-174.png||||||Yoshito Saku Blue #2 Santoku 165mm||FAB-S16U||resources > santokuknives > wahasa||Knife Types > Santoku Knives > Wa Handled Santokus > ||160.000 ||||||||||||1||1||1||0||||||||This Yoshito Saku Santoku comes from a small, multi-generation blacksmith shop in Kumamoto that has been forging sickles, hoes, and agricultural tools since 1923. As demand for farm tools declined, many traditional smiths transitioned their skills to kitchen knives, and this santoku represents their first knife produced for sale. The forging techniques, heat treatment, and tool-making sensibility carry directly over, resulting in a blade that feels purposeful, honest, and built for long-term use.
The blade features an Aogami #2 (Blue #2) carbon steel core clad in reactive soft iron, finished with a smooth kurouchi surface and hand-engraved kanji on the blade face. The santoku profile offers a long, flat edge that gently curves toward a sheep’s-foot tip, making it especially effective for push cutting while still accommodating light rocking motions. This balanced geometry makes it an excellent all-purpose kitchen knife for vegetables, proteins, and everyday prep.
The knife’s clean, understated appearance is complemented by an octagonal oak handle finished with traditional urushi lacquer. Rather than forming a surface coating, urushi penetrates the wood fibers, improving moisture resistance while preserving a natural grip and feel. Fukushima-san and his son are among the few workshops in Japan that forge blades and make their own handles in-house, giving this knife a cohesive, intentional fit and finish from tip to handle.
Care Instructions: This knife has a carbon steel core with reactive soft iron cladding and will develop a natural patina with use. Dry the blade thoroughly after each use, avoid prolonged exposure to acidic foods, and never leave the knife wet. Apply a light coat of camellia oil for storage. Hand wash only—do not use a dishwasher.
Each knife is made by hand, so measurements may vary.- Brand: Yoshito Saku
- Blacksmith: Fukushima-san
- Location: Kumamoto, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami #2 (Blue #2)
- Cladding: Reactive Soft Iron
- HRC: 62
- Edge Grind: Even
- Handle: Urushi Oak Octagonal (see new photos—video is out of date)
- Weight: 5.1 oz (146 g)
- Blade Length: 169 mm
- Total Length: 315 mm
- Spine Thickness at Base: 3.5 mm
- Blade Height: 47 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yosagisa16||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/yoshito-saku-ginsan-santoku-165mm-135.png||||||Yoshito Saku Blue #2 Tall Petty 120mm||FAB-TP12U||resources > petty-knives > 120mmpettys||Knife Types > Petty Knives > 120-140mm Pettys > ||130.000 ||||||||||||1||1||1||0||||||||This Yoshito Saku Tall Petty comes from a small, multi-generation blacksmith shop in Kumamoto that has been forging sickles, hoes, and agricultural tools since 1923. As demand for farm tools has declined, many traditional smiths have transitioned their skills to kitchen knives, and this knife represents that first step into hocho production. The result is a blade forged with deeply ingrained heat-treating and forging knowledge that carries the feel of a true working tool into the kitchen.
The blade features an Aogami #2 (Blue #2) carbon steel core clad in reactive soft iron, finished with a rustic kurouchi surface and a wide, clean bevel that sharpens easily and cuts with authority. The tall petty profile offers extra knuckle clearance and excellent board contact for detailed prep. The octagonal burnt oak handle is finished with traditional urushi lacquer, which penetrates the wood fibers rather than forming a surface coating, improving moisture resistance while preserving a natural feel. Fukushima-san and his son are among the few workshops in Japan that forge blades and make their own handles in-house, and it shows in the cohesion of this knife.
Care Instructions: This knife has a carbon steel core with reactive soft iron cladding and will patina with use. Dry the blade thoroughly after each use, avoid prolonged contact with acidic foods, and do not leave the knife wet. A light coat of camellia oil is recommended for storage. Hand wash only—never use a dishwasher.
Each knife is made by hand, so measurements may vary.- Brand: Yoshito Saku
- Blacksmith: Fukushima-san
- Location: Kumamoto, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami #2 (Blue #2)
- Cladding: Reactive Soft Iron
- HRC: 62
- Edge Grind: Even
- Engraving: Hand Engraved
- Handle: Urushi Burnt Oak Octagonal
- Weight: 3.0 oz (86 g)
- Blade Length: 122 mm
- Total Length: 255 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 40 mm||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|shokufuknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/shokufu-knives-76.png||||||Yoshito Saku Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||yosagisa16 shbl2sa16 shbl2na16 yosabl2gy21||||This small, family-run blacksmith shop based in Kumamoto has been making tools for farming and gardening for close to 90 years. We are the first international dealer to bring these nice, handmade knives to the international market.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2kukn||item.||solidtemplate||yusakuknives||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-knives-46.png||||||Yusaku Blue #2 Kurouchi||||resources > japanese-knives > yusakuknives||Knife Types > Japanese Knives > Yusaku Knives > ||||||||||||||0||1||0||0||||inshse yubl2pe121 yubl2tape121 yubl2kupe15 yubl2ho151 yubl2bu18 yubl2kubu18 yubl2kicl181 yubl2na18cu yubl2bu16cu1 yubl2fu21cu yubl2gy21 yubl2gy212 yubl2ki24||||Yusaku Blue #2 Kurouchi Knives. The finish they use on these knives is called "kurouchi," which roughly translates to "black finish." The edge on these knives is made with Aogami #2 steel, also called Blue Paper #2, steel from Hitachi.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2bu18||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-bunka-180mm-696.png||||||Yusaku Blue #2 Kurouchi Bunka 165mm||MSA-B16U||resources > japanese-knives > yusakuknives > yubl2kukn||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||150.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Bunka 165mm is an exciting offering from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. Continuing a family tradition that began in 1955 producing farming and forestry tools, Muneishi-san is now expanding into kitchen cutlery, bringing that same forging experience into a new arena. We’ve been very impressed with his early work and look forward to watching his craft continue to develop.
The Yusaku line reflects this new chapter, with kanji that ties directly to Kousuke’s name—“Saku” meaning work, and “Yu/Suke” referencing the maker himself. These knives represent both tradition and forward momentum, offering strong performance at an excellent value.
This 165mm bunka is forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method. It features a kurouchi finish that preserves the forged character of the blade, along with a well-executed grind that is thin behind the edge for excellent cutting performance. The bunka profile adds versatility with a slightly flatter edge and a pointed tip that excels at detail work, making it a great all-around choice for both home cooks and professionals. The burnt urushi octagonal handle provides a comfortable grip and complements the rustic aesthetic of the blade.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami #2 (Blue Paper Steel)
- Cladding: Soft Iron
- Edge Grind: Even (See Photo)
- Weight: 4.7 oz (134 g)
- Blade Length: 171 mm
- Total Length: 305 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 45 mm
- Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2kubu18||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-bunka-180mm-234.png||||||Yusaku Blue #2 Kurouchi Bunka 180mm||MSA-B18U||resources > japanese-knives > yusakuknives > yubl2kukn||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||170.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Kurouchi Bunka 180mm is another strong offering from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. Carrying on a family tradition that began in 1955 producing farming and forestry tools, Muneishi-san is now applying those forging skills to kitchen knives with impressive early results. We’ve been very encouraged by his work and look forward to seeing his craft continue to evolve.
The Yusaku name reflects both the maker and his work—“Saku” meaning to create, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and emerging skill, offering excellent performance at a very approachable price point.
