{"title":"Super Nice Gifts","description":null,"products":[{"product_id":"windmuhlenmesser-k5-6-75-santoku-carbon-plum","title":"Windmühlenmesser K5 6.75\" Santoku Carbon Plum Handle","description":"\u003cp\u003eThe Windmühlenmesser K series knives are inspired by classic Japanese double bevel designs. They have impressively thin geometry and are easy to sharpen, making them a shop favorite. The blades feature a \"blue\" glaze, a shiny final polish achieved by using a synthetic stone powder. The ergonomic handles are hand polished and shaped in house.\u003c\/p\u003e\n\u003cp\u003eThese are made with a European carbon steel with at least 1% carbon steel with the addition of vanadium. It is similar to Japanese aogami 2 steel (but with vanadium), which gives it excellent edge life and toughness. Toughness aside, they are ground thin for smooth cutting and will not tolerate misuse.\u003c\/p\u003e","brand":"Robert Herder - Windmühlenmesser","offers":[{"title":"Default Title","offer_id":36249122635928,"sku":"9745,1855,04000","price":268.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02625_315952b6-02fe-4e42-bdf0-552ebcc8cd30.jpg?v=1736807742"},{"product_id":"benchmade-15200org-altitude","title":"Discontinued Benchmade 15200ORG Altitude","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis Benchmade model has been officially discontinued and is no longer being produced. We’ve secured a small remaining batch, and this may be your last opportunity to pick one up before they disappear from the market.\u003c\/p\u003e\n\u003cp\u003eDesigned for backcountry adventure; for the hunter who counts every ounce. The ultimate lightweight hunting knife features the incredible edge performance for CPM-S90V blade steel and unique carbon fiber micro scales for dexterity and control not typically found in skeletonized knives. The Altitude™ continues to take hunting performance to new heights. Made in USA.\u003c\/p\u003e\n\u003cp\u003eBenchmade knives are, in our opinion, one of the best everyday utility knives on the market. They are made in Oregon City, Oregon. Their heat treatments and locking mechanisms are top quality and they have a rock-solid Limited Lifetime Warranty.\u003c\/p\u003e\n\u003cp\u003ePocket knife laws vary from state to state, city to city. Please check your locals laws regarding pocket knife lengths and assist mechanisms.\u003c\/p\u003e\n\u003cp\u003eNo International Shipping. No discounts available.\u003c\/p\u003e","brand":"Benchmade","offers":[{"title":"Default Title","offer_id":36250529890456,"sku":"15200ORG","price":255.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC08398_9e0a7e4b-7804-44b8-84b2-7da96b48b15f.jpg?v=1763061990"},{"product_id":"windmuhlenmesser-kb2-8-75-bread-knife-stainless-walnut","title":"Windmühlenmesser KB2 8.75\" Bread Knife Stainless Walnut Handle","description":"\u003cp\u003eThis bread knife has a serrated edge on both sides; a great ambidextrous option with long edge life! Moves smoothly through tough crusts but is gentle on soft crumbs.\u003c\/p\u003e\n\u003cp\u003eThe Windmühlenmesser K series knives are inspired by classic Japanese double bevel designs. They have thin geometry and are easy to sharpen, making them a shop favorite. The blades feature a 'blue' glaze, a shiny final polish from natural stone powder. The ergonomic handles are hand polished and shaped.\u003c\/p\u003e\n\u003cp\u003eThese are made with a proprietary stainless steel (chromium, molybdenum, vanadium) which is harder than the average European stainless steel. They have good edge life and toughness, but are ground thin for smooth cutting and will not tolerate misuse. Twisting on the cutting board or cutting hard items like bones or frozen food is not recommended. No Dishwasher use.\u003c\/p\u003e","brand":"Robert Herder - Windmühlenmesser","offers":[{"title":"Default Title","offer_id":36252752281752,"sku":"9735,1958,18000","price":328.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02498_0773162d-2b63-4fa8-b707-2907376bc585.jpg?v=1736804943"},{"product_id":"windmuhlenmesser-kb2-8-75-bread-knife-stainless-plum","title":"Windmühlenmesser KB2 8.75\" Bread Knife Stainless Plum Handle","description":"\u003cp\u003eThis bread knife has a serrated edge on both sides; a great ambidextrous option with long edge life! Moves smoothly through tough crusts but is gentle on soft crumbs.\u003c\/p\u003e\n\u003cp\u003eThe Windmühlenmesser K series knives are inspired by classic Japanese double bevel designs. They have thin geometry and are easy to sharpen, making them a shop favorite. The blades feature a 'blue' glaze, a shiny final polish from natural stone powder. The ergonomic handles are hand polished and shaped.\u003c\/p\u003e\n\u003cp\u003eThese are made with a proprietary stainless steel (chromium, molybdenum, vanadium) which is harder than the average European stainless steel. They have good edge life and toughness, but are ground thin for smooth cutting and will not tolerate misuse. Twisting on the cutting board or cutting hard items like bones or frozen food is not recommended. No Dishwasher use.\u003c\/p\u003e","brand":"Robert Herder - Windmühlenmesser","offers":[{"title":"Default Title","offer_id":36252752773272,"sku":"9735,1958,04000","price":298.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02593_7bd1229b-04e4-4089-976b-13baf3685cc7.jpg?v=1736807281"},{"product_id":"windmuhlenmesser-k-chef-9-stainless-walnut","title":"Windmühlenmesser K Chef 9\" Stainless Walnut Handle","description":"\u003cp\u003eThe Windmühlenmesser K series knives are inspired by classic Japanese double bevel designs. They have thin geometry and are easy to sharpen, making them a shop favorite. The blades feature a 'blue' glaze, a shiny final polish from natural stone powder. The ergonomic handles are hand polished and shaped.\u003c\/p\u003e\n\u003cp\u003eThese are made with a proprietary stainless steel (chromium, molybdenum, vanadium) which is harder than the average European stainless steel. They have good edge life and toughness, but are ground thin for smooth cutting and will not tolerate misuse. \u003c\/p\u003e","brand":"Robert Herder - Windmühlenmesser","offers":[{"title":"Default Title","offer_id":36252846588056,"sku":"9735,1952,180000","price":392.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02508_27006c02-81b7-47cb-a664-928198ab7365.jpg?v=1736805202"},{"product_id":"windmuhlenmesser-k-chef-9-carbon-plum","title":"Windmühlenmesser K Chef 9\" Carbon Plum Handle","description":"\u003cp\u003eThe Windmühlenmesser K series knives are inspired by classic Japanese double bevel designs. They have impressively thin geometry and are easy to sharpen, making them a shop favorite. The blades feature a \"blue\" glaze, a shiny final polish achieved by using a synthetic stone powder. The ergonomic handles are hand polished and shaped in house.\u003c\/p\u003e\n\u003cp\u003eThese are made with a European carbon steel with at least 1% carbon steel with the addition of vanadium. It is similar to Japanese aogami 2 steel (but with vanadium), which gives it excellent edge life and toughness. Toughness aside, they are ground thin for smooth cutting and will not tolerate misuse.\u003c\/p\u003e","brand":"Robert Herder - Windmühlenmesser","offers":[{"title":"Default Title","offer_id":36252849275032,"sku":"9745,1852,040000","price":362.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02603_3f1e4175-1613-487d-9ab0-39b7dfb7152d.jpg?v=1736807422"},{"product_id":"windmuhlenmesser-series-1922-7-chefs-knife-on-order","title":"Windmühlenmesser Series 1922 7\" Chef Knife Carbon Walnut Handle","description":"\u003cp\u003eThe 1922 mid-point, compact 7\" chef's knife is perfect for a smaller prep space or board. Carbon Steel with walnut handle.\u003c\/p\u003e\n\u003cp\u003eThese knives have been made to commemorate the 140th year anniversary at Windmuehlenmesser, and are identical to represent original craftsmanship in 1922; the 'Golden Times'. These knives are die-forged with a small, classic bolster, dry fine-ground, and blue glazed by hand. Made with high-grade carbon steel, they have a hardness of 60 HRC and are handled with walnut wood, hand-shaped and sanded.\u003c\/p\u003e\n\u003cp\u003eRobert Herder Windmühlenmesser knives are made in Solingen, Germany, and still utilize old hand-work techniques. Their fine, hand-ground blades are extremely light and ground thin- they offer a great cutting feel that is not possible with chunky, mechanized-ground blades. Paired with a slight convexity, it makes for reduced friction and sticking during cutting.\u003c\/p\u003e\n\u003cp\u003eWindmühlenmesser has worked hard to establish an extensive apprenticeship program at their workshop. There, craftspeople work to preserve old techniques that have nearly disappeared from Solingen.\u003c\/p\u003e","brand":"Robert Herder - Windmühlenmesser","offers":[{"title":"Default Title","offer_id":37410832318616,"sku":"9218,1499,700,1802","price":344.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02716_86565069-cbb1-4416-a63f-260a8dc85e0f.jpg?v=1736810366"},{"product_id":"fontenille-pataud-sperone-12cm-pocket-knife-carved-pinned-cow-bone-lockback","title":"Fontenille Pataud Sperone 12cm Pocket Knife Stainless Lockback Carved Pinned Cow Bone","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003eHand made in France by Fontenille Pataud stainless blade, stainless bolsters and hand filed spring and locking release at the butt of handle which is hafted in hand carved cow bone with nickel pin inlays.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 'Corsican Vendetta' knife was invented in Thiers for tourists visiting Corsica in the latter half of the 19th century. It has made it's way into the lexicon of regional French knives even though it owes it's origin to imagination.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFontenille Pataud is a small family business located in Thiers, in the beautiful Auvergne region in France. Thiers is world famous for its manufacturing of knives and cutlery.\u003c\/p\u003e\n\u003cp\u003eThey are well known for their Laguiole style knives, but other regional styles including the Vendetta (from Corsica), Yssingeaux, Saint-Bernard, and Basque knives.\u003c\/p\u003e","brand":"Fontenille Pataud","offers":[{"title":"Default Title","offer_id":37545621749912,"sku":"S1AIGOS","price":528.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07243_17816987-c2b1-4d43-9987-054804dcf370.jpg?v=1766191251"},{"product_id":"fontenille-pataud-laguiole-sport-13cm-pocket-knife-watch-mechanism-lockback","title":"Fontenille Pataud Laguiole Sport 13cm Pocket Knife Stainless Lockback Watch Mechanism","description":"\u003cp\u003e\n\u003cspan lang=\"EN-US\"\u003eThe Laguiole Sport knife was created in 2003 with Robert Beillonnet, awarded best French knife maker in 1997 and 2000.\u003c\/span\u003e \u003cspan lang=\"EN-US\"\u003eThis Sport Laguiole knife the best large Laguiole locking blade of the market. \u003c\/span\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cspan lang=\"EN-US\"\u003eIts solid 3.50 mm thick blade is safely locked while using, thanks to its precision mechanism. A solid blade stop is provided to hold a long life edge. A nice horizontal-vertical wearing leather sheath with a sharpener (both made in France) is included.