{"title":"Chef’s \u0026 Slicing Knives","description":null,"products":[{"product_id":"aba-bd2bnrtwlt-fa180","title":"Kaneshige Silver #3 Etched Nashiji Gyuto 180mm Khii Burnt Walnut Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. 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Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. 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Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kaneshige 堺金重 \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Silver #3 (Ginsan), Soft Stainless Clad \u003cbr\u003eHandle: Khii Burnt Walnut Octagonal \u003cbr\u003eTotal Length: 400mm \u003cbr\u003eEdge Length: 244mm \u003cbr\u003eHandle to Tip Length: 258mm \u003cbr\u003eBlade Height: 47.2mm \u003cbr\u003eThickness: 2mm \u003cbr\u003eHandle Length: 142mm \u003cbr\u003eWeight: 145g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Kaneshige","offers":[{"title":"Default Title","offer_id":50527174361281,"sku":"ABA-BD2BNRTWLT-FA240","price":300.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20240705-150330.jpg?v=1787662014"},{"product_id":"aba-ag205-fa210","title":"Kaneshige White #1 Etched Gyuto 210mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eThe surface finish is done at Kaneshige HQ, giving the knife a mirror-like luster while showcasing contrast.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. 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Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kaneshige 堺金重 \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: White (Shirogami) #1, Soft Stainless Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 402mm \u003cbr\u003eEdge Length: 242mm \u003cbr\u003eHandle to Tip Length: 257mm \u003cbr\u003eBlade Height: 49mm \u003cbr\u003eThickness: 3.3mm \u003cbr\u003eHandle Length: 145mm \u003cbr\u003eWeight: 162g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Kaneshige","offers":[{"title":"Default Title","offer_id":50527174656193,"sku":"ABA-AG205-FA240","price":370.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20231011-134514.jpg?v=1787662029"},{"product_id":"aba-ag205-fb210","title":"Kaneshige White #1 Etched Kiritsuke Gyuto 210mm Ho Wood Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe surface finish is done at Kaneshige HQ, giving the knife a mirror-like luster while showcasing contrast.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kaneshige 堺金重 \u003cbr\u003eProfile: Kiritsuke Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: White (Shirogami) #1, Soft Stainless Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 367mm \u003cbr\u003eEdge Length: 211mm \u003cbr\u003eHandle to Tip Length: 225mm \u003cbr\u003eBlade Height: 44mm \u003cbr\u003eThickness: 3.2mm \u003cbr\u003eHandle Length: 142mm \u003cbr\u003eWeight: 145g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Kaneshige","offers":[{"title":"Default Title","offer_id":50527174721729,"sku":"ABA-AG205-FB210","price":365.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20240703-151954.jpg?v=1787662032"},{"product_id":"kaneshige-white-1-etched-kiritsuke-gyuto-210mm-ho-wood-handle-copy","title":"Kaneshige White #1 Etched Kiritsuke Gyuto 240mm Ho Wood Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe surface finish is done at Kaneshige HQ, giving the knife a mirror-like luster while showcasing contrast.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. 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Committed to the path of blademaking in his early 20's, his philosophy revolves around the pursuit of functional perfection in every knife coming out of his forge. Each knife is individually forged by hand and finished with a rustic look, giving each blade its individual characteristics. The convex (aka. \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHamaguri\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e) grind seen on the edge is individually done by the maker. Every time we get these, it's like Christmas.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eMade from SK4 steel, these knives are easy to sharpen and retain their edge very well thanks to its hand-forging quality. SK4 steel is commonly used as a tool steel and is not often forged by hand for kitchen knives, but boasts excellent hardening properties and can take on a very fine edge with sharpening. With Kogetsu, what you get is more than what you pay for.\u003c\/p\u003e\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":null,2,0,\"15\":\"Arial\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\"\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kogetsu 五香刃物 \u003cbr\u003eSmith: Goko Hamono 五香刃物製作所 \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 302mm \u003cbr\u003eEdge Length: 183mm \u003cbr\u003eHandle to Tip Length: 185mm \u003cbr\u003eBlade Height: 44mm \u003cbr\u003eThickness: 1.6mm \u003cbr\u003eHandle Length: 114mm \u003cbr\u003eWeight: 157g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527174852801,"sku":"DDA-010-FA180","price":410.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/rn-image_picker_lib_temp_fb2b33e5-7c2a-4cb9-914a-031b969c1d8f.jpg?v=1787662039"},{"product_id":"dda-010-fa210","title":"Kogetsu Carbon Gyuto 210mm Pakka Handle","description":"\u003cdiv\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kogetsu line of knives is made by a smith working in tandem with his son under a workshop called Hamono. Committed to the path of blademaking in his early 20's, his philosophy revolves around the pursuit of functional perfection in every knife coming out of his forge. Each knife is individually forged by hand and finished with a rustic look, giving each blade its individual characteristics. The convex (aka. \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHamaguri\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e) grind seen on the edge is individually done by the maker. Every time we get these, it's like Christmas.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eMade from SK4 steel, these knives are easy to sharpen and retain their edge very well thanks to its hand-forging quality. SK4 steel is commonly used as a tool steel and is not often forged by hand for kitchen knives, but boasts excellent hardening properties and can take on a very fine edge with sharpening. With Kogetsu, what you get is more than what you pay for.\u003c\/p\u003e\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":null,2,0,\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kogetsu 五香刃物 \u003cbr\u003eSmith: Goko Hamono 五香刃物製作所 \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 334mm \u003cbr\u003eEdge Length: 209mm \u003cbr\u003eHandle to Tip Length: 213mm \u003cbr\u003eBlade Height: 50mm \u003cbr\u003eThickness: 1.2mm \u003cbr\u003eHandle Length: 122mm \u003cbr\u003eWeight: 189g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527174885569,"sku":"DDA-010-FA210","price":480.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20250211-115552.jpg?v=1787662041"},{"product_id":"dda-010-fa240","title":"Kogetsu Carbon Gyuto 240mm Pakka Handle","description":"\u003cdiv\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kogetsu line of knives is made by a smith working in tandem with his son under a workshop called Hamono. Committed to the path of blademaking in his early 20's, his philosophy revolves around the pursuit of functional perfection in every knife coming out of his forge. Each knife is individually forged by hand and finished with a rustic look, giving each blade its individual characteristics. The convex (aka. \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHamaguri\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e) grind seen on the edge is individually done by the maker. Every time we get these, it's like Christmas.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eMade from SK4 steel, these knives are easy to sharpen and retain their edge very well thanks to its hand-forging quality. SK4 steel is commonly used as a tool steel and is not often forged by hand for kitchen knives, but boasts excellent hardening properties and can take on a very fine edge with sharpening. With Kogetsu, what you get is more than what you pay for.\u003c\/p\u003e\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":null,2,0,\"15\":\"Arial\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\"\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kogetsu 五香刃物 \u003cbr\u003eSmith: Goko Hamono 五香刃物製作所 \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 371mm \u003cbr\u003eEdge Length: 238mm \u003cbr\u003eHandle to Tip Length: 242mm \u003cbr\u003eBlade Height: 53mm \u003cbr\u003eThickness: 1.6mm \u003cbr\u003eHandle Length: 129mm \u003cbr\u003eWeight: 242g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527174918337,"sku":"DDA-010-FA240","price":615.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/rn-image_picker_lib_temp_45edc6e7-7cae-49af-8d1c-f01709f47763.jpg?v=1787662042"},{"product_id":"dda-010-fa270","title":"Kogetsu Carbon Gyuto 270mm Pakka Handle","description":"\u003cdiv\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kogetsu line of knives is made by a smith working in tandem with his son under a workshop called Goko Hamono. Committed to the path of blademaking in his early 20's, his philosophy revolves around the pursuit of functional perfection in every knife coming out of his forge. Each knife is individually forged by hand and finished with a rustic look, giving each blade its individual characteristics. The convex (aka. \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHamaguri\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e) grind seen on the edge is individually done by the maker. Every time we get these, it's like Christmas.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eMade from SK4 steel, these knives are easy to sharpen and retain their edge very well thanks to its hand-forging quality. SK4 steel is commonly used as a tool steel and is not often forged by hand for kitchen knives, but boasts excellent hardening properties and can take on a very fine edge with sharpening. With Kogetsu, what you get is more than what you pay for.