This 180mm bunka is forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish preserves the forged character of the blade while helping to reduce maintenance on the upper portion. The grind is nicely executed, thin behind the edge for smooth cutting performance, and the profile offers a great balance of push cutting and tip work. The added length gives you more board coverage and versatility, while the burnt urushi oak octagonal handle provides a comfortable, secure grip.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Finish: Kurouchi
- Edge Steel: Aogami #2 (Blue Paper Steel)
- Cladding: Soft Iron
- Edge Grind: Even
- Weight: 5.9 oz (168 g)
- Blade Length: 185 mm
- Total Length: 337 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 45 mm
- Handle: Oak Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2bu16cu1||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-bunka-165mm-217.png||||||Yusaku Blue #2 Kurouchi Funayuki/Gyuto 185mm||MSA-F18U||resources > japanese-knives > yusakuknives > yubl2kukn||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||170.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Funayuki/Gyuto 165mm is another excellent example of the work coming from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today under his father’s leadership using primarily Aogami #2 steel. Kousuke is now expanding into kitchen knives, and we’ve been very impressed with his early efforts and see strong potential ahead.
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and emerging skill, delivering strong performance at a very accessible price.
This funayuki/gyuto profile offers a versatile, compact option that works well for both push cutting and general prep. Forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method, it provides excellent edge retention, easy sharpening, and a responsive feel. The kurouchi finish preserves the forged character of the blade, and the grind is nicely executed with a thin edge for efficient cutting. The octagonal oak handle with burnt urushi finish gives a comfortable grip and complements the rustic look of the blade.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Finish: Kurouchi
- Edge Steel: Aogami #2 (Blue Paper Steel)
- Cladding: Soft Iron
- Edge Grind: Even
- Weight: 5.1 oz (144 g)
- Blade Length: 183 mm
- Total Length: 330 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 45 mm
- Handle: Octagonal Oak with Burnt Urushi||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2fu21cu||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-funayuki-210mm-custom-190.png||||||Yusaku Blue #2 Kurouchi Funayuki/Gyuto 210mm||MSA-F21U||resources > japanese-knives > yusakuknives > yubl2kukn||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||180.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Funayuki/Gyuto 210mm showcases the work of Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today under his father’s leadership, working primarily with Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and his early efforts have impressed us with their quality and potential.
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and emerging skill, offering excellent performance at a very accessible price point.
This 210mm funayuki/gyuto is forged from Hitachi Blue #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish with sandblasted shinogi gives the blade a refined rustic look while helping reduce maintenance on the upper portion. The grind is well executed and thin behind the edge, delivering smooth, efficient cutting performance across a wide range of tasks. The profile is versatile and will suit many cutting styles, making it a strong all-purpose option for both home cooks and professionals. The burnt oak octagonal handle provides a comfortable, secure grip and complements the traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kurouchi / Sand Blast Shinogi
- Edge Grind: Double Bevel (See Choil Photo)
- Weight: 6.3 oz (180 g)
- Blade Length: 215 mm
- Total Length: 360 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 48 mm
- Handle: Burnt Oak Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2gy21||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-gyuto-210mm-662.png||||||Yusaku Blue #2 Kurouchi Gyuto 210mm||MSA-G21U||resources > japanese-knives > yusakuknives > yubl2kukn||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||180.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Gyuto 210mm is an excellent example of the emerging work from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today under his father’s leadership, working primarily with Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and we’ve been very impressed with the quality and potential of his early efforts.
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and new energy, delivering strong performance at a very accessible price point.
This 210mm gyuto is forged from Hitachi Blue #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish paired with a sandblasted shinogi line gives the blade a refined rustic look while helping reduce maintenance on the upper portion. The grind is well executed and thin behind the edge, providing smooth, efficient cutting performance across a wide range of tasks. The profile is versatile and well suited for both push cutting and rocking motions, making it a dependable all-purpose knife for home cooks and professionals alike. The burnt urushi octagonal handle offers a comfortable, secure grip and complements the traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kurouchi / Sand Blast Shinogi
- Edge Grind: Double Bevel (See Choil Photo)
- Weight: 6.7 oz (192 g)
- Blade Length: 215 mm
- Total Length: 362 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 48 mm
- Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2gy212||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-gyuto-210mm-665.png||||||Yusaku Blue #2 Kurouchi Gyuto 240mm||MSA-G24U||resources > japanese-knives > yusakuknives > yubl2kukn||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||190.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Gyuto 240mm is a standout offering from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today under his father’s leadership, working primarily with Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and we’ve been very impressed with the quality and promise of his early work.
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and new energy, delivering excellent performance at a very approachable price point.
This 240mm gyuto is forged from Hitachi Blue #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish paired with a sandblasted shinogi line gives the blade a refined rustic look while helping reduce maintenance on the upper portion. The grind is well executed and thin behind the edge, offering smooth, efficient cutting performance across a wide range of tasks. The longer length provides added reach and slicing power, making it an excellent choice for larger prep work and proteins. The burnt urushi octagonal handle offers a comfortable, secure grip and complements the traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kurouchi / Sand Blast Shinogi
- Edge Grind: Double Bevel (See Choil Photo)
- Weight: 8.0 oz (228 g)
- Blade Length: 242 mm
- Total Length: 395 mm
- Spine Thickness at Heel: 3.5 mm
- Blade Height: 49 mm
- Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2ho151||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-honesuki-150mm-394.png||||||Yusaku Blue #2 Kurouchi Honesuki 150mm||MSA-H15U||resources > japanese-knives > yusakuknives > yubl2kukn||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||150.000 ||||||||||||1||1||1||0||||||||Yusaku Blue #2 Honesuki is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blacksmith heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with his efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
This offering is a nice 150mm Honesuki made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile. It comes with a Japanese octagonal handle with a traditional Urushi burnt finish.
Our honesuki sayas do not fit this knife. Get the blade guard instead.- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: San Mai / Hammer Forged
- Edge Steel: Blue #2
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Grind: Even (See Choil Photo)
- Weight: 3.6 oz (102 g)
- Blade Length: 154 mm
- Total Length: 286 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 38 mm
- Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2kicl181||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kiri-cleaver-180mm-435.png||||||Yusaku Blue #2 Kurouchi Kiri Cleaver 180mm||MSA-C18WU||resources > japanese-knives > yusakuknives > yubl2kukn||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||235.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Kiri Cleaver is a distinctive, versatile design that blends the height and cutting power of a nakiri with the pointed tip of a kiritsuke. This shape gives you excellent board contact for vegetable prep along with a more precise tip for detail work, making it a fun and capable addition to any knife lineup.
This knife is made by Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today using primarily Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and we’ve been very impressed with his early work and see a lot of potential in his future.
The Yusaku name reflects the maker—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. This CKTG-exclusive model is forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish preserves the forged character of the blade, while the grind is nicely executed and thin behind the edge for strong cutting performance. Despite its larger size, the knife feels well balanced and highly capable on the board. It’s paired with a striking burnt urushi octagonal handle. Please note that standard kiri cleaver sayas do not fit this knife well.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: San Mai / Hammer Forged
- Edge Steel: Aogami #2 (Blue Paper Steel)
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Grind: Even (See Choil Photo)
- Weight: 9.6 oz (272 g)
- Blade Length: 183 mm
- Total Length: 329 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 74 mm
- Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2ki24||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kiritsuke-240mm-178.png||||||Yusaku Blue #2 Kurouchi Kiritsuke 240mm||MSA-K24U||resources > japanese-knives > yusakuknives > yubl2kukn||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||190.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Kiritsuke 240mm is a striking example of the work coming from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today under his father’s leadership, working primarily with Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and we’ve been very impressed with the quality and promise of his early work.
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and new energy, delivering excellent performance at a very approachable price point.
