{"title":"Japanese Knives","description":"\u003ch2\u003eJapanese knives - Handcrafted sharpness, precision, and performance\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eJapanese kitchen knives\u003c\/strong\u003e are known worldwide for their razor-sharp edges, clean cutting feel, and craftsmanship rooted in generations of Japanese blacksmithing. Many of the techniques used today come from traditional forging, but modern makers also use advanced steels and precise heat treatment to deliver consistent performance.\u003c\/p\u003e\n\u003cp\u003eIf you cook often, you’ll notice the difference quickly: a good Japanese knife cuts with less effort, gives you more control, and helps you achieve cleaner results-especially with vegetables, fish, and boneless meats. Whether you’re buying your first premium knife or expanding your collection, Japanese knives offer a blend of tradition, function, and design that’s hard to match.\u003c\/p\u003e\n\u003ch2\u003eWhy Japanese kitchen knives are so sharp and precise\u003c\/h2\u003e\n\u003cp\u003eJapanese knives often stand out because of two key factors:\u003c\/p\u003e\n\u003ch3\u003eHigh hardness (HRC) for long-lasting sharpness\u003c\/h3\u003e\n\u003cp\u003eMany Japanese blades are heat-treated to \u003cstrong\u003e60+ HRC\u003c\/strong\u003e, which typically helps them \u003cstrong\u003ehold an edge longer\u003c\/strong\u003e. With the right use and maintenance, this means fewer sharpening sessions and more consistent cutting performance.\u003c\/p\u003e\n\u003ch3\u003eThin blade geometry for effortless cutting\u003c\/h3\u003e\n\u003cp\u003eJapanese knives are often ground thinner than many Western-style knives. This reduces resistance, so the blade passes through ingredients smoothly instead of cracking or crushing them. The result is cleaner slices, better presentation, and a more comfortable cutting experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e harder, thinner blades should be used correctly. Avoid twisting the knife in hard foods, cutting frozen items, or hitting thick bones-these are common causes of micro-chips.\u003c\/p\u003e\n\u003ch2\u003eMost popular Japanese knife types\u003c\/h2\u003e\n\u003cp\u003eBelow are the most common and most searched \u003cstrong\u003eJapanese knife types\u003c\/strong\u003e, each suited to a specific task. These are perfect as internal-link anchors across your store.\u003c\/p\u003e\n\u003ch3\u003e\n\u003ca href=\"https:\/\/knivesofjapan.com\/collections\/gyuto\"\u003eGyuto\u003c\/a\u003e (Japanese Chef’s Knife)\u003c\/h3\u003e\n\u003cp\u003eThe most versatile all-purpose Japanese knife. Great for vegetables, meat, and fish. If you want one “main knife” that handles almost everything, \u003cstrong\u003egyuto\u003c\/strong\u003e is usually the best place to start.\u003c\/p\u003e\n\u003ch3\u003e\u003ca href=\"https:\/\/knivesofjapan.com\/collections\/santoku\"\u003eSantoku\u003c\/a\u003e\u003c\/h3\u003e\n\u003cp\u003eA very popular everyday knife for home cooking. Santoku is designed for slicing, dicing, and chopping with an easy-to-control shape and a shorter, practical blade.\u003c\/p\u003e\n\u003ch3\u003e\n\u003ca href=\"https:\/\/knivesofjapan.com\/collections\/nakiri\"\u003eNakiri\u003c\/a\u003e (Japanese Vegetable Knife)\u003c\/h3\u003e\n\u003cp\u003eA vegetable specialist with a tall blade and straight cutting edge. Excellent for fast chopping and clean, even cuts-especially for onions, cabbage, herbs, and dense vegetables.\u003c\/p\u003e\n\u003ch3\u003e\n\u003ca href=\"https:\/\/knivesofjapan.com\/collections\/patty-paring\"\u003ePetty\u003c\/a\u003e (Japanese Utility Knife)\u003c\/h3\u003e\n\u003cp\u003eA small knife for trimming, peeling, garlic, shallots, fruit, and detail tasks where a larger blade feels too big. Petty is often the “second knife” people add after a gyuto or santoku.\u003c\/p\u003e\n\u003ch3\u003e\u003ca href=\"https:\/\/knivesofjapan.com\/collections\/bunka\"\u003eBunka\u003c\/a\u003e\u003c\/h3\u003e\n\u003cp\u003eA versatile knife similar to santoku, but usually with a sharper, pointed “k-tip” that improves precision. Great for cooks who want an everyday knife with more tip control for fine slicing.\u003c\/p\u003e\n\u003ch3\u003e\n\u003ca href=\"https:\/\/knivesofjapan.com\/collections\/kiritsuke\"\u003eKiritsuke\u003c\/a\u003e \/ Kiritsuke Gyuto\u003c\/h3\u003e\n\u003cp\u003eKiritsuke styles are known for their elegant profile and pointed tip. Modern \u003cstrong\u003ekiritsuke gyuto\u003c\/strong\u003e versions combine chef-knife versatility with extra precision at the tip, often preferred by experienced users.\u003c\/p\u003e\n\u003ch3\u003e\n\u003ca href=\"https:\/\/knivesofjapan.com\/collections\/sujihiki\"\u003eSujihiki\u003c\/a\u003e (Japanese Slicing Knife)\u003c\/h3\u003e\n\u003cp\u003eA long, slim slicer made for carving meat, portioning fish, and making clean, smooth slices. Sujihiki is popular in Western-style kitchens because it’s typically double-bevel and easy to use.\u003c\/p\u003e\n\u003ch3\u003e\n\u003ca href=\"https:\/\/knivesofjapan.com\/collections\/yanagiba\"\u003eYanagiba\u003c\/a\u003e (Sushi and Sashimi Knife)\u003c\/h3\u003e\n\u003cp\u003eA traditional \u003cstrong\u003esingle-bevel\u003c\/strong\u003e Japanese knife for sushi and sashimi. Designed for long pull-cuts that leave an extremely clean surface on raw fish, which is important for texture and presentation.\u003c\/p\u003e\n\u003ch3\u003e\n\u003ca href=\"https:\/\/knivesofjapan.com\/collections\/deba\"\u003eDeba\u003c\/a\u003e (Fish Butchery Knife)\u003c\/h3\u003e\n\u003cp\u003eA thicker, stronger traditional knife used for breaking down fish and filleting. Deba is not a cleaver, but it’s much more robust than slicing knives and built for fish prep work.\u003c\/p\u003e\n\u003ch2\u003eJapanese knife steel types - Stainless vs Carbon vs Powder Steel\u003c\/h2\u003e\n\u003cp\u003eChoosing the right steel is one of the most important decisions. It affects sharpness feel, edge retention, maintenance, and how “forgiving” the knife is in daily use.\u003c\/p\u003e\n\u003ch3\u003eStainless steel Japanese knives (Low maintenance)\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/knivesofjapan.com\/collections\/stainless-steel\"\u003eStainless steel knives\u003c\/a\u003e are ideal if you want great performance with simpler care. They resist rust and stains well and fit busy kitchens where a knife is used frequently and washed quickly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e beginners, home kitchens, and people who want minimal maintenance.\u003c\/p\u003e\n\u003ch3\u003eCarbon steel Japanese Knives (Very sharp feel, more care)\u003c\/h3\u003e\n\u003cp\u003eCarbon steel is loved for how sharp it can get and how easily it sharpens on whetstones. Over time, it usually forms a \u003cstrong\u003epatina\u003c\/strong\u003e (a natural color change). The downside is rust risk if the knife is left wet or dirty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e enthusiasts and anyone willing to follow simple habits: wash, wipe dry, store properly.\u003c\/p\u003e\n\u003ch3\u003ePowder steel Japanese Knives (Premium edge retention)\u003c\/h3\u003e\n\u003cp\u003ePowder metallurgy steels are engineered for high wear resistance and long-lasting edges. These knives can stay sharp for a long time, even with frequent use, but they may take more time and technique to sharpen than simpler steels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e heavy home use, professionals, and buyers who prioritize long edge life.\u003c\/p\u003e\n\u003ch2\u003eWhat “Iron clad steel” means in Japanese Knives (And why it matters)\u003c\/h2\u003e\n\u003cp\u003eYou may see terms like \u003cstrong\u003eiron-clad\u003c\/strong\u003e, \u003ca href=\"https:\/\/knivesofjapan.com\/collections\/iron-clad-steel\"\u003e\u003cstrong\u003eiron clad steel\u003c\/strong\u003e\u003c\/a\u003e, or \u003cstrong\u003eiron-clad carbon steel\u003c\/strong\u003e. This usually refers to a construction where the knife has:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ea \u003cstrong\u003ehard carbon-steel core\u003c\/strong\u003e that forms the cutting edge, and\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003esoft iron cladding\u003c\/strong\u003e on the sides of the blade.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy makers use iron cladding\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe hard core delivers excellent cutting performance and sharpness.\u003c\/li\u003e\n\u003cli\u003eThe softer cladding can make the knife feel smoother and more forgiving during sharpening.\u003c\/li\u003e\n\u003cli\u003eIt’s a classic construction style found in many traditional Japanese knives.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCare note: iron cladding is not stainless\u003c\/h3\u003e\n\u003cp\u003eIron cladding can rust, just like carbon steel. That means iron-clad knives should be treated as “high-care” tools:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ewash soon after use,\u003c\/li\u003e\n\u003cli\u003ewipe completely dry,\u003c\/li\u003e\n\u003cli\u003edon’t leave them wet on the board or in the sink.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStainless-clad carbon steel (easier alternative)\u003c\/h3\u003e\n\u003cp\u003eMany modern knives use \u003cstrong\u003estainless cladding\u003c\/strong\u003e around a carbon core. You still get the cutting feel of carbon steel at the edge, but the sides are easier to maintain.\u003c\/p\u003e\n\u003ch2\u003eJapanese knife finishes - Damascus, Kurouchi, Tsuchime, Migaki, Nashiji (and what they mean)\u003c\/h2\u003e\n\u003cp\u003eKnife finishes are not just about looks. They influence how the blade ages, how easy it is to clean, and sometimes how food releases from the surface.\u003c\/p\u003e\n\u003ch3\u003eDamascus finish (Layered pattern look)\u003c\/h3\u003e\n\u003cp\u003eA \u003ca href=\"https:\/\/knivesofjapan.com\/collections\/damascus-steel\"\u003e\u003cstrong\u003eDamascus finish\u003c\/strong\u003e\u003c\/a\u003e shows wavy or layered patterns along the blade. In many modern Japanese knives, “Damascus” often means layered cladding around a core steel that reveals a pattern after polishing or etching.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy people choose Damascus knives:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003epremium, eye-catching design\u003c\/li\u003e\n\u003cli\u003eoften paired with high-performance core steels\u003c\/li\u003e\n\u003cli\u003epopular for gifts and collectors\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Damascus doesn’t automatically mean “sharper.” Performance still depends on the core steel, heat treatment, and grind.\u003c\/p\u003e\n\u003ch3\u003eKurouchi finish (Traditional black forged finish)\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eKurouchi\u003c\/strong\u003e is a dark, rustic finish usually left on the upper portion of the blade. It comes from traditional forging and gives knives a very authentic handmade character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy people like kurouchi knives:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003etraditional Japanese aesthetic\u003c\/li\u003e\n\u003cli\u003ehides fingerprints and small marks\u003c\/li\u003e\n\u003cli\u003ecommon on carbon steel and clad blades\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e kurouchi can wear over time-that’s normal and part of natural aging.\u003c\/p\u003e\n\u003ch3\u003eTsuchime finish (Hammered texture)\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTsuchime\u003c\/strong\u003e means “hammered.” The blade face has dimples or hammered marks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBenefits of tsuchime knives:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eunique handmade look\u003c\/li\u003e\n\u003cli\u003ecan improve \u003cstrong\u003efood release\u003c\/strong\u003e (ingredients may stick less)\u003c\/li\u003e\n\u003cli\u003eoften combined with Damascus or polished bevels for contrast\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMigaki finish (Clean polished finish)\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMigaki\u003c\/strong\u003e is a smooth, polished finish that looks clean and minimal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy migaki is popular:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eclassic, modern appearance\u003c\/li\u003e\n\u003cli\u003eeasy to wipe clean\u003c\/li\u003e\n\u003cli\u003eworks well for both stainless and carbon-core knives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eNashiji finish (Pear-skin texture)\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eNashiji\u003c\/strong\u003e has a subtle, slightly textured surface, often described as “pear-skin.”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy people choose nashiji knives:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003etraditional character without being overly rustic\u003c\/li\u003e\n\u003cli\u003ehides small scratches better than mirror-polished finishes\u003c\/li\u003e\n\u003cli\u003ecommon on stainless-clad and carbon-core knives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eJapanese knife care and maintenance (Recommended for better performance)\u003c\/h2\u003e\n\u003cp\u003eEven the best knife performs poorly without proper care. Luckily, Japanese knives don’t require complicated routines-just consistency.