{"title":"Knifewear Garage Sale","description":"\u003cp\u003e\u003cem\u003eNew knives will be added up to the week of the sale. Current prices reflect final sale prices. \u003ca href=\"https:\/\/knifewear.com\/collections\/garage-sale#shopify-section-template--17524541685934__image_with_text_QxhUdC\"\u003eLearn about about Garage Sale here.\u003c\/a\u003e\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"sakai-takayuki-genbu-sakimaru-yanagiba-300mm","title":"Sakai Takayuki Ginryu Honyaki Kengata Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki -\u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32898133647,"sku":"ST-02261","price":1263.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-kiritsuki-300-1.jpg?v=1551817205"},{"product_id":"saji-steak-holding-r2-steak-knife-black-or-white","title":"Takeshi Saji SG2 Steak Folding Steak Knife Black","description":"\n    \n  \u003cb\u003eTakeshi Saji - \u003c\/b\u003e Hailing from Takefu Knife Village, Takeshi Saji started learning to work the forge under his father in 1966 at the age of 16. Since he was young, he always wanted to be a blacksmith. The full successor to his master at the age of 30, he is a third-generation blacksmith in his family. He continuously strives to forge a better blade.\n\u003cbr\u003eSaji-san one of the founding members of Takefu Knife Village, although he has always worked in his private workshop in a blacksmithing area of Echizen, where you will also find the Yamaken handle factory, and Takamura-san’s factory.\u003cbr\u003e\u003cbr\u003e\n","brand":"Takeshi Saji","offers":[{"title":"Default","offer_id":42480651151,"sku":"SAJISTEAKR2","price":370.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SajiSG2SteakFoldingSteakKnifeBlack1.jpg?v=1774884864"},{"product_id":"yoshimi-kato-sg2-nickel-damascus-black-rosewood-red-pakka-octagon-bunka-165mm","title":"Yoshimi Kato SG2 Black Damascus Bunka 165mm","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003e\u003c\/strong\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape\u003c\/b\u003e\u003cspan\u003e - \u003c\/span\u003eThe Bunka looks like a bonafide badass. It is a multi purpose knife akin to the Santoku. “Bunka” translates to “culture.” A cross between the Nakiri and Gyuto, Bunkas can do it all. It’s the best of both worlds with the volume cranked to 11.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":4370882494492,"sku":"GSYKATSG2BDRR165BU","price":528.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Kato-black-damascus-bunka-165mm.jpg?v=1720554904"},{"product_id":"yoshimi-kato-sg2-nickel-damascus-black-rosewood-red-pakka-octagon-santoku-165mm","title":"Yoshimi Kato SG2 Black Damascus Santoku 165mm","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003e\u003c\/strong\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eAbout the Shape:\u003c\/b\u003e\u003cspan\u003e This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":4370886328348,"sku":"GSYKATSG2BDRR165SA","price":514.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Yoshimi-sg2-Santoku.jpg?v=1568403077"},{"product_id":"kamo-w2-lettuce-knife-130mm","title":"Kamo Lettuce Knife 130mm","description":"","brand":"Katsuyasu Kamo","offers":[{"title":"Default Title","offer_id":4370947375132,"sku":"GSKMSW2KU130LETTUCE","price":182.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/lettuce-knife-small.jpg?v=1635797447"},{"product_id":"fujiwara-nashiji-gyuto-195mm","title":"Fujiwara Nashiji Gyuto 195mm","description":"\u003cp\u003e\u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade is made from Shirogami steel, called ‘white carbon’ in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ‘nashiji’ finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-c52210fe-7fff-380f-bbf0-10b091d32f8f\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to a “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.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" data-dashlane-frameid=\"428\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":7786519265308,"sku":"FUN195GY","price":325.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-nashiji-gyuto-195mm-1.jpg?v=1551827895"},{"product_id":"fujiwara-nashiji-gyuto-180mm","title":"Fujiwara Nashiji Gyuto 180mm","description":"\n    \n  \u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time.\u003cbr\u003e\u003cbr\u003e\nFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in.\u003cbr\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade is made from Shirogami steel, called ‘white carbon’ in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ‘nashiji’ finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara was one of the first to develop the technique of making a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance. He pushes his steel to its absolute limit of hardness, creating a blade that requires respect and care but stays sharp for a ridiculously long time. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-c52210fe-7fff-380f-bbf0-10b091d32f8f\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to a “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.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" data-dashlane-frameid=\"423\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":7786535485468,"sku":"FUN180GY","price":302.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-nashiji-gyuto-180mm-1.jpg?v=1759451076"},{"product_id":"fujiwara-nashiji-santoku-165mm","title":"Fujiwara Nashiji Santoku 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade is made from Shirogami steel, called ‘white carbon’ in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ‘nashiji’ finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-c52210fe-7fff-380f-bbf0-10b091d32f8f\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eThis is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" data-dashlane-frameid=\"466\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":7786536108060,"sku":"FUN165SA","price":270.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-nashiji-santoku-165mm-1.jpg?v=1551827883"},{"product_id":"tadafusa-nashiji-western-walnut-petty-125mm","title":"Tadafusa Nashiji Western Walnut Petty 125mm","description":"\u003cp dir=\"ltr\" id=\"docs-internal-guid-8049ad70-7fff-969b-74e2-2ee3ba5b8df6\"\u003e\u003cstrong\u003eAbout the Tadafusa Nashiji - \u003c\/strong\u003eThe Tadafusa Nashiji Western sports an Aogami No.2 core and stainless nashiji finish on a curved wooden western handle, making for a great combination. For us this is a classic knife that we see a few times a year, and we are always thrilled to have them in the shops. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTadafusa is run by Tadayuki Sone — his grandfather, Torasaburo Sone, founded Tadafusa in Sanjo way back in 1948. Sanjo has been a blacksmithing epicentre for several hundred years, and it’s also home to some of the most well-respected sake distilleries and winter sports resorts. \u003cbr\u003e\u003cbr\u003eUnsurprisingly, Sone-san has a very strong sense of civic pride. He’s dedicated to keeping all of their production in Sanjo to create local employment opportunities. This extends not just to his generation; Sone-san wants Tadafusa to stay in Sanjo so the next generation can inherit this tradition and improve upon their craft.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAs president and head blacksmith, Sone-san leads a team of highly trained blacksmiths who churn out affordable, hand-forged blades without ever compromising on quality.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. 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.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":8122167328869,"sku":"GSTADA2SNAWE125PE","price":190.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Tadafusa-Nashiji-petty-135-1.jpg?v=1717524677"},{"product_id":"tadafusa-nashiji-western-walnut-santoku-170mm","title":"Tadafusa Nashiji Western Walnut Santoku 170mm","description":"\u003cp dir=\"ltr\" id=\"docs-internal-guid-8049ad70-7fff-969b-74e2-2ee3ba5b8df6\"\u003e\u003cstrong\u003eAbout the Tadafusa Nashiji - \u003c\/strong\u003eThe Tadafusa Nashiji Western sports an Aogami No.2 core and stainless nashiji finish on a curved wooden western handle, making for a great combination. For us this is a classic knife that we see a few times a year, and we are always thrilled to have them in the shops. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTadafusa is run by Tadayuki Sone — his grandfather, Torasaburo Sone, founded Tadafusa in Sanjo way back in 1948. Sanjo has been a blacksmithing epicentre for several hundred years, and it’s also home to some of the most well-respected sake distilleries and winter sports resorts. \u003cbr\u003e\u003cbr\u003eUnsurprisingly, Sone-san has a very strong sense of civic pride. He’s dedicated to keeping all of their production in Sanjo to create local employment opportunities. This extends not just to his generation; Sone-san wants Tadafusa to stay in Sanjo so the next generation can inherit this tradition and improve upon their craft.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAs president and head blacksmith, Sone-san leads a team of highly trained blacksmiths who churn out affordable, hand-forged blades without ever compromising on quality.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eThis is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":8122168016997,"sku":"GSTADA2SNAWE170SA","price":235.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/tadafusa-western-handle-santoku-1.jpg?v=1714668020"},{"product_id":"yoshimi-kato-sg2-nickel-damascus-black-rosewood-red-pakka-octagon-sujihki-270mm","title":"Yoshimi Kato SG2 Black Damascus Sujihiki 270mm","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003e\u003c\/strong\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAbout the Shape\u003c\/strong\u003e\u003cb\u003e\u003cstrong\u003e - \u003c\/strong\u003e\u003c\/b\u003e“Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":8122173456485,"sku":"GSYKATSG2BDRR270SU","price":692.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Kato-black-damascus-sujihiki-270mm.jpg?v=1720554936"},{"product_id":"koukyu-vg10-tsuchime-damascus-rosewood-nakiri-165mm","title":"Tsunehisa VG10 Juroku 拾陸 Tsuchime Damascus Wa Nakiri 165mm T-01606","description":"\n    \n  \u003cb\u003eAbout Tsunehisa -\u003c\/b\u003e These knives are made with an ethos of affordable quality. Tsunehisa is dedicated to making high-end Japanese blades by machine-forging their steel to create a reliable and consistent product at a great price. All their knives are lovingly produced by a team of expert craftspeople for a handmade fit and finish.\u003cbr\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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. Accordion vegetables 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. \u003cspan style=\"color: #ffffff;\"\u003e016\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32146560712752,"sku":"T-01606","price":224.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Tsunehisa-VG10-Juroku-Tsuchime-Damascus-wa-nakiri-165mm.jpg?v=1761926314"},{"product_id":"moritaka-as-kurouchi-cherry-handle-deba-150mm","title":"Moritaka AS Kurouchi Deba 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape:\u003c\/b\u003e This is the first knife a sushi chef uses. It is for filleting fish and butchery with boneless meat. Deba means ‘short fat tooth’ to describe the shape. Don’t let the shape and weight of a Deba fool you, they are nimble and precise.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Hamono:\u003c\/b\u003e To talk about Moritaka knives is to talk about history. Moritaka Hamono was founded in 1293, which means the Moritaka family has been working as blacksmiths on the southern Kyushu for more than 720 years. Yes, every man in the family has been making knives for 27 generations. \u003cbr\u003eThe Moritakas forge-weld their own warikomi steel (triple laminated) rather than buying it pre-laminated from the factory, because they prefer to stick with traditional methods that are proven. Everything about their knives is rooted in tradition.\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":13646884012080,"sku":"MOASCH150DE","price":315.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/IMG_1642.jpg?v=1548279341"},{"product_id":"sakai-takayuki-genbu-by-itsuo-doi-sakimaru-yanagiba-300mm-1","title":"Sakai Takayuki Genbu by Itsuo Doi Sakimaru Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Genbu - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The Genbu series is named after the Black \u003cmeta charset=\"utf-8\"\u003eTortoise who \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eis said to protect \u003c\/span\u003eKyoto\u003cspan data-mce-fragment=\"1\"\u003e on the north side, being one of the four guardian spirits that protect the city. The knives are made by master blacksmith Itsuo Doi and sport a mirror polish and the sakimaru tip, which while more common on the \u003ca href=\"https:\/\/knifewear.com\/products\/sakai-takayuki-genbu-sakimaru-yanagiba-300mm-1\"\u003eYanagiba\u003c\/a\u003e is something more unique to see on the \u003ca href=\"https:\/\/knifewear.com\/products\/sakai-takayuki-genbu-deba-180mm\" data-mce-href=\"https:\/\/knifewear.com\/products\/sakai-takayuki-genbu-deba-180mm\"\u003edeba\u003c\/a\u003e in the series. These knives also come with a matching black saya. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22104247140400,"sku":"ST-02245","price":1142.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Sakai-Takayuki-Genbu-Blue-_2-by-Itsuo-Doi-Yanagiba-300mm-1_2000x_2b17212a-3d3e-4c50-8d91-40c5a1d2df64.jpg?v=1551817172"},{"product_id":"kobayashi-sg2-santoku-170mm","title":"Kobayashi SG2 Santoku 170mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape:\u003c\/b\u003e This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to their unique shape and smaller easy to handle size.\u003c\/p\u003e","brand":"Kobayashi","offers":[{"title":"Default Title","offer_id":32074660511792,"sku":"KOSG2HEP170SA-2","price":369.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KobayashiSG2Santoku170mm1.jpg?v=1778103190"},{"product_id":"yoshimi-kato-as-s-nashiji-petty-120mm","title":"Yoshimi Kato AS\/S Nashiji Petty 120mm","description":"\u003cp\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eThis is the knife for smaller jobs that are done on a cutting board. 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\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":22948974919728,"sku":"YKAAS\/SNSJA120PE","price":402.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Kato-as-nashiji-petty-120.jpg?v=1557171047"},{"product_id":"yoshimi-kato-as-s-nashiji-gyuto-210mm","title":"Yoshimi Kato AS\/S Nashiji Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape:\u003c\/b\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\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Yoshimi Kato -\u003c\/b\u003e Second careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003cbr\u003e\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":32415477661744,"sku":"YKAAS\/SNSJA210GY","price":562.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/YoshimiKatoASNashijiGyuto210mm1.jpg?v=1778251812"},{"product_id":"yoshimi-kato-as-s-nashiji-gyuto-240mm","title":"Yoshimi Kato AS\/S Nashiji Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape:\u003c\/b\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\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":22948980293680,"sku":"YKAAS\/SNSJA240GY","price":711.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Kato-as-nashiji-gyuto-240.jpg?v=1759451216"},{"product_id":"katsuo-bonito-slicer","title":"Katsuo Bonito Slicer","description":"\u003cp\u003e\u003cspan class=\"a-list-item\"\u003eMeet your new secret weapon for turning bonito into edible art. Watch as paper-thin, delicate flower petals of umami-rich goodness cascade across your plate—the kind of move that makes dinner guests lean in and ask questions. Fresh-shaved bonito hits different, and this slicer makes it effortless - the only problem left is finding a chunk of bonito. Plus, the removable blade lets you sharpen it back to brand-new condition. \u003c\/span\u003e\u003c\/p\u003e","brand":"Garage Sale","offers":[{"title":"Default","offer_id":28538033897520,"sku":"KABOSL","price":175.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/IMG_7522.jpg?v=1605555889"},{"product_id":"yoshimi-kato-sg2-nickel-damascus-black-nakiri-165mm","title":"Yoshimi Kato SG2 Black Damascus Nakiri 165mm","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003e\u003c\/strong\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\u003eUnder utilized 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 touches\u003c\/span\u003e\u003cspan\u003e the cutting board at once, you won't be turning the vegetable into an 'accordion'\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003estill connected like a paper doll after you'\u003c\/span\u003e\u003cspan\u003eve\u003c\/span\u003e\u003cspan\u003e cut them. \u003c\/span\u003e\u003cspan\u003eThe added weight of the blade allows it to fall through food more easily while you chop, so the knife does more of the work for you! Masakage nakiris are made taller than the average nakiri so they last longer and work better for folks with large hands.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":31820239044656,"sku":"YKATSG2BDRR165NA-ROSE","price":528.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Kato-black-damascus-nakiri-165mm.jpg?v=1720554926"},{"product_id":"sakai-takayuki-tokuzo-maguro-bocho-540mm","title":"Sakai Takayuki Tokuzo Maguro Bocho 540mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe maguro bocho or Tuna Knife is an extremely long, highly specialized knife used in Japan to fillet tuna and other large fish. It can fillet a tuna in a single cut. They are commonly found at fish markets in Japan, the largest of which is the Tsukiji fish market in Tokyo, for which they are often called oroshi-hocho (\"wholesale knife\"), as they are of little need elsewhere. We have been known to use our company maguro bocho \"Maude\" to slice iberico ham.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki -\u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":29546712301616,"sku":"ST-03182\/ST-22462","price":2270.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/IMG_4852.jpg?v=1572482866"},{"product_id":"seki-kanetsugu-pro-m-gyuto-210mm","title":"Seki Kanetsugu Pro-M Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Seki Kanetsugu Pro-M -\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki Kanetsugu is a knife maker in Seki, who has been making blades for over 170 years, starting with Samurai swords and then transitioning to kitchen knives as they became more in demand. The knives they make are durable and razor-sharp in part to their special \u003cmeta charset=\"utf-8\"\u003e \"HAMAGURI\" (clam shape) blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Pro-M line is a dark horse in our lineup, these blades are thin, affordable and have a fantastic out of the box sharpness, that is also easy to maintain perfect for the professional kitchen environment.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\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\/p\u003e","brand":"Seki Kanetsugu","offers":[{"title":"Default Title","offer_id":30286493024304,"sku":"SKPM7005","price":119.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/7005-pro-m-chefs-210mm.jpg?v=1590243058"},{"product_id":"seki-kanetsugu-pro-m-santoku-170mm","title":"Seki Kanetsugu Pro-M Santoku 170mm","description":"\u003cp\u003e\u003cb\u003eAbout Seki Kanetsugu Pro-M -\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki Kanetsugu is a knife maker in Seki, who has been making blades for over 170 years, starting with Samurai swords and then transitioning to kitchen knives as they became more in demand. The knives they make are durable and razor-sharp in part to their special \u003cmeta charset=\"utf-8\"\u003e \"HAMAGURI\" (clam shape) blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Pro-M line is a dark horse in our lineup, these blades are thin, affordable and have a fantastic out of the box sharpness, that is also easy to maintain perfect for the professional kitchen environment.