This 240mm kiritsuke is forged from Hitachi Blue #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish combined with a sandblasted shinogi line gives the blade a refined rustic look while helping reduce maintenance on the upper portion. The grind is well executed and thin behind the edge, providing smooth, efficient cutting performance. The kiritsuke profile offers a long, flat edge for push cutting along with a pronounced tip for precise work, making it a versatile tool for a wide range of kitchen tasks. The burnt urushi octagonal handle provides a comfortable, secure grip and complements the traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kurouchi / Sand Blast Shinogi
- Edge Grind: Double Bevel (See Choil Photo)
- Weight: 7.4 oz (210 g)
- Blade Length: 243 mm
- Total Length: 396 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 47 mm
- Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2na18cu||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nakiiri-180mm-custom-358.png||||||Yusaku Blue #2 Kurouchi Nakiri 180mm||MSA-N18U||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||170.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Nakiri 180mm is another strong offering from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today under his father’s management using primarily Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and we’ve been very impressed with his early work and see a lot of promise in his future.
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and emerging skill, offering excellent performance at a very approachable price point.
This 180mm nakiri is forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish preserves the forged character of the blade, while the grind is well executed and thin behind the edge for smooth, efficient vegetable prep. The flat profile gives you excellent board contact for clean, precise cuts, making this a great choice for both home cooks and professionals. It’s paired with a burnt urushi octagonal handle that provides a comfortable grip and a clean, traditional look.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: San Mai / Hammer Forged
- Edge Steel: Aogami #2 (Blue Paper Steel)
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Grind: Even (See Choil Photo)
- Weight: 6.4 oz (182 g)
- Blade Length: 181 mm
- Total Length: 326 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 47 mm
- Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2pe121||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-petty-120mm-631.png||||||Yusaku Blue #2 Kurouchi Petty 120mm||MSA-P12U||resources > japanese-knives > yusakuknives > yubl2kukn||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||120.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Petty 120mm is an exciting introduction from rising blacksmith Kousuke Muneishi, a 3rd-generation maker from Tosa, Japan. Building on a family legacy that began in 1955 producing agricultural and forestry tools, Muneishi-san is now applying those forging skills to kitchen cutlery with impressive early results. These knives reflect both tradition and ambition, and we’re proud to support his work as he develops his craft.
Forged from Aogami #2 carbon steel with soft iron cladding, this knife offers excellent edge retention, easy sharpening, and the kind of responsive feel carbon steel lovers appreciate. The grind is well executed for smooth cutting performance, and the kurouchi finish gives it a rustic, workhorse character. Paired with a burnt oak octagonal handle, the knife feels balanced and comfortable in hand, making it a versatile choice for detail work, trimming, and small prep tasks.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami #2 (Blue Paper Steel)
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Grind: Even (See Photo)
- Weight: 2.4 oz (70 g)
- Blade Length: 120 mm
- Total Length: 260 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 31 mm
- Handle: Burnt Oak Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2kupe15||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-petty-150mm-147.png||||||Yusaku Blue #2 Kurouchi Petty 150mm||MSA-P15U||resources > japanese-knives > yusakuknives > yubl2kukn||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||140.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Petty represents the innovative craftsmanship of Kousuke Muneishi, a third-generation blacksmith emerging in the industry. Hailing from Tosa, Kousuke continues the legacy of Muneishi Cutlery Mfg, founded in 1955 by his grandfather for crafting farming and forestry tools. The company, now under his father's management, specializes in tools made primarily from Aogami #2 steel.
Kousuke, branching into kitchen cutlery, marks a new chapter for the family business, showcasing his growing expertise in blade-making. His debut creations have greatly impressed us, and we anticipate a fruitful long-term collaboration with this gifted artisan.
Named "Yusaku," these knives carry a special kanji on the blade, signifying the brand. Intriguingly, the last character 'Yu' can also be pronounced as 'Suke' in a name, while the first kanji, 'Saku,' means work. Hence, 'Yu-Saku' symbolizes the work or production of Kousuke.
These knives offer exceptional value, combining excellent craftsmanship, meticulous grinds, and a versatile design suitable for both professional chefs and home cooks. Forged from Aogami #2 carbon steel with soft iron cladding, they deliver excellent edge retention, easy sharpening, and a responsive feel on the stones. Each knife features a burnt urushi-finished octagonal handle that provides both comfort and a traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami #2 (Blue Paper Steel)
- Cladding: Soft Iron
- Edge Grind: Even (See Photo)
- Weight: 3.4 oz (96 g)
- Blade Length: 157 mm
- Total Length: 292 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 35 mm
- Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2tape121||item-1||solidtemplate||yubl2kukn||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-tall-petty-120mm-373.png||||||Yusaku Blue #2 Kurouchi Tall Petty 120mm||MSA-T12U||resources > japanese-knives > yusakuknives > yubl2kukn||Knife Types > Japanese Knives > Yusaku Knives > Yusaku Blue #2 Kurouchi > ||130.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Tall Petty 125mm is another impressive early offering from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. Carrying on a family tradition that began in 1955 making agricultural and forestry tools, Muneishi-san is now turning his attention to kitchen knives, and the results show real promise. We’ve been very impressed with his work and look forward to a long relationship as his skills continue to develop.
This tall petty profile adds extra blade height and knuckle clearance compared to a standard petty, making it especially useful for small prep on the board as well as in-hand work. Forged from Aogami #2 carbon steel with soft iron cladding, it offers excellent edge retention, easy sharpening, and a lively feel on the stones. The grind is well executed for smooth cutting, and the added height gives it a bit more versatility for light vegetable work. The octagonal handle with burnt urushi finish provides a comfortable, secure grip and a traditional look to match the blade.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami #2 (Blue Paper Steel)
- Cladding: Soft Iron
- Edge Grind: Even (See Photo)
- Weight: 2.9 oz (82 g)
- Blade Length: 125 mm
- Total Length: 252 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 40 mm
- Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2na||item.||solidtemplate||yusakuknives||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-66.png||||||Yusaku Blue #2 Nashiji||||resources > japanese-knives > yusakuknives||Knife Types > Japanese Knives > Yusaku Knives > ||||||||||||||0||1||0||0||||inshse yubl2natape1 yubl2nape12 yubl2naho15 yubl2nabu16 yubl2bu181 yubl2fu16 yubl2nafu21||||Yusaku Blue #2 Nashiji. "Nashiji" means "pear skin" in Japanese and the blades are finished with a nice matte, texturized way that you see here. These are san mai knives (stainless clad) and the edge steel is Hitachi Blue #2 (also called Aogami #2).||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2nabu16||item-1||solidtemplate||buknupto16||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-bunka-165mm-13.png||||||Yusaku Blue #2 Nashiji Bunka 165mm||MAN-B16U||resources > bannobunkas > buknupto16||Knife Types > Bunka Knives > Bunka Knives Up To 165mm > ||130.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Nashiji Bunka 165mm is crafted by Kousuke Muneishi, a 3rd generation blade maker from Tosa, who recently began making kitchen cutlery to expand his family's business. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools, and his father continues making specialized cutting tools using mainly Aogami #2 steel.