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Laguiole knife has a distinctive design influenced by the Spanish Navaja. A smaller, more tactile version was made for the sheep-herders on the Aubrac plateau in France, and was named after the town Laguiole. In addition to the iconic ‘bee’ or ‘fly’ on the spring, typically they feature a semi yataghan shaped blade, a slip joint mechanism with a slim tapered handle made from natural material, traditionally cow horn.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe name and design of ‘Laguiole’ fell into public domain, and can legally be manufactured all over the world by anyone, so it is important to distinguish the different makers of the Laguiole style, as there are vast differences in quality of manufacture and material.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFontenille Pataud is a small family business located in the beautiful Thiers, Auvergne region in France. Thiers is world famous for its manufacturing of knives and cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey are well known for their Laguiole style knives, but other regional styles including the Vendetta (from Corsica), Yssingeaux, Saint-Bernard, and Basque knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fontenille Pataud","offers":[{"title":"Default Title","offer_id":37552905027736,"sku":"L5ENG","price":448.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07202_24e29615-5939-4d87-aabd-83ad787649f7.jpg?v=1766190698"},{"product_id":"fontenille-pataud-laguiole-magnum-sommelier-pocket-knife-carved-pinned-buffalo-horn-tip","title":"Fontenille Pataud Laguiole Magnum Sommelier Pocket Knife Carved Pinned Buffalo Horn Tip","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe Fontenille Pataud Magnum corkscrew has a comfortable full grip, well shaped uncramped cork screw and patented one piece steel multi step lever. Easy on the bottle, hand and eyes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe name and design of ‘Laguiole’ fell into public domain, and can legally be manufactured all over the world by anyone, so it is important to distinguish the different makers of the Laguiole style, as there are vast differences in quality of manufacture and material.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFontenille Pataud is a small family business located in the beautiful Thiers, Auvergne region in France. Thiers is world famous for its manufacturing of knives and cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey are well known for their Laguiole style knives, but other regional styles including the Vendetta (from Corsica), Yssingeaux, Saint-Bernard, and Basque knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fontenille Pataud","offers":[{"title":"Default Title","offer_id":37552957882520,"sku":"LMAGPCNAIG","price":538.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07411_cfe39393-1a60-4ed9-aa7e-253e736746bb.jpg?v=1766254726"},{"product_id":"fontenille-pataud-basque-12cm-pocket-knife-horn-tip","title":"Fontenille Pataud Basque 12cm Pocket Knife Horn Tip","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand made in France by Fontenille Pataud featuring a stainless blade, stainless bolster and hand filed spring.  Handle is hafted in horn tip with stainless rivets.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe old style Rosette rivets on the handle have been modified to a simpler pin, but still maintains the old design element of the Basque pocket knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e Fontenille Pataud is a small family business located in Thiers, in the beautiful Auvergne region in France. Thiers is world famous for its manufacturing of knives and cutlery.\u003c\/p\u003e\n\u003cp\u003eThey are well known for their Laguiole style knives, but other regional styles including the Vendetta (from Corsica), Yssingeaux, Saint-Bernard, and Basque knives.\u003c\/p\u003e","brand":"Fontenille Pataud","offers":[{"title":"Default Title","offer_id":37605183357080,"sku":"BPC","price":268.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07393_51e51143-13b8-429f-9f80-1a9e7660112b.jpg?v=1766195120"},{"product_id":"hado-sumi-165mm-nakiri-shirogami-2-kurouchi-finish-burnt-oak","title":"Hado Sumi 165mm Nakiri Shirogami 2 Kurouchi Finish Burnt Oak","description":"\u003cp\u003eThe Hado Sumi line is a  hand forged shirogami 2 blade with a rustic style kurouchi finished soft iron cladding. Handle is octagonal burnt oak sealed with a thin clear urushi lacquer coating.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"142\" data-end=\"474\"\u003eHADO is based in Sakai, Japan, launched in 2019 by Fukui \u0026amp; Co. Ltd. The brand was influenced by Tadataka Maruyama, a former sales and warehouse manager at Fukui \u0026amp; Co., whose passion for craftsmanship led him to train for three years with master sharpeners in Sakai. With the support of company president Motonari Fukui, HADO was created to foster Maruyama’s journey and uphold Sakai's sharpening traditions. Though Maruyama has since pursued his own independent work, his influence remains central to HADO’s approach.\u003c\/p\u003e\n\u003cp data-start=\"925\" data-end=\"1248\"\u003eHADO works with some of Sakai’s most respected blacksmiths—including Yoshikazu Tanaka and Satoshi Nakagawa—who forge blades from a number of premium steels as well as high-grade pre-laminated stock. These are then sharpened and finished by HADO’s in-house team, ensuring exceptional craftsmanship in consistent geometry and refined edges.\u003c\/p\u003e","brand":"Fukui","offers":[{"title":"Default Title","offer_id":37778643648664,"sku":"1000102","price":425.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02988_cc862197-cfbe-4005-b05d-bd20674c8163.jpg?v=1736889229"},{"product_id":"hado-sumi-135mm-ko-bunka-shirogami-2-kurouchi-finish-burnt-oak","title":"Hado Sumi 135mm Ko-Bunka Shirogami 2 Kurouchi Finish Burnt Oak","description":"\u003cp\u003eThe Hado Sumi line is a  hand forged shirogami 2 blade with a rustic style kurouchi finished soft iron cladding. Handle is octagonal burnt oak sealed with a thin clear urushi lacquer coating.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"142\" data-end=\"474\"\u003eHADO is based in Sakai, Japan, launched in 2019 by Fukui \u0026amp; Co. Ltd. The brand was influenced by Tadataka Maruyama, a former sales and warehouse manager at Fukui \u0026amp; Co., whose passion for craftsmanship led him to train for three years with master sharpeners in Sakai. With the support of company president Motonari Fukui, HADO was created to foster Maruyama’s journey and uphold Sakai's sharpening traditions. Though Maruyama has since pursued his own independent work, his influence remains central to HADO’s approach.\u003c\/p\u003e\n\u003cp data-start=\"925\" data-end=\"1248\"\u003eHADO works with some of Sakai’s most respected blacksmiths—including Yoshikazu Tanaka and Satoshi Nakagawa—who forge blades from a number of premium steels as well as high-grade pre-laminated stock. These are then sharpened and finished by HADO’s in-house team, ensuring exceptional craftsmanship in consistent geometry and refined edges.\u003c\/p\u003e","brand":"Fukui","offers":[{"title":"Default Title","offer_id":37778764660888,"sku":"1000088","price":385.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03023_c5590501-6cdc-49e3-b91f-c14082138f88.jpg?v=1736889872"},{"product_id":"friedr-herder-12-chef-knife-forged-stainless-pom","title":"Friedr Herder Pikas 12” Chef Knife Forged Stainless POM","description":"\u003cp\u003e12\" drop forged stainless steel western chef's knife with black POM riveted handle withe Pikas Spade insignia.\u003c\/p\u003e\n\u003cp\u003eFriedr. Herder Abr Sohn company is the longest continually operating knife making operation in Solingen Germany. It’s famous Pikas spade logo was registered in 1727 although their place in Solingen’s blade making traces further back. Friedr Herder has kept many old patterns in carbon steel in production and offers a variety of new production knives for professionals and home cooks.\u003c\/p\u003e\n\u003cp\u003eWe are happy to include these in our lineup. When looking for old knives seeing that Herder handle with the spade rivet peeking out is always exciting, we think it’s still true of the new production knives as well.\u003c\/p\u003e","brand":"Friedr. Herder","offers":[{"title":"Default Title","offer_id":39592586248344,"sku":"8114.315.POM","price":336.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01295.jpg?v=1720995397"},{"product_id":"hitohira-togashi-240mm-kiritsuke-gyuto-shirogami-2-kurouchi-tagayasan-handle","title":"Hitohira Togashi 240mm Kiritsuke Gyuto Shirogami 2 Kurouchi Tagayasan Handle","description":"\u003cp\u003eHand made in Sakai, kurouchi finished iron clad shirogami #2 forged by dentoukougeishi master smith Kenji Togashi and expertly ground by his son Kenya.\u003c\/p\u003e\n\u003cp\u003eThese are super easy to sharpen with great edge formation and smooth cutting feel with nicely finished corners. Great rustic style knife expertly done.\u003c\/p\u003e\n\u003cp\u003eOctagonal Tagayasan (Wenge) wood shaves a little weight off and makes for a very secure grip even when wet or greasy.\u003c\/p\u003e\n\u003cp\u003ePlease note: These are rustic style knives with a top shelf forging and heat treatment. They have a natural kurouchi finish that is formed after forging and heat treatment and not removed, rather than applied after grinding. Blade thickness and weight will vary as well having hammer marks that can be seen in the kireba bevel and rough forged face. There can be light scuffs or cosmetic irregularities on the kurouchi finish due to its natural occurrence.\u003c\/p\u003e\n\u003cp\u003eBecause of the natural variability, we cannot take returns for differences from knife in photo.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39635946340504,"sku":"AAA-025W2K-53-FB240","price":580.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03781_bd69c0e3-04f9-4790-bfbf-5fe9e5209c26.jpg?v=1750722855"},{"product_id":"wakui-165mm-nakiri-stainless-clad-aogami-2-nashiji-warikomi-chestnut","title":"Wakui 165mm Nakiri Stainless Clad Aogami 2 Nashiji Warikomi Chestnut","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eToshihiro Wakui forges, heat-treats, and grinds all his knives himself at his small Sanjo workshop. Like many family knife-making operations, the workshop is located in a residential neighborhood, with the ground floor of the house transformed long ago into a workshop. The sound of forging during the day is the only giveaway as to the nature of the work being done. Sanjo used to have numerous shops like this, producing a variety of metalwork. Wakui-san's father still produced pry bars, but cheaper imported tools sold at large home centers in Japan have taken the lion's share of the business.