\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kogetsu 五香刃物 \u003cbr\u003eSmith: Goko Hamono 五香刃物製作所 \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 406mm \u003cbr\u003eEdge Length: 269mm \u003cbr\u003eHandle to Tip Length: 280mm \u003cbr\u003eBlade Height: 54mm \u003cbr\u003eThickness: 1.9mm \u003cbr\u003eHandle Length: 128mm \u003cbr\u003eWeight: 277g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527174951105,"sku":"DDA-010-FA270","price":755.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/rn-image_picker_lib_temp_e41909c5-fbf3-45d1-a35f-b71c72d133f1.jpg?v=1787662044"},{"product_id":"daa-010-01-ga180","title":"Kogetsu Carbon Sujihiki 180mm Pakka Handle","description":"\u003cdiv\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kogetsu line of knives is made by a smith working in tandem with his son under a workshop called Goko Hamono. Committed to the path of blademaking in his early 20's, his philosophy revolves around the pursuit of functional perfection in every knife coming out of his forge. Each knife is individually forged by hand and finished with a rustic look, giving each blade its individual characteristics. The convex (aka. \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHamaguri\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e) grind seen on the edge is individually done by the maker. Every time we get these, it's like Christmas.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eMade from SK4 steel, these knives are easy to sharpen and retain their edge very well thanks to its hand-forging quality. SK4 steel is commonly used as a tool steel and is not often forged by hand for kitchen knives, but boasts excellent hardening properties and can take on a very fine edge with sharpening. With Kogetsu, what you get is more than what you pay for.\u003c\/p\u003e\u003cp\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts. \u003c\/p\u003e\u003cp\u003eBrand: Kogetsu \u003cbr\u003eSmith: Goko Hamono \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527175147713,"sku":"DAA-010-01-GA180","price":400.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20250828-161922.jpg?v=1787662055"},{"product_id":"dda-010-01-ga210","title":"Kogetsu Carbon Sujihiki 210mm Pakka Handle","description":"\u003cdiv\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kogetsu line of knives is made by a smith working in tandem with his son under a workshop called Goko Hamono. Committed to the path of blademaking in his early 20's, his philosophy revolves around the pursuit of functional perfection in every knife coming out of his forge. Each knife is individually forged by hand and finished with a rustic look, giving each blade its individual characteristics. The convex (aka. \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHamaguri\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e) grind seen on the edge is individually done by the maker. Every time we get these, it's like Christmas.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eMade from SK4 steel, these knives are easy to sharpen and retain their edge very well thanks to its hand-forging quality. SK4 steel is commonly used as a tool steel and is not often forged by hand for kitchen knives, but boasts excellent hardening properties and can take on a very fine edge with sharpening. With Kogetsu, what you get is more than what you pay for.\u003c\/p\u003e\u003cp\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts. \u003c\/p\u003e\u003cp\u003eBrand: Kogetsu \u003cbr\u003eSmith: Goko Hamono \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 334mm \u003cbr\u003eEdge Length: 212mm \u003cbr\u003eHandle to Tip Length: 218mm \u003cbr\u003eBlade Height: 33mm \u003cbr\u003eThickness: 1.2mm \u003cbr\u003eHandle Length: 115mm \u003cbr\u003eWeight: 146g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527175180481,"sku":"DDA-010-01-GA210","price":500.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/DSC09459.jpg?v=1787662056"},{"product_id":"dda-010-ga240","title":"Kogetsu Carbon Sujihiki 240mm Pakka Handle","description":"\u003cdiv\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kogetsu line of knives is made by a smith working in tandem with his son under a workshop called Goko Hamono. Committed to the path of blademaking in his early 20's, his philosophy revolves around the pursuit of functional perfection in every knife coming out of his forge. Each knife is individually forged by hand and finished with a rustic look, giving each blade its individual characteristics. The convex (aka. \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHamaguri\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e) grind seen on the edge is individually done by the maker. Every time we get these, it's like Christmas.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eMade from SK4 steel, these knives are easy to sharpen and retain their edge very well thanks to its hand-forging quality. SK4 steel is commonly used as a tool steel and is not often forged by hand for kitchen knives, but boasts excellent hardening properties and can take on a very fine edge with sharpening. With Kogetsu, what you get is more than what you pay for.\u003c\/p\u003e\u003cp\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts. \u003c\/p\u003e\u003cp\u003eBrand: Kogetsu 五香刃物 \u003cbr\u003eSmith: Goko Hamono 五香刃物製作所 \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 368mm \u003cbr\u003eEdge Length: 236mm \u003cbr\u003eHandle to Tip Length: 242mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 1.5mm \u003cbr\u003eHandle Length: 128mm \u003cbr\u003eWeight: 175g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527175213249,"sku":"DDA-010-GA240","price":615.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/rn-image_picker_lib_temp_38d6fca0-f25b-46dc-867c-7d6bb4d895e1.jpg?v=1787662059"},{"product_id":"dda-010-ga270","title":"Kogetsu Carbon Sujihiki 270mm Pakka Handle","description":"\u003cdiv\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kogetsu line of knives is made by a smith working in tandem with his son under a workshop called Goko Hamono. Committed to the path of blademaking in his early 20's, his philosophy revolves around the pursuit of functional perfection in every knife coming out of his forge. Each knife is individually forged by hand and finished with a rustic look, giving each blade its individual characteristics. The convex (aka. \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHamaguri\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e) grind seen on the edge is individually done by the maker. Every time we get these, it's like Christmas.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eMade from SK4 steel, these knives are easy to sharpen and retain their edge very well thanks to its hand-forging quality. SK4 steel is commonly used as a tool steel and is not often forged by hand for kitchen knives, but boasts excellent hardening properties and can take on a very fine edge with sharpening. With Kogetsu, what you get is more than what you pay for.\u003c\/p\u003e\u003cp\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts. \u003c\/p\u003e\u003cp\u003eBrand: Kogetsu 五香刃物 \u003cbr\u003eSmith: Goko Hamono 五香刃物製作所 \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527175246017,"sku":"DDA-010-GA270","price":755.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/IMG_7412.jpg?v=1787662062"},{"product_id":"dda-010-ga300","title":"Kogetsu Carbon Sujihiki 300mm Pakka Handle","description":"\u003cdiv\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\u003ch2\u003eDetailed Spec\u003c\/h2\u003e\u003cp\u003eBrand: Kogetsu \u003cbr\u003eSmith: Goko Hamono \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 445mm \u003cbr\u003eEdge Length: 298mm \u003cbr\u003eHandle to Tip Length: 305mm \u003cbr\u003eBlade Height: 47mm \u003cbr\u003eThickness: 1.4mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 273g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e\u003cp\u003ePhoto coming soon! \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527175278785,"sku":"DDA-010-GA300","price":755.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/IMG_9157.jpg?v=1787662064"},{"product_id":"daa-025-09-fa180","title":"Kogetsu Mandai Stainless Gyuto 180mm Imitation Mahogany Handle","description":"\u003cdiv\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\u003cp\u003eThe Kogetsu line of knives is made by a smith working in tandem with his son under a workshop called Goko Hamono. Committed to the path of blademaking in his early 20's, his philosophy revolves around the pursuit of functional perfection in every knife coming out of his forge. Each knife is individually forged by hand and finished with a rustic look, giving each blade its individual characteristics. The convex (aka. Hamaguri) grind seen on the edge is individually done by the maker. Every time we get these, it's like Christmas.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003eBrand: Kogetsu 光月 \u003cbr\u003eSmith: Goko Hamono 五香刃物製作所 \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Mono Unclassified (Stainless Steel) \u003cbr\u003eHandle: Imitation Mahogany Western \u003cbr\u003eTotal Length: 298mm \u003cbr\u003eEdge Length: 178mm \u003cbr\u003eHandle to Tip Length: 185mm \u003cbr\u003eBlade Height: 46mm \u003cbr\u003eThickness: 1.5mm \u003cbr\u003eHandle Length: 114mm \u003cbr\u003eWeight: 164g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527175311553,"sku":"DAA-025-09-FA180","price":435.