The bunka is made using Blue #2 steel laminated with stainless steel, applying the san-mai method with a nashiji finish. The blade is thin and has a nice profile, showcasing Kousuke's impressive blade-making skills. The knife is named Yusaku, meaning the work of Kousuke, and reflects the branding on the blade.- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Finish: Nashiji
- Edge Steel: Blue #2
- Stainless Clad
- Edge Grind: Even
- Weight: 5.5 oz (156 g)
- Blade Length: 170 mm
- Overall Length: 322 mm
- Spine Thickness at Heel: 3.3 mm
- Blade Height at Heel: 44 mm
- Handle: Oak Urushi Octagonal
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2bu181||item-1||solidtemplate||buknupto17an||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-bunka-180mm-693.png||||||Yusaku Blue #2 Nashiji Bunka 180mm||MAN-B18U||resources > bannobunkas > buknupto17an||Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > ||170.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Nashiji Bunka 180mm is crafted by Kousuke Muneishi, a 3rd generation blade maker from Tosa, who recently began making kitchen cutlery to expand his family's business. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools, and his father continues making specialized cutting tools using mainly Aogami #2 steel. The bunka is made using Blue #2 steel laminated with stainless steel, applying the san-mai method with a nashiji finish. The blade is thin and has a nice profile, showcasing Kousuke's impressive blade-making skills. The knife is named Yusaku, meaning the work of Kousuke, and reflects the branding on the blade.
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Finish: Nashiji
- Edge Steel: Blue #2
- Stainless Clad
- Edge Grind: Even
- Weight: 5.1 oz (144 g)
- Blade Length: 185 mm
- Overall Length: 330 mm
- Spine Thickness at Heel: 3.3 mm
- Blade Height at Heel: 46.8 mm
- Handle: Oak Urushi Octagonal
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2nafu21||item-1||solidtemplate||21wahagy||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-funayuki-gyuto-210mm-228.png||||||Yusaku Blue #2 Nashiji Funayuki/Gyuto 210mm||MAN-F21U||resources > gyutos > gyutos210mm > 21wahagy||Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > ||190.000 ||||||||||||1||1||1||0||||||||This Yusaku Blue #2 Nashiji Funayuki/Gyuto 210mm is made from Blue #2 steel laminated with soft iron. Kousuke uses the san-mai method and sand-blasts the blade face to leave a nashiji (pear skin) finish. The grind is very well realized and quite sophisticated. It is thin behind the edge and has an excellent profile that will match most kinds of cutting styles.
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Constrcution: Hammer Forged, San Mai
- Edge Steel: Hitachi Blue #2
- Stainless Clad
- Finish: Nashiji
- Edge Grind: Double Bevel (See Choil Shot)
- Weight: 6.1 oz (174 g)
- Blade Length: 214 mm
- Overall Length: 373 mm
- Spine Thickness at Heel: 3.2 mm
- Blade Height at Heel: 49.1 mm
- Handle: Burnt Oak Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2naho15||item-1||solidtemplate||boning-knives||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-honesuki-150mm-229.png||||||Yusaku Blue #2 Nashiji Honesuki 150mm||MAN-H15U||resources > boning-knives||Knife Types > Boning Knives > ||140.000 ||||||||||||1||1||1||0||||||||"Nashiji" means "pear skin" in Japanese and the blades are finished with a nice matte, texturized way that you see here. These are san mai knives (clad) and the edge steel is Hitachi Blue #2 (also called Aogami #2) carbon steel. Please dry the blade after washing it to prevent rust.
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: San Mai / Hammer Forged
- Edge Steel: Blue #2
- Stainless Clad
- Finish: Nashiji
- Edge Grind: Even (See Choil Shot)
- Weight: 4.7 oz (136 g)
- Blade Length: 156 mm
- Total Length: 303 mm
- Spine Thickness at Heel: 4.0 mm
- Blade Height at Heel: 40.0 mm
- Handle: Burnt Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2fu16||item-1||solidtemplate||wahana||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-funayuki-165mm-227.png||||||Yusaku Blue #2 Nashiji Nakiri 180mm||MAN-N18U||resources > nakiri-knives > wahana||Knife Types > Nakiris > Wa Handled Nakiris > ||150.000 ||||||||||||1||1||1||0||||||||A young blacksmith named Kousuke Muneishi makes this nakiri, and he is a 3rd generation bladesmith heralding from Tosa, Japan. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade-making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku, and the kanji on the blade reflects this branding. The last character is pronounced Yu but also can be pronounced as Suke when used in a name. The first kanji is Saku, and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 180mm nakiri made from Blue #2 steel that is laminated with stainless cladding. He uses the san-mai method and this one has a sand-blasted finish (nashiji) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has an excellent profile to match most kinds of cutting styles.
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based.- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Constrcution: Hammer Forged, San Mai
- Edge Steel: Hitachi Blue #2
- Stainless Clad
- Finish: Nashiji/Sand Blast Shinogi
- Edge Grind: Double Bevel (See Choil Shot)
- Weight: 6.9 oz (196g)
- Blade Length: 181 mm
- Overall Length: 337 mm
- Spine Thickness at Heel: 3 mm
- Blade Height at Heel: 48.5 mm
- Handle: Oak Octagonal with Urushi Finish
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2nape12||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-petty-120mm-13.png||||||Yusaku Blue #2 Nashiji Petty 120mm||MAN-P12U||resources > petty-knives > 120mmpettys||Knife Types > Petty Knives > 120-140mm Pettys > ||125.000 ||||||||||||1||1||1||0||||||||The Yusaku Blue #2 Nashiji Petty 120mm is crafted by Kousuke Muneishi, a 3rd generation blade maker from Tosa, who recently began making kitchen cutlery to expand his family's business. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools, and his father continues making specialized cutting tools using mainly Aogami #2 steel.
The bunka is made using Blue #2 steel laminated with stainless steel, applying the san-mai method with a nashiji finish. The blade is thin and has a nice profile, showcasing Kousuke's impressive blade-making skills. The knife is named Yusaku, meaning the work of Kousuke, and reflects the branding on the blade.- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Finish: Nashiji
- Edge Steel: Blue #2
- Stainless Clad
- Edge Grind: Even
- Weight: 2.9 oz (82 g)
- Blade Length: 123 mm
- Overall Length: 260 mm
- Spine Thickness at Heel: 3.1 mm
- Blade Height at Heel: 30.5 mm
- Handle: Oak Urushi Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yubl2natape1||item-1||solidtemplate||120mmpettys||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-tall-petty-120mm-240.png||||||Yusaku Blue #2 Nashiji Tall Petty 120mm||MAN-T12U||resources > petty-knives > 120mmpettys||Knife Types > Petty Knives > 120-140mm Pettys > ||120.000 ||||||||||||1||1||1||0||||||||Yusaku Blue #2 Nashiji Tall Petty 120mm. "Nashiji" means "pear skin" in Japanese and the blades are finished with a nice matte, texturized way that you see here. These are san mai knives (stainless clad) and the edge steel is Hitachi Blue #2 (also called Aogami #2). Please dry the blade after washing it to prevent rust.
- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Finish: Nashiji
- Edge Steel: Aogami 2 (Blue Paper #2)
- Stainless Clad
- Edge Grind: Even (See Photo)
- Weight: 3.1 oz/ 90g
- Blade Length: 128 mm
- Overall Length: 263 mm
- Spine Thickness at Heel: 3.0 mm
- Blade Height at Heel: 42.3 mm
- Handle: Urushi Burnt Octagonal||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yusakuknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/yusaku-knives-80.png||||||Yusaku Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||yubl2kukn yubl2na||||Yusaku Knives are made by a young blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yusanwopr1||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-woodblock-prints-40.png||||||Yuuka san||||kitchen-knives||Knife Brands > ||||||||||||||0||1||0||0||||yusanwopr jawoprbyyusa sawayobyyusa yusanst yusantato||||Yuuka san is a woodblock print artist who lives and works in Japan. She has done a number of beautiful prints for Chefknivestogo as well as shirts and stickers.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yusanst||item-1||solidtemplate||yusanwopr1||https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-sticker-111.png||||||Yuuka san Sticker||Yuuka-Sticker||kitchen-knives > yusanwopr1||Knife Brands > Yuuka san > ||1.000 ||||||||0.000 ||||1||1||1||0||||||||This sticker features original artwork by Yuuka-san, created for ChefKnivesToGo following her beautiful woodblock print inspired by the legendary samurai warrior Minamoto no Yoshitsune. Her design captures the strength, grace, and spirit associated with one of Japan’s most celebrated historical figures.