\u003c\/p\u003e\n\u003ch3\u003eDaily care basics\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand wash only\u003c\/strong\u003e (no dishwasher).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry immediately\u003c\/strong\u003e after washing.\u003c\/li\u003e\n\u003cli\u003eStore safely (knife block, saya, magnetic rack, or edge guard).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUse the right \u003ca href=\"https:\/\/knivesofjapan.com\/collections\/cutting-boards\"\u003ecutting board\u003c\/a\u003e\n\u003c\/h3\u003e\n\u003cp\u003eChoose \u003cstrong\u003ewood\u003c\/strong\u003e (maple, walnut, hinoki) or quality \u003cstrong\u003esoft plastic\u003c\/strong\u003e. Avoid glass, stone, and ceramic boards-these dull edges fast.\u003c\/p\u003e\n\u003ch3\u003eWhat to avoid\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCutting frozen foods or thick bones\u003c\/li\u003e\n\u003cli\u003eTwisting the blade in hard ingredients\u003c\/li\u003e\n\u003cli\u003eScraping food across the board using the edge (use the spine instead)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to sharpen Japanese kitchen knives (Simple and effective)\u003c\/h2\u003e\n\u003cp\u003eThe best way to sharpen Japanese knives is a \u003ca href=\"https:\/\/knivesofjapan.com\/collections\/all-sharpening-stones\"\u003e\u003cstrong\u003ewhetstone\u003c\/strong\u003e\u003c\/a\u003e. It keeps the edge clean and controlled and works for stainless, carbon, and powder steels.\u003c\/p\u003e\n\u003ch3\u003eBasic sharpening tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUse a medium stone for maintenance (a common starting point is around 1000 grit).\u003c\/li\u003e\n\u003cli\u003eFinish with a finer stone if you want a more polished edge.\u003c\/li\u003e\n\u003cli\u003eFor quick between-sharpening touch-ups, a fine ceramic rod may work for some knives, but whetstones are usually the safest choice for quality edges.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAvoid aggressive pull-through sharpeners-many of them remove too much steel and can damage the edge geometry.\u003c\/p\u003e\n\u003ch2\u003eFAQ - Japanese kitchen knives\u003c\/h2\u003e\n\u003ch3\u003eWhat is the best Japanese knife for beginners?\u003c\/h3\u003e\n\u003cp\u003eA \u003cstrong\u003egyuto\u003c\/strong\u003e or \u003cstrong\u003esantoku\u003c\/strong\u003e is the best start. They’re versatile, easy to use, and cover most kitchen tasks.\u003c\/p\u003e\n\u003ch3\u003eAre Japanese knives better than Western knives?\u003c\/h3\u003e\n\u003cp\u003eThey’re different. Japanese knives often prioritize sharpness, precision, and edge retention. Western knives are often more forgiving for heavy-duty tasks. For clean slicing and fine prep, Japanese knives are hard to beat.\u003c\/p\u003e\n\u003ch3\u003eDo Japanese knives rust?\u003c\/h3\u003e\n\u003cp\u003eStainless knives resist rust well. \u003cstrong\u003eCarbon steel\u003c\/strong\u003e and \u003cstrong\u003eiron-clad\u003c\/strong\u003e knives can rust if left wet, so they require basic care (wash, dry, store properly).\u003c\/p\u003e\n\u003ch3\u003eCan Japanese knives go in the dishwasher?\u003c\/h3\u003e\n\u003cp\u003eNo. Dishwasher heat, detergent, and movement can damage the edge, handle, and finish, and increase corrosion risk.\u003c\/p\u003e\n\u003ch3\u003eWhat cutting board is best for Japanese knives?\u003c\/h3\u003e\n\u003cp\u003eUse wood or quality soft plastic. Avoid glass, granite, ceramic, and other very hard surfaces.\u003c\/p\u003e\n\u003ch3\u003eHow often should I sharpen a Japanese knife?\u003c\/h3\u003e\n\u003cp\u003eIt depends on use, cutting board, and steel type. Many people do light touch-ups on stones periodically and full sharpening as needed when the knife loses bite.\u003c\/p\u003e\n\u003ch3\u003eWhat’s the difference between yanagiba and sujihiki?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eYanagiba\u003c\/strong\u003e is a traditional \u003cstrong\u003esingle-bevel\u003c\/strong\u003e sushi slicer for raw fish and long pull-cuts. \u003cstrong\u003eSujihiki\u003c\/strong\u003e is typically \u003cstrong\u003edouble-bevel\u003c\/strong\u003e and more versatile for slicing meat and fish in a general kitchen.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between iron-clad and stainless-clad knives?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIron-clad\u003c\/strong\u003e knives have iron on the sides and need more rust-prevention care. \u003ca href=\"https:\/\/knivesofjapan.com\/collections\/stainless-clad-steel\"\u003e\u003cstrong\u003eStainless-clad\u003c\/strong\u003e knives\u003c\/a\u003e keep the carbon core edge but are easier to maintain because the sides resist corrosion.\u003c\/p\u003e","products":[{"product_id":"akifusa-noz-sujihiki-24-cm-aogami-super","title":"Akifusa Sujihiki 24 cm Aogami Super","description":"\u003cp\u003eWith its long, narrow blade, the Akifusa Migaki Sujihiki 240 mm knife is ideal for slicing meat and fish. It can also be used for many other kitchen tasks that require precision.\u003c\/p\u003e\n\u003cp\u003eCutting with knives from the Migaki Aogami Super series is extremely comfortable. Their quality is comparable to that of more expensive counterparts. They are also durable, which helps them to maintain a high degree of sharpness and cutting power. The core of the knives is made of Aogami Super carbon steel, surrounded by stainless steel cladding. This increases the efficiency and ease of maintenance of Akifusa knives. The blades become very hard as a result of heat treatment, reaching a value of 64 +\/- 1 HRC. The D-shaped handle is finished with a pakka wood ferrule. Beautiful rosewood is used in its production. It provides a comfortable and secure grip. This successful knife collection combines high-quality craftsmanship, subtle aesthetics and attention to detail. In this price range, Akifusa is the best choice.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Akifusa\u003cbr\u003e\u003cstrong\u003eOrigin (Made in):\u003c\/strong\u003e Japan\u003cbr\u003e\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Sujihiki knife\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 24.3 cm\u003cbr\u003e\u003cstrong\u003eTotal knife length:\u003c\/strong\u003e 38.0 cm\u003cbr\u003e\u003cstrong\u003eBlade width at the handle:\u003c\/strong\u003e 3.4 cm\u003cbr\u003e\u003cstrong\u003eBlade width in the middle:\u003c\/strong\u003e 2.9 cm\u003cbr\u003e\u003cstrong\u003eBlade thickness at the handle:\u003c\/strong\u003e 2.4 mm\u003cbr\u003e\u003cstrong\u003eBlade thickness at the center:\u003c\/strong\u003e 2.1 mm\u003cbr\u003e\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.5 cm\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e rosewood, pakka wood ferrule\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Aogami Super core (high carbon), stainless steel cladding\u003cbr\u003e\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Migaki\u003cbr\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e 63+\/-1 HRC\u003cbr\u003e\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 130 g\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":51303697514826,"sku":"AKIS240AS","price":215.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Akifusa-AS-Sujihiki-240mm-p-1200px.jpg?v=1760442738"},{"product_id":"akifusa-santoku-16-5-cm-aogami-super","title":"Akifusa Santoku 16.5 cm Aogami Super","description":"\u003cp\u003eThe Akifusa Migaki Santoku has a 165 mm blade and is perfect for a wide range of uses. It is perfect for chopping and cutting meat, fruit and vegetables. Santoku kitchen knives are the most commonly used knives in Japanese kitchens today.\u003c\/p\u003e\n\u003cp\u003eAkifusa knives, made of Aogami Super steel, provide excellent cutting feedback. Their quality is on par with many other more expensive knives. The Migaki Aogami Super line's durability is unparalleled, ensuring that your knives stay sharp and cutting-edge. The carbon steel called Aogami Super is used to produce cores, which are then covered with additional layers of stainless steel. This affects the performance and ease of maintenance of knives in this series. The blades are heat-treated to achieve a high degree of hardness of 64 +\/- 1 HRC. The Migaki Aogami Super collection combines subtle design with a high-quality finish and attention to every detail. The knife handle is D-shaped. It is made of rosewood and finished with a pakka wood ferrule. It provides a secure and comfortable grip during everyday use. 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It is recommended for most kitchen work.\u003c\/p\u003e\n\u003cp\u003eThe excellent Muneishi professional kitchen knives are known primarily for their exceptionally precise blade profile. This is due to the use of a special Warikomi technique – the hard core of the knives, made of Aogami #2 carbon steel, is surrounded by soft iron cladding. Thanks to heat treatment, the blades achieve a high hardness of 63-64 HRC. Both the heat treatment process and the heat treatment of Muneishi knives make them easy to sharpen. An additional advantage is the fact that they retain their sharpness for a long time. The unique, raw character of each knife is achieved through the black Kurouchi finish. 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It is the Japanese equivalent of a classic chef's knife.\u003c\/p\u003e\u003cp\u003eTakamura Chromax Japanese knives are known for their perfect workmanship and very high quality. They combine functionality with attention to detail in a highly successful way. The core is made of Chromax stainless steel surrounded by soft steel for protection. Chromax is the best new steel for making kitchen knives. It is easy to sharpen and stays sharp for a long time. Takamura's goal was to produce a series of knives with high cutting performance, and he has certainly achieved this. The collection's unique hammered look is achieved through a special finishing method called Tsuchime. The blades have been hardened to a hardness of 60-62 HRC. Their exceptional sharpness is due to hand sharpening and the fact that they are very thin. The handle, made from black pakka wood, fits perfectly with the whole. Each knife is packaged in a decorative gift box.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Santoku knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Chromax core, stainless steel cladding\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e pakka wood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade hardness:\u003c\/strong\u003e 60-62 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 29.6 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 17 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.5 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 1.6 mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 120 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Takamura","offers":[{"title":"Default Title","offer_id":53088613368138,"sku":"TCHRS170","price":93.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Takamura-Chromax-no-bolster-Santoku-p-1200px.jpg?v=1760815584"},{"product_id":"masutani-kokuryu-gyuto-18-cm-vg-10","title":"Masutani Kokuryu Gyuto 18 cm VG-10","description":"\u003cp\u003eThe Masutani Kokuryu universal chef's knife is the perfect tool for chopping and cutting larger pieces of meat. Its blade is 180 mm long.\u003c\/p\u003e\u003cp\u003eMasutani Japanese knives are handcrafted by a talented blacksmith from Fukui Prefecture (Echizen). They offer excellent value for money and can easily be compared to much more expensive kitchen knives. The core is made of high-carbon stainless steel (VG-10), which is characterised by high durability. The outer 31 layers of Damascus steel boast a stunning hammered effect, achieved through the advanced Tsuchime finishing technique. During the heat treatment process, the blades achieve a hardness of 61-62 HRC and retain their sharpness for a long time. The original blue handle is guaranteed to be resistant to moisture and temperature, thanks to the pakka wood it is made of. 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It is perfect for chopping and cutting vegetables, fruit, and meat. Its blade is 165 mm long. This type of knife is a popular addition to many Japanese kitchens.\u003c\/p\u003e\u003cp\u003eMasutani handcrafted kitchen knives are the product of a skilled blacksmith from Echizen, Fukui Prefecture. They are comparable to much more expensive knives, offering excellent value for money. The core of each knife is made of high-carbon stainless steel called VG-10. This makes it very durable. The blade is surrounded by 31 layers of Damascus steel finished with a special Tsuchime technique, which gives it a beautiful hammered effect. The blades undergo a heat treatment process, resulting in a hardness of 61-62 HRC. Their sharpness is retained for a long time – that's an additional advantage. The handle is made of pakka wood, renowned for its high resistance to moisture and temperature. Masutani knives are unmistakable thanks to their striking blue hue. They are a must-have for all home cooking enthusiasts. 