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/KogetsuMandaiStainlessGyuto180mmImitationMahoganyHandle_Right.jpg?v=1787662065"},{"product_id":"dda-020-fa165","title":"Kogetsu White #1 Gyuto 165mm Wine Pakka Handle","description":"\u003cdiv\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":null,2,0,\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kogetsu \u003cbr\u003eSmith: Goko Hamono \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono Yasuki White (Shirogami) #1 \u003cbr\u003eHandle: Wine Pakka Western \u003cbr\u003eTotal Length: 287mm \u003cbr\u003eEdge Length: 168mm \u003cbr\u003eHandle to Tip Length: 176mm \u003cbr\u003eBlade Height: 42mm \u003cbr\u003eThickness: 1.7mm \u003cbr\u003eHandle Length: 112mm \u003cbr\u003eWeight: 161g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527175344321,"sku":"DDA-020-FA165","price":860.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20210901_110229.jpg?v=1787662067"},{"product_id":"dda-020-fa180","title":"Kogetsu White #1 Gyuto 180mm Wine Pakka Handle","description":"\u003cdiv\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":null,2,0,\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kogetsu \u003cbr\u003eSmith: Goko Hamono \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono Yasuki White (Shirogami) #1 \u003cbr\u003eHandle: Wine Pakka Western \u003cbr\u003eTotal Length: 302mm \u003cbr\u003eEdge Length: 181mm \u003cbr\u003eHandle to Tip Length: 184mm \u003cbr\u003eBlade Height: 46mm \u003cbr\u003eThickness: 1.6mm \u003cbr\u003eHandle Length: 117mm \u003cbr\u003eWeight: 173g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527175377089,"sku":"DDA-020-FA180","price":890.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/IMG_7565.jpg?v=1787662069"},{"product_id":"dda-020-fa210","title":"Kogetsu White #1 Gyuto 210mm Wine Pakka Handle","description":"\u003cdiv class=\"video-container\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\u003cp\u003e \u003c\/p\u003e\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":null,2,0,\"15\":\"Arial\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\"\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kogetsu 光月 \u003cbr\u003eBlacksmith: Goko Hamono 五香刃物製作所 \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel: Mono Yasuki White (Shirogami) #1 \u003cbr\u003eHandle: Wine Pakka Western \u003cbr\u003eTotal Length: 330mm \u003cbr\u003eEdge Length: 206mm \u003cbr\u003eHandle to Tip Length: 208mm \u003cbr\u003eBlade Height: 49mm \u003cbr\u003eThickness: 1.4mm \u003cbr\u003eHandle Length: 120mm \u003cbr\u003eWeight: 179g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527175409857,"sku":"DDA-020-FA210","price":855.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/rn-image_picker_lib_temp_b3c000a2-29aa-4cb8-aa77-664eb0df24bb.jpg?v=1787662071"},{"product_id":"dda-020-fa240","title":"Kogetsu White #1 Gyuto 240mm Wine Pakka Handle","description":"\u003cdiv class=\"video-container\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/7bz0ZFNLgyU\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\u003cp\u003e \u003c\/p\u003e\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":null,2,0,\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kogetsu 光月 \u003cbr\u003eBlacksmith: Goko Hamono 五香刃物製作所 \u003cbr\u003eProducing Area: Chiba\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Mono Yasuki White (Shirogami) #1 \u003cbr\u003eHandle: Wine Pakka Western \u003cbr\u003eTotal Length: 362mm \u003cbr\u003eEdge Length: 234mm \u003cbr\u003eHandle to Tip Length: 240mm \u003cbr\u003eBlade Height: 52mm \u003cbr\u003eThickness: 1.5mm \u003cbr\u003eHandle Length: 120mm \u003cbr\u003eWeight: 228g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Kogetsu","offers":[{"title":"Default Title","offer_id":50527175442625,"sku":"DDA-020-FA240","price":1200.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20210901_105429.jpg?v=1787662073"},{"product_id":"ikeda-yoshikazu-yanagiba-kiritsuke-330mm-no-handle","title":"Ikeda Yoshikazu Yanagiba Kiritsuke 330mm - no handle","description":"\u003cp\u003e\u003cspan\u003eBrand: Ikeda Yoshikazu\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProfile: \u003c\/span\u003eYanagiba Kiritsuke\u003cbr\u003e\u003cspan\u003eSize: 330mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: High Carbon \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Honyaki \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTotal Length: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge Length: 330mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle to Tip Length: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Ambidextrous\u003c\/span\u003e\u003c\/p\u003e","brand":"Tosho Knife Arts","offers":[{"title":"Default Title","offer_id":50527176065217,"sku":"KK-IY-Yan330-Hon","price":1621.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/comingsoon_ef94693f-f2d6-452f-aea9-e9a50b20595c.png?v=1787662097"},{"product_id":"cma-000-718","title":"Jiro Tsuchime Wa Gyuto 225mm Taihei Tagayasan Handle (#718)","description":"\u003cp\u003e\u003cspan\u003eJiro Nakagawa-san (@jiro2310 on Instagram) is a true one-man shokunin that lives alone in the countryside. He sought out skilled craftsmen around Japan including a master sword polisher to learn the techniques of manipulating traditional materials, and have practiced the art of calligraphy for over 20 years to enhance his hand chiseling\/engraving. His unique skill sets, humility, and willingness to improve all of his domains as a craftsman make all Jiro forged items worth treasuring for years to come. We are honoured to carry his masterpieces, and cannot wait to see what amazing work he will be putting out in the future.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eJiro's blades have several unique qualities about them. Start by looking at the blade, each completed with a rustic kurouchi and kasumi finish. Each knife is imbued with a finely finished edge, the result of hand sharpening on Japanese natural stones. All of his White #1 carbon steel knives are water quenched to bolster the hardness in the blade. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eAs your gaze turns to the Wa-handle, note that they are made from a beautiful dark wood known as Tagayasan (or more generically, ironwood), crafted by Tokyo-based handlemaker Taihei. The name stems from the exceptional hardness, durability and corrosion resistance of the wood, which is commonly used for other purposes such as wooden swords. (Jiro's blades do have some extra heel height and as a result, are heavier for their size). \u003cbr\u003e\u003c\/p\u003e\u003cp\u003eFinally, the thick tang and neck are a trademark of Jiro-forged blades, done to provide even weight distribution when in use. The thick tang and neck also serve as proof of Jiro's hand lamination, rather than the pre-laminated blanks that most smiths use for convenience. \u003cbr\u003e\u003c\/p\u003e\u003cp\u003eNote: It is important to be careful when working with the tip of the knife, as Jiro prefers to taper his blades very thinly.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAs a one-man operation, the number of knives he can produce at a time is very limited and thus, each individual blade we receive from him is revered. One will not easily forget a Jiro blade after seeing one and feeling its presence. Each knife encapsulates Jiro's craftsman soul and it is impossible not to be moved by one of these. Knife purists looking for a wholly unique blade with ultimate sharpness and fantastic performance, look no further than Jiro-san's work.\u003c\/p\u003e\u003cp\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility. \u003c\/p\u003e\u003cdiv\u003e\n\u003cdiv\u003e\n\u003ci\u003e\"All things you can see that have different colours on hard steel are called Aike or Goma Hada (Sesame skin)  which shows up because some dust gets in during forging, or because of the inconsistency of carbon contents.\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eModern knife making often uses higher temperatures to avoid this happening, but it is ideal to use lower temperatures because it keeps more carbon contents inside the steel, rather than burning it away.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eIf you have ever seen any old knives that were forge-welded\/laminated by the blacksmiths themselves instead of using a pre-cladded stock\/blade blanks, you can see a lot of Aike. When you weld Jigane and Hagane at the best temperature, there is always some leftover agent for hand-laminating\/welding, which shows up as Aike or Goma Hada later.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePlease understand that he is not only trying to make a clean surface. Because edge quality is most important for us, his forging\/quenching process is made to bring out the best condition of his White #1.\" - Hokuto Aizawa, President of Hitohira.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cp\u003eBrand: Jiro \u003cbr\u003eSmith: Jiro Nakagawa \u003cbr\u003eProducing Area: Nagano\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 225mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Taihei Tagayasan \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 383mm \u003cbr\u003eEdge Length: 227mm \u003cbr\u003eHandle to Tip Length: 241mm \u003cbr\u003eBlade Height: 57mm \u003cbr\u003eThickness: 4.7mm \u003cbr\u003eHandle Length: 142mm \u003cbr\u003eWeight: 235g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eDate of manufacture: May 2025\u003cbr\u003e\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":50527182880961,"sku":"CMA-000-718","price":1165.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/rn-image_picker_lib_temp_7d4d7d82-4609-4e54-ad42-fdfbbdf385a0.jpg?v=1787662129"},{"product_id":"cma-000-657","title":"Jiro Tsuchime Wa Gyuto 240mm Taihei Tagayasan Handle (#657)","description":"\u003cp\u003e\u003cspan\u003eJiro Nakagawa-san (@jiro2310 on Instagram) is a true one-man shokunin that lives alone in the countryside. He sought out skilled craftsmen around Japan including a master sword polisher to learn the techniques of manipulating traditional materials, and have practiced the art of calligraphy for over 20 years to enhance his hand chiseling\/engraving. His unique skill sets, humility, and willingness to improve all of his domains as a craftsman make all Jiro forged items worth treasuring for years to come. We are honoured to carry his masterpieces, and cannot wait to see what amazing work he will be putting out in the future.