Faithful to traditional Japanese aesthetics, the artwork reflects Yuuka-san’s skill and attention to detail, translating the timeless character of the original woodblock print into a compact, collectible format. It’s a small but meaningful way to enjoy her work and add a touch of authentic Japanese artistry to your knife case, toolbox, notebook, or workspace.
A perfect accessory for fans of Japanese history, craftsmanship, and hand-drawn design.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|yusanwopr||item-1||solidtemplate||mikisyo||https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-woodblock-print-40.png||||||Yuuka San Woodblock Print Yoshitsune||Samurai-Warrior||resources > japanese-knives > mikisyo||Knife Types > Japanese Knives > Mikisyo Hamono > ||165.000 ||||She named the new wood block print “Yoshitsune”, who really lived in about 850years ago in Kamakura Era and is still now a hero of a historical story. He was small & light, and such a person beat a very big & strong person called “Benkei” in Kyoto like a picture below.||||||||1||1||1||0||||||||Yuuka-san is a Japanese woodblock print artist from Miki City who creates traditional prints using hand-carved blocks and classic printing techniques. To celebrate the 20th anniversary of Chef Knives To Go, we commissioned her to produce a small series of original prints inspired by Japanese history and culture. Each piece reflects the timeless craftsmanship and storytelling that connects Japanese art with the culinary traditions we admire.
This print depicts the legendary samurai Minamoto no Yoshitsune, a folk hero from the Kamakura era who lived roughly 850 years ago. Though small in stature, Yoshitsune was renowned for his speed, intelligence, and battlefield skill. One famous story tells of his duel in Kyoto with the powerful warrior Benkei, whom Yoshitsune defeated before Benkei later became his loyal follower. Yuuka-san captures Yoshitsune in full armor at the dramatic moment of attack, creating a dynamic composition that celebrates the spirit and mythology of the samurai tradition.
Care Instructions: Display indoors away from direct sunlight to preserve the print. Avoid high humidity and moisture. Dust the frame gently with a soft cloth when needed.- Artist: Yuuka San
- Location: Miki City, Japan
- Construction: Traditional Japanese Woodblock Print
- Edition: Limited Edition, Numbered 1–20
- Signature: Signed with Red Seal
- Print Size: 130 mm x 180 mm
- Frame Size: 200 mm x 275 mm
- Includes: Mat and Frame||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|zakuri-as-gyuto240||item-1||solidtemplate||waha24gy||https://s.turbifycdn.com/aah/chefknivestogo/zakuri-as-gyuto-240mm-80.png||||||Zakuri AS Gyuto 240mm||ZAS-G240||resources > gyutos > gyutos240mm > waha24gy||Knife Types > Gyutos > Gyutos 240mm > Wa Gyutos 240mm > ||260.000 ||||||||||||1||1||0||0||||||||The kurouchi finish - that deep, as-forged black surface left largely intact from the forge - is one of the details that draws people to Japanese handmade knives in the first place. The way it holds its darkness while hammer marks catch and scatter the light is something no machine-finished blade can replicate. Nishioka-san, a long-standing member of the Zakuri blacksmith cooperative in Kochi Prefecture on the island of Shikoku, produces that finish consistently and with obvious intention. At 240mm the gyuto (Japan's all-purpose chef knife) gives you enough canvas to appreciate it fully.
The steel underneath that finish is Aogami Super (blue paper steel), the highest-performing grade in the Aogami family and a favourite among serious cooks who want an edge that stays sharp through extended work. Construction is warikomi, meaning the Aogami Super core is forge-welded between layers of softer iron (nantetsu), which provides toughness and makes the knife more forgiving to sharpen while protecting the hard inner steel. The double bevel grind suits right and left-handed users equally. The walnut (kurumi) handle is warm in tone and comfortable in hand, a fitting match for the rustic character of the blade. Because every knife is shaped and finished by hand, no two are identical - that variation is not a flaw. It is the point.
Care Instructions: Aogami Super is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods sitting on the edge. Hand wash only - never the dishwasher. A light coat of camellia oil before storage will protect the blade during longer periods of non-use. When sharpening, Aogami Super responds exceptionally well to quality water stones and benefits from regular stropping to maintain the edge between full sharpenings.- Maker: Nishioka-san
- Workshop: Zakuri Co-op
- Location: Kochi Prefecture, Japan
- Construction: Warikomi
- Core Steel: Aogami Super (Blue Paper Steel)
- Cladding: Nantetsu (Soft Iron)
- Finish: Kurouchi (Black As-Forged)
- Bevel: Ryoba (Double Bevel)
- Handle: Kurumi (Walnut)
- Weight: 6.4 oz (180g)
- Blade Length: 245mm
- Total Length: 410mm
- Spine Thickness at Base: 3.5mm
- Blade Height: 48mm
||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|todpchkn24||item.||solidtemplate||tojiroknives||https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gyuto-240mm-374.png||||||TOJIRO CLASSIC Gyuto 240mm||F-809||specials > linecooks > tojiro-knives > tojiroknives||Resources > For Professionals > TOJIRO Knives > All TOJIRO Knives > ||179.000 ||||||
Average rating is 4.7
By: scubadoo97
Dunedin,FloridaI have been using a Tojiro DP 240 for a couple of years now. It gets regular use in the kitchen. I love this knife. It’s balanced well for me. The fit and finish was fine. No issues at all. The 240mm length is well suited for the home cook. The metal sharpens easily and holds a razor sharp edge for a long time,depending on how it’s sharpened. The Tojiro DP line is a good entry into Japanese knives. So good in fact that you may not find no need to upgrade.
0.3By: slimman
Everett WA.Great knife. Takes a good edge and keeps it. A great no nonsense work horse
0.3By: rockbox
Austin,TXThis was my first Japanese knife,and it still the knife I use the most. Its a no frills knife that stays sharp and feels good in the hand. If you want a great knife with little or no maintenance other than sharpening,this is the it.
0.3By: Cadillac J
MichiganThis is my first ’official’ Japanese gyuto after coming from Global and Shun knives.
The blade is excellent and it extremely sharp right out of the box,and its edge has held up since I’ve been using it. The handle is a bit bulky,but with a pinch grip it is a non-issue...at $100 you can’t go wrong and its a perfect way to get into the love of Japanese knives.
0.3The blade is excellent and it extremely sharp right out of the box,and its edge has held up since I’ve been using it. The handle is a bit bulky,but with a pinch grip it is a non-issue...at $100 you can’t go wrong and its a perfect way to get into the love of Japanese knives.
By: Paul
Iowa City,IAI bought this for my friend who was impressed by the cutting demonstration of the 210mm version. I own a 240mm Moritaka Gyuto which is the best Japanese knife I ever owned,but Tojiro DPs perform almost as well. I don’t think the alloy core of the Tojiro DPs get as sharp and durable as the AS core of the Moritakas,but for something that’s almost half the price,the Tojiro DPs deliver the best bang for the buck.
Out of the box,the edge is decently sharp with just a little bit of hesitation in the paper-slice test. But a little bit of work on the stones will get the edges hair-splitting sharp. Compared to Blue Steel blades,Tojiro DPs are noticeably heavier,which may be good or bad depending on preference. The Eco-wood handle is comfortable and the general F&F is excellent. Finally,the stain-resistant steel keeps the blade looking like new.