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/p\u003e","brand":"Seki Kanetsugu","offers":[{"title":"Default Title","offer_id":30286494695472,"sku":"SKPM7003","price":109.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Seki-Kanetsugu-pro-m-santoku-170.jpg?v=1572900049"},{"product_id":"seki-kanetsugu-pro-m-petty-150mm","title":"Seki Kanetsugu Pro-M Petty 150mm","description":"\u003cp\u003e\u003cb\u003eAbout Seki Kanetsugu Pro-M -\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki Kanetsugu is a knife maker in Seki, who has been making blades for over 170 years, starting with Samurai swords and then transitioning to kitchen knives as they became more in demand. The knives they make are durable and razor-sharp in part to their special \u003cmeta charset=\"utf-8\"\u003e \"HAMAGURI\" (clam shape) blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Pro-M line is a dark horse in our lineup, these blades are thin, affordable and have a fantastic out of the box sharpness, that is also easy to maintain perfect for the professional kitchen environment.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. 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.\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Seki Kanetsugu","offers":[{"title":"Default Title","offer_id":30286495383600,"sku":"SKPM7002","price":82.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/7002-pro-m-utility-150mm.jpg?v=1590243065"},{"product_id":"yoshimi-kato-as-s-nashiji-wa-ko-bunka-130mm","title":"Yoshimi Kato AS\/S Nashiji Ko-Bunka 130mm","description":"\u003cp\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e The Ko-Bunka is a smaller version of a Bunka. Any guesses on what “Ko” means in Japanese? You nailed it! It translates to “small.” This little knife is awesome because it still gives you knuckle clearance on the cutting board. Making sure you can mince garlic and comfortably chop veggies. A badass love child of the Bunka and Petty knife, it works for smaller jobs in the hand or as an all-purpose blade.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":31003346665520,"sku":"YKAAS\/SNSJA130KBU","price":422.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/yoshimi-kato-as-migaki-wa-kobunka-130.jpg?v=1572248520"},{"product_id":"shapton-glass-stone-30000","title":"Shapton Glass Stone 30000 Grit","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shapton Glass Series:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eShapton is a well-known sharpening stone manufacturer, and we are pleased to introduce their glass series. The thick tempered glass back prevents the stone from warping compared to other thin stones. Stones are made with a magnesium bond, so no soaking is required. Avoid soaking these stones in water, as it may cause the stone to crack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen to use this stone\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Great for touch ups on simple knives, softer Japanese steel or German steel\"}' data-sheets-userformat='{\"2\":771,\"3\":{\"1\":0},\"4\":{\"1\":3,\"3\":2},\"11\":4,\"12\":0}'\u003eAn incredible super-fine finishing stone for super hard steels and sushi knives\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Grit\u003c\/th\u003e\n\u003ctd\u003e30,000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Size\u003c\/th\u003e\n\u003ctd\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e210mm x 70mm x 10.5mm\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eManufacturer\u003c\/th\u003e\n\u003ctd\u003e\n\u003ca href=\"https:\/\/knifewear.com\/collections\/shapton-sharpening-stones\"\u003eShapton\u003c\/a\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Usage Prep\u003c\/th\u003e\n\u003ctd\u003eSplash and go\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Shapton Co., Ltd.","offers":[{"title":"Default Title","offer_id":31844891328560,"sku":"SPT-50403","price":431.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shapton-30000.jpg?v=1670970322"},{"product_id":"sakai-takayuki-zangetsu-sakimaru-takobiki-360mm","title":"Sakai Takayuki Zangetsu Sakimaru Takobiki 360mm","description":"\u003cp\u003eThe takobiki is a shape designed for octopus, or \"tako\" in Japanese. While their original purpose may be for eight-legged creatures, this shape excels at any job a yanagiba could do, from delicate sashimi slicing to ultra-thin carpaccio and tataki.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Zangetsu series is the pinnacle of high-performance sushi knives.\u003cspan\u003e \u003c\/span\u003eGinsan stainless steel is easy to maintain while possessing many of the desirable qualities of carbon steel, like extreme sharpness. From the wenge\u003cspan\u003e \u003c\/span\u003eand water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32110300856368,"sku":"ST-04239","price":1567.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-takayuki-360-1.jpg?v=1592844691"},{"product_id":"yoshimi-kato-sg2-nickel-damascus-black-gyuto-240mm","title":"Yoshimi Kato SG2 Black Damascus Gyuto 240mm","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003e\u003c\/strong\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\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\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":32425313370160,"sku":"GSYKATSG2BDRR240GY","price":692.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Kato-black-damascus-gyuto-240mm.jpg?v=1720554914"},{"product_id":"sakai-kikumori-aogami-nashiji-petty-150mm","title":"Sakai Kikumori Aogami Nashiji Petty 150mm","description":"\u003cbr\u003e\n  \u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. 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.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":32444015444016,"sku":"SKKB2\/SNA150PE","price":340.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/petty-150-nashiji.jpg?v=1605293503"},{"product_id":"sakai-kikumori-aogami-nashiji-santoku-165mm","title":"Sakai Kikumori Aogami Nashiji Santoku 165mm","description":"\u003cp\u003e\u003cspan\u003e\u003cb\u003e\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003e\u003c\/b\u003e Santoku means 'Three Virtues' or 'To solve Three Problems'. The three virtues are meat, fish and vegetables, or slicing, dicing and mincing depending on your interpretation. This means that the Santoku is an all-around knife, suitable for the amateur home cook and the professional chef alike. The heigh means good clearance for big hands, while the relatively short blade can be wielded by anyone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":32444022947888,"sku":"SKKB2\/SNA165SA","price":445.