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eJiro's blades have several unique qualities about them. Start by looking at the blade, each completed with a rustic kurouchi and kasumi finish. Each knife is imbued with a finely finished edge, the result of hand sharpening on Japanese natural stones. All of his White #1 carbon steel knives are water quenched to bolster the hardness in the blade. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eFinally, the thick tang and neck are a trademark of Jiro-forged blades, done to provide even weight distribution when in use. The thick tang and neck also serve as proof of Jiro's hand lamination, rather than the pre-laminated blanks that most smiths use for convenience. \u003cbr\u003e\u003c\/p\u003e\u003cp\u003eNote: It is important to be careful when working with the tip of the knife, as Jiro prefers to taper his blades very thinly.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAs a one-man operation, the number of knives he can produce at a time is very limited and thus, each individual blade we receive from him is revered. One will not easily forget a Jiro blade after seeing one and feeling its presence. Each knife encapsulates Jiro's craftsman soul and it is impossible not to be moved by one of these. Knife purists looking for  a wholly unique blade with ultimate sharpness and fantastic performance, look no further than Jiro-san's work.\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\u003c\/span\u003e \u003c\/p\u003e\u003cdiv\u003e\n\u003cdiv\u003e\n\u003ci\u003e\"All things you can see that have different colours on hard steel are called Aike or Goma Hada (Sesame skin)  which shows up because some dust gets in during forging, or because of the inconsistency of carbon contents.\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eModern knife making often uses higher temperatures to avoid this happening, but it is ideal to use lower temperatures because it keeps more carbon contents inside the steel, rather than burning it away.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eIf you have ever seen any old knives that were forge-welded\/laminated by the blacksmiths themselves instead of using a pre-cladded stock\/blade blanks, you can see a lot of Aike. When you weld Jigane and Hagane at the best temperature, there is always some leftover agent for hand-laminating\/welding, which shows up as Aike or Goma Hada later.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePlease understand that he is not only trying to make a clean surface. Because edge quality is most important for us, his forging\/quenching process is made to bring out the best condition of his White #1.\" - Hokuto Aizawa, President of Hitohira.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003cp\u003eBrand: Jiro かじや次郎 \u003cbr\u003eSmith: Jiro Nakagawa 中川 次郎 \u003cbr\u003eProducing Area: Nagano\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Taihei Tagayasan \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 402mm \u003cbr\u003eEdge Length: 245mm \u003cbr\u003eHandle to Tip Length: 258mm \u003cbr\u003eBlade Height: 57mm \u003cbr\u003eThickness: 4.2mm \u003cbr\u003eHandle Length: 142mm \u003cbr\u003eWeight: 236g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eDate of manufacture: October 2024\u003cbr\u003e\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":50527182913729,"sku":"CMA-000-657","price":1160.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/rn-image_picker_lib_temp_466b30bf-7f26-476f-9738-731089be2cd7.jpg?v=1787662130"},{"product_id":"cma-000-723","title":"Jiro Tsuchime Wa Sujihiki 270mm Taihei Tagayasan Handle (#723)","description":"\u003cp\u003e\u003cspan\u003eJiro Nakagawa-san (@jiro2310 on Instagram) is a true one-man shokunin that lives alone in the countryside. He sought out skilled craftsmen around Japan including a master sword polisher to learn the techniques of manipulating traditional materials, and have practiced the art of calligraphy for over 20 years to enhance his hand chiseling\/engraving. His unique skill sets, humility, and willingness to improve all of his domains as a craftsman make all Jiro forged items worth treasuring for years to come. We are honoured to carry his masterpieces, and cannot wait to see what amazing work he will be putting out in the future.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eJiro's blades have several unique qualities about them. Start by looking at the blade, each completed with a rustic kurouchi and kasumi finish. Each knife is imbued with a finely finished edge, the result of hand sharpening on Japanese natural stones. All of his White #1 carbon steel knives are water quenched to bolster the hardness in the blade. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eAs your gaze turns to the Wa-handle, note that they are made from a beautiful dark wood known as Tagayasan (or more generically, ironwood), crafted by Tokyo-based handlemaker Taihei. The name stems from the exceptional hardness, durability and corrosion resistance of the wood, which is commonly used for other purposes such as wooden swords. (Jiro's blades do have some extra heel height and as a result, are heavier for their size). \u003cbr\u003e\u003c\/p\u003e\u003cp\u003eFinally, the thick tang and neck are a trademark of Jiro-forged blades, done to provide even weight distribution when in use. The thick tang and neck also serve as proof of Jiro's hand lamination, rather than the pre-laminated blanks that most smiths use for convenience. \u003cbr\u003e\u003c\/p\u003e\u003cp\u003eNote: It is important to be careful when working with the tip of the knife, as Jiro prefers to taper his blades very thinly.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAs a one-man operation, the number of knives he can produce at a time is very limited and thus, each individual blade we receive from him is revered. One will not easily forget a Jiro blade after seeing one and feeling its presence. Each knife encapsulates Jiro's craftsman soul and it is impossible not to be moved by one of these. Knife purists looking for a wholly unique blade with ultimate sharpness and fantastic performance, look no further than Jiro-san's work.\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003c\/span\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cdiv\u003e\n\u003ci\u003e\"All things you can see that have different colours on hard steel are called Aike or Goma Hada (Sesame skin)  which shows up because some dust gets in during forging, or because of the inconsistency of carbon contents.\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eModern knife making often uses higher temperatures to avoid this happening, but it is ideal to use lower temperatures because it keeps more carbon contents inside the steel, rather than burning it away.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eIf you have ever seen any old knives that were forge-welded\/laminated by the blacksmiths themselves instead of using a pre-cladded stock\/blade blanks, you can see a lot of Aike. When you weld Jigane and Hagane at the best temperature, there is always some leftover agent for hand-laminating\/welding, which shows up as Aike or Goma Hada later.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePlease understand that he is not only trying to make a clean surface. Because edge quality is most important for us, his forging\/quenching process is made to bring out the best condition of his White #1.\" - Hokuto Aizawa, President of Hitohira.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003cp\u003eBrand: Jiro \u003cbr\u003eSmith: Jiro Nakagawa \u003cbr\u003eProducing Area: Nagano\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Taihei Tagayasan \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 429mm \u003cbr\u003eEdge Length: 271mm \u003cbr\u003eHandle to Tip Length: 287mm \u003cbr\u003eBlade Height: 43mm \u003cbr\u003eThickness: 4.7mm \u003cbr\u003eHandle Length: 143mm \u003cbr\u003eWeight: 228g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eDate of manufacture: June 2025\u003cbr\u003e\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":50527183012033,"sku":"CMA-000-723","price":1730.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20250725-151304.jpg?v=1787662132"},{"product_id":"cma-000-665","title":"Jiro Tsuchime Yo Sujihiki 210mm Tagayasan Handle (#665)","description":"\u003cp\u003e\u003cspan\u003eJiro Nakagawa-san (@jiro2310 on Instagram) is a true one-man shokunin that lives alone in the countryside. He sought out skilled craftsmen around Japan including a master sword polisher to learn the techniques of manipulating traditional materials, and have practiced the art of calligraphy for over 20 years to enhance his hand chiseling\/engraving. His unique skill sets, humility, and willingness to improve all of his domains as a craftsman make all Jiro forged items worth treasuring for years to come. We are honoured to carry his masterpieces, and cannot wait to see what amazing work he will be putting out in the future.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eJiro's blades have several unique qualities about them. Start by looking at the blade, each completed with a rustic kurouchi and kasumi finish. Each knife is imbued with a finely finished edge, the result of hand sharpening on Japanese natural stones. All of his White #1 carbon steel knives are water quenched to bolster the hardness in the blade. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eFinally, the thick tang and neck are a trademark of Jiro-forged blades, done to provide even weight distribution when in use. The thick tang and neck also serve as proof of Jiro's hand lamination, rather than the pre-laminated blanks that most smiths use for convenience. \u003cbr\u003e\u003c\/p\u003e\u003cp\u003eNote: It is important to be careful when working with the tip of the knife, as Jiro prefers to taper his blades very thinly.