\u003c\/p\u003e\n\u003cp\u003eWakui-san decided to dedicate himself to knife-making to keep the family business running and began his knifemaking journey by working long hours as an apprentice at Yoshikane Cutlery in Sanjo, Japan. He has built a loyal following since w\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ee first carried his knives in 2015. His hard work shows in the quality of his smithing and excellent grinding work. We're proud to offer his knives and feel they represent top-shelf Sanjo knifemaking, though Wakui-san may be too modest to say so himself; in our eyes, he has joined the ranks of Sanjo's top knife-makers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWakui knives have a solid, robust Sanjo feel, \u003cmeta charset=\"utf-8\"\u003ethin behind the edges, thicker at the spine \u003cmeta charset=\"utf-8\"\u003ewith clean grinds that make follow-up thinning easy. Of his offerings, the iron-clad V2 carbon steel is the thinnest, followed by the stainless-clad Shirogami 2, and the stainless-clad Aogami 2 is the thickest.  The ease of sharpening is also in that order, with the aogami having a bit more wear resistance than the Shirogami 2 or V2.\u003cbr\u003e\u003cbr\u003eRead more on \u003ca href=\"https:\/\/bernalcutlery.com\/blogs\/bernal-cutlery-stories\/wakui-hamono\" title=\"Wakui Hamono blog link\" rel=\"noopener\" target=\"_blank\"\u003eour blog\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e","brand":"Wakui","offers":[{"title":"Default Title","offer_id":39676847653016,"sku":"WAK-165-NAK-SC-AO2","price":398.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06318_38e62125-4569-4cc9-8ac6-64891e5a5aa3.jpg?v=1790637355"},{"product_id":"wakui-210mm-gyuto-stainless-clad-aogami-2-nashiji-warikomi-chestnut","title":"Wakui 210mm Gyuto Stainless Clad Aogami 2 Nashiji Warikomi Chestnut","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eToshihiro Wakui forges, heat-treats, and grinds all his knives himself at his small Sanjo workshop. Like many family knife-making operations, the workshop is located in a residential neighborhood, with the ground floor of the house transformed long ago into a workshop. The sound of forging during the day is the only giveaway as to the nature of the work being done. Sanjo used to have numerous shops like this, producing a variety of metalwork. Wakui-san's father still produced pry bars, but cheaper imported tools sold at large home centers in Japan have taken the lion's share of the business.\u003c\/p\u003e\n\u003cp\u003eWakui-san decided to dedicate himself to knife-making to keep the family business running and began his knifemaking journey by working long hours as an apprentice at Yoshikane Cutlery in Sanjo, Japan. He has built a loyal following since w\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ee first carried his knives in 2015. His hard work shows in the quality of his smithing and excellent grinding work. We're proud to offer his knives and feel they represent top-shelf Sanjo knifemaking, though Wakui-san may be too modest to say so himself; in our eyes, he has joined the ranks of Sanjo's top knife-makers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWakui knives have a solid, robust Sanjo feel, \u003cmeta charset=\"utf-8\"\u003ethin behind the edges, thicker at the spine \u003cmeta charset=\"utf-8\"\u003ewith clean grinds that make follow-up thinning easy. Of his offerings, the iron-clad V2 carbon steel is the thinnest, followed by the stainless-clad Shirogami 2, and the stainless-clad Aogami 2 is the thickest.  The ease of sharpening is also in that order, with the aogami having a bit more wear resistance than the Shirogami 2 or V2.\u003cbr\u003e\u003cbr\u003eRead more on \u003ca href=\"https:\/\/bernalcutlery.com\/blogs\/bernal-cutlery-stories\/wakui-hamono\" title=\"Wakui Hamono blog link\" rel=\"noopener\" target=\"_blank\"\u003eour blog\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e","brand":"Wakui","offers":[{"title":"Default Title","offer_id":39676853944472,"sku":"WAK-210-SC-AO2","price":428.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06339_3fc30972-06df-4be8-a749-22ba630ed970.jpg?v=1790637545"},{"product_id":"wakui-240mm-gyuto-stainless-clad-aogami-2-nashiji-warikomi-chestnut","title":"Wakui 240mm Gyuto Stainless Clad Aogami 2 Nashiji Warikomi Chestnut","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eToshihiro Wakui forges, heat-treats, and grinds all his knives himself at his small Sanjo workshop. Like many family knife-making operations, the workshop is located in a residential neighborhood, with the ground floor of the house transformed long ago into a workshop. The sound of forging during the day is the only giveaway as to the nature of the work being done. Sanjo used to have numerous shops like this, producing a variety of metalwork. Wakui-san's father still produced pry bars, but cheaper imported tools sold at large home centers in Japan have taken the lion's share of the business.\u003c\/p\u003e\n\u003cp\u003eWakui-san decided to dedicate himself to knife-making to keep the family business running and began his knifemaking journey by working long hours as an apprentice at Yoshikane Cutlery in Sanjo, Japan. He has built a loyal following since w\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ee first carried his knives in 2015. His hard work shows in the quality of his smithing and excellent grinding work. We're proud to offer his knives and feel they represent top-shelf Sanjo knifemaking, though Wakui-san may be too modest to say so himself; in our eyes, he has joined the ranks of Sanjo's top knife-makers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWakui knives have a solid, robust Sanjo feel, \u003cmeta charset=\"utf-8\"\u003ethin behind the edges, thicker at the spine \u003cmeta charset=\"utf-8\"\u003ewith clean grinds that make follow-up thinning easy. Of his offerings, the iron-clad V2 carbon steel is the thinnest, followed by the stainless-clad Shirogami 2, and the stainless-clad Aogami 2 is the thickest.  The ease of sharpening is also in that order, with the aogami having a bit more wear resistance than the Shirogami 2 or V2.\u003cbr\u003e\u003cbr\u003eRead more on \u003ca href=\"https:\/\/bernalcutlery.com\/blogs\/bernal-cutlery-stories\/wakui-hamono\" title=\"Wakui Hamono blog link\" rel=\"noopener\" target=\"_blank\"\u003eour blog\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e","brand":"Wakui","offers":[{"title":"Default Title","offer_id":39676858368152,"sku":"WAK-240-SC-AO2","price":438.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06344_40fbfa5a-a4c8-4d7a-8c3e-eacc7d0574bf.jpg?v=1790637810"},{"product_id":"wakui-240mm-sujihiki-stainless-clad-aogami-2-nashiji-warikomi-chestnut","title":"Wakui 240mm Sujihiki Stainless Clad Aogami 2 Nashiji Warikomi Chestnut","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eToshihiro Wakui forges, heat-treats, and grinds all his knives himself at his small Sanjo workshop. Like many family knife-making operations, the workshop is located in a residential neighborhood, with the ground floor of the house transformed long ago into a workshop. The sound of forging during the day is the only giveaway as to the nature of the work being done. Sanjo used to have numerous shops like this, producing a variety of metalwork. Wakui-san's father still produced pry bars, but cheaper imported tools sold at large home centers in Japan have taken the lion's share of the business.\u003c\/p\u003e\n\u003cp\u003eWakui-san decided to dedicate himself to knife-making to keep the family business running and began his knifemaking journey by working long hours as an apprentice at Yoshikane Cutlery in Sanjo, Japan. He has built a loyal following since w\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ee first carried his knives in 2015. His hard work shows in the quality of his smithing and excellent grinding work. We're proud to offer his knives and feel they represent top-shelf Sanjo knifemaking, though Wakui-san may be too modest to say so himself; in our eyes, he has joined the ranks of Sanjo's top knife-makers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWakui knives have a solid, robust Sanjo feel, \u003cmeta charset=\"utf-8\"\u003ethin behind the edges, thicker at the spine \u003cmeta charset=\"utf-8\"\u003ewith clean grinds that make follow-up thinning easy. Of his offerings, the iron-clad V2 carbon steel is the thinnest, followed by the stainless-clad Shirogami 2, and the stainless-clad Aogami 2 is the thickest.  The ease of sharpening is also in that order, with the aogami having a bit more wear resistance than the Shirogami 2 or V2.\u003cbr\u003e\u003cbr\u003eRead more on \u003ca href=\"https:\/\/bernalcutlery.com\/blogs\/bernal-cutlery-stories\/wakui-hamono\" title=\"Wakui Hamono blog link\" rel=\"noopener\" target=\"_blank\"\u003eour blog\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e","brand":"Wakui","offers":[{"title":"Default Title","offer_id":39676921282712,"sku":"WAK-240-SUJ-SC-AO2","price":448.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06349_e5989255-f5b2-4eb9-bcb3-b170e27b2c09.jpg?v=1790638050"},{"product_id":"wakui-shirogami-migaki-stainless-warikomi-ho-octagonal-165mm-nakiri","title":"Wakui 165mm Nakiri Stainless Clad Shirogami 2 Migaki Warikomi Ho Octagonal","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eToshihiro Wakui forges, heat-treats, and grinds all his knives himself at his small Sanjo workshop. Like many family knife-making operations, the workshop is located in a residential neighborhood, with the ground floor of the house transformed long ago into a workshop. The sound of forging during the day is the only giveaway as to the nature of the work being done. Sanjo used to have numerous shops like this, producing a variety of metalwork. Wakui-san's father still produced pry bars, but cheaper imported tools sold at large home centers in Japan have taken the lion's share of the business.\u003c\/p\u003e\n\u003cp\u003eWakui-san decided to dedicate himself to knife-making to keep the family business running and began his knifemaking journey by working long hours as an apprentice at Yoshikane Cutlery in Sanjo, Japan. He has built a loyal following since w\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ee first carried his knives in 2015. His hard work shows in the quality of his smithing and excellent grinding work. We're proud to offer his knives and feel they represent top-shelf Sanjo knifemaking, though Wakui-san may be too modest to say so himself; in our eyes, he has joined the ranks of Sanjo's top knife-makers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWakui knives have a solid, robust Sanjo feel, \u003cmeta charset=\"utf-8\"\u003ethin behind the edges, thicker at the spine \u003cmeta charset=\"utf-8\"\u003ewith clean grinds that make follow-up thinning easy. Of his offerings, the iron-clad V2 carbon steel is the thinnest, followed by the stainless-clad Shirogami 2 (as on this knife), and the stainless-clad Aogami 2 is the thickest.  