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/santoku-165-nashiji.jpg?v=1605293503"},{"product_id":"sakai-kikumori-aogami-nashiji-gyuto-210mm","title":"Sakai Kikumori Aogami Nashiji Gyuto 210mm","description":"\u003cp\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 and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 210mm Gyuto is \u003c\/span\u003e\u003cspan\u003ea great larger knife for home cooks, or a standard size for professionals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese knives are made by a blacksmith on the island of Kyushu whose identity is not known. When Kawamura-san from Sakai Kikumori travelled all around Kyushu to find new or not-so-well-known blacksmiths, he found this blacksmith who makes fantastic blades that have a very nice rustic nashiji finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":32444028387376,"sku":"SKKB2\/SNA210GY","price":495.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/gyuto-210-nashiji.jpg?v=1605293515"},{"product_id":"tojiro-wanhutei-chinese-cleaver-175mm","title":"Wan-Fu-Tei Chinese Cleaver 175mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Chinese cleaver (chuka-bocho in Japanese) is a unique and versatile shape of the knife. For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable. Those who have trained seriously can wield these with precision and grace rarely seen in western kitchens. \u003cbr\u003e They come in a variety of blade thicknesses, ranging from razor-thin for slicing garlic, to wedge-thick for splitting bones. Many chefs will sharpen different parts of their chuka-bocho for different purposes, allowing them to do everything with one large blade.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Tojiro -\u003c\/b\u003e Tojiro is a knife-making giant in Japan. While they have a small factory that produces incredible hand-forged knives, their true specialty is factory-made knives. In Japan, “factory-made” isn’t what most people think. While the blades are rolled and stamped, much of the work is done by hand including grinding and finishing steps. \u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":37396004569262,"sku":"FA-70","price":73.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/tojiro-wanhutei-cleaver-1.jpg?v=1666647850"},{"product_id":"sakai-takayuki-shirogami-honesuki-180mm","title":"Sakai Takayuki Tokujo Shirogami Garasuki 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Garasuki is a Japanese style of boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work or thanksgiving turkey! It is typically larger than a honesuki, and often has a single-bevel edge for added sharpness. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki -\u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37471298289838,"sku":"ST-03195","price":500.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-uzushio-honesuki-1.jpg?v=1605570430"},{"product_id":"nigara-sg2-kurouchi-tsuchime-western-gyuto-210mm","title":"Nigara SG2 Kurouchi Tsuchime Western Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\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\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Nigara Hamono -\u003c\/b\u003eNigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Ironwood","offer_id":47859773440174,"sku":"NGSG2KUTSUWE210GY-4","price":722.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/nigara-kurouchi-tsuchime-western-gyuto-option-1.jpg?v=1698960912"},{"product_id":"hinokuni-sakai-shiroko-kurouchi-santoku-180mm","title":"Yukihiro Sakai ”Hinokuni\" Shiroichi Santoku 180mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the shape -\u003c\/strong\u003e\u003cspan\u003e Santoku means 'Three Virtues' or 'To solve Three Problems'. The \u003c\/span\u003e\u003cspan\u003ethree virtues are meat, fish and vegetables, or\u003c\/span\u003e\u003cspan\u003e slicing, dicing and mincing depending on your interpretation. This means that the Santoku is an all-around knife, suitable for the amateur home cook and the professional chef alike. \u003c\/span\u003e\u003cspan\u003eThe heigh means good clearance for big hands, while the relatively short blade can be wielded by anyone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAbout Hinokuni Sakai - \u003c\/b\u003eYukihiro Sakai-san was apprenticed under Nishida-san in Kumamoto,  a staunch traditionalist who strictly forge-welds his steel in-house. Sakai-san has learned everything from Nishida-san\u003c\/span\u003e\u003cspan\u003e and continues the traditions of his sensei. Sakai-san recently started his own workshop in Kumamoto making his own knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNow he forge-welds everything in house, from hard carbon steel clad with soft steel, and the Shirogami #1 steel used in these knives is forge-welded in house by Sakai-san. This is a very traditional steel that can achieve incredible sharpness and has great edge retention, a favourite of more traditional blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHinokuni means '\u003cmeta charset=\"utf-8\"\u003eCountry of Flame', an oldschool nickname for Kumamoto Prefecturedue to the famous local volcano Mt. Aso.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yukihiro Sakai","offers":[{"title":"Default Title","offer_id":43976158412974,"sku":"HISKW1KR180SA-2","price":237.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Hinokuni-Sakai-Shiroko-santoku-180-1.jpg?v=1629999457"},{"product_id":"sakai-takayuki-shirogami-honesuki-150mm","title":"Sakai Takayuki Shirogami Honesuki 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Honesuki is a Japanese style boning knife. 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Kurosaki-san clearly loves blacksmithing, as he was inspired to create this unique design by the sparks flying off of steel during forging. I always appreciate a knife maker who does it for a love of the craft.