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It has a narrow, 240 mm long blade. Its superior performance is especially valuable in situations that demand high precision.\u003c\/p\u003e\u003cp\u003eZakuri kitchen knives are handmade by young and talented blacksmiths from the Tosa region. They are made of carbon steel called Aogami #1, and the special Kurouchi finish protects the hard blades from patina and tarnishing. They have been hardened to a high level of 62-64 HRC. This affordable knife collection combines excellent steel and cutting properties with a classic character. The D-shaped handle fits perfectly in the hand. It is made of chestnut wood. Zakuri knives are not stainless, so they must be dried after each use.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Sujihiki knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Aogami#1 core, iron cladding (high carbon)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e chestnut wood, plastic ferrule\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62-64 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 40.6 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 24.0 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 3.3 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.7 mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 155 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Zakuri","offers":[{"title":"Default Title","offer_id":53088614842698,"sku":"ZS240AO","price":144.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Zakuri-AO-Sujihiki-240mm-p-1200px.jpg?v=1760815615"},{"product_id":"tsunehisa-morado-petty-knife-13-5-cm-aogami-super","title":"Tsunehisa Morado Petty 13.5 cm Aogami Super","description":"\u003cp\u003eThe Tsunehisa Morado Petty kitchen knife is a compact, handy tool with a blade length of 135 mm. It is an essential kitchen tool. Use it to process small ingredients like garlic, shallots and mushrooms.\u003c\/p\u003e\n\u003cp\u003eTsunehisa Morado's professional knives are made of the finest Aogami Super steel. They are extremely durable and aggressive, keeping their sharpness for a much longer time than other knives. These knives are of the highest quality. Their core is made of Aogami Super carbon steel, with stainless steel cladding around it. This solution increases the efficiency of kitchen tasks and makes the knives very easy to care for. Their hard blades achieve 63 +\/- 1 HRC in the heat treatment. The classic finish that emphasises the Japanese character – Kurouchi – is the black part on the upper side that protects the blade. The knives also feature traces of hand forging (Tsuchime), which give them an aesthetic finish and prevent food from sticking to the blades. 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This process gives the blades a distinctive finish and prevents food from sticking. Rosewood – Morado – is the wood of choice for the oval handle, which features a pakka wood ferrule.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Santoku knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Aogami Super steel core, stainless steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Morado rosewood, pakka wood ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 30.4 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 16.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.0 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 135 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088616284490,"sku":"TSUMS165AS","price":141.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-AS-Kuro-Santoku-p-1200px.jpg?v=1760815663"},{"product_id":"tsunehisa-morado-sujihiki-24-cm-aogami-super","title":"Tsunehisa Morado Sujihiki 24 cm Aogami Super","description":"\u003cp\u003eThe Tsunehisa Morado Sujihiki Kitchen Knife has a narrow and long blade (240 mm). It has been specially designed for cutting thin slices of meat and fish. It can also be used for many other tasks during meal preparation that require the utmost precision.\u003c\/p\u003e\n\u003cp\u003eThe Tsunehisa Morado collection of professional kitchen knives is characterized by excellent quality and durability, which contributes to maintaining a high degree of sharpness and cutting power. Top-quality carbon steel called Aogami Super is used to manufacture the core of these knives. It is worth noting that the core is covered with additional cladding made of stainless steel. This allows the user to efficiently perform all kitchen tasks and easily care for their Tsunehisa Morado knives. Their blades are characterized by a high level of hardness, reaching 63 +\/- 1 HRC. This is the result of the heat treatment process used. What distinguishes the knives in this collection is also the special Kurouchi finish, whose black part on the blade (on its upper side) protects it and, at the same time, gives it a classic Japanese look. The blades show signs of a manual forging process called Tsuchime. This creates a beautiful finish and prevents products from sticking. The knives have an oval handle made of Morado rosewood. It is decorated with an elegant Pakka wood ferrule.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Sujihiki knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Aogami Super steel core, stainless steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Morado rosewood, pakka wood ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 38.7 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 24.0 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 3.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.0 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 125 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088617103690,"sku":"5903899243631","price":191.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-AS-Kuro-Sujihiki-240mm-p-1200px.jpg?v=1760815669"},{"product_id":"tsunehisa-morado-gyuto-24-cm-aogami-super","title":"Tsunehisa Morado Gyuto 24 cm Aogami Super","description":"\u003cp\u003eThe high-quality Tsunehisa Morado Gyuto kitchen knife has a 240 mm blade, and is a multifunctional tool useful for various culinary tasks. It is suitable for universal use in the kitchen – both for chopping and cutting into thin slices.\u003c\/p\u003e\n\u003cp\u003eThe professional series of kitchen knives, made of the highly regarded Aogami Super steel – Tsunehisa Morado – is renowned for its excellent quality and durability. Its advantages also include cutting aggression and maintaining a high degree of sharpness for each knife. The core is made of the aforementioned Aogami Super carbon steel, covered with stainless steel cladding. This makes the knives in this collection extremely easy to care for and allows for efficient and comfortable work in the kitchen. The heat treatment brings the hardness of the blades to 63 +\/- 1 HRC. The traditional character of the knives is due to the special Kurouchi finish, in the form of a black section on the upper side of the blade, which protects it and gives it a classic Japanese look. Another characteristic feature is the traces of hand forging (Tsuchime), which not only prevent food from sticking to the blades, but also give them a beautiful finish. The rosewood (Morado) handle is oval in shape and has a decorative Pakka wood ferrule.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto Chef's Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Aogami Super steel core, stainless steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Morado rosewood, pakka wood ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 40.0 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 24.0 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.8 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.1 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 183 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088617431370,"sku":"TSUMG240AS","price":199.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-AS-Kuro-Gyuto-240mm-p-1200px.jpg?v=1760815680"},{"product_id":"tsunehisa-morado-kiritsuke-knife-21-cm-aogami-super","title":"Tsunehisa Morado Kiritsuke Knife 21 cm Aogami Super","description":"\u003cp\u003eThe Tsunehisa Morado Kiritsuke Japanese Kitchen Knife has a blade length of 210 mm. It is a versatile tool that will prove useful in any kitchen, whether at home or in a professional setting. It is suitable for everyday tasks, such as chopping vegetables, cutting larger pieces of fish and meat, etc.\u003c\/p\u003e\n\u003cp\u003eThe professional Tsunehisa Morado knife collection is made using top-quality Aogami Super Steel. Its characteristics are high quality and durability, which affect the aggressiveness of the cut and maintain the desired level of sharpness. The core, which is surrounded by stainless steel cladding, is made of special Aogami Super carbon steel. This solution ensures effective performance and makes the knives easy to maintain on a daily basis. As a result of heat treatment, the blades achieve a high degree of hardness, reaching 63 +\/- 1 HRC. It is worth noting the special Kurouchi finish – the black part on the upper side gives it a traditional Japanese character and protects the blade. Each knife also bears traces of hand forging – Tsuchime, which gives them a unique character. This solution also prevents food from sticking to the blade. The oval handle of the knives in this series is made of rosewood – Morado. Its top is adorned with an aesthetic ferrule made of Pakka wood.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Kiritsuke Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Aogami Super steel core, stainless steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Morado rosewood, pakka wood ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 35.7 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 21.0 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.0 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 170 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088617791818,"sku":"TSUMK210AS","price":168.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-AS-Kuro-Kiritsuk-210mm-p-1200px.jpg?v=1760815691"},{"product_id":"tsunehisa-migaki-sujihiki-knife-24-cm-aogami-super","title":"Tsunehisa Migaki Sujihiki Knife 24 cm Aogami Super","description":"\u003cp\u003eThe Tsunehisa AS Migaki Sujihiki Kitchen Knife with a 240 mm blade is designed for cutting thin slices of fish and meat. This is made possible by its narrow and long blade, which guarantees effective performance in all culinary tasks requiring high precision.\u003c\/p\u003e\n\u003cp\u003eThe first step in working with carbon steel kitchen knives should be choosing the successful Tsunehisa AS Migaki collection. It is renowned for the excellent quality and high durability of each knife. In addition, they retain their sharpness for a long time and ensure aggressive cutting. The carbon steel core, called Aogami Super, is surrounded by stainless steel cladding, which makes these knives extremely easy to care for and allows for effective, everyday use. The heat treatment process results in a high level of hardness, reaching 63 +\/- 1 HRC. The comfortable, D-shaped handle is made of rosewood and decorated with a pakka wood ferrule. It provides a comfortable grip and increases the feedback of use. The exceptionally successful Tsunehisa AS Migaki collection combines subtle design with the highest standard of finish and great attention to the smallest details. If you are considering purchasing knives in this price range, AS Migaki is definitely worth choosing.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Tsunehisa\u003cbr\u003e\u003cstrong\u003eOrigin (Made in):\u003c\/strong\u003e Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e Sujihiki knife\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 24.0 cm\u003cbr\u003e\u003cstrong\u003eTotal knife length:\u003c\/strong\u003e 38.4 cm\u003cbr\u003e\u003cstrong\u003eBlade width at the handle:\u003c\/strong\u003e 3.4 cm\u003cbr\u003e\u003cstrong\u003eBlade width in the middle:\u003c\/strong\u003e 2.8 cm\u003cbr\u003e\u003cstrong\u003eBlade thickness at the handle:\u003c\/strong\u003e 2.2 mm\u003cbr\u003e\u003cstrong\u003eBlade thickness in the middle of the blade:\u003c\/strong\u003e 2.0 mm\u003cbr\u003e\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.6 cm\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e rosewood, pakka wood ferrule\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Aogami Super core (high carbon), stainless steel cladding\u003cbr\u003e\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Migaki\u003cbr\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e 63+\/-1 HRC\u003cbr\u003e\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 136 g\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088617955658,"sku":"TMS240AS","price":211.