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAs a one-man operation, the number of knives he can produce at a time is very limited and thus, each individual blade we receive from him is revered. One will not easily forget a Jiro blade after seeing one and feeling its presence. Each knife encapsulates Jiro's craftsman soul and it is impossible not to be moved by one of these. Knife purists looking for  a wholly unique blade with ultimate sharpness and fantastic performance, look no further than Jiro-san's work.\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\u003c\/span\u003e \u003c\/p\u003e\u003cdiv\u003e\n\u003cdiv\u003e\n\u003ci\u003e\"All things you can see that have different colours on hard steel are called Aike or Goma Hada (Sesame skin)  which shows up because some dust gets in during forging, or because of the inconsistency of carbon contents.\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eModern knife making often uses higher temperatures to avoid this happening, but it is ideal to use lower temperatures because it keeps more carbon contents inside the steel, rather than burning it away.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eIf you have ever seen any old knives that were forge-welded\/laminated by the blacksmiths themselves instead of using a pre-cladded stock\/blade blanks, you can see a lot of Aike. When you weld Jigane and Hagane at the best temperature, there is always some leftover agent for hand-laminating\/welding, which shows up as Aike or Goma Hada later.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePlease understand that he is not only trying to make a clean surface. Because edge quality is most important for us, his forging\/quenching process is made to bring out the best condition of his White #1.\" - Hokuto Aizawa, President of Hitohira.\u003c\/i\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003cp\u003eBrand: Jiro かじや次郎 \u003cbr\u003eSmith: Jiro Nakagawa 中川 次郎 \u003cbr\u003eProducing Area: Nagano\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Tagayasan Western \u003cbr\u003eTotal Length: 350mm \u003cbr\u003eEdge Length: 214mm \u003cbr\u003eHandle to Tip Length: 214mm \u003cbr\u003eBlade Height: 42mm \u003cbr\u003eThickness: 3.9mm \u003cbr\u003eHandle Length: 138mm \u003cbr\u003eWeight: 236g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eDate of manufacture: November 2024\u003cbr\u003e\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":50527183208641,"sku":"CMA-000-665","price":1080.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20250211-140225.jpg?v=1787662134"},{"product_id":"cma-000-733","title":"Jiro Tsuchime Yo Sujihiki 240mm Tagayasan Handle (#733)","description":"\u003cp\u003e\u003cspan\u003eJiro Nakagawa-san (@jiro2310 on Instagram) is a true one-man shokunin that lives alone in the countryside. He sought out skilled craftsmen around Japan including a master sword polisher to learn the techniques of manipulating traditional materials, and have practiced the art of calligraphy for over 20 years to enhance his hand chiseling\/engraving. His unique skill sets, humility, and willingness to improve all of his domains as a craftsman make all Jiro forged items worth treasuring for years to come. We are honoured to carry his masterpieces, and cannot wait to see what amazing work he will be putting out in the future.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eJiro's blades have several unique qualities about them. Start by looking at the blade, each completed with a rustic kurouchi and kasumi finish. Each knife is imbued with a finely finished edge, the result of hand sharpening on Japanese natural stones. All of his White #1 carbon steel knives are water quenched to bolster the hardness in the blade. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eAs your gaze turns to the Wa-handle, note that they are made from a beautiful dark wood known as Tagayasan (or more generically, ironwood), crafted by Tokyo-based handlemaker Taihei. The name stems from the exceptional hardness, durability and corrosion resistance of the wood, which is commonly used for other purposes such as wooden swords. (Jiro's blades do have some extra heel height and as a result, are heavier for their size). \u003cbr\u003e\u003c\/p\u003e\u003cp\u003eFinally, the thick tang and neck are a trademark of Jiro-forged blades, done to provide even weight distribution when in use. The thick tang and neck also serve as proof of Jiro's hand lamination, rather than the pre-laminated blanks that most smiths use for convenience. \u003cbr\u003e\u003c\/p\u003e\u003cp\u003eNote: It is important to be careful when working with the tip of the knife, as Jiro prefers to taper his blades very thinly.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAs a one-man operation, the number of knives he can produce at a time is very limited and thus, each individual blade we receive from him is revered. One will not easily forget a Jiro blade after seeing one and feeling its presence. Each knife encapsulates Jiro's craftsman soul and it is impossible not to be moved by one of these. Knife purists looking for a wholly unique blade with ultimate sharpness and fantastic performance, look no further than Jiro-san's work.\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003c\/span\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cdiv\u003e\n\u003ci\u003e\"All things you can see that have different colours on hard steel are called Aike or Goma Hada (Sesame skin)  which shows up because some dust gets in during forging, or because of the inconsistency of carbon contents.\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eModern knife making often uses higher temperatures to avoid this happening, but it is ideal to use lower temperatures because it keeps more carbon contents inside the steel, rather than burning it away.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eIf you have ever seen any old knives that were forge-welded\/laminated by the blacksmiths themselves instead of using a pre-cladded stock\/blade blanks, you can see a lot of Aike. When you weld Jigane and Hagane at the best temperature, there is always some leftover agent for hand-laminating\/welding, which shows up as Aike or Goma Hada later.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePlease understand that he is not only trying to make a clean surface. Because edge quality is most important for us, his forging\/quenching process is made to bring out the best condition of his White #1.\" - Hokuto Aizawa, President of Hitohira.\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cp\u003eBrand: Jiro \u003cbr\u003eSmith: Jiro Nakagawa \u003cbr\u003eProducing Area: Nagano\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Tagayasan Western \u003cbr\u003eTotal Length: 383mm \u003cbr\u003eEdge Length: 245mm \u003cbr\u003eHandle to Tip Length: 248mm \u003cbr\u003eBlade Height: 41mm \u003cbr\u003eThickness: 3.2mm \u003cbr\u003eHandle Length: 136mm \u003cbr\u003eWeight: 238g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eDate of manufacture: July 2025\u003cbr\u003e\u003c\/p\u003e","brand":"Jiro","offers":[{"title":"Default Title","offer_id":50527183470785,"sku":"CMA-000-733","price":1580.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20250814-150755.jpg?v=1787662135"},{"product_id":"baa-010-52-fd270","title":"Kanehide Bessaku Hirakiri Gyuto 270mm Elastomer Handle (T)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eMany users praise the Bessaku line for offering strong cutting performance and excellent value relative to its price point.\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe Bessaku Hirakiri is a lightweight Japanese chef's knife designed for high-volume prep and professional kitchen use. Handcrafted in Seki, Japan, it features a thin 270mm mono-carbon steel blade hardened to approximately 60 HRC for excellent edge retention and easy sharpening. Its distinctive Hirakiri profile offers a long, flat cutting edge ideal for efficient push-cutting and slicing, while the ergonomic elastomer handle provides a secure, comfortable grip even during extended use.\u003c\/p\u003e\u003cp\u003eBrand: Kanehide \u003cbr\u003eProducing Area: Seki-Gifu\/ Japan \u003cbr\u003eProfile: Hirakiri Gyuto \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Semi-Stainless \u003cbr\u003eSteel: Mono Unclassified (Semi-Stainless) \u003cbr\u003eHandle: Elastomer Western \u003cbr\u003eTotal Length: 394mm \u003cbr\u003eEdge Length: 270mm \u003cbr\u003eHandle to Tip Length: 272mm \u003cbr\u003eBlade Height: 51mm \u003cbr\u003eThickness: 1.8mm \u003cbr\u003eHandle Length: 122mm \u003cbr\u003eWeight: 167g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eHardness: 60±1HRC \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":50527189860545,"sku":"BAA-010-52-FD270","price":140.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/Hiraki1.jpg?v=1787662145"},{"product_id":"baa-010-06-lga270","title":"Kanehide Bessaku Left-Handed Sujihiki 270mm Rosewood Handle","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBased in Seki-city, Kanehide makes products known for their line of highly effective, durable knives that come at affordable prices. Their no-frills approach has produced many workhorse knives known for their dependability and longevity, particularly their butcher knives. \u003c\/span\u003e\u003c\/p\u003e\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKanehide's Bessaku line is incredibly durable and resistant to warping thanks to their mono steel construction. Furthermore, they receive a special cold treatment during the quenching process of forging to further strengthen and stabilize the blades, while the rosewood handle provides reliable traction in slippery settings. For butchers and cooks working on lines where large quantities of poultry need to be processed, look no further than knives from the Kanehide Bessaku line.