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe SG2 stainless steel used in the blade is wickedly sharp stuff, capable of holding its edge better than most other knife steels. Kurosaki-san has made the edge just thin enough to cut like a laser while keeping it thick enough to be relatively durable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\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\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e“Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Ironwood","offer_id":40640752353454,"sku":"YUKR2SKWE240SU-IRON","price":923.0,"currency_code":"CAD","in_stock":false},{"title":"Blue Turquoise","offer_id":43472634151086,"sku":"YUKR2SKWE240SU-TQ","price":923.0,"currency_code":"CAD","in_stock":false},{"title":"Green Turquoise","offer_id":44091253096622,"sku":"YUKR2SKWE240SU-GT","price":923.0,"currency_code":"CAD","in_stock":false},{"title":"Striped Current Turquoise","offer_id":45389056606382,"sku":"YUKR2SKWE240SU-ST","price":923.0,"currency_code":"CAD","in_stock":false},{"title":"Green Turquoise - Hairline Crack In Handle","offer_id":45889763934382,"sku":"YUKR2SKWE240SU-GT-HAIRLINE","price":738.4,"currency_code":"CAD","in_stock":true},{"title":"Blue Turquoise - Hairline Crack In Handle","offer_id":45889765015726,"sku":"YUKR2SKWE240SU-TQ-HAIRLINE","price":738.4,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/echizen-knives-suji-240.jpg?v=1628010050"},{"product_id":"hatsukokoro-hap40-hayabusa-honesuki-150mm","title":"Hatsukokoro Hayabusa HAP40 Honesuki 150mm","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e \u003c\/strong\u003eThe Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work. It has a relatively thick heel for scraping meat from bones, and a thinner tip for precise cuts. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Hatsukokoro Hayabusa -\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThis unique line of knives is made by a number of talented knife makers, including San-Etsu hamono in Seki. The HAP40 line is simple, slick and just works like a charm. \u003c\/span\u003e\u003cspan\u003e HAP40 high speed powder steel, which can attain a Rockwell \u003c\/span\u003e\u003cspan\u003eHardness of 67+. In layman’s terms, it’s insanely hard steel that gets wicked sharp and holds an edge like nothing else.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":39690818551982,"sku":"HTKHAP40HB150HO","price":310.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Hatsukokoro-Hayabusa-Hap40-honesuki-150-1.jpg?v=1632524709"},{"product_id":"yu-kurosaki-r2-fujin-wa-petty-150mm","title":"Yu Kurosaki SG2 Fujin Wa Petty 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. 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\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Yu Kurosaki -\u003c\/b\u003e It’s best to think of Kurosaki-san as an Anakin Skywalker of sorts, he’s incredibly talented and half the age of his colleagues. Imagine how great his knives will be when he’s Obi-Wan’s age. \u003cbr\u003eHe never felt that he was a natural blacksmith until he sold his first knife and saw the joy it brought to the customer. Over the years, Kurosaki san has continually experimented with different steels, handles, finishes and shapes. He is best known for his one-of-a-kind flashy pieces, but also has a couple of amazing staple lines at Knifewear.\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":39817687269550,"sku":"YKUR2FU150PE","price":393.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/YU-Kurosaki-SG2-Fujin-wa-petty-150mm-1.jpg?v=1758044515"},{"product_id":"yu-kurosaki-r2-fujin-wa-petty-120mm","title":"Yu Kurosaki SG2 Fujin Wa Petty 120mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. 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\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Yu Kurosaki -\u003c\/b\u003e It’s best to think of Kurosaki-san as an Anakin Skywalker of sorts, he’s incredibly talented and half the age of his colleagues. Imagine how great his knives will be when he’s Obi-Wan’s age. \u003cbr\u003eHe never felt that he was a natural blacksmith until he sold his first knife and saw the joy it brought to the customer. Over the years, Kurosaki san has continually experimented with different steels, handles, finishes and shapes. He is best known for his one-of-a-kind flashy pieces, but also has a couple of amazing staple lines at Knifewear.\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":40162087665838,"sku":"YKUR2FU120PE","price":379.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Yu-kurosaki-fujin-petty-120mm.jpg?v=1746801266"},{"product_id":"yu-kurosaki-r2-fujin-wa-santoku-165mm","title":"Yu Kurosaki SG2 Fujin Wa Santoku 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These a re more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Yu Kurosaki -\u003c\/b\u003e It’s best to think of Kurosaki-san as an Anakin Skywalker of sorts, he’s incredibly talented and half the age of his colleagues. Imagine how great his knives will be when he’s Obi-Wan’s age. \u003cbr\u003eHe never felt that he was a natural blacksmith until he sold his first knife and saw the joy it brought to the customer. Over the years, Kurosaki san has continually experimented with different steels, handles, finishes and shapes. He is best known for his one-of-a-kind flashy pieces, but also has a couple of amazing staple lines at Knifewear.\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":40162164211886,"sku":"YKUR2FU165SA","price":438.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/kurosaki-fujin-santoku-165mm-1.jpg?v=1732046211"},{"product_id":"makoto-kurosaki-v7-ryusei-santoku-165mm","title":"Makoto Kurosaki VG7 Ryusei Santoku 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Makoto Kurosaki -\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWhile Makoto-san makes several lines, they all sport a clean, crisp aesthetics with laser-like performance. If you’re used to Western knives, the first thing you’ll notice about your knife from Makoto-san is just how light it feels. Despite this, you don’t need force to make it go, as the Japanese-style handle puts almost all the weight into the blade\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMakoto-san is the older brother of Yu Kurosaki and now runs his own sharpening company called Style K in Takefu Knife Village. He sources forged blades from different blacksmiths in the area like Kato-san, Ikeda-san and Yu Kurosaki-san. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe work of a knife sharpener is often overlooked, but its importance cannot be overstated. While the blacksmith is responsible for hammering and hardening the steel, the sharpener \u003c\/span\u003e\u003cspan\u003eis responsible for making it actually work as a knife. They start with an extremely rough piece of forged steel and transform it into a finely tuned instrument of tomato destruction through the application of immense skill.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Makoto Kurosaki","offers":[{"title":"Default Title","offer_id":41238980034734,"sku":"MAKRYCH165SA-VG7","price":295.