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-Aogami-Sujihiki-240mm-p-1200px.jpg?v=1760815702"},{"product_id":"tsunehisa-migaki-santoku-knife-16-5-cm-aogami-super","title":"Tsunehisa Migaki Santoku Knife 16.5 cm Aogami Super","description":"\u003cp\u003eThe Japanese knife with a 165 mm blade – Tsunehisa AS Migaki Santoku – is a versatile kitchen tool that has gained popularity in recent years. Santoku knives are used in Japanese kitchens, but not only there. They are perfect for various tasks, such as chopping and cutting meat, as well as vegetables and fruit.\u003c\/p\u003e\n\u003cp\u003eWhen starting your adventure with carbon steel knives, it is worth choosing representatives of the Tsunehisa AS Migaki collection. They are of excellent quality and are characterized by durability and a high degree of sharpness and cutting aggression. The knives are made of Aogami Super carbon steel, which forms the core, surrounded by successive cladding of stainless steel. This affects the effectiveness of kitchen tasks when using Tsunehisa AS Migaki knives, as well as the ease of their maintenance. As a result of heat treatment, the manufacturer also achieves a high degree of hardness, which is 63 +\/- 1 HRC. This exceptionally successful series of knives combines high-quality workmanship, attention to detail, and a beautiful and subtle design. It can certainly be recommended and considered noteworthy, especially in the given price range. What's more, each knife has a comfortable, D-shaped handle that guarantees a secure grip. It is made of rosewood and finished with a decorative Pakka wood ferrule.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Tsunehisa\u003cbr\u003e\u003cstrong\u003eOrigin (Made in):\u003c\/strong\u003e Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e Santoku knife\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 16.5 cm\u003cbr\u003e\u003cstrong\u003eTotal knife length:\u003c\/strong\u003e 30.4 cm\u003cbr\u003e\u003cstrong\u003eBlade width at the handle:\u003c\/strong\u003e 4.7 cm\u003cbr\u003e\u003cstrong\u003eBlade width in the middle:\u003c\/strong\u003e 4.3 cm\u003cbr\u003e\u003cstrong\u003eBlade thickness at the handle:\u003c\/strong\u003e 2.1 mm\u003cbr\u003e\u003cstrong\u003eBlade thickness in the middle:\u003c\/strong\u003e 2.0 mm\u003cbr\u003e\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.6 cm\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e rosewood, pakka wood ferrule\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Aogami Super core (high carbon), stainless steel cladding\u003cbr\u003e\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Migaki\u003cbr\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e 63+\/-1 HRC\u003cbr\u003e\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 126 g\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088618217802,"sku":"TMS165AS","price":148.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-AO-Santoku-p-1200px.jpg?v=1760815712"},{"product_id":"tsunehisa-migaki-kiritsuke-21-cm-aogami-super","title":"Tsunehisa Migaki Kiritsuke 21 cm Aogami Super","description":"\u003cp\u003eThe Tsunehisa AS Migaki Kiritsuke Universal Japanese Knife has a blade that is 210 mm long. It is an excellent choice for both home cooks and professional users. It can be used for everyday tasks, such as chopping vegetables or cutting large pieces of meat and fish.\u003c\/p\u003e\n\u003cp\u003eThe unique Tsunehisa AS Migaki collection is recommended for those interested in working with carbon steel knives. High quality and durability are the undoubted advantages of every knife in this series, but, in addition, they maintain a high level of sharpness and cutting power. The Aogami Super carbon steel used to make the core is surrounded by stainless steel cladding, making the knives easy to care for and ensuring comfort and efficiency at work. During the heat treatment, the blades acquire a hardness of 63 +\/- 1 HRC. The subtle design, combined with the standard of finish and attention to detail, makes AS Migaki knives one of the most attractive, especially in their price range. It is also worth noting the handle, which resembles the letter D in shape. It is made of rosewood and finished with a Pakka wood ferrule. The handle provides a strong and comfortable grip, making working with Tsunehisa AS Migaki knives a daily pleasure.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Kiritsuke knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e Aogami Super steel core, stainless steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e rosewood, pakka wood ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 35.4 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 21.0 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.1 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 151 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088620216650,"sku":"TMK210AS","price":180.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-AO-Kiritsuke-210mm-p.-1200px.jpg?v=1760815727"},{"product_id":"tsunehisa-migaki-gyuto-21-cm-aogami-super","title":"Tsunehisa Migaki Gyuto 21 cm Aogami Super","description":"\u003cp\u003eThe Tsunehisa AS Migaki Gyuto Kitchen Knife with a 210 mm blade is versatile in the kitchen. It can be used for thin slicing and chopping, making it a universal helper in all culinary activities.\u003c\/p\u003e\n\u003cp\u003eWhen considering working with carbon steel knives, it is definitely worth turning your attention to Tsunehisa AS Migaki. They are of the highest quality and are characterized by very high durability, which in turn translates into sharpness and cutting power. Aogami Super Carbon steel is used to make the core, which is then clad with stainless steel. The use of this technique means that these knives not only enable efficient and comfortable work, but are also easy to maintain. Heat treatment gives the blades a high level of hardness, reaching 63 +\/- 1 HRC. This excellent series of kitchen knives combines high aesthetic value with quality, finish, and attention to the smallest details. In their price range, AS Migaki knives are among the most recommended. They have a D-shaped rosewood handle, finished with a pakka wood ferrule. It provides a secure grip, increasing the comfort of use of knives from this series.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Tsunehisa\u003cbr\u003e\u003cstrong\u003eOrigin (Made in):\u003c\/strong\u003e Japan\u003cbr\u003e\u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto knife\u003cbr\u003e\u003cstrong\u003eBlade length:\u003c\/strong\u003e 21.4 cm\u003cbr\u003e\u003cstrong\u003eTotal knife length:\u003c\/strong\u003e 35.4 cm\u003cbr\u003e\u003cstrong\u003eBlade width at the handle:\u003c\/strong\u003e 4.6 cm\u003cbr\u003e\u003cstrong\u003eBlade width in the middle:\u003c\/strong\u003e 3.9 cm\u003cbr\u003e\u003cstrong\u003eBlade thickness at the handle:\u003c\/strong\u003e 2.0 mm\u003cbr\u003e\u003cstrong\u003eBlade thickness in the middle:\u003c\/strong\u003e 1.7 mm\u003cbr\u003e\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.6 cm\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e rosewood, pakka wood ferrule\u003cbr\u003e\u003cstrong\u003eSteel type:\u003c\/strong\u003e Aogami Super core (high carbon), stainless steel cladding\u003cbr\u003e\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Migaki\u003cbr\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e 63+\/-1 HRC\u003cbr\u003e\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 138 g\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088620347722,"sku":"TMG210AS","price":180.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-AO-Gyuto-210mm-p-1200px.jpg?v=1760815733"},{"product_id":"tsunehisa-nami-kiritsuke-24-cm-aus10","title":"Tsunehisa Nami Kiritsuke 24 cm AUS10","description":"\u003cp\u003eThis universal Tsunehisa Nami Kiritsuke Knife has a blade length of 240 mm. It is suitable for versatile use in both home and professional kitchens. The Japanese Kiritsuke kitchen knife is useful for everyday tasks, such as chopping vegetables or cutting larger pieces of fish and meat.\u003c\/p\u003e\n\u003cp\u003eNami is a collection of hand-forged kitchen knives made in the Tosa region of Japan. A characteristic feature is the blade, which is made of 33-layer Damascus steel. It surrounds a hard stainless steel core called AUS-10 (a steel known for its very high strength and good edge retention). The heat treatment gives the blades a hardness of 61 +\/- 1 HRC. An interesting fact is that the name of the collection – Nami (“wave”) – was taken from the effect created on the blades. The unique Damascus pattern resembles sea waves. In addition, the knives are finished with a high polish, which emphasizes their unique character. They have a classic Japanese octagonal handle, which is made from a single piece of Japanese oak.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Kiritsuke knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e AUS-10 steel core, Damascus steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Japanese oak\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 39.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 24.0 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.8 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 1.8 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 166 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088620708170,"sku":"TNK240AUS10","price":263.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-Nami-Kiritsuke-240mm-p-1200px.jpg?v=1760815748"},{"product_id":"tsunehisa-nami-santoku-16-5-cm-aus10","title":"Tsunehisa Nami Santoku 16.5 cm AUS10","description":"\u003cp\u003eThe Tsunehisa Nami Santoku has a blade length of 165 mm. It is a Japanese kitchen knife for universal use. Santoku has gained popularity in recent years and can often be found in private kitchens in Japan. It is perfect for chopping and cutting various products, especially meat, as well as vegetables and fruit.\u003c\/p\u003e\n\u003cp\u003eThe entire successful Nami knife series is hand-forged in Japan, more specifically in the Tosa region. These knives have blades made of unique Damascus steel, whose 33 layers surround a stainless steel core – AUS-10. Its properties contribute to the high durability of each core, and it is also known for its good sharpness retention. During production, the blades undergo a heat treatment process, which results in a hardness of 61 +\/- 1 HRC. They have a high-polish finish, and the name of the collection, Nami, comes from the word “wave,” because the pattern on Damascus steel can be associated with ocean waves. This gives Nami kitchen knives a unique look. Their handles are made from a single piece of Japanese oak and perfectly reflect the traditional Japanese style.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Santoku knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e AUS-10 steel core, Damascus steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Japanese oak\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 29.6 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 16.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 1.9 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 149 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088621035850,"sku":"TNS165AUS10","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-Nami-Santoku-p-1200px.jpg?v=1760815758"},{"product_id":"tsunehisa-nami-nakiri-16-5-cm-aus10","title":"Tsunehisa Nami Nakiri 16.5 cm AUS10","description":"\u003cp\u003eThe Japanese Nakiri knife was created for cutting vegetables. It has a 165 mm blade and is perfect for both home use and in restaurants. Its thin, yet wide blade can handle any type of vegetable.\u003c\/p\u003e\n\u003cp\u003eThe hand-forged knives from the Nami Collection are made in Japan, in the Tosa region. They have Damascus steel blades (33 layers) and a core made of AUS-10 stainless steel, which is characterized by very good sharpness retention and high durability. Thanks to heat treatment, the blades achieve a hardness of 61 +\/- 1 HRC. The name of the collection, Nami, means “wave,” which refers to the beautiful Damascus pattern. The blades are additionally finished to a high polish, which gives them their charm and unique character. The traditional Japanese handle has an octagonal shape. It is made from a single piece of Japanese oak.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Nakiri knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e AUS-10 steel core, Damascus steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Japanese oak\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 30.8 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 16.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 5.0 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.0 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 151 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088621363530,"sku":"TNN165AUS10","price":175.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-Nami-Nakiri-165mm-p-1200px.jpg?v=1760815773"},{"product_id":"tsunehisa-nami-bunka-17-cm-aus10","title":"Tsunehisa Nami Bunka 17 cm AUS10","description":"\u003cp\u003eThe multifunctional Tsunehisa Nami Bunka Kitchen Knife with a 170 mm blade is perfect for cutting meat, fish, and vegetables. Bunka is a Japanese knife that is useful for everyday kitchen tasks. It can be used to chop vegetables and cut larger pieces of fish or meat.