The ease of sharpening is also in that order, with the aogami having a bit more wear resistance than the Shirogami 2 or V2.\u003cbr\u003e\u003cbr\u003eRead more on \u003ca href=\"https:\/\/bernalcutlery.com\/blogs\/bernal-cutlery-stories\/wakui-hamono\" title=\"Wakui Hamono blog link\" rel=\"noopener\" target=\"_blank\"\u003eour blog\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e","brand":"Wakui","offers":[{"title":"Default Title","offer_id":39676948283544,"sku":"WAK-165-NAK-SC-SHIRO2","price":378.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07388.jpg?v=1734565896"},{"product_id":"wakui-210mm-gyuto-stainless-clad-shirogami-2-migaki-warikomi-ho-octagonal","title":"Wakui 210mm Gyuto Stainless Clad Shirogami 2 Migaki Warikomi Ho Octagonal","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eToshihiro Wakui forges, heat-treats, and grinds all his knives himself at his small Sanjo workshop. Like many family knife-making operations, the workshop is located in a residential neighborhood, with the ground floor of the house transformed long ago into a workshop. The sound of forging during the day is the only giveaway as to the nature of the work being done. Sanjo used to have numerous shops like this, producing a variety of metalwork. Wakui-san's father still produced pry bars, but cheaper imported tools sold at large home centers in Japan have taken the lion's share of the business.\u003c\/p\u003e\n\u003cp\u003eWakui-san decided to dedicate himself to knife-making to keep the family business running and began his knifemaking journey by working long hours as an apprentice at Yoshikane Cutlery in Sanjo, Japan. He has built a loyal following since w\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ee first carried his knives in 2015. His hard work shows in the quality of his smithing and excellent grinding work. We're proud to offer his knives and feel they represent top-shelf Sanjo knifemaking, though Wakui-san may be too modest to say so himself; in our eyes, he has joined the ranks of Sanjo's top knife-makers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWakui knives have a solid, robust Sanjo feel, \u003cmeta charset=\"utf-8\"\u003ethin behind the edges, thicker at the spine \u003cmeta charset=\"utf-8\"\u003ewith clean grinds that make follow-up thinning easy. Of his offerings, the iron-clad V2 carbon steel is the thinnest, followed by the stainless-clad Shirogami 2 (as on this knife), and the stainless-clad Aogami 2 is the thickest.  The ease of sharpening is also in that order, with the aogami having a bit more wear resistance than the Shirogami 2 or V2.\u003cbr\u003e\u003cbr\u003eRead more on \u003ca href=\"https:\/\/bernalcutlery.com\/blogs\/bernal-cutlery-stories\/wakui-hamono\" title=\"Wakui Hamono blog link\" rel=\"noopener\" target=\"_blank\"\u003eour blog\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e","brand":"Wakui","offers":[{"title":"Default Title","offer_id":39676951068824,"sku":"WAK-210-SC-SHIRO2","price":398.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07379.jpg?v=1734565417"},{"product_id":"hitohira-fj-210mm-gyuto-vg10-ho","title":"Hitohira FJ 210mm Gyuto VG10 Ho Wood","description":"\u003cp\u003eHand ground VG10 mono steel with a nice taper and convex hamaguri grind. This fine grind makes for smooth cutting and excellent food release with a long edge life and excellent stainless property. The heat treatment on this VG10 is one of the better ones we have come across with much nice edge formation, sharpenability and toughness.\u003c\/p\u003e\n\u003cp\u003eThese have a slight right hand bias on the convex face of the knife, it might be an issue for some left handed users. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eExcellent quality grinding and finish on these, possibly some of the best in their price range. We have sharpened these for many years and can say with full confidence it rivals much more expensive prestigious Japanese monosteel brands.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39725119766680,"sku":"AAA-350-05-FA210","price":315.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03660.jpg?v=1725912955"},{"product_id":"hitohira-fj-240mm-gyuto-vg10-ho","title":"Hitohira FJ 240mm Gyuto VG10 Ho Wood","description":"\u003cp\u003eHand ground VG10 mono steel with a nice taper and convex hamaguri grind. This fine grind makes for smooth cutting and excellent food release with a long edge life and excellent stainless property. The heat treatment on this VG10 is one of the better ones we have come across with much nice edge formation, sharpenability and toughness.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eExcellent quality grinding and finish on these, possibly some of the best in their price range. We have sharpened these for many years and can say with full confidence it rivals much more expensive prestigious Japanese monosteel brands.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":39726120403096,"sku":"AAA-350-05-FA240","price":365.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06903.jpg?v=1732654928"},{"product_id":"steelport-8-chef-knife-52100-carbon-steel-stabilized-maple","title":"Steelport 8” Chef Knife 52100 Carbon Steel Stabilized Maple","description":"\u003cp\u003e\u003cspan\u003eThe blade, bolster, tang and pommel are formed in a drop forge, the historical driver of fine American industrial cutlery that has largely disappeared from American cutlery. \u003cbr\u003e\u003cbr\u003eA proprietary 8 stage heat treatment with both oil quenching and air cooling finished by a cryogenic treatment in liquid nitrogen is done one knife at a time. The edge half of the blade is hardened to 65 HRC with the spine and handle being under 40 HRC. The blade is convex ground and polished with heel and spine ground with eased edges, and after an etch in coffee the knife is completed with a stabilized Oregon bigleaf maple handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe STEELPORT Bread Knife features a unique ‘Wavy’ serration (rather than a pointed serration) resulting in a finer, sharper edge which requires less of sawing motion and can slice, rather than saw, through food with ease and is less destructive to both the food and cutting board . The 10” length is the perfect size to get through any loaf.\u003cbr\u003e\u003cbr\u003eThe smooth, dark patina is not rough and grabby on food and does not impede the cutting. \u003c\/span\u003e\u003c\/p\u003e","brand":"Steelport","offers":[{"title":"Default Title","offer_id":39843119267992,"sku":"SP-C8-1000","price":400.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC09471_05fc5770-aa05-4471-b4b1-264f577f50c5.jpg?v=1717614679"},{"product_id":"sakai-kikumori-so-ten-180mm-santoku-aogami-super-w-saya","title":"Sakai Kikumori So-Ten 180mm Santoku Aogami Super with Saya","description":"\u003cp\u003e\u003cspan\u003eSakai Kikumori So-Ten 180mm Santoku Aogami Super with Octagonal Bbony Wood and Water Buffalo Ferrule Handle. Comes with Saya.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSo-Ten series knives are forged by Tanaka Hamono. Tanaka-san’s top level forging and heat treatments make for unusually easy sharpening, superb edge life and toughness. Not many Sakai Dentoukougeishi blacksmiths work with aogami super. It is very exciting to receive these.\u003c\/p\u003e\n\u003cp\u003eAogami super knives usually hold an edge for a long time, but most don’t actually work well at a fine finish. Tanaka-san’s temperature control during forging, combined with thorough heat treatments make for far better edge formation than the average aogami super. There is no glassy, hard feeling during cutting or on stones.\u003c\/p\u003e\n\u003cp\u003eThis knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash \u0026amp; dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eSakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's best smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional to modern.\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan\u003eThese knives come from the maker with lacquer on the blade for corrosion protection during shipping. It can be removed using acetone or lacquer thinner (follow manufacturers instructions for use).\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan\u003eIf you would like us to remove it prior to shipping, enter \"Please remove lacquer\" in the +Special Instructions on the Cart page. This could delay shipping by up to 5 days.\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":40481611612312,"sku":"SOTEN-AS-63-CA180","price":715.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05602.jpg?v=1730328670"},{"product_id":"sakai-kikumori-so-ten-150mm-petty-aogami-super-w-saya-on-order","title":"Sakai Kikumori So-Ten 150mm Petty Aogami Super with Saya","description":"\u003cp\u003e\u003cspan\u003eSakai Kikumori So-Ten 150mm Petty Aogami Super with an Octagonal Ebony Wood and Water Buffalo Ferrule Handle. Comes with saya.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSo-Ten series knives are forged by Tanaka Hamono. Tanaka-san’s top level forging and heat treatments make for unusually easy sharpening, superb edge life and toughness. Not many Sakai Dentoukougeishi blacksmiths work with aogami super. It is very exciting to receive these.\u003c\/p\u003e\n\u003cp\u003eAogami super knives usually hold an edge for a long time, but most don’t actually work well at a fine finish. Tanaka-san’s temperature control during forging, combined with thorough heat treatments make for far better edge formation than the average aogami super. There is no glassy, hard feeling during cutting or on stones.\u003c\/p\u003e\n\u003cp\u003eThis knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash \u0026amp; dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eSakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's best smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional to modern.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan\u003eThese knives come from the maker with lacquer on the blade for corrosion protection during shipping. It can be removed using acetone or lacquer thinner (follow manufacturers instructions for use).\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan\u003eIf you would like us to remove it prior to shipping, enter \"Please remove lacquer\" in the +Special Instructions on the Cart page. This could delay shipping by up to 5 days.\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":40482081144984,"sku":"SOTEN-AS-63-BA150","price":605.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05591.jpg?v=1730327856"},{"product_id":"sakai-kikumori-gokujyo-150mm-unagi-saki-shirogami-2","title":"Sakai Kikumori Gokujyo 150mm Unagi-saki Shirogami 2","description":"\u003cp\u003eThe Gokujyo line represents the premium series from Sakai Kikumori.\u003c\/p\u003e\n\u003cp\u003eThese would be suitable for any home enthusiasts looking to expand their skills and knowledge of single bevel knives. These are also a great option for any industry professionals.