0.3Out of the box,the edge is decently sharp with just a little bit of hesitation in the paper-slice test. But a little bit of work on the stones will get the edges hair-splitting sharp. Compared to Blue Steel blades,Tojiro DPs are noticeably heavier,which may be good or bad depending on preference. The Eco-wood handle is comfortable and the general F&F is excellent. Finally,the stain-resistant steel keeps the blade looking like new.
By: c9
Great knife at a great price. VG-10 at 60 HRC has become a golden standard in production knives,just take a look at the Shuns and the new Henckels,and the Tojiro has it at a great price. It has its quirks though,like its boxy handle. For a more in depth review check out http://kazuhiko10.wordpress.com/category/tojiro-vs-shun/
0.3By: Brian
Garden Grove,CAExcellent knife! It had great weight,perfect profile,sharp OTB,and holds the edge extremely well!
First use was tomato caprese salad,three pounds of squash,cucumbers,and zucchini,smoked saussage,five pounds of onions,two heads of garlic,five pounds of tomatoes,and three pounds of mushrooms. Sharp from beginning to end!
I will say though,if you’re pretty handy with the whet stones,a little work and it will be even sharper.
Excellent knife! Especially for the price!
0.3First use was tomato caprese salad,three pounds of squash,cucumbers,and zucchini,smoked saussage,five pounds of onions,two heads of garlic,five pounds of tomatoes,and three pounds of mushrooms. Sharp from beginning to end!
I will say though,if you’re pretty handy with the whet stones,a little work and it will be even sharper.
Excellent knife! Especially for the price!
By: Brad
Alexandria,VABeautiful F&F when I took it out of the box,and it only got better from there. First night I did a caprese salad and the knife just glided through tomatoes without a bit of trouble. Fantastic value!
0.3By: Rob Babcock
SF,SDThe 240 DP was also a "coming of age" knife for me. It was the first "real" J-knife I got after my initial foray into "Shun Land." And the Tojiro has been excellent. Years later many high dollar flavor-of-the-month knives have come and gone but the Tojo has remained a fixture of my kit. The F’n’F is just okay but good for the price. The main attraction is the blade. It takes a good edge and retention is fine. The DP isn’t the thinnest one out there but I have much spendier knives that are thicker.
Finally,my DP has the dubious distinction of having sent more cooks to the ER than any other knife I own. Maybe it’s so unassuming that people don’t realize how sharp it is but it’s cut four cooks badly enough to be sent to the ER with a combined total of 49 stitches. ;)
0.3Finally,my DP has the dubious distinction of having sent more cooks to the ER than any other knife I own. Maybe it’s so unassuming that people don’t realize how sharp it is but it’s cut four cooks badly enough to be sent to the ER with a combined total of 49 stitches. ;)
By: steven
milwaukeeGood steel,holds a nice edge,easy to restore with a 1k glass stone. Coming from Forschners the handle didn’t present any problem.
0.3By: Derek
Townsend,TNI bought one of these for my chef as a Christmas present,and the rest of the kitchen seems to be following suit! For the price these knives cant be beat,to my knowledge,they are awesome working knives that totally deserve the great reputation that surrounds them! I can’t recommend them enough.
0.3By: Frank
ChicagoBeen using the Tojiro DP 240 for about a year now (in a professional kitchen),and I really have nothing but good things to say about it. Will blast through frozen lobster tails and still be good to chiffonade garnish an hour later. Easy to sharpen,great fit and finish. Big boxy handle good for big hands,and subsequently a bit handle heavy. Great steel for the price,I now own their petty and boning knife.
0.3By: PR
FloridaWow. No need to take my Misono to work now. Completely blown away as soon as I opened the box. Razor sharp and fit and finish well above what I expected for a $100 knife. I don’t think you can find a better knife for the price. Definitely going to be adding a few more Tojiros to my kit.
0.3By: Van
New York,NYThis was my first "professional" knife purchase and I couldn’t be happier with it. I researched chef knives for a while before deciding on this and while I can’t compare it to more expensive versions,I can’t imagine a much better knife than this,especially at this price.
Highly recommended!
0.3Highly recommended!
By: Alex T.
Arlington,VA.Hello all,
The Blade comes very nice out the box with a good edge. It’s well balanced and very versatile; It’s a steal for the price and in my humble opinion much better than knives twice it’s price.
The only thing that I wasn’t in love with was the handle,as I have relatively small hands. That being said the handle is a little too big for me,but nothing that hinders the performance of the knife.
All in all I would recommend it to any one as it’s a pleasure to use and own.
0.3The Blade comes very nice out the box with a good edge. It’s well balanced and very versatile; It’s a steal for the price and in my humble opinion much better than knives twice it’s price.
The only thing that I wasn’t in love with was the handle,as I have relatively small hands. That being said the handle is a little too big for me,but nothing that hinders the performance of the knife.
All in all I would recommend it to any one as it’s a pleasure to use and own.
By: Tim
Western MassI bought the 240 immediately after getting the 210 because i liked it so much. The blades are nice and thin,sharpen/hone easily,and stay sharp for a long time even in a professional setting. I use the 240 for my job and the 210 for home use (which i would recommend for others too if you are debating which one to get) because i like the longer blade for intensive prep and there is more clearance for your fingers for repeated cutting/slicing/chopping motions. The price is great. It’s a really good beginner knife for the price/quality and great for learning how to sharpen/use a whetstone so you aren’t concerned with messing up a 200 dollar knife’s edge.
0.3By: ac
Michigantip broke before it even bent. weak.
0.3By: Neal Evans
TexasGreat knife,fit & finish is very good.Shipped very fast good deal CKTG!
0.3By: marosi
Fort Wayne,INThis is a really fantastic value for the money. The knife is very well made,and is durable and strong. What i like is that instead of being pretty first,like many japanese brands that are marketed in the U.S.,this is useful tool first,without worthless frills. It is very sharp with a beautiful edge,and of course will sing when put a water stone. I like the 240 mm size,it is not to large for home use and is very practical. I use to slice and chop vegetables,filet skirt steaks,cut melon,and everything in between. While it has some flex,it is not whippy,and this gives you confidence when using it. The video of chopping garlic is dead on - this is not a knife that you have to baby or be afraid to use. Finally,the edge is very durable for how fine the angle is. Overall a great product at a great price.
0.3By: Jeff
Hammonton,NJfirst Japanese blade..it was a birthday gift..wow!!. Im a line cook and prep alot. everyone is reaching for this knife..pain in my but. I see some negative complaints on the handle size but I have large hands and it works great for me. buy this blade. have bought 2 other items like a case and edge guards and service is second to none. spoke to Mark for recommendations on some other blades and I will be purchasing three other shortly..thank you Mark!!
0.3By: Phil C
Los Angeles,CADecided to upgrade from my Global 8 inch. I loved that knife,but I have not looked back since. This is an outstanding knife at a great price point. Razor sharp out of the box and nicely balanced. Would highly recommend to the serious home cook looking to take the next step in the kitchen. The ordering/shipping process was fast and efficient.
0.3By: Jose
Austin,TxThis is a beautiful knife that makes slicing and dicing almost effortless!
0.3By: Joe
MinneapolisI’ve had this knife for a year and a half and even the sushi guys at work love this knife. Best money I’ve spent on a knife that stays sharp enough to shave with. Great knife.
0.3The CLASSIC Gyuto 240mm is a favorite among cooks transitioning from heavier Western knives who want to experience what a longer Japanese blade can do. At 240mm the extra reach pays dividends on larger ingredients and long slicing cuts, while the excellent balance and manageable weight keep it from feeling unwieldy. The VG-10 stainless core is heat-treated to extract exceptional sharpness and edge retention, and the convex grind separates even dense ingredients with ease. The softer stainless cladding adds toughness and keeps sharpening straightforward. The black micarta handle is durable, the fit and finish are consistently excellent, and the performance is well beyond what the price suggests.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine convex edge and hone regularly between sharpenings.