\u003c\/p\u003e\n\u003cp\u003eEach knife in the Nami collection is hand-forged in Japan, in the Tosa region. A characteristic feature of this series is the beautiful, 33-layer Damascus steel blade, which resembles ocean waves. The core of the knives is made of stainless steel called AUS-10. It is highly durable and retains its sharpness very well. The heat treatment process used gives the knives a hardness of 61 +\/- 1 HRC. The blades are finished to a high polish, which adds to their beautiful character. The handle has an octagonal shape and a traditional Japanese character. It is made from a single piece of Japanese oak. The name of the Nami series, meaning “wave,” was taken from the unique appearance of Damascus steel.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Bunka knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e AUS-10 steel core, Damascus steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Japanese oak\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 31.1 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 17.0 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.3 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 1.9 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 123 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088622084426,"sku":"TNB170AUS10","price":196.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-Nami-Bunka-p-1200px.jpg?v=1760815788"},{"product_id":"tsunehisa-nami-kiritsuke-21-cm-aus10","title":"Tsunehisa Nami Kiritsuke 21 cm AUS10","description":"\u003cp\u003eThe Tsunehisa Nami Kiritsuke Utility Knife has a 210 mm blade and is suitable for use both at home and in professional kitchens. This Japanese kitchen knife is perfect for everyday tasks, such as chopping vegetables or cutting larger pieces of fish and meat. It is a multifunctional tool that is worth having in your kitchen.\u003c\/p\u003e\n\u003cp\u003eThe Nami series of exquisite kitchen knives are hand-forged in the Tosa region of Japan. They have beautiful blades with a stainless steel core called AUS-10, whose greatest advantages are high durability and good edge retention. The core is surrounded by 33 layers of unique Damascus steel, whose pattern resembles sea waves (hence the name of the Nami collection – “wave”). During the heat treatment, the blades achieve a hardness level of 61 +\/- 1 HRC, while their high-polish finish adds to their uniqueness. The octagonal, classic Japanese-style handle is made from a single piece of Japanese oak.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Kiritsuke knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e AUS-10 steel core, Damascus steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Japanese oak\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 35.6 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 21.0 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 1.8 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 150 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088622477642,"sku":"TNK210AUS10","price":227.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-Nami-Kiritsuke-210mm-p-1200px.jpg?v=1760815794"},{"product_id":"tsunehisa-nami-gyuto-21-cm-aus10","title":"Tsunehisa Nami Gyuto 21 cm AUS10","description":"\u003cp\u003eThe Tsunehisa Nami Gyuto Utility Knife, with a blade length of 210 mm, is ideal for preparing meat, fish, and vegetables. This Japanese kitchen knife will be appreciated by anyone looking for a good tool for slicing and cooking larger pieces of meat.\u003c\/p\u003e\n\u003cp\u003eThe Nami knife collection is hand-forged in the Tosa region of Japan. The blades are made of 33-layer Damascus steel, with a beautiful appearance. The core of the blades is made of AUS-10 stainless steel, which is characterized by very good sharpness retention and is extremely durable. As a result of heat treatment, the hardness of the knives reaches a high level of 61 +\/- 1 HRC. The aesthetic Damascus pattern is reminiscent of sea waves, which is where the name of the Nami (“wave”) collection comes from. The high-polish finish further enhances the unique appearance of the blades. The knives have an octagonal handle, made in the traditional Japanese style. 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It is the best choice for those who need a slicing knife that is also suitable for working with larger pieces of meat.\u003c\/p\u003e\n\u003cp\u003eThe Nami series of kitchen knives is known for being hand-forged in the Tosa region of Japan. Their blades are made of exceptionally aesthetic Damascus steel (33 layers), while the core is made of AUS-10 stainless steel. This steel has excellent parameters, retains its sharpness, and is highly durable. During heat treatment, the hardness of each blade reaches 61 +\/- 1 HRC. The name of the collection means “wave,” which resembles the Damascus pattern, and the high-polish finish of the blades makes them even more attractive. The handles of the Nami series knives are octagonal in shape. They are made in the classic Japanese style from a single piece of Japanese oak.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Chef's knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e AUS-10 steel core, Damascus steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Japanese oak\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61 HRC +\/- 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 39.4 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 24.0 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 4.8 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 1.8 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 166 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53088623526218,"sku":"TNG240AUS10","price":223.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Tsunehisa-Nami-Gyuto-240mm-p-1200px.jpg?v=1760815808"},{"product_id":"yoshimi-kato-nickel-damascus-gyuto-24-cm-vg-10","title":"Yoshimi Kato Nickel Damascus Gyuto 24 cm VG-10","description":"\u003cp\u003eThe Yoshimi Kato Damascus universal chef's knife is the best choice for both cutting larger pieces of meat and chopping. Its 240 mm blade is of the highest quality.\u003c\/p\u003e\u003cp\u003eThe Damascus Gyuto kitchen knife, hand-forged by Yoshimi Kato, is the perfect combination of functionality and aesthetics. It is made using VG-10 steel. Its hard core is covered with 63 layers of black Damascus steel, which gives the knives an amazing look. The perfect geometry and finish are just two of the advantages of these beautiful kitchen accessories. The blades are beautifully polished and reach a hardness of 61-62 HRC during heat treatment, ensuring they stay sharp for a long time. Dark rosewood is used for the handles. Their octagonal shape is perfect for both left- and right-handed users. If you are a lover of Japanese craftsmanship, you need to stock up on Yoshimi Kato knives. They are made by a master who has taken care to ensure their aesthetics and a wonderful experience when using them.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto Chef's Knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e VG-10 core, 63-layer damask cladding\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e rosewood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade hardness:\u003c\/strong\u003e 61-62 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 24.0 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 5.1 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 1.9 mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 144 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":53088623624522,"sku":"YKNDG240VG10","price":383.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Yoshimi-Katoh-VG10-Nickel-Gyuto-240mm-p-1200px.jpg?v=1760815833"},{"product_id":"yu-kurosaki-shizuku-nakiri-16-5-cm-r2","title":"Yu Kurosaki Shizuku Nakiri 16.5 cm R2","description":"\u003cp\u003eThe Japanese Nakiri kitchen knife is perfect for cutting all types of vegetables. This is due to the thin yet wide blade. This tool is an absolute must for anyone who chops a lot of vegetables, at home or in a professional kitchen.\u003c\/p\u003e\n\u003cp\u003eThe Shizuku R2 knife line is one of the most popular products offered by master Yu Kurosaki. Its beauty lies in its craftsmanship and the famous Tsuchime hammered pattern, which creates a water droplet effect. This makes it unique. The name of the Shizuku series comes from here. The core of the knives is made of R2\/SG2 powder steel. The heat treatment increases its hardness significantly, reaching 62-63 HRC. Two layers of soft steel surround and protect the core. High-quality R2 steel is easy to maintain and sharpen, and it retains its edge for a long time. The handle is made of beautiful dark rosewood and is octagonal, making it suitable for both right- and left-handed users. The Shizuku R2 collection is the obvious choice for anyone with a passion for Japanese knife craftsmanship. It is the work of a true master and offers incredible functionality.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Nakiri knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e R-2\/SG2 powder steel core\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62-63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal length:\u003c\/strong\u003e 30.6 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 16.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 5.0 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.0 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 158 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":53088623952202,"sku":"YKSN165R2","price":318.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Yu-Kurosaki-Shizuku-Nakiri-p-1200px.jpg?v=1760815843"},{"product_id":"yu-kurosaki-shizuku-sujihiki-27-cm-r2","title":"Yu Kurosaki Shizuku Sujihiki 27 cm R2","description":"\u003cp\u003eThe Yu Kurosaki Shizuku Sujihiki 270 mm R2 kitchen knife has a narrow and long blade. It was designed specifically for the convenient cutting of meat and fish slices. It is perfect for kitchen tasks that require high precision.\u003c\/p\u003e\n\u003cp\u003eThe Shizuku R2 collection is without doubt one of the most popular by master Yu Kurosaki. These knives are beautifully crafted and distinguished by the famous Tsuchime hammered pattern, which resembles water droplets. This pattern gives the entire Shizuku line its name.\u003c\/p\u003e\n\u003cp\u003eR2\/SG2 powder steel is the ideal material for the core of the knives, which achieves an impressive hardness of 62-63 HRC during heat treatment. The core is surrounded by two layers of soft stainless steel for protection. R2 is a high-quality steel with many advantages, including ease of maintenance and sharpening, and long-lasting edge retention. The octagonal handle is made of unique rosewood. It fits well in the hands of both right-handed and left-handed people. The Shizuku R2 series knives are the product of a true master. 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Its blade is 120 mm long. It is perfect for processing small products, such as mushrooms, shallots, and garlic.\u003c\/p\u003e\n\u003cp\u003eMaster Yoshimi Kato, representing Takefu Knife Village, is responsible for the manual production of Masakage Yuki knives, while Takayuki Shibata is responsible for sharpening them. The collection is made using Shirogami #2 carbon steel, which is used to produce a hard core. The use of the San Mai construction means that it is surrounded by stainless steel on both sides. The heat treatment gives the blade a high hardness of 62-63 HRC. In addition, they are extremely elegant thanks to the subtle Nashiji finish. An additional advantage of the Masakage Yuki Series knives is the excellent geometry of the cutting edge, which ensures a smooth cut. It is also worth noting the distinctive appearance of the oval handle, which is made of magnolia wood. It has a red Pakka wood ferrule, and the white and red color scheme, together with the beautiful Nashiji finish resembling snow, brings to mind associations with winter weather. 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It is suitable for a variety of kitchen tasks. It is the Japanese equivalent of a classic chef's knife.\u003c\/p\u003e\n\u003cp\u003eThe unique Masakage Yuki knives are handmade by master craftsman Yoshimi Kato from Takefu Knife Village. Takayuki Shibata is responsible for sharpening them. The core of these knives is made of Shirogami #2 carbon steel and is covered with stainless steel on both sides (this is a San Mai construction). During the heat treatment, the blades achieve a high level of hardness, of approx. 62-63 HRC. The delicate Nashiji finish gives the blades an elegant character. The unique geometry of the cutting edge ensures a smooth cut. Magnolia wood is used to make the oval-shaped handle, while the ferrule decorating it is made of red Pakka wood. The white and red color scheme, together with the snow effect provided by the Nashiji finish, gives the knives a wintry look (the name of the collection, Yuki, means “snow”). Handcrafting also gives them a unique character.