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kanehide \u003cbr\u003eProducing Area: Seki-Gifu\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono Unclassified (Carbon Steel) \u003cbr\u003eHandle: Rosewood Western \u003cbr\u003eTotal Length: 390mm \u003cbr\u003eEdge Length: 270mm \u003cbr\u003eHandle to Tip Length: 270mm \u003cbr\u003eBlade Height: 39mm \u003cbr\u003eThickness: 1.8mm \u003cbr\u003eHandle Length: 117mm \u003cbr\u003eWeight: 164g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eHardness: 60±1HRC \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":50527192613057,"sku":"BAA-010-06-LGA270","price":165.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/DSC02690_b4d6aee2-24d5-4f70-a294-c084d5487db3.webp?v=1787662159"},{"product_id":"baa-010-06-ga240","title":"Kanehide Bessaku Sujihiki 240mm Rosewood Handle","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u0026quot;}\"\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kanehide 兼秀 \u003cbr\u003eProducing Area: Seki-Gifu\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Semi Stainless Steel \u003cbr\u003eSteel: Mono Unclassified (Semi Stainless Steel) \u003cbr\u003eHandle: Rosewood Western \u003cbr\u003eTotal Length: 352mm \u003cbr\u003eEdge Length: 236mm \u003cbr\u003eHandle to Tip Length: 238mm \u003cbr\u003eBlade Height: 37mm \u003cbr\u003eThickness: 1.7mm \u003cbr\u003eHandle Length: 112mm \u003cbr\u003eWeight: 145g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eHardness: 60±1HRC\u003c\/p\u003e","brand":"Kanehide","offers":[{"title":"Default Title","offer_id":50527193039041,"sku":"BAA-010-06-GA240","price":110.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20210905_105911.jpg?v=1787662164"},{"product_id":"aba-ae224-fa180","title":"Kaneshige Blue #2 Stainless Clad Kurouchi Gyuto 180mm Cherry Wood Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kaneshige 堺金重\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducing Area: Kyushu\/ Japan\u003c\/span\u003e\u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Cherry Wood \u0026amp; Ebony Ferrule Octagonal \u003cbr\u003eTotal Length: 346mm \u003cbr\u003eEdge Length: 196mm \u003cbr\u003eHandle to Tip Length: 212mm \u003cbr\u003eBlade Height: 46mm \u003cbr\u003eThickness: 4.5mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 173g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Kaneshige","offers":[{"title":"Default Title","offer_id":50527193071809,"sku":"ABA-AE224-FA180","price":195.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/MTXX-MH20231230_122249575.jpg?v=1787662165"},{"product_id":"aba-ae224-fa210","title":"Kaneshige Blue #2 Stainless Clad Kurouchi Gyuto 210mm Cherry Wood Handle","description":"\u003cp\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kaneshige 堺金重\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducing Area: Kyushu\/ Japan\u003c\/span\u003e\u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Cherry Wood \u0026amp; Ebony Ferrule Octagonal \u003cbr\u003eTotal Length: 368mm \u003cbr\u003eEdge Length: 213mm \u003cbr\u003eHandle to Tip Length: 228mm \u003cbr\u003eBlade Height: 46mm \u003cbr\u003eThickness: 4.2mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 181g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Kaneshige","offers":[{"title":"Default Title","offer_id":50527193104577,"sku":"ABA-AE224-FA210","price":235.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/MTXX-MH20231230_122418035.jpg?v=1787662166"},{"product_id":"aba-ae224-fa240","title":"Kaneshige Blue #2 Stainless Clad Kurouchi Gyuto 240mm Cherry Wood Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Kaneshige 堺金重\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProducing Area: Kyushu\/ Japan\u003c\/span\u003e\u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Cherry Wood \u0026amp; Ebony Ferrule Octagonal \u003cbr\u003eTotal Length: 400mm \u003cbr\u003eEdge Length: 240mm \u003cbr\u003eHandle to Tip Length: 254mm \u003cbr\u003eBlade Height: 48mm \u003cbr\u003eThickness: 4.3mm \u003cbr\u003eHandle Length: 246mm \u003cbr\u003eWeight: 209g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Kaneshige","offers":[{"title":"Default Title","offer_id":50527193137345,"sku":"ABA-AE224-FA240","price":280.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/MTXX-MH20231230_122602382.jpg?v=1787662168"},{"product_id":"aaa-120w2k-53-fa210","title":"Hitohira Togashi White #2 Kurouchi Gyuto 210mm Tagayasan Handle","description":"\u003cp\u003eHitohira Togashi knives have some of the best steel treatment, aesthetics, and fit and finish from Hitohira. Kenji Togashi-san is a mastersmith who works almost exclusively with the family sharpener to create superb cutting tools that are extremely rewarding to sharpen. We recommend Togashi blades to cooks with a deep appreciation for craft and forging, with healthy interest in hand sharpening and polishing with whetstones.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eSmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Tagayasan \u0026amp; Ebony Ferrule Octagonal \u003cbr\u003eTotal Length: 361mm \u003cbr\u003eEdge Length: 203mm \u003cbr\u003eHandle to Tip Length: 216mm \u003cbr\u003eBlade Height: 49mm \u003cbr\u003eThickness: 2.4mm \u003cbr\u003eHandle Length: 144mm \u003cbr\u003eWeight: 184g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eSharpener: Kenya Togashi\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193465025,"sku":"AAA-120W2K-53-FA210","price":485.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20241101-150948.jpg?v=1787662183"},{"product_id":"aaa-120w2k-53-fa240","title":"Hitohira Togashi White #2 Kurouchi Gyuto 240mm Tagayasan Handle","description":"\u003cp\u003eHitohira Togashi knives have some of the best steel treatment, aesthetics, and fit and finish from Hitohira. Kenji Togashi-san is a mastersmith who works almost exclusively with the family sharpener to create superb cutting tools that are extremely rewarding to sharpen. We recommend Togashi blades to cooks with a deep appreciation for craft and forging, with healthy interest in hand sharpening and polishing with whetstones.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eSmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Tagayasan \u0026amp; Ebony Ferrule Octagonal \u003cbr\u003eTotal Length: 392mm \u003cbr\u003eEdge Length: 231mm \u003cbr\u003eHandle to Tip Length: 247mm \u003cbr\u003eBlade Height: 52mm \u003cbr\u003eThickness: 2.4mm \u003cbr\u003eHandle Length: 145mm \u003cbr\u003eWeight: 221g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eSharpener: Kenya Togashi\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193497793,"sku":"AAA-120W2K-53-FA240","price":535.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/MTXX-MH20240118_125243010.jpg?v=1787662185"},{"product_id":"aaa-025w2k-53-fb210","title":"Hitohira Togashi White #2 Kurouchi Kiritsuke Gyuto 210mm Tagayasan Handle","description":"\u003cdiv\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eHitohira Togashi knives have some of the best steel treatment, aesthetics, and fit and finish from Hitohira. Kenji Togashi-san is a mastersmith who works almost exclusively with the family sharpener to create superb cutting tools that are extremely rewarding to sharpen. We recommend Togashi blades to cooks with a deep appreciation for craft and forging, with a healthy interest in hand sharpening and polishing with whetstones.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe Togashi White #2 Kurouchi series is a great way to get a master hand-forged blade at a reasonable price. It features a prominent wide bevel which is extremely thin behind the edge. The Togashi's in-house sharpener's skill level is on display here and we are very happy to see the improvements in each batch of these. The extra attention to detail on the mirror finished choil area adds to the comfort when using a pinch grip. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eFeaturing a carbon steel edge forged from Hitachi White #2 steel, these are ideal for professional and home chefs who are appreciative of smooth cutting performance and ease of re-sharpening in their blades. Its exceptionally thin edge is made to be used with care, and the iron cladding means the entire blade needs to be kept dry as soon as possible post-usage \/ during usage. Otherwise one can expect chipping along the edge and the patina can easily turn to rust. However, if you treat it with respect and use it slowly at first, you won't have any issues. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIf you are looking for a blade that has a great potential sharpness, and nimble in hand-feel blade, these rustic Togashi blades are the ones for you.\u003c\/span\u003e\u003c\/p\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Kiritsuke Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Tagayasan \u0026amp; Ebony Ferrule Octagonal\u003cbr\u003eTotal Length: 360mm \u003cbr\u003eEdge Length: 198mm \u003cbr\u003eHandle to Tip Length: 212mm \u003cbr\u003eBlade Height: 51mm \u003cbr\u003eThickness: 2.1mm \u003cbr\u003eHandle Length: 142mm \u003cbr\u003eWeight: 183g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eSharpener: Kenya Togashi\u003c\/div\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193530561,"sku":"AAA-025W2K-53-FB210","price":520.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20220705_140823.jpg?v=1787662186"},{"product_id":"aaa-025w2k-53-fb240","title":"Hitohira Togashi White #2 Kurouchi Kiritsuke Gyuto 240mm Tagayasan Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHitohira Togashi knives have some of the best steel treatment, aesthetics, and fit and finish from Hitohira. Kenji Togashi-san is a mastersmith who works almost exclusively with the family sharpener to create superb cutting tools that are extremely rewarding to sharpen. We recommend Togashi blades to cooks with a deep appreciation for craft and forging, with healthy interest in hand sharpening and polishing with whetstones.