Average rating is 5
By: Salar
Tallahassee,FLI’ve been using a Chinese Cleaver for almost 3 years as my primary knife. I used it for nearly everything. Recently a friend of mine introduced me to a wider array of Japanese cutlery and let me use a few of his gyutos. So I decided to take a plunge back into a more standard chef knife. He helped me evaluate my chopping/cutting style and this was on the top of his list for me because I am a little hard on my knives. I chop a lot of things at work and did not think my style carried the finesse needed to use a laser thin gyuto (like my buddy prefers). This was the perfect fit for me. It has a thin edge capable of carrying out more delicate tasks ... but with plenty of steel behind the edge to hold up to rigorous line/prep work. The handle is also very substantial and not for small hands like other J Knives I have seen or used. It is on the heavier side when compared to other J knives,but still lighter than Western Knives of the same length. It is a little over 10 inches on the blade alone after all. All in all it is a great fit for me ... balanced,good weight,durable blade/handle,and has a Japanese edge I have come to admire for it’s thinness and durability. You can’t go wrong with this knife in my opinion if you are looking for a Japanese workhorse of a knife that will last for quite some time no matter what you throw at it.
Salar
0.3Salar
By: Chris
Seattle Best knife ever! Sharp straight out of the box and takes a beating in my busy kitchen and can’t say enough good things about it. Nice balance,light weight but good sized handle for bigger hands and will be a work horse for you thru and thru 5 stars
0.3By: Bryan
Tampa,FLI actually have tested out Salar’s (above posters knife) and did a little work on it for him. Pointed the tip a bit more and thinned the knife so it wedges less. This is the 3rd Tojiro I got to test. All Chef knives in sizes 210 (8inch),240 (nearly 10inch) and his 270 here (call it 11inches). As they go up in size they get bigger,and not just the blade. This thing is a beast. When I first used it I was not a fan... but after spending some time with it I have come to like it more and more. After thinning it and putting a more aggressive tip on it (it’s kind of rounded OTB) it performs as well as knives twice it’s cost IMO. The handle on the 270 is almost too big for me and very boxy. Aside from that I think it might be the best priced 270 on the market. The VG-10 steel is very tough and if treated right hold up to about anything. For me it was a bit hard to "feel" on the stones trying to sharpen it and set new bevels,but is quite easy to sharpen now I am getting a feel for it. The profile is also quite good for push cutting,slicing and rock chopping as opposed to the Shun classic which is strictly a rock chop knife IMO with the continuous sharp curve from heel to tip. If you are into knives and maintaining them and understand the lingo here ... this is a great solid knife for the money.
If you are new to knives and are looking for a starter knife ... simply put this thing outperforms and out classes almost anything in this price range and is a better deal all around if looking at the Shun. The blade has a better all around profile,more versatile,feels lighter to me,thinner,and uses the same steel for less money. The handle (specifically on this 270) is the only thing to consider.
Fit and finish may very but it’s really nullified with Mark @ CKTG’s service. Inspect your knife and make sure the handle has no gaps or issues and if it does he’s getting you one with no issues. Out of 3 I have seen new,only one had issues in the handle. Check one out!
-Bryan
0.3If you are new to knives and are looking for a starter knife ... simply put this thing outperforms and out classes almost anything in this price range and is a better deal all around if looking at the Shun. The blade has a better all around profile,more versatile,feels lighter to me,thinner,and uses the same steel for less money. The handle (specifically on this 270) is the only thing to consider.
Fit and finish may very but it’s really nullified with Mark @ CKTG’s service. Inspect your knife and make sure the handle has no gaps or issues and if it does he’s getting you one with no issues. Out of 3 I have seen new,only one had issues in the handle. Check one out!
-Bryan
By: Alan
Boston,MaI’ve owned my Gyutou for about 4.5 years now and I cannot say enough about it,it’s great. As a Chef for 30 years,I’ve had all the Henkels,than Wustof’s made,some Sabatiers; I have 3 Kasumi’s with Damascus steel,which are nice,and my Masahiro carbon is too sick for regular work. But this knife was beautiful from day one. Its size,edge,rocker and balance are all gret,at a price that was the best. My Sous Chef (later on Top Chef!) first brought one in,and I had to get one. But for me,the best point,was the handle. I love the size,heft and feel of it. My Kasumis have round handles and they don not give you the grip. I also have the honesuki,a slick,beauty,but it does not see as much use. My 270 is my number one workhouse,but I would not have it any other way. i just want the Sujihiki/slicer to match!!(as if I NEED another knife!!)
0.3By: Rodney N
Loomis,CATojiro 270mm gyuto… First some figures.
Blade length:
• along edge 270mm/10.6”
• heel to tip 265mm/10.4”
Blade thickness:
• at heel: 2.2mm/.08”
• mid point: 2mm/.07”
• 2cm from point: 1mm/.04
Blade width at heel: 51mm/2”
Handle Dimentions:
• length from front of handle bolster: 13cm/5.1”
• width: 18mm/.71”
• height at center rivet: 28mm/1.1
Weight:
311g that’s 11oz… This was a surprise since the 10” Henckels (French pattern blade) I have been using for the past 19 years weighs 277g or 9.8oz More on weight and dynamic balance later. Just picking them up they feel about the same.
Balance point:
Right between the rear edge of the heel and the etched in “DP” so when held in a traditional pinch grip,the weight sits square in the center of your hand… The 10” Henckels is more blade heavy. The Tojiro blade floats ever so slightly as you hold it waiting for your direction.
Fit and Finish:
Pretty good. Again they are spending their efforts on the blade. You can get a Masamoto with the same basic blade and perhaps a slicker grip,but the 270mm VG series gyuto will set you back over $200. I got this plus a 120mm petty for about $180
Handling and Cutting impressions:
I received the knife in 2 days just as was expected. (Great service) I was pretty sold on getting a 240mm but they were temporarily sold out and started looking seriously at the 270. I thought “What’s a couple cm in length?” Well it is a big knife. One of my first jobs out of high school was as a breakfast cook at a university dorm. Our kitchen was stocked with a couple of those white handled 10-11” Mundial chef knives. I thought my shiny new 10” Henckels was a svelt race car compared to those things… I thought “Hey I can handle a full sized knife,” so I ordered the 270mm.
It’s a big knife… I said that already… Seriously though it is thin and feels good in the hand especially when you get it going. Though it is not super quick it will not leave you with the sensation of wielding a fire poker. Think of it like a sports car with manual (non-power) steering. Feels a bit heavy in the parking lot,but once you get it going,it comes to life. I figured it would do big stuff great,so I did some smaller work with it to see how it would perform for an every day kind of slice and dice job.
Brunoise an Onion: It did fine. It wedged far less than my old German. Slightly better than my Chinese cleaver too. Not as well as one of those sub 2mm thin Gyutos but hey,If you have 3-4 hundred dollars you can have what ever you want. It is only a little sticky for the horizontal cuts but that’s also where you are applying a little pressure to the top of the onion. It did quite well over all.
Julienne a Carrot: Great,very little wedging. Again it didn’t slide through the carrot like tofu but it made thin accurate sticks and was easier to control for this task than a cleaver and didn’t wedge like a German Kochsmesser. Also,the longer length gives your axis of rotation a longer arc,so you don’t end up with tapered carrot sticks even if you keep the tip of the knife on the board.