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e- Blade:\u003c\/strong\u003e Shirogami #2 steel core clad with stainless steel\u003cbr\u003e\u003cstrong\u003e- Handle:\u003c\/strong\u003e magnolia wood, pakkawood ferrule\u003cbr\u003e\u003cstrong\u003e- Hardness:\u003c\/strong\u003e 62-63 HRC\u003cbr\u003e\u003cstrong\u003e- Overall length:\u003c\/strong\u003e 320 mm\u003cbr\u003e\u003cstrong\u003e- Blade length:\u003c\/strong\u003e 170 mm\u003cbr\u003e\u003cstrong\u003e- Blade width:\u003c\/strong\u003e 46 mm\u003cbr\u003e\u003cstrong\u003e- Blade thickness:\u003c\/strong\u003e 3.7 mm\u003cbr\u003e\u003cstrong\u003e- Grind:\u003c\/strong\u003e symmetrical double bevel\u003cbr\u003e\u003cstrong\u003e- Weight:\u003c\/strong\u003e approx. 125 g\u003c\/p\u003e","brand":"knivesofjapan.com","offers":[{"title":"Default Title","offer_id":53088625295690,"sku":"MASYS165S2","price":201.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Masakage-Yuki-Santoku-p-1200px.jpg?v=1760815884"},{"product_id":"masakage-yuki-nakiri-17-cm-shirogami-2","title":"Masakage Yuki Nakiri 17 cm Shirogami #2","description":"\u003cp\u003eThe Masakage Yuki Nakiri Kitchen Knife, with a blade length of 165 mm, resembles a cleaver in appearance. 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The apt name of the Yuki series means “snow” – the Nashiji finish resembles it, and the white and red handle gives the whole knife a “winter” character. The handmade production method gives the collection a unique look.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e- Steel:\u003c\/strong\u003e Shirogami #2 steel core clad with stainless steel\u003cbr\u003e\u003cstrong\u003e- Handle:\u003c\/strong\u003e magnolia wood, pakkawood ferrule\u003cbr\u003e\u003cstrong\u003e- Hardness:\u003c\/strong\u003e 62-63 HRC\u003cbr\u003e\u003cstrong\u003e- Overall length:\u003c\/strong\u003e 315 mm\u003cbr\u003e\u003cstrong\u003e- Blade length:\u003c\/strong\u003e 160 mm\u003cbr\u003e\u003cstrong\u003e- Blade width:\u003c\/strong\u003e 60 mm\u003cbr\u003e\u003cstrong\u003e- Blade thickness:\u003c\/strong\u003e 2.2 mm\u003cbr\u003e\u003cstrong\u003e- Grind:\u003c\/strong\u003e symmetrical double bevel\u003cbr\u003e\u003cstrong\u003e- Weight:\u003c\/strong\u003e approx. 168 g\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":53088625951050,"sku":"MASYN170S2","price":211.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Masakage-Yuki-Nakiri-p-1200px.jpg?v=1760815885"},{"product_id":"masakage-koishi-gyuto-21-cm-aogami-super","title":"Masakage Koishi Gyuto 21 cm Aogami Super","description":"\u003cp\u003eThe Masakage Koishi Gyuto Chef's Knife, with a blade length of 210 mm, is versatile in culinary applications. 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It can be described as a combination of the well-known Gyuto and Nakiri knives, offering the best features of each. It is a very popular model in Western kitchens.\u003c\/p\u003e\n\u003cp\u003eMasakage Koishi knives are handmade by master craftsman Yoshimi Kato from Takefu Knife Village. This collection uses Aogami Super steel, which has a hardness of 63-65 HRC. The blades of these knives are made in the San Mai construction, which means that the high-hardness Aogami Super steel core is covered with stainless steel on both sides. The comfortable, octagonal handle is made of cherry wood. It has an aesthetic Pakka wood ferrule. The name Koishi means “pebbles” and was given in reference to the hammered Tsuchime finish, which brings to mind river pebbles. Koishi is one of the highest-end collections among Masakage knives. It is characterized by the sharpest and hardest blades. The uniqueness of the knives in this series stems from the fact that they are handmade.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Super Aogami steel core clad with stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e cherry wood, pakkawood ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63-65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 310 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 170 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade width:\u003c\/strong\u003e 46 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.7 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 120 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":53088626803018,"sku":"MASKB170","price":287.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/Masakage-Koishi-bunka-p-1200px.jpg?v=1760815911"},{"product_id":"hado-junpaku-urushi-gyuto-240-mm-shirogami-1","title":"Hado Junpaku Urushi Gyuto 240 mm Shirogami 1","description":"\u003cp\u003eThe chef's knife with a 240 mm blade – Hado Junpaku Urushi – is perfect for various kitchen tasks. It is especially recommended for chopping and cutting large pieces of meat.\u003c\/p\u003e\n\u003cp\u003eThe high-quality Hado Junpaku series of knives is handmade by the best craftsmen. Yoshikazu Tanaka is responsible for forging the blades, while Tadataka Maruyama is responsible for finishing and sharpening them. Stainless steel cladding surrounds a strong core made of carbon steel, which is called Shirogami#1 (or White#1). During hardening, each blade reaches a very high hardness of 63-64 HRC. The heat treatment of the steel, together with the mentioned hardening, ensures easy sharpening and excellent edge retention. The lacquered, octagonal handle is made of oak wood and looks exceptionally impressive.\u003c\/p\u003e\n\u003cp\u003eHado kitchen knives meet the needs of the most demanding chefs. They are the perfect choice for both professionals and those who are passionate about cooking and admire the craftsmanship of Japan.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Gyuto knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 240 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 390 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 50 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.3 mm\u003c\/li\u003e\n\u003cli\u003eHandle: lacquered oak\u003c\/li\u003e\n\u003cli\u003eSteel: Shirogami#1 core, stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 63-64\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 214 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094505382218,"sku":"1000107","price":526.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101151-Hado-Junpaku-Urushi-Gyuto-240mm-Shirogami-1.jpg?v=1760890869"},{"product_id":"hado-junpaku-urushi-gyuto-210-mm-shirogami-1","title":"Hado Junpaku Urushi Gyuto 210 mm Shirogami 1","description":"\u003cp\u003eThe Hado Junpaku Urushi chef's knife, with a 210 mm blade, is a versatile kitchen tool. It can be used not only for chopping, but also for cutting large pieces of meat.\u003c\/p\u003e\n\u003cp\u003eThe handcrafted Hado Junpaku knife collection has many advantages and is valued by both professional users and cooking enthusiasts. The blades were forged by Yoshikazu Tanaka and finished and sharpened by Tadataka Maruyama. Made of Shirogami #1 carbon steel (White #1), the core is protected by special cladding made of stainless steel. The hardening process used gives the blades a hardness of 63-64 HRC, while the heat treatment of the steel also ensures very good sharpness retention and exceptionally easy sharpening. The oak handle has an octagonal shape, and its beautiful appearance is due, among other things, to its varnish finish.\u003c\/p\u003e\n\u003cp\u003eHado Japanese kitchen knives can be recommended to all users who expect uncompromising quality. They are ideal for professional chefs and cooking enthusiasts who appreciate the craftsmanship of Japan.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Gyuto knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 210 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 355 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 47 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.1 mm\u003c\/li\u003e\n\u003cli\u003eHandle: lacquered oak\u003c\/li\u003e\n\u003cli\u003eSteel: Shirogami#1 core, stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 63-64\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 165 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094511444298,"sku":"1000106","price":419.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101141-Hado-Junpaku-Urushi-Gyuto-210mm-Shirogami-1.jpg?v=1760890876"},{"product_id":"hado-junpaku-urushi-santoku-180-mm-shirogami-1","title":"Hado Junpaku Urushi Santoku 180 mm Shirogami 1","description":"\u003cp\u003eThe Hado Junpaku Urushi Santoku multi-purpose kitchen knife with a 180 mm blade is useful for many culinary tasks. With its help, chopping and cutting become truly enjoyable activities.\u003c\/p\u003e\n\u003cp\u003eThe exquisite kitchen knives from the Hado Junpaku collection are manufactured in successive stages of a manual process. One of these stages is the forging of the blade, which is carried out by Yoshikazu Tanaka, while the subsequent stages involve finishing and sharpening, which are the responsibility of Tadataka Maruyama. The core of Shirogami #1 carbon steel, also known as White #1, is surrounded by protective cladding made of stainless steel. As a result of hardening, the knives acquire a high hardness of up to 63-64 HRC. In addition, both hardening and heat treatment of the steel contribute to the additional advantages of the knives in this series – they are very easy to sharpen, and retain their sharpness for a long time. The lacquered handle, with its beautiful octagonal shape, is made of oak wood.\u003c\/p\u003e\n\u003cp\u003eHado is a brand that produces excellent kitchen knives that meet the needs of the most demanding users. They are perfect for professional chefs, as well as amateur cooks who appreciate the artistry of Japanese blacksmithing.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Santoku knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 180 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 320 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 45 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.1 mm\u003c\/li\u003e\n\u003cli\u003eHandle: lacquered oak\u003c\/li\u003e\n\u003cli\u003eSteel: Shirogami#1 core, stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 63-64\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 128 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094511935818,"sku":"1000105","price":454.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101134-Hado-Junpaku-Urushi-Santoku-180mm-Shirogami-1.jpg?v=1760890903"},{"product_id":"fujiwara-kiridashi-hammered-24-mm-shirogami-2","title":"Fujiwara Kiridashi Hammered 24 mm Shirogami #2","description":"\u003cp\u003eThe Fujiwara Kiridashi Japanese Knife is a traditional, useful tool with a 24 mm blade.\u003c\/p\u003e\n\u003cp\u003eThese knives were traditionally used in Japan for woodworking, and were useful not only for carving, but also as marking knives. Nowadays, many chefs and cooking enthusiasts use them as handy utility knives.\u003c\/p\u003e\n\u003cp\u003eThe small family brand Fujiwara has a long, three-generation tradition of manufacturing Kiridashi knives. During production, a special Shirogami #2 steel is used, which holds its sharpness exceptionally well. It is also thanks to this steel that these knives are easy to sharpen.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Kiridashi knife\u003c\/li\u003e\n\u003cli\u003eBlade lenght: 24 mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 205 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2 mm\u003c\/li\u003e\n\u003cli\u003eSteel: Shirogami#2 carbon steel\u003c\/li\u003e\n\u003cli\u003eGrind: single bevel\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kiridashi","offers":[{"title":"Default Title","offer_id":53094512132426,"sku":"KOH24","price":31.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101211-Fujiwara-Kiridashi-Hammered-24mm-Shirogami-2.jpg?v=1760890912"},{"product_id":"hado-junpaku-urushi-petty-150-mm-shirogami-1","title":"Hado Junpaku Urushi Petty 150 mm Shirogami 1","description":"\u003cp\u003eA small but very handy knife for universal use – Hado Junpaku – has a blade length of 150 mm. It is an extremely useful tool, especially for processing small products, such as mushrooms, shallots, and garlic.\u003c\/p\u003e\n\u003cp\u003eThe exceptionally successful line of Japanese Hado Junpaku kitchen knives is the result of an entirely manual production process. Yoshikazu Tanaka (who forges the blades) and Tadataka Maruyama (who finishes and sharpens them) are responsible for the individual stages of their manufacture. It is worth noting that the core of the knives in this series is made of Shirogami #1 (White #1) carbon steel. It is protected by stainless steel cladding. One of the stages is also the hardening process, which makes the blades reach a high hardness level of approx. 63-64 HRC. Thanks to this, and the use of heat treatment, users can enjoy the additional advantages of the Hado Junpaku series knives, namely easy sharpening and long-lasting sharpness. Each knife has an extremely aesthetic, octagonal handle made of lacquered oak wood.\u003c\/p\u003e\n\u003cp\u003eThe Hado brand of Japanese knives is recommended for those who expect the highest quality and functionality from their kitchen accessories. It is ideal for both professional use and for cooking enthusiasts, who are also fascinated by the beautiful art of Japanese blacksmithing.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Petty knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 150 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 288 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 32 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 1.8 mm\u003c\/li\u003e\n\u003cli\u003eHandle: lacquered oak\u003c\/li\u003e\n\u003cli\u003eSteel: Shirogami#1 core, stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 63-64\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 81 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"knivesofjapan.com","offers":[{"title":"Default Title","offer_id":53094516228426,"sku":"1000104","price":402.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101126-Hado-Junpaku-Urushi-Petty-150mm-Shirogami-1.jpg?v=1760890959"},{"product_id":"fujiwara-kiridashi-hammered-21-mm-shirogami-2","title":"Fujiwara Kiridashi Hammered 21 mm Shirogami #2","description":"\u003cp\u003eThe traditional Japanese-style Fujiwara Kiridashi knife has a blade length of 21 mm.\u003c\/p\u003e\n\u003cp\u003eThese knives have a long history of use in Japan, where they were used for wood carving and woodworking or as marking knives. Nevertheless, they are currently very popular among professional chefs and home cooking enthusiasts, who find them to be practical accessories and use them as utility knives.\u003c\/p\u003e\n\u003cp\u003eThe history of making extremely handy Kiridashi knives in the small, family-brand Fujiwara goes back three generations. Their blades are forged from a steel called Shirogami #2. It is this steel that ensures good sharpness and exceptional ease of sharpening each knife.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Kiridashi knife\u003c\/li\u003e\n\u003cli\u003eBlade lenght: 21 mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 205 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2 mm\u003c\/li\u003e\n\u003cli\u003eSteel: Shirogami#2 carbon steel\u003c\/li\u003e\n\u003cli\u003eGrind: single bevel\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kiridashi","offers":[{"title":"Default Title","offer_id":53094516261194,"sku":"KOH21","price":31.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101210-Fujiwara-Kiridashi-Hammered-21mm-Shirogami-2.jpg?v=1760890915"},{"product_id":"fujiwara-kiridashi-hammered-15-mm-shirogami-2","title":"Fujiwara Kiridashi Hammered 15 mm Shirogami #2","description":"\u003cp\u003eA classic Japanese knife with a 15 mm blade is called Fujiwara Kiridashi.\u003c\/p\u003e\n\u003cp\u003eKnives of this type were once used for woodworking and carving. They also worked well as marking knives, but today, many cooking enthusiasts and professional chefs use them in their culinary work. Thus, they can be recommended as proven utility knives.\u003c\/p\u003e\n\u003cp\u003eThe long tradition of manufacturing Kiridashi knives, which the small, family-owned brand Fujiwara can boast of, adds to their uniqueness. Shirogami #2 steel is used in the forging process, which makes these knives easy to sharpen and keeps them sharp for a long time.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Kiridashi knife\u003c\/li\u003e\n\u003cli\u003eBlade lenght: 15 mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 205 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2 mm\u003c\/li\u003e\n\u003cli\u003eSteel: Shirogami#2 carbon steel\u003c\/li\u003e\n\u003cli\u003eGrind: single bevel\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kiridashi","offers":[{"title":"Default Title","offer_id":53094518292810,"sku":"KOH15","price":31.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101202-Fujiwara-Kiridashi-Hammered-15mm-Shirogami-2.jpg?v=1760890942"},{"product_id":"fujiwara-kiridashi-hammered-9-mm-shirogami-2","title":"Fujiwara Kiridashi Hammered 9 mm Shirogami #2","description":"\u003cp\u003eTraditional Japanese Fujiwara Kiridashi knife with a 9 mm blade.\u003c\/p\u003e\n\u003cp\u003eIn Japan, these types of knives were traditionally used for woodworking, wood carving, and marking. Today, however, many chefs and home cooks use them as handy utility knives.\u003c\/p\u003e\n\u003cp\u003eFujiwara has a long history of producing Kiridashi knives – this small, family brand has been forging these handy accessories for three generations. They are forged from Shirogami #2 steel, which makes them easy to sharpen and ensures that they retain their sharpness for a long time.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Kiridashi knife\u003c\/li\u003e\n\u003cli\u003eBlade lenght: 9 mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 205 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2 mm\u003c\/li\u003e\n\u003cli\u003eSteel: Shirogami#2 carbon steel\u003c\/li\u003e\n\u003cli\u003eGrind: single bevel\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kiridashi","offers":[{"title":"Default Title","offer_id":53094524584266,"sku":"KOH9","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101198-Fujiwara-Kiridashi-Hammered-9mm-Shirogami-2.jpg?v=1760890940"},{"product_id":"hado-sumi-gyuto-240-mm-shirogami-2","title":"Hado Sumi Gyuto 240 mm Shirogami 2","description":"\u003cp\u003eThe Hado Sumi chef's knife has a 240 mm blade and is versatile for various types of kitchen work. It is perfect for cutting large pieces of meat and chopping.\u003c\/p\u003e\n\u003cp\u003eThe Hado Sumi kitchen knife collection is known for its handcrafted production process. Yoshikazu Tanaka is responsible for forging the blades, while Tadataka Maruyama is responsible for finishing and sharpening each one. These knives have a core made of carbon steel called Shirogami #2 (also known as White #2), surrounded by special soft iron cladding. The unique, raw appearance of the black blades is due to a special type of Kurouchi finish. The hardening gives them a high degree of hardness, in the range of 62-63 HRC. As a result (and thanks to the heat treatment of the steel), each knife in this series is easy to sharpen and has the added advantage of maintaining its sharpness well. The beautiful, octagonal handle ensures great comfort during kitchen work. Oak wood is used to make it.\u003c\/p\u003e\n\u003cp\u003eAll Hado kitchen knives can be recommended to the most demanding users – both professional chefs and amateur cooks who appreciate Japanese craftsmanship. Please note that, as these knives are not stainless, they must be dried after each use.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Gyuto knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 240 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 390 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 52 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.2 mm\u003c\/li\u003e\n\u003cli\u003eHandle: Burnt oak\u003c\/li\u003e\n\u003cli\u003eSteel: Yasuki White–2 Steel core, iron cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 201 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094529925450,"sku":"1000091","price":419.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101117-Hado-Sumi-Gyuto-240mm-Shirogami-2.jpg?v=1760890958"},{"product_id":"hado-sumi-gyuto-210-mm-shirogami-2","title":"Hado Sumi Gyuto 210 mm Shirogami 2","description":"\u003cp\u003eThe chef's knife with a 210 mm blade – Hado Sumi – is versatile. It can be used for both chopping and cutting larger pieces of meat.\u003c\/p\u003e\n\u003cp\u003eThe beautiful Hado Sumi series of Japanese knives is entirely handmade. The blades are forged by Yoshikazu Tanaka and finished and sharpened by Tadataka Maruyama. Shirogami #2 carbon steel – also known as White #2 – is used to make the core, while soft iron is used to create the protective cladding. The knives have a unique, black Kurouchi blade finish, which gives them a raw, unique character. Hardening brings the hardness of each blade to approx. 62-63 HRC, and, together with the heat treatment process applied to the steel, it also guarantees exceptional ease of sharpening. In addition, these knives remain very sharp for a long time. The Hado Sumi collection also features a beautiful, two-tone, octagonal handle. Oak wood is used in its production.\u003c\/p\u003e\n\u003cp\u003eHado Japanese kitchen knives will appeal to those who demand the highest quality. They are a good choice for professional chefs, as well as cooking enthusiasts who are fascinated by the craftsmanship of Japan. As these knives are not stainless, it is important to dry them thoroughly after use.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Gyuto knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 210 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 354 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 46 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.3 mm\u003c\/li\u003e\n\u003cli\u003eHandle: charred oak\u003c\/li\u003e\n\u003cli\u003eSteel: Yasuki White–2 Steel core, iron cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 173 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094530253130,"sku":"1000090","price":287.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101106-Hado-Sumi-Gyuto-210mm-Shirogami-2.jpg?v=1760890972"},{"product_id":"hado-sumi-bunka-180-mm-shirogami-2","title":"Hado Sumi Bunka 180 mm Shirogami 2","description":"\u003cp\u003eThe Bunka kitchen knife has a wide blade and is a versatile tool for kitchen work. It combines the best features of the highly regarded Gyuto and Nakiri knives.\u003c\/p\u003e\n\u003cp\u003eThe handcrafted collection of exquisite Hado Sumi kitchen knives is not only beautiful, but also very practical. Yoshikazu Tanaka is responsible for forging the blades, while Tadataka Maruyama is responsible for finishing and sharpening them. Shirogami #2 (White #2) carbon steel is used to make the core. Soft iron cladding surrounds and protects the core. The unique, black Kurouchi finish gives the blades a raw character. Their exceptional hardness is due to the hardening used, which results in a value of 62-63 HRC. Thanks to the heat treatment and hardening of the steel, the blades are easy to sharpen and retain their sharpness for a very long time. The beautiful, two-tone, octagonal handle is made of oak wood.\u003c\/p\u003e\n\u003cp\u003eHado is a highly regarded brand of kitchen knives that meet the needs of the most demanding users. They are the perfect tools for professional chefs, as well as amateurs interested in the art of Japanese blacksmithing. After each use, knives from this collection should be dried, as they are not stainless.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Bunka knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 180 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 320 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 50 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.3 mm\u003c\/li\u003e\n\u003cli\u003eHandle: Burnt oak\u003c\/li\u003e\n\u003cli\u003eSteel: Yasuki White–2 Steel core, iron cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 170 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094530711882,"sku":"1000089","price":275.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101100-Hado-Sumi-Bunka-180mm-Shirogami-2.jpg?v=1760890978"},{"product_id":"hado-sumi-ko-bunka-135-mm-shirogami-2","title":"Hado Sumi Ko-Bunka 135 mm Shirogami 2","description":"\u003cp\u003eThe perfect kitchen knife for trimming and other precision tasks in the kitchen. Ko-Bunka means the little brother of Bunka (“Ko” means “small” in Japanese).\u003c\/p\u003e\n\u003cp\u003eThe exceptionally successful Hado Sumi collection of Japanese knives is characterized by its handcrafted design and beautiful lines. It is worth noting that Yoshikazu Tanaka is responsible for forging the blades, while Tadataka Maruyama is responsible for the finishing and sharpening process. These knives have a core made of carbon steel called Shirogami#2 (White#2). It is surrounded by soft iron cladding. Kurouchi, or the black finish on each blade, contributes to the unique, raw character of these beautiful kitchen accessories. The hardening used brings the hardness of the blades up to 62-63 HRC. Together with proven heat treatment of steel, this hardening makes each knife extremely easy to sharpen and allows it to retain its sharpness for a long time. The handle, in a typical Japanese octagonal shape and two colors, is made of oak wood.\u003c\/p\u003e\n\u003cp\u003eHado kitchen knives are the perfect tools for the most demanding users. They are ideal for professional kitchens, but not only. They will also delight cooking enthusiasts who are fascinated by the artistry of blacksmithing from Japan. It should be noted that the knives in this series are not stainless – they must be dried after each use.