\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Togashi White #2 Kurouchi series is a great way to get a master hand-forged blade at a reasonable price. It features a prominent wide bevel which is extremely thin behind the edge. The Togashi's in-house sharpener's skill level is on display here and we are very happy to see the improvements in each batch of these. The extra attention to detail on the mirror finished choil area adds to the comfort when using a pinch grip.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eFeaturing a carbon steel edge forged from Hitachi White #2 steel, these are ideal for professional and home chefs who are appreciative of smooth cutting performance and ease of re-sharpening in their blades. Its exceptionally thin edge is made to be used with care, and the iron cladding means the entire blade needs to be kept dry as soon as possible post-usage \/ during usage. Otherwise one can expect chipping along the edge and the patina can easily turn to rust. However, if you treat it with respect and use it slowly at first, you won't have any issues.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eIf you are looking for a blade that has a great potential sharpness, and nimble in hand-feel blade, these rustic Togashi blades are the ones for you.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eSmith: Togashi Blacksmith \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Kiritsuke Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Tagayasan \u0026amp; Ebony Ferrule Octagonal \u003cbr\u003eTotal Length: 389mm \u003cbr\u003eEdge Length: 225mm \u003cbr\u003eHandle to Tip Length: 244mm \u003cbr\u003eBlade Height: 54mm \u003cbr\u003eThickness: 2.5mm \u003cbr\u003eHandle Length: 145mm \u003cbr\u003eWeight: 213g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eSharpener: Kenya Togashi\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193563329,"sku":"AAA-025W2K-53-FB240","price":565.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/rn-image_picker_lib_temp_1cc6a70f-43f6-4920-a5a1-9b2cfc6dc350.jpg?v=1787662187"},{"product_id":"aaa-120w2k-53-ga270","title":"Hitohira Togashi White #2 Kurouchi Sujihiki 270mm Tagayasan Handle","description":"\u003cp\u003eHitohira Togashi knives have some of the best steel treatment, aesthetics, and fit and finish from Hitohira. Kenji Togashi-san is a mastersmith who works almost exclusively with the family sharpener to create superb cutting tools that are extremely rewarding to sharpen. We recommend Togashi blades to cooks with a deep appreciation for craft and forging, with a healthy interest in hand sharpening and polishing with whetstones.\u003cbr\u003e\u003cbr\u003eThe Togashi White #2 Kurouchi series is a great way to get a master hand-forged blade at a reasonable price. It features a prominent wide bevel which is extremely thin behind the edge. The Togashi's in-house sharpener's skill level is on display here and we are very happy to see the improvements in each batch of these. The extra attention to detail on the mirror finished choil area adds to the comfort when using a pinch grip.\u003cbr\u003e\u003cbr\u003eFeaturing a carbon steel edge forged from Hitachi White #2 steel, these are ideal for professional and home chefs who are appreciative of smooth cutting performance and ease of re-sharpening in their blades. Its exceptionally thin edge is made to be used with care, and the iron cladding means the entire blade needs to be kept dry as soon as possible post-usage \/ during usage. Otherwise one can expect chipping along the edge and the patina can easily turn to rust. However, if you treat it with respect and use it slowly at first, you won't have any issues.\u003cbr\u003e\u003cbr\u003eIf you are looking for a blade that has a great potential sharpness, and nimble in hand-feel blade, these rustic Togashi blades are the ones for you.\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Tagayasan \u0026amp; Ebony Ferrule Octagonal\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 421mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 263mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 276mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 40.3mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 2.6mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 145mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 182g\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193628865,"sku":"AAA-120W2K-53-GA270","price":350.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20220721_132810.jpg?v=1787662191"},{"product_id":"aaa-140tyh000yob1-49-fa240","title":"Hitohira Togashi Yohei Blue #1 Mizu Honyaki Gyuto 240mm Ebony Handle (#049\/ Saya)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eYohei is a pseudonym for a highly renowned sharpener in Sakai city, known for his thin, consistent profile and excellent convex grind (Hamaguri-style). For many years, Yohei apprenticed under a master knifemaker in Sakai before opening up his own workshop in the late 2010's\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAdding to the rarity of this piece is the fact that Blue #1 steel was used, and was quenched during the winter (although there is no stamp on the blade to indicate this quality, it has been verbally confirmed by the maker). The quenching water is not temperature controlled by the smith, meaning the water will be affected by the weather. The water during the winter season is at the lowest temperature creating even more drastic hardening effect than the blades done in other seasons. This creates comparatively harder and more wear resistant blade.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e Compared to its cousin White #1 carbon steel, the Blue #1 steel is much more wear resistant and time-consuming to achieve a fine finish. The \u003cem data-mce-fragment=\"1\"\u003esharpener \/ blade-shaper\u003c\/em\u003e (a craftsperson is in charge of bringing out the character and performance from a forged blade, in this case 'Yohei'\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e) in Japan often flat out refuse to accept the commission on the ultra hard, extremely time-consuming and dangerous task of Blue #1 Honyaki blade. \u003cbr\u003e\u003cbr\u003eT\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ehis is one of the reasons why well-shaped (a.k.a high-performing) and finely finished Blue #1 forged Honyaki blades are very hard to find. We hope the lucky owners of these fine blades enjoy the essence of dedication and the performance for years (maybe even a generation or two!) to come\u003c\/span\u003e.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Honyaki Yasuki Blue (Aogami) #1 \u003cbr\u003eHandle: Taihei Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 388mm \u003cbr\u003eEdge Length: 225mm \u003cbr\u003eHandle to Tip Length: 240mm \u003cbr\u003eBlade Height: 50mm \u003cbr\u003eThickness: 2.4mm \u003cbr\u003eHandle Length: 146mm \u003cbr\u003eWeight: 176g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Yohei\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193792705,"sku":"AAA-140TYH000YOB1-49-FA240","price":3449.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20220202_115602.jpg?v=1787662200"},{"product_id":"hitohira-togashi-yohei-white-1-mizu-honyaki-sujihiki-270mm-taihei-ebony-handle-064","title":"Hitohira Togashi Yohei White #1 Mizu Honyaki Sujihiki 270mm Ebony Handle (#064)","description":"\u003cp\u003e\u003cstrong\u003e*This knife has been discounted due to some cosmetic scratches. Please see last photo or email us at info@toshoknifearts.com for further inquires.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eYohei is a pseudonym for a highly renowned sharpener in Sakai city, known for his thin, consistent profile and excellent convex grind (Hamaguri-style). For many years, Yohei apprenticed under a master knifemaker in Sakai before opening up his own workshop in the late 2010's\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Honyaki Yasuki White (Shirogami) #1 \u003cbr\u003eHandle: Taihei Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 418mm \u003cbr\u003eEdge Length: 252mm \u003cbr\u003eHandle to Tip Length: 271mm \u003cbr\u003eBlade Height: 38mm \u003cbr\u003eThickness: 2.2mm \u003cbr\u003eHandle Length: 146mm \u003cbr\u003eWeight: 141g \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eSharpener: Yohei\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193825473,"sku":"AAA-140TYH064-49-GA270","price":2066.25,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/Togashi_Honyaki_Product_Shot-3.jpg?v=1787662202"},{"product_id":"hitohira-tp-180mm-gyuto","title":"Hitohira TP Gyuto 180mm Wine Pakka Handle","description":"\u003cp\u003eTP line is perfect for any cook who is looking for a high performing blade with a long-lasting edge with minimum rust management. (actually, who wouldn't want this?) The blade is relatively thin at the edge, and it can chip if used without proper technique or understanding. Regardless, these are some of the most popular gifts as well as investments in one's tool kit at Tosho. \u003cbr\u003e\u003c\/p\u003e\u003cp\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Echizen-Fukui\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: R2 Steel, Soft Stainless Clad \u003cbr\u003eHandle: Wine Pakka Western \u003cbr\u003eTotal Length: 306mm \u003cbr\u003eEdge Length: 180mm \u003cbr\u003eHandle to Tip Length: 185mm \u003cbr\u003eBlade Height: 43mm \u003cbr\u003eThickness: 1.7mm \u003cbr\u003eHandle Length: 120mm \u003cbr\u003eWeight: 141g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193989313,"sku":"DAA-020-FA180","price":305.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/HitohiraTPGyuto180mmWinePakkaHandle_Right.jpg?v=1787662208"},{"product_id":"hitohira-tp-210mm-gyuto","title":"Hitohira TP Gyuto 210mm Wine Pakka Handle","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ciframe width=\"460\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/xsEOJLObt-E\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTP line is perfect for any cook who is looking for a high performing blade with a long-\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003elasting edge with minimum rust management. (actually, who wouldn't want this?) The blade is relatively thin at the edge, and it can chip if used without proper technique or understanding. Regardless, these are some of the most popular gifts as well as investments in one's tool kit at Tosho. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003ca href=\"https:\/\/www.youtube.com\/watch?v=xvFZjo5PgG0\" title=\"EASTER EGG\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e🥚\u003c\/span\u003e\u003c\/a\u003e\u003cbr\u003eProducing Area: Echizen-Fukui\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eStainless Steel\u003c\/span\u003e\u003cbr\u003eSteel: R2 Steel, Soft Stainless Clad \u003cbr\u003eHandle: Wine Pakka Western \u003cbr\u003eTotal Length: 340mm \u003cbr\u003eEdge Length: 212mm \u003cbr\u003eHandle to Tip Length: 216mm \u003cbr\u003eBlade Height: 45mm \u003cbr\u003eThickness: 1.5mm \u003cbr\u003eHandle Length: 120mm \u003cbr\u003eWeight: 156g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527194022081,"sku":"DAA-020-FA210","price":340.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20211021_110334.jpg?v=1787662210"},{"product_id":"aaa-641-01-fa180","title":"Hitohira Vintage SK Gyuto 180mm Tagayasan Handle (No Bolster)","description":"\u003cdiv\u003e\u003cspan style=\"color: #c61919;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cp\u003eProduced around the 1990's\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Tagayasan Western \u003cbr\u003eTotal Length: 300mm \u003cbr\u003eEdge Length: 183mm \u003cbr\u003eHandle to Tip Length: 187mm \u003cbr\u003eBlade Height: 24mm \u003cbr\u003eThickness: 1.8mm \u003cbr\u003eHandle Length: 112mm \u003cbr\u003eWeight: 125g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527194218689,"sku":"AAA-641-01-FA180","price":75.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20231102-143714.jpg?v=1787662220"},{"product_id":"aaa-640-01-fa195","title":"Hitohira Vintage SK Gyuto 195mm Pakka Handle","description":"\u003cdiv\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\"\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cp\u003eProduced around 1990's\u003c\/p\u003e\u003cdiv\u003e\u003c\/div\u003e\u003cdiv\u003e\u003c\/div\u003eBrand: Hitohira ひとひら \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 195mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Pakka Western \u003cbr\u003eTotal Length: 320mm \u003cbr\u003eEdge Length: 194mm \u003cbr\u003eHandle to Tip Length: 197mm \u003cbr\u003eBlade Height: 43mm \u003cbr\u003eThickness: 1.2mm \u003cbr\u003eHandle Length: 124mm \u003cbr\u003eWeight: 145g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527194251457,"sku":"AAA-640-01-FA195","price":95.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20230803_153941.jpg?v=1787662221"},{"product_id":"aaa-641-01-fa270","title":"Hitohira Vintage SK Gyuto 270mm Ebony Handle (No Bolster)","description":"\u003cdiv\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility. \u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\u003cdiv\u003eProduced around 1990's\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cp\u003eBrand: Hitohira ひとひら (一片) \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Mono SK High Carbon \u003cbr\u003eHandle: Ebony Western \u003cbr\u003eTotal Length: 408mm \u003cbr\u003eEdge Length: 275mm \u003cbr\u003eHandle to Tip Length: 280mm \u003cbr\u003eBlade Height: 53mm \u003cbr\u003eThickness: 2.7mm \u003cbr\u003eHandle Length: 127mm \u003cbr\u003eWeight: 221g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527194284225,"sku":"AAA-641-01-FA270","price":110.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/HitohiraVintageSKGyuto270mmEbonyHandle_NoBolster_Right.jpg?v=1787662222"},{"product_id":"aaa-642-01-fa240","title":"Hitohira Vintage SKD Gyuto 240mm Rosewood Handle (No Bolster)","description":"\u003cdiv\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\u003cdiv\u003eProduced around 1990's\u003c\/div\u003e\u003cdiv\u003e\u003c\/div\u003e\u003cp\u003eBrand: Hitohira ひとひら (一片) \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Semi Stainless Steel \u003cbr\u003eSteel: Mono SKD-11 \u003cbr\u003eHandle: Rosewood Western \u003cbr\u003eTotal Length: 363mm \u003cbr\u003eEdge Length: 244mm \u003cbr\u003eHandle to Tip Length: 247mm \u003cbr\u003eBlade Height: 45mm \u003cbr\u003eThickness: 1.7mm \u003cbr\u003eHandle Length: 117mm \u003cbr\u003eWeight: 141g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527194349761,"sku":"AAA-642-01-FA240","price":92.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/HitohiraVintageSKDGyuto240mmRosewoodHandle_NoBolster_Right.jpg?v=1787662226"},{"product_id":"aaa-617b2ny-02-fa210","title":"Hitohira TD Blue #2 Stainless Clad Nashiji Yo Gyuto 210mm Walnut Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor Hitohira all lines, there are abbreviations and pseudonyms to organize and identify the products. If you have any questions about the individual craftsman involved, send us an email, and we can do our best to clarify within our limits. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe TD Blue #2 line is a perfect blade to get a taste of carbon steel without the full maintenance headache, thanks to the stainless cladding that protects most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe find this construction to be the best of both types of steel, and hope more people try out this amazing high-carbon steel!  (one must keep clean and dry the whole blade often to prevent it from rusting, and a benign discolouration\/patina will form regardless). \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Walnut Western \u003cbr\u003eTotal Length: 350mm \u003cbr\u003eEdge Length: 210mm \u003cbr\u003eHandle to Tip Length: 216mm \u003cbr\u003eBlade Height: 47mm \u003cbr\u003eThickness: 3.9mm \u003cbr\u003eHandle Length: 135mm \u003cbr\u003eWeight: 186g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527195726017,"sku":"AAA-617B2NY-02-FA210","price":265.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/HitohiraTDBlue_2StainlessCladNashijiYoGyuto210mmWalnutHandle_Right.jpg?v=1787662252"},{"product_id":"aaa-617b2ny-02-ga240","title":"Hitohira TD Blue #2 Stainless Clad Nashiji Yo Sujihiki 240mm Walnut Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe TD Blue #2 line is a perfect blade to get a taste of carbon steel without the full maintenance headache, thanks to the stainless cladding that protects most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eWe find this construction to be the best of both types of steel, and hope more people try out this amazing high-carbon steel!  (one must keep clean and dry the whole blade often to prevent it from rusting, and a benign discolouration\/patina will form regardless).\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (filet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Sujihiki \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Stainless Clad \u003cbr\u003eHandle: Walnut Western \u003cbr\u003eTotal Length: 382mm \u003cbr\u003eEdge Length: 242mm \u003cbr\u003eHandle to Tip Length: 248mm \u003cbr\u003eBlade Height: 34mm \u003cbr\u003eThickness: 3.6mm \u003cbr\u003eHandle Length: 132mm \u003cbr\u003eWeight: 158g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527195857089,"sku":"AAA-617B2NY-02-GA240","price":295.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/HitohiraTDBlue_2StainlessCladNashijiYoSujihiki240mmWalnutHandle_Right.jpg?v=1787662259"},{"product_id":"aaa-615sln-02-fa210","title":"Hitohira TD SLD Nashiji Gyuto 210mm Walnut Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor Hitohira all lines, there are abbreviations and pseudonyms to organize and identify the products. If you have any questions about the individual craftsman involved, send us an email, and we can do our best to clarify within our limits. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eThe TD SLD line is a perfect blade to get a taste of semi-stainless steel without the full maintenance headache, thanks to the stainless cladding that protects most of the surface area from rust, while you can enjoy the long edge life and sharpness of SLD steel.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Semi Stainless Steel \u003cbr\u003eSteel: SLD, Soft Stainless Clad \u003cbr\u003eHandle: Walnut \u0026amp; Bird's Eye Maple Ferrule Octagonal \u003cbr\u003eTotal Length: 366mm \u003cbr\u003eEdge Length: 214mm \u003cbr\u003eHandle to Tip Length: 228mm \u003cbr\u003eBlade Height: 47mm \u003cbr\u003eThickness: 3.2mm \u003cbr\u003eHandle Length: 136mm \u003cbr\u003eWeight: 169g \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527195955393,"sku":"AAA-615SLN-02-FA210","price":265.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20220315_152823.jpg?v=1787662263"},{"product_id":"aaa-615sltm-05-fa210","title":"Hitohira TD SLD Tsuchime Gyuto 210mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eThe TD SLD line is a perfect blade to get a taste of semi-stainless steel without the full maintenance headache, thanks to the stainless cladding that protects most of the surface area from rust, while you can enjoy the long edge life and sharpness of SLD steel.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Sanjo-Niigata\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Semi Stainless Steel \u003cbr\u003eSteel: SLD, Soft Stainless Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule D-Shape \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eTotal Length: 380mm\u003cbr\u003eEdge Length: 208mm\u003cbr\u003eHandle to Tip Length: 225mm \u003cbr\u003eBlade Height: 46.4mm\u003cbr\u003eThickness: 4.5mm\u003cbr\u003eHandle Length: 136.4mm\u003cbr\u003eWeight: 159g\u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527196020929,"sku":"AAA-615SLTM-05-FA210","price":245.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/rn-image_picker_lib_temp_97cc984f-38fb-49cd-a217-2f2a384ead84.jpg?v=1787662266"}],"url":"https:\/\/toshoknifearts.shop\/collections\/chef-s-slicing-knives.oembed?page=3","provider":"toshoknifearts.shop","version":"1.0","type":"link"}