Julienne a small chili pepper: Silly easy
Ripe cherry tomato slicing: It did fine but struggled more here than at other tasks,though to be fair,this has been with the factory edge which is quite good oob. I’ll take it to the stones after a couple weeks to see how sharp it can get. I’ll likely leave the factory bevels alone and just polish the existing edge.
Handling: Here is where it does well and seems smaller than it is. As I mentioned above,because the balance point is right at the hand,it is very predictable and goes where you point it. It isn’t nose heavy but carries some width toward the tip (the spine slopes down to the edge rather suddenly) giving you that flat minimal rocker blade profile if a French Chef knife with more bade width down the length… good for scooping stuff off the board. It is almost the reverse profile of a German blade.
If you cut your teeth on a big knife and like the solid feel of some steel in your hand this is your knife. It has a stiff substantial blade,pretty quick handling and good balanced. You can also sleep well at night knowing that it will never be too small for anything (in the kitchen)
0.3Blade length:
• along edge 270mm/10.6”
• heel to tip 265mm/10.4”
Blade thickness:
• at heel: 2.2mm/.08”
• mid point: 2mm/.07”
• 2cm from point: 1mm/.04
Blade width at heel: 51mm/2”
Handle Dimentions:
• length from front of handle bolster: 13cm/5.1”
• width: 18mm/.71”
• height at center rivet: 28mm/1.1
Weight:
311g that’s 11oz… This was a surprise since the 10” Henckels (French pattern blade) I have been using for the past 19 years weighs 277g or 9.8oz More on weight and dynamic balance later. Just picking them up they feel about the same.
Balance point:
Right between the rear edge of the heel and the etched in “DP” so when held in a traditional pinch grip,the weight sits square in the center of your hand… The 10” Henckels is more blade heavy. The Tojiro blade floats ever so slightly as you hold it waiting for your direction.
Fit and Finish:
Pretty good. Again they are spending their efforts on the blade. You can get a Masamoto with the same basic blade and perhaps a slicker grip,but the 270mm VG series gyuto will set you back over $200. I got this plus a 120mm petty for about $180
Handling and Cutting impressions:
I received the knife in 2 days just as was expected. (Great service) I was pretty sold on getting a 240mm but they were temporarily sold out and started looking seriously at the 270. I thought “What’s a couple cm in length?” Well it is a big knife. One of my first jobs out of high school was as a breakfast cook at a university dorm. Our kitchen was stocked with a couple of those white handled 10-11” Mundial chef knives. I thought my shiny new 10” Henckels was a svelt race car compared to those things… I thought “Hey I can handle a full sized knife,” so I ordered the 270mm.
It’s a big knife… I said that already… Seriously though it is thin and feels good in the hand especially when you get it going. Though it is not super quick it will not leave you with the sensation of wielding a fire poker. Think of it like a sports car with manual (non-power) steering. Feels a bit heavy in the parking lot,but once you get it going,it comes to life. I figured it would do big stuff great,so I did some smaller work with it to see how it would perform for an every day kind of slice and dice job.
Brunoise an Onion: It did fine. It wedged far less than my old German. Slightly better than my Chinese cleaver too. Not as well as one of those sub 2mm thin Gyutos but hey,If you have 3-4 hundred dollars you can have what ever you want. It is only a little sticky for the horizontal cuts but that’s also where you are applying a little pressure to the top of the onion. It did quite well over all.
Julienne a Carrot: Great,very little wedging. Again it didn’t slide through the carrot like tofu but it made thin accurate sticks and was easier to control for this task than a cleaver and didn’t wedge like a German Kochsmesser. Also,the longer length gives your axis of rotation a longer arc,so you don’t end up with tapered carrot sticks even if you keep the tip of the knife on the board.
Julienne a small chili pepper: Silly easy
Ripe cherry tomato slicing: It did fine but struggled more here than at other tasks,though to be fair,this has been with the factory edge which is quite good oob. I’ll take it to the stones after a couple weeks to see how sharp it can get. I’ll likely leave the factory bevels alone and just polish the existing edge.
Handling: Here is where it does well and seems smaller than it is. As I mentioned above,because the balance point is right at the hand,it is very predictable and goes where you point it. It isn’t nose heavy but carries some width toward the tip (the spine slopes down to the edge rather suddenly) giving you that flat minimal rocker blade profile if a French Chef knife with more bade width down the length… good for scooping stuff off the board. It is almost the reverse profile of a German blade.
If you cut your teeth on a big knife and like the solid feel of some steel in your hand this is your knife. It has a stiff substantial blade,pretty quick handling and good balanced. You can also sleep well at night knowing that it will never be too small for anything (in the kitchen)
By: Rod
Vancouver,BCI have big hands and have difficulty getting a comfortable pinch grip on smaller knives like my wife’s Global G-2 (8",1.75" depth at the heel). The big,"boxy" Tojiro handle that bothers some others is great for me (the Victorinox/Forschner fibrox handles are more comfortable yet,but frankly do not look nearly as awesome),and the 2" blade depth ensures that my fingertip stays above the edge like it’s supposed to.
I’ve enjoyed using this knife,though I still grab the Global or my Victorinox/Forschner 9" depending on what I’m working on. This may be due to my cutting board being a little too small for the long and fairly flat-profiled blade. Speaking of the profile,not only is it nice and flat,but the spine is perfectly flat and works well for scraping ingredients off the cutting board.
It’s noticeably trickier to sharpen than my other blades as it doesn’t give you a giant burr after a few strokes. Of course it also stays sharp much longer.
Overall a fantastic knife to own,and hard to beat at this price.
0.3I’ve enjoyed using this knife,though I still grab the Global or my Victorinox/Forschner 9" depending on what I’m working on. This may be due to my cutting board being a little too small for the long and fairly flat-profiled blade. Speaking of the profile,not only is it nice and flat,but the spine is perfectly flat and works well for scraping ingredients off the cutting board.
It’s noticeably trickier to sharpen than my other blades as it doesn’t give you a giant burr after a few strokes. Of course it also stays sharp much longer.
Overall a fantastic knife to own,and hard to beat at this price.
The CLASSIC Gyuto 270mm is the longest and most powerful knife in the line, and it rewards cooks who are comfortable with the additional length. At 270mm the extended edge makes quick work of large ingredients, roasts, and long slicing cuts where a shorter blade would require multiple passes. The convex grind separates ingredients with minimal resistance, the VG-10 core is heat-treated for exceptional sharpness and edge retention, and the softer stainless cladding makes maintenance and sharpening easy. The black micarta handle is built for the demands of a professional kitchen and the fit and finish are excellent throughout.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine convex edge and hone regularly between sharpenings.
The blade is built around a VG-10 stainless steel core clad in softer stainless steel on both sides, a san mai construction that delivers the edge-holding ability of VG-10 at the cutting surface, while the outer layers add resilience and make the knife forgiving on water stones. A subtle convex grind aids food separation and keeps the blade moving through ingredients with minimal drag. A 305mm blade length and 54mm height make this is a substantial knife with commanding knuckle clearance and enough blade surface for high-volume prep — full roasts, large fish, extended vegetable work — where shorter gyutos require more strokes to accomplish the same task. At 11.6 oz, the knife has real presence in hand without becoming fatiguing, and the balance through the full-tang construction keeps it feeling controlled rather than front-heavy. The black Micarta handle is secured with three stainless rivets, durable and moisture-resistant through sustained daily use.
Care Instructions: VG-10 stainless steel is low maintenance but rewards consistent habits. Hand wash and dry promptly after each use, and keep the knife out of the dishwasher. Avoid hard bones, frozen foods, and hard cutting surfaces. Sharpen on quality water stones to maintain the convex edge geometry and hone regularly between sessions to extend the time between full sharpenings.