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Ko-Bunka knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 135 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 269 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 46 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.3 mm\u003c\/li\u003e\n\u003cli\u003eHandle: Burnt oak\u003c\/li\u003e\n\u003cli\u003eSteel: Yasuki White–2 Steel core, iron cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 130 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094531301706,"sku":"1000088","price":237.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101092-Hado-Sumi-Ko-Bunka-135mm-Shirogami-2.jpg?v=1760891001"},{"product_id":"hado-ginsan-sujihiki-240-mm","title":"HADO Ginsan Sujihiki 240 mm","description":"\u003cp\u003eThe Hado Ginsan Sujihiki knife has a long blade (240 mm) and is mainly suitable for slicing. It looks beautiful in the kitchen, and its slender blade allows you to efficiently prepare sushi, or portion meat or steaks, for example.\u003c\/p\u003e\n\u003cp\u003eThe Hado Ginsan Sakura line of high-quality Japanese knives is handmade from start to finish. The individual stages of production are handled by Shogou Yamatsuka (blade forging) and Tadataka Maruyama (finishing and sharpening). These knives have a Ginsan steel core, i.e., Silver #3, which is surrounded by stainless steel cladding. Each blade is subjected to hardening, which ensures high hardness, reaching 62-63 HRC. It is this hardening, together with the heat treatment of the steel, that ensures that Hado Ginsan Sakura knives stay sharp for a long time and are extremely easy to sharpen. An additional advantage is the cherry wood handle. It has an octagonal shape and is not only beautiful, but also extremely comfortable.\u003c\/p\u003e\n\u003cp\u003eHado knives are designed especially for those who demand the highest quality. They are perfect for professionals, as well as true cooking enthusiasts who are also fascinated by the Japanese art of blacksmithing.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Sujihiki knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 240 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 390 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 47 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.1 mm\u003c\/li\u003e\n\u003cli\u003eHandle: Cherry wood\u003c\/li\u003e\n\u003cli\u003eSteel: Ginsanko core (Silver #3), stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 165 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Shogou Yamatsuka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094532251978,"sku":"1000078","price":526.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101085-HADO-Ginsan-Sujihiki-240mm.jpg?v=1760891021"},{"product_id":"hado-ginsan-kiritsuke-240-mm","title":"HADO Ginsan Kiritsuke 240 mm","description":"\u003cp\u003eThe Japanese Kiritsuke knife, which has a wide blade profile, is particularly versatile in Western cuisine. It can be described as a combination of the best features of two well-known knives – Gyuto and Nakiri.\u003c\/p\u003e\n\u003cp\u003eThe successful Hado Ginsan Sakura series of kitchen knives includes knives that are 100% handmade. Shogou Yamatsuka is responsible for forging the blades, while Tadataka Maruyama specializes in finishing and sharpening the knives. One of their advantages is a hard core made of special Ginsan – Silver #3 steel. The cladding surrounding the core is made of stainless steel. Hardening makes the blades extremely hard (within the range of 62-63 HRC), and, together with heat treatment, this makes each blade easy to sharpen. It is also worth mentioning that these blades stay sharp for a very long time. Another characteristic feature of this series is the octagonal, cherry wood handle, which looks beautiful and fits comfortably in the hand.\u003c\/p\u003e\n\u003cp\u003eHado is a brand of kitchen knives recommended primarily for the most demanding professionals, as well as culinary enthusiasts who appreciate the unique art of Japanese blacksmithing.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Kiritsuke knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 240 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 390 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 48 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.3 mm\u003c\/li\u003e\n\u003cli\u003eHandle: cherry wood\u003c\/li\u003e\n\u003cli\u003eSteel: Ginsanko core (Silver #3), stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 185 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Shogou Yamatsuka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094537560394,"sku":"1000077","price":550.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101076-HADO-Ginsan-Kiritsuke-240mm.jpg?v=1760891023"},{"product_id":"hado-ginsan-kiritsuke-210-mm","title":"HADO Ginsan Kiritsuke 210 mm","description":"\u003cp\u003eThe Hado Ginsan Kiritsuke 210 mm is a multi-purpose kitchen knife that is particularly useful for cutting and chopping.\u003c\/p\u003e\n\u003cp\u003eThe kitchen knives from the Hado Ginsan Sakura series are handmade (the blades are forged by Shogou Yamatsuka and finished and sharpened by Tadataka Maruyama). Stainless steel cladding surrounds a strong core made of Ginsan steel (also known as Silver #3). A special hardening results in a high level of hardness for each blade (between 62 and 63 HRC). In addition, thanks to the hardening and heat treatment of the steel, the knives are easy to sharpen. Another valued advantage of Hado Ginsan Sakura knives is that they retain their sharpness for a long time. Elegant cherry wood is used to make the octagonal handle. It is handy and exceptionally beautiful.\u003c\/p\u003e\n\u003cp\u003eEvery Hado knife is an excellent tool for professional chefs who expect reliability and the highest precision. They can also be recommended to amateurs who appreciate quality and the craftsmanship of Japan.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Kiritsuke knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 210 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 355 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 47 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.1 mm\u003c\/li\u003e\n\u003cli\u003eHandle: cherry wood\u003c\/li\u003e\n\u003cli\u003eSteel: Ginsanko core (Silver #3), stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 165 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Shogou Yamatsuka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094548177226,"sku":"1000076","price":478.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101072-HADO-Ginsan-Kiritsuke-210mm.jpg?v=1760891050"},{"product_id":"hado-ginsan-k-santoku-180-mm","title":"HADO Ginsan K-Santoku 180 mm","description":"\u003cp\u003eThe Hado Ginsan Santoku multi-purpose kitchen knife, with a blade length of 180 mm, is particularly suitable for chopping and slicing. It has an attractive, dark blade and provides feedback when used.\u003c\/p\u003e\n\u003cp\u003eThe excellent Hado Ginsan series of kitchen knives is famous for being handmade – Shogou Yamatsuka is responsible for forging the blades, while Tadataka Maruyama is responsible for finishing and sharpening them. Made of Ginsan (Silver#3) steel, the core is surrounded by cladding made of stainless steel. Hardening gives the blades a high level of hardness, reaching 62-63 HRC. This, together with the heat treatment of the steel, makes them exceptionally easy to sharpen. In addition, each knife remains incredibly sharp for a long time. The octagonal handle is made of beautiful cherry wood. It is extremely handy and tastefully crafted.\u003c\/p\u003e\n\u003cp\u003eHado Japanese kitchen knives are recommended in particular for professional chefs who expect the highest quality and functionality, as well as for home cooking enthusiasts who appreciate the craftsmanship of Japan.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Santoku knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 180 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 318 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 45 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2 mm\u003c\/li\u003e\n\u003cli\u003eHandle: cherry wood\u003c\/li\u003e\n\u003cli\u003eSteel: Ginsanko core (Silver #3), stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 132 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Shogou Yamatsuka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53094553190730,"sku":"1000075","price":359.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101063-HADO-Ginsan-K-Santoku-180mm.jpg?v=1760891064"},{"product_id":"hado-ginsan-k-petty-150-mm","title":"HADO Ginsan K-Petty 150 mm","description":"\u003cp\u003eThe Small Hado Ginsan Kitchen Knife has a 150 mm blade. It is extremely handy and is mainly useful for processing small products, such as shallots, garlic, and mushrooms.\u003c\/p\u003e\n\u003cp\u003eThe Hado Ginsan Sakura series of excellent Japanese knives includes high-quality kitchen knives that are handmade. Shogou Yamatsuka is responsible for forging the blades, while Tadataka Maruyama is responsible for finishing and sharpening them. The Ginsan (Silver #3) steel core is surrounded by stainless steel cladding. A special hardening technique gives them a high hardness of 62-63 HRC. But that's not all, because, together with heat treatment, it gives them another advantage – these knives are extremely easy to sharpen and retain their sharpness for a long time. The handle is octagonal and made of cherry wood. It provides great comfort during kitchen work and is also exceptionally beautiful.\u003c\/p\u003e\n\u003cp\u003eHado knives are an excellent choice for those who seek the highest quality, appreciate Japanese craftsmanship, and have high expectations for the durability and functionality of their tools. They are recommended for both professionals and cooking enthusiasts who are sensitive to the standard of workmanship and functional qualities.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Petty knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 150 mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 288 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 32 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 1.8 mm\u003c\/li\u003e\n\u003cli\u003eHandle: cherry wood\u003c\/li\u003e\n\u003cli\u003eSteel: Ginsanko core (Silver #3), stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 162 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Shogou Yamatsuka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53095341064522,"sku":"1000074","price":309.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101057-HADO-Ginsan-K-Petty-150mm.jpg?v=1760896248"},{"product_id":"hado-ginsan-urushi-kijiro-sujihiki-240-mm","title":"HADO Ginsan Urushi Kijiro Sujihiki 240 mm","description":"\u003cp\u003eThe beautiful Hado Ginsan Kijiro Sujihiki kitchen knife, with a blade length of 240 mm, is primarily used for slicing. Thanks to its slim profile, it is ideal for preparing sushi or portioning meat, steaks, etc.\u003c\/p\u003e\n\u003cp\u003eThe Hado Ginsan Kijiro collection of high-quality Japanese kitchen knives is made entirely by hand. Shogou Yamatsuka forges the blades, while Tadataka Maruyama is responsible for finishing and sharpening each knife. Ginsan (Silver #3) steel is used for the core. The outer layers are made of stainless steel cladding. The exceptionally hard blades are the result of hardening to a level of approx. 62-63 HRC. In addition, the hardening process used, together with the heat treatment of the steel, ensures that each knife is easy to sharpen and remains sharp for a long time. They have an octagonal handle made of cherry wood. It is very handy and aesthetically finished (painted with a special Japanese Kijiro varnish).\u003c\/p\u003e\n\u003cp\u003eAll Hado kitchen knives are suitable for professional use and will be perfect for those who demand the highest quality – both professional chefs and cooking enthusiasts who appreciate the artistry of Japanese blacksmithing.\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003eSpecifications:\u003c\/em\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eType: Sujihiki knife\u003c\/li\u003e\n\u003cli\u003eBlade length: 240 mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 353 mm\u003c\/li\u003e\n\u003cli\u003eBlade height: 47 mm\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.2 mm\u003c\/li\u003e\n\u003cli\u003eHandle: cherry wood, Kijiro lacquer\u003c\/li\u003e\n\u003cli\u003eSteel: Ginsanko core (Silver #3), stainless steel cladding\u003c\/li\u003e\n\u003cli\u003eHRC: 62-63\u003c\/li\u003e\n\u003cli\u003eGrind: double bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 162 grams\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Shogou Yamatsuka\u003c\/li\u003e\n\u003cli\u003eSharpener: Tadataka Maruyama\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53095341097290,"sku":"1000052","price":526.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/3450\/8618\/files\/101047-HADO-Ginsan-Urushi-Kijiro-Sujihiki-240mm.jpg?v=1760896251"}],"url":"https:\/\/knivesofjapan.com\/collections\/all-knives.oembed?page=23","provider":"knivesofjapan.com","version":"1.0","type":"link"}