\u003c\/p\u003e\n\u003cp\u003eIt should be mentioned that extra care is required, blade is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eSakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's best smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional materials and styles to more modern, western influenced styles and materials.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":40519687864472,"sku":"W-1815","price":310.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04235_cd9a3d97-9468-4c4a-9bc7-c01edc9c91a1.jpg?v=1738288513"},{"product_id":"hardmill-waxed-canvas-knife-roll-w-leather-strap","title":"Hardmill Waxed Canvas Knife Roll w\/ Leather Strap","description":"\u003cp\u003eThe Hardmill Knife Roll has become a staple for cooks around the world. Simple in design, this knife roll holds 10 knives and has a pocket to hold any additional utensils. Comes with shoulder strap.\u003c\/p\u003e\n\u003cp\u003eTo keep your knives sharp and your roll protected, we recommend keeping sheathes on your knives while stored.\u003c\/p\u003e\n\u003cp\u003eFEATURES\u003c\/p\u003e\n\u003cp\u003e10 knife sleeves, 2\" wide\u003cbr\u003eFits knives up to 9.5\" (240 mm) in total length\u003cbr\u003e10.10 oz. waxed canvas\u003cbr\u003e11.5 oz. cotton canvas backing\u003cbr\u003e8 oz. Full grain bridle leather strap\u003cbr\u003eCopper rivets\u003cbr\u003eYKK Zipper pocket\u003c\/p\u003e\n\u003cp\u003eRolled measurements: 17\" wide x 8\" tall\u003cbr\u003eUnrolled measurements: 28\" wide x 17\" tall\u003cbr\u003eSpot clean with damp towel\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLeatherwork and finishing completed at Hardmill in Seattle, USA. Waxed canvas woven and stitched by our partner workshop in India.\u003c\/p\u003e\n\u003cp\u003eHardmill was founded by two brothers in Seattle WA, with the desire to create simple, traditional, and rugged products that will be passed on and cherished for years to come. They design with intention, and seek out nothing but the highest quality materials for use in our manufacturing.\u003c\/p\u003e\n\u003cp\u003eHardmill is a family owned company from Seattle, WA. All of their products are manufactured with high quality durable materials. Their craft was inspired from the upholstery and leather work that went into carriage making. These skills have been incorporated into their products with the intention of lasting generations.\u003c\/p\u003e","brand":"Hardmill","offers":[{"title":"Field Tan","offer_id":40575229821080,"sku":"BC-KR-WC-FT\/LS","price":250.0,"currency_code":"USD","in_stock":true},{"title":"Olive","offer_id":40575229886616,"sku":"BC-KR-WC-OL","price":250.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05944_6133eb24-b3f9-406e-82a0-55b52f491711.jpg?v=1759789235"},{"product_id":"hitohira-kikuchiyo-manzo-270mm-yanagi-aogami-2-ho-wood-w-saya","title":"Hitohira Kikuchiyo Manzo 270mm Yanagi Aogami 2 Ho Wood with Saya","description":"\u003cp\u003e\u003cspan\u003eHand forged and ground in Sakai, the Kikuchiyo Manzo series knives from Hitohira represent excellent Sakai craftsmanship. These are characterized by a forging and heat treatment that offers an easy sharpening, good toughness and excellent edge life. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDeep ground ura hollow grind on the inside makes for excellent food release and helps to keep a narrow urasaki throughout the life of the blade and a polished spine and heel are a nice touch.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":41008016490648,"sku":"AAA-510-05-IA270","price":495.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00119_5389f2bf-c3cb-4232-8fd9-589c68b2a064.jpg?v=1737414154"},{"product_id":"sakai-kikumori-so-ten-210mm-gyuto-aogami-super-w-saya","title":"Sakai Kikumori So-Ten 210mm Gyuto Aogami Super with Saya","description":"\u003cp\u003e\u003cspan\u003eSakai Kikumori So-Ten 210mm Gyuto Aogami Super with Octagonal Ebony Wood and Water Buffalo Ferrule Handle. Comes with a Saya.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSo-Ten series knives are forged by Tanaka Hamono. Tanaka-san’s top level forging and heat treatments make for unusually easy sharpening, superb edge life and toughness. Not many Sakai Dentoukougeishi blacksmiths work with aogami super. It is very exciting to receive these.\u003c\/p\u003e\n\u003cp\u003eAogami super knives usually hold an edge for a long time, but most don’t actually work well at a fine finish. Tanaka-san’s temperature control during forging, combined with thorough heat treatments make for far better edge formation than the average aogami super. There is no glassy, hard feeling during cutting or on stones.\u003c\/p\u003e\n\u003cp\u003eThis knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash \u0026amp; dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eSakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's best smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional to modern.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e *\u003c\/span\u003e\u003cb\u003eActual weights and measurements may vary piece to piece\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan\u003eThese knives come from the maker with lacquer on the blade for corrosion protection during shipping. It can be removed using acetone or lacquer thinner (follow manufacturers instructions for use).\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan\u003eIf you would like us to remove it prior to shipping, enter \"Please remove lacquer\" in the +Special Instructions on the Cart page. This could delay shipping by up to 5 days.\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":41123919855768,"sku":"SOTEN-BS-63-FA210","price":775.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05614.jpg?v=1730329261"},{"product_id":"sakai-kikumori-so-ten-240mm-gyuto-aogami-super-w-saya","title":"Sakai Kikumori So-Ten 240mm Gyuto Aogami Super with Saya","description":"\u003cp\u003eSakai Kikumori 'So-Ten' 240mm Gyuto in Aogami Super. \u003cspan\u003eOctagonal ebony wood and water buffalo ferrule handle. Comes with saya.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSo-Ten series knives are forged by Tanaka Hamono. Tanaka-san’s top level forging and heat treatments make for unusually easy sharpening, superb edge life and toughness. Not many Sakai Dentoukougeishi blacksmiths work with aogami super. It is very exciting to receive these.\u003c\/p\u003e\n\u003cp\u003eAogami super knives usually hold an edge for a long time, but most don’t actually work well at a fine finish. Tanaka-san’s temperature control during forging, combined with thorough heat treatments make for far better edge formation than the average aogami super. There is no glassy, hard feeling during cutting or on stones.\u003c\/p\u003e\n\u003cp\u003eThis knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash \u0026amp; dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eSakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's best smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional to modern.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan\u003eThese knives come from the maker with lacquer on the blade for corrosion protection during shipping. It can be removed using acetone or lacquer thinner (follow manufacturers instructions for use).\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan\u003eIf you would like us to remove it prior to shipping, enter \"Please remove lacquer\" in the +Special Instructions on the Cart page. This could delay shipping by up to 5 days.\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e*\u003cb\u003eActual weights and measurements may vary piece to piece\u003c\/b\u003e\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":41123925393560,"sku":"soten240G","price":825.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC03232_5c33bec5-687a-40df-9942-acb1f9a772b4.jpg?v=1777837962"},{"product_id":"steelport-6-chef-knife-52100-carbon-steel-stabilized-maple","title":"Steelport 6” Chef Knife 52100 Carbon Steel Stabilized Maple","description":"\u003cp\u003e\u003cspan\u003eThe blade, bolster, tang and pommel are formed in a drop forge, the historical driver of fine American industrial cutlery that has largely disappeared from American cutlery. \u003cbr\u003e\u003cbr\u003eA proprietary 8 stage heat treatment with both oil quenching and air cooling finished by a cryogenic treatment in liquid nitrogen is done one knife at a time. The edge half of the blade is hardened to 65 HRC with the spine and handle being under 40 HRC. The blade is convex ground and polished with heel and spine ground with eased edges, and after an etch in coffee the knife is completed with a stabilized Oregon bigleaf maple handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe STEELPORT Bread Knife features a unique ‘Wavy’ serration (rather than a pointed serration) resulting in a finer, sharper edge which requires less of sawing motion and can slice, rather than saw, through food with ease and is less destructive to both the food and cutting board . The 10” length is the perfect size to get through any loaf.\u003cbr\u003e\u003cbr\u003eThe smooth, dark patina is not rough and grabby on food and does not impede the cutting. \u003c\/span\u003e\u003c\/p\u003e","brand":"Steelport","offers":[{"title":"Default Title","offer_id":42424745459933,"sku":"SP-C6-1000","price":350.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06571.jpg?v=1731540120"},{"product_id":"hitohira-t10-210mm-gyuto-migaki-pakka-handle","title":"Hitohira T10 210mm Gyuto Migaki Pakka Handle","description":"\u003cp\u003eThinner and with more convexity to face than most stainless clad VG10 in this price range, they cut very smoothly and wedge very little. With their fine edges, these are more delicate than thicker stainless clad VG10 but they wedge far less and are easier to sharpen than thicker edged VG10 knives.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":42460182905053,"sku":"DAA-010-FA210","price":270.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00582_ff2fc7f8-94bd-421b-adc3-d03be29ab9c0.jpg?v=1720041365"},{"product_id":"k-sabatier-new-vintage-nogent-cuisine-massive-11-chef-carbon-steel-ebony","title":"New Old Stock K Sabatier Nogent \/ Cuisine Massive 11\" Chef Carbon Ebony","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNogent style knives are characterized by their one piece wood handles, with a pin-through tang and round steel or aluminum ferrule. They are thin and light with small bolsters. ‘Cuisine Massive’ was used to describe the style in Thiers, as Nogent was a rival knife making city. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003eThese big 11\" Nogent knives are beefy and substantial, they have good toughness and excellent sharpenability. Hand forged on a 19th century water powered mechanical hammer during the 60s-70s, these knives were forgotten in storage until recently.\u003c\/p\u003e\n\u003cp\u003eBeing handmade, there are slight differences between knives and they may have slight imperfections that would be consistent with handmade knives of their day such as a slight wavyness in edge and small bends. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe expectations that one might have of something machine made will not be found here. \u003c\/span\u003eIf you can deal with these small issues, you are rewarded with a knife that has a great cutting feel and is truly a piece of history!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eNew Old Stock, Vintage and New Old Stock knives do not come sharpened. Please request sharpening if desired in the order \u003c\/span\u003e\u003cspan\u003enotes section of the cart page. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"K Sabatier","offers":[{"title":"Default Title","offer_id":42717356818653,"sku":"NEW-VIN-11-Nogent-Chef-Ebony","price":269.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01540_7d07a550-6c0a-49b7-a165-33d41727a4f7.jpg?v=1736450095"},{"product_id":"steelport-4-paring-knife-52100-carbon-steel-stabilized-maple","title":"Steelport 4” Paring Knife 52100 Carbon Steel Stabilized Maple","description":"\u003cp\u003e\u003cspan\u003eThe blade, bolster, tang and pommel are formed in a drop forge, the historical driver of fine American industrial cutlery that has largely disappeared from American cutlery. \u003cbr\u003e\u003cbr\u003eA proprietary 8 stage heat treatment with both oil quenching and air cooling finished by a cryogenic treatment in liquid nitrogen is done one knife at a time. The edge half of the blade is hardened to 65 HRC with the spine and handle being under 40 HRC. The blade is convex ground and polished with heel and spine ground with eased edges, and after an etch in coffee the knife is completed with a stabilized Oregon bigleaf maple handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe STEELPORT Bread Knife features a unique ‘Wavy’ serration (rather than a pointed serration) resulting in a finer, sharper edge which requires less of sawing motion and can slice, rather than saw, through food with ease and is less destructive to both the food and cutting board . The 10” length is the perfect size to get through any loaf.\u003cbr\u003e\u003cbr\u003eThe smooth, dark patina is not rough and grabby on food and does not impede the cutting. \u003c\/span\u003e\u003c\/p\u003e","brand":"Steelport","offers":[{"title":"Default Title","offer_id":42759937163485,"sku":"P4-1000","price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC09452.jpg?v=1717613901"},{"product_id":"steelport-10-bread-knife-52100-carbon-steel-stabilized-maple","title":"Steelport 10” Bread Knife 52100 Carbon Steel Stabilized Maple","description":"\u003cp\u003e\u003cspan\u003e\u003cspan\u003eThe blade, bolster, tang and pommel are formed in a drop forge, the historical driver of fine American industrial cutlery that has largely disappeared from American cutlery. \u003cbr\u003e\u003cbr\u003eA proprietary 8 stage heat treatment with both oil quenching and air cooling finished by a cryogenic treatment in liquid nitrogen is done one knife at a time. The edge half of the blade is hardened to 65 HRC with the spine and handle being under 40 HRC. The blade is convex ground and polished with heel and spine ground with eased edges, and after an etch in coffee the knife is completed with a stabilized Oregon bigleaf maple handle. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe STEELPORT Bread Knife features a unique ‘Wavy’ serration (rather than a pointed serration) resulting in a finer, sharper edge which requires less of sawing motion and can slice, rather than saw, through food with ease and is less destructive to both the food and cutting board . The 10” length is the perfect size to get through any loaf.\u003cbr\u003e\u003cbr\u003eThe smooth, dark patina is not rough and grabby on food and does not impede the cutting. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"m-product__read-text\"\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Steelport","offers":[{"title":"Default Title","offer_id":42770968903901,"sku":"SP-10B","price":450.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC09461.jpg?v=1717613720"},{"product_id":"steelport-10-slicer-52100-carbon-steel-stabilized-maple","title":"Steelport 10” Slicer 52100 Carbon Steel Stabilized Maple","description":"\u003cp\u003e\u003cspan\u003eThe blade, bolster, tang and pommel are formed in a drop forge, the historical driver of fine American industrial cutlery that has largely disappeared from American cutlery. \u003cbr\u003e\u003cbr\u003eA proprietary 8 stage heat treatment with both oil quenching and air cooling finished by a cryogenic treatment in liquid nitrogen is done one knife at a time. The edge half of the blade is hardened to 65 HRC with the spine and handle being under 40 HRC. The blade is convex ground and polished with heel and spine ground with eased edges, and after an etch in coffee the knife is completed with a stabilized Oregon bigleaf maple handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe STEELPORT Bread Knife features a unique ‘Wavy’ serration (rather than a pointed serration) resulting in a finer, sharper edge which requires less of sawing motion and can slice, rather than saw, through food with ease and is less destructive to both the food and cutting board . The 10” length is the perfect size to get through any loaf.\u003cbr\u003e\u003cbr\u003eThe smooth, dark patina is not rough and grabby on food and does not impede the cutting. \u003c\/span\u003e\u003c\/p\u003e","brand":"Steelport","offers":[{"title":"Default Title","offer_id":42770977784029,"sku":"S10-1000","price":450.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC09481_266c770d-59e9-4559-85dc-f0255466d2fe.jpg?v=1717615107"},{"product_id":"tanabe-tatara-315mm-sakimaru-yanagi-tamahagane","title":"Tanabe Tatara 315mm Sakimaru Yanagi Tamahagane Tanaka \/ Shimizu with Saya","description":"\u003cp\u003eWe are very honored to be able to offer a limited series of knives made with hand made tamahagane steel. Tamahagane is the predecessor of the industrial carbon steels that have become essential for hand made Japanese knives. The trajectory of Japanese blade making technology and approaches to edged tools all draw directly from the unique properties of this steel. Tamahagane steel is easy to forge laminate where hard steel is supported by softer tougher iron or mild steel which has become an integral part of Japanese blade making. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTamahagane\u003c\/span\u003e can be easily polished at high hardnesses, resulting in the techniques of fine finishing with naturally occurring Japanese stones that still informs Japanese sharpening. Simply put, without tamahagane Japanese smithing and blade making as we know it would not exist.\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is hand forged in Sakai by dentoukougeishi blacksmith Yoshikazu Tanaka and hand ground by Masaya Shimizu also in Sakai. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTatara steel making culture nearly disappeared, but in recent years craftsman determined to pass on the art form to future generations have kept the tradition alive. Tatara steel making began over 1400 years ago in the Izumo district—an area which has been a focal point for Japanese steel making due to the high quality of it’s iron sand found in its mountain rivers and rich forestry for fuel. At its peak the area was producing 80% of Japan’s steel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Tatara method involves first creating a clay furnace with bellows which can only be used once as it is consumed in the continuous application of high heat reaching 2700F. In one operation 13 tons of sand iron and 13 tons of wood charcoal is burned for 3 nights and 3 days under constant supervision and adjustments, during which impurities are removed and the purest form of\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan\u003eKera\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e\u003cspan\u003e \u003c\/span\u003e(lump of steel) is created. The purest and best parts of this\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan\u003eKera\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e\u003cspan\u003e \u003c\/span\u003eis called\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan\u003eTamahagane\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e, and has historically been the material used to make Samurai katanas. In the Meiji period cheaper forms of steel and furnaces began to be imported from the West, and the art of Tatara steelmaking declined, only to eventually disappear altogether at the end of the Taisho period. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter 11 generations of being samurai warriors, the Tabe family began steel making in 1460 after the founder Hikozaemon had a dream where he was told to begin steelmaking and the next day went to the riverbed to collect sand iron. By 1755 the family was named the head ironsmith of the local powerful Matsue-Han (Domain), responsible for meeting the increasing demand for steel production in that time period.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan\u003eKera\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e\u003cspan\u003e \u003c\/span\u003e(steel clump) made from the Tabe family was displayed in the Chicago and Paris World Expos in the 1800s. The symbolic katana used to protect the emperor was also made from steel produced by the Tabe family in the Taisho era, the highest honor. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2016 the 25th generation Tabe Chouemon declared that he would resume the Tatara production,, both for his family’s pride but also to help revitalize their local economy. Izumo Taisha, the oldest and arguably the most important Shinto shrine in Japan, provided the starter fire from their sacred fire, and it is being burned continuously at the Tatara manufacturing site to be used at each operation. The Tabe family now conducts 2 Tatara operations a year, creating the ancient tamahagane steel and now combining it with modern design and features.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Tanabe Tatara","offers":[{"title":"Default Title","offer_id":42928238690525,"sku":"TATARA-315-SAKIMARU","price":2556.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00668_156e8f87-2f71-4933-9540-9908786b5aa0.jpg?v=1738368792"},{"product_id":"tanabe-tatara-165mm-santoku-single-bevel-suminagashi-tamahagane-yamazuka","title":"Tanabe Tatara 165mm Santoku Single Bevel Suminagashi Tamahagane Yamazuka","description":"\u003cp\u003e\u003cspan\u003eWe are very honored to be able to offer a limited series of knives made with hand made tamahagane steel. Tamahagane is the predecessor of the industrial carbon steels that have become essential for hand made Japanese knives. The trajectory of Japanese blade making technology and approaches to edged tools all draw directly from the unique properties of this steel. Tamahagane steel is easy to forge laminate where hard steel is supported by softer tougher iron or mild steel which has become an integral part of Japanese blade making. \u003cmeta charset=\"utf-8\"\u003eTamahagane can be easily polished at high hardnesses, resulting in the techniques of fine finishing with naturally occurring Japanese stones that still informs Japanese sharpening. Simply put, without tamahagane Japanese smithing and blade making as we know it would not exist. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is hand forged by blacksmith \u003c\/span\u003e\u003cspan\u003eShogo Yamazuka\u003c\/span\u003e in Sakai.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTatara steel making culture nearly disappeared, but in recent years craftsman determined to pass on the art form to future generations have kept the tradition alive. Tatara steel making began over 1400 years ago in the Izumo district—an area which has been a focal point for Japanese steel making due to the high quality of it’s iron sand found in its mountain rivers and rich forestry for fuel. At its peak the area was producing 80% of Japan’s steel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Tatara method involves first creating a clay furnace with bellows which can only be used once as it is consumed in the continuous application of high heat reaching 2700F. In one operation 13 tons of sand iron and 13 tons of wood charcoal is burned for 3 nights and 3 days under constant supervision and adjustments, during which impurities are removed and the purest form of \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eKera\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e (lump of steel) is created. The purest and best parts of this \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eKera\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e is called \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eTamahagane\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e, and has historically been the material used to make Samurai katanas. In the Meiji period cheaper forms of steel and furnaces began to be imported from the West, and the art of Tatara steelmaking declined, only to eventually disappear altogether at the end of the Taisho period. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter 11 generations of being samurai warriors, the Tabe family began steel making in 1460 after the founder Hikozaemon had a dream where he was told to begin steelmaking and the next day went to the riverbed to collect sand iron. By 1755 the family was named the head ironsmith of the local powerful Matsue-Han (Domain), responsible for meeting the increasing demand for steel production in that time period. \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eKera\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e (steel clump) made from the Tabe family was displayed in the Chicago and Paris World Expos in the 1800s. The symbolic katana used to protect the emperor was also made from steel produced by the Tabe family in the Taisho era, the highest honor. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2018 the 25th generation Tabe Chouemon declared that he would resume the Tatara production,, both for his family’s pride but also to help revitalize their local economy. Izumo Taisha, the oldest and arguably the most important Shinto shrine in Japan, provided the starter fire from their sacred fire, and it is being burned continuously at the Tatara manufacturing site to be used at each operation. The Tabe family now conducts 2 Tatara operations a year, creating the ancient tamahagane steel and now combining it with modern design and features.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tanabe Tatara","offers":[{"title":"Default Title","offer_id":42928244031709,"sku":"TATARA-165-SAN","price":1770.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00651_79cb06ac-a63d-4032-a44b-5c4aa39f177f.jpg?v=1738368124"},{"product_id":"yoshikane-210mm-gyuto-skd-nashiji-teak-handle","title":"Yoshikane Hamono 210mm Gyuto SKD Nashiji Teak Handle","description":"\u003cp\u003eMade for Hatsukokoro by Yoshikane in Sanjo Niigata.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane's hand forged SKD semi-stainless core with nashiji finished stainless cladding and octagonal teak handle with horn ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSKD steel is a nearly stainless carbon steel at approx 11–12% chromium content (13% and the chromium is able to bond with itself forming a stain resistant film) it is sometimes referred to as 'semi stainless' as it rusts slowly and has low reactivity with flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eH\u003c\/span\u003e\u003cspan\u003eardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe core of this knife is 'semi-stainless' and has a certain degree of rust resistance, but as it is not completely stainless, it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  has been making kitchen knives since 1919. They deserve their good reputation for excellent forging and heat treatments, which make for easy sharpening and great edge life for both single and double bevel knives. This is especially true about the thin grinds provided on their double bevel knives. For middleweight Japanese knives, they cut like a much thinner blade.\u003c\/span\u003e\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43458213937373,"sku":"YOSH-SKD-30-FA210","price":522.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC02002_695f6170-ae6a-42d8-83e7-1f69598e683f.jpg?v=1774644639"},{"product_id":"fontenille-pataud-sperone-12cm-pocket-knife-curly-birch-lockback","title":"Fontenille Pataud Sperone 12cm Pocket Knife Curly Birch Lockback","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHand made in France by Fontenille Pataud with a stainless blade, stainless bolsters and corkscrew, and hand filed spring (no lock on this one) at the butt of handle which is hafted in curly birch wood.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 'Corsican Vendetta' knife was invented in Thiers for tourists visiting Corsica in the latter half of the 19th century. It has made it's way into the lexicon of regional French knives even though it owes it's origin to imagination.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFontenille Pataud is a small family business located in Thiers, in the beautiful Auvergne region in France. Thiers is world famous for its manufacturing of knives and cutlery.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey are well known for their Laguiole style knives, but other regional styles including the Vendetta (from Corsica), Yssingeaux, Saint-Bernard, and Basque knives.\u003c\/p\u003e","brand":"Fontenille Pataud","offers":[{"title":"Default Title","offer_id":43494279545053,"sku":"S1BO","price":312.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07219_c1a76fef-3d5a-453a-a81d-9ba9f07cdb31.jpg?v=1766190974"},{"product_id":"hatsukokoro-nakagawa-300mm-yanagi-aogami-1-damascus-ebony-buffalo-horn","title":"Hatsukokoro Nakagawa 300mm Yanagi Aogami 1 Damascus Ebony Buffalo Horn","description":"\u003cp data-mce-fragment=\"1\"\u003eBeautifully hand forged suminagashi damascus over aogami 1 carbon steel with horn ferruled ebony handle.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eNakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment. This creates knives that have superb edge formation and edge retention, with good toughness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003eThe sharpener on this series is credited as Kawakita Hamono operated by Kazumi Kawakita. Kawaita-san is a famed master sharpener who lists many notable and well-respected Sakai sharpeners as former students. Notably Morihiro who pioneered putting traditional Sakai wide bevels on double bevel wa-hochos. He was the sole sharpener of the Konosuke Fujiyama line (until 2018) and also works on the \u003ca data-mce-fragment=\"1\" href=\"https:\/\/bernalcutlery.com\/collections\/choyo\" data-mce-href=\"https:\/\/bernalcutlery.com\/collections\/choyo\"\u003eSakai Kikumori Choyo series\u003c\/a\u003e as well as a credited grinder for Nakagawa and other projects from Sakai.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash \u0026amp; dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43584477888733,"sku":"NAKAGAWA-300-YAN-AO1-WBUF","price":687.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00569_b722b895-4d32-4b59-bea8-3947b39d8692.jpg?v=1738365707"},{"product_id":"hatsukokoro-nakagawa-330mm-sakimaru-yanagi-aogami-1-damascus-ebony-buffalo-horn","title":"Hatsukokoro Nakagawa 330mm Sakimaru Yanagi Aogami 1 Damascus Ebony Buffalo Horn","description":"\u003cp\u003eBeautifully hand forged suminagashi damascus over aogami 1 carbon steel with horn ferruled ebony handle.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eNakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment. This creates knives that have superb edge formation and edge retention, with good toughness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003eThe sharpener on this series is credited as Kawakita Hamono operated by Kazumi Kawakita. Kawaita-san is a famed master sharpener who lists many notable and well-respected Sakai sharpeners as former students. Notably Morihiro who pioneered putting traditional Sakai wide bevels on double bevel wa-hochos. He was the sole sharpener of the Konosuke Fujiyama line (until 2018) and also works on the \u003ca data-mce-fragment=\"1\" href=\"https:\/\/bernalcutlery.com\/collections\/choyo\"\u003eSakai Kikumori Choyo series\u003c\/a\u003e as well as a credited grinder for Nakagawa and other projects from Sakai.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash \u0026amp; dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.\u003c\/span\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43731845218525,"sku":"NAK-HAT-330-YAN-AO1-WBUF","price":802.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00513_4f35c392-6207-4057-9e2a-a166fca545ab.jpg?v=1738364260"},{"product_id":"hitohira-tanaka-manzo-165mm-deba-shirogami-2-ho-wood-w-saya","title":"Hitohira Tanaka Manzo 165mm Deba Shirogami 2 Ho Wood with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSmithed by Yoshikazu Tanaka, a top level ‘Dentokougeshi’ blacksmith in Sakai City, Osaka. Tanaka Hamono coaxes excellent edge retention and toughness from Shirogami 2 with a smooth easy sharpening feel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eManzo, son of famed Sakai sharpener Kambei, carries on the family lineage of extremely high quality wide bevel work. Kambei along with a few other Sakai sharpeners pioneered the style of wide bevel on double bevel knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43732005978333,"sku":"AAA-115W2-05-NA165","price":450.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04368.jpg?v=1726529734"},{"product_id":"hatsukokoro-nakagawa-270mm-yanagi-shirogami-3-abura-honyaki-kyomen-ebony-blonde-buffalo-horn","title":"Hatsukokoro Nakagawa 270mm Yanagi Shirogami 3 Abura Honyaki Kyomen Ebony Blonde Buffalo Horn","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\" style=\"vertical-align: inherit;\"\u003e\u003cspan dir=\"auto\" style=\"vertical-align: inherit;\"\u003eBeautifully hand forged and kyomen mirror finished shirogami 3 carbon steel differentially heat treated oil quench honyaki with horn ferruled ebony handle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan dir=\"auto\" style=\"vertical-align: inherit;\"\u003e\u003cspan dir=\"auto\" style=\"vertical-align: inherit;\"\u003eNakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment creating knives that have superb edge formation and edge life with good toughness. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese knives feature super fine grinding by Morihiro, known for his single and wide double bevel grinding work. Morihiro was instrumental in bringing Sakai's tradition of single bevel grinding to double bevel wa-hocho.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami 3 is the lowest carbon content of the shirogami group of steels yet is still a very high carbon alloy loved for it's ability to take an amazing edge. Shiro 3 has the greatest toughness of all shirogami steels which makes it a good choice for a tougher oil quench honyaki. Honyaki heat treatment relies on a single steel blade as opposed to a clad steel \/ mild steel or iron construction. Honyaki can be more brittle so oil quench shiro 3 will be the toughest of honyaki blades. Oil quench shirogami 3 honyaki will hold an edge much longer than clad shirogami 3 and has the ability to have a very fine but slightly toothy feeling edge at fine finishes. A great steel for those who sharpen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan dir=\"auto\" style=\"vertical-align: inherit;\"\u003e\u003cspan dir=\"auto\" style=\"vertical-align: inherit;\"\u003eThe entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash \u0026amp; dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43732438417629,"sku":"NAK-270-YAN-SHI3-HON-BBUF","price":907.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00449_c7df64a6-cf06-4b6a-85d2-5b1c33fef7a4.jpg?v=1738359405"},{"product_id":"hatsukokoro-nakagawa-300mm-yanagi-shirogami-3-abura-honyaki-kyomen-ebony-blonde-buffalo-horn","title":"Hatsukokoro Nakagawa 300mm Yanagi Shirogami 3 Abura Honyaki Kyomen Ebony Blonde Buffalo Horn","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBeautifully hand forged and kyomen mirror finished shirogami 3 carbon steel differentially heat treated oil quench honyaki with horn ferruled ebony handle.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment creating knives that have superb edge formation and edge life with good toughness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese knives feature super fine grinding by Morihiro, known for his single and wide double bevel grinding work. Morihiro was instrumental in bringing Sakai's tradition of single bevel grinding to double bevel wa-hocho. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami 3 is the lowest carbon content of the shirogami group of steels yet is still a very high carbon alloy loved for it's ability to take an amazing edge. Shiro 3 has the greatest toughness of all shirogami steels which makes it a good choice for a tougher oil quench honyaki. Honyaki heat treatment relies on a single steel blade as opposed to a clad steel \/ mild steel or iron construction. Honyaki can be more brittle so oil quench shiro 3 will be the toughest of honyaki blades. Oil quench shirogami 3 honyaki will hold an edge much longer than clad shirogami 3 and has the ability to have a very fine but slightly toothy feeling edge at fine finishes. A great steel for those who sharpen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash \u0026amp; dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43732455293149,"sku":"NAK-300-YAN-SHI3-HON-BBUF","price":1011.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00501_2e7d00f2-2a2e-464c-8510-ec18f03df538.jpg?v=1738363937"},{"product_id":"satoshi-nakagawa-270mm-kiritsuke-yanagi-shirogami-3-abura-honyaki-ebony-blonde-buffalo-horn","title":"Hatsukokoro Nakagawa 270mm Kiritsuke Yanagi Shirogami 3 Abura Honyaki Ebony Blonde Buffalo Horn","description":"\u003cp\u003eBeautifully hand forged and kyomen mirror finished shirogami 3 carbon steel differentially heat treated oil quench honyaki with horn ferruled ebony handle.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment creating knives that have superb edge formation and edge life with good toughness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese knives feature super fine grinding by Morihiro, known for his single and wide double bevel grinding work. Morihiro was instrumental in bringing Sakai's tradition of single bevel grinding to double bevel wa-hocho. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami 3 is the lowest carbon content of the shirogami group of steels yet is still a very high carbon alloy loved for its ability to take an amazing edge. Shiro 3 has the greatest toughness of all shirogami steels which makes it a good choice for a tougher oil quench honyaki. Honyaki heat treatment relies on a single steel blade as opposed to a clad steel \/ mild steel or iron construction. Honyaki can be more brittle so oil quench shiro 3 will be the toughest of honyaki blades. Oil quench shirogami 3 honyaki will hold an edge much longer than clad shirogami 3 and has the ability to have a very fine but slightly toothy feeling edge at fine finishes. A great steel for those who sharpen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash \u0026amp; dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43798146121949,"sku":"NAKA-SATO-270-KYANA","price":996.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00473_84df5546-cabe-4628-a62f-24bd1899990d.jpg?v=1738360266"},{"product_id":"nakagawa-satoshi-330mm-kiritsuke-yanagi-aogami-1-damascus-black-buffalo-horn","title":"Hatsukokoro Nakagawa 330mm Kiritsuke Yanagi Aogami 1 Damascus Black Buffalo Horn","description":"\u003cp data-mce-fragment=\"1\"\u003eBeautifully hand forged suminagashi damascus over aogami 1 carbon steel with horn ferruled ebony handle.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eNakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment. This creates knives that have superb edge formation and edge retention, with good toughness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003eThe sharpener on this series is credited as Kawakita Hamono operated by Kazumi Kawakita. Kawaita-san is a famed master sharpener who lists many notable and well-respected Sakai sharpeners as former students. Notably Morihiro who pioneered putting traditional Sakai wide bevels on double bevel wa-hochos. He was the sole sharpener of the Konosuke Fujiyama line (until 2018) and also works on the \u003ca data-mce-fragment=\"1\" href=\"https:\/\/bernalcutlery.com\/collections\/choyo\" data-mce-href=\"https:\/\/bernalcutlery.com\/collections\/choyo\"\u003eSakai Kikumori Choyo series\u003c\/a\u003e as well as a credited grinder for Nakagawa and other projects from Sakai.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash \u0026amp; dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43912427471069,"sku":"NAKA-330-KYAN-AO1-WBUF","price":865.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00527_93bbcb54-81a9-4744-bcc9-c3a8cb143c19.jpg?v=1738364448"},{"product_id":"steelport-6-boning-knife-52100-carbon-steel-stabilized-maple","title":"Steelport 6” Boning Knife 52100 Carbon Steel Stabilized Maple","description":"\u003cp\u003e\u003cspan\u003eThe blade, bolster, tang and pommel are formed in a drop forge, the historical driver of fine American industrial cutlery that has largely disappeared from American cutlery. \u003cbr\u003e\u003cbr\u003eA proprietary 8 stage heat treatment with both oil quenching and air cooling finished by a cryogenic treatment in liquid nitrogen is done one knife at a time. The edge half of the blade is hardened to 65 HRC with the spine and handle being under 40 HRC. The blade is convex ground and polished with heel and spine ground with eased edges, and after an etch in coffee the knife is completed with a stabilized Oregon bigleaf maple handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe STEELPORT Bread Knife features a unique ‘Wavy’ serration (rather than a pointed serration) resulting in a finer, sharper edge which requires less of sawing motion and can slice, rather than saw, through food with ease and is less destructive to both the food and cutting board . The 10” length is the perfect size to get through any loaf.\u003cbr\u003e\u003cbr\u003eThe smooth, dark patina is not rough and grabby on food and does not impede the cutting. \u003c\/span\u003e\u003c\/p\u003e","brand":"Steelport","offers":[{"title":"Default Title","offer_id":44051351208157,"sku":"N6-1000","price":350.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06581.jpg?v=1731540446"},{"product_id":"hatsukokoro-nakagawa-210mm-deba-ginsanko-stainless-ebony-black-buffalo-horn-lefty","title":"Hatsukokoro Nakagawa 210mm Deba Ginsanko Kyomen Ebony Black Buffalo Horn - LEFTY","description":"\u003ch4\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDeba are intended for fish butchery. It is a heavy knife that is capable of fine and tough work but is not designed for other types of butchery and can chip on thick bones if used incorrectly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment creating knives that have superb edge formation and edge life with good toughness. His carbon steels are usually easy to sharpen across most steel types. Nakagawa-san's reputation as one of a few\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan\u003eblacksmiths in Sakai to forge\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan\u003eGinsanko and VG10 stainless steels that results in excellent edge life and toughness is well earned.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe sharpener on this series is credited as Kawakita Hamono operated by Kazumi Kawakita. Kawaita-san is a famed master sharpener who lists many notable and well-respected Sakai sharpeners as former students. Notably Morihiro who pioneered putting traditional Sakai wide bevels on double bevel wa-hochos. He was the sole sharpener of the Konosuke Fujiyama line (until 2018) and also works on the \u003ca href=\"https:\/\/bernalcutlery.com\/collections\/choyo\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/bernalcutlery.com\/collections\/choyo\"\u003eSakai Kikumori Choyo series\u003c\/a\u003e as well as a credited grinder for Nakagawa and other projects from Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis knife will perform best at a lower finish polish, 3-4K being the best edge for fish butchery. \u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":44051363987677,"sku":"NAKA-210-DEBA-LEFTY","price":771.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00399_d5f01e25-0811-48ef-90e1-d49c11a2a397.jpg?v=1738357935"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/collections\/gifts_under_500_banner_670075ff-ed67-44d9-9025-bb57cd8138c2.jpg?v=1793745655","url":"https:\/\/bernalcutlery.com\/collections\/creme-de-la-creme-gifts.oembed","provider":"Bernal Cutlery","version":"1.0","type":"link"}