{"title":"Yu Kurosaki VG10W Raijin","description":"\u003cp\u003eThe Raijin is the latest stunning series from the rockstar of Takefu, Yu Kurosaki. Made with the hot new VG steel, VG10W, prized for outstanding edge retention, it cuts even better than it looks.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"yu-kurosaki-vg10w-raijin-nakiri-165mm","title":"Yu Kurosaki VG10W Raijin Nakiri 165mm","description":"\u003cp\u003eThe Raijin is the latest stunning series from the rockstar of Takefu, Yu Kurosaki. Made with the hot new VG steel, VG10W, prized for outstanding edge retention, it cuts even better than it looks.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eA Nakiri is a vegetable knife. Underutilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an 'accordion', vegetables that are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":48880452731054,"sku":"YKRV10WRJ165NA","price":440.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/YuKurosakiVG10WRaijinNakiri165mm1.jpg?v=1786124233"},{"product_id":"yu-kurosaki-vg10w-raijin-gyuto-210mm","title":"Yu Kurosaki VG10W Raijin Kiritsuke Gyuto 210mm","description":"\u003cp\u003eThe Raijin is the latest stunning series from the rockstar of Takefu, Yu Kurosaki. Made with the hot new VG steel, VG10W, prized for outstanding edge retention, it cuts even better than it looks.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. 'Gyuto' translates to 'cow sword.' If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto, which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":48880454434990,"sku":"YKRV10WRJ210GY","price":520.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/YuKurosakiVG10WRaijinKiritsukeGyuto210mm1.jpg?v=1786124391"},{"product_id":"yu-kurosaki-vg10w-raijin-petty-120mm","title":"Yu Kurosaki VG10W Raijin Petty 120mm","description":"\u003cp\u003eThe Raijin is the latest stunning series from the rockstar of Takefu, Yu Kurosaki. Made with the hot new VG steel, VG10W, prized for outstanding edge retention, it cuts even better than it looks.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003eThis is the knife for smaller jobs that are done on a cutting board, or work in your hand. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":48880456859822,"sku":"YKRV10WRJ120PE","price":380.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/YuKurosakiVG10WRaijinPetty120mm1.jpg?v=1786123867"},{"product_id":"yu-kurosaki-vg10w-raijin-petty-150mm","title":"Yu Kurosaki VG10W Raijin Petty 150mm","description":"\u003cp\u003eThe Raijin is the latest stunning series from the rockstar of Takefu, Yu Kurosaki. Made with the hot new VG steel, VG10W, prized for outstanding edge retention, it cuts even better than it looks.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003eThis is the knife for smaller jobs that are done on a cutting board, or work in your hand. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":48880460333230,"sku":"YKRV10WRJ150PE","price":395.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/YuKurosakiVG10WRaijinPetty150mm1.jpg?v=1786124029"}],"url":"https:\/\/knifewear.com\/en-de\/collections\/yu-kurosaki-vg10w-raijin.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}