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Makoto-Kurosaki-ASS-Kyusei-Santoku-165-red_0498d4be-5544-41c8-b3b8-e9cf7b42e838.jpg?v=1631572331"},{"product_id":"miki-hamono-rakugo-universal-design-knife","title":"Miki Hamono Rakugo Universal Design Knife","description":"\u003cp\u003eThis knife is designed for people with weak grips or difficulty holding a normal handle. Blade is made with VG1 stainless steel for ease of care and long edge retention as well as for uncompromised sharpness.\u003cbr\u003e\u003cbr\u003eUniversal Design: \u003cstrong\u003eUniversal design is the process of creating products that are accessible to people with a wide range of abilities, disabilities, and other characteristics.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade Length\u003c\/td\u003e\n\u003ctd\u003e130mm\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miki Hamono","offers":[{"title":"Default Title","offer_id":41265776296110,"sku":"MIKRKGUVSDSG","price":125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Miki-Hamono-Rakugo-Universal-Design-Knife.jpg?v=1635797033"},{"product_id":"makoto-kurosaki-vg7-ryusei-gyuto-210mm","title":"Makoto Kurosaki VG7 Ryusei Gyuto 210mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout Makoto Kurosaki -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eWhile Makoto-san makes several lines, they all sport a clean, crisp aesthetics with laser-like performance. If you’re used to Western knives, the first thing you’ll notice about your knife from Makoto-san is just how light it feels. Despite this, you don’t need force to make it go, as the Japanese-style handle puts almost all the weight into the blade\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMakoto-san is the older brother of Yu Kurosaki and now runs his own sharpening company called Style K in Takefu Knife Village. He sources forged blades from different blacksmiths in the area like Kato-san, Ikeda-san and Yu Kurosaki-san. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe work of a knife sharpener is often overlooked, but its importance cannot be overstated. While the blacksmith is responsible for hammering and hardening the steel, the sharpener\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eis responsible for making it actually work as a knife. They start with an extremely rough piece of forged steel and transform it into a finely tuned instrument of tomato destruction through the application of immense skill.\u003c\/span\u003e\u003c\/p\u003e","brand":"Makoto Kurosaki","offers":[{"title":"Default Title","offer_id":41315628777646,"sku":"MAKRYVG7210GY","price":312.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/IMG_1520_e24af5ab-5123-4196-bcd7-af394a90dcb0.jpg?v=1632158520"},{"product_id":"suzuki-uchi-hamono-shirogami-kurouchi-single-bevel-nakiri-165mm","title":"Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Nakiri 165mm","description":"\u003cp\u003e\u003cspan\u003ePartially because of this unique history, Suzuki-san’s kitchen knives look pretty unorthodox compared to other Japanese blades, especially his nakiris. His knives are single bevels with a flat back and forged with a unique ridged spine which Suzuki-san calls the ‘ear’ of the knife. The spines on the blades are super thick at around 5mm, but the rest of the knife is uber thin, about 1mm. As soon as we started carrying them, knife nerds worldwide were eager to get their hands on them and try these Bizarro blades for themselves. Just about everyone who tries one falls in love immediately, and here’s why:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThin blades glide through food effortlessly, but super thin knives can become almost flimsy and are far more prone to damage. The thick ‘ear’ spine gives the blade much-needed rigidity, significantly increasing its strength. The ‘ear’ ridge along the spine also pushes food away from the face of the knife, creating incredible separation, so you never end up with a huge mountain of food falling over the top of your blade. This seemingly blasphemous addition of traditional sickle forging techniques to kitchen knives is next level. Suzuki-san’s blades are some of the most exciting and inventive kitchen knives we’ve seen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Suzuki Uchi Hamono:  \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eTsukasa Suzuki is a talented blacksmith from Yamagata prefecture. He learned to forge from his father and has been blacksmithing for over 40 years. Suzuki-san is known primarily for his hand-forged sickles, but he also makes some incredible kitchen knives, unlike anything we've ever seen before! These single-bevel versions of standard knife shapes take some getting used to, but they allow food to fall away from the blade effortlessly.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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. Accordion vegetables 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.\n","brand":"Suzuki Uchi Hamono","offers":[{"title":"Default Title","offer_id":41778844106926,"sku":"SZKW2KR165NA","price":245.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/suzuki-black-wps2-nakiri-maru-165-1.jpg?v=1638921735"},{"product_id":"suzuki-uchi-hamono-shirogami-kurouchi-single-bevel-santoku-165mm","title":"Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Santoku 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape: \u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eThis is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems.\u003cspan\u003e Suzuki-san’s knives are single bevels with a flat back and forged with a unique ridged spine which Suzuki-san calls the ‘ear’ of the knife. The spines on the blades are super thick at around 5mm, but the rest of the knife is uber thin, about 1mm. As soon as we started carrying them, knife nerds worldwide were eager to get their hands on them and try these Bizarro blades for themselves. Just about everyone who tries one falls in love immediately, and here’s why:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThin blades glide through food effortlessly, but super thin knives can become almost flimsy and are far more prone to damage. The thick ‘ear’ spine gives the blade much-needed rigidity, significantly increasing its strength. The ‘ear’ ridge along the spine also pushes food away from the face of the knife, creating incredible separation, so you never end up with a huge mountain of food falling over the top of your blade. This seemingly blasphemous addition of traditional sickle forging techniques to kitchen knives is next level. Suzuki-san’s blades are some of the most exciting and inventive kitchen knives we’ve seen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Suzuki Uchi Hamono:  \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eTsukasa Suzuki is a talented blacksmith from Yamagata prefecture. He learned to forge from his father and has been blacksmithing for over 40 years. Suzuki-san is known primarily for his hand-forged sickles, but he also makes some incredible kitchen knives, unlike anything we've ever seen before! These single-bevel versions of standard knife shapes take some getting used to, but they allow food to fall away from the blade effortlessly. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Suzuki Uchi Hamono","offers":[{"title":"Default Title","offer_id":41778844729518,"sku":"SZKW2KR165SA","price":245.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/suzuki-black-wps2-santoku-180-1.jpg?v=1638921816"},{"product_id":"suzuki-uchi-hamono-shirogami-kurouchi-single-bevel-ko-santoku-135mm","title":"Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Ko-Santoku 135mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape: \u003c\/b\u003e\u003cspan\u003e Ko-santoku is a\u003c\/span\u003e multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems', this is a mini one, so it can solve three mini problems.  \u003cspan\u003eSuzuki-san’s knives are single bevels with a flat back and forged with a unique ridged spine which Suzuki-san calls the ‘ear’ of the knife. The spines on the blades are super thick at around 5mm, but the rest of the knife is uber thin, about 1mm. As soon as we started carrying them, knife nerds worldwide were eager to get their hands on them and try these Bizarro blades for themselves. Just about everyone who tries one falls in love immediately, and here’s why:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThin blades glide through food effortlessly, but super thin knives can become almost flimsy and are far more prone to damage. The thick ‘ear’ spine gives the blade much-needed rigidity, significantly increasing its strength. The ‘ear’ ridge along the spine also pushes food away from the face of the knife, creating incredible separation, so you never end up with a huge mountain of food falling over the top of your blade. This seemingly blasphemous addition of traditional sickle forging techniques to kitchen knives is next level. Suzuki-san’s blades are some of the most exciting and inventive kitchen knives we’ve seen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Suzuki Uchi Hamono:  \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eTsukasa Suzuki is a talented blacksmith from Yamagata prefecture. He learned to forge from his father and has been blacksmithing for over 40 years. Suzuki-san is known primarily for his hand-forged sickles, but he also makes some incredible kitchen knives, unlike anything we've ever seen before! These single-bevel versions of standard knife shapes take some getting used to, but they allow food to fall away from the blade effortlessly.\u003c\/span\u003e\u003c\/p\u003e","brand":"Suzuki Uchi Hamono","offers":[{"title":"Default Title","offer_id":42066663833774,"sku":"SZKW2KR135KSA","price":196.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/suzuki-petty-1.jpg?v=1649875920"},{"product_id":"nagao-kanekoma-woody-vg10-higo-knife","title":"Nagao Kanekoma Woody VG10 Higo Knife","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe “Higonokami short knife” or HIGO is a traditional Japanese pocket knife that dates back to 1894. Now being forged by fifth generation blacksmith Mitsuo Nagao, the company decided to make the “short knife” a folding blade four generations ago, and thus the HIGO was born. They are crafted with steel from the Yasugi District thru a process called “the fire polishing”…how cool is that? \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Kanji on the blade translates to \u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\"Higo no Kami Sadakanekoma\".\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.kentofinglewood.com\/blogs\/news\/the-higo-no-kami-the-littlest-knife-that-could\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.kentofinglewood.com\/blogs\/news\/the-higo-no-kami-the-littlest-knife-that-could\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eLearn more about higo knives here.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cbr\u003e","brand":"Nagao Kanekoma","offers":[{"title":"Sora (Blue Pakka)","offer_id":42256421388462,"sku":"HIGOWOODY","price":120.0,"currency_code":"CAD","in_stock":true},{"title":"Kurumi (Walnut)","offer_id":42256421421230,"sku":"HIGOWOODY-2","price":120.0,"currency_code":"CAD","in_stock":true},{"title":"Beni (Red)","offer_id":45620369424558,"sku":"HIGOWOODY-3","price":120.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/nagao-woody-vg10-blue-1.jpg?v=1652201702"},{"product_id":"sakai-kikumori-asagiri-kiritsuke-petty-150mm","title":"Sakai Kikumori Asagiri Kiritsuke Petty 150mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout Sakai Kikumori Asagiri - \u003c\/strong\u003eForged by Yoshikazu Tanaka the Asagiri (Translates to \"Morning Fog\") is a stainless clad series with a Shirogami No.2 core brought to us by Sakai Kikumori. The knives in this series also sport a steep k-tip and classic kasumi finish, and feel like the stainless clad sister series to the Tanaka made \u003ca href=\"https:\/\/knifewear.com\/collections\/sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi\" data-mce-href=\"https:\/\/knifewear.com\/collections\/sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi\"\u003eShironiko Kasumi\u003c\/a\u003e knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout the Shape -\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e This is the knife for smaller jobs that are done on a cutting board. 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\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":42708600586414,"sku":"SKMASA150KPE","price":385.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sk-asagiri-petty-1.jpg?v=1651872509"},{"product_id":"hatsukokoro-shinkiro-as-kurouchi-tsuchime-damascus-gyuto-240mm","title":"Hatsukokoro Shinkiro AS Kurouchi Damascus Gyuto 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eInspired by the profile of a traditional European chef knife, gyutos are a multi-purpose Japanese knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally be slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout Hatsukokoro - \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":42733437681838,"sku":"HTKSHNKRAS240GY","price":900.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/shinkiro-as-damascus-gyuto-240.jpg?v=1747932129"}],"url":"https:\/\/knifewear.com\/en-us